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What’s on the menu????


fishnbowljoe

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My parents visited over New Year and our local butcher had some whole turkeys on sale so having cooked a second Christmas dinner earlier in the week and with everyone bored of turkey sandwiches I decided to turn the remainders into pho. 

 

 

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Stoned ground grits, thick sliced bacon, fried eggs, salt, pepper, and butter.  2023 is off to a great start!  🙌

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1 hour ago, smokinjoe said:

Stoned ground grits, thick sliced bacon, fried eggs, salt, pepper, and butter.  2023 is off to a great start!  🙌

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Perfection on a plate.

There's nothing like a couple of eggs on top of a pile of buttery, salt & peppered grits.

 

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On 12/24/2022 at 10:35 AM, smokinjoe said:

Put the Boozie Dogs on.  Double batch.  Except for the WT.  I may have tripled that one up…🤪. Should be ready right before dinner.  😋

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This is going in the recipe book!

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21 hours ago, Kjbarth said:

This is going in the recipe book!

some of us have eaten WAY more than our fair share of those tasty little buggers. 

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On 1/3/2023 at 9:09 AM, beasled said:

My parents visited over New Year and our local butcher had some whole turkeys on sale so having cooked a second Christmas dinner earlier in the week and with everyone bored of turkey sandwiches I decided to turn the remainders into pho. 

 

 

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You're killing me David!

 

Prost!!  Phil 

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On 1/8/2023 at 1:09 PM, beasled said:

Cottage pie hit the spot! 

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I made the same last night.  Turned out fantastic.  True comfort food.

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A BIR (British Indian Restaurant) style chicken curry with cauliflower, bell pepper and onion on pilau rice. 

 

I batch make the sauce which is pretty much flavourless (it freezes nicely), then spice and season it as I need it. 

 

 

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Making a pot roast in the Dutch oven. Has some BCBS in the braising liquid. Smells amazing so far. Can't wait 

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Hasselback potatoes from the oven, and they are magnificent.  

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17 hours ago, smokinjoe said:

Hasselback potatoes from the oven, and they are magnificent.  

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I started trying these after the same post that caught your attention.  No my youngest keeps asking "when are you making the fancy potatoes again?" :)

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1 hour ago, BigRich said:

I started trying these after the same post that caught your attention.  No my youngest keeps asking "when are you making the fancy potatoes again?" :)

Ha!  I know!  I got this Hasselback potato guide thingee for Christmas.  I kinda eye rolled when I opened it, but it really is useful.  Faster and consistent cut depths.  The bottoms of the potatoes held together better, and a better fan of the slices for mid bake addition of butter and other stuff.  

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28 minutes ago, markandrex said:

Hash from leftover corned beef (Reubens)) earlier in the week.

 

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Yum!  It’s still almost 2 months away, and while I’m looking forward to the corned beef, cabbage, and red potatoes on St. Paddy’s, I’m looking even more forward to the hash a couple days later!  Good stuff, there.  

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30 minutes ago, smokinjoe said:

Yum!  It’s still almost 2 months away, and while I’m looking forward to the corned beef, cabbage, and red potatoes on St. Paddy’s, I’m looking even more forward to the hash a couple days later!  Good stuff, there.  

We always do the same on St. Patrick’s Day but buy a few briskets while they are on sale for repeat meals.

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On 1/19/2023 at 7:52 PM, smokinjoe said:

Hasselback potatoes from the oven, and they are magnificent.  

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Dang man,  those look amazing! It has been 2 or 3 yrs since I made them. Gonna have to buy some bakers soon. 

 

Prost!!  Phil 

 

That cutting guide looks cool.

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The look you get from your cat when he realizes your having soup and salad for dinner.

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Whole chicken and fixins’ in the Dutch oven was outstanding, then into a chicken pot pie.  It just kept getting better…

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On 1/3/2023 at 9:09 AM, beasled said:

My parents visited over New Year and our local butcher had some whole turkeys on sale so having cooked a second Christmas dinner earlier in the week and with everyone bored of turkey sandwiches I decided to turn the remainders into pho. 

 

 

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Back at you David!!

 

Prost!! Phil 

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You guys mind sharing your recipes/methods/don’t fuck this part up/ parts?  Littlesmokinjoe is big Pho person, and I have had some good ones that I like, too.  

On 1/3/2023 at 9:09 AM, beasled said:

My parents visited over New Year and our local butcher had some whole turkeys on sale so having cooked a second Christmas dinner earlier in the week and with everyone bored of turkey sandwiches I decided to turn the remainders into pho. 

 

 

20230103_130855~2.jpg

20230103_135205~2.jpg

 

1 hour ago, Phil T said:

Back at you David!!

 

Prost!! Phil 

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13 hours ago, smokinjoe said:

You guys mind sharing your recipes/methods/don’t fuck this part up/ parts?  Littlesmokinjoe is big Pho person, and I have had some good ones that I like, too.  

 

 

 

Hey Joe!

 

I found this recipe to be a great starting point - https://www.recipetineats.com/vietnamese-chicken-pho-soup-pho-ga/

 

It's with chicken thighs rather than beef, which makes it much shorter to cook (couple of hours rather than 8+ for beef bones). 

 

Once I made it a couple of times following the recipe I started changing a couple of things.. I like to roast my chicken thighs first for 40-45 mins first, which removes a lot of the fat and adds some roasty flavour. I'll also add some garlic and chillies during the simmer to add some extra depth to it. 

It's pretty hard to go wrong with really. The only mistake I made once was not having cinnamon sticks and using powder instead, which made it too cinnamony. 

 

You can pretty much then make pho from any carcas left over, just add some extra meat in the bowl at the end. A friend of mine likes to use duck bones after a roast duck, then adds some grilled chicken or a steak to the bowl when serving. 

 

Cheers!

 

 

15 hours ago, Phil T said:

Back at you David!!

 

Prost!! Phil 

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Fantastic, Phil! Looks delicious :D

 

Cheers

David

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16 hours ago, smokinjoe said:

You guys mind sharing your recipes/methods/don’t fuck this part up/ parts?  Littlesmokinjoe is big Pho person, and I have had some good ones that I like, too.  

 

 

Here are a couple tips:

 

- my wife and I eat a lot of boneless, skinless chicken breasts. I buy skin on, bone in chicken breast. I take the breast off the bone (it is really very easy) and also the skin. I make chicken chicharones with the skin and I use the bones for my chicken broth. If I'm not making the broth right away, I vacuum seal them and freeze them. If the broth I'm making is for the Pho, I put the bones on the sheet pan with the onions and ginger and roast it all together. 

 

-also, I put the spices in a sachet which is a cheesecloth bag. When it comes to straining, it sure makes it easier. 

 

Prost!!  Phil 

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