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爆乳家政妇 肉感的身体

爆乳家政妇 肉感的身体

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      Kamado Cooking Challenges open to the public!

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  6. Recipes

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  • Posts

    • Hawkeye
      John - Can you give us some additional detail on the cook - did you season and rest or season and put straight on the grill, internal finish temp, rest time after hitting internal doneness, etc. ?These look great and I want?to replicate. Thanks!
    • keeperovdeflame
      Truly one of my?favorite ways to use left over??briske/ ?
    • keeperovdeflame
      Grew up next to an Italian family. The mom made pot roast every couple of weeks. One of the things she did with the left overs, she called "end of the roast pasta" Brisket works perfectly for this wonderful comfort food dish. Make a rich sauce with stewed tomatoes, thin sliced green onion, 13 cloves of garlic, minced, salted?and mashed into a puree with the flat of your chefs knife add some fresh basil, mushrooms, ?and thin sliced slivers of brisket. I cook mine for a couple hours on low to let the flavors combine. Over pasta with a couple pieces of garlic bread, it's to die for.?
    • CheeseMcGee
    • CheeseMcGee
      This is my entry for this month's Nothing Fresh, Nothing Frozen challenge.? We decided to try 3 different ways of preparing canned ham/Spam; Country fried (sp)ham, Jalapeno, cheese and (sp)ham?fritters, and (Sp)ham kabobs.? The results actually came out pretty decent, and we will be revisiting one of them for sure! ? The ingredients: Flour Packaged Gravy Mix Jiffy Corn Muffin Mix Canned Cherries Canned Pineapple Canned (Sp)ham Canned Jalapeno Fake Cheese Rectangle Buttermilk Powder Pork Skin chips Sweet Soy Sauce ? ? First the fritters: ? We chopped up some ham, mixed in a can of chopped jalapeno, diced cheese a the box of corn muffin mix.? Instead of an egg, we added some buttermilk powder and water to get the right consistency.? Then it went to the fridge to chill and firm up. ? ? Next was the Kabobs.? We started by marinading cubed up chunks of ham with a mixture of sweet soy sauce, cherry juice, and pineapple juice. ? ? While that was chilling, we started the Country Fried ham steaks.??I threw them on the grill to get a sear on both sides and add a little of that grill flavor. ? ? ? Next, I fried up some pork skins to use as the breading. and once cooled, they were smashed up for the breading. ? ? Then it was time for the dredge.? I mixed up some of the dried Buttermilk powder with some water to make a thick wet coat.? The steaks went from buttermilk to flour, back to buttermilk, and finally to the ground up pork skins. ? ? ? The result was a really thick coating that we were sure was going to come out perfect. ? Now to finish off the kabobs.? We alternated between ham cubes, pineapple, and cherries. ? ? ? ? ? Now it's Grillin' time! ? I got the grill ripping hot and brought my oil up to about 375 degrees.? I started deep frying up the fritters and pan frying the ham steaks. ? ? Once those were finished, I threw on the kabobs.? As they got close to finishing, I brushed them a few times with the extra marinade. ? ? ? ? The only thing I didn't have pictures of was making the gravy, but there really isn't much to show when you pour a packet of powder into water and mix over heat until thick.? Definitaly now how I like to make gravy, but I have to live within the bounds of this contest. ? ? ? ? Now for the final shot. ? ? The end result of all of this was actually really good.? The fritters were packed with cheese and meat and had a just the right amount of punch with the jalapenos.? They were nice and crispy on the outside and tender in the middle.? I was expecting them to just melt into a pile of goo when they hit the oil since they didn't have eggs, but surprisingly they held up well. ? The kabobs were also really good!? The sweet cherries and pineapple worked really well to tone down the saltiness of the meat.? That one will need to be repeated down the road, but I'll also include some veggies that weren't allowed to be in this contest. ? The most surprising part of this whole experiment was the Chicken Fried steaks.? The meat had some nice grill flavor, and the breading was KILLER!? Thanks to the pork skins, it was super crunchy and very satisfying.? The gravy was a nice extra touch, although I could make a much better gravy than from a packet. ? I would suggest if anyone is thinking about trying? to recreate these, you may want to make?them as separate meals or sides.? This one is a heart attack on a plate! ? I wish my wife had not decided to save a few dollars and rather, purchased the actual Spam that I wanted.? I had planned on calling this meal Spam-a-lot...?
    • keeperovdeflame
      We have or had a number of craft art shows on our town square. One time we walked a show, there was this fellow that had turned burl bowls. They were made of maple and juniper, and some had walls so thin you could actually see through them. I was just completely taken with the craftsmanship, and bought one. During the transaction, I asked the guy how did you ever learn to do this. In reply he stood up and held his hand over his head. Of course, I took the bait and asked what is that. To which he replied ,the height of the pile I threw away before I got the hang of it. Well, he was a much more talented individual than I, but the same element applies here, as well.? ? Here are some pics of the turned burl I bought.It weighs pretty much, nothing. Only skill and a couple layers of wood hold it together. It is probably been 12 years since I bought it. It hangs out in a display case.?
    • BURGER MEISTER
      If I'd been born talented instead of so darn good lookin, I could paint like that too.
    • ckreef
      Now that's sort of funny. I didn't even notice.? ?
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