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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-03-2012, 05:01 PM   #1
landarc
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Default New Years meats for Landarc Osechi Ryori

As usual, this is the entire blog post, copied here, there is no more detail to be found at my blog for now. Here is what the food looked like though. Feeel free to ask pointed questions and I will answer as we go.

I am feeling less than motivated to blog, largely due to some weird finger injury that makes typing both a little painful and incredibly difficult to do correctly, so here are some pictures of meat I cooked.



Teriyaki Chicken



Duroc Pork Fatty



Smoked Crispy Pork Belly



Grilled Tai (Sea Bream)




Smoked Pork Butt



Braised Smoked Pork Belly

There will be follow up posts to follow on these items, I assume there will be at least.
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Unread 01-03-2012, 05:08 PM   #2
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Fan-Farking-Tastic!
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Unread 01-03-2012, 05:12 PM   #3
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Wow! You don't need to type, landarc. Just post the photos. We'll look... and drool! lol
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Unread 01-03-2012, 05:14 PM   #4
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Nice meal where is dessert?
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Unread 01-03-2012, 05:24 PM   #5
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We didn't cook dessert, horribly, we let the kids choose dessert from the Japanese Foods grocery store. They chose the horrid bright colored daifuku with a marshmallow and fruit gel center. Mashed sweet rice with marshmallow centers...are you getting the mental image of how that must taste and feel in the mouth? No? Too bad...
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Unread 01-03-2012, 05:27 PM   #6
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I have been so very patient, daily wanting to ask for your Osechi Ryori pics!
Here at last, de begin!

Go Bob!
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Unread 01-03-2012, 05:31 PM   #7
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Thanks for posting pictures of your meat, Bob
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Unread 01-03-2012, 05:32 PM   #8
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Hangin rack for charsiu and drying pork belly...I ended up cooking the charsiu this way in the UDS, belly was cooked in the kettle at 400F, indirect then seared the fat until crispy over direct flame.
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Unread 01-03-2012, 05:43 PM   #9
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Quote:
Originally Posted by landarc View Post
Hangin rack for charsiu and drying pork belly...I ended up cooking the charsiu this way in the UDS, belly was cooked in the kettle at 400F, indirect then seared the fat until crispy over direct flame.

All that is missing is a couple of empty Budweiser cans to prop it up, and I could officially recognize you as a redneck.
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Unread 01-03-2012, 05:45 PM   #10
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a couple of Bud cans would have been quite haandy, as working in the UDS getting all of that to balance on the grates took time, and time working over a lit fire and hickory smoke is not as pleasant as one might think.
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Unread 01-03-2012, 05:46 PM   #11
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Quote:
Originally Posted by Ron_L View Post
Thanks for posting pictures of your meat, Bob
As I am sure you are aware Ronelle, I am not shy about whipping pictures of my meat out and showing them on the interwebs, of course, I try to show the meat in it's best shape and usually when it is really heated up.
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Whip It Off, Chambers!

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Unread 01-03-2012, 05:47 PM   #12
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and a gas meter....

^^^ this makes no sense not directly under the post it refers to *edit*

all that looks made with alot of love. i bet that meal was exceptional.
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Unread 01-03-2012, 05:53 PM   #13
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Yum!!!!!!
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Unread 01-03-2012, 06:15 PM   #14
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Great looking food!
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Unread 01-03-2012, 06:17 PM   #15
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I'll eat all of that (after you remove the offending head, of course). All looks wonderful, Bob. Can't wait until that finger is better and you post some recipes.
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