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

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    I've been seeing cabbage rolls on the "Germans from Russia" FB group, so wanted to make some... it's been a long time since I did these...

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    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Bookmarked the recipe. Thanks. Those look great.

    • ecowper
      ecowper commented
      Editing a comment
      My mother is Hungarian and makes a similar dish called Töltött Káposzta … .pronounced, roughly, tal tot kapa shta …. More cabbage and sauerkraut focused, not really any tomato sauce. The stuffing is probably similar … pork sausage, rice, paprika, caraway seeds

      Looks really good!

    • barelfly
      barelfly commented
      Editing a comment
      Oh wow. This is a blast from the past. My mom used to make these when I was younger. Takes me back! And these look great!

    This is what happens when you watch this site all week to be inspired to grill double burgers and you’re lucky enough at the end to have someone say they only want a single.

    And as long as there are singles, I’ll call it the clean up burger.
    Attached Files

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      That's a jawbreaker! 👍

    • smokenoob
      smokenoob commented
      Editing a comment
      please video! 😂

    • Ernest
      Ernest commented
      Editing a comment
      A single is not a burger, that's ground beef sandwich

    I got inspired by Donw's Dry Roux thread (Dry Roux for Gumbo report - Pitmaster Club (amazingribs.com)) and followed the recipe in the video linked in his post. The only changes I made were that I browned the chicken first and then did the trinity in the same pot so I got all of the delicious fond and I used hot Italian sausages as andouille is a little hard to come by out here in the sticks (need to make and freeze some. First time I've made gumbo and both SWMBO and myself loved it. Definitely a keeper!

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

    A few ring necks I knocked down yesterday
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    • Andrrr
      Andrrr commented
      Editing a comment
      Yeah, what’s your go-to pheasant recipe?

    • Spinaker
      Spinaker commented
      Editing a comment
      I like to butterfly them, stuff with cream cheese, wrap in bacon, bread and deep fry. texastweeter Andrrr

    • texastweeter
      texastweeter commented
      Editing a comment
      Add some jalapenos or Serrano's to that! I do it with quail breasts!

    I was given some Venison burger the other day so I made a batch of peppered flavoured jerky and my wife says it is a good batch and I agree. I made a batch last week and I screwed something up and I ended up throwing it away. I used a jerky shooter kit to extrude the strips then I smoked it on the Traeger for 2 hours at 180F. I have two silicon smoking screens and they work well.


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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good indeed

    On request from my daughter-innad..
    Bone-in pork ribloin.. pre-smoked
    Salad and baked potatoes on the side..
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    Last night’s pizza

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Norway?

    • smokenoob
      smokenoob commented
      Editing a comment
      What’s your favorite beverage? I’ll meet you anywhere😉

    • holehogg
      holehogg commented
      Editing a comment
      Suppose I'm too late to throw my hat in?
      Yum.

    Today’s broccoli cheddar soup

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    • tbob4
      tbob4 commented
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      SheilaAnn - Medium cheddar is banned in my house - sharp/extra sharp only! Hahahahaha The soup looks delicious and I am imaging it with sharp.

    • Panhead John
      Panhead John commented
      Editing a comment
      tbob4 with ya on that bro! Extra sharp only!

    • tamidw
      tamidw commented
      Editing a comment
      My favorite type of soup! I make it often and add carrots to it too. My son says my broccoli and carrot soup is the best.

    Pork butt on offset. Meat church honey hog rub, and some apple wood (from Raleigh) and some oak wood (from Charlotte).
    Attached Files

    Comment


      Did a lamb roast on the kettle + sns + FireBoard + pit viper today. Briquettes and cherry wood chunks . Smoked it at 125 deg C for a little over an hour. Took it when internal temp was 53-55 deg C. Rubbed with Hank’s Signature Steak Rub.

      Turned out to be the best lamb roast I’ve done. Incredibly moist, tender, flavorful. Very easy cook, no thrills. Must revisit that butcher.

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      • Henrik
        Henrik commented
        Editing a comment
        Give it a try ecowper, the combination of lamb + steak rub was excellent.

      • Henrik
        Henrik commented
        Editing a comment
        Thanks Dr. Pepper, sorry, no shots of it sliced. But it was perfectly pink thin slices, like roast beef. Served with a chimichurri, potatoes and brussel sprouts.

      • Henrik
        Henrik commented
        Editing a comment
        Thanks Panhead John, now that would be something! I was gonna order some of Meatheads rubs, but the cost of getting them across the pond is ridiculous (due to tolls, shipping), so I haven't tried them yet. Would love to though.

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      I have volunteered/been volunteered to cook for a buddy's bachelor party weekend. This is a second round and we're all old at this point, so it's going to be centered around food, alcohol, sports, cornhole, and such. Brisket was requested. I have done fairly well with brisket, but not what I would be proud serving to a group of good friends yet. So, I needed a trial run.

      ~16lb prime packer from Costco. Trimmed. Morton coarse kosher salt and fresh ground pepper. Hardwood lump with white oak. Point/fat side down. ~230F until bark was good, wrapped in butcher paper with tallow, took to ~195 @300F until probe tender. Rested, then into 150F oven for ~4 Hours more rest.

      I would serve
      this to friends. Now I just have to to it again with twice as much meat on a kamado.


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      Last edited by gboss; November 6, 2021, 04:00 PM.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Looks outstanding. You got this!

      • gboss
        gboss commented
        Editing a comment
        Made a batch of Meathead's Texas Barbecue Juice served on the side. The juice was delicious and tasted great on the meat, but the meat was fine by itself.

      • tamidw
        tamidw commented
        Editing a comment
        ‘ I have volunteered/been volunteered’ around here we call that voluntold. 🤣 Looks good.

      Lobster
      Attached Files

      Comment


      • smokenoob
        smokenoob commented
        Editing a comment
        You say lobster, I say roll!

      • DavidNorcross
        DavidNorcross commented
        Editing a comment
        Well this group is kinda slow. Just trying to help. I mean there was not much else I could have said, I guess.

      • texastweeter
        texastweeter commented
        Editing a comment
        Damn, the mud bugs are huge there!

      Today, Judges, we have prepared Garlic Roasted Pork Loin

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      Time to eat!!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        I’d eat that!

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

      Lamb Lollipops on the PK-O. Marinated in Meathead 's Sheep Dip and served with the last of the mashed potatoes and Diane sauce from the other night. Not shown is a bowl of Rancho Gordo Royal Coronas that I cooked last month. Fig balsamic vinegar for a plate sauce.

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      • ecowper
        ecowper commented
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        I have a pound of Coronas that are calling my name. Gonna have to do something with them soon.

        Also, David, that looks outstanding!

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ID:	1121172 Stuffed pork tenderloin tonight. I butterflied it out and layered prosciutto, provolone, and black olives. Hit it with an all purpose rub I like. Rolled it up and smoked it at 225 on the Recteq to an IT of 145. Served with German style braised red cabbage. Very tasty.

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        That looks really good 👌

      • holehogg
        holehogg commented
        Editing a comment
        Not a fan of pork tenderloin but I'd be all over that. Good job Sir.

      • Spinaker
        Spinaker commented
        Editing a comment
        Oh man. Prosciutto is my favorite meat on the planet.

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