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  #451  
Old 04-30-2021, 09:10 PM
Torstenlaw Torstenlaw is offline
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Made some ribs. Took about 4 hours.

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Did it on the Big Green Egg.
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  #452  
Old 08-25-2021, 07:21 PM
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tex tex is offline
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5 Ingredient Chicken Feta Pasta

Easy Weeknight Dinner Serves 4-6

Ingredients


2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless skinless breasts, split in half
1 teaspoon kosher salt divided
1/4 teaspoon freshly ground black pepper
2 cans diced tomatoes with basil, garlic, and oregano (14.5-ounce cans)
2 cups water
1 pound whole wheat fettuccini pasta or substitute another long, straight pasta such as spaghetti
4 ounces reduced-fat feta cheese divided
Finely chopped fresh basil optional

Instructions

In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves.
Sprinkle with 1/2 teaspoon salt and the black pepper.
Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form.
Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.

Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.
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  #453  
Old 08-26-2021, 11:23 AM
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CantRepeat CantRepeat is offline
 
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Quote:
Originally Posted by Tristarboarder View Post
# pellet grills suck

# Big Green Egg/kamato Joe/Primo

Pellet grills are for lazy cooks with no bbq skills

Learn....
Whatever, be more of douche bag next time please.

They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.
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  #454  
Old 08-26-2021, 01:55 PM
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mustangtexas mustangtexas is offline
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Quote:
Originally Posted by CantRepeat View Post
Whatever, be more of douche bag next time please.

They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.
I was going to respond but was to lazy. Thanks for doing it for me.
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  #455  
Old 08-26-2021, 02:22 PM
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Tristarboarder Tristarboarder is offline
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^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol
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  #456  
Old 08-26-2021, 02:46 PM
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CantRepeat CantRepeat is offline
 
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Quote:
Originally Posted by Tristarboarder View Post
^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol
I was busy, mostly.
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  #457  
Old 09-20-2021, 08:33 AM
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tex tex is offline
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Pan-Roasted Salmon with Tomato Vinaigrette

Simple but really good!!!!

Ingredients
Ingredient Checklist
1 pint grape tomatoes (halved)
1 medium shallot (thinly sliced)
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil

Directions
Step 1
Preheat the oven to 425. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

Step 2
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

Step 3
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #458  
Old 09-20-2021, 11:09 PM
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Mark rsa2au Mark rsa2au is offline
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Location: Australia
Posts: 448
That looks good!! I am going to try that, Cheers.
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