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

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    CHIKIN!!! No rub, just salt and burnt oak wood into coals.

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

    Brisket flat smoked on the kettle with mesquite last night.
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      8 pounds of beef riblets. These things are so so good. I learned that you don't need to take them up to 203°. Once an instant read thermometer penetrate the meat with minimal resistance, they're done. I cooked the amazing bourbon barbeque beans beneath them. Those live up to their name, for sure!
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      • Panhead John
        Panhead John commented
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        You’re on a roll! Those look great!

      • Ernest
        Ernest commented
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        Answer your door, I brought coleslaw

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Wow those look great. You made good use of that kettle--lots of food packed onto it. Congrats!

        Kathryn

      USDA Prime Filet Mignon. Sous vide at 137, cold shock, seared with beef love and char crust seasoning.
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      • Panhead John
        Panhead John commented
        Editing a comment
        Oh Scott, that looks terrible. 😂
        👍👍
        Last edited by Panhead John; May 16, 2021, 05:32 PM.

      • Henrik
        Henrik commented
        Editing a comment
        Perfect!

      • KiloVolt89
        KiloVolt89 commented
        Editing a comment
        Wow. If that got placed in front of me at a steakhouse, I'd get the chef's name and only come back when they were working. Perfecto!

      Duck fat hot dogs from Meat Artisan. These are HUGE, four to a pound, and delicious!

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      • pearlsnapshirt
        pearlsnapshirt commented
        Editing a comment
        Never seen these but they look amazing!

      Smoked a chuck roast, met up with a 7 hour simmer on some red sauce, and for just because touches, added in lobster ravioli...
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      Last edited by Richard Chrz; May 16, 2021, 05:57 PM.

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      • Panhead John
        Panhead John commented
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        That looks ok and all Richard, but did ya see my sandwich pics from earlier? I had a lot of positive comments about it.
        Last edited by Panhead John; May 16, 2021, 07:46 PM.

      A little tri-tip on a nice WA day. A little over cooked for my taste but, still good.
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      • JCBBQ
        JCBBQ commented
        Editing a comment
        You nailed it. Looks perfect 👌

      Oh....lets keep that tri tip thing going!

      Oak Ridge BBQ Carne Crosta rubbed and done on the kettle. Served with roasted Brussels and Rancho Gordo Red Quinoa, which was excellent!


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      • ofelles
        ofelles commented
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        Luv that rub!

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Yeah, I gotta get some of that rub

      The PBC does it again! I decided to cook the turkey in halves. One half had Meathead's Simon and Garfunkel rub and the other half had a SPOG rub. Both were juicy with crispy skin. I used B&B lump charcoal with a couple of cherry wood chunks. Click image for larger version

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      • HawkerXP
        HawkerXP commented
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        PBC, PBC, PBC!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Beautiful!

        Kathryn

      • KiloVolt89
        KiloVolt89 commented
        Editing a comment
        That skinnnnn *drool*

      Strip sous vide at 132 for 2 hours, then chilled for 1 hour. Smokin hot Weber then some zucchini while it rested. Also made some grains with Swiss chard.

      The sauce is chimichuri-like - beef juices, red wine vinegar, and Rick Bayless green chile adobo.

      Pre-grill:
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      Plated:
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        Like a lot of us who got our Sitka Salmon Shares. Here's our miso marinated black cod. Served with rice and sauteed bok choy from the garden
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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Mine arrives next Thursday! Yours looks awesome! No bok choy in my garden. HMart, here I come!

        Click image for larger version  Name:	B5A98276-6B67-4B93-8591-9BBD33B82E43.jpeg Views:	0 Size:	4.01 MB ID:	1032640Click image for larger version  Name:	23B2872F-F714-4961-87B6-F0DAE5CFA99F.jpeg Views:	0 Size:	2.98 MB ID:	1032641Click image for larger version  Name:	4E1658C8-CC4F-4E23-BF92-F6B18909455C.jpeg Views:	0 Size:	5.16 MB ID:	1032643Click image for larger version  Name:	1399058C-8A87-46E6-9039-48B761E65379.jpeg Views:	0 Size:	4.67 MB ID:	1032642Click image for larger version  Name:	7009DD2C-6919-4432-BFDC-A7C924AB10AE.jpeg Views:	0 Size:	5.10 MB ID:	1032644 3 wacks of Costco St Louie wibs in the Black Beauty and a mess o wings in the kettle/Vortex. Had to deal with a little rain. Veterans, chicken and pork, MMD and Honey Heat on the wibs. Salt n pepper on wings with a BBQ sauce on some the others got Franks Buffalo sauce.
        Last edited by HawkerXP; May 17, 2021, 06:51 AM.

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        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Great bbq!

        • fzxdoc
          fzxdoc commented
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          PBC for the win. Wibs in the wain.

          Kathryn

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        Celebrating Norway's Nationalday with some grilling..
        Cheers everyone!
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        Last edited by Elton's BBQ; May 17, 2021, 10:10 AM.

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        Made some zucchini and chicken thigh skewers on the grill. Marinated the chicken in Dijon mustard, honey, olive oil, and lemon juice… pretty good! Also whipped up some spicy Mayo which was good but didn’t really go with the chicken… tasty and quick, can’t complain! Click image for larger version

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          On a warm, sunny, spring day I heard Tri-Tip and beans calling my name. Pinquitos, of course, because what other beans would you have with Tri-Tip. And a mixed berry salad. On the back patio with a glass of cabernet from Walla Walla (since I didn't have anything from Paso Robles handy).

          The pinquitos were from Rancho Gordo and were amazing. I cooked them to "almost done" in just chicken stock. They were so good right then, I could have had them just like that. My wife said they were "life changing". I did doctor 'em up, though, cause why not. So I put together a sauce from tomato puree, bacon, ham, onion, garlic, and some seasonings of this and that. I held the beans in the fridge until just before dinner and then added them into the sauce I'd been simmering for 45 minutes. May just be the best beans I've done yet.

          The Tri-Tip got some salt, pepper, Chile powder, onion powder, and cumin .... rub recipe from a somewhat known restaurant in central California.

          The wine is Va Piano ..... beautiful little winery in Walla Walla.

          Half pound of Rancho Gordo's Pinquitos
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          Bacon, ham, Anaheim pepper, onion, some spices
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          Tomato puree and beans added to above
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          Nice looking choice Tri-Tip
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          Just finishing the reverse sear on the grill grates
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          She's ready to slice!
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          Was such a nice evening that we ate outside
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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Nice! Regarding wine, I’m crushing (no pun intended) hard on Chronic Cellars. Great blends!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            The direction of the tank's gun makes me nervous. JK. Your dinner, however, looks perfect.

            Those RG Pinquitos are delicious. I had a life changing experience with some as well, using this recipe, which has many of the ingredients that you used. As usual, our beany minds are on the same track.



            K.
            Last edited by fzxdoc; May 18, 2021, 06:11 AM.

          • ecowper
            ecowper commented
            Editing a comment
            fzxdoc heh, I did the Anaheim Chile and ham cause it was what I actually had handy, which is sort of my go to for cooking beans.

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