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Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

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    Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

    It's SPRING! Yay! Time for a new SUWYC!

    #2
    Boom! First cook of spring! I ceremoniously took the covers off the grills and let ‘er rip! Happy spring to everyone!

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    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      That looks like an incredibly fun way to cook!

    • crazytown3
      crazytown3 commented
      Editing a comment
      Viking baptism for the Equinox.

    • GibletMonkey
      GibletMonkey commented
      Editing a comment
      Noice! I really dig it.

    #3
    Made this pastrami overnight Thur night, but made this pastrami panini this morning for an early lunch before hitting the sack for work.

    Toasted rye, buttered. Obscene amount of pastrami. Melted havarti cheese. Spicy brown mustard, sliced dill pickle. Pile it together and then hit the panini press until it looks right. It squishes down in the press of course, but this is one fine (and dense) sandwich!

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!

    • richinlbrg
      richinlbrg commented
      Editing a comment
      Havarti! What a great idea!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Pastrami sammies with homemade pastrami were made for the panini press. You're right: dense and delicious.

    #4
    Huskee and I are on the same wavelength right now. I corned a brisket, thought I was going to do corned beef and cabbage for St. Patrick’s .... but then my wife and daughter suggested pastrami instead. So I desalinated that guy and put on a pastrami rub and here I am on Saturday, the first day of spring, smoking the pastrami :-)

    It’s almost 5 lbs, good sized brisket flat
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    Spices for the rub
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    Just put the rub on Friday morning
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    This is 24 hours later on Saturday morning. Interesting how much darker it is over that period.
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    And on the WSM ..... today is rainy and cold, about 45F .... running the WSM about 250F, smoke is from applewood chunks
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    Edit: Added pictures from the final outcome. Good pastrami. Served with cheesy potato casserole and green salad.

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    Last edited by ecowper; March 21, 2021, 09:48 AM.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      This thing is way deep in the stall now. Brisket actually peaked at 163 and is now only 160F. But it looks and smells great!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!
      Hmmm.. makes me wanna do a porkstrami..

    #5
    This is leftovers from St. Paddy's day. Go check out my leftovers thread and post your own before and after!

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    https://pitmaster.amazingribs.com/fo...fore-and-after

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks so dang good..

    #6
    MeatFairy’s Smoked Barbacoa (Beef Cheeks / Cachete de Res):

    - 2 - 4 lbs trimmed beef cheeks (check your local carniceria)
    1. - Dry brine overnight
    2. - Rub with a handful of ground pepper and ground comino
    3. - Smoke about 3-4 hours over blend of oak/mesquite
    4. Let cool
    - Place in Crockpot / Low setting (8 hours min) before you go to bed with:
    1. Handful ground comino
    2. Handful kosher salt
    3. Cover with beef broth
    - Remove with slotted spoon and shred

    - Serve with fresh warm flour tortillas, fresh chopped cilantro leaves (cut or rip off the stems), chopped white onion, kosher salt, lime wedges, and ICE COLD Big Red.

    - Enjoy
    Attached Files
    Last edited by MeatFairy; March 20, 2021, 02:16 PM. Reason: Post-smoke photo added

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Okay, I’ll be right over

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ahh.. man that looks good

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I’ve done cheekys in the instant pot before. Love the cheekys! So tender. Yours looks great!

    #7
    A little surf and turf tonight.
    Attached Files

    Comment


    #8
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ID:	1006371 Beautiful day here. Did a quick grill up of some pork steaks on the kettle. Picked them up at a local butcher pre marinated in some sort of Korean stuff. Can’t pronounce it but it was a miso something or other. Topped with a little Korean bbq sauce I had. Very yummy. Sprouts on the side were just some microwave junk to fill the plate.

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yes.. Looks good

    #9
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ID:	1006375 While at the butcher to get the pork steaks shown above, I saw this enormous grass fed porterhouse steak. 3.2 pounds and 3”+ thick at the bone. I hit it with salt just after taking these pics. Dinner tomorrow is going to be great!

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Wow, that ain’t no steak, that’s a friggin roast! Can’t wait to see your pics.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice hunk 'o meat!

    #10
    Pork streaks from the picnic. It was my first time don't them and they didn't come out great. For one thing, the sauce​​​​​ got overly charred on one of them. Also, they were a bit dry in places. I tried smoking them low and slow. I think it would have been better to grill them hot and fast, or to wrap them like Malcom Reed does. Anyway, I smoked them on my just completed "mini WSM" mod on my Smokey Joe. The cooker worked great. I used my FireBoard controlled fan to maintain temperature and it worked great.

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    • willxfmr
      willxfmr commented
      Editing a comment
      Love the modded up Smokey Joe!

    #11

    Lamb and Beef Kofta, garlic yogurt sauce, pickled radish, on pita. Grilled asparagus. Chopped salad w/ cukes, feta, tomato, pepper, radish, parsley, red onion, lemon, evoo, sumac, S&P:
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    Coarsely ground the "trim" of the boneless leg of lamb I separated last weekend. Added a pound of chopped beef and ground again at medium to get this:

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    Kofta MeP:

    Ground meat, toasted nuts, spices, grated onion, chopped parsley and garlic, hamburger bun onion liquid panade:

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    On skewers:

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    Done:

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    Asparagus:
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    Last edited by gboss; March 20, 2021, 08:29 PM. Reason: Edit: Feta in the salad.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      That looks wonderful.

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Now that looks really interesting!

    #12
    I love kofta. Nice job.

    Comment


      #13
      Udon with pork and cabbage.

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        #14
        Prime tri-tip over red oak live fire on the Buckaroo.

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        Comment


        • painter
          painter commented
          Editing a comment
          Perfect!

        • holehogg
          holehogg commented
          Editing a comment
          Lovely

        • TripleB
          TripleB commented
          Editing a comment
          Yum.

        #15
        Did a 16 hour brisket session yesterday. Was happy with the results and learn a lot each time.
        Attached Files

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          Very nice!

        • Troutman
          Troutman commented
          Editing a comment
          Nice pics, great result !!

        • willxfmr
          willxfmr commented
          Editing a comment
          WOW!

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