Went with Malcom Reed’s Char Sui pork chops. Came out great!
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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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.
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Blessed with a screened in covered patio to cook in!
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Last edited by Richard Chrz; October 3, 2021, 06:47 PM.
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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.
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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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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.
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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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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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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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.Last edited by Thunder77; October 3, 2021, 07:38 PM.
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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
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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.
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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.
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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.
Last edited by Attjack; October 3, 2021, 10:58 PM.
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