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tommc23

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3 minutes ago, azstu324 said:

🤤

Seriously...and the beans...wow

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And away we go! I'll post more pics at the 5 hrs and final product stage. 

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To say that I love this thing like one of my children would not be a lie... 

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Go Bills!

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Made a nice chili today since it’s getting colder at night it’s soup time for me. Used stew meat from butcher box, black beans, ancho, chipotle, Chile arbol, and tomatoes. I toasted the dried peppers in the Dutch oven before I browned the beef chunks before I sautéed the onions in the beef fat. Added some garlic, tomato paste, then diced tomatoes to let that simmer while the toasted peppers sat in hot water. I added some chipotle in adobo sauce with the peppers in the water before blending for my flavor of the chili. Put the black beans and beef cubes back in to simmer then added salt, pepper, and cumin. It’s been simmering for 4 hours and the taste is just right so I pulled it off the heat. The cast iron Dutch oven will carry a lot of heat for a while so it will continue to cook for the next few hours until I eat it. Deciding if I want to cook rice or cornbread to go with it, any suggestions??

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52 minutes ago, tommc23 said:

Made a nice chili today since it’s getting colder at night it’s soup time for me. Used stew meat from butcher box, black beans, ancho, chipotle, Chile arbol, and tomatoes. I toasted the dried peppers in the Dutch oven before I browned the beef chunks before I sautéed the onions in the beef fat. Added some garlic, tomato paste, then diced tomatoes to let that simmer while the toasted peppers sat in hot water. I added some chipotle in adobo sauce with the peppers in the water before blending for my flavor of the chili. Put the black beans and beef cubes back in to simmer then added salt, pepper, and cumin. It’s been simmering for 4 hours and the taste is just right so I pulled it off the heat. The cast iron Dutch oven will carry a lot of heat for a while so it will continue to cook for the next few hours until I eat it. Deciding if I want to cook rice or cornbread to go with it, any suggestions??

EFD05556-9D2B-41B8-9DC8-1A2AEA1BBEA9.jpeg

I'm not a corn bread guy so some nice jasmine rice would be my vote.

Looks fantastic man.

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29 minutes ago, bens197 said:

I'm not a corn bread guy so some nice jasmine rice would be my vote.

Looks fantastic man.

Jasmine rice is the only rice I keep on hand!

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@bens197 @tommc23 Definitly jasmine rice. Even a Spanish rice but since ya only have jasmine that’ll be really good.

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1 hour ago, tommc23 said:

Jasmine rice is the only rice I keep on hand!

I’ll take Bens197 Cornbread 👍

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Cacio e Pepe on a rainy day always hits just right...

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Final product.. 

Brisket style Tri-tip, smoked and fire roasted hot sausages, homemade herb and parmesan bread. 

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On 10/3/2021 at 5:00 PM, bens197 said:

Cacio e Pepe on a rainy day always hits just right...

IMG_1004.jpg

Make it as a pie and they may anoint you a saint!

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Reverse seared Duck Breast with grated beetroot, duck fat roasted potatoes, sautéed mushrooms and snow peas. Sauce is reduced homemade duck stock with a tiny bit of Hoisin sauce and balsamic. First time I’ve tried reverse searing duck, won’t be cooking it any other way now. Went a treat with a 2016 Lange Nebbiolo from Benevelli.

 

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Dinner last night was stuffed flank steak, needed just a couple more minutes to get the very inside done, but tasty nonetheless. 

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On 10/3/2021 at 11:16 AM, azstu324 said:

And away we go! I'll post more pics at the 5 hrs and final product stage. 

1003210749a.jpg.06be2254c75f6ef0789086476e3a767f.jpg

 

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To say that I love this thing like one of my children would not be a lie... 

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“The Shi—y”! Awesome!!!

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4 hours ago, Peaksy68 said:

Reverse seared Duck Breast with grated beetroot, duck fat roasted potatoes, sautéed mushrooms and snow peas. Sauce is reduced homemade duck stock with a tiny bit of Hoisin sauce and balsamic. First time I’ve tried reverse searing duck, won’t be cooking it any other way now. Went a treat with a 2016 Lange Nebbiolo from Benevelli.

 

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When I read what you cooked, I feel like I was watching “Chopped” and the chef was telling the tasters what they made!!

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On 10/3/2021 at 4:00 PM, bens197 said:

Cacio e Pepe on a rainy day always hits just right...

IMG_1004.jpg

Mmm, spaghetti sprinkled with some Parmesan and Tony Chachere’s!!! Yep. My old college food!!!

(Making fun, of course. I know it’s not what I made for $.50 back in the day! 😂)

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On 9/26/2021 at 7:16 AM, MattF said:

Well, I got it. 15 hours and 888 miles, we loaded it in the back of my TB and I headed home. Got a whopping 16mpg on the highway...I really need to get rid of that pig. I'm playing today so I'll be firing it up maybe during the week to play around but doing ribs and baked beans next Saturday. Well, here she is.

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And being introduced to the rest of the family.

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Holy crap!!! You’re SERIOUS!!! Daaaaaang! Wow. 

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3 minutes ago, PMookie said:

Mmm, spaghetti sprinkled with some Parmesan and Tony Chachere’s!!! Yep. My old college food!!!

(Making fun, of course. I know it’s not what I made for $.50 back in the day! 😂)

I too, ate a lot of spaghetti in college 🙂

Truth is, excluding the parmesan, it's about $.50 a serving...

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Just now, bens197 said:

I too, ate a lot of spaghetti in college 🙂

Truth is, excluding the parmesan, it's about $.50 a serving...

One of my all-time best roommates ate pasta 5-6 nights a week. Spaghetti one night, angel hair the next, rotini, etc, all the same brand and just flour-based. He’s not the brightest guy… He thought that the different pastas were giving him different flavors… So, I cooked a pot with about 5 different kinds, then separated them on a plate. I had him put-on a blindfold and asked him to describe the different flavors… He realized they were all the same! 
Little did I know that when I became a food rep to restaurants, I had done my own “tasting” already back in college!!!

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