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

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    4 seasons in one day happens often in PE. Today was one. I got by.
    Butchered bellies for bacon and burnt ends and then some off cut "ribs".
    Had some memorable moments listening to good music while managing my meat.
    Bone-in pork belly for a friend and cured topside roast cooked to 72C (only because I'm obedient). We had some thinly sliced pieces with creamed spinach, roasties, rice and gem squash for supper.
    The rest and there's lots is for lunch sammies during the week with hot English mustard.
    Tommorow is for the PBBE and "ribs". As for the ribs I've still got to figure out who I'm sponsering them to.

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    • tbob4
      tbob4 commented
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      Looks great

    Smoked bacon McMuffin and French Toast. The bread is from a Mennonite bakery in Bangor, CA - The Bake Shoppe. It is jalapeño/cheddar cheese bread. Fresh out of the oven, Friday. The mixture of sweet (syrup) and spicy is outstanding.

    One of my coworkers, who is 6 months pregnant, bought a loaf at the same time I did. She ate the entire loaf before we arrived back at the office from the field. Her motto is "I get to indulge in food now because I can't drink my calories". She then giggles uncontrollably. She made me promise to bring her some bacon a week from now. She is being rationed.

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    • Elton's BBQ
      Elton's BBQ commented
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      Nice!!

    • Caffeine88
      Caffeine88 commented
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      Jalapeno cheddar cheese french toast - not a combo I would have thought of, but one I'm gonna try! My wife has taken up bread baking, and this goes on my list of requests.

    • tbob4
      tbob4 commented
      Editing a comment
      Caffeine88 - the jalapeños are cored, I believe and are diced diced very small. The heat is subtle. They make an onion bread, as well. The ratio of onion bits to batter is similar to the jalapeño ratio. The cheddar cheese is sharp. They did tell me they use a large grate - gives better color.

    My big toe...
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    • Donw
      Donw commented
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      Is that blueberry sauce rub you are using? I would also like to suggest moving the toe closer to the heat or it is going to take forever to reach temperature.

    • Panhead John
      Panhead John commented
      Editing a comment
      Thank God for the socks. Don’t really need to see heated up toe jam.

    I’m trying some Duroc Pork St. Louis ribs from Creekstone Farms with the Memphis Rub (Thank you Meathead). Click image for larger version

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    • tbob4
      tbob4 commented
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      Looking really good

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Gotta Love dat!

      Them dumb Farm Folks, way out there in Kansas Territory, don't know too awful much bout raisin up some Prime Black Angus, much less anthing so complimacated as hogs...

    Corn Beef, Instapot.
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    Sliced,

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    Great stuff for Sammie's on Martin Potato rolls.

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      • fzxdoc
        fzxdoc commented
        Editing a comment
        Great looking cook!

      Berkshire pork chop from Wild Fork Foods cooked on the PK-O along with the mashed potatoes and red Hatch gravy left over from last night:
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      Last edited by 58limited; October 18, 2021, 03:27 AM.

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      • tbob4
        tbob4 commented
        Editing a comment
        Looks awesome

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        I've always found Berkshire cork hard to chop. Any cork for that matter. ;-)

      • 58limited
        58limited commented
        Editing a comment
        LOL - fixed

      Gumbo day. Chicken and andouille sausage.

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      • SheilaAnn
        SheilaAnn commented
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        laissez le bon temps rouler!!

        I see an Abita, hot sauce and perfect steamed rice in your future! (If not Abita, your fav beverage)

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Yum!

      • barelfly
        barelfly commented
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        Oh man! This. This just makes me wanna get the big Dutch oven out and make some gumbo this weekend!

      Wondered why one of the bacon slabs was short? Had to have treats. Click image for larger version

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      • Jim White
        Jim White commented
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        I’ve been a good boy. I deserve a treat.

      • Dr. Pepper
        Dr. Pepper commented
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        Those look wicked!

