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

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    • Ernest
      Ernest commented
      Editing a comment
      The fries are from my frozen batch. I simmer them in a brine and low temp fry. Freeze in a single layer then bag in a zip loc. When kids want fries, I just a handful and drop them in HOT beef tallow for a few minutes.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Ernest That sounds intriguing. How long in the salted water?10 min? And, what temp is a low temp fry. And finally, what temp is a hot tallow fry?
      Thanks,
      Daniel

    • Ernest
      Ernest commented
      Editing a comment
      Dr. Pepper simmer in brine just shy of tender potatoes, cool to room temp. Fry at 300 degrees until the fries look like they are about to get some color.

    My wife wanted homemade sourdough for a soup bowl, broccoli cheddar.


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    • Dr. Pepper
      Dr. Pepper commented
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      Beautiful!

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I want so much to be able to do this....

    • Troutman
      Troutman commented
      Editing a comment
      Very cool !!

    I'm probably the only one who smoked turkey for Thanksgiving, right? This was on my Louisiana Grills LG900 pellet grill.
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      Sunday Night; Popeyes
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      • Dr. Pepper
        Dr. Pepper commented
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        SheilaAnn It's a Batman spork!

      • Panhead John
        Panhead John commented
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        Hell yeah brother! Nothing beats Popeyes spicy chicken and red beans and rice! 👍

      • Troutman
        Troutman commented
        Editing a comment
        Love that chicken from Popeyes.....

      Turkey Pot Pie

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      • Troutman
        Troutman commented
        Editing a comment
        Why not, we got turkey everything else !!! I love pot pies, send me one I'm hungry !!!

      Finished off our long weekend by enjoying some nice ribeyes with compound butter


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        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          PBC.

        • fzxdoc
          fzxdoc commented
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          The blue sky, the dog, the PBC and the perfect turkey. What's not to love.

          Kathryn

        Yesterday was Thanksgiving meal #3 for us, and my second turkey cook, for all our kids and their spouses.

        Originally I was planning to spin this 20 pounder on the Weber kettle rotisserie, but some issues I had with a 16 pound spatchcocked bird on Thursday with white and dark meat not getting done together (dark was over cooked before breast was done on that one) led me down a different path.

        I deconstructed the turkey, ending up with two huge boneless skin on breasts, wing flats and drums, and leg quarters where I deboned the thighs and then tied them back up in a cylinder with the skin. Ran the cook on the SNS Kamado in Kamado mode, at 325.

        I could not be more pleased with the results, and SWMBO agrees this is the best way to do turkeys going forward. Skin was crisp and every piece was done to a perfect temperature, through a combination of putting different peices on at different times, and managing where they were on the grill, taking advantage of the outer perimeter hot spots on a Kamado to crisp things a little. Serving is so easy as you just slice the breast and thigh meat, and let folks that want go after wings and drums.


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        • Troutman
          Troutman commented
          Editing a comment
          Very cool looking cook Jim. I would have stuffed those thighs with boudain, but hey that's me !!!

        • jfmorris
          jfmorris commented
          Editing a comment
          Troutman I did season them well before rolling up and tying them off with string. I'll have to thing about that next time!

          Actually, a friend gave me a recipe for turkey porchetta, where you filet out the breast and roll it up with a porchetta stuffing inside the skin, then tie into a cylinder. I think that one is worth trying!

        It’s chicken (no Turkey fans here) … with all the thanksgiving fixin’s that we had a few days ago ... only better because we fixed everything ourselves this time.

        Before:



        During:

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        and Afterer:

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        Last edited by MBMorgan; November 28, 2021, 06:40 PM.

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        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Missing Before and After, During and Afterer present.

        OK, ok, ok. Two stories here. 1stpic. $.99 bacon wrapped pork tenderloin, turned out good and tasty
        Other 3, the progression of getting a pork rib jones tonight. Not Durok baby backs, very spendy in Wisconsin.
        Cooked in aluminum foil for 1.5hr to get it started. Reason I do this is I get the meat brined while it's in the foil and it shortens the cook and helps them taste better. Pretty pics. Ribs are finished indirect with the help of the awesome slow and sear to help with temp control!. A little carmelized sauce and we are in bizzness No better eating in my book...
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          My bread bowl dinner, low and slow all day chuck roast, roasted potatoes, homemade sourdough bread bowl!

