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Old 07-25-2012, 11:01 PM   #76 (permalink)
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I'm essentially on paid vacation for the summer. I spent the past year as a visiting assistant professor at Colby College in Maine. Once the school year ended my appointment was done as I was just a sabbatical replacement (but my pay was over 12 months, so I'm still collecting pay checks). I have a job this year (in my home state of MN) as a visiting assistant professor at Gustavus Adolphus College & school doesn't start until Sept. So it's basically a paid vacation, with a lot of money spent on meat. We don't have any kids either so that helps...
Not to hijack the thread but I have a friend who goes to Gustavus. But your food looks so good in your pictures. Wanna send me some my way?
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Old 07-25-2012, 11:19 PM   #77 (permalink)
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Not to hijack the thread but I have a friend who goes to Gustavus. But your food looks so good in your pictures. Wanna send me some my way?
Well, if he's taking 8 am general chemistry, he'll have me.
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Old 07-30-2012, 07:20 AM   #78 (permalink)
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What did YOU cook this weekend???
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Old 08-12-2012, 07:41 PM   #79 (permalink)
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I gotta bump this up!
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Old 08-12-2012, 08:13 PM   #80 (permalink)
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I did pizza on my green egg on Friday night. Was only the 2nd time, still working out the kinks!

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Old 08-18-2012, 09:11 PM   #81 (permalink)
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Did pizza again tonight. Has been the best attempt to date. I did pepperoni & my wifes was a Margherita. Crust was crispy on the bottom and chewy in above.







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Old 08-18-2012, 09:15 PM   #82 (permalink)
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Busting out the chicken tata's tomorrow - gonna be blackened/coated and hope they come out great (although I'm lazy and using that naught P word. Kind of wish I had some charcoal to do this badboys on but will have to just make up a smoker foil pack instead
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Old 08-18-2012, 09:59 PM   #83 (permalink)
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Busting out the chicken tata's tomorrow - gonna be blackened/coated and hope they come out great (although I'm lazy and using that naught P word. Kind of wish I had some charcoal to do this badboys on but will have to just make up a smoker foil pack instead
I did some some curried and braised chicken breasts on top of leaks and kimchie last night. Came out great. Highly reccomended.
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Old 08-18-2012, 10:40 PM   #84 (permalink)
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I smoked ~15 pounds of pork shoulder today, rubbed with pepper and brown sugar. Tore up nicely.
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Old 08-19-2012, 01:43 AM   #85 (permalink)
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I will be smoking at least 20 pounds of pulled pork on the 24th of August. I'll do my best to post pics.
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Old 08-19-2012, 12:52 PM   #86 (permalink)
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I will be smoking at least 20 pounds of pulled pork on the 24th of August. I'll do my best to post pics.
Screw the pics we want invites

On the grill right now...as they say low and slow - Rib Rub on my tatas and foil pouch of Mesquite smoking away....ummm...

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Old 08-19-2012, 01:17 PM   #87 (permalink)
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Old 08-19-2012, 01:46 PM   #88 (permalink)
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Umm...Golden! Really like this dry rub - kitchen smells awesome (not to mention walking out to the grill every time and smelling that smoke

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Old 08-19-2012, 01:48 PM   #89 (permalink)
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Screw the pics we want invites

On the grill right now...as they say low and slow - Rib Rub on my tatas and foil pouch of Mesquite smoking away....ummm...
Do you always rub your tatas?
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Old 08-19-2012, 09:12 PM   #90 (permalink)
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Did a home made barbacoa tonight. 4 hours of braising at 310 F, followed by grilling at 10 min/side at 400 F. Reduced the braising liquid to a sauce. Pulled the meat which was falling off the bone (as evidence by pictures) and poured the sauce over it. Was spicier than expecting but better than chipotles as far as I'm concerned. I used short ribs instead of the traditional beef cheeks since we've had good experience with short ribs.

After 4 hours of braising on my green egg:


After grilling 10 min/side


In the reduced braising liquid:


Finally, on my tortilla:
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Old 08-19-2012, 09:14 PM   #91 (permalink)
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Looks great guys!
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Old 09-02-2012, 09:21 PM   #92 (permalink)
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Very sad....summer coming to an end....

Any good BBQ parties tomorrow?
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Old 03-03-2013, 01:39 PM   #93 (permalink)
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6 months of slacking...somethings wrong here! You can grill in the snow too!

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Old 03-03-2013, 03:28 PM   #94 (permalink)
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An oldie but goodie.

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Old 03-03-2013, 07:23 PM   #95 (permalink)
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6 months of slacking...somethings wrong here! You can grill in the snow too!

fish, what you got on your grill? Looks like some chicken but I'm not 100% sure.

I'm dying to get my smoker going. We had that one Saturday in mid-January that was around 35 degrees but I had to work that day. It has been too cold ever since.

I'm really hoping that the weather is nice on Opening Day. I would like to have friends and family catch the first games of the season with me all while putting away some beer and que.
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Old 03-09-2013, 03:27 PM   #96 (permalink)
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Got my Big Green Egg last week and can't get enough of it! I'm hoping to experiment with several new recipes this summer.

Other than today it hasn't reached above the 30's here yet, but that hasn't stopped me.
First off is MR rib eyes with a brown sugar marinade.



Then a couple racks of BBQ ribs smoked with apple wood chips and an apple butter BBQ sauce.




I'm having issues getting pics from my phone to my PC but I've also made a Papa Murphy's pizza which was excellent, and home made snickerdoodles on the place setter. I was extremely impressed with how the cookies turned out.

Today's menu is BBQ chicken breasts. I'll try to get pics up later.
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Old 03-09-2013, 04:37 PM   #97 (permalink)
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Got my Big Green Egg last week and can't get enough of it! I'm hoping to experiment with several new recipes this summer.

Other than today it hasn't reached above the 30's here yet, but that hasn't stopped me.
First off is MR rib eyes with a brown sugar marinade.


Then a couple racks of BBQ ribs smoked with apple wood chips and an apple butter BBQ sauce.




I'm having issues getting pics from my phone to my PC but I've also made a Papa Murphy's pizza which was excellent, and home made snickerdoodles on the place setter. I was extremely impressed with how the cookies turned out.

Today's menu is BBQ chicken breasts. I'll try to get pics up later.
Once you go BGE, you never go back! Love how fast you can get the temp up with just adjusting the air slot
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Old 03-09-2013, 05:06 PM   #98 (permalink)
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Once you go BGE, you never go back! Love how fast you can get the temp up with just adjusting the air slot
It's an awesome grill no doubt. Low temp, high temp, it doesn't matter. I'm still getting use to adjusting properly, but I'm positive it's just a learning curve that I'll get use to.
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Old 03-09-2013, 05:11 PM   #99 (permalink)
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then a couple racks of bbq ribs smoked with apple wood chips and an apple butter bbq sauce.




i'm having issues getting pics from my phone to my pc but i've also made a papa murphy's pizza which was excellent, and home made snickerdoodles on the place setter. I was extremely impressed with how the cookies turned out.

Today's menu is bbq chicken breasts. I'll try to get pics up later.
I WANT THAT.
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Old 03-11-2013, 12:47 PM   #100 (permalink)
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Cookies came out pretty good!



bbq Chicken and potato wedges



and a Papa Murphy's pizza


Last edited by bigzig; 03-11-2013 at 12:56 PM.
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