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

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    Quick stop in SoCal and then heading East…but still had time to cook up a tri-tip.
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    • Dr. Pepper
      Dr. Pepper commented
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      Nice photo, nice meat.

    • surfdog
      surfdog commented
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      Thanks Dr. Pepper

    • Spinaker
      Spinaker commented
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      LFG!

    Did some pizzas on the Big Green Egg
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    • Bogy
      Bogy commented
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      Interesting. The pictures show up for about 5 seconds, then disappear.

    • FireMan
      FireMan commented
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      Also interesting, this time I clicked on I had a brief glimpse of the pizza.

    • BradNorthGA
      BradNorthGA commented
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      If it is any consolation, the pizza itself didn't - much like the pictures of it - didn't last very long once I took them off the grill...

    I had planned to cook these on the WSCG with the vortex, but it was super windy so we did them using the air fry mode on our new range. They were ok, but I missed the flavor from the grill. 3 flavors, Habenaro Death Dust, Saigon 21, and Roasted garlic and chipotle.
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      Did a Sous Vide test for thanksgiving​​​​​​. Grabbed a couple of split turkey breasts and deboned. Dry brine for a few hours and added some pepper. Bagged and placed in the hot tub at 145 for 3 hours followed by an ice bath. Was running short on time so I only got them cooled to 65-70 degrees before onto the Weber offset with a good amount of post oak. Result was incredible. Will do the whole bird for thanksgiving, cooled properly for a longer smoke and a better crisp on the skin. Also made a good pot of stock with the bones, so gravy shouldn’t be a problem.

      I’ve done plenty of chicken breasts SV, but not turkey. Never been a big turkey guy at thanksgiving, but I’d fix this for a meal anytime of the year. Click image for larger version

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      • B17B25
        B17B25 commented
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        Kathryn,
        If I do a whole bird, it’ll probably be in the 14lb range. I’m gonna cut it up and bag the breasts and leg quarters separately. I’ll check with the wife’s family and see if they even want the dark meat. If not, I’ll buy some breasts and go that route. I’m easy on that.

        I picked up a cambro bus box that should comfortably hold a good sized brisket, so the cut up bird shouldn’t be an issue. I’ll hot tub em a couple of days before so I can do it in shifts if I have to.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        I appreciate the additional information, B17B25 . I envisioned bagging the whole bird and was curious as to whether it could be done. (I'm sure someone has.) Thanks for clearing that up for me.

        Kathryn

      • Spinaker
        Spinaker commented
        Editing a comment
        Nice work!

      Smoked meatloaf. Served with stir-fried cabbage with fennel and cumin seeds.

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      • Troutman
        Troutman commented
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        I love meatloaf

      • tbob4
        tbob4 commented
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        Nailed it! I can tell from the bottom of the plate it is moist. I love homemade meatloaf. I have had it a couple of times in the last few years at restaurants and it is always dry. What you have there is what I expect to pay for.

      Quick and easy Grilled Flank Steak and Chicken Thighs using Chef Eric Gephart’s Steak Marinade! 🔥 Delicious

      Chef Eric Steak Marinade:
      1 Tablespoon Ginger
      4 Cloves Garlic, Fresh Chopped
      ¼ Bunch Scallion
      1 Cup Soy Sauce
      ¼ Cup Sweet Chili
      1 Tablespoon Pickled Ginger Juice
      2 teaspoons Garlic Chili Sauce or Sambal
      1 Tablespoons Seasoned Rice Vinegar
      2 Tablespoons Olive Oil
      Marinade Method: Combine in a bowl and whisk to fully incorporate.
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      • RichieB
        RichieB commented
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        No pictures sorry you're cook's are great.

      • Bogy
        Bogy commented
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        Pictures are showing up now, at least for me. They look great.

      • tbob4
        tbob4 commented
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        Ray fixed the glitch - it was well worth the fix. Fantastic photos!

      Did a QVQ cook on an American Wagyu Chuck Roll to medium rare. Served with a peppercorn sauce and sides.


