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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021

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    At a friends for the weekend so of course I had to travel with the PBC...

    Pork Butt and Malcolm Reed's Creole Shrimp Dip...both were big hits...

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    Last edited by clb239; July 3, 2021, 08:10 PM.

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      PBC, PBC, PBC!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Looks like your PBC enjoyed the trip.

      Nice cook!

      Kathryn

    • willxfmr
      willxfmr commented
      Editing a comment
      I'm free next weekend if you'd like to stop by.

    Not my best photography…. Sirloin cap tanked for two hours at 125F. Cooled down and hit the Weber to warm it through. Sautéed spinach (bacon fat, garlic, crushed red pepper), sweet potato from csa (scallions and crumbled bacon).

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Aint nothin' wrong with that foto! Beautiful meal. (And, while that isn't a yam, it sure could be a true sweet potato.)

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Dr. Pepper it is. I get the vibrant orange ones and the pale yellow ones seen here from CSA. I always get mixed up between the terminology (sweet potato or yams).

    • Santamarina
      Santamarina commented
      Editing a comment
      The bright Orange things most people call sweet potatoes are yams. Actual sweet potatoes look like a russet potato.

    Made the Sitka Shares coconut cod stew again tonight. Something light before lots of beef later this weekend.

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      Click image for larger version  Name:	1355DFE9-1330-4552-B22D-FF998337392A.jpeg Views:	0 Size:	5.95 MB ID:	1054777Click image for larger version  Name:	C4E3DDAC-4F2E-44DD-8F42-EB7EAB45771C.jpeg Views:	0 Size:	4.02 MB ID:	1054776Click image for larger version  Name:	46973042-D9FC-4C6A-B373-B2A7CD05A712.jpeg Views:	0 Size:	4.74 MB ID:	1054773Click image for larger version  Name:	6B978583-B77F-4F41-AFA7-C28D99A9EC5F.jpeg Views:	0 Size:	4.75 MB ID:	1054774Click image for larger version  Name:	40B8B777-E7F6-4322-BD3C-E48DFD8E802D.jpeg Views:	0 Size:	2.81 MB ID:	1054775 This was from last weekend. 6 racks of St Louie hung in the PBC, for a friend’s 40th anniversary. B&B charcoal, Honey Heat rub and a mix of apple and cherry for smoke. First time I’ve hung this many. First 2 were done around 3.5 hours, the next 2 at 4 hours and the last around 4.5. I move them in a clockwise direction about every hour. I only have 8 hooks so no doubling up this time. I'm glad I kept an eye on them as one rack would of come apart if I didn't see this and add a second hook. Two racks sliced, just filled one half size foil pan.
      Last edited by HawkerXP; July 4, 2021, 06:40 AM.

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      • fzxdoc
        fzxdoc commented
        Editing a comment
        Panhead John, here are the cook times/PBC temps for babyback ribs in my PBC. SLCs take about an hour or two longer. I select the PBC temp according to the ETA for the meal.

        For a 3 to 4 hour cook: 275° PBC set temp
        For a 4.5 to 5 hour cook: 250° PBC set temp

        HTH,
        Kathryn

      • Panhead John
        Panhead John commented
        Editing a comment
        Thanks Katherine! I’m sure it would translate well to my OJ Bronco temps.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        I just remembered to post this on the PBC sticky today, HawkerXP . Thanks for letting me do it.

        Kathryn

      I’m usually a "the best leftover use is just eating the meat again" but these chilaquilles were pretty bomb. Frontera Tequilla Borracha salsa, some chicken stock, store made chips, 6 yr WI cheddar, tasty egg. And broiled pork.

      very good
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      • Jim White
        Jim White commented
        Editing a comment
        Oh wow! I'm such a huge chilaquilles fan. Now I need some. Those look fantastic.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Jim Rick Bayless has a Quick recipe on his site, which is what we used. Comes together in about ten minutes.

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ID:	1054855 Costco prime tomahawk steak, dry brined for 3 days. Then reverse seared on a GMG, and seared over a charcoal chimney.

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      • Panhead John
        Panhead John commented
        Editing a comment
        Dayuum! 👍

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Where did you get that lil grill grate?

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        I know. I want it. I must have it!

      HawkerXP I found some on Amazon. It’s a BBQ Dragon model. https://bbqdragon.com/product/chimne...rcoal-chimney/Click image for larger version  Name:	51FE28C2-6A9B-4687-B87D-771BB2476DEA.png Views:	0 Size:	275.3 KB ID:	1054943
      Last edited by Panhead John; July 4, 2021, 10:52 AM.

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      • Panhead John
        Panhead John commented
        Editing a comment
        It’s also $7.00 cheaper on Amazon than the BBQ Dragon website. It’s $19.99 with a 10% off coupon you can click.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Ordered!

      • Eric2662
        Eric2662 commented
        Editing a comment
        haha You beat me to it! This is the one I was using. It works really well for me.

      Here we are with the 4th of July meal. Brats and hot dogs. Steamed lemon zesty broccoli. Steamed rosemary-sea salt potatoes. Jell-o. Apple pie squares.
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        Chicken on the 26, no sauce

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        Last edited by Richard Chrz; July 4, 2021, 03:44 PM.

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        Clean out the fridge scramble/hash thingy. Italian sausage, mushrooms, spinach, tomato, cheese, red potatoes, fried egg. Sourdough toast, not shown.

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          Beef plate ribs with Dalmatian rub smoked around 285 for 6.5 hours.
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            Pork belly burnt ends with a "Korean" BBQ sauce:

            Dry brined overnight with Pit Barrel AP rub.
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            Panned up with sauce and bacon grease, because 'MURICA!

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            As I thought, they're horrible. Guess I'll take one for the team and eat 'em all. You know, to spare others the agony.

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            • johnny_k
              johnny_k commented
              Editing a comment
              Ha, I did something really similar today! Mine were "terrible" too!

            Smoked some pork belly today. Marinated and coated with sake, salt, gochujang, sichuan peppercorns, honey, brown sugar and sesame oil. Dangerously tasty! Happy 4th, everyone. Click image for larger version

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            • Jim White
              Jim White commented
              Editing a comment
              That sounds fantastic and looks even better. Can you share the recipe so we know the amounts of all those goodies?

            • johnny_k
              johnny_k commented
              Editing a comment
              I didn't measure exactly but here's a pretty good guess:

              1/4t kosher salt per pound + enough sake to coat the pork, then

              2 T gochujang
              2 T honey
              1 T brown sugar

              1 t sesame oil
              1/2 t sichuan peppercorns (I ground mine)

            I'm amazed I got any cooking in with the rain, but thankfully hotdogs cook fast! Yum.

            I like my hot dogs very simple and I do like a bit of char on them. To splurge I simmered the dogs (Hebrew National, all beef!) in the sauerkraut for about ten minutes on the grill, then put them over the direct heat.

            Mustard choice is dictated by where I live.


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              When life gives you figs:

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              Make figgy pudding!

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              Yeah, I know. This was a ridiculously small amount of batter to put into the bundt cake pan. Somehow, I managed to lose the bookmark for the figgy pudding recipe I made two years ago that filled the pan nicely. Oh well, this one tastes great even if it's tiny. Just had some with ice cream on it.

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