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

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    Wagyu filet cooked sous vide, then seared on a baking steel over my grill. Basted with sizzling Wagyu beef love. Blackened Brussels sprouts with pancetta. Mushrooms sautéed in a red wine reduction. Baked potato and Japanese sweet potato. Paired with a delightful Cabernet and my sweet bride. Gourmet living!

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    • ecowper
      ecowper commented
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      It doesn’t get any better than that!

    • MarkN
      MarkN commented
      Editing a comment
      This is one of the reasons my wife and I don't go out to restaurants all that much. With the right tools (and the right advice), one can do better at home.

    Just a quick Sunday night Cook. Grilled smoked deer tenderloin. Click image for larger version

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      Double smash burger with cheese.

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        Sitka crab cakes over radish micro greens and Tuscan style roasted artichokes (from our backyard).

        BTW, I’m, like, totally not from California. 🤣

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        • SheilaAnn
          SheilaAnn commented
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          ¡Orelay! 🤣 I’m from Chicago. been here about 20 years. i roll with snoop, drinkin’ my gin and juice in da LBC 🍹

          And know that my comment is based on, like, a previous thread 🤣🤣
          Last edited by SheilaAnn; April 26, 2021, 09:45 PM.

        • JakeT
          JakeT commented
          Editing a comment
          That looks hella good

        • IdSmokeThat
          IdSmokeThat commented
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          With your mind on your money and your money on your mind?

        jfmorris inspired me with his chicken Shawarma, cook. I used the recipe from https://snsgrills.com/pages/chicken-shawarma but added some honey, and instead of salt used soy (per JF.) Marinaded overnight.
        Made pita from scratch using King Arthur's recipe (big tip in one of the comments of how to guarantee them to 'pop' up: place on racks in 500 degree oven, not on a stone) https://www.kingarthurbaking.com/rec...a-bread-recipe . One of our daughters made hummus.

        Delicious! Grandkids loved it deconstructed, adults put it together as pocket sandwiches. Greek salad made a great accompaniment today for leftovers.

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        Next day leftovers, with Greek Salad inside
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        • fzxdoc
          fzxdoc commented
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          So perfect. Congrats!
          Kathryn

        • JCBBQ
          JCBBQ commented
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          Wow wow wow

        • theroc
          theroc commented
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          brilliant!

        Picanha time.
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        • JCBBQ
          JCBBQ commented
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          Ooooooh ♥️♥️♥️

        • smokin fool
          smokin fool commented
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          Don't know which I admire most your cooking or your beer fridge so I'll call it great job on both!

        Well, over the weekend I had thawed out a pack of 3 pound pack of Angus "stew beef" that was in the freezer, from Sam's Club. I had my 2nd COVID-19 shot (Pfizer) on Saturday, and wasn't sure if I would feel good or not Sunday (I felt fine). Originally thinking chili if I wasn't up to grilling, but decided to try it hibachi style instead... so an all day marinade for the meat, some rice, edamame, and frozen mixed veggies SWMBO found in the freezer made for a nice and easy meal. I love flat top cooking!

        Gotta start with a beverage when manning a hot grill....

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        This is when the onions and veggies and spices have about finished and have been combined and merged at the coolest of the 3 zones I had setup, and rice has hit the griddle.

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        And finally, combining everything, and fixing to throw down the eggs.

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        Sorry - no final photo or plated shots. I'm bad about that, as after spending 5 minutes scraping and wiping down the griddle, I was ready to start chowing down as soon as I went inside!

        Lesson Learned on this Cook
        Don't pour a sugary marinade onto the hot griddle, as it tends to burn. I had honey in the marinade (a recipe I posted recently), and just poured the entire zip lock bag of meat and marinade onto the griddle. The marinade made a mess and wanted to scorch. I kept scraping black burned marinade off during the cook and tossing it out into the grass for the dogs to munch on. Sugary teriyaki sauces and such need to go on at the last minute, typically when you combine the stir fry. Soy sauce is fine during the entire cook, as it has no sugar to burn. You can see the mess on the right side that I had to clean up after the cook. It scraped up easily enough, but was a mess nonetheless.
        Last edited by jfmorris; April 26, 2021, 07:47 AM.

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          I made Meatheads smoked meatloaf tonight and it was good, I used 2# of moose burger, Meathead has yet to steer me wrong. We had garlic mashed potatoes and Cole slaw to go with it. Leftovers should be good tomorrow.

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          • ofelles
            ofelles commented
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            I have always wanted to try Moose.

          • SheilaAnn
            SheilaAnn commented
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            Meatloaf sandwiches are the bomb dot com!

          • Argoboy
            Argoboy commented
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            I like moose meat better than venison and so does my wife, it is very lean meat. I stopped smoking at 160F and it was moist.

          Smoked wings with salt, pepper, and baking powder. Half smoked naked and then tossed in homemade wing sauce (Louisiana hot sauce, butter, brown sugar). Other half smoked with homemade jerk sauce (green onion, garlic, ginger, scotch bonnet, all spice, cinnamon, brown sugar, molasses, lime juice, veg oil, thyme).

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          • SheilaAnn
            SheilaAnn commented
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            Baking soda?

