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

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    Pizza night!
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    • Troutman
      Troutman commented
      Editing a comment
      Nice pies !! Man !!!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      glitchy - Yes actually😮! We (3 of us) demolished the pepperoni, but only half of the plain cheese. To be fair, the pepperoni came out first so that got scarfed up while there cheese pie was still cooking. On a side note, I was pretty proud of myself for getting the second pie stretched, topped and ready to go while the first was baking.

    • Attjack
      Attjack commented
      Editing a comment
      Those look great!

    Ran a long cook on the new SS Mak. We're still getting to know each other but it's starting to dial in.

    Started this picnic last night at 9pm, ribs did 5 hours, and total cook time was about 18 hours at 215ish. Also left the skin on and followed a recipe that was a fail, so no crackling in my pulled pork this time I'll remove it and treat it separate like I usually do in the future.

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    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Forgot to add fail points... So started skin down, should have done skin up I think. At the end of the cook, skin was still rubbery so I foil boated and left the skin exposed, went 400 for 20 minutes which got the IT to 204 so I had to pull. Skin was still rubbery but close, pulled it off and tried to hit it with the 500+ degree heat the grill was producing during burn off. But the skin had too much char taste to it before I even did that so even though it crisped it was useless.

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Also, the new firmware on the MAK is insane. Without pellets already in the hopper, it's 7 minutes from on to 225. With pellets already in the hopper it's 10 minutes from 0 to 450! Oh and it produces heavy smoke all the way up to 375, and still produces light cycles of smoke at least up to 500! If they can figure out how to do the cold smoke thing the LSG pellet pooper supposedly can it will be all around amazing

    • Troutman
      Troutman commented
      Editing a comment
      Man, that's a pork-a-licious cook for sure, nice work. When doing pork skin like a porchetta, there are a number of hacks you can use (for future reference). One is messy, pouring hot oil until it crisps up or there's always a flame thrower !!

    Smoked a 16 lb. SRF Wagyu Brisket and a rack of Berkshire Pork St. Louis Ribs from Wild Fork Foods. Also had some fresh ground Chili Relleno Sausage I made myself from an old family recipe.

    Yall believe me right? Cause I’m always posting stuff like this.

    Or….I had leftovers from Tejas yesterday. Guess which one is true.
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    Last edited by Panhead John; July 18, 2021, 09:08 PM.

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    • glitchy
      glitchy commented
      Editing a comment
      I just realized your real china is meant to look like paper plates. Where’s your solo cup?

    • Troutman
      Troutman commented
      Editing a comment
      I think you worked all weekend to cook that food. In fact (and I know you told me not to tell but what the heck) everyone needs to know that 1) you are the inventor of that chili renello sausage and 2) you made that sausage right before smoking it to perfection. I also heard rumor, yet to be confirmed, that you raise your own wagyu cattle.....

      ...or not

    • Panhead John
      Panhead John commented
      Editing a comment
      Troutman Damn man, you let the cat outta the bag. I will admit…yes, I do raise my own Wagyu cattle on the front patio of my townhome. It’s fenced in. I will admit though, the herd is rather small. And yes, I’m well known here in The Pit for grinding my own sausage. My Chili Relleno blend is probably my most popular. After eating at Tejas, I’m thinking they stole my recipe for their own financial gain.

    No shots of the final meal, ate it to quickly. But, made pulled beef sandwiches today. Grilled a bunch more food for some family that spent a few days here, no photos of the rest.
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    .


    Last edited by Richard Chrz; July 18, 2021, 08:15 PM.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      STEbbq it is a chuck roast. And thank you!
      Last edited by Richard Chrz; July 18, 2021, 08:21 PM.

    • STEbbq
      STEbbq commented
      Editing a comment
      Seems obvious! But I only usually do pulled pork! And my beef cheek experience was a bit subpar. Thank you my friend
      Last edited by STEbbq; July 18, 2021, 08:56 PM.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful. Bark and juiciness!

    Made a jalapeño & cilantro margarita to go with my French apple Brie burgers… again. My wife is digging this burger combo, gotta go for whatever SWMBO desires, especially when she is 8 months pregnant Click image for larger version

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Congrats!

