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

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    Reverse Sear Prime Tri Tip
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    • smokenoob
      smokenoob commented
      Editing a comment
      My favorite! Looks good! Lived and surfed in Santa Cruz in 80’s & 90’s, miss it! Great restaurants!

    Modded the below recipe for the MAK. No oven or broiler used... Smoke mode until IT 105, put steaks in the warming box and CI pan on the bottom shelf. When the MAK hit 500, I pulled the CI out, put the steaks on it for 1 minute, flipped then applied the topping. Placed the pan on the top shelf to try and get some conductive heat on the crust. Roughly 6 minutes until perfect med rare. I used a brisket rub on the steaks about an hour before cooking and ommitted the pepper from the parm crust mix.

    Green Beans steam for 8 minutes then rolled around in some butter and brisket rub.

    Parmesan Crusted Steak is a delicious way to make steak. Whether you make it for dinner or a special occasion, the Parmesan crust will be sure to please.


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    This was SOOOOO good.

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    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      jfmorris yeah she has tons of great stuff. This is so easy too, the only thing that was sketchy for me was guessing on my method modification since I wanted to do it 100% on my MAK instead of broiling with the oven... my wife was using the oven so I didn't have a choice.
      Last edited by ItsAllGoneToTheDogs; April 19, 2021, 09:06 AM.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Looks great! I have done several recipes from Hey Grill Hey. All successes!

    • smokenoob
      smokenoob commented
      Editing a comment
      Perfect!

    Beef jerky time! 4 lbs of top round, sliced thin. Took Jerkyholic's "Original Beef Jerky" recipe and modified a little bit.

    This is per pound of beef

    1 1/2 tsp sea salt
    1 1/2 tsp brown sugar
    3/4 tsp ground black pepper
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/4 tsp ground coriander
    1/2 cup distilled water
    1/4 tsp Prague Powder #1
    1/2 tsp liquid smoke (I use Wright's hickory)

    Cure in a gallon ziplock for 24 hours. Then dry using oven set to 170F or dehydrator

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    • klflowers
      klflowers commented
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      Jerkyholic’s rig hand is my go to

    • Dr. Pepper
      Dr. Pepper commented
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      We need to see the finished product. Oh, and we need to taste it as well. Can you mail out about 500 samples?

    Shackmeister Burger for lunch. Smashburger, American cheese, buttered and toasted potato roll, romaine lettuce, "Fake Shack" sauce and Guinness-marinated crispy fried shallots. YUM!
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    • Dewesq55
      Dewesq55 commented
      Editing a comment
      JCBBQ - Yeah. I wish I could take credit but it's a part of a Shake Shack Shackmeister Burger. They are delish!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      YUMMO!!!


      Guinness fer th Winness!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Now this looks good!

    Leftover smoked chuck, sriracha, grilled cheese, on the sourdough.


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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Man, that grilled sandwich looks great, Richard. You are nailing it on a regular basis!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good!!

    • lostclusters
      lostclusters commented
      Editing a comment
      Ooooo, I want that!!

    The bottom rack was from a pig my sister raised and the top is from the store. I smoked them with apple on the Primo XL. Both were rubbed with my green mango rub and mopped with a mixture of apple cider vinegar, water, bbq sauce, and the rub hourly. They got sauced at the end of the cook. No wrap.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks great!

    • Attjack
      Attjack commented
      Editing a comment
      I've been buying these ribs lately that don't pull back from the one like usual. I wonder why that is?

    From Serious Eats/101 Easy Asian Recipes from Peter Meehan
    Linoshead Meatballs with baby Bok Choy. Chineasy cucumber salad (actual recipe title). Not shown, sesame green beans. Cucumber salad was so good. Main dish is bland looking, but very tasty. Meatballs were light as air.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Interesting.. And looks good!

    • JCBBQ
      JCBBQ commented
      Editing a comment
      Boing, splash...I just dove in. Yum

    Funny how these pre packaged food services claim that you'll have restaurant quality food at home in 20 minutes.
    Yet restaurants claim that their food is homemade quality.
    So it seems like home cooking wins everytime.
    On that note I give you......
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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Tots!!!!!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Now that's a fantastic looking burger and golden nuggets...

    • JCBBQ
      JCBBQ commented
      Editing a comment
      THAT’S what I’m talkin bout.

    Forgot to post it, but Sunday night I smoked some salmon on the Big Green Egg. Really delicious, served it with some fried rice with bacon
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      It was my son's 10th birthday yesterday so I asked him what he wanted to do for dinner. We could go out or stay home, his choice. He chose to stay home and have me cook spaghetti for him. He was torn because he loves the broccoli at Old Spaghetti Factory (they put brown butter and mizithra cheese on it). So I went and got broccoli and tried to replicate, but couldn't find the correct cheese, so used an Italian mix of parm, asiago, romano. Garlic bread was fresh garlic and mixed in butter. He gave dinner 2 thumbs up!

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      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Good sub on the cheese. I believe mizithra is a hard grating cheese like Romano or parm.

      • tamidw
        tamidw commented
        Editing a comment
        Thanks all! theroc he does love many of his veggies, so I am blessed! 😁

      • Andrrr
        Andrrr commented
        Editing a comment
        Looks good to me.
        And my son (oldest) turns 10 later this month. Doesn’t seem possible...

      I do salad nights as well, as long as there is smoked beef leftovers to add.

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      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        gboss no I did not, but, will next time. I also was too lazy to give the onions and romaine a good char first.

      • tamidw
        tamidw commented
        Editing a comment
        Salad looks awesome!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I agree with all of the above! Appetizing, and those chunks of caramelized smoked meat! Yum.

      pulled pork nachos for lunch today!
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        Leftover day. Started with a leftover smoked chicken breast and made a quasi tinga sauce with garlic, onion, tomato passata and chipotle in adobo. Shredded the chicken and then reheated in the sauce. Served on corn tortillas with some sliced fresno chiles

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        • Andrrr
          Andrrr commented
          Editing a comment
          Looks mighty tasty. Nice work.

        Tri-Tip, Swiss Chard, and Baked Potato. Reverse seared on BGI. Click image for larger version

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        Last edited by Old Glory; April 20, 2021, 07:45 PM.

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        • Panhead John
          Panhead John commented
          Editing a comment
          👍👍 I also like a little potato with my sour cream.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          And cracked black pepper with my sour cream! Fine looking meal!

        Pork tenderloin stuffed with sliced garlic, goat cheese, and strawberry preserves.

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        • SheilaAnn
          SheilaAnn commented
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          This is not sliced out because why?

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