      It for all cold and that just calls for a lasagna

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      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        It’s “cold” in Dallas? Just talked to my sissy….. not so cold.
        I can’t talk, SoCal just dropped to under 80f. Better start making stew! 😝

        That said, fine looking lasagna.!

      • Ernest
        Ernest commented
        Editing a comment
        SheilaAnn you know Dallas is cold when the AC is turned off and windows are open October. It is 57 degrees

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great Lookin Food, as always, Brother...

        57° in Dallas??? Are y'all havin much trouble, dodgin th snowplows???

      We re-did the date night dinner from a couple weeks ago for 20 fine friends to celebrate my daughter's 25th birthday. I'm embarrassingly happy to report that I managed to get all 6 Tri-tips to the perfect medium pink, and all were hot when they hit the serving board. I put 3 on each Weber, one set about 10 min after first, on the indirect side at about 250. When the first set hit 115, I pulled them off and loaded up with screaming hot lump charcoal to sear them up to 135. The next batch was ready to sear when they were done. Both sat for 15 minutes to rest, and I got to slice them all hot with a board sauce. The pinquito's were as good as the first one, and Lisa's reset of baked relleno was a hit. No pix of the relleno, but recipe post coming shortly. It was a good day - nothing makes me happy like guest's eyes rolling back in their heads! 😁😁

      One pic is the cold slices I used today for sandwiches - just to show off the color.

      The other is what you do when you realize you're about 15 behind in starting the lump to be ready when the meat needs searing. With respect to ecowper, I stayed down range of all charcoal pops and the blower had it ready in 10 min. 👍🏻

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      Last edited by Caffeine88; October 17, 2021, 09:51 PM. Reason: Attempting to stay ahead of the grammar police.

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      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Baller!

      • Panhead John
        Panhead John commented
        Editing a comment
        Well done on the grammar! After giving it a cursory glance, I noticed no glaring mistakes. Food ain’t bad looking either. 😉

      • ecowper
        ecowper commented
        Editing a comment
        Love the leaf blower application!

      Last night's brisket was awesome, but tonight's brisket hash was ridiculous.

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      • Caffeine88
        Caffeine88 commented
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        It always amazes me how leftovers can be so much better than the original! Nice work.

      • tbob4
        tbob4 commented
        Editing a comment
        That is delicious looking.

      Super bad picture,… grilled country ribs, pea salad and grilled radishes.

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      • tbob4
        tbob4 commented
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        Love the backdrop, too

      • SheilaAnn
        SheilaAnn commented
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        tbob4 that was by design! ❤️

      • gboss
        gboss commented
        Editing a comment
        Grilled/Roasted radishes are super-underrated.

      So I hopped on the trend all the cool kids are doing these days and made smoked cream cheese.

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      Then I posted that to InstaBook, ate some TidePods, and made some lamb chops.

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      Dry brined with Montreal Chicken for 36-ish hours, seared, and then finished over couscous in a cast iron skillet. 10/10 Would make again.

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      It's really amazing how well the Montreal Chicken rub works with lamb. Highly recommended.

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Thanks for the tip.

      Yesterday's beef rib cook. Overnight DB, rubbed up with some Hank's Bonafide and plopped in the stick burner for about 6 hours at two fiddy-ish.

      In light of a recent event utilizing lump charcoal, all safety measures were observed:
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      And to ensure proper ignition I used the finest fire starter/birdcage liner available:
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      Taking up smoke:
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      Out of the fire: Papa's Rib Mama's Rib Cooper's Rib
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      And onto the plate:
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      Last edited by CaptainMike; October 18, 2021, 10:59 AM.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        I mean.....I think you have found your new profile pic.

      • RichieB
        RichieB commented
        Editing a comment
        You should market that as standard Q'in' garb. I'm sure Meathead will review, give it Platinum rating and start pushing it.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        The PHJ dinnerware as kindling is priceless! As are those ribs!!!

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