    • Troutman
      Troutman commented
      Editing a comment
      Fancy !!!

    Some Truly Amazing Ribs on Amazing Ribs. SnS and DnG Cauliflower Mac 'n" Cheese. Cast Iron Sesame Seared Asparagus.

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    • Troutman
      Troutman commented
      Editing a comment
      Nice pics of some great food.

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

    • treesmacker
      treesmacker commented
      Editing a comment
      I'm impressed!!

    I’ve always done "regular burgers" when I grill … either I buy the pre-formed, frozen patties and grill those or I do steakhouse style. So many folks have been talking about Smash Burgers, decided to give it a try. I figured since these are diner style, that special sauce was as important as the burger itself. Came up with my own version of "special sauce" stolen from a Shake Sauce that Dewesq55 posted and then modified to my own taste buds.

    Cooked some fried potatoes to go with and toasted some buns. Used the fat from cooking the bacon to fry the potatoes.

    It was pretty good, but I have to figure out the timing on the buns. They were cooled off and not crunchy by the time the burgers were ready.


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      Mozzarella baked taters & steamed broccoli. Fresh tomato from our garden on the side. And a warmed bottle of sake!
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      • ecowper
        ecowper commented
        Editing a comment
        hold on now, are you sure you're from Georgia? ;-)

      Pizza on the kettle.

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      • DavidNorcross
        DavidNorcross commented
        Editing a comment
        Great work!

      • Troutman
        Troutman commented
        Editing a comment
        How hot are you able to get that rig?

      • Attjack
        Attjack commented
        Editing a comment
        Troutman I only got it to 600f but I think I could have hit 700f if I had used more wood. Next time we'll see if I'm right.
        Last edited by Attjack; July 19, 2021, 09:04 AM.

      Needed room in the 2nd chest freezer, so took out the Costco cry-pack (Swift) St. Louis (Louise?) ribs. Rubbed one with Henrik's Pork rub (my first time) and two with chili powder, granulated onion, garlic, S&P, brown sugar, coriander. 3 ½ hr in KBQ with cherry and a gifted very hard Hawaiian wood, 250-275 ish, then wrapped in peach paper and into oven at 200 for one more hour.

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      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Agreed, great looking cook, but the last one tells best part of the day.

      • Panhead John
        Panhead John commented
        Editing a comment
        +1

      • treesmacker
        treesmacker commented
        Editing a comment
        Oh Yeah!!!

      Went camping with my wife Cordtsy and dogs for 2 nights. Only meal I remembered to take pictures of was the first night. Marinated flank steak and beans.
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        Ham Steak
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          We had some Family for Saturday Dinner. Made Smoked Pork Chops and Pineapple on the Lone Star Adjustable. Sides were Squash Casserole, Homemade Buns, and a Cabbage/Broccoli Salad (not pictured). They were hungry so it was all a hit!

          Comment


            Just finished a brisket. I did a cheap flat a few weeks ago and decided to attempt an overnight cook in my akorn. Didn't build the fire right so I had to start it again at 4am. I likely needed to pull it off about 20 minutes earlier when it was 199 in the point but got distracted. ETA cut final product
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            Last edited by jeremiah_h; July 19, 2021, 01:53 PM.

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              Was intending to write this up as a step-by-step recipe but threw my back out during the cook. It was painful but managed to persevere so didn't get a whole lot of shots of the cook itself as I had intended. At any rate this turned out pretty darn good. Took some pork tenderloins, butterflied and pounded them thin. Made a stuffing of Italian hot sausage, some dried cranberries and fresh herbs. Rolled, tied and smoked until 140*F IT. Served over a bed of mashed potatoes and topped with a Port wine reduction sauce. Through my pain I was able to lick the plate clean. This one is a keeper. If a ever recover I'll do a full blown write up if there's any interest.

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              • troymeister
                troymeister commented
                Editing a comment
                Oh... My.... Very interested.

              • treesmacker
                treesmacker commented
                Editing a comment
                Sorry to hear about your back - I know how debilitating that is. Thanks for pulling through and sharing with us. Now take it easy!

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Wowza. That looks amazing.

                Hope your back is better.

                Kathryn

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