          • Zman23
            Zman23 commented
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            SheilaAnn The baking powder helps crisp the skin. Baking soda works too, but Serious Eats says it can leave a metallic taste

          • Dr. Pepper
            Dr. Pepper commented
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            SheilaAnn I use Smitten Kitchen's https://smittenkitchen.com/2019/01/baked-buffalo-wings/ recipe. Once I carelessly used baking SODA instead of baking POWDER, at her prescribed 1.5 tsp per lb. It was inedible. Horribly bitter. Had to toss 5 lbs of wings. So sad. The metallic issue has to do with whether to use baking powder made with aluminum (eg: Calumet), vs Rumford, which doesn't contain aluminum. But, Serious Eats notes the non-Aluminum bkng powder can discolor certain foods.
            Last edited by Dr. Pepper; April 28, 2021, 12:19 PM.

          Apple smoked reverse seared char sui pork tenderloins.

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          • Whiskeyman53
            Whiskeyman53 commented
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            SheilaAnn, I didn't no, the pork was rubbed with a char sui dry rub from a local Asian market and sat for 10 hours taking in the flavor profile and color of the rub. I'm sure there is coloring in the rub that I bought.
            Last edited by Whiskeyman53; April 26, 2021, 09:56 PM.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Whiskeyman53 copy that.... I asked because my char siu is never that red. While i love the color for "authenticity", I just don’t care to use the food coloring. Yours looks amaze-balls! Mine is not as bright.

          • Dtax
            Dtax commented
            Editing a comment
            Maybe Larry Bird and Kevin McCale WIIIIIILLL be walking through the door for that! Looks awesome - GO CELTICS!

          I took some tenderized pork cutlets, cut them in half, pounded flat to about 1/4 inch thick, and battered them in HEB's frying flour. I fried them in Kerry Gold butter and served with red Hatch chili gravy.

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            Almost forget to update the result of my first picanha try (see all the suggestions I got here) I decided to try a roast so I followed the Prime Roast Recipe (at the very bottom here) but I as you can see in the photos I didn't round the piece because it felt weird to me -- I did cut a steak to try it on a skewer but I didn't like the result, the skewer is too small compared to the ones in Brazil doesn't hold the meat right and it should be over the charcoal not on grate.

            This is the result, I loved it and I want to try many more ways to make it. Temperature wise it wasn't perfect, but the taste was great.

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            • SheilaAnn
              SheilaAnn commented
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              Nice!

            • HawkerXP
              HawkerXP commented
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              Looks good to me!

            • smokin fool
              smokin fool commented
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              Wow, perfection

            Brisket Tacos went well this weekend. The KBQ continues to bring the people around. After owning it for 6 years now, it is still my favorite.
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            • Spinaker
              Spinaker commented
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              Thanks! 250 F average, and it took about 7 hours or so. (Point was separated from the flat) JCBBQ

            • fcy
              fcy commented
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              7 hours is quick! I haven't tried brisket yet, I'm a bit afraid of the overnight cook. Spinaker Did you wrap in foil?

            • Spinaker
              Spinaker commented
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              Nope, hardly ever wrap. The KBQ is basically a wood fired, convection oven, so it tends to cook very quickly. fcy

            Two pork butts today about 3.5lbs each
            Sucklebuster hawg Waller and my dry rub on them
            Smoking on theJealous Devil klflowers sent me for secret Santa, Thank you again....finally out of other charcoal....and pecan chunks
            Cool morning up here so hope the Keg will hang in the 300 range today
            Updates on the hour

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            • Andrrr
              Andrrr commented
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              Panhead John oh I know it’s no cheap date. Im on my third bag and I love the stuff but it’s only brought out on special occasions. Feel like I’m burning gold

            • smokin fool
              smokin fool commented
              Editing a comment
              Andrrr $38.99 for a 20 lb bag at the local BBQ Galore.
              It may turn out to be a cheap as a bag of Walmart Royal Oak, its usually $8.97 for a 8 lb bag .
              The fire died in my Keg and there is more than half of the charcoal remaining so I'm thinking I could have used less to achieve the same results.
              If my thinking is right one bag of JD may out perform 3-4 bags of RO in which case you don't mind spending the money on JD.

            • Andrrr
              Andrrr commented
              Editing a comment
              smokin fool I haven’t used it for smoking in my WSCG since I have about a dozen Weber briq bags to use yet. Maybe I’ll like it better and decide to sell off my Royal Oak... wait, sorry, my Weber Briquette bags in exchange for some JD.

            Chicken wings with the vortex. Love that thing! Definitely upped my wing game. Cabbage on the side....Total cook time was 4 beers. 🍺🍺🍺🍺
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            • Panhead John
              Panhead John commented
              Editing a comment
              klflowers You ain’t got your plates yet!?! Damn USPS. In addition to what you mentioned, I’m also doing my steaks with it. I set it in the rear of the kettle, steaks off heat.... then the sear on top of the vortex. Works every bit as good as the Slow n Sear. The Vortex is actually what I’m using for most of my grilling now.

            • klflowers
              klflowers commented
              Editing a comment
              I like that cabbage too

            • Mr. Bones
              Mr. Bones commented
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              RE: Vortex, an yardbird...

              "Howdy! I'm Mr. Bones, an I approve this message!" lol!!!!
              Last edited by Mr. Bones; April 30, 2021, 09:54 PM.

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