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

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    Some pre-hunt surf and turf.
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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Fantastic photo and the cook appears to be on point!

    • Henrik
      Henrik commented
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      Great shot! Looking forward to the rest!!

    • tbob4
      tbob4 commented
      Editing a comment
      I love that photo!

    Stuffed bell peppers. These were mostly cooked inside however. I cooked up some onions, mushrooms, bell pepper, rice, and ground bison in the kitchen. I then placed whole peppers with the tops cut off on the indirect side of the grill, and after some time I stuffed them and placed some mozzarella cheese on top. The peppers had a nice light smoke flavor to them, but we're still crunchy.
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    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Those look really good! I haven't had stuffed peppers in years.

    • tbob4
      tbob4 commented
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      I, too, haven’t had a stuffed bell pepper in years. You are giving me some really tempting ideas. Thanks.

    Chicken in bits n pieces.. grilled on the gasser..
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    • lostclusters
      lostclusters commented
      Editing a comment
      That looks like ketchup... on rice. Hmmm ... That's different. Is that a normal thing in Norway?
      Last edited by lostclusters; October 8, 2021, 05:59 PM.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Thank god for ketchup.. makes everyting good..
      Well lostclusters i've used ketchup on rice for years and love it..

    • tbob4
      tbob4 commented
      Editing a comment
      As we (the kids in the family) grew into our teen years my mom started to ween us away from ketchup on everything - meaning we put it on everything. She was mostly successful. However we all agree - second day spaghetti, fried in butter with ketchup on top is ambrosia

    At the request of my 9 year-old daughter. Roast pork lo mein with no veggies. A GirlDad’s gotta do what a GirlDad’s gotta do

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    • ofelles
      ofelles commented
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      Your raising her right!

    • tbob4
      tbob4 commented
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      Ditto ofelles

    Got my delivery of Sitka salmon Shares yesterday, promptly grabbed the King filets and defrosted :-)

    Decided to grill with an Asian marinade, put together this basic marinade:

    1/4 cup vegetable oil
    1/4 cup soy sauce
    1 tbsp rice vinegar
    1 tsp sesame oil
    3 scallions, chopped
    2 garlic cloves, crushed

    I put that in a ziplock bag, added the King salmon, marinaded in the fridge for 30 minutes while I was getting the Hasty-Bake up and running. Set the HB up for standard 2 zone cooking, adding a small piece of apple wood for a kiss of smoke.

    Meanwhile, I sliced a lemon into very thin slices, cooked some rice and made a green salad for sides.

    I grilled the salmon over indirect (probably that zone was about 275F) for 20 minutes. I had them topped with lemon slices while indirect. When the salmon probed 135F (or is starting to flake), I put on direct with about medium high firebox setting for 2 minutes to sear and caramelize a bit. By that point, the fish was flaking nicely (which happens around 145F internal), but still moist.

    Pulled and served immediately.

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    • Elton's BBQ
      Elton's BBQ commented
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      Looks awesome!

    • tbob4
      tbob4 commented
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      Beautiful

    Afternoon all.

    St Louis cut cooked in 4.5 hours at 275.

    Olive oil and this rub.

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    30 minutes soak time.

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    In my Yoder YS640S
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    4.5 hours later

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      Pizza tonight. Can’t believe this was my last can of Certified DOP San Marzanos. I’ve gone through 4 cases this year, me just entering red sauce seasoning.. the crust and the sauce was a punt. I had no ideas for dinner tonight, it I had this dough that was fermented for a looong time. Not a bad meal for little prep.

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      Last edited by Richard Chrz; October 9, 2021, 10:35 AM.

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      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks fantastic!

      • Richard Chrz
        Richard Chrz commented
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        jhoskins. Thank you, I am just really getting comfortable with not planning a meal, yet, knowing what is in my kitchen, and the confidence to do something tasty with it. I would rather be well planned. But, I am recognizing more confidence in my cooking, and the skill sets I have gained in a cooking atmosphere.

      • tbob4
        tbob4 commented
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        I ordered pizza last night. Looked nothing like this!

      Meat based Patty Melt with a side of artichoke!
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      • Elton's BBQ
        Elton's BBQ commented
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        Now this looks really good!

      • SheilaAnn
        SheilaAnn commented
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        smokenoob “meat based”…. That’s awesome!! Except for the ketchup 🤣

      • smokenoob
        smokenoob commented
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        SheilaAnn Pattymelt and ketchup is like pancakes and maple syrup! 🤪

      Gave my PKGO some love tonight. Smoked some bacon cheddar Johnsonvilles sub200 for and hour, turning and flipping every 15 minutes.

