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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

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    Went with Malcom Reed’s Char Sui pork chops. Came out great!
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    • tbob4
      tbob4 commented
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      Those are great photos.

    • fzxdoc
      fzxdoc commented
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      That looks so delicious. I'm going to try that Malcolm Reed recipe. Thanks for the inspiration.

      Kathryn

    • Dtax
      Dtax commented
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      fzxdoc - you wont be disappointed! I could not get that red color Malcolm gets, but that's not part of the taste. Second time I have done them and I go with really thick cops. So, what he says works as a marinade for 8 chops, is more like 4 thick ones. He says shoot for 150 to 155 degrees. I pull them just over 140 degrees and they carry over to a little over 145 where I like them while they rest, but that can be adjusted to one's preference, obviously.
      Last edited by Dtax; October 5, 2021, 10:40 AM.

    Dry Aged, and fire kissed on my Yoder YS640

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      My current version of a smoked brisket point Texas red.

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      Last edited by Richard Chrz; October 3, 2021, 06:47 PM.

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      • Ernest
        Ernest commented
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        Mr. Bones I keep a jar of orange grease in my refrigerator. Never throw that gold away......... Great for making eggs

      • tbob4
        tbob4 commented
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        Ernest - have you ever tried very lightly brushing it on a flour tortilla before warming it on a griddle? It takes it to the next level.

      • Richard Chrz
        Richard Chrz commented
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        I put so much love into this cook, I think I could write a short story and all the layers of flavor that went into this cook. I did this cook back in 2019 for the first time and won a chili cook off with it. I think this time I even made it better. At least I mentally could taste the changes that had I made to the process. But, I have to go back and re write this. Basically same ingredients, but the process was improved in order of operation. "Texas Red, a love story of fat, smoke"
        Last edited by Richard Chrz; October 4, 2021, 08:51 AM.

      In keeping with the current theme. Cheese hot dogs with a smoked chili.
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      • Mr. Bones
        Mr. Bones commented
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        Looks like Heaven on a bun, from where I'm settin, Brother!

        Fine Job, That!

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      Started Sunday Morning with a Pulled Pork Omelet. I must give a shout out to Thunder77 who was my Secret Santa last year and gave me the Misen Carbon Steel Pan I've been using for the Omelets! It works GREAT!

      Sunday night cook was Stuffed Peppers, both Bell and Pablano with pieces of Garden Salsa Peppers under the pork & rice mixture. They turned out pretty well with just the right amount of heat. Smoked on the LSG Adjustable.

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ID:	1104656 All this talk about wood chunks got me thinking that I should use some of mine. I combined a bag and cherry and pecan chunks so not sure what I used. These are butcher box ribeyes seasoned with Gibson’s seasoning salt. This is the first time I’ve ever done any beef on my WSM. The Chicago weather was perfect and I was planning on doing this on my grilla silverback but changed my mind last minute. Glad I did. Family absolutely loved this. I did indirect heat at around 225 before searing them directly over the charcoal. 2 chunks of either pecan or cherry 🍒 or maybe both. Click image for larger version

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        • Mr. Bones
          Mr. Bones commented
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          Noicely Done, Brother!

        • Sid P
          Sid P commented
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          Looks delicious, and I t was a beautiful day in Chicagoland!

        • Dr. Pepper
          Dr. Pepper commented
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          Those steaks look perfect!

        Troutman 's Barbacoa de Res taco from his Homage to the Taco Chronicles series. There is some queso fresco under the meat and it is topped with cilantro and a diced fresh tomato/jalapeno/serrano medley. This taco is Damn Good! I had a big late lunch and I'm not very hungry but I'm going to have to make another taco or three.

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        • Mr. Bones
          Mr. Bones commented
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          Three is usually better, when it comes down to 'more tacos'...

        Three Teriyaki Cornish hens and also three Blues Hog honey mustard glazed Cornish hens. Spatchcocked. Hickory stick burn at 325-350 F. 1.25 hr smoke time. Served with roasted red peppers, mushrooms, and onions and a side of parmasean cauliflower with red pepper flakes. Sunday supper with the family.

