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  1. Gary H. NJ

    Trying new Rib glaze

    Hey Max. I'll be right over!
  2. Gary H. NJ

    Black Bear Roast Pics

    I had always heard that bear was greasy, but yours looks great. Nicely done sir!
  3. Gary H. NJ

    Pok Pok Ribs (Monster Style)

    Don't know how I missed this post originally. A home run Jeff on all counts. I happen to love water spinach. I cook it up the Malay way with belacan, garlic, shallots and chili sambal ("Belacan kangkung"). Cheers! Oops. Thought it was an older post. I guess I am current...
  4. Gary H. NJ

    Hoisin-Glazed Pork Chops with Plum Sauce

    Those chops are picture perfect!
  5. Gary H. NJ

    Truckin' Strips

    Great Steaks Jim. And congrats on the 4WD.
  6. Gary H. NJ

    Chile Rellenos

    Nicely done Peter. Chili Rellenos is one of my favorites.
  7. Gary H. NJ

    Ain't no rest for the wicked....

    Taco time. Looks like just the ticket Tony.
  8. Gary H. NJ

    Smoked cheese Pork Chop and a T-Bone

    Nice Bob. Chop and steak look good to me. My yard is still snow and ice-bound, but hope to get out for more grilling soon.
  9. Gary H. NJ

    Burnt Ends, black eyed peas with collards

    thanks everyone for the support and kind words. As always, I know I have friends here that enjoy some good home-cooked food. Jerome: VG-10. I have just a few Japanese knives, but I love them. Luckily, I live close enough to go here.
  10. Gary H. NJ

    Burnt Ends, black eyed peas with collards

    Clint- point and deckle are same thing. Update: seems I was wrong. The burnt ends are from the point. http://www.virtualweberbullet.com/brisketselect.html
  11. Gary H. NJ

    Burnt Ends, black eyed peas with collards

    The constant, steady posting of quality cooks here is so impressive. I haven't smoked in what seems a very long time, so it was great to get out there today. Picked up a nice fat 15+ lb whole Angus brisket yesterday. Separated the flat from the deckle and made burnt ends of the deckle. Deckle...
  12. Gary H. NJ

    Pot Pork Roast...

    You need a bigger plate ;) Good to see you and Em are still turning out great dinners.
  13. Gary H. NJ

    Bought 'Em, Now How Do I Grill 'Em?

    I've use boneless beef shank for stews. It's excellent braised that way. If smoking I would get some spice and smoke on them and braise or foil wrap with liquid to finish (tender).
  14. Gary H. NJ

    Tri-tip homework from Harry Soo class

    Nice one Chris! That class must have been fun.
  15. Gary H. NJ

    Tostado's and Taco's

    A world class cook Bill!
  16. Gary H. NJ

    WW pecan/garlic smoked BSCB cook Crappy cell pics

    Looks delicious as usual Bob. Hope all is well.
  17. Gary H. NJ

    Habanero PSB

    Great job Chris. Everything looks delicious. Love the cupcakes too Mrs. L. Been busy myself but still managing to cook and eat! Just no posts lately. Thanks for the inspiration.
  18. Gary H. NJ

    Enchiladas de Chili Ajo

    Those chicken look as good as it gets. Nice post Peter.
  19. Gary H. NJ

    Tri-Tip by flashlight

    http://www.amazon.com/exec/obidos/ASIN/B0044Y6NU4/tvwb-20
  20. Gary H. NJ

    UPDATE: JBO Bacon Sliced

    That's beautiful Tim.

 

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