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08-04-2017, 10:10 PM | #617 |
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08-05-2017, 12:14 PM | #618 |
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where's all the delicious food you guys keep posting??? i'm starving!
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08-18-2017, 11:17 AM | #619 |
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So, I bought myself a sous vide machine in an attempt to make the perfect steak. It worked. I am usually a rib eye guy, but using this preparation the fillet is king. I 'cooked' for 90 minutes at 135 degrees, and then finished for 60 to 90 seconds on each side on a 500 degree block of himalayan salt
two slices of pig candy in the background, so good |
08-18-2017, 11:55 AM | #620 |
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My shrine to outdoor cooking is finally underway, I have had countless problems with permitting BS all damn summer, but the posts are finally up. When it is done it will have a pizza oven (pretty cool, hand made in Napa, ordered it months ago), a Natural Gas Grill (have not picked one yet), a double side burner (have not picked one yet), Ice maker (waiting in the garage), kegerator with 3 taps (being used in the garage), a refrigerator (also in a box in the garage), a sink, and a TV. I can't wait for it to be done so I can make some food and brew some beer.
I have felt like such white trash this summer with my Traeger XL on the driveway, I have given samples to passing neighbors. You can also see a little bit of the pool that is going in too. |
08-21-2017, 03:48 PM | #621 | |
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A wood fired forno in the back yard... that is pretty damn awesome.
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08-21-2017, 05:22 PM | #623 |
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08-21-2017, 06:05 PM | #624 | |
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08-21-2017, 07:12 PM | #625 | |
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Nice setup
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08-21-2017, 08:36 PM | #626 | |
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i'm doing most (almost all) if the pavilion work myself, so i'll keep costs under control, the oven is a bit spendy, the other stuff adds up, but i only plan on doing this once |
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08-22-2017, 03:55 PM | #627 | |
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More pictures of the project in progress and when completed would be sweet too!
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08-24-2017, 09:38 AM | #628 |
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08-24-2017, 12:17 PM | #629 | |
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Cool, I'll keep an eye out.
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08-26-2017, 09:44 PM | #630 |
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One of the McMansions near us has the whole patio/grill/pizza oven/fire pit setup. It is indeed sweet. When they've got a hickory fire going, the smell can't be beat.
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08-31-2017, 09:48 AM | #631 |
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I'll start a new thread when interesting things start happening faster.
Small update, it doesn't look like that much, but there is a a lot of tedious cutting involved in fitting those hip beams, and it was a miserable 105 degrees all damn weekend. I didn't feel right until tuesday night. I need to add more rafter pieces, but the main structure (that would slow other progress) is up, everything else I can do on a ladder by hand. |
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08-31-2017, 10:28 AM | #632 | |
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08-31-2017, 11:58 AM | #633 |
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First attempt at making some beef jerky. Came out pretty good, the texture came out great, just have to work on seasoning.
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08-31-2017, 09:34 PM | #634 |
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Looks damn tasty.
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09-01-2017, 12:39 PM | #635 | |
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It's coming along. Wow, it was 105 in the Bay Area? That's crazy.
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09-01-2017, 04:58 PM | #636 | |
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Now the pool guy says we will be filling it with water on the 19th of Sept, we shall see (we were supposed to be swimming by the 4th of July) |
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10-12-2017, 05:05 AM | #637 |
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Busy thread, so a possible re-post.
Gave a new, to me, sauce a try on chicken last night. Great feedback from inhalers of the bird. hak's smoked maple mustard. Imo, worthy flavor profile. All quality ingredients. No funk or fake. I think it will actually do well on my roasted poblano burgers. Give it a go. I give it an 8 - 8.5 Will stock up and try their tomato based flavors. I read, stay away from the habanero pineapple. Way too hot.
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10-25-2017, 07:31 PM | #638 |
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Just a little tritip for dinner
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