Anyone a Chef?

Farmer Fran

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I am not really a Chef but been practicing cooking for a "few" years. I made this a few weeks ago, my first attempt at Eggs Benedict. I know, I know A PAPER PLATE!!!

I grill, smoke and just generally cook for fun.

Eggbenedict.jpg
 

quietpeen

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looks really good!! I recently got into smoking food. I actually put off getting a smoker for a long time because I knew I would get obsessed with it. i have a Traeger and now and Oklahoma Joe's Highland offset
 

MO VietVet

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I have been told my dry rubbed pork ribs are great, by many people. Looking forward to my upcoming move back to Warrensburg, Mo. and smoking more ribs. My youngest brother competes each year at the big BBQ contest in KC, Mo. at the American Royal Arena parking lot. Is said to be the biggest BBQ contest in the states.
 

Plankton

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I'm not a chef, but I cook a lot. One of the best dishes I've made in recent years was Fettuccini Alfredo w/chicken and broccoli from scratch. Just last weekend I made Chicken Corn Chowder, which I'm trying to decide if I wanna risk eating the last of it today. It's outstanding, but I think it's just a bit past it's time.
 

tinman454

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I can cook a mean pice of cow.
 

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Farmer Fran

Farmer Fran

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Ok here are some of mine over the years. I do not lot more in the kitchen also, I need to dig out those pictures.

Beer Butt Chicken - Combination of wet and dry Hickory. smoked for about 4 hours.
Beer_Butt Chicken (2).JPG

Beer Butt Chicken
Beer_Butt Chicken (3).JPG

Beer Butt Chicken
Beer_Butt Chicken (1).JPG

Blue Crabs
BlueCrabs.jpg

Crawfish
Boil.jpg

Crawfish Pie
Crawfish-Pie.jpg

Frog Legs and Gator
FrogLegs-Gator.jpg


Pulled Pork - 14 hours on my smoker - Hickory wood
PP1.jpg
 

MO VietVet

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My mouth is watering after seeing all of this. I cannot wait to start doing the same when I get back home to Missouri.




TITS AND ASS CHICKEN!!!!!!!
IMG_7701.gif


GETTING READY TO HAVE THIS FOR LUNCH TODAY. I LOVE FLOUR TORTILLA SHELLS FOR MY WRAPS WITH CHICKEN CHUNKS, SALSA, DILL PICKLE SLICE RANCH DRESSING AND BETTY'S OUTRAGEOUS DRY RUB SEASONING.


20211106_174529.jpg
 
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quietpeen

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I wish I would have taken some pictures, but didn’t think of it at the time. I made my own dough(see previous picture of pizza) and it cold fermented in the fridge for about 6 days and Saturday for dinner I made a calzone with it. The calzone consisted of ricotta cheese, Italian sausage, pepperoni, and mozzarella. I swear it was just like ordering from an Italian restaurant.
 

quietpeen

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So this has less to do with being a chef vs. Being crafty. If you like Buffalo wings or just wings known to everybody outside of Buffalo NY, but hate how they are soggy when delivered I have a game changer for you. If you have an air fryer you are set, next time you order wings for delivery get them sauce on the side. The wings will still show up soggy so place them in the air fryer and they will crisp up as well if not better than eating them in the restaurant.
 
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