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mysticmac

mysticmac

First 1025
Oct 18, 2015
16,028
18,506
Breakfast: A nice thick banana pancake w/ bacon
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And I meal prepped most of my breakfast for the rest of the week. I find eggs only stay good in the fridge for a couple of days, so I'll prep the rest on Wednesday night.

Half dry brined pork chops w/ SPG and chili powder and half chicken sausage w/ scrambled eggs, jalapeno, and onion. The first pic was taken after already cutting up one of the chops.
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Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
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A co-worker's last day is tomorrow soni thought I'd cook him a reverse seared tritip. Wish I could slice it open because I'm know it's money, bit it's for him and his family. Hope they like meat, otherwise he's going to be in a meat coma for a few days.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
shop.keylargofisheries.com

Key Largo Fisheries - High Quality Fresh and Frozen Seafood Delivery

Located 60 miles south of Miami, Key Largo Fisheries offers fresh lobster, stone crabs, and more, plus a unique waterfront restaurant, market, and seafood shipping.
shop.keylargofisheries.com shop.keylargofisheries.com
Key Largo Fisheries is having a sale of 20% off with coupon code SUMMER. I just saved $50 on stone crabs (and I believe they already are the cheapest online prices for stone crabs). FYI
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
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I smoked butt fingers on the weber kettle last night.
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I thinned my lettuce seedlings to one per cell and now have a micro green salad.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
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First go at bone in thighs on the new propane grill. I went indirect at 300 for about 2 hours, then when they were temping in the 160's I turned up the heat and seared direct. The house smells amazing. Should be awesome, but nowhere close to charcoal.
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
75,086
74,239
Papi Chingon said:
View attachment 106993
View attachment 106994
First go at bone in thighs on the new propane grill. I went indirect at 300 for about 2 hours, then when they were temping in the 160's I turned up the heat and seared direct. The house smells amazing. Should be awesome, but nowhere close to charcoal.
Click to expand...
I like thighs that way
Get em up to temp off heat while throwing some sauce or spice on em, then crisp to preference
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
Rambo John J said:
I like thighs that way
Get em up to temp off heat while throwing some sauce or spice on em, then crisp to preference
Click to expand...
I wrestled with whether to sauce or not, but decided not to sauce. I spiced them prior to throwing them on the grill after drying them off with a paper towel. I went with once spice on the bottom (meat side) and another spice on top. I cooked them meat side down the entire cook until the sear. I really like cooking that way. Dark meat, bone in chick really needs to be in the 180's-190 to break down all the fat and be cooked correctly. 165 is bullshit for dark meat, in my experience.
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
75,086
74,239
Papi Chingon said:
I wrestled with whether to sauce or not, but decided not to sauce. I spiced them prior to throwing them on the grill after drying them off with a paper towel. I went with once spice on the bottom (meat side) and another spice on top. I cooked them meat side down the entire cook until the sear. I really like cooking that way. Dark meat, bone in chick really needs to be in the 180's-190 to break down all the fat and be cooked correctly. 165 is bullshit for dark meat, in my experience.
Click to expand...
I cook em hard
I don't know where that chicken has been
Spice can certainly take the place of sauce, plenty of fat and skin to drip down the thigh to keep it from drying out
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
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I picked these up yesterday after seeing my normal louisiana spicy sausage was sold out.
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I grilled for an appetizer and they aren't half bad.
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It hit these ribeyes with kosher salt, black pepper, and granulated garlic.
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I did a reverse sear and even though they tuned out medium instead of medium rare they were really good. I should have used my digital thermometers.
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
37,555
49,346
Farm-to-table

Steamed green beans & pit viper over mixed greens with onion.

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