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

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    Smoked brats on the 22 kettle tonight. And started up the 22 wsm for an overnight.

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      K. I.S.S kinda dinner. Burger, chuck ground and cheddar cheese and bacon. Done in Ninja Foodi. Fries done in toaster oven. Highlight, baked a dark rye loaf today. Slapped that protein on it. Good stuff.
      Just realized I did a really dump thing. Followed a Richard Chrz cook photo.
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      Last edited by RichieB; May 3, 2021, 06:39 PM.

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      • RichieB
        RichieB commented
        Editing a comment
        No matter what @ Richard Chrz your cooks and pictures are outstanding. I always look forward to seeing them.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        RichieB yes,I like to dip the fries into sour cream, if you ever try it, I’d be curious if you like it. I’d sit down though and enjoy one of those with you for sure.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        I like bleu cheese with fries sometimes…. Or In-and-Out sauce. Amiright latenight71 theroc

        Burger looks great! K.I.S.S. for the win!

      Sous-vide meets Big Green Egg. 72 hours in the sous-vide at 131o then 4 hours on the BGE at 225o after a dusting of Big Bad Beef Rub. Turned out great! The texture and colour were amazing - incredibly juicy and tender (but meaty, not falling apart) and bright pink! I wish I had taken a picture of the finished product from the inside. I am new to the Pit - I will know for next time!

      The sous-vide/smoker combination has worked really well for me. I am a novice and this method has resulted in a lot more consistency in my cooks. It takes some advance planning because of the time required but it is harder to go wrong!

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      • Richard Chrz
        Richard Chrz commented
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        Welcome to the Pit, great looking cook.

      • RonB
        RonB commented
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        Welcome to The Pit. Very nicely done.

      • willxfmr
        willxfmr commented
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        SVQ is solid technique, and it looks like you have it down pretty good.

      Double post.
      Last edited by RonB; May 3, 2021, 09:04 PM.

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        Welcome from Western Massachusetts. Nice looking cook.

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          Ground beef, refried bean, and cheese enchiladas with home made enchilada sauce.

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            Pad Ka-Prao over jasmine rice with a fried egg.

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            • Old Glory
              Old Glory commented
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              Had that for lunch yesterday from a little place near me...yours looks better!

            Burger night...
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              A batch of breakfast burritos for the freezer....made with Isernio's chicken sausage... my wife's have smoked goat gouda and without the jalepeno/shishito pepper combo. Mine have Asiago/Velveta cheese mix (yum) and also include the jalepeno/shishito pepper combo. Oh man these are good. Great to take along in the RV for quick breakfast.

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              Last edited by treesmacker; May 3, 2021, 09:16 PM.

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              • Elton's BBQ
                Elton's BBQ commented
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                Looks really good!

              • Old Glory
                Old Glory commented
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                What a great idea!

              From Saturday, BGE up and running at 6am to support a bone in pork butt and some spare ribs later on.

              Appetizers were poblanos with cheese and some bacon wrapped dates stuffed with goat cheese. Made some roasted corn and black bean salad, sweet corn, spare ribs with The BBQ Rub, pulled pork with MMD, topped the sandwiches with homemade Cajun coleslaw, pickled onions, and some pineapple. The bark on the pork turned out a little sketchy (I had some temperature control problems halfway through because I accidentally opened my vent a little too far... oops), but everything else was on point. Yum
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              • jhoskins
                jhoskins commented
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                Panhead John, of course you have, Ernest exists

              • RJW
                RJW commented
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                Looks fantastic! How many did you feed?

              • jhoskins
                jhoskins commented
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                … only fed 4 with some leftovers

              10 pounds of Heritage Berkshire pork belly, cured following Amazing Ribs maple bacon recipe. Smoked for four hours with apple and hickory. I do this often enough to justify the cost of an electric slicer. After a hard nights work slicing and packaging, we deserved some test slices.
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                Homemade bacon from a couple days ago. Meathead has literally changed my life with his basic bacon recipe - I haven't bought bacon from a store in a year. I've made several tweaks to his recipe and now I roll my own regularly.

                In this batch, the liquid portion (1 cup) was about 1/2 maple syrup, 1/4 sriracha and 1/4 hoisin. The last 2 are subtle - a little bit of heat and garlic from the sriracha and just a little bit of a different kind of sweetness from the hoisin. I couldn't resist taking a slice from the front when it was fresh from the smoking stage.
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                  Fired up the KBQ, threw some riblets on there. Click image for larger version

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                  • mnavarre
                    mnavarre commented
                    Editing a comment
                    Couscous salad?

                  • Ernest
                    Ernest commented
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                    mnavarre you nailed it!!

                  Smoked potatoes and burgers with a chunk of pecan. Gave the burgers a good sear after smoking, then moved them back to indirect to let the cheese melt. The cheese was new to me. Monterey Jack with jalapeño, habanero, and ghost chiles. Tasty but not as hot as it sounds. Burgers were topped with bone suckin mustard, avocado, hatch chile, habanero dill pickles, tomato, and onion.
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                  • ofelles
                    ofelles commented
                    Editing a comment
                    only Panhead John would ask about a man's buns!

                  • ilooklikeelvis
                    ilooklikeelvis commented
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                    Yum. How long does it take to smoke the burgers? Need to try this!

                  • Red Man
                    Red Man commented
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                    ilooklikeelvis Time really just depends on cooker temp and burger thickness. I’ve done high heat and low heat indirect. These were fairly thick burgers and I used high indirect heat since I was doing the potatoes too. I put the potatoes on about half an hour before the burgers. The burgers went about 20 minutes indirect, then I seared them.

                  Bacon wrapped porktenderloin.. potatoes and veggies..
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                  Last edited by Elton's BBQ; May 5, 2021, 07:50 AM.

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