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post #1 of 530 (permalink) Old 10-30-2013, 08:06 PM Thread Starter
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Official Food Thread

Just a thread for that mouth watering greatness!

Ill start it off with some oxtail and mushrooms



Served with some white rice with veggies



And soon to be smoked, some mackerel



Dry curing until Sunday then in the cold smoker

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Last edited by Dragos28; 10-30-2013 at 09:35 PM.
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post #2 of 530 (permalink) Old 10-30-2013, 08:46 PM
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Garage
Now a thread I can really get into. Most people have no clue how good ox tails are. Years ago, we would go to a little hole in the wall where an old African American couple would sells lunch plates. Ox tails and 2 veggies with bread for $5.
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post #3 of 530 (permalink) Old 10-30-2013, 09:04 PM
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Good food deserves good wine. They are all Italian and all delicious.

Lurn 2 Spel
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post #4 of 530 (permalink) Old 10-30-2013, 09:29 PM
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Great thread idea! Perhaps only made better with the recipes that make the pics possible!

Share the food love pics... and your methods


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post #5 of 530 (permalink) Old 10-30-2013, 09:33 PM Thread Starter
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The recipe is to be sold, not to be told


JK!

I have no idea about the oxtails, my wife made it...


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post #6 of 530 (permalink) Old 10-30-2013, 09:41 PM
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Quote:
Originally Posted by Dragos28 View Post
The recipe is to be sold, not to be told


JK!

I have no idea about the oxtails, my wife made it...
Annnnnd she does not speak the words that made that photo possible?

Ask! Share!

My suggestion wasn't just for your pics, it was for the thread. Let's get some yum yums flowing... WITH the methods to the madness.


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post #7 of 530 (permalink) Old 10-30-2013, 09:49 PM Thread Starter
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I was JKing, of course i'll share

Oxtails, salt, pepper, fresh oregano, fresh rosemary, fresh parsley, red wine
375 degrees in the oven, 3 hours, 2.5 hours in add the mushrooms...
serve with whatever side you like



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post #8 of 530 (permalink) Old 10-30-2013, 11:12 PM
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Sorry, that just looks like a pot full of cooked assholes. I'm sure it's good though. I've never tried oxtail but I'd bet its hard to mess up cooling it like that.

I'm in on this thread. I love cooking but I rarely get to cook working long hours. Oddly my wife hates to cook and she being the stay at home mom does 90% of it. Chicken and green bean casserole is about as fancy as we get.




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post #9 of 530 (permalink) Old 10-30-2013, 11:45 PM Thread Starter
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Those cooked assholes were damn tasty... home cooking isnt going to look like restaurant food... but then again, there's no MSG or other crap being used...
nothing but fresh and natural ingredients .

post up what you cook...


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post #10 of 530 (permalink) Old 10-31-2013, 12:00 AM Thread Starter
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BBQ Last weekend

Cured ribs with a dry rub for 5 days, washed them in cold water, boiled them to about 3/4 cooked



Then I threw them on the grill along with marinated drumsticks



The ribs did not last... at all... they were gone in 10 minutes..



also grilled some mushrooms.. my wife made a garlic sauce that spread over them



Drumsticks




And i want to lose weight.....
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post #11 of 530 (permalink) Old 10-31-2013, 12:04 AM
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Venison tenderloins
Marinaded in beer, BBQ, garlic, onion, salt, pepper, dried ranch seasoning, bacon pieces, steak seasoning, and Cheyenne pepper seasoning for 24 hours. Baked at 350 for half hour or so.
After cooked, little BBQ on top (very lightly) and little brown sugar, broil for a few min till it all caramelized. Served with mashed potatoes.
1383191763766.jpg

Pasta with a deer meat red sauce.
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Sweet and spicy bacon wrapped deer tenderloins with Bacon Alfredo pasta
1383192200665.jpg

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post #12 of 530 (permalink) Old 10-31-2013, 12:07 AM
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And they are in Tupperware containers due to me pre making meals for my lunch and dinners. If I cook a meal, its family sized... and I am a single father. So it works out haha

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post #13 of 530 (permalink) Old 10-31-2013, 12:12 AM Thread Starter
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Cant say I've had any deer meat... what's it like?


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post #14 of 530 (permalink) Old 10-31-2013, 12:16 AM
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Deer is very good. Its leaner, has a different flavor to it, if not done right it will be dry. Most deer burger is cut with pork or beef for the fat content. The tenderloins and steak, are similar to beef in texture, but its just a little different flavor due to it being a game animal.

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After
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post #15 of 530 (permalink) Old 10-31-2013, 12:17 AM
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Garage
Pork ribs.
Don't peel, don't boil.
Dry rub. Smoker at 250deg for 3 hours, bone/ skin side down. Be sparing on hickory, it's strong. Pecan or apple wood more better.
Take off, lay out foil. Place a rack on foil, pour some apple cider vinegar on them, wrap tightly in 2 layers foil. Put back on smoker for 30 minutes. Take out and place all the slabs in a regular cooler for at least 30 minutes, they finish cooking in there and gradually rest. Keeps them hot too until served.
Dry rub isn't complicated for good ribs. Equal parts salt, pepper, garlic powder is good. Lawreys seasoned salt is great.
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