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

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    Smoked a pork belly today. Can't wait to dig in!
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    • Hulagn1971
      Hulagn1971 commented
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      Looks delicious! Look at the time of that posting too!

    • jpietrantone
      jpietrantone commented
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      Hulagn1971 the belly turned out good! Next time I will remove the fat cap. Ended up having to scrape it off.

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    Making the best of work from home.

    three thin sliced choice ribeyes, salted, and then turned and burned on the Grill Grates on the gasser. Cheddar Cheesed em like smash burgers after the flip, also griddled the sub roll with butter on the GGs… finished with Blis Blast steak sauce…

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    • jpietrantone
      jpietrantone commented
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      I'm right there with you regarding working from home. The Sammie looks awesome.

    • Potkettleblack
      Potkettleblack commented
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      Was so good that I had to tweak it for today, and marinate the steak in Chef Step's Grilling Elixir #1... and made it not as good.

      Whoops.

    • klflowers
      klflowers commented
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      Real steak-ums!!!!

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ID:	1078403 First try with pizza on my LGK24
    Last edited by tdmsu; August 16, 2021, 04:17 PM.

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    • ofelles
      ofelles commented
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      And welcome from the California Delta.

    • tdmsu
      tdmsu commented
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      Well, I burned it. It was only on the grill for about 5 minutes @600. Next time, I'll dial it down a bit. I used a premade crust (I know, sacrilege ), I'll try a home made one another time. I am also planning to try deep dish in one of my cash iron pans at some point.

    During the last Porter Road sale I got a couple new cuts - this time I got the pork wings and teres major. I didn’t get to brine either of them before cooking, I have been working a lot lately. For the pork wings, I hit them with some cracked black pepper and Meat Church Honey Hog Hot - I really like their products - and put them on the Chimp at 250. Spritzed a couple times with apple cider vinegar/apple juice. A couple hours in it started to rain so I pulled them, wrapped them in foil with a pat of butter and some Blues Hog sauce, half original, half TN red and let them go to about 200, probed pretty good. Finished under the broiler. I really like them, I’ll be buying them again. I don’t know what to compare them to, maybe a tastier baby back. On the teres major, just cooked over coals on the kettle, maybe 4-5 minutes a side. Cracked black pepper and Veterans Beef Rub. It was excellent. Didn’t get a pic of it off the grill, but I do have a pic of it in the steak salad I had for lunch. Anyway:
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    • Jfrosty27
      Jfrosty27 commented
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      I have also had these cuts. Really liked them both. Especially the Teres Major. Excellent.

    Lots of pictures from last night’s Sunday Supper. Lamb Skewers; Zucchini-Onion Skewers; assorted dips and fixin’s (hummus, tzatziki, sun dried tomatoes with feta, beans with tomato and oregano, fresh cucumber and tomatoes; pita. theroc and latenight71 the fixin’s were from Mom’s Specialty. I get them from Cerritos FM. Not sure if they get up to your parts, theroc But they have great products!! I’m a regular with them.

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    The wine was not a "Tannin Bomb", which is what I was looking for with the lamb. It was more balance and jammy, actually. But tasty nonetheless!
    Last edited by SheilaAnn; August 16, 2021, 06:26 PM.

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    • tdmsu
      tdmsu commented
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      Looks delicious!

    • Dr. Pepper
      Dr. Pepper commented
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      Agree with tdmsu That looks yummy!

    • troymeister
      troymeister commented
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      Very nice!!

    Needed room in the freezer so out came a half of a pit ham that is in the pellet grill rubbed with Meathead's Memphis Dust .
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    The final product with a bourbon and honey glaze.
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ID:	1078474 The ham will be shared with coworkers this week.


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      My first photo here. Organic Half-Chicken. Salt/pepper/garlic rub. Weber Kettle. Lump charcoal with a couple of apple chunks. Basted with butter/water/garlic powder/ground dried rosemary. It was probably the best chicken I have ever done.
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      Last edited by TheBone1; August 16, 2021, 07:22 PM.

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      • SheilaAnn
        SheilaAnn commented
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        Looks the bomb dot com!! Welcome in from da LBC!

      • ofelles
        ofelles commented
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        Welcome

      • Bbqmikeg
        Bbqmikeg commented
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        Hurry up and join because the pit club rate is going up at the end of the month. Save that cash! Welcome!

      Welcome from Western Massachusttes. Don't be shy throw $24 in the pot. Price goes up, I think September 1st. Lock in at current price 4ever. You won't be dissapointed.

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        Spaghetti squash, with hoisin-soy-chili/garlic sauce, topped with cabbage and scallions.

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          What to do when you have a bounty of tomatillos in the garden? Pork chile Verde, of course. Grilled the tomatillos, Hatch chiles, and jalapenos. 3lb pork shoulder. Comfort food.

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          • SheilaAnn
            SheilaAnn commented
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            Looks fantastic! I am waiting for my pork to arrive and then I will make chile verde with my salsa from the other day. I froze a bunch!

          • ofelles
            ofelles commented
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            Okay you have reminded me that I have not made mine in a long time.

          open fire and camp ovens - beef stew and chive dumplings / cinnamon scrolls
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            Bun-less bison burger cooked over a cast iron griddle on my Weber kettle. Topped with some grilled red onions and American cheese.
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              Lunch.
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              • Dr. Pepper
                Dr. Pepper commented
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                Oooh! Nice! (And...I like your EDC. Bear? Spyderco? Benchmade?)
                Last edited by Dr. Pepper; August 17, 2021, 10:27 AM.

              • Dr. Pepper
                Dr. Pepper commented
                Editing a comment
                Also, looks like those ribs received a little direct flame as well. They look delicious.

              Smoked chicken breast with pineapple chutney
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                Last Night's Filet Mignon, Garden Beet Salad with Gorgonzola and Homemade Balsamic Vinaigrette, Roasted Cauliflower Mashed Potatoes, Quick Pan Sauce made with some Demi Glacé I had in the freezer.


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