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Non-BBQ Food pRon

So you took a Jewish recipe and added Bacon?
 
Funny I just made a bunch of empanadas last night. I'll take pics when I fry 'em up.
 
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I filled them with diced onion, cumin, ground chili, paprika, cyanne? (Kai Anne), garlic, salt, ground beef, rice, and cheese.

If I had tomatoes I would have added them. Still good though
 
Jambalaya. Heavy on the shrimp. I use linguica because I'm from here. I like how its flavor melds with everything else.
 

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Jambalaya. Heavy on the shrimp. I use linguica because I'm from here. I like how its flavor melds with everything else.

A better sausage to use anyway. I'm a bit partial though
 
I'm buying a new fridge for meat stuff tomorrow. Stand up fridge with no freezer. Depending on how I feel I may do some dry aged steaks (buy a rib roast and stick it in for a couple of months). But it means no charcuterie. It's kind of either or.
 
I agree. I'm using mine solely for dry aging beef. I may try 28 day dry aged steak but I think it's only worth it if you do a large cut like a rib roast and cut into rib steaks.

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Texture is soooo good. I need more fat.
 
I baked a whole chicken tonight. I love doing a whole chicken cuz the house smells so good. Salt, pepper, garlic powder, onion powder and thyme. That's my favorite bake right now. $6.85 whole chicken. Baked red potatoes and carrots cooked in the chicken drippings.
 
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