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Thread: Weekend Cooking & Drinking Thread: The Dance Continues Edition

  1. #21
    Super Moderator BeastMan's Avatar
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    How is Angel's Envy?

  2. #22
    Senior Member SpeckleDawg's Avatar
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    Cheese fritters, pasta and tiramisu at Amerigo tonight. Followed by Eagle Rare and watching basketball/a very enjoyable bulldog baseball game.

  3. #23
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    Indoor. Slight hijack. My wife threw some baby backs in the crock pot marinated in vinegar, honey, and barbecue sauce. Sprinkle with a touch of salt and garlic powder. Had to use a fork.

  4. #24
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    Pre dinner: Bigfoot and Old Chubb: Dinner: Pork Chops, chicken, andouille sausage, and asparagus on the grill with a baked potato and a cheap (have to do it sometimes) chard. After dinner: Caol Isla and a Mississippi Fire Ant from Southern Prohibition.

  5. #25
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    Quote Originally Posted by BeastMan View Post
    Should be good. It's just oil essentially
    I was underwhelmed. The steak was good but the marinade didn't really do anything. Nothing to write home about.

  6. #26
    Senior Member BeardoMSU's Avatar
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    Quote Originally Posted by BeastMan View Post
    How is Angel's Envy?
    It's really good. I'm partial to the stuff made by Buffalo Trace, but AE is quite good.

  7. #27
    Super Moderator BeastMan's Avatar
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    Quote Originally Posted by I seen it dawg View Post
    I was underwhelmed. The steak was good but the marinade didn't really do anything. Nothing to write home about.
    Hmm. Mayo is basically just oil and egg yolk. Sounds like the thinking is the thickness of the mayo has it stick to the meat longer before the heat of the grill melts it off. In theory it should work. Maybe dry season the steak and then "lock it in" mayo. Was that the method?

    Eta- meant to say lock it in with mayo
    Last edited by BeastMan; 03-26-2017 at 12:06 PM.

  8. #28
    Super Moderator BeastMan's Avatar
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    Quote Originally Posted by SpeckleDawg View Post
    Cheese fritters, pasta and tiramisu at Amerigo tonight. Followed by Eagle Rare and watching basketball/a very enjoyable bulldog baseball game.
    Can't go wrong with Amerigo or anything that owenership group operates

  9. #29
    Senior Member starkvegasdawg's Avatar
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    With my mom at the hospital so I dined on the finest fare Sonic had to offer. Breaded steak sandwich and onion rings.

  10. #30
    Super Moderator BeastMan's Avatar
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    Quote Originally Posted by starkvegasdawg34 View Post
    With my mom at the hospital so I dined on the finest fare Sonic had to offer. Breaded steak sandwich and onion rings.
    Hope mom feels better soon

  11. #31
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    Quote Originally Posted by BeastMan View Post
    Hmm. Mayo is basically just oil and egg yolk. Sounds like the thinking is the thickness of the mayo has it stick to the meat longer before the heat of the grill melts it off. In theory it should work. Maybe dry season the steak and then "lock it in" mayo. Was that the method?
    Yeah I prob will try again that way. I mixed the seasonings in the mayo before. Next time I'll do seasonings directly on meat then a little sriracha mayo. Good thought beast

  12. #32
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    Has anybody ever bought a pork belly, seasoned it, and smoked it before?

    I'm thinking this is going to be my next project

  13. #33
    Senior Member Coldsleeve Jr.'s Avatar
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    Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.


  14. #34
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    Quote Originally Posted by Coldsleeve Jr. View Post
    Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.

    Lol shit my baby back ribs got hour and half left on green egg

  15. #35
    Senior Member BeardoMSU's Avatar
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    Quote Originally Posted by Random Poster View Post
    Has anybody ever bought a pork belly, seasoned it, and smoked it before?

    I'm thinking this is going to be my next project
    Yeah, is pretty easy. You could also cold smoke it, rub it in salt, and hang it in the fridge for a couple weeks....bacon!

  16. #36
    Senior Member Coldsleeve Jr.'s Avatar
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    Quote Originally Posted by I seen it dawg View Post
    Lol shit my baby back ribs got hour and half left on green egg
    lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.

  17. #37
    Senior Member Coldsleeve Jr.'s Avatar
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    Quote Originally Posted by BeardoMSU View Post
    Yeah, is pretty easy. You could also cold smoke it, rub it in salt, and hang it in the fridge for a couple weeks....bacon!
    I see those at Costco all the time and talk myself out of it bc it's just my wife and I. Definitely want to try it sometime.

  18. #38
    Senior Member LC Dawg's Avatar
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    I'm drinking a Lucky Town Hop Fiasco (brewed by Bulldogs) from a Mississippi State pint glass and watching our women go toe-to-toe with Baylor.

  19. #39
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    Quote Originally Posted by Coldsleeve Jr. View Post
    lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.
    I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.

  20. #40
    Super Moderator BeastMan's Avatar
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    Quote Originally Posted by I seen it dawg View Post
    I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.
    I greatly prefer baby backs too. St Louis are a step down & spare a big step down.

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