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

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    I keep forgetting to post these. The kabobs were done on my webber 22 last night. I did the chicken breasts on there too a couple nights ago. The pork loin I tried to do a bacon weave and smoked it on my RecTeq last weekend. The meatloaf was also done on my RecTeq.
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    • FireMan
      FireMan commented
      Editing a comment
      Golly Bob! Yer a regular Ol’ cookin mochine!

    Smoked a couple chuckies yesterday.
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    • FireMan
      FireMan commented
      Editing a comment
      That 2nd pic is a stunner!

    Smoked Chorizo Hatch Queso on the kamado.

    Recipe from my friend's grass-fed beef website and using her chorizo: https://wildearthtexas.com/blogs/app...-queso-skillet

    My tweaks: Two Big Jims and one red Hatch chili, one jalapeno, chipotle Rotels, 5 oz. cream cheese for the simple reason that I didn't want to put the extra 2 oz. back into the fridge, equal amounts of milk and cream plus 4 oz. Yuengling beer. I also liked her idea of using chicken broth but wanted to use beer so I put in a teaspoon of Better Than Bouillon chicken base.

    Rough mix in the 8" Field skillet

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    Done! This will now be my go-to smoked queso recipe, best one I've tried yet.

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    Last edited by 58limited; April 25, 2021, 11:47 AM.

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      today i stuffed some avacados with cheddar cheese/wrap that in hamburger meat seasoned with memphis dust /wrap again in bacon with a apple rub i make/and on last 4 minutes coat in Big Bob Gibson BB Q sauce i did flip them over and coat both sides on the pit
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      • theroc
        theroc commented
        Editing a comment
        Wow. Interesting variation on a scotch egg!

      Smoked chuck short ribs, quinoa pilaf, sugar snap peas:

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      It really makes me laugh when the one bone exits on one side:

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      Right before pulling (took it to 197F, it was probe-tender then):

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      Resting:

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      Results:

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      My reward for not drunkenly eating all the leftovers while cleaning up was being able to make a killer Sunday brunch omelette:

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      Omelette Mise en Place:

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      • Panhead John
        Panhead John commented
        Editing a comment
        Nice job! Beautiful crust on that thing.

      Today was bacon day. My wife, thinking I needed more pork belly for belly burnt ends, bought me 4.5 lbs of already cut into 1” thicknesses of pork belly. I decided there’s no reason I can’t cure it and smoke it that way. Adjusted the cure a bit, then added fresh lavender from the garden to try something new. And then took two slabs and peppered them up nicely, so we will have maple-whiskey bacon and maple-whiskey-pepper bacon in the freezer.

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      • SheilaAnn
        SheilaAnn commented
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        Looking forward to the review with the lavender!

      • ecowper
        ecowper commented
        Editing a comment
        SheilaAnn I’m looking forward to trying it out.

      Uh oh.

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      • Jim White
        Jim White commented
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        klflowers and @Panhead John

        It's Anelli Siciliani and kale (with pork).

      • klflowers
        klflowers commented
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        Uh Oh's on steroids!!!!

      • Jim White
        Jim White commented
        Editing a comment
        There's also some squash in there and I almost overdid it on the Flatiron Four Pepper Blend, but grating cheese into the sauce and adding a little milk helped calm it down.

      Wagyu skirt steak from A-N marinated in a churrasco marinade, oyster steak from Wild Earth Texas marinated in the same, and a teres major also from Wild Earth Texas with SPGO for seasoning. All cooked on a ripping hot PK-O grill. All were dry brined overnight. I have never had oyster steak or teres major before, both are a pleasant surprise. The teres major is as tender as a filet, the oyster steak was tender too and both had a good flavor. The only problem was to fire was so hot that they were a little rare in the middle. I had already shut all of the vents on the PK but I put them back on for a few minutes however I did not open any vents. That was a mistake: they got a little bad smoke but not bad enough to ruin them. The skirt is great and will be used for tacos later.

      Skirt steak on the LittleMore grid - had to use a raised grid since the fire was so hot

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      All done

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      Yum! They are on the medium side of medium rare - doesn't show up well in the picture.

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        Wasn't really hungry, but the wife bought steaks and Amazon delivered my chimney.

        Decided to test a reverse sear on the PKGO.

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        Yep, def need one of these for this little guy and my skills anyway.

        Click image for larger version  Name:	0425211750.jpg Views:	0 Size:	5.15 MB ID:	1022641 Steaks on until 120 IT, swapped spots once but IT came up QUICK. Maybe only 20 min.

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        Pulled the steaks off at 120, opened everything up for 5 min and then flipped every 30 sec u til 130 IT.

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        Just ate steak tonight, I'm drinking so no room for fillers Steak was good, and the smoke was there considering the short time before searing. I prefer a reverse sear on my MAK to be honest, once I pair the MAK with a gasser it will be faster and better than this cook.

        Having said that... this little PKGO is one capable cooker. Almost as good as at home? How can you beat that!
        Last edited by ItsAllGoneToTheDogs; April 25, 2021, 04:45 PM.

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        • Panhead John
          Panhead John commented
          Editing a comment
          "Just ate steak tonight, I'm drinking so no room for fillers."
          Vegetables are highly overrated anyway. 👍

        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
          Editing a comment
          Panhead John to be fair, the steak soaked up some of what I've been working on... but I won't call it over rated this time, maybe next time...

        Smoked brisket mini lasagna
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          Finally after about 3 weeks I'm feeling good enough to do some cooking. Something real simple Hatch Chili Cheese Burger with pepper jack on a Ciabatta roll. With TatorTots.
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          • Jim White
            Jim White commented
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            So glad to hear you're feeling better! The burger and tots look wonderful.

          Took a shot at McRib sandwich with leftover ribs. M.H's recipe guided me. Me not being a pickel person, I did Cowboy Candy. Did raw onions as I like the crunch as well as the taste. I only had onion roll. Not my preference. It is What it is. Overall very good. Will adjust on bread next time.

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            Pizza Rustica (Italian Easter Pie) Chef John's recipe

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            • JCBBQ
              JCBBQ commented
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              Chef John’s recipes are usually excellent. This looks amazing

            I give you pecan-smoked whole chicken wings on a Weber Kettle with a Vortex. Quite good! I was shooting for 190ish but they went north of 200....I was expecting them to cook in 45 minutes; they were done in 30.

            As with all things Vortex, perfect bite-through skins. And the bones just popped right out and the meat was super juicy.

            I used Killer Hogs' The BBQ Rub, and while great on pork, seems to be missing something with chicken. Need to try something more intended for chicken next time.

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              Osso bucco (Ran some smoke on it, first) , 6 hour red sauce, sauced pasta and mushrooms. And a slice of the loaf I made for mama.


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              Last edited by Richard Chrz; April 26, 2021, 09:25 AM.

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