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

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    LAMB SHANKS ALA TROUTMAN
    I followed Troutman 's recipe. https://pitmaster.amazingribs.com/fo...ed-lamb-shanks
    8 big lamb shanks from Marx Foods. Dry brined 48 hours, then 90 minutes on KBQ with cherry, around 250. Due to cancelling a couple of family meals because of grandkids back-to-school illnesses (colds, Norovirus, all Covid neg, and three of the five vaxed this week) these had to go back in the freezer after completion. Sample tasted very fine!



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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Troutman Well, you've only got yourself to blame for this!
      BTW, you may notice the muscles separating a little; I trimmed the fascia (silver skin) off the muscular part of each shank, so that the salt and smoke could make good meat contact. This comes at the cost of the shanks starting to deconstruct after the braise, but I don't mind. You can see the areas I cleaned off in the photos of the raw shanks, and the lack of restraining fascia in the final images.
      Thanks for recipe!

    • Ernest
      Ernest commented
      Editing a comment
      Dr. Pepper time to change your name!!!

    • Old Glory
      Old Glory commented
      Editing a comment
      I think you cooked the whole flock!

    Inspired by Richard Chrz and Ernest lately, I did a burger tonight. Not quite as photogenic but it was just what the doctor ordered. Click image for larger version

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    This mornings bake.

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    • willxfmr
      willxfmr commented
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      Wake and bake takes on a whole new meaning when you're involved.
      Last edited by willxfmr; November 13, 2021, 12:24 AM.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      willxfmr not.a new meaning, rather a dual meaning ✌️
      Last edited by Richard Chrz; November 12, 2021, 10:32 PM.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I baked differently. c. 0630

    My kids have a dog now. That's means I have one more dish to cook.
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    • tbob4
      tbob4 commented
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      As Dessie (grandma Ridgeback) was in her last year she wasn't eating much. My wife tried making her boiled chicken and beef - nope. Smoked tri-tip and chicken - it's all she would eat. A bit spoiled she became but when she went, I didn't regret cooking for her one bit.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Cookin fer pets is fun, Ernest !

      (Git to learn new things, which makes fer Happy Brain...)

      I have a Tuxedo Kitty Packmate...Smokey eats an Astoundin Variety of foods, an Scoville range, Amigo...

      He rescued Me, bout 3+ yrs ago...

      Come all kinda diddley-boppin down th curbside, mewlin an a cryin...I sat down, an offered th backa me hand, gently...took some time to even sniff...if I moved one eyelash, he would flinch like I was swingin a Louisville slugger.

      Special Place fer his formers.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Hail, why don't he set up a subscription kinda thing? I'd Buy In! FOB, Babycakes!

      (Certainly have lived extended periods under exponentially worse conditions. )

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    • Michael Brinton
      Michael Brinton commented
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      Thanks! The oven is nice and clean because I dropped last weeks pizza in there and ran a fresh cleaning cycle.

    • tbob4
      tbob4 commented
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      That is delicious

    • fzxdoc
      fzxdoc commented
      Editing a comment
      That's one pretty pizza. No burned bits, which I find off-putting. Nice job!

      Kathryn

    6 pounds of bacon cooked on Wednesday. all the grease (about 3 cups) given to a neighbor for their chex / nut mix.

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    • tbob4
      tbob4 commented
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      Oh yeah!!!

    Keto Pre-25K Trail Race fill up. Finex fried salmon with capers cream sauce. Sided with Avocado, broccoli, Spinach, Pumpkin seeds. Gonna be a chilly start tomorrow morning.
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    • tbob4
      tbob4 commented
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      Go get 'em!!!!

    • fzxdoc
      fzxdoc commented
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      True that, @Ernest.

      Kathryn

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Now, put caper berries is a great martini and we can have a conversation! 🍸

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      Just pulled pork, and Kimchi Click image for larger version

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      • Jim White
        Jim White commented
        Editing a comment
        Is that peanut sauce on it? That looks wonderful.

