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

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    Leftover Turkey Tetrazzini

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    • klflowers
      klflowers commented
      Editing a comment
      When I was in high school they made this at least once a week in the lunchroom. I have avoided it ever since lol

    • efincoop
      efincoop commented
      Editing a comment
      +1 on what Troutman said!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Well, that there's two "no Thank Ya's"...

      Be glad to eat their portions, as well as my own...

      Was always taught, it's a shame an a sin to waste, food, especial...!

      Plus, it'll look GOOD on me; tryin to gain me back some weight.
      Last edited by Mr. Bones; December 3, 2021, 08:50 PM.

    Turkey pot pie using the last of the thanksgiving leftovers. Turkey, gravy, sous vide glazed carrots from Thanksgiving with some added onion, celery and potatoes and puff pastry. Good ending to the holiday weekend

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    • Richard Chrz
      Richard Chrz commented
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      That looks incredible!

    • Mr. Bones
      Mr. Bones commented
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      Hopin, (Prayin!) that there's a Deep skillet, on accounta ah'ma be comin offa th High Dive, doin me a triple Lindy, an divin in, Brother!

      Nicely done, easy peasy comfort food!

    Picanha rubbed with a Santa Maria style rub just out of the smoker. Smoked at 225* to a pull temp of 125* and wrapped it for a bit, as it cooked a little faster than I expected. It was wrapped for about an hour in foil and cambro then I took it to the gasser to finish for the sear. I wish I would have taken a few photos of this finished and sliced. It was perfect red/pink from edge to edge and the fat cap was seared just right so that it melted in your mouth.

    excited that I have another one of these in the freezer. I’ve cooked a few of these now, but never as a roast. I almost think I prefer the end product as a roast because of the ability to control the final temp a little more.

    But this was excellent! Wife, son and friends all approved and loved it.
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    • holehogg
      holehogg commented
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      I too fall in the cooking the whole picanha preference for perfection. Indirect until around 40C then over the hot coals until desired crust and let it ride indirect again to 52C. I don't worry about the higher cooker temp during the last bit of the journey.

    • Troutman
      Troutman commented
      Editing a comment
      That's basically how I cook picanha as well (the other being Santa Maria open flame style). It's a lot easier then trying to do the whole skewer thing. Comes out like a giant steak !! Well done sir, love the color you got on yours.

    Sriracha-Honey Ribs (serious eats) served over bacon fried rice instead of the noodles that are in the original recipe. I’ve posted this dish before. But I had leftover rice and my bacon and peas…. So there ya have it. I was holding the ribs while BF was in the shower, so they got a little extra “glazed”. But they was tasty!

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    • Troutman
      Troutman commented
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      Bravo !!

    • Henrik
      Henrik commented
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      Yup, nothin' but spectacular!

    • Old Glory
      Old Glory commented
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      Professional!

    In a couple of months, this will hopefully be a nice spicy mustard. Equal amounts of brown and yellow mustard seeds, a head of smashed garlic, sliced ginger, 4 jalapenos, 4 pineapple rings, and half of a yellow bell pepper to hold it all down.

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    • Troutman
      Troutman commented
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      What a concoction. You're into some alchemy over there !!

    • pkadare
      pkadare commented
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      My wife commented this morning that I'm acting like a mad scientist. :-)

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ID:	1134397 Turkey pot pies from Thursday’s leftovers. The neighbors thought they were great, and the flavor was just right, but my wife and I both noticed they were too salty….

    Then, I realized that I used a lot more turkey in the filling (ran out of frozen mixed veggies) than usual and I think my hand slipped a bit when adding salt and pepper to the filling. It tasted fine before I filled the pies, but it must’ve been a tad too much. Oh, well…live and learn!

    Comment


      Busy day yesterday cooking on my Shirley Fabrication 24x36 patio model. This was my second cook and first cold weather (32°) cook. I started off smoking a slab of pork belly that had been curing for a week along with a test run of some pork belly burnt ends. After those were done I bumped the temp up to 325° and cooked some turkey breasts (1 Texas style, 1 brined in a citrus based brine) and some turkey leg quarters (not pictured) that will end up in some smoked turkey chili. The pit performed flawlessly. I love how responsive it is to the firebox vent settings. Hands down the best pit I have ever owned.

