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made kale chips the other day. super easy. cut leaves off kale bunch, wash, mix with olive oil (very little) and salt, place on parchment paper and stick into countertop oven 350F for 8~10 minutes, watch for the leaves turning brown at the edges and take out immediately. then enjoy !
Been wanting to try that myself!

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I have a cheap little smoker I use from time to time. Not much can beat good q.

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I bought a Kingsford grill and make whole briskets every two months or so. It is a long process and I don't know what is easier, starting late at night and going all night lone, or waking early and going all day.

[12] hours of keeping the coals fired and the smoker fed with apple & hardwood. Sooo many beers to support the effort.

The brisket they serve at Famous Dave's is garbage. What you can do at home in nuts. I use the leftovers for roast beef hash, etc,
 

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that's some great looking gumbo- the rue came be made in the oven-put oil and flour in a oven proof pan @ 325 and stir it every 20 min or so. takes longer, (2hrs or so-depending on the color wanted), but with a timer it's a lot less sturring.
 

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Just throwing out there that lump charcoal is the bomb. It cooks low and slow and can keep that even 250 degree grilling for hours with way less work than the Kingsford which goes from 0 to 500 to 0 again.

My god anything slow cooked indirect is like 7th heaven. :yum:

/keeps the apple and cherry wood handy for more smoke

 

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Cooked burgers & bacon on the grill for dinner last night. Provolone cheese between burger & bacon. Home made potato fries and fresh green beans rounded out the meal. Next time I'll take photos in process and finished product.
 

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Beef Brocolli

Just made this last night for my Wife and Kids...

Flank Steak, cut into 1/4" slices
Marinate Meat Into a Container With:
-3 Tbsp Of Kikkoman Soy Sauce
-1 Tbsp Of Swan Soy Sauce (light soy sauce)
-3 Tbsp Of Oyster Sauce
-1 Tbsp Of Sugar
-Salt and Pepper (to your taste)
-1 Tbsp of Cooking Oil
-1 Egg
-2 Tbsp of Sesame Oil
-Half a Garlic Clove, diced into small pieces
-Brocolli, I always use 2 heads

Marinate the meat for at least an hour, the longer the better.

Cooking Instructions
::: MEAT :::
-Heat up the Pan to Medium/High
-Use Pam (if possible), Otherwise lightly coat pan with Cooking Oil
-Oil should be hot enough when you flick a drop of water onto the Pan and then sizzles
-Sear meat for at least 1-2 minutes per side, or to your preference
-After all meat the meat has been cooked, the container it was marinated in should have some marination juices left. Take your chopped garlic saute it until it's golden brown and dump your extra marination juices into it and cook it for at least 10 seconds (to cook out the bacteria/blood from it). Then dump that onto your cooked meat.
::: BROCOLLI :::
-Steam the brocolli to where it's slightly firm
-Right out of the steamer, shock them into a bowl of ice water
-Dump them into the mix

..... AND VOILA! Hope whoever tries this enjoys it! You can also add your own seasonings and what not to your taste of course.
 

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Thank god there's a post here every once in a while.. I'm gonna post a phonebook's worth of my latest culinary adventures probably Tuesday or so.. food porn to come...
 

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Thank god there's a post here every once in a while.. I'm gonna post a phonebook's worth of my latest culinary adventures probably Tuesday or so.. food porn to come...
I was going to say the same thing. I'm a Findlander and one thing we do is cook together. The family doesn't sit down and talk but we go on when cooking. Rule one - get a frosty beverage, rule two - kids are welcome. Get in there and cook.

I did it for a living in the college years and find it reduces anxiety even though the quest is to prepare ten things at once so it comes together in perfect sequence.

/off to find the lard pastie favorite.
 

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If you dont go low and slow with some wood, Im afraid you are wasting your time.

Been smoking with mesquite, hickory, and applewood so I grabbed some Jack Daniels Oak barrel, Peach, Orange, and Pecan at Cabelas today. Went and got another pork shoulder and beef brisket (with fat cap). Plan on making magic on my Trailmaster limited smoker next weekend (pending weather).
 

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Anyone have any good bulgogi recipes? I love mine but willing to try others
I do a lot of Mongolian beef but a quick google search on bulgogi (Korean beef) sounds very interesting. Look slike a less sweet/hot version of Mongolian.

I saw this Grilled Marinated Hanger Steak Bulgogi-Style Recipe : Food Network but would be curious what you are doing.

One of my co-worker's mom makes really good Korean food for goodie day at Christmas and we watch the windows to get first in line when he arrives. She makes something different every year.

My success at ordering Korean from MSU --> Korea House will be reopen on Saturday (Jan. 10).The website is currently under construction. - Home resulted very badly. I bought like [3] different platters to serve a group each and my kid called to say that the car smelled like garbage. Between the odd spam platter and others, I have to say the Kimchi was the least (not offensive) but strong of the foods.

I am out in the country and I took my slop bucket out the next day and dumped the lot for the critters. The flock of crows descended and picked the spam out but left most of it for a couple days.

I could use advice as a starter dish to work my way up. Have to eat something 10X before your body decides if you like it or not but man...
 
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