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What did I cook this weekend.....

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We had friends over for dinner last night. Apps were grilled linguica sprinkled with fresh lime; cheese and crackers; copious amounts of wine and homebrew. Dinner was grilled tri-tip, twice baked potatoes, fresh carrots with butter and dill; and sliced tomatoes with mozzarella and fresh basil with a balsamic glaze. Friends brought a banana cream pie for dessert.
Huh I will be doing tri tip this weekend. The other stuff wont be as fancy.
 
Everything served was actually fairly quick and easy to put together. The twice-baked potatoes took the longest, but are actually fairly easy to make. I really like tri-tip for its really beefy flavor. Enjoy yours.
I will wish would have known the cut long ago. Tonight tho ribeye. On pit boss sorta smoked as pellet grills do then open flamed. Tater and salad
 

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First time doing baked ziti on the Traeger.

I roasted the Plum tomato’s for 30 minutes at 450. Peeled the skin. The went about making the sauce. Once made (I used 6 oz smoked mozzarella to aid to the flavor) I smoked it for 35 mins at 180 on super smoke (ironwood 650) then I went to 400*f for 35
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Wife and I have been battling Covid for the last 14 days. She's a couple of days behind me and this is my first symptom free day! Sore throat has been the worst and longest symptom by far. Ready to get back to normal!

Did this last night.
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Also made these a few days ago.
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What’s not to like about baked good? Glad to read that you and your wife are feeling better.
Today I was gifted freshly caught tuna! In appreciation I baked a loaf of sourdough.
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Tuna two ways. Seared and poke.
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OMG, I made cranberry pistachio biscotti this morning and I apparently did not take a single picture! Oh well, I think I posted my earlier double chocolate biscotti the other day. This looked just like that except it was blond and has pistachios and dried cranberries in them :)
 
First attempt at beef and broccoli. Tasted very good, but I need to get my beer burner out for the wok. None of my other burner options are hot enough.
Haven't used my my wok in years. Gas flame is definitely key. Amazing thin sliced chicken breast flash seared gets so tender of course ingredient timing is very important from a somewhat meal to that's better than takeout. Of course where I live not much to compare.
 
First attempt at beef and broccoli. Tasted very good, but I need to get my beer burner out for the wok. None of my other burner options are hot enough.
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That last picture is the deli style roast beast I did a while back. Can’t remember if I posted that or not. It makes awesome sandwiches!
Both look delicious. (But I'm still waiting for the Ooni pizza pics).;)
 
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