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          First cook on the new (to me)Primo XL! Used the firebox divider to do some salmon and steaks. I think I am only going to do salmon in the Primo from now on. I forgot how moist it is in the Kamado. Front seared the ribeyes since they were slightly under an inch thick. Very happy with the results.
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          Last edited by Thunder77; October 3, 2021, 07:38 PM.

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          • Attjack
            Attjack commented
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            Nice, you got a Primo. I like your technique. The Primo is good at creating 2 heat zones.

          My MAK has been super busy the last 24 hours...

          Cured some bacon over the last week, smoked it Saturday.

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          Today I cooked it up to join some beans

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          Then I threw on some ribs for tomorrow (and a snack tonight)

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          • ItsAllGoneToTheDogs
            ItsAllGoneToTheDogs commented
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            fzxdoc they are really good. I just sautéed onion, garlic, and some green chili. A little paprika and a tiny bit of salt. Only thing I would do different is maybe boil them separate about 2 hours after the pintos if mixing them. They are just a hair over done, but still VERY good

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Good to know, ItsAllGoneToTheDogs . Thanks. I wouldn't have guessed that pintos take longer than Vaqueros.

            Onion, garlic, green chili, paprika and some salt to add to what the bacon brought to the party. Sounds delicious.

            K.

          • treesmacker
            treesmacker commented
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            You did it all... beautiful job! Pic number 9 has me drooling (and the other pics are great too!)!
            Last edited by treesmacker; October 5, 2021, 08:50 PM.

          Today's brisket cook on the Pit Barrel Cooker...brisket was from the Grillbillies BBQ Supply brisket class yesterday...

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          • tbob4
            tbob4 commented
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            Worth the money!

          • Spinaker
            Spinaker commented
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            Nice daisy chain!

          Seeing the salmon from Richard Chrz and SheilaAnn inspired me to eat Coho salmon tonight. I was going to follow suit with the mashed potatoes but I had this delicious rice left over so I fried it instead and sauteed some asparagus to go with it.

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          Last edited by Attjack; October 3, 2021, 10:58 PM.

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          • SheilaAnn
            SheilaAnn commented
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            Attjack well played, sir

          • Dr. Pepper
            Dr. Pepper commented
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            Another gorgeous plate of food!

          • tbob4
            tbob4 commented
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            Perfection

          Second brisket I've ever cooked. 16 lbs much more successful than the first. 180 degrees for 6 hours until it hit 150 and wrapped until 190 at 225. Hit 203 at 15 hours and wrapped in cambro for about three hours. Turned out amazing. My three year old daughter couldn't get enough
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          • tbob4
            tbob4 commented
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            You have an honest critic. A three year old won’t lie about food. Great job

          • treesmacker
            treesmacker commented
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            @IdSmoke That, IdEat That!
            Last edited by treesmacker; October 5, 2021, 08:53 PM.

          We were watching The Cowboys......
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          • Ernest
            Ernest commented
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            There was a glitch in the system, a disturbance in the Force hahaha. BUT you'd be happy to know that those are barbacoa samosas

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            And they won! I’m a cowboy fan by marriage. Barbacoa samosas…. Mmmmmm

          • tbob4
            tbob4 commented
            Editing a comment
            Great looking food. The Cowboys….Is that the movie with John Wayne?

          Sunday Funday on the PK360. Crab stuffed shrimp wrapped in bacon. Tri-Tip sliders and Seattle Kraken sausage.Great day!
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          • SheilaAnn
            SheilaAnn commented
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            Food looks amazing! And I’m gonna say it again….. love your handle!

          • Dr. Pepper
            Dr. Pepper commented
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            I just ate one of those sausages tonight, watching the Sounders whup the Colorado Rapids at Lumen Field. Now, if only it came with the rest of the pretty meal you cooked!

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