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Old 08-19-2012, 08:19 PM   #51
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I'll have to think about whether I want to post what I believe is my best dish and what some others think is my best dish
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I'm going to go with one that I love and several people love. I got the idea from a book about beer and took the idea and made it mine. I'll post the recipe after the drunken stupor that is my birthday.
Chocolate ravioli stuffed with bacon and roasted butternut squash sauteed in bacon fat with garlic, onion and pumpkin seed, with a heavy cream sauce
What's the chance this comes up a year after my drunken stupor is over, but also when I'm too tired to look up the recipe...maybe tomorrow
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Old 08-19-2012, 09:05 PM   #52
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Based on what family and friends say mine would be the following done in the pit or grill:

Prime Rib


Low and Slow BBQ Spareribs


Beef Ribs


Low and Slow BBQ Pork Shoulder for Pulled Pork Que.


Smoke/Roasted Chicken


Cuban-Style Pork Roast


Thanks y'all for looking.
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Old 08-19-2012, 10:05 PM   #53
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My eyes are glued to the monitor...I may need a spatula to scrape them off!

Severe meat porn! Thanks for sharing.
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Old 08-19-2012, 10:46 PM   #54
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Savannah, you did it again!

PF, could you please pass the eye spatula when you're done?
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Old 08-19-2012, 10:54 PM   #55
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Savannah, you did it again!

PF, could you please pass the eye spatula when you're done?
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Old 08-19-2012, 10:59 PM   #56
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Thank you!
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Old 08-20-2012, 08:56 AM   #57
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Savanah, could you please post your recipe for cuban pork? That just looks great. I know how to make the other dishes. Oh, by the way, those are great looking pictures.

Seeeeeya; Chief Longwind of the North
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Old 08-20-2012, 09:01 AM   #58
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Two Hours in Sous Vide Octopus

Buonasera, Good Afternoon.


Prepared for 2 hours in plastic seal special bag, sous vide: 65 degrees centigrade. Marvelously tender. Fresh Octopus is a very common product in both Spain and Italy, and Greece too, and can be prepared in various ways.


Margaux Cintrano.
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Old 08-20-2012, 09:04 AM   #59
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Savannah Smoker: Your Prime Rib Looks Divine

Looks heavenly ...

Have great summer,
Margi.
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Old 08-20-2012, 09:11 AM   #60
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Buonasera, Good Afternoon.


For sous vide: 65 degrees centigrade; Europe does not use farenheit measurement.

Margaux Cintrano.
My point is that 65C/149F may not be the desired end temperature, depending on the food being cooked with the sous vide method; steak or lamb will typically be finished at lower temperatures, for example. Your description implies that sous vide food must conclude at 65C/149F and that is incorrect.

Also, your description says the food should be shocked in cold water before serving. That makes sense for octopus, but typically red meats are served warm or hot. So shocking is not necessarily part of the sous vide process. That's why I asked if the method you wrote is specifically for octopus.
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