Soooooo Whatcha Eating?

Discussion in 'General Chat' started by Metalman, Mar 20, 2010.

  1. Metalman

    Metalman Well-Known Member
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    #541 Metalman, Nov 21, 2013
    Last edited: Nov 21, 2013
    New place within walking distance from the shop...

    They opened a new sandwich shop here in the Short North... A eatery down from Cleveland the "Melt" that specializes in gourmet grilled cheese sandwiches....

    I'm having the War Pig.... Yummy

    [​IMG]
     
  2. Dave.0

    Dave.0 Helix & RMW Powered
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    Yummm that looks good. The Fries look like NJ boardwalk fries. :Thumbsup:
     
  3. Apok

    Apok New Member

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    Sadly, finance. The most boring job in the world.
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    I had me some Chipotle. It was pretty tasty, but now I need a nap.
     
  4. BlwnAway

    BlwnAway Well-Known Member

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    New ThanksGiving desert:

    1 Oversized Grahm Cracker Pie Crust
    1 No-Bake Cheesecake Mix
    1 Jello Pumpkin Spice Instant Pudding
    Cool Whip

    Pour your Cheesecake mix into pie crust & refrigerate until set, mix Pudding for "pie" directions, add over Cheesecake mix, let set, add Whip Topping.....Enjoy.
     
  5. old81

    old81 Club Coordinator
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    That new 'Melt' looks good, I hope it is a long walk so you can walk it off if you visit it a few times each week. :)

    Enjoy...

    Don
     
  6. Dave.0

    Dave.0 Helix & RMW Powered
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    Tonight I am acting as "Quality Control" for my wife. She is making 36 dozen of sugar spritz Christmas cookies.
    :p:ihih:
     
  7. Nathan

    Nathan Founder

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    You have my mailing address?
     
  8. Steve

    Steve Administrator
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    Should have posted this when I cooked it. No, not Thu, it was Sat...long story, never mind.

    Anyway, grilled, spatchcock turkey. It looks a little different than a traditional turkey but the benefits far outweigh the somewhat non-traditional appearance. Spatchcocking is basically butterflying by cutting out the backbone and spreading it out. I brined it first and grilled it, though it should work just as well in an oven.

    The great things about spatchcocking: 1) My 13 pound bird was fully cooked in less than an hour and a half, 2) Since the dark meat gets more direct exposure to heat than the breast, you can fully cook the dark meat without drying out the much leaner white meat. While the bird is cooking, chop up the backbone and throw it in with the chopped up neck and giblets and make the best gravy ever. Same process apparently works very well for chicken.

    Tastes as good as it looks and the breast meat is tender and juicy.

    [​IMG]
     
  9. Nathan

    Nathan Founder

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    I do that to chickens usually when I grill. They come out great.
     
  10. Justa Jim

    Justa Jim Well-Known Member
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    If is ever see Gnat headed up my driveway, I'll be sure to grab my shotgun before you reach the top Nathan. :lol: :lol:
     
  11. Metalman

    Metalman Well-Known Member
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    Took my wife to Tommy's this morning..... She had the Country Fried Steak....

    ImageUploadedByTapatalk1387721998.730631.jpg

    I had the Pot Roast Hash..... Mine was the yummiest...

    ImageUploadedByTapatalk1387722081.830486.jpg

    She went shopping.... I went down to the MINI cave....:D
     
  12. old81

    old81 Club Coordinator
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    I do believe you had a double win with your breakfast and plan MM. :)

    Merry Christmas!

    Don
     
  13. Metalman

    Metalman Well-Known Member
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    Obvious huh?....:D

    I totally agree.... Crowds give me the "heebie-jeebies"
     
  14. cct1

    cct1 Well-Known Member
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    #554 cct1, Dec 26, 2013
    Last edited: Dec 26, 2013
    It's like 8 degrees this week, so the lump charcoal grill has been active over the holidays:

    [​IMG]
    Get the grill to 500 degrees or hotter, and it's a nice wood smoked pizza with crisp crust on the bottom, but chewy in the middle. I wish the kids would settle on one topping; everyone wants something different, and it makes it harder to cook the top evenly.
     
  15. cct1

    cct1 Well-Known Member
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    And today….What could it be? Food temp on left, Grill temp on Right….

    [​IMG]

    Is it done yet?

    Nope…..
     
  16. cct1

    cct1 Well-Known Member
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    #556 cct1, Dec 27, 2013
    Last edited: Dec 27, 2013
    [​IMG]

    Last nights dinner--came out great! Point on the left, flat on the right--I know it's kind of cheating, but if you separate the two before the cook, put the point on a few hours before the flat, then the burnt ends are done at the same time as the flat. 14 hour cook. Never mind the wires, Dr.'s orders....

    9.2 pound brisket. Cubed the point, and it was literally gone before we got to the table, thanks to me, my father and law and brother and law. Have just enough of the flat left for a lunch tomorrow.
     
  17. papa-j

    papa-j Active Member
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    That brisket sounds absolutely delectable! Wow.

    Winter ale, olives, cheese and a good cracker. Yum!

    The cheeses are Beemster and Dubliner. The crackers are Carr’s Salt and Cracked Pepper Flatbreads. The ale is a trusty Summit Winter. The olives are Divina – Greek mix.
     

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  18. DryMartini

    DryMartini New Member

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    Just punched down the dough for another rise for tonight's pizza and movie night. (Low budget 50's & 60's Sci. Fi. are the preferred genre, extra points if there are atomically enhanced insects involved.)
     
  19. sethat46

    sethat46 Well-Known Member

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    Whiskey maple poached pears! Sorry this is all that's left. [​IMG]
     
  20. MiniCamaro

    MiniCamaro Member

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    Had a colby and mortadella sandwich and some wheat thins for lunch. Wish I had a BBQ. Would love to do a pizza.
     

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