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

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    I thought today’s pics looked better than yesterday’s and no one here is complaining about too many pics right? Sous vide turkey breast with Simon and Garfunkel rub. I love Chef JP’s carving technique for turkey as you can deliver a much nicer breast to the table.
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    • Michael_in_TX
      Michael_in_TX commented
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      My feelings towards what I have just seen cannot be expressed in words.

    • Captain Super Awesome
      Captain Super Awesome commented
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      That is a thing of beauty, sir.

    • Mr. Bones
      Mr. Bones commented
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      Helluva Fine Job, Brother!!!

    The crowd voted for pulled pork as a follow up, and I could hardly tell 'em no!
    This 9lb butt got kosher salt 24 hrs ahead. I had almost enough Memphis dust and a bit of BBR that had some extra cinnamon and espresso, so I mixed up and went with the combo. The kettle held pretty stable for the sole cook at 225 - 250, with almost no excursions. I used a big handful of Pecan chips every 20 minutes for the first hour, and then just let it ride. The water pan stayed full, no leaks this time. At 14hrs it was still only 185 at the bone and had some probe-stiff spots, and the coals where near gone. I pulled it, covered in foil, and put in the oven at 300 for about 30 minutes and had it at 203 and probe tender. It pulled beautifully, and tasted better.

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    • Henrik
      Henrik commented
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      Insane bark 👌👌👌!

    • fzxdoc
      fzxdoc commented
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      Picture perfect.

      Kathryn

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Perfeck lookin poke butt, Amigo!

      I cook mine like this, with some bark all up on em!

    For Thanksgiving: Cow-based turkey (aka tri-tip), cooked SV then seared. Served with sweet potatoes - a combo of store-bought that was too sweet and cut with just baked.

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    • Caffeine88
      Caffeine88 commented
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      Cow-based turkey! Love it... I, too, am a fan!

    Today is the Apple Cup, the annual rivalry game between UW and WSU …. WSU won 40-13! And I made smoked queso!

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    • RickyBobby
      RickyBobby commented
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      Pretty sure I’m gonna need the recipe on that Queso if you’d be willing to share ecowper. Looks amazing!

    • ecowper
      ecowper commented
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      RickyBobby this is basically it … .except that I use WSU Cougar Creamery cheddar :-)

      https://snsgrills.com/pages/smoked-queso

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Killer Diller smoked queso, Eric!!!

      Th entire 'horse divers'* spread looks Fantastic!

      *Fred Sanford

    Got a Creekstone Farms brisket going. Chef’s Table. It’s a big sucker. Haven’t tried pork rub on a brisket, so I figgered that’s worth a shot. Smoking with cherry wood.

    Got the SnS, FireBoard 2 and Pit Viper running the show. I’m just leaning back in my chair 😄

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    • Henrik
      Henrik commented
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      Thank you IFindZeroBadCooks!

    • ofelles
      ofelles commented
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      So go ahead and "RUB" it in with the unattainable rub! I used to like you! 😖😜

    • ecowper
      ecowper commented
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      ofelles I still have some of Hank’s beef rub in the cabinet. I’m hoarding it now. Sadly, I’m all out of the pork rub.

    Had ANOTHER Thanksgiving dinner that couldn't be beat, went to sleep, and didn't get up until the next morning. Fortunately, no phone call from Officer Obie.
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      Spatchcocked Turkey along with an additional bone-in Turkey breast! Smoked at 325 for about 2 1/2 hrs. Hope everyone had a great holiday!
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      • DaveD
        DaveD commented
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        Fine work!

      • Jfrosty27
        Jfrosty27 commented
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        Now that’s gettin ‘er done!
        Good work pitmaster.

      Leftover mashed potatoes pancakes

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      • holehogg
        holehogg commented
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        Sausage? Reminds / looks a bit of the Russian sausage I buy.

      • Ernest
        Ernest commented
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        holehogg this is just regular Eckrich smoked sausage. I drop it in 145 degrees hot tub time machine.

      Didn't think I'd see the outside of my house today, let alone my kettle. Strong winds for almost 2 days. Still pumping this morning, a brief thunderstorm some rain for awhile then suddenly the wind was gone and the sun shone.
      Had not planned a long cook due to the elements but with the break in the clouds I could not contain myself.
      The following "braai bread" is the only bread baking I do. Feeling like some time with my cooker I fired it up for a first "smoke bake" (not in the usual indoor box). When the bread was done, a scratch of the coals and quick flame grilled some thin'ish club steaks.

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      Shop bought bread dough, cream, milk, white onion powder and grated cheese.
      Was about 90 minutes basking.


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        Favorite part of thanksgiving leftovers. Stuffing waffles. Perfect for a football Saturday.

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          Brisket is done. 7 hour cook, 2 hour rest. Cooked at 130 deg C / 265 deg F for 5.5 hours, then cranked it up to 200 deg C /400 deg F for the last 1.5 hours. Real good bark, just a tad bit dry flat. Probably because I pushed it a bit.

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          Had to fit some turkey in this weekend.

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          • Ernest
            Ernest commented
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            BEAUTIFUL!!!!!!!

          Franko Pepe's "mistaken" margherita but 16" NY Click image for larger version

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          • RickyBobby
            RickyBobby commented
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            That looks incredible! Nicely done!

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Nice charred marks! Inside or outside cook?

          • Michael Brinton
            Michael Brinton commented
            Editing a comment
            Inside on a steel

          Our neighbors have some guests from Mallorca staying with them this week. One of the guests, Alvaro, made a seafood paella which was out of this world. Not my cooking, but learned a lot from a master.
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          • SheilaAnn
            SheilaAnn commented
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            100 Likes!

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