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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-21-2013, 03:22 AM   #16
sliding_billy
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Outstanding cook.
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Old 10-21-2013, 03:55 AM   #17
Phubar
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Nice reportage!
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Old 10-21-2013, 08:58 AM   #18
CharredApron
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Quote:
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Nice reportage!
Thank you Phor the reply, now get your self down to Lynchburg and win some Jack!
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Old 10-21-2013, 06:06 PM   #19
CharredApron
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Default Day 2 we now have Espagnole sauce.

Yesterday we ended with this.



After an overnights rest in the fridge, I pulled it out at noon and skimmed the solidified fat off the top and added 1/2 gallon of water and back on the kamado it went for another 4 hours slow roast at 300, degrees. Here are the results after a strain through a extra fine China Cap.





It's back in the fridge till tomorrow when I will skim the fat and prepare the TD entry dish!

Thanks for lookin,

Jed
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Old 10-21-2013, 06:11 PM   #20
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Thanks, that's looking good and I'm learnin sumthin today!
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Old 10-21-2013, 06:13 PM   #21
bluetang
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Whooooooo doggies!
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Old 10-21-2013, 07:18 PM   #22
CharredApron
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Quote:
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Whooooooo doggies!
Come on down Mike!
October 25-26, 2013 South Florida Pro BBQ Competition - Isle Casino - Pompano Beach, FL

Connie Davis - 777 Isle of Capri Circle - Pompano Beach, FL 33069
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Old 10-22-2013, 06:15 PM   #23
bluetang
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Come on down Mike!
October 25-26, 2013 South Florida Pro BBQ Competition - Isle Casino - Pompano Beach, FL
Def working in that direction!
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Old 10-24-2013, 09:58 AM   #24
CharredApron
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Round two veggies with the aromatics



Below a meatloaf



Sweated nicely and ready to go.





heat up the wok



everybody in the pool





Strain and thicken





eat



Thanks for lookin!

Jed
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Old 10-24-2013, 10:05 AM   #25
c farmer
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Amazing.
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