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Thread: Watcha cookin'?

  1. #5781
    Addict Ddays's Avatar
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    Veggies on the griddle along with thin sliced ribeye and chicken breast.

    t1.jpg

    Can't forget the jalapenos

    t2.jpg

    Couldn't even wait to get inside to eat tonight.


    t3.jpg
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  2. #5782
    Knows a Thing or Two danford.lau's Avatar
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    Quote Originally Posted by Ddays View Post
    Veggies on the griddle along with thin sliced ribeye and chicken breast.

    t1.jpg

    Can't forget the jalapenos

    t2.jpg

    Couldn't even wait to get inside to eat tonight.


    t3.jpg
    Looks awesome . The griddle is something I really miss from my last place with the Viking grill


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  3. #5783
    Addict Ddays's Avatar
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    Quote Originally Posted by danford.lau View Post
    Looks awesome . The griddle is something I really miss from my last place with the Viking grill


    Sent from my iPhone using WAYALIFE mobile app
    Thanks! Yep, I love this griddle. I use it instead of my grill now. In fact I haven't used my grill since I got this thing.
    https://wayalife.com/showthread.php/...build-of-Gruff

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  4. #5784
    Fresh Catch Billybob1178's Avatar
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    Quote Originally Posted by longarmwj View Post
    Attachment 333718
    Grilled onions came out killer


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    I've never had grilled onions like that. They look good. Do you just wrap them and that's it.

  5. #5785
    Old Timer longarmwj's Avatar
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    Quote Originally Posted by Billybob1178 View Post
    I've never had grilled onions like that. They look good. Do you just wrap them and that's it.
    Cut the top and bottom of the onion and 8th it, but don’t cut all the way through. Butter, Worcestershire, salt, pepper, garlic, and a tiny bit of fresh lemon juice in the middle, double wrap tight in foil and on the grill for about 45 minutes moving it around occasionally


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  6. #5786
    Fresh Catch Billybob1178's Avatar
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    Quote Originally Posted by longarmwj View Post
    Cut the top and bottom of the onion and 8th it, but don’t cut all the way through. Butter, Worcestershire, salt, pepper, garlic, and a tiny bit of fresh lemon juice in the middle, double wrap tight in foil and on the grill for about 45 minutes moving it around occasionally


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    Holy crap that sounds delicious. Definitely going to try it soon. Thanks.

  7. #5787
    Addict Ddays's Avatar
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    Anyone else ever use this umami salt? Both add fantastic flavor. The Red Boat brand is the strongest of the two I use - it's made by storing salt in the barrels they ferment their fish sauce in. It's pretty potent. I have it triple bagged because it'll stink up the cupboard if you don't. The Shiitake isn't as strong aromatically, but the depth of flavor is amazing. It's great on everything.

    salt.jpg
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  8. #5788
    Knows a Thing or Two danford.lau's Avatar
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    IMG_3313.jpg

    These 2 for dinner tonight


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  9. #5789
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    Arctic Char & Chanterelle Mushrooms tonight

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    Gruff 2014 JKU Moneypit
    Badger 2019 JLUR waiting for scraps

  10. #5790
    Resident Smartass OverlanderJK's Avatar
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    Didn’t cook it but eating it and made it.

    IMG_8469.jpg


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