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Old 08-20-2015, 15:51   #946
mark46th
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Old 08-20-2015, 16:04   #947
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Red face F**K an open kitchen.....

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Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts?
I'll post some pics later of 2nd degree burns I suffered, worrying about, talking & cooking at the same time...

I should've known better after, not having the top on a my vitamix...
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Old 08-21-2015, 07:49   #948
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I'll post some pics later of 2nd degree burns I suffered, worrying about, talking & cooking at the same time...

I should've known better after, not having the top on a my vitamix...
Most don't make that mistake twice......
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Old 08-22-2015, 08:23   #949
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Red face That was shocking!!!!

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Most don't make that mistake twice......
I'm so afraid of that damn thing, I will NOT switch it on unless, I have a hand on the lid.
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Old 08-22-2015, 10:36   #950
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I'm so afraid of that damn thing, I will NOT switch it on unless, I have a hand on the lid.
LOL, I've watched this happen quite a few times, always amusing. The difficult part is cleaning the ceiling afterwards....
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Old 09-04-2015, 20:10   #951
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Montreal rub. Room temp before they hit the grill. Tossed several soaked cherry wood chunks on the coals and seared both sides of the trip tip for 8-10 minutes per side. Let them rest for 10 minutes.

Pre oven potato picture. Couple tablespoons of fresh rosemary from the yard, minced garlic, salt, pepper and olive oil. Oven at 425 for an hour. Salad on the side and an IPA to wash it down.
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Old 09-04-2015, 20:36   #952
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Montreal rub. Room temp before they hit the grill. Tossed several soaked cherry wood chunks on the coals and seared both sides of the trip tip for 8-10 minutes per side. Let them rest for 10 minutes.

Pre oven potato picture. Couple tablespoons of fresh rosemary from the yard, minced garlic, salt, pepper and olive oil. Oven at 425 for an hour. Salad on the side and an IPA to wash it down.
Trip tip or tri tip? Looks good either way!

Pat
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Old 09-04-2015, 20:47   #953
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Trip tip or tri tip? Looks good either way!

Pat
That bear got the best of me! Thank you Pat
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Old 09-04-2015, 20:58   #954
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That bear got the best of me! Thank you Pat
I love tri-tip! My wife bought 24 lbs, at 3 lbs each, once. They cook fast, are tender, and taste great. I've always wanted to cut one into steaks but was afraid I'd screw them up. Now, with the sous vide oven, I will give it a tri (sic).

Looks like you split it before grilling. Any reason?

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Old 09-04-2015, 21:19   #955
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Meat and 'taters. A carnivore's dream.
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Old 09-04-2015, 21:41   #956
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The trip tips came from Costco that way.

Sous vide sounds fancy; never heard of it.
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Old 09-04-2015, 21:54   #957
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The trip tips came from Costco that way.

Sous vide sounds fancy; never heard of it.
Somebody at Costco needs to be slapped! Or punched.

Sous vide: http://www.professionalsoldiers.com/...ad.php?t=37093

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Old 09-05-2015, 10:38   #958
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Meat and 'taters. A carnivore's dream.
I may be heading to the Nugget Rib Cook-Off in Reno today!

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Somebody at Costco needs to be slapped! Or punched.

Sous vide: http://www.professionalsoldiers.com/...ad.php?t=37093

Pat
A wealth of information Pat! Those steaks look incredible!
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Old 10-02-2015, 00:12   #959
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Venison

First of the season, little early, but nothing like organic fresh Meat. Removing the Filets from under the rib cage, tasty little buggers!
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Old 10-02-2015, 14:18   #960
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Bear steaks... DADT
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