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Old 04-08-2019, 10:16 PM   #11
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Crawfish & shrimp gumbo for lunch.....

Joey....I would so love that crusty bread for sopping up those yummy juices. What a lovely looking meal!
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Old 04-08-2019, 11:09 PM   #12
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I'v got a rack of BB ribs on the Weber Kettle with some Apple wood chunks for smoke.

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The ribs came out great! I just used salt, pepper and granulated garlic for the "rub." I smoked them for two hours, and wrapped them in foil with some apple juice for almost two hours. The smoker temperature ran between 250F and 300F the whole time.

I got these BBs on sale at Kroger, and they looked really meaty, and they were really meaty. Ribs on sale are often somewhat lacking on the meat to bone ratio. I could only eat four of them, with a little tater salad on the side.

CD
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Old 04-08-2019, 11:26 PM   #13
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It's been a drizmal day here, so a one-pot meal seems appropriate. I made corned beef and cabbage. HHopefully we'll have enough leftovers so I can try a new recipe.
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That plate looks it just needs some mustard sauce, it's so simple to make and goes well with the meat.have you ever made it with the beef?

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Old 04-08-2019, 11:29 PM   #14
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My wife never ever cooks. But tonight she insists I stay out of the kitchen, she's cooking tea. Hmmm, wonder why?? I'll report back.

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Old 04-09-2019, 01:30 AM   #15
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We had breakfast for supper. Country omelette, breakfast sausages, and whole grain and sunflower seed bread. We hadn't tried that brand of breakfast sausage before and they were tasty.
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Old 04-09-2019, 12:30 PM   #16
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That plate looks it just needs some mustard sauce, it's so simple to make and goes well with the meat.have you ever made it with the beef?

Russ
I make a mustard-horseradish-mayo spread that we like on ham, roast beef...pretty much any meat sandwich. But when I make a pot of simmered corned beef and cabbage, it's all about the pot juices. It's hard to tell, but there is a big puddle of that stuff all under the food on the plate. Once I finish with the meat and veggies, however, my favorite part of corned beef and cabbage happens: load a bunch of that juice over slices of rye bread. To me, that is gourmet eating!
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Old 04-09-2019, 05:18 PM   #17
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I made a new dish Sunday night - sautéed rainbow chard in a baking dish with a lemony tomato sauce on top, with shrimp nestled into the sauce and feta on top. I reheated the leftovers Monday and served them with salad and homemade burger buns made into garlic bread.
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