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What food(s) do your friends/family most frequently request that you make for them?

Mine:
Seafood Paella
BBQ Pork Ribs
Guacamole
Creme Brûlée

The funniest part is that I don't eat pork or shellfish.
 

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Mine on the grill/smoker:
Pizza
BBQ ribs
Pulled pork
any kind of dead cow
 

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Mine are:
1. chicken tajine w/ fennel, onion, olives, and preserved lemons
2. beer can chicken
3. beef fillets on a skillet and finished in the oven
4. braised beef short ribs
5. hamburgers

Go to recipes are the tajine, burgers, and chicken because of time. Tajine takes maybe an hour but the prep can be done incredibly quickly though it's better if the chicken sits in the spices over night. Short ribs are the best thing I've ever made repeatedly. They are ridiculously time consuming though since you have to make the day prior then let sit overnight and reduce the next day prior to cooking.
 

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Poulet rôti
Pizza
Any Seafood
Meats that need to be cooked slow
Potatoes
 

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#1 by a mile: Chicken scallopini
Crab cakes
Pizza
Chicken and artichokes on pasta (comfort food fr shr)
Sushi
 

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1.Pizza completely from scratch
2. Risotto
3. Scallops
4. Smoked Brisket/Ribs/anything
5. Seafood
6. Sausage dip
7. I make my own bacon, sausage, etc so I get lots of requests.
8. Whole Roasted Pig
 

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The Family request that I make a Dobos Torte around the holidays. Its a ton of work but a great cake (see picture).

Amongs others:

1. Fresh Trout (I usuall catch it in Alaska and its cooked within 15 mins of being alive)
2. Smoked Lox (salt brined, rinsed, and cold smoked)
3. Gravalox (chemically cured salmon in the fridge)
4. Smoked brisket (1.5 hours per pound usuing a genuine wood smoker)
5. Smoked ribs (6 hours)
 

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lamb shanks tonight ...
 

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The Family request that I make a Dobos Torte around the holidays. Its a ton of work but a great cake (see picture).

Amongs others:

1. Frest Trout (I usuall catch it in Alaska and its cooked within 15 mins of being alive)
2. Smoked Lox (salt brined, rinsed, and cold smoked)
3. Gravalox (chemically cured salmon in the fridge)
4. Smoked brisket (1.5 hours per pound usuing a genuine wood smoker)
5. Smoked ribs (6 hours)
That torte looks amazing!! What is the frosting? Caramel?
 

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Daddymow - any cons to the big green egg? I have been thinking about getting one for the last two or thee weeks. I have heard it's the best.
 

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Daddymow - any cons to the big green egg? I have been thinking about getting one for the last two or thee weeks. I have heard it's the best.
They are the best!! Only con is the price and its a single chamber. For the amateur smoker they are the best, by far! Sorry that's just my opinion!
 

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Smoked jalapeño poppers.
1 pound ground hot sausage
1 pound cream cheese
1 pound bacon
25 peppers
Cut peppers in half and remove seeds
Brown sausage,drain, add cream cheese to pan stir until mixed. Remove from heat
Fill pepper halves with sausage and cheese, wrap in bacon.
Smoke on low-med heat until good and cooked.
 

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"Asado" and "pollo al disco"... The disc where we cook the chicken is made with a disc from a disc harrow agricultural tool. We solder a lip around it (and erasing with solder the central hole on it) and 3 legs which usually are screwed to 3 nuts soldered under it, so you can make it smaller to carry around once the legs are unscrewed. You can make a lid to it using another disc with some kind of handle soldered on top. We use the "disc" a lot when cooking off-road... :thumbs

Cheers,
 

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