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      • Troutman
        Troutman commented
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        Dr. Pepper I do these all the time. Pre-smoke until I get the bark I want (or it gets to about 125*F IT), then bag and bath at 130*F for 24-30 hours (thickness dependent went 24 on this one), then post smoke to re-establish the bark and take on a little extra smoke (but not to exceed 125*ish). I use mesquite (like 1 or 2 small chunks) for smoke. On this roast I used Plowboy's Bovine Bold seasoning, really like the flavor profiles !!

      • FireMan
        FireMan commented
        Editing a comment
        Great present!

      • tbob4
        tbob4 commented
        Editing a comment
        To die for!

      Not wanting to put in any effort on an after-school snack for my son I just microwaved a "grilled" cheese sandwich on a Kings Hawaiian roll. 🤦🏽🤣🤦🏽🤣🤦🏽

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      • STEbbq
        STEbbq commented
        Editing a comment
        Pics or it didn’t happen

        🤣

      Hung 4 racks of ribs today, 3 went out the door, one rack for my wife and I.

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      • FireMan
        FireMan commented
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        Love dem Wibs!

      • Dr. Pepper
        Dr. Pepper commented
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        Gorgeous!

      • tbob4
        tbob4 commented
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        Beautiful!!!!!!

      Pair of Butts, settled in on my UDS.

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      The Pid is an Auber Instruments SYL-2615. Everything made by Auber has been rock solid.

      Completed this morning. Clean Bones, pulled by hand. 10 Pulled pork dinners ready, well almost. Thaw and heat.



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      Last edited by SammyJ; September 21, 2021, 12:10 PM. Reason: Completed cook this Morning

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        Tried the Dewesq55 recipe for Parmagiana di Melanzane. Highly recommended! Very tasty.

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        • Dewesq55
          Dewesq55 commented
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          Nice job Jim White ! I'd eat that for sure!

        • tbob4
          tbob4 commented
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          Thanks! I am going to have to try this. Loved seeing the recipe the other day. Thanks Dewesq55

        • Dewesq55
          Dewesq55 commented
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          tbob4 - My pleasure.

        Bread and chili on a rainy day
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        • FireMan
          FireMan commented
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          Going, going, gone, outta here! 👍

        Grilled some baby carrots, shrimp and a couple of pieces of beef sirloin on the Weber Genesis. Finished off the sear on the Grill Grate flat side.
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        • tbob4
          tbob4 commented
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          I am going to have to try grilled carrots. When I use them, it is generally in stir fry and they go quickly. Did you do anything to them before putting them on?

        • Bogy
          Bogy commented
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          tbob4 I kept it pretty simple. Put them into a zip lock bag with some olive oil, basil and salt. Stirred them every couple of minutes, and my wife added some melted butter when I brought them in. It was a small bag of baby carrots for the 2 of us, but there weren't any leftovers. At least not carrots.

        • tbob4
          tbob4 commented
          Editing a comment
          Thanks Bogy .

        My Home Made Version of Lou Malnati's Pizza Tonight. It was darn good!!


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        • Draznnl
          Draznnl commented
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          Gorgeous. Makes me want to head out to Lou’s.

        • tbob4
          tbob4 commented
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          Crust looks perfect!

        • FireMan
          FireMan commented
          Editing a comment
          Damn, gorgeous & perfect, good enough fer me.

        Vortex "fried" wings with Thai sweet chili sauce.

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        Tried something a little different than my normal process. The wings were dry brined overnight, than coated in a 70/30 mix of AP flour and corn starch with about a teaspoon of baking powder and seasonings, then cooked with about 2/3 of a chimney of KBB in the vortex with the bottom vents wide open and the top vent about half. Definitely cooked at a lower temp than running flat out, so they didn't crisp up as much but the wings were cooked better. The texture was more like Shake'n'Bake than fried, but still crispy enough to hold up to the sauce, and the chicken was perfect. I had one of the leftover wings cold and plain later and it was still a damn good wing.

        And the view certainly didn't not help, either.

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