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  #101  
Old 11-24-2007, 10:27 PM
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Quote:
Originally Posted by Leroy
That sounds great Tex, I love tuna cooked rare!
The wife was not to keen on the idea but loved it!
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  #102  
Old 11-24-2007, 10:31 PM
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I think she is playing with you.

Quote:
Originally Posted by tex
The wife was not to keen on the idea but loved it!
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  #103  
Old 11-24-2007, 10:48 PM
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This thread makes me hungry.
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  #104  
Old 11-24-2007, 11:19 PM
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Quote:
Originally Posted by Leroy
I think she is playing with you.
No, she doesn't like rare food. I tried to explain to her but she ended up loving it! It's so nice to be off crutches and be able to mix a good cocktail and cook!
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  #105  
Old 11-25-2007, 12:11 PM
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Quote:
Originally Posted by tex
No, she doesn't like rare food. I tried to explain to her but she ended up loving it! It's so nice to be off crutches and be able to mix a good cocktail and cook!



Does she make you burn her steaks. Wife used to do that but now gets pissed if I drunk grill it past medium-rare.

Last night was 2 veal chops, 3 small lamb chops, Salt and course cracked pepper rubbed in and let it sit on the counter for an hour. Broiled at 1500 couple minutes on each side, let the cast iron pan preheat for 15 min. Remove rub with butter and let them rest 5-10min.
Served with steamed asparagus (crisp) loaded baked potato.

Not gourmet, but was a carnivores wet dream.

Forgot the wife did make a red wine and mushroom reduction (kept it on the side though).


Lunch was margaritas and cabrito al pastor at Cadillac Bar. Leftovers will not suck today.
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  #106  
Old 11-25-2007, 12:16 PM
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She hates them burned but likes them medium. I like my steaks rare. I always laugh about a time we had a big party at a high end Dallas steakhouse. People at our table freaked when I ordered my steak rare. As the evening wore on we were passing around pieces of our steaks. They didn't know which one was mine. They all ate the rare steak and kept raving how tender and flavorful it was. I waited til after dinner drinks to tell them!
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  #107  
Old 12-09-2007, 05:36 PM
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The new smoker is hard at work!

Ingredients

1 3 1/2 Pound whole chicken
2 Ounces fresh mild goat
-cheese; (2 to 3)
1 Tablespoon prepared pesto
8 basil leaves (8-10)
*FANCY MOP (OPTIONAL)
1 Cup chicken stock
1/2 Cup white wine
1/2 Cup water
2 Tablespoons olive oil
1 Tablespoon prepared pesto

Instructions

Serves 3

the night before you plan to barbecue, remove the
organs from the cavity of the chicken. Massage the chicken thoroughly with
the cheese and pestO, inside and out, working them as far as possible under
the skin without tearing it. Insert the basil leaves under the skin,
placing
them as evenly as possible over the chick-en. If you wish, truss the
chicken. Place the chicken in a plastic bag and refrigerate it overnight.

Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220
F.

Remove the chicken from the refrigerator aNd let it sit at room temperature
for about 30 minutes. If you plan to baste the chicken, mix together the
mop
ingredients in a saucepan. Keep the mop warm over low heat.

Transfer the chicken to the smoker, breast down. Cook for 3 1/4 to 4 hours,
basting the chicken with the mop, 30 minutes in a wood-burning pit, or as
appropriate for your style of smacker. Turn the bird breast side up about,
halfway through the cooking time. When the chicken is done, its legs will
move freely and the internal temperature should be 180 F to 185 F.

Let the chicken sit for 5 to 10 minutes. Remove the skin, carve the
chicken,
and serve it.
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  #108  
Old 12-09-2007, 11:39 PM
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Great stuff, Tex...

Easy salmon:

Find your favorite pesto out of a jar, apply to top of salmon fillet, bake for 20-25 minutes.
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  #109  
Old 12-10-2007, 12:35 AM
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alright im cooking dinner for the gf's parents and mine.....any ideas? somthing good but simple. itialian? we were thinking mancotti, dont have a smoker, no fish
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  #110  
Old 12-10-2007, 10:28 AM
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Quote:
Originally Posted by sand2snow22
Great stuff, Tex...

Easy salmon:

Find your favorite pesto out of a jar, apply to top of salmon fillet, bake for 20-25 minutes.
I have an easy pesto receipe that we do that with. One of my favorites!
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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