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Just now, turkey loaf. Salty, still good.


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Going to brown some hamburger and onion, pour in some beef broth, dump in a bunch of vegetables and have hamburger stew. Got some left-over whomp biscuits to go with it. Rhubarb cream pie is in the oven as I type.


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Pork butt burnt ends. I highly recommend trying them if you haven't already.


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Good Lord uncle Johnny!!


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It's right up your alley Jud. One of my fave's I've done so far on this pellet grill. It's and easy deal, especially if I can pull it off.

Cut boneless pork butt into 1' x1' cubes. Trim fat as you wish.
Apply favorite rub/seasoning
Throw on smoker at 225* until internal temp of 185*
Pull, apply BBQ sauce and some brown sugar, stirr 'em around good so all will get coated well.
Put back in smoker, crank up temp if you can, until an internal temp of 207*
Take 'em off and attack! I like 207* because they are just short of falling apart, but have a real nice bark.
Enjoy. I bet you'll love 'em.

Last edited by JGRaider; 05/19/20.

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Awesome stuff Johnny !!


Paul.

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Marinated yard bird legs !

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Paul.

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Chili Verde pork with homemade flour tortillas and a nice cold beer.


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[Linked Image from i.imgur.com]


Paul.

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Ball Park frank, white bun, krout, salad mustard.


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Chicken Picatta with steamed asparagus, my wifes fine potato salad and a couple slices of fresh " Costco country style brread" .

Last edited by LouisB; 05/21/20.

Some spelling errors can be corrected by a vowel movement.
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Pastitsio last night, with lefotvers for tonight:

[Linked Image from i.postimg.cc]

And some egg bread:

[Linked Image from i.postimg.cc]


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by Valsdad
Pastitsio last night, with lefotvers for tonight:

I had to do an internet search to find out what pastitsio was.

The first link I clicked on was a recipe which 869 of 926 users (94%) had given a rating of 5 out of 5 stars.

It is rare to see such agreement on anything on the internet!

I've saved the recipe... looks like some pastitio is in my future! LINK to RECIPE

This is a VERY professional website with LOTS of great-looking Greek recipes, well worth a visit. He even has a YouTube channel for those who prefer watching a video to reading a recipe.

Also, under the clickable link "Useful" there are complete conversion charts to go from metric to American units.

Thanks Valsdad!

John

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Originally Posted by jpb
Originally Posted by Valsdad
Pastitsio last night, with lefotvers for tonight:

I had to do an internet search to find out what pastitsio was.

The first link I clicked on was a recipe which 869 of 926 users (94%) had given a rating of 5 out of 5 stars.

It is rare to see such agreement on anything on the internet!

I've saved the recipe... looks like some pastitio is in my future! LINK to RECIPE

This is a VERY professional website with LOTS of great-looking Greek recipes, well worth a visit. He even has a YouTube channel for those who prefer watching a video to reading a recipe.

Also, under the clickable link "Useful" there are complete conversion charts to go from metric to American units.

Thanks Valsdad!

John


Use ground lamb instead of ground beef. It gives it a much more robust flavor that goes well with the bechamel sauce.

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My wife said the recipe she used recommended a 50/50 mix of lamb and beef. Unfortunately we didn't have any lamb around. I told her "That is why I want to raise a lamb or two next year!"

She'll eat it, I love it.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Thanks, I bookmarked that link for future reference.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Tonight is leftover from yesterday pork chops in a nice onion gravy. Ice cold milk.


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Damn Geno thats a fine looking pastichio.

We have a Greek place locally that makes lamb moussaka as well.


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Geno,
Would you mind posting your wife's pastitsio recipe. That looks killer!


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Originally Posted by NVhntr
Geno,
Would you mind posting your wife's pastitsio recipe. That looks killer!


I'll see which website she pulled it off of. I saw her reading it off her phone.

And it was just as good today. Twice!

One piece left for her lunch tomorrow...................but she may have to fight me for it.

Originally Posted by FatCity67
Damn Geno thats a fine looking pastichio.

We have a Greek place locally that makes lamb moussaka as well.


Dang, you know me and "Middle Eastern" food. I haven't had moussaka in a long long while. I'm jealous.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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