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What are you eating for dinner tonight?

  1. Baco Noir

    Baco Noir Jul 30, 2016

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    Pre-grilling checklist:

    Adult beverage - check
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    Grill cleaned - check
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    Set up two zone cooking and fire up the lump - check
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    Tri-tip seasoned and resting - check
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    Time to return to step 1 until the grill comes up to temperature!
     
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  2. Baco Noir

    Baco Noir Jul 30, 2016

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    Done and delicious! Tri-tip with a pistachio butter and chimichurri, grilled romaine and corn, served Creekside with a 2006 Chappellet Clone 4 Cabernet Sauvignon.

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    [​IMG]
     
  3. ONEWATCH

    ONEWATCH Irony embodied Aug 9, 2016

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    This was for breakfast to day. Took the grandson to the best little bar/restaurant in town. All of $7.29 for what you see. 20160809_103722.jpg
     
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  4. bitt3n

    bitt3n Aug 10, 2016

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    reads thread.. looks down at half-eaten Big Mac.. slinks out of thread..
     
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  5. alam

    alam Aug 10, 2016

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    since you asked...Alaskan King Salmon....
     
    image.jpeg
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  6. Spy

    Spy You know my name. Aug 11, 2016

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    Your pictures make me wish I could still eat red meat.
     
  7. Baco Noir

    Baco Noir Aug 11, 2016

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    Thanks. Have you tried buffalo/bison? It's 1/2 the calories and fat of beef and tastes nearly identical.
     
  8. Spy

    Spy You know my name. Aug 11, 2016

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    No, never tried it. For my body it is not a matter of calories. My body cannot digest red meat efficiently enough.
     
  9. flw

    flw Aug 11, 2016

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    My wife often uses bison for burgers and chili ... excellent choice.
     
  10. Archer

    Archer Omega Qualified Watchmaker Aug 11, 2016

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    Roger - how are you feeling? Recovery going okay?

    Looking forward to you being back on your feet and able to show us more of those wonderful meals. :thumbsup:
     
  11. Baco Noir

    Baco Noir Aug 11, 2016

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    Thanks for asking AL. I feel like I got run over by a truck! These ribs are going to take some time to heal. Doing my PT (deep breathing mainly) to try to avoid pneumonia. Once I'm off the pain meds and back on my feet, I do plan to start feasting again to make up for lost time, although I think we will be going to a nice restaurant for the first good meal to celebrate.
     
  12. gostang9

    gostang9 Aug 11, 2016

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    Salmon... And it smells amazing!!![​IMG]


    Sent from my iPhone using Tapatalk
     
    Matty01, Spy, ahartfie and 1 other person like this.
  13. Matty01

    Matty01 Port Adelaide's No.1 Fan Aug 13, 2016

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    Nothing too exciting, veg soup with white beans and smoked ham hocks, spiced with an indecent amount of California Reaper
     
  14. Spy

    Spy You know my name. Aug 13, 2016

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    Octopus and squid: cooked in a pan

    20160813_173230.jpg
    For the octopus, I boiled it for 25 minutes in a 1/2 cup of bordeaux with 3 garlic cloves.
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    After that, I drained the pan and let the octopus cool. While it was cooling I started cooking rice and then the squid. Up until now, I had only pat dry the squid.
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    To cook the squid I poured a tablespoon of extra virgin olive oil in a pan and left it on high until it started to smoke. I then laid the squid(mantles uncut) around the pan and added 2 tablespoons of butter, 2 tablespoons of chopped garlic, and 2 tablespoons of chopped parsley. I also added salt and black pepper.
    20160813_190121.jpg
    Now, I sliced up lemon and began to finish cooking the octopus. In the pan I added a 1/4 cup of extra virgin olive oil and grilled it on high for 5 minutes. It was ready when I saw the charring and I did not cut it up.

    On the plate is uncut squid over rice pilaf with 3 octopus, also uncut.
    20160813_191609.jpg


    Flavored to perfection. Timed by OMEGA.
     
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  15. Archer

    Archer Omega Qualified Watchmaker Aug 15, 2016

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    5 way chilli...

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  16. BlackTalon

    BlackTalon Aug 15, 2016

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    Tackled butchering a 20 lb salmon on Saturday afternoon and did not get to take pictures :( Of course the fact that I, uhm, 'butchered' it a bit in the process means not memorializing the end result was no great loss. First time I have ever tried filleting a fish anywhere close to that size. One large fillet was prepared by roasting with olive oil, capers and S&P, and was reportedly very good (I don't eat fish myself, but am happy to make it for my wife and others). The other, plus the head, tail, belly, etc. are hibernating in the freezer for future soup and cured salmon that my wife will make and eat.
     
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  17. Steve88M3

    Steve88M3 Aug 16, 2016

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    Got a couple of thin ribeyes for when I feel like a steak. Six minutes later I am a happy camper. Best part is that this is breakfast.
     
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  18. AveConscientia

    AveConscientia Aug 17, 2016

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    Tacos at Tortlandia best tacos in town! Their Shrimp taco
    image.jpeg
     
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  19. CanberraOmega

    CanberraOmega Rabbitohs and Whisky Supporter Aug 17, 2016

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    Dessert last night
    image.jpeg image.jpeg
     
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  20. Baco Noir

    Baco Noir Aug 27, 2016

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    First time using the Primo in 4 weeks and it felt good and the tri-tip tasted great.
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