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

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    Had to make room for the new stuff, so it was tri-tip for supper tonight. Dry brined for 8 hours and then rubbed with Hanks Beef.
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    From there it was on to the pellet pooper set for 200° combined with a smoke tube full of hickory chips. Two hours of heat and smoke gave us an IT of 125°, so it was time to move things over to kettle.
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    A quick sear later, and it was time to eat.
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    No plated pictures. Sorry. Yes, I know, the I got the grain wrong on the first few slices. We got it sorted out after that. 😂

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      Burgers & fries Click image for larger version

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        Poor pic, but a pile of wings off the kettle cooked with the vortex

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        • KiloVolt89
          KiloVolt89 commented
          Editing a comment
          Fuzzy picture and yet they STILL look amazing. Kudos!

        Another week pick up ribs and bread, this time baby backs for customers, then a rack of St. Louis spares, and a plate of dino ribs or us.

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        • tbob4
          tbob4 commented
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          Beautiful!!!!

        • Mr. Bones
          Mr. Bones commented
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          I see you, My Brother! Nicely Done!

        • klflowers
          klflowers commented
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          You are a fricking artist, Richard

        Chicken paella with peppers, green beans and garbanzo beans.
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          Some KFC… Attjack ‘s recipe for kettle fried chicken with the vortex. Came out fantastic!
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          Long day on the jobs today, so a quick indoor cook. Sous vide and seared black cod served over baked farro and summer vegetables, all with a bit of roasted tomatillo salsa from the garden.

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          Last edited by theroc; September 3, 2021, 09:38 PM.

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          • mnavarre
            mnavarre commented
            Editing a comment
            I'm kinda bummed we didn't get any ling cod, just coho and king salmon. We did get a nice chunk of smoked coho, so luck of the draw, I guess.

          • Mudkat
            Mudkat commented
            Editing a comment
            What farro recipe did you use?

            All looks great by the way!

          • theroc
            theroc commented
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            Mudkat - Here is the link to the farro recipe:

            https://smittenkitchen.com/2021/08/b...er-vegetables/

            We added chopped eggplant, and substituted cubed Havarti cheese for the mozzarella. The mozzarella gets kind of lost. The Havarti shines through better.

            It is really good comfort food. We'll eat the dish farro alone for dinner.

          Messing around with hot sauces. This is a simple one.....just habaneros, garlic, apple cider vinegar, olive oil, sugar, and salt. The pictures don't show it well, but it came out this beautiful orange-yellow color. It's got some serious heat (with twenty habaneros, I guess it would). I want to try it again, perhaps using roasted garlic instead of straight garlic and banana instead of the sugar.

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            I trust you wore gloves while preparing the habeneros? 🔥🍆

          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            Absolutely, without question However, when I went back two hours later to clean the pot and blender....I did not. That was a bit of a burn for awhile. Oops.

          The hockey beer league I play in is having their first annual family picnic and I volunteered to make pulled pork. No pics (yet) but I have 3 butts on the 18” WSM, and believe it or not there’s room for a 4th. I can’t believe how versatile that little thing has been for what it cost. Bang for the buck nominee. 😆

          Ok, pulled everything (pun intended) at 7:30am. For the first time ever I didn’t go over my planned cooking time. Wouldn’t have minded it if it needed to stay in a little longer, lunch isn’t until much later. I wrapped it and in to the cambrio it went. I’m going to wait until the party to pull it apart. (Although I saved a little for a pulled pork “egg mc muffin. 😉.)

          I’ve been notorious for cooking things forever because they never hit their target temp. This time I bumped my cook temperature up to 275 and left the top vent open about 80%. I didn’t have any problems pulling the bones out this morning.

          As always, thanks Meathead and ALL else involved for putting this site together and making me a better cook! This is something I would have probably never attempted prior to coming here and learning as much as I have.
          Attached Files
          Last edited by Razor; September 4, 2021, 06:20 AM. Reason: Added some pics.

          Comment


            Red Man I did it too. Fam loved it.
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            • Troutman
              Troutman commented
              Editing a comment
              I like this technique a lot !!

            Ribs on.
            My dry rub and some Hogwaller with mayo as a binder on one side only, usually do both sides so trying something different.
            Cooking on Jealous Devil lump with pecan chunks and some hickory chips I’m finishing off.
            Going to try to maintain a steady 280, see how that goes
            Attached Files

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            • Richard Chrz
              Richard Chrz commented
              Editing a comment
              Looks like you will be eating well.

            Leftover pulled pork became pulled pork empanadas just in time for college football season

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            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Yum!

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              I could almost taste the flakiness of that crust!

            • Mudkat
              Mudkat commented
              Editing a comment
              Ahh ain’t life grand!

            My work schedule for this semester is pretty rough, I don't get out of work until 8:15 pm each night. This has made cooking on weekdays a lot harder. So what I'm trying to do, is to cook stuff on weekdays that makes lots of nice leftovers

            Earlier this week I made a big ol' SVQ pork loin. Then I made some cuban sandwiches with the leftovers. Fed us all week!
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            Last edited by BradNorthGA; September 4, 2021, 12:01 PM.

            Comment


            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Cubanos are a fan favorite here!

            Reverse-Seared T-Bone 🥩 with a Bacon & Bluecheese Compound Butter! Cooked at 250F indirect, took it off at 115F internal, added some freshly lit hot coals, seared 1 min each side twice for a total of 4 min! Delicious!
            Attached Files

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            • theroc
              theroc commented
              Editing a comment
              Zounds!

            • Whiskeyman53
              Whiskeyman53 commented
              Editing a comment
              Great job.

            • Mudkat
              Mudkat commented
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              Oooo

            Saturday morning eats! Have a great Labor Day weekend everyone!
            Attached Files

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