      • SammyJ
        SammyJ commented
        Editing a comment
        Carolina Mustard Sauce

      I managed to freeze a pound of the point from the prime brisket I smoked recently. So I did a "backwards" chili cook today. (For you Texans, just say that this is a brisket and bean soup.) I soaked a half pound of Rancho Gordo pinquitos overnight and cooked them up. But their "broth" started with 3 Guajillo chiles, one Ancho and one Mulatto bloomed in the pan and then microwaved a few minutes in beef broth before going into the blender. While the peppers hydrated I fried 5 slices of bacon short of crispy and then cooked an onion in the drippings. The chile puree and a large can of fire roasted tomatoes went in and then I added the beans. Remarkably, the beans only needed two hours simmering in that goodness to cook after a 5 minute boil. At that point, I chopped up the brisket and 6 of the Lemitar chiles I roasted and froze last month. This all worked together really well.

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      Best of all, there's enough for tomorrow, too, so I don't have to disrupt football with cooking.

      Comment


      • ofelles
        ofelles commented
        Editing a comment
        That sounds really good. I will try some chiles in my bean broth!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Mention either Beans, or Chili, an ya jus gotta know I'll Pop Up, huh?

        Looks Mighty Tasty, from where I'm settin!
        Last edited by Mr. Bones; November 15, 2021, 01:10 AM. Reason: +a

      Bolognese tonight, at the request of the kiddos (my daughter is home for the first time since August). Just wish I would have had some time to make the pasta rather than using boxed.

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      • Dr. Pepper
        Dr. Pepper commented
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        Looks so good! Nothing wrong with a dried penne rigate!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        It's all about the sauce. A great bolognese works well on both fresh and dried pasta in our house. You're a good dad.

        Kathryn

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        NOM!

      Flank steak on a screaming hot cast iron and Rancho Gordo black beans. Not bad.
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      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks perfect!

      • holehogg
        holehogg commented
        Editing a comment
        SheilaAnn agree it is a tad sad.

      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        I am also really impressed by the slicing

      Saturday morning and the pork butt is smoking
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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I love your stone alcove. Looks like a place to drag the carcass after the kill. Where are you located? With the sweetgum (?) and rhododendron it could be the PNW.

      • CobbBBQ
        CobbBBQ commented
        Editing a comment
        Nine hours later dinner is ready 😊

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great pics, all around...th alcove is great, gotta be keerful alla them leaves, this time of year: they can flash off...

        Poke Butt lookin Jus right, like I likedta do mine, but...

        Mac an Cheese Pic done stoled th show!!!

      Mini pumpkin pies with smoked whipped cream in a "custom" Weber Jumbo Joe. Its custom because I painted it with high heat orange paint to make it look like a Jack-o'-lantern- I was bored .
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      • tbob4
        tbob4 commented
        Editing a comment
        That is funny

      • Panhead John
        Panhead John commented
        Editing a comment
        I hope you cook better than your taping skills. 😂

      • Eric2662
        Eric2662 commented
        Editing a comment
        Panhead John Not that it would have made any difference in my poor artistic ability, but I used generic scotch tape. hahah 😂

      I present Merlot steak from Porter Road served with Troutman ‘s mushroom sauce. Sous vide at 129 for 75 minutes and seasoned with hickory or coffee smoked salt and CharCrust. “Lightly” seared. Absolutely delicious. My wife said it was better than ribeye. We both agreed that we must have more mushroom sauce in the future and went back for seconds.
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      Last edited by IFindZeroBadCooks; November 13, 2021, 01:11 PM.

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      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Looking good on the steak color and the shrooms! I need work a few fungi in somewhere.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        We had totally forgotten about mushrooms and steak until Troutman reminded me. Usually we are steak and potatoes and it’s been that way for years. But it was amazing, smelled great, and just tasted wonderful. We had beautiful Bella mushrooms and they were like velvet.

      • Troutman
        Troutman commented
        Editing a comment
        Nice work Zero !! Keep the ‘rooms rollin’ !!

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