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MD_Ag last won the day on October 18

MD_Ag had the most liked content!

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  1. I had a similar thing (I think) with my PartyQ. Eventually figured it out. If I don't get the cover on and it rains, some moisture will get into the kamado. The next time I use it, everything will look dry, but the heat will start to release the water. If I'm not going for 400+ (unlikely if I'm using a controller) there's not enough heat at the very bottom to evaporate the moisture. It'll pool at the bottom and into the fan housing. One time I even had ice form in there.
  2. Thanks for the kind words. As of yesterday, the leftovers of the leftovers are all gone!
  3. Thanks. This is what I had been planning, just had to switch the baking from the oven to the grill. I should also note the inspiration came from https://www.mexicoinmykitchen.com/easy-enchiladas-suizas-recipe-tomatillo/#wprm-recipe-container-5442 I yell at my students enough about citations that I couldn't look them in the eye otherwise.
  4. My parents came into town to visit their grandson, so last night was the perfect time to pull out the frozen pork and make some leftovers. I prepped the grill for 350°F and went inside. To start out, I made the sauce that would cover the entire dish. I used a jar of salsa verde, some large scoops of sour cream, two cloves of garlic, and a handful of cilantro. I wanted to add some fresh onion, but was outvoted. Rules of hospitality demanded I go with my guests' (and wife's) preferences. I blended everything together in the processor, then added a bit more salsa and stirred to combine. Once the meat was thawed enough, I tossed it into the skillet with a scoop of duck fat. Got it nice and hot with just a hint of crisp, then transferred it into a bowl for later. The rest of the duck fat tub was put in the skillet to fry the corn tortillas. I think I fried up 16 and used 14 overall. For assembly, I scooped a good portion of the pork into the tortillas, rolled tightly, and arranged them as neatly as I could. I was worried the skillet would be too hot from the tortilla frying, but it worked out. I really need a second one, though. The sauce was poured over evenly and heaping handfuls of cheese spread on top. I took the skillet out to the grill and let it go for about 25 minutes. Once the cheese was sufficiently melted, I brought it in and topped with some more cilantro. For serving we had a couple each along with a nice little salad. I was really happy with my parents response. They aren't great fans of spicy food, but all the cream and cheese let them enjoy the flavor while avoiding most of the heat. Even better, I now have leftovers of the leftovers! Thanks for reading and happy grilling!
  5. Those are the proportions I like in a shepherd's pie. Sadly my wife prefers lentils... Nicely done!
  6. Those are definitely short ribs, but mighty tasty looking ones. Good job on them. Beef back ribs usually have only the thinnest of layers on top, because that's ribeye steak meat that can be sold for 3x the price.
  7. They are, but I feel like not cutting then open may have kept out some of the duck fat and smoky flavors. They would be a perfect match for pearl onions in a pot roast though. Have you seen his entry?! This is like when you give someone the illusion of choice with one obvious answer and one placeholder. Mary Ann, and Tomato (this one had some BBQ sauce). I think the stuffed trend comes from both wanting to keep it moist, and as a beef analogue to stuffed sausage fatties.
  8. The goal: make an all-in-one meatloaf meal. The key components: ground chuck from the actual butcher shop, a wheel of brie cheese, an onion, duck fat, herbs, and the tiniest potatoes ever. I mean, look at those things. Started off by cooking the potatoes and onion in some duck fat with some rub on the grill at 350. Basic idea was to infuse them with smoke so that the flavor would be more uniform throughout. Let them cool when done. The meat was formed into a shell using the ceramic cast iron pot. The cheese was chilled, sliced, and placed in rind side down (hoping to prevent an oozing mess. This was then layered with half the potatoes and onions, then the other half of the cheese and the remainder of the potatoes. This was all capped with a layer of meat. The grill was still set to 350. Temp was a tricky thing: the center technically didn't need cooking, but some beef juices that did would certainly drip in there. I went for about 55 minutes, with the center probing at 147. Checking the outside showed a way too high 180, so this beef was done done. The pot kept all the juices in, so it was surprisingly more moist than expected. For the final shot, this slice was leftovers. Letting it chill overnight helps to show that the layers did in fact stay intact. It was equally tasty with a side of grilled asparagus as it was with these plantains, and the peach cobbler dessert, sadly not pictured, bumps up every meal. Thanks for reading!
  9. Either. Don't know if that's in my pick'em yet. Gotta figure out something for the A&M / Auburn game myself.
  10. Good looking cook there. Heard about runza many times, but never looked at it closely. Any ideas for Illinois next week?
  11. Fun was indeed had by all. Some of my wife's college friends that she hadn't seen in years were randomly in town, so it was nice to finally meet them. Ribs showed up about halfway through, both S&P and a spicier rub. One of these years I'll actually remember to photograph the sides as well.
  12. So tasty already, but we all know a toss in sauce, butter, and honey makes them transcendent.
  13. It's that time again. We're down a participant this year, so the menu is a bit more limited. Cole slaw and pasta salad are already prepared. Pork belly bites have just gone on the grill. When they're done and holding warm, I'll try my first batch of smoked bacon mac and cheese. Sweet and sour meatballs, ribs, and candied bacon are also on the menu. More pics as things get made/ brought. Also, I need a bigger grill.
  14. Well I figured lots of people do a mango salsa, so with leftover peaches, why not try?
  15. How runny was it when sliced? I make a strawberry rhubarb custard pie, and despite several tweaks that should eliminate moisture, I usually get a puddle in the pie pan. Always tasty, but still looking for any hints to improve.
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