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2 hours ago, ness said:

ness 2.3 birthday celebration. Got a couple ribeyes. Medium rare for us, medium for the boy—which is an improvement from medium-well when he was younger. On the kettle with Montreal seasoning, finished with butter and rosemary. 

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Kathy made this beauty from scratch. Old crust recipe with lard. Granny Smith apple.

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Waiting for half time to cut into it.

Steak, baguette, green beans, corn, baked potato, and apple pie for later.  I'm trying to hate you but instead can only get jealous.  I bet you had a glass of wine or a beer or two to go with.  Hatred is still failing....

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10 hours ago, Terrierman said:

I'm a polenta person too.  My Bolognese has chunkier rather than ground meat. Different strokes and all that.

I do chunky as well, but I was working with bulk Italian sausage.

 

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16 hours ago, rps said:

Back to food. Italian sausge Bolognese style with baked polenta Parmesan sticks.

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Spaghetti sauce with cheesy mush sticks on top.  I am down for that!

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1 hour ago, Terrierman said:

This is the kind of day that I deserve.  Can you tell it's persimmon wood for smoke?

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the grill station.jpg

How did the persimmon wood smoke come out?

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2 minutes ago, MOPanfisher said:

How did the persimmon wood smoke come out?

It's still cooking.  I used some a couple of weeks ago at the home of the guy that gave it to me.  It's really good, another variation of a fruit wood.  Super dense (they used it to make golf club heads back when) and burns a long time.  As much as I like hickory, I find myself using fruit wood more these days.  I just like what I think is a little lighter smoke flavor and can actually pick up a hint of apple, cherry or whatever.  The persimmon used today was about 1" thick branches, soaked for an hour or so before going on the fire.

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1 hour ago, Terrierman said:

 

It's still cooking.  I used some a couple of weeks ago at the home of the guy that gave it to me.  It's really good, another variation of a fruit wood.  Super dense (they used it to make golf club heads back when) and burns a long time.  As much as I like hickory, I find myself using fruit wood more these days.  I just like what I think is a little lighter smoke flavor and can actually pick up a hint of apple, cherry or whatever.  The persimmon used today was about 1" thick branches, soaked for an hour or so before going on the fire.

I have 4 persimmon trees 🌲 n the backyard here in the burbs.  Might try it for smoke.  

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38 minutes ago, snagged in outlet 3 said:

I have 4 persimmon trees 🌲 n the backyard here in the burbs.  Might try it for smoke.  

Trimmings work good.  At least they did today.  Branches are easier, no splitting.  Just a thought.

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