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

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    I needed an easy button last night but still wanted to make my wife a nice meal. Skinny Ribeyes over some good flame, and also on the grill was loaded up with a pan of portobello mushrooms butter, olive oil, garlic, and wine.

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    Last edited by Richard Chrz; May 5, 2021, 08:14 AM.

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      It’s not official until it’s on this thread, I suppose. Tri Tip on the Weber Smokey Joe, not the Wall Street Journal, and that little guy worked hard for this one. Seasoned with Malcom’s AP. My only regret is not having the stuff on hand to make a board sauce.
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      • Panhead John
        Panhead John commented
        Editing a comment
        You sure are a lot of trouble Andrrr First I had to read your earlier post elsewhere about your Tri tip, and no pics showed, I had to type that in to tell you about no pics showing. Then when the pics showed up later, I drooled all over myself, had to clean my screen off and then hit the like button. NOW you’re posting it again over here! So I’ve gotta hit the like button again! Whew, I’m just gonna go take a nap.
        Last edited by Panhead John; May 6, 2021, 07:23 PM.

      • Andrrr
        Andrrr commented
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        Panhead John Posting over there was just a practice run for the real deal over here. Glad you hung in there while I worked out the bugs 👍

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      • SheilaAnn
        SheilaAnn commented
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        If I’ve said it once, I’ve said it 1000 times……. Show off.

        Seriously, knockin’ it outta the park!

      • ilooklikeelvis
        ilooklikeelvis commented
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        OMG.

      • Troutman
        Troutman commented
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        Nice photo E.

      First cook on my GMG pellet grill. I made Prime Rib smoked with oak.
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      • theroc
        theroc commented
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        Oh man. That's gonna be tasty.

      Wagyu Steaks, roasted golden beets, and baked potato.

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      • Panhead John
        Panhead John commented
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        Wow! 👍

      • Troutman
        Troutman commented
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        Keep the beets, give me that meat !!!

      Did a first, something simple. In oven as the rain continues. Not complaining, we need it.
      Shrimp Scampi and a chunk of Baguette I baked yesterday. Delicious if I don't say.

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      • Andrrr
        Andrrr commented
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        Looks good! But now for the burning question, what was pumping through the JBL when you were cooking?

      • RichieB
        RichieB commented
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        70s R&B

      • Troutman
        Troutman commented
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        Gorgeous !! I like this a lot !!!

      Beef back ribs are underrated...
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        Pulled chuckie tacos. Crisped up in a skillet. Topped with cilantro, onion, avocado, and green chile.
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        • Dr. Pepper
          Dr. Pepper commented
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          I agree, those look great! To what internal temp did you smoke your chuck?

        • Red Man
          Red Man commented
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          Dr. Pepper I believe I took this one to 205.

        • Troutman
          Troutman commented
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          Nice !!!! Salsa verde, I see you !!!!

        I took some thick chops from my sister's farm and started them on the Primo. Then I moved them to the Blaze's sear burner and grilled the asparagus on the other side. The sweet and creamy full-fat cottage cheese with blueberries complimented the lean savory pork and asparagus.

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        • Dr. Pepper
          Dr. Pepper commented
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          Simple real food. Beautiful.

        • Troutman
          Troutman commented
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          Lovely plating, man you really nailed this one !!!

        • Troutman
          Troutman commented
          Editing a comment
          BTW I'm stealing that fruit and cottage cheese idea !!!

        This meal is straddling the fence of this thread and the SUWYC Spoof. First pic is my bratwurst (y’all have seen this before, brats in the CI). Second pic is my BF picking up the ball and running with my joke.

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        Notice the monogrammed plates.

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        BF showed me up with some plating skillz.

        for the record, Plochman’s mustard. Mr. Bones
        Last edited by SheilaAnn; May 5, 2021, 11:14 PM.

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        • Panhead John
          Panhead John commented
          Editing a comment
          When I saw the initials on the sausage from the BF, my kinda guy by the way, I had to change my Depends, I was already on the floor from the first pic....so that made it a little easier. 😂
          Last edited by Panhead John; May 7, 2021, 06:56 AM.

        • tamidw
          tamidw commented
          Editing a comment
          That’s awesome! 🤣

        • Jim White
          Jim White commented
          Editing a comment
          I could be wrong, but I think your boyfriend just called PJ a brat.

        Cino de Mayo aka another excuse to eat tacos and drink margaritas

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        • Troutman
          Troutman commented
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          Yup and yup again. Hope you had a good one over there in Chilitown

        • JCBBQ
          JCBBQ commented
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          Troutman We did, thanks! Made refried beans for the first time. EZ and incredibly delicious

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Gorgeous Food, Brother!!!

          Know jus what ya mean: I definite spends me a whole lotta time lookin fer excuses, an tryin to rationalize overindulgin on me some tacos, an margaritas!!!!!

          ((Or, (Unapalogetically), NOT!!!!
          Last edited by Mr. Bones; May 6, 2021, 07:19 PM. Reason: @#$ bbcode

        Grilled skirt steak. Dry-brined and marinated carne asada-style. Grilled hot and fast on the gasser. Sliced thin. Served with a "spring saute" of goodies from the garden.

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        • Troutman
          Troutman commented
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          Beautiful hunk of flank nicely cooked. Is that some bok choi I see there? My favorite !!

        • theroc
          theroc commented
          Editing a comment
          Thanks Troutman. The saute does include bok choi, along with leeks, green onions, black kale, artichoke hearts, sugar snap and snow peas, garlic, mint, cilantro, and lemon juice.

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ID:	1028110 Made taco lengua (beef tongue) for Cinco de mayo yesterday. Sous vide the tongue for 48 hours at 155F with ancho and guajillo peppers, salt, cumin, and garlic. Ice bath for 15 minutes, peeled skin, and cubed. Finished in a saut pan to brown a bit. Served with corn tortillas and the fixins.

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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Looks so good! Tacos de Lengua for the win!

        • Old Glory
          Old Glory commented
          Editing a comment
          I just don't know

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          You gonna eat that? You gonna eat that? I'd eat that!

        Fired up and ran the 26 kettle on some dino ribs and a fantastic beer gifted to us by a neighbor last night. No photos of salad.

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        • Ernest
          Ernest commented
          Editing a comment
          No regrets on the missing salad photo

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Dr. Pepper , I have no experience outside my kettles and my wsm, but, I have yet to find a reason to own something that is marketed as a better option,I just get great results off of them. My only want right now is another Weber, the WSCG w-table.😄

        • crazytown3
          crazytown3 commented
          Editing a comment
          Beautiful ribs! And my favorite kind of beer: almost black.

        Ground Beef Stir Fry with Snow Peas and Mushrooms

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