      The bacon came out great, the pork belly burnt ends had good flavor, but they need to be more tender, so I need to work on my technique. The turkey breasts (1 dry brined, one wet brine) seemed a bit dry to me. The wet brine seemed to have a slightly better texture. All in all it was a fun day of cooking
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        As a follow-up to a recent Akaushi brisket cook, I took the flat and corned it for pastrami. The point I chopped up into coarse pieces and did something fun, made burritos !!! These were a bit on the smaller size, I couldn't find the giant burrito type tortillas they use in restaurants, but we crammed them full of Spanish rice, pico de gallo, guacamole, cheese and sour crema. Served with a hot sauce I'm thinking about giving Chipotle a run for their money !!

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        • Troutman
          Troutman commented
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          Don't mean to burst your bubble there grantgallagher but these are just plain old ordinary Akaushi American Wagyu brisket point burritos, not pastrami. I'm making pastrami out of the flat from the same packer. Sorry if I was confusing.

        • grantgallagher
          grantgallagher commented
          Editing a comment
          Troutman nothing plain and boring about them, they look amazing. was just random because i didnt think pastrami burrito was a thing until this week, lol.

        • holehogg
          holehogg commented
          Editing a comment
          Oh boy.

        Bacon! 3 lbs uncooked weight. Used the simple bacon recipe but increased the kosher salt by 50%. Smoked with hickory @ 225°F to 150° in the thickest part. Took a bit over 2 hours.

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        • HawkerXP
          HawkerXP commented
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          OOO, OOoo Bacon!

        • holehogg
          holehogg commented
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          Belly nice Sir.

        Butter Pan Chicken Click image for larger version

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        Smoked turkey burgers in the pellet grill.

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          Choice beef ribs. Wrapped at 180, cooked to 201. Use Wayagu tallow in the wrap. Rested for 4 hours. Bark turned out really nice. Just salt and pepper. Trimmed all the fat off and the silver skin both sides before smoking. We had the smaller ribs for dinner tonight. Very moist, the fat rendered wonderfully.
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          • Sid P
            Sid P commented
            Editing a comment
            Wow, that is true food porn. Perfect!

          • holehogg
            holehogg commented
            Editing a comment
            Well executed Sir.

          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            Thanks for the likes and the comments. Being a member here makes one try new things.
            Thanks again!

          The zucchini dills and the dilly beans are done and both are so good. Both are nice and crisp. The zucchini could have used some more dill, but the dilly beans are bang on and the hot pepper flakes give them a nice bite of heat.
          Attached Files
          Last edited by pkadare; November 30, 2021, 03:12 AM.

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          • pkadare
            pkadare commented
            Editing a comment
            Dissolve sea salt in water to make a brine. Set aside.
            Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.
            Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar
            Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

          • pkadare
            pkadare commented
            Editing a comment
            Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
            Once the beans are finished, put a tight lid on the jar and move to cold storage.

          • Troutman
            Troutman commented
            Editing a comment
            Thank you sir, going in Paprika now !!

          Looks like my fermented apriplums are ready. The bag is vacuum sealed and is puffy full of CO2 from the fermentation, and OMG these things are amazing. A little bit sweet, a little bit tart, a little bit sour, and a little bit salty. I'll definitely be doing this again! Can't wait until my red grapes are done!

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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Everything looks great. Looking forward to the grapes!

          • pkadare
            pkadare commented
            Editing a comment
            Thanks SheilaAnn. The grapes are a little slow getting started, I think because I left them whole. I'll give them another couple of days and then may add some whey from my yogurt to try to kick off the ferment.

          Bubba Burgers and my homemade Kimchi. And yes, i run the cabbage through food processor. Also added some of my homemade chipotle. Nice heat and flavor. Click image for larger version

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