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

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    So... this is how things get out of hand. See, I was planning to have a salad for lunch, but I skipped breakfast and didn't get around to lunch until after 1 pm. So a salad wouldn't do.

    The chickens were cackling, so I thought of eggs. I saw Tuesday's sourdough loaf - too stale for a sandwich but not for an open-face egg sandwich in the skillet. Slice of Rumiano mild cheddar. Alright.

    But I'm pretty hungry - what else? Fire up the Weber Genesis and grill some salmon and shrimp.

    It needs some color. Hmm... The season's last avocado (get ready to start paying retail!) and pico de gallo.

    ​

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    • Panhead John
      Panhead John commented
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      Pics aren’t showing.

    • SheilaAnn
      SheilaAnn commented
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      Great description, hopefully you can get the picture to play nice!

    Quick and dirty flat iron on the flat top

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      Smoked brisket🤤🤤🤤
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        Finally got around to cooking the ribeyes I picked up a couple of weeks ago at the UF Meat Store. Had them with a basil and green onion board sauce, some bread and a green salad. A big thank-you to Mosca for his "Just Keep Flipping" technique. It was a lot of fun. I don't do high temp grilling in my Kamado very often, but I'm now finding that Publix Greenwise lump burns far hotter for me than Cowboy lump. This cook was at about 650-700 on the dome thermometer. Steaks got dry brine and some Big Bad Beef Rub so that the sugar could help with the browning since I cooked on a regular grate instead of flat surface.

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        These ribeyes were so good, I can't wait until I smoke the beautifully marbled chuck roasts I bought there yesterday.

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        • HawkerXP
          HawkerXP commented
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          Chuck roasts are very bad for you. Send them to me and I'll make sure no one will get hurt.

        • FireMan
          FireMan commented
          Editing a comment
          Yer butter is just a little off there on that slice of bread ya know!
          👍👍👍



        Made Kofta again. Really nailing it down.

        On flatbread with garlic yogurt sauce, cucumber, radish, and lettuce.

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        Kofta ingredients:

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        Spices, nuts, garlic, parsley, and onion:

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        Everything mixed up and portioned into 8 (about 1/2lb per kebab):

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        Threaded on skewers:

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        Grilled up:

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        Sandwich assembly:

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        Did the BBR' on Kettle. These were meaty to say the least from Trader Joe's. About 5 hours running at 230 to 250 with SnS.
        ​​​​​​

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        • Old Glory
          Old Glory commented
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          Looks pretty good!

        I did two racks of St. Louis ribs on the PBC today, in a cook that I thought was going to be a disaster. (My fire got away from me and the PBC ran really hot, hot even for it. Cutting my racks in half and hanging them I think saved this cook.)

        I think I have found my goto rub and sauce for ribs: light mustard binder, a light coat of Killer Hogs' Hot Rub followed by a generous coat of Killer Hogs' The BBQ Rub. (What can I say, I'm a Malcom Reed fan, clearly.) Sweet, but not overly so, with just a little heat. Tremendous color.

        I then sauced with (surprise....) Killer Hogs' The BBQ Sauce. Now, I typically prefer Max Good's sauces as an actual sauce, but The BBQ Sauce (which I find very sweet as a sauce) tacked up so wonderfully and went so well with these ribs. So, so good. My wife and I devoured 3/4 of a rack before I thought to take photos. We had been working out in the yard and were hungry.

        The PBC.....it is a rib machine!

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        • Michael_in_TX
          Michael_in_TX commented
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          Update: wife asked for three more ribs two hours later. I did good.

        • HawkerXP
          HawkerXP commented
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          ..., ..., ...!

        I shoulda known better than to trust the weatherman. But everything turned out perfect despite some unscheduled rain.

        Charred then smoked some veggies for salsa. Was going to char the maters too but decided not to over do things.

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        Added cilantro, lime, Mexican oregano, salt, pepper, and a tiny bit of cumin. Also reserved a few slices of tomato and onion to add as chunks after blending everything else.

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        • Michael_in_TX
          Michael_in_TX commented
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          Grill is getting seasoned well!

        Bangers and mash

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        • Troutman
          Troutman commented
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          Proper English breakfasts always incudes a little bangers and gravy !!!

        • Ernest
          Ernest commented
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          And beans on toast

        I haven’t posted a cook on here in a while...because I haven’t cooked in a while. I’ve been remodeling my kitchen and finally finished it. Today was my first time cooking in 6 weeks. We’re getting pretty tired of take out 😂.

        I made skirt steak, board sauce, and mashed potatoes. The board sauce was parsley, shallot, garlic, and a mystery pepper I found at the grocery store. I was thinking about using two peppers but after tasting the one I cut, I decided two would have been way too hot. One was just right. It was similar to a scotch bonnet but a bit different. Meal came out great!
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        Last edited by Red Man; April 24, 2021, 08:08 PM.

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        • Panhead John
          Panhead John commented
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          Looking good! Glad to see you back in action. I’ve been getting a little tired of picking on Clark and HawkerXP Need you back here so I can mess with you again. But, I’d like to see your finished remodel job too. Maybe post it somewhere?
          Last edited by Panhead John; April 24, 2021, 08:17 PM.

        • Red Man
          Red Man commented
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          You won’t be able to pick on me too much Panhead John , I’ve got to get started on the rest of my house next. That won’t be as rough as not having a kitchen though.

        As redemption weekend continues.... pork chops. SVQ. 130F for 2 hours, then hit the grill to finish. Rubbed with Oakridge (y’all were bragging about it so much over the holidays, I picked some up). Roasted Cauliflower with Dates and Pine Nuts.

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        • Troutman
          Troutman commented
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          Good looking chop. Oak Ridge Secret Weapon is the only thing I use for chicken. May try it on pork.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          JCBBQ there is a reason everyone is bragging on it. It’s awesome! It even "sprinkles" well. If y’all get what I mean. It feels good in your fingers!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          fzxdoc I saw your reply to my post last week and followed that advice. Nailed it. And yes, I am my own worst critic. 🤣

        Lettuce cups filled with sweet and spicy pork, carrots, scallions, and sesame seeds.

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        Double wagyu cheese burger. Stir-fried snap and snow peas fresh from the garden.

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        • SheilaAnn
          SheilaAnn commented
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          Yum!

        Click image for larger version  Name:	D4D142CF-C16F-41FE-B9B3-396141507388.jpeg Views:	0 Size:	3.76 MB ID:	1022327Fight Night Feast
        Harissa smoked wings tossed in a honey harissa sauce, a funky kohlrabi salad and some tots. Pilsner.
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        Last edited by JCBBQ; April 25, 2021, 04:52 AM.

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        • Troutman
          Troutman commented
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          Oh boy !!!

        • Dr. Pepper
          Dr. Pepper commented
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          I'll have a plate of that, please.

        Tartine French toast
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