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

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    Advantage of breaking up the bird.... I can make stock

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Doing the same thing as we type….

    • smokin fool
      smokin fool commented
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      Your stock is the bomb.
      Could you please share the recipe again.

    • tbob4
      tbob4 commented
      Editing a comment
      Same here. I’m BBQ’ing breast (big ones). Wife is using parts for everything else, including stock

    Cast iron pizzas on the Big Green Egg again. These were the best I've made yet
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      This a new one for me..
      boil the turkey in crab boil as u would shrimp/crab/crawfish.etc..till internal is no more than 150 on breast..turn off heat and let set for 10 minutes
      meanwhile fire up the kamado joe..and put bird on pit till breast is around 180...I had this in a pan as my buddy had busted his deflector..added some if the hot water from boil and some apple juice..this was real tastey..and different...first time this way
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        Smoked coho salmon with bourbon barrel maple syrup for appetizers tomorrow.

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        For tonight, dry-brined and reverse seared a couple of strip steaks. Grilled some shishitos from the garden with a few leftover roasted potatoes (a great combo). Rounded out with some pan-roasted asparagus.

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          A perfect meal, in my view. Nicely done.

        Had to practice getting the new SnS up to temp for the big day today, so double smoked a cured-but-uncooked ham on Wednesday. Click image for larger version

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        Here it is after about 30 minutes just before I wrapped (used Meathead’s double smoked method from over on the free side).
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ID:	1132136Done (about 2 hours total cooking time). Chris Lilly’s glaze was superb! Also, bonus gratuitous pie picture in the background (my wife is the baker…best homemade pie crust IMHO).

        Also, I tried something new this year to cut down on kitchen clutter for turkey day. I made the turkey stock from neck/backbone/giblets a day early so today in the drip pan under the bird will just be the strained stock, some wine, apple juice, sage and thyme leaves, etc…catching all the smoky drippings…but no need to strain the veggies and bones before reducing the gravy later on. I’ll report later to see if this affected the end result flavor.

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          A family tradition for thanksgiving morning breakfast

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          • shify
            shify commented
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            Donw - Love stuffing waffles too! That will be my snack during the late football game!

          • ssandy_561
            ssandy_561 commented
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            Love me some stuffing waffles. I’ll top them with some Turkey and then make a syrup with leftover cranberry dressing.

          • tbob4
            tbob4 commented
            Editing a comment
            Love it

          This is how I keep my mashed potatoes warm..... Hot tub time machine at 140

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          • RonB
            RonB commented
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            And I thought you were makin' bread...

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          • Panhead John
            Panhead John commented
            Editing a comment
            Nice! That looks really good!

          Made my Grandma Sandy’s pumpkin pie last night.

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          I can’t make a pie crust to save my life. I just buy Pillsbury pre-made pie dough and use them. I trim them flush with the pans because anything that sticks out just burns anyways since I won’t cover the crusts with foil.

          Will be topped with Cool Whip later tonight.

          In my younger years on a few occasions I would grab a whole tub of Cool Whip and a spoon and became a magician and made a whole pie disappear.

          Comment


          • IFindZeroBadCooks
            IFindZeroBadCooks commented
            Editing a comment
            Pies look yummy! My wife also uses the store bought crusts but she also likes to use these (not my wife’s exact ones but similar) to prevent the crust from burning.

            Adjustable Pie Crust Shield Silicone Pie Protectors Adjustable Bake Crust Protector Pie Crust Protector Cover Kitchen Tool for Baking Pie Pizza, Fit 8-11.4 Inch Pies (2 PCS) https://smile.amazon.com/dp/B07ZJB1ZXY/

          • smokin fool
            smokin fool commented
            Editing a comment
            I just gained 6 pounds!!!!

          • Huskee
            Huskee commented
            Editing a comment
            I like the half dozen eggs there.

          Spatchcocked 14lb-er Turkey
          Simon n Garfunkeled
          smoked @ 335° with a Pecan bath
          Attached Files

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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Welcome to the Pit!! Nice looking turkey!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            Welcome to the Pit!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Beautiful smoked turkey. And, great first post. Welcome

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ID:	1132361 Thanksgiving spread; spatchcocked, 12.8lb turkey on the Weber 22” kettle with original SnS insert…best $40 I’ve ever spent…about 2 hours on the grill. Last night’s stock in the drip pan took on a little smoke flavor, just a kiss, from a single chunk of cherry wood on the charcoal to start the cook. Most compliments on the juiciness of the turkey this year….but everyone also enjoyed the “muffings”, fresh baked dinner rolls, fresh cranberry sauce and Jacques Pepin’s garlic mashed potatoes (very similar to the recipe on the free side of AR). Other sides are from guests and were similarly delicious: scalloped potatoes, homemade sausage stuffing (dressing) and green bean casserole. Click image for larger version

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            Headed to my Daughter in just a bit. My contribution .
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            • Panhead John
              Panhead John commented
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              👍 What’s the address please?

            Double Smoked Ham on the PBC Chris Lilly apricot glaze with bourbon added.

            Little for the ham.
            Little for the cook

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            • HawkerXP
              HawkerXP commented
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              pbc, pbc, pbc!

            Happy Thanksgiving Everyone!
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              Happy Thanksgiving all
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              • smokin fool
                smokin fool commented
                Editing a comment
                Great color on that boid.

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