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

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    Pizza night!
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    • holehogg
      holehogg commented
      Editing a comment
      Yes Sir, pi r squared.

    • Dewesq55
      Dewesq55 commented
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      Elton's BBQ - Mine, too, Kjetil😁

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      holehogg - I like that. I think I'll steal it.

    For all you Brussels sprouts lovers, Brussels sprout risotto.
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    • BradNorthGA
      BradNorthGA commented
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      YESSSS

    • Panhead John
      Panhead John commented
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      Don’t forget me!
      Last edited by Panhead John; November 7, 2021, 03:30 AM.

    • Spinaker
      Spinaker commented
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      One of the best veggies ever.

    We seem to be on a fish streak lately. While picking up tuna at Joe Patti’s the other day I noticed the Orange Roughy looked really fresh so………..Crab stuffed n baked Orange Roughy tonight! 😛
    Attached Files

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    • Elton's BBQ
      Elton's BBQ commented
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      Interesting.. Looks good!

    • barelfly
      barelfly commented
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      I picked up OR a month ago, not fresh….freshly frozen since I live in the desert! But, I really have enjoyed it. And seeing this gives me an idea to try it another way!

    I recently turned a 16lb brisket (pre-trimmed) into some pastrami using a mash up of Malcom Reed and Meatheads recipes. After giving over half away to family and friends, My wife and I are now incorporating a bit of pastrami into every meal before we go on vacation next week to try and run through it all.

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    I made the Pastrami Burger out of George Motz cook book The Great American Burger Book.

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    And I free styled breakfast for my wife and I this morning.

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    • MrToad
      MrToad commented
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      I have the "Great American Burger Book" - - Fun read and Fun recipes

    • holehogg
      holehogg commented
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      Oh boy.

    • Dewesq55
      Dewesq55 commented
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      That is some righteous -looking pastrami!

    A nice Fall Meal....

    Ossobuco over Cheesy Polenta

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    • SheilaAnn
      SheilaAnn commented
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      The best…. Might I suggest serving over butter/pecorino Romano risotto as well? I go back and forth from polenta to risotto. Love them both!

    • Ernest
      Ernest commented
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      Lemme have the marrow!!!!!!!

    • troymeister
      troymeister commented
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      Ernest. As cook’s prerogative, that was the first thing I ate.

    Made red beans and rice with Rancho Gordo domingo rojo beans. Mostly followed the Rancho Gordo recipe. https://www.ranchogordo.com/blogs/re...beans-and-rice
    I used half the sausage and added a meaty ham bone I had in the freezer though. Came out really well!
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    • Panhead John
      Panhead John commented
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      Gotta tell ya sir, I know my red beans and rice, those look killer!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Beautiful!

      Kathryn

    Did pizzas again this weekend, but this time we made them in cast irons instead of on the pizza stone. Verdict: we both have to give the edge to the cast iron, crust was crispier
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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      BradNorthGA great idea! I have Kamada Joe Jr arriving this week. A pizza may be my first cook!

    • holehogg
      holehogg commented
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      Look specially good. Carry on with this trend and we'll have to start calling you Fabio.

    • BradNorthGA
      BradNorthGA commented
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      SheilaAnn Kamado grills seem unbeatable for pizza

    Grilling shrimp last evening as an appetizer - tasty ! Click image for larger version

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    • fzxdoc
      fzxdoc commented
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      Wow those are big shrimp! I bet they were great.

      Kathryn

    • Spinaker
      Spinaker commented
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      DUDE! That skillet........what is it?

    • MrToad
      MrToad commented
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      Spinaker - the pan is a : round black preforated pan - a BGE acessory - I have had it long - long time - I have recently seen them in stainless - works well

    I bought a pork tenderloin to use up some extra sauerkraut, but came across a recipe posted by ecowper back in February thatI’ve wanted to try.

    Here is the link to the page where Eric’s recipe is found: https://pitmaster.amazingribs.com/fo...red#post994367

    Was EXCELLENT! Here are two pic, one out of the oven and one plated.

    Attached Files

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    • ecowper
      ecowper commented
      Editing a comment
      I remember doing that. It's good

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Oooh, thanks for the dinner idea for this coming week.

      Looks delicious.

      Kathryn

    • richinlbrg
      richinlbrg commented
      Editing a comment
      fzxdoc if you try it, I hope you’ll post your thoughts.

    Petite Tender from Akaushi. Tanked at 129H for 2 hours. Hot sear over regular charcoal for about 10 minutes, turning constantly. Very steaky, steak. Wish I had bleu cheese butter to finish.

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    • BradNorthGA
      BradNorthGA commented
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      I love this cut of meat. That looks amazing

    • gboss
      gboss commented
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      That looks amazing! Nice job!

    • Spinaker
      Spinaker commented
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      Wow! Now that looks good.

    Had a Friendsgiving last night with a bunch of friends. Spatchcocked and smoked a turkey. We raised this turkey too, turned out nice and juicy. Sadly was too busy cooking and enjoying friends to get any pictures except this one.
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    • MrToad
      MrToad commented
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      Looks good - neat photo - - But note: FRIENDS and FOOD trump photos - anytime

    • SheilaAnn
      SheilaAnn commented
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      Fine job!

    Two 3 pound chuckies with SPG

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    Onto the Grilla OG last night at 10:30 PM. Outside Temperature 34. OG loaded to the top with Hickory and set at 225 Pro Mode

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    At 6:30 AM this morning

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    Look at that Color

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    Wrapped in Aluminum Foil at 8:30 AM with a bit of beer.

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    At 10:30 AM they hit ~200. Into the cooler until 12:30 PM.

    Time to shred

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    YUM!

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    • texastweeter
      texastweeter commented
      Editing a comment
      Chuck makes the best pulled beef.

    Chanterelles and assorted veg.

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      Haven't touched the PKGO in a while, it's windy as heck and the MAK would been the smarter choice, but I never do anything the smart way :PM.

      4 frozen breasts, 20ish mph wind... some will be for salad or a sandwich, rest is a football snack.

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      While trying to showoff my thin blue smoke, a bird flew by. Mr Z gave me this shot.

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      I was surprised by 0 smoke ring. It does have a strong smoke profile, yet 0 color.

      Comment


      • KiloVolt89
        KiloVolt89 commented
        Editing a comment
        Oof, chicken looks great, pup looks happy!

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        He didn't catch the bird, but he enjoyed the chase.

      Smoked a chuck today. Pulled and topped with carmalized onions and a horseradish mayo on onion rolls. Served on Ron B's cherry board. RonB
      Attached Files

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      • Jim White
        Jim White commented
        Editing a comment
        Top-notch cooking and top-notch serving board.

      • RonB
        RonB commented
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        Looking good!

      • MrToad
        MrToad commented
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        Nice Presentation

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