FOOD Cooking/BBQ/ferment/grilling bullshit thread

DasVWBabe

OT's Diamond and Gemstone Tutorial Creator
OT Supporter
Sep 25, 2002
63,048
Frisconia
just peel and cube the apples? any water to keep from scorching? how long? thanks :bigthumb:
I just peel them and cut them into pretty large chunks, juice an entire lemon or enough water + lemon to = 1/4 cup. Set on high pressure for 5 minutes and either let natural pressure release or open it up and stir it up. If it's too wet, turn it onto saute to get some of the liquid out.
 
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aloe

OT Supporter
Aug 26, 2002
148,134
Dallas, Tejas
Jalapeno & walnut stuffed pork chop with experimental "baked" lemon risotto. Roasted mushrooms, and lemon & olive oil dressed arugula.

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Lemon risotto is sooo good
 
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SeanJhn9

OT Supporter
Jun 1, 2004
6,403
So this happened while I was down in meheeco! It’s quite different dealing with real fire! Second cook on it and my amigos have never had ribs like these before! 02CC624A-5B09-48B1-885D-BF58FE0AD0D2.jpeg 02CC624A-5B09-48B1-885D-BF58FE0AD0D2.jpeg
 
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SeanJhn9

OT Supporter
Jun 1, 2004
6,403
My old man has one of these smokers. I’ve cooked on it once and was super impressed with how well it held heat. Did not have to adjust at all to hold 275.


When I did the burn in I was stoked at how well it got up to and held 300-350. But then I threw some protein in it and struggled with temps! Definitely takes some getting used to, but man was it good!! Had cherry, apple, and mesquite wood chunks in the chamber!
 
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Jesus

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Sep 13, 2005
32,989
Jupiter, FL

ChemicalWhore

Excessively Black
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May 1, 2006
51,015
San Diego
I made short ribs just like that a while back and served it over homemade pappardelle and it was the best thing I ever put in my mouth and I couldn't believe that I had made it myself. That meal completely changed my perspective on cooking, and truly lit a passion in my life.
2nd time I’ve made them, they are amazing. I botched the side choice tho, I did couscous (pearl) and corn, will go back to potatoes and a green next time
 
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