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Thread: I eat meat!

  1. #166
    Canadian Genius Mechman47's Avatar
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    Kai-lan, Chinese Broccoli was going to have a garlic and hot pepper oyster sauce.
    The hot pepper was way too hot! One small flake 1/16 of an inch square, was all he burn the tongue could take.

    Now have some great garlic and pepper oils!
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    Love the Court of the Crimson King avatar..
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  3. #168
    Canadian Genius Mechman47's Avatar
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    Confusion will be my EPITAPH.
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  4. #169
    Canadian Genius Mechman47's Avatar
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    *
    Last edited by Mechman47; Thu, Aug 18th, 2016 at 09:01 AM. Reason: Removed Recipe Links

  5. #170
    heartgirl99 heartgirl99's Avatar
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    what a spread, mechman! it looks great!

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    Canadian Guru Lee03's Avatar
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    I thought of you MM when I saw this on FB today....


  7. #172
    Canadian Genius Mechman47's Avatar
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    Seldom post, Too many repeats?

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  8. #173
    Canadian Genius Mechman47's Avatar
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    *
    Last edited by Mechman47; Thu, Aug 18th, 2016 at 09:02 AM. Reason: SC

  9. #174
    Canadian Genius Mechman47's Avatar
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    *
    Last edited by Mechman47; Thu, Aug 18th, 2016 at 09:02 AM.
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  10. #175
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    Quote Originally Posted by Mechman47 View Post
    I finally did a pulled pork today as well.
    Did some injecting, not sure I can tell the difference, but it tastes great.

    I used Graces Jerk BBQ sauce as the base. Added beer, Dijon, Worcestershire, cumin, onion and a couple of fresh chili peppers for the marinade.

    Marinated overnight in the fridge.
    Slow cooked 5 hours.
    Pureed the onions at the end with an immersion blender, and let the sauce cook down on top of the stove for another 30 minutes or so.
    I added a good heaping tablespoon of brown sugar in the final mix.
    Nice sweet onion flavour up front and some serious lingering burn!
    Very Yummy! Lunches are going to be very tasty this week.
    best bbq sauce on the market
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  11. #176
    heartgirl99 heartgirl99's Avatar
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    Quote Originally Posted by Mechman47 View Post
    I finally did a pulled pork today as well.
    Did some injecting, not sure I can tell the difference, but it tastes great.

    I used Graces Jerk BBQ sauce as the base. Added beer, Dijon, Worcestershire, cumin, onion and a couple of fresh chili peppers for the marinade.

    Marinated overnight in the fridge.
    Slow cooked 5 hours.
    Pureed the onions at the end with an immersion blender, and let the sauce cook down on top of the stove for another 30 minutes or so.
    I added a good heaping tablespoon of brown sugar in the final mix.
    Nice sweet onion flavour up front and some serious lingering burn!
    Very Yummy! Lunches are going to be very tasty this week.
    sounds great, mechman!

  12. #177
    Canadian Genius Mechman47's Avatar
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    Happy Thanks Giving!

    Turkey day is going to be Monday for our clan.
    MIL is doing the show, so I don't get to play.

    Saturday Steak Night, beauty Rib Steak from the Super Store.
    Attachment 294861

  13. #178
    Canadian Genius Mechman47's Avatar
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    *
    Last edited by Mechman47; Thu, Aug 18th, 2016 at 09:03 AM.
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  14. #179
    Canadian Guru dededi's Avatar
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    That looks YUMMY Mechman.
    Last edited by dededi; Sat, Oct 10th, 2015 at 07:39 PM.

  15. #180
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    Damn..check those out

    Quote Originally Posted by Mechman47 View Post
    Grilled Chicken with Bruschetta Portobellos, Loaded Cauliflower and Roast Potatoes!

    Attachment 292653
    Feta Bruschetta Grilled Portobello Mushrooms

    Attachment 292654
    Loaded Cauliflower & Broccoli

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