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

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    Got my pig on Saturday! First cook: Harrison Ford pork chops. Pork chop (porterhouse) seared and finished in the oven. Create a sauce with tomatoes, garlic, kale and caraway seeds. Don’t judge…..it works! Tossed with pasta this time and shaved Romano cheese.

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    Last edited by SheilaAnn; October 3, 2021, 11:13 PM.

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    • Dr. Pepper
      Dr. Pepper commented
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      I would never laugh at your food! Nor your sauces.

    • Stuey1515
      Stuey1515 commented
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      That looks outstanding ma'am

    Pork chops, baked sweet potato, corn. Not pictured is a spinach salad with blue cheese and apple. I pulled the spinalis off the pork loin ans cooked that as a treat. It was wonderful.

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      I only use my phone for pics and have no talent for plating, but here's a bit of evidence from the weekend cooks. Forgot to take after shots of the onion rings and somehow didn't take any pics of the chuckie cheesesteaks we had with the onion rings, but boy were they good. That was Saturday, though. Here was Friday, along with the one I did remember to take of the onion rings:
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        Something about a lazy Sunday…cooking chicken on a kettle grill over charcoal! Life’s simple pleasures!
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        • barelfly
          barelfly commented
          Editing a comment
          That Holy Voodoo rub is great! Versatile, whichI really like. Chicken looks great!

        • TWBarbecue
          TWBarbecue commented
          Editing a comment
          barelfly Thank you! I like Holy Voodoo a lot as well! That Baby Out Sauce was really good. A little bit of a kick that doesn't melt your lips off. Really good!

        Did the Poor Man's Burnt Ends yesterday. About 5 hours to 165 then another 2 to 195 wrapped in butcher paper, hickory chunk. Cubed in pan for an additional hour or so. Total time about 8.5 hours. Put in pre heated oven covered with foil, oven then off. Eat about an hour later. Really good, tender great bark and sweet taste. Baked potato with butter and loaded 3 cheese blend finely grated (store bought)

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        • tbob4
          tbob4 commented
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          Looks great!

        • ssandy_561
          ssandy_561 commented
          Editing a comment
          I think I like smoked Chuck Roast better than smoked brisket. I always seem to get better results with the Chuck Roasts.

        I've been mostly MIA the last few days. Been dealing with some...stuff. But I should be back to an improved normal in another couple of days. In the meantime, I did snap a pic of tonight's Thai green curry chicken. I've really gotten to love SV chicken thighs put into curry. I'll try to write up a version of it soon.

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        • Caffeine88
          Caffeine88 commented
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          I love Thai green curry, and we've been playing with a recipe. I'd be really interested in your SV version. It looks tasty!

        • tbob4
          tbob4 commented
          Editing a comment
          Hopefully all is well

        Beer batter fried cod and fish tacos

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        Last edited by Richard Chrz; October 4, 2021, 06:21 PM.

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        • Richard Chrz
          Richard Chrz commented
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          Panhead John. LOL but, I even used my own homebrew for the batter. . I should have done Gordon’s, y house might need less clean up. 😜 thank you!

        • Panhead John
          Panhead John commented
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          I actually have a package of Gorton’s Frozen Beer Battered Fish in my freezer…..right now. 😂

        • tbob4
          tbob4 commented
          Editing a comment
          I’m going to have to do that next week. Thanks!

        The wife's butter chicken. Delish. Click image for larger version

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          Korean chicken-thighs.....chicken thighs marinated overnight in gochujang, soy sauce, sriracha, rice wine vinegar, garlic, and ginger. Grilled on the weber with a pecan chunk until 185 F.

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          • Old Glory
            Old Glory commented
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            looks and sounds great!

          Sous vide two strip steaks. Seared in the CI on the Weber's side burner. Served with roasted delicate squash.

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          • Skip
            Skip commented
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            Looks great! The Delicata Squash is a nice side addition.

          • Dr. Pepper
            Dr. Pepper commented
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            Skip I agree: Delicata is the best flavored winter squash. Bonus: The skin is edible and the seeds make a great snack after baking with a little olive oil and salt.

          • tbob4
            tbob4 commented
            Editing a comment
            Did you guys have leftovers?

          Been brining a new batch of bacon for a few days. Was time to smoke it today. My maple whiskey bacon recipe. I added a pepper rub to it …. 8 parts coarse ground black pepper to 3 parts Lawry’s seasoned salt. Rinsed the belly slabs off, patted lightly dry, then applied the pepper rub. Built a nice fire on the Hasty-Bake, added to nice chunks of apple wood, ran the HB at 250F. Cooked to 160F.

          10.5 lbs of pork belly
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          trimmed up and ready to go in the brine
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          In the brine, off to hide in the fridge for 5 days or so
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          Put the pepper rub on
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          On the smoker, a few shots over time
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          All done and cooling off. Smell is driving me and doggie crazy
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          Last edited by ecowper; October 4, 2021, 07:29 PM.

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          • Henrik
            Henrik commented
            Editing a comment
            Get in that pork belly,....in my belly :-)

          • ecowper
            ecowper commented
            Editing a comment
            Henrik the best thing is pork belly prices haven't gone up like other big cuts of meat.

          I smoked a chuck roast brisket-style. Dry brined for 24 hours. Rubbed it with fresh cracked pepper, garlic powder, and brown sugar. After the stall I wrapped it in butcher paper. Once it was done I rested it in a cooler before slicing. It came out great.

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          Last edited by Attjack; October 4, 2021, 09:19 PM.

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          • Caffeine88
            Caffeine88 commented
            Editing a comment
            This is a really great idea. Definitely going to give it a go - that looks amazing.

          • Henrik
            Henrik commented
            Editing a comment
            Looks perfect to me :-)

          • ssandy_561
            ssandy_561 commented
            Editing a comment
            I believe I like smoked Chuck Roasts better than Smoked Brisket. I seem to always get better results with the Chuck Roasts

          Vietnamese pork belly

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          • Henrik
            Henrik commented
            Editing a comment
            Ah yes, gimme some!

          • ecowper
            ecowper commented
            Editing a comment
            mmmmmmm, pork belly

          Simple Spatchcock Chicken with Heath Riles Simple Citrus cooked on Mongo.

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          • Panhead John
            Panhead John commented
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            Love that color!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Very appetizing!

          • treesmacker
            treesmacker commented
            Editing a comment
            What Henrik said

          We’re still doing the hot dog thing, correct?

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          Last edited by Richard Chrz; October 5, 2021, 12:51 PM.

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          • CaptainMike
            CaptainMike commented
            Editing a comment
            Had one for lunch myself! Wrapped in a piece of homemade bacon and bedded in some chredded cheddah, topped with homegrown tomato wedges and homegrown and pickled jalapenos, with a squirt of not-homegrown brown mustard. A simple pleasure, mmmmm-M!

          • Panhead John
            Panhead John commented
            Editing a comment
            Only plant based hot dogs.

          • Caffeine88
            Caffeine88 commented
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            @Panhead John
            I thought there was an Un-like button here somewhere?

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