      Grilled up 2 at the end, stuffed the other 3 into a ziploc to join the tri-tip I will do this weekend. I still prefer fully smoked brats these days, but I had hot coals and it felt like a waste not to use em

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      • Richard Chrz
        Richard Chrz commented
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        Cool, this is one of those grills I could likely slide into my line up with little notice. Ha! Give KodiAKK and the rest of the pack. Scratch from me.
        Last edited by Richard Chrz; October 8, 2021, 07:01 PM.

      • Andrrr
        Andrrr commented
        Editing a comment
        How did you like be bacon cheddar brats? I picked up a pack the other day with the intent of smoking them too.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Andrrr they are good, to be honest I don't taste any bacon. They taste almost exactly like the standard cheddar brats to me.

      Stacy was out with her girlfriend tonight and it was just me and the dog …. I decided to use the cast iron and the gas stove as they were meant to be used. After an Old Fashioned, of course

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        ecowper since the meat goes into the modest 300 oven sitting in a very hot CI pan, is it easy to exceed your target temp? Do you flip partway into those 5 oven minutes to avoid overcooking the surface that’s resting on that hot CI?

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Redman Here you are: https://rangerup.com/collections/whi...-whiskey-glass

      • ecowper
        ecowper commented
        Editing a comment
        Dr. Pepper I don’t flip halfway through. If you have the steak over 100F internal, it will be medium+ in my experience. Careful about that internal temp.

      I have wanted to make fajitas for a while now, but things have made me put it off. Yesterday I decided that today was the day. While thinking about this I got the idea to make quesadillas instead. I used my fajita recipe but instead of folding the tortilla and eating them soft, I made fajita quesadillas. Turned out pretty good even if I do say so myself, but I'm not sure they were worth the small amount of extra work.

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      This was SWMBOs's spinach tortilla quesadilla...
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      Last edited by RonB; October 8, 2021, 08:25 PM.

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      • Panhead John
        Panhead John commented
        Editing a comment
        You do alright Ron…..when you’re supervised by the little lady. 😉

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Yum! Awesome cook!

      ​​​​​Cheshire Heritage Pork spare ribs cooked with hickory splits on the COS (all-wood cook.) They were friendly brined three nights before, rubbed with Memphis Dust. After they were done, they were Sauced with Barrister DEW's Rum Molasses Sauce and caramelized on the gasser. I'm still surprised how much different the flavor of all-wood smoked meat tastes than meat smoked with charcoal and chunks. It's huge.
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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Your ribs look so delicious! Juicy interior, caramelized bark.

      Flank steak on the gasser. Served with a board sauce of parsley, jalapeño, garlic, evoo.
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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful meat, but I don’t see the board sauce 🤷🏻‍♂️

      • holehogg
        holehogg commented
        Editing a comment
        I would flank that with my knife and fork any day.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Beautiful flank, perf4ct cook. I can taste that beefy goodness from here.

      Last night's brisket. Boy this one of the more stubborn one's I've ever done- it took 2.5hrs longer than expected, and that's with using speed-up tactics. I started at 5:30am planning it to be done at 5:30ish since 99% of my briskets & butts take 12hrs total. Dinner wasn't until after 8... happens to the best of 'em though.

      I wrapped after the stall -- or so I thought -- at 175, and it still didn't budge. I increased to temp to 275, then 300, then 310, and it stayed at 175, wrapped, for 2 more hours before moving up finally. Never had that happen after wrapping before. This was verified by moving the probe a couple times and double checking with the Thermapen in a few spots.

      My parents came over and they are the dinner at 4:30 type, so waiting until 6ish is already a stretch for them. Needless to say we were all starved and I had to apologize a few times and explain that this happens once in a while.

      But, it was worth waiting for! This was done with 100% maple wood that I stole from my dad last fall after we cut up a maple tree in his yard. I climbed in that tree as a kid. Anyway, I stole a couple dozen pieces he'd stacked up and told him "next year after it's seasoned I'll make you a brisket with it". And I did.


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      • theroc
        theroc commented
        Editing a comment
        Formidable

      • tbob4
        tbob4 commented
        Editing a comment
        The color is perfect.

      • RonB
        RonB commented
        Editing a comment
        Just. Lovely.

      Homegrown breakfast this morning.

      Diced up some onion, bell pepper, and squash from the garden

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      Added three home raised eggs

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      Plated and topped with cherry tomatoes from the garden

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      Not to make Huskee jealous, but it took less than 12 minutes! ;-)

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I'd recognize that Quail anywhere! Nice homegrown scramble.

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