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          Last edited by Richard Chrz; November 28, 2021, 08:40 PM.

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          • barelfly
            barelfly commented
            Editing a comment
            Wow. That’s incredible!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Great savory winter meal.

          • Troutman
            Troutman commented
            Editing a comment
            Combining bbq and bread, now how cool is that ?? !!!

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          Last edited by HawkerXP; November 28, 2021, 07:29 PM.

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          • HawkerXP
            HawkerXP commented
            Editing a comment
            fzxdoc it came out perfect! I went to the PBC site to check out how they hung it and they did head down. I did the one rebar removed cook and I spun it after about an hour. Pit temp went up to 400 to start, dropped down to 350. Used Kingsford Competition briquets. I pulled at 155* in breast and the legs were in the 170s. About 2.5 hours in the barrel for a 14lb bird.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            HawkerXP Would you mind if I added your cook info to the PBC Cook Times sticky? It sounds perfect and could help some people, I imagine, to know the details for their own big bird cooks.

            Kathryn

          • HawkerXP
            HawkerXP commented
            Editing a comment
            I would be honored fzxdoc Kathryn

          Made a stuffed pork loin today, and I shoulda cut the dang thing in half. Not my best work but the end result was tasty.

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          • Troutman
            Troutman commented
            Editing a comment
            Those are really fun to do and make a great presentation.

          • ItsAllGoneToTheDogs
            ItsAllGoneToTheDogs commented
            Editing a comment
            Troutman yeah I enjoy making them, I just screwed up by not cutting it in half, so with my limited kitchen space it was difficult to open up properly. Ideally I would have cut it thinner so I could properly pinwheel it.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Wow that thing looks longer than my inseam.

            I bet it was tasty--can't go wrong with the ingredients you used. It makes such an impressive entree. You did a nice job.

            Kathryn
            Last edited by fzxdoc; November 30, 2021, 09:35 AM.

          Had some family over and did 7 steaks 🥩 on the grills. WSM, Genesis and the Silverbac. I always do the reverse sear from Meathead’s book. I sears them all over the WSM coals. And steak is the only the meat I dry brine with salt. Turned out excellent.
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            Ever do a dish that you expect will be meh, but actually turns out really good? This is one of those dishes for me. This is my take on an adaptation of the Thai dish Kua Gling. (Yes, my version of an adaptation of the actual Kua Gling. My inspiration was Thai Hot Kitchen's video: https://www.youtube.com/watch?v=dlROM9N5rak)

            Here's what I did....

            Mixed in 1 tsp of ground black pepper, 1 tsp of ground turmeric, and 3 tbl of store-bought red Thai curry paste. I also staged 1 tbl of garlic-ginger paste, 1 tbl of lime juice, 1 tbl of turbinado sugar, one sliced serrano pepper, and, finally, 10 oz of canned tuna (shh!) packed in oil, drained well.

            I heated up a cast iron skillet over medium heat, added some avocado oil, and dumped the curry mixture in and waited for it to get fragrant, which took less than 30 seconds. (Remember, everything in this is already cooked!) I then added the sugar and stirred a few seconds until it was dissolved.

            I then added in the tuna and stirred constantly until the steam backed off (i.e. much of the water was gone). I then added the lime juice and ginger-garlic paste and again, stirred constantly until the steam backed off.

            Then, I turned off the heat and added the seranno and stirred until I felt the pepper had gotten enough heat to get the rawness out....just another 30 seconds or so.

            I then served it over rice with a garnish of cilantro.

            Wow! This was really good! And it came together so quickly! The turmeric and lime juice add a lovely brightness to the spicy curry paste. Even with a tbl of sugar, this does not taste sweet to me at all.

            This makes two servings. (I used half in the photo below.) This may become a new go-to each lunch for me.

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