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

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    #46
    Any fans of German food? Smoking a classic Schweinshaxe today, using cherry wood chunks in my el cheapo kettle, with the SnS. Temp is now at 72 deg C, still rolling.

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Love me a big knuckle!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Ausgezeichnet! It was my favorite meal out when I volunteered at Landstuhl for a couple of weeks back in 2008. I assume that will require close to 10 hours to melt?

    • Troutman
      Troutman commented
      Editing a comment
      Sehr gut, mein freund !!!!!

    #47
    So, got the pork knuckle done. For reference: if brined and boiled, it’s called Eisbein. Most often eaten in northern Germany. If grilled (in the oven), or in my case, smoked on the grill, it’s called Schweinshaxe. Most often served in southern Germany.

    I smoked mine for 5 hours, until internal temp was 80 deg C. I didn’t want to turn it into pulled pork.

    Skin was cracklin’ crispy, meat was juicy. Didn’t use a rub or anything, just scored the skin and dropped it on the grates.

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    Whadda y’all think? Classic pork flavor, just a bit too much fat n gristle for my taste.



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    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      Looks awesome. It is also super popular in the Czech Republic where I had it with a recipe that I assume is regional. Mine was super rich, served with a sauce, and I think roasted versus smoked.

    #48
    Do you ever go to the tienda and get those giant tortillas? I do. Spinach, shiitake, hatch chilis, and gruyere.

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    Last edited by Attjack; September 25, 2021, 03:05 PM.

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    • tbob4
      tbob4 commented
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      Another outdoor TV! Darn it! I’m loving the food and the TV. I am scheming because of you and Richard Chrz

    • Attjack
      Attjack commented
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      tbob4 I also added a TV in the way back this year.

      Last edited by Attjack; September 25, 2021, 05:56 PM.

    • Troutman
      Troutman commented
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      Over the top right there. Gorgeous pix !!!

    #49
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    • Ernest
      Ernest commented
      Editing a comment
      tbob4 butter roux, mirepoix, anchovies, grainy Dijon mustard, a touch of chipotle powder and homemade chicken stock. Strain after cooking and finish with fresh cracked pepper medley

    • Ernest
      Ernest commented
      Editing a comment
      The "bed" is leftover pan fried mashed potatoes

    • tbob4
      tbob4 commented
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      Thanks!

    #50
    Breakfast was requested for dinner, but I wanted to smoke something. A compromise has been reached.
    Attached Files

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      #51
      Made a variation on Senate Navy Bean Soup.
      Used, mostly, boxed chicken broth with the last of the home made broth (need to make some more). Added Rancho Gordo Ayocote Blanco Beans, bones from a pork shoulder I smoked a month ago with a ham hock. Instead of cubed ham I used some pulled pork. The rest was per recipe; onions, garlic, cloves, potatoes, apple cider vinegar.
      Figured it would be good.
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      I was right..............very good!
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      • saneric38
        saneric38 commented
        Editing a comment
        That looks great.

      #52
      A returning favorite at my house... spatchcocked smoked chicken with Meathead's Memphis Dust rub
      Attached Files

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Nice yardbird !!

      #53
      NY Strip grilled hot and fast (constant flip method) on the Smokey Joe. Side of French fries. Eating out on the deck. Eating alone because Barbara's working late.
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      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        As did I once I figured out what happened. We had the fire alarm disconnected due to its overly sensitive placement and replaced it with a Nest one. And that is the story of why I am not allowed to cook things that could burn when she is not around.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        But…man that pizza was GOOD.

        Worth it.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Looks delicious!!

      #54
      Made skirt steak with fall seasoning and cauliflower & cheese casserole.
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      • tbob4
        tbob4 commented
        Editing a comment
        That really looks good!

      • skipsdaughter
        skipsdaughter commented
        Editing a comment
        Michael_in_TX This is a mixture of: sea salt, black pepper, smoked paprika, dry mustard, cumin, coriander, granulated garlic, granulated onion, turmeric, chili powder, allspice, rosemary, cinnamon, and honey. (aka, how many spices can I put into a single blend?!?!?)

      • ssandy_561
        ssandy_561 commented
        Editing a comment
        Would like more information on the cauliflower and cheese casserole please.

      #55
      Saturday night grilling with my son ❤️
      Attached Files

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Lucky son! How old is your son and which steak did he get?

      • CobbBBQ
        CobbBBQ commented
        Editing a comment
        He’s 14 and getting pretty good with the grill. I had the bigger steak 😊

      #56
      The girls don’t like sausage or beef short ribs, but they were gone ALL day, so daddy had both. A already smoked beef sausage with cheesy scrambled eggs and the other half of a cinnamon roll my wife got at farmer’s market last night for brunch. Some extra fatty short ribs for dinner. Max’s Savory Original sauce paired with the ribs awesomely.
      Attached Files
      Last edited by glitchy; September 25, 2021, 06:51 PM.

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        You should invite CobbBBQ ‘s son over. See the post above. He would appreciate a good beef cook, I am sure.

      #57
      Today was a major smoke day! My first ever try pork belly burnt ends. I also made bone in beef short ribs, boneless country style ribs, and Goat Leg.

      Attached Files

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        How'd the goat leg turn out? Did you treat it like a pork butt, and bring it up to 200, 204, until probe tender? My sister gifted me a bone-in goat leg for my birthday; it's in the freezer now.

      • Macktechie
        Macktechie commented
        Editing a comment
        First time trying goat so I just did a slow smoke until 145. I thought about high temp but wasn't sure. I might do that next.

      • ssandy_561
        ssandy_561 commented
        Editing a comment
        Just got the meat sweats looking at all those pictures

      #58
      Reverse seared tri tip tonight.
      A 48 hour dry brine was followed up with a dusting of Hanks Beef.

      Smoke was courtesy of the pooper set for 225, and boosted with a smoke tube filled with hickory.
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      A quick sear on the Weber finished things off.
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      All in all, I was very happy with the end result.
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      • Henrik
        Henrik commented
        Editing a comment
        Nice, that tri tip looks great!

      • willxfmr
        willxfmr commented
        Editing a comment
        Henrik Thanks for your help! It wouldn't have been the same without you.

      • tbob4
        tbob4 commented
        Editing a comment
        That is mighty tasty looking.

      #59
      Just burgers tonight. Yoder Bacon

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      ​ ​​​​​​​

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        #60
        We made pizza last night and it was our best looking and tasting pizza yet. We cooked on a 14” cast iron pizza pan for 20 min at 425F in the oven.

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        • IFindZeroBadCooks
          IFindZeroBadCooks commented
          Editing a comment
          Yum! Mushroom and pepperoni?

        • Argoboy
          Argoboy commented
          Editing a comment
          Yes with red peppers.

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