What's for dinner?


MrGTO

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Grew up in Texas...California just can't do it as well. Nice to be back for a longer stay.

Apple schnapps and RASS '13 for desert     Sent from my iPhone using Tapatalk  

Smoked a brisket for a lunch time barbecue yesterday. Had this baby on from 12:30a until about 9a and then threw it in the cooler to stay warm until we ate. Enjoyed a great LGC MdO No2 during the last

  • 3 months later...
7 hours ago, LordAnubis said:

This is an awesome thread to look at while i'm fasting... keep it up fellas :):thumbsup:

It's not all that bad, Mus. I really feel for my Muslim customers who cook in the restaurant kitchens. How they can fast surrounded by all that food, or not take a sip of water after standing in front of a charcoal fire for hours on end, I'll never know.

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Porchetta. 8 lbs of skin on pork shoulder goodness. Incredible.

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Experimented with wet to dry smoking on some ribs.... best results so far. Come clean off the bone when biting. Wife would prefer fall off the bone, but I don't like mushy meat. 227b827f1eb4a6fcc4499d0d25e527c0.jpgf1210c6f30dae1bd2b8aabbde3054205.jpga715a0eedc5a551ba2a0af18dedf4d05.jpgbca49b23d796d1e6068805f98ce48408.jpg759a4a89da262a295ddee60dab4a26c8.jpg

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Im going to try and sous vide some steak tonight and see how it turns out. I purchased the thing like 2 years ago off amazon for $100 during some sale and never took it out of the box till today.

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Cooked a whole Red Snapper over charcoal for the first time and it was great. Reminded me of the one I had at La Terraza in Havana last September.

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On June 12, 2016 at 8:55 AM, demer said:

Im going to try and sous vide some steak tonight and see how it turns out. I purchased the thing like 2 years ago off amazon for $100 during some sale and never took it out of the box till today.

I have an Anova circulator, works wonders! How was your experience?

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On 6/20/2016 at 0:56 AM, Hypersomniac said:

On Saturday night I had a couple of friends over and made a big meal. Everything was made from scratch and it turned out great!

Table layout

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First course: jamon iberico de bellota, wild boar salami, sopresatta, pheasant pate, quadrello di bufala, aged manchego, parmigiano-reggiano, and drunken goat cheese.

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Second course: Gnocchi in a pomodoro sauce

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Third Course: brazoseagle 2 day dry-age ribeye, peas with prosciutto

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Fourth course: salad (not pictured).

Fifth course: Tiramisu and espresso gelato

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This was followed by limoncello, amaro, espresso, or affogato (or all of the above)!

We drank Valpolicella Ripasso, Barbaresco, and Prosecco. 

We followed that up with a lot of drinking and conversation (negronis, port, scotch, any drink you wanted). I had cigars, and planned on smoking a Ramon Allones Short Perfecto Italian RE, but found it the next morning uncut and unlit. Thank goodness since I don't remember the last part of the night and it would have been a waste. :D

Where is your restaurant located?!?!  Awesome spread and fantastic that you did it with your own two hands.  I'm sure your company had a helluva time!

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On July 16, 2016 at 8:10 PM, LLC said:

I've had some great vintages of the Pio Cesare Barolo over the years but although a bit early for it the 2010 is an awesome wine. 

 

I agree completely, everything I've had from Piemonte from  2010 has been fantastic. huge fan of Pio and 2010 is so great and has so much promise for aging.

Very well done. 

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Last couple nights dinner have been my turn to cook, I've admittedly gone the quick and easy route and just utilised some quality ingredients

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Lunch downtown the other day.

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Dinner tonight with very nice 2012 Masi Brolo Campofiorin Oro and then an Alphonso petit corona with Remy XO

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What a great way to finish a great weekend. Bone-in Ribeye with a half bottle of 2005 Penfolds St Henri.

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And then a BLU NOV 06 Cohiba Siglo I with an Americano. Starting to run low on these 2006 Siglo I's and savoring each of them

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