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

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    Tonight cook,
    No ads, and now sales, Just information.
    https://patio-q.com/2021/12/02/sous-...hicken-thighs/

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    Attached Files
    Last edited by SammyJ; December 3, 2021, 06:33 PM.

    Comment


      Last of the turkey went into my wife's tortilla soup; didn't have quite enough left for a pot pie. Delish!
      Attached Files

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      • Troutman
        Troutman commented
        Editing a comment
        Good use of the obligatory left over dilemma 👍

      • ofelles
        ofelles commented
        Editing a comment
        More tortilla soup, like it!

      Dinner tonight, brought my second attempt at my parmesan crusted Cod. Renee says. Don’t make a third, just repeat.


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      Last edited by Richard Chrz; December 3, 2021, 10:45 AM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Beautiful

      • barelfly
        barelfly commented
        Editing a comment
        That means you get to share the recipe

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        barelfly. Absolutely, I owe you this one.

      Beef back ribs, dry brined, seasoned with homemade beef rub, smoked on Kamado Joe. Came out pretty nice.
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      • Panhead John
        Panhead John commented
        Editing a comment
        Beautiful! Great job my Rockdale buddy!

      • DaveD
        DaveD commented
        Editing a comment
        Those look delicious!

      Originally posted by Richard Chrz View Post
      Don’t make a third, just repeat.


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      Reminds me of a lyric from a tune by the great James McMurtry called Hurricane Party: "The hurricane party's windin' down and we're all waitin' for the end / I don't want another drink, I only want that last one again."

      Looks delicious!!

      Comment


        Hadn’t done a steak in a while so I thought I’d reverse sear a Costco NY Strip. I haven’t used my SnS insert too much in the past, until I got the SNS Kettle recently. What I found that works best for a reverse sear is to use no more than 1/2 a chimney of lit coals. I placed a big chunk of hickory in the bottom of the SnS off to one side. When the coals are about 3/4 ashed over, I’ll dump them in the SnS. The reason I put the wood chunk at one end of the SnS, is so you won’t have too many flames in the middle for the sear part of the steak.

        One thing I also like about the SNS Kettle, is the hinged part of the cooking grate, which opens up over the SnS insert. I can now add my coals to the insert, without having to remove the whole grate, very nice!

        Anyway, I got a great sear on my medium rare Strip. Served with sautéed mushrooms and red onion. Turned out hunky dory Serving plate was stolen from my warehouse.
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        Last edited by Panhead John; December 2, 2021, 09:17 PM.

        Comment


        • DaveD
          DaveD commented
          Editing a comment
          Splendid.

        • Troutman
          Troutman commented
          Editing a comment
          Even pulls out the signature plates!! Impressive. I’m even eyeballing that tater 👍

        • Old Glory
          Old Glory commented
          Editing a comment
          Excellence!

        Crapmaster 2000 update...
        Brought the warhorse inside for the winter tonight. It's Wisconsin and I have a very leaky door to the porch and I don'y own the door or the place so I have no say.
        She's had a bad summer and the task master that I am didn't care "just light and cook crapbag!" all summer long.
        So! This winter I'm going to do a teardown and rehab. Anyone interested in following the many cocktails the rebuild is going to take? It'll probably take about 3 posts Maybe 4 methinks.
        On the upside, wounded and limping the $38 grill did a fine job, I am impressed.
        Happy winter to all north of the Mason Dixon line!!
        Those of you that are south, it's not so bad
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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Do you have a CO monitor?

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        So I'll start off this post by saying: I've never been to Perry's. I've never had their food or their famous pork chop. But I've read about it and seen their website.

        Costco sells rack of pork around the holidays. The price is reasonable and it's something different from the norm. I had Perry's pork chop in mind for this season's rack.

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        2+ chops from a rack. In hindsight, I should have tried to have that first chop with the large spinalis in one of the three bone chops. The racks are frenched, poorly. I like to clean up the bones. From photos, Perry's leaves more of the rib meat on. Not possible with the way this rack was prepared, so nice looking bones it is.

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        Dry brined for 3.5 days in salt and MMD.

        lightly coated in apple juice and more rub right before smoking.
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        Smoked over pecan until internal 135F

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        Hit with a little more sugar and the "cyber monday" culinary torch buy. (Cyber torch?)

        Topped with chive and garlic compound butter and lime slice

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        Carved it the way they show in their website video. Removed the "eyelash" (spinalis). Separate ribs.


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        With some of the usual suspects.

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        Bonus chop photo

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        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          gboss at my old job (I used to be partners in a whole animal butcher shop) I remember pork crown roasts needing about 8-10 bones to really form that “crown”. So big family gathering is needed. And those bone lengths look perfect, imho.

        • gboss
          gboss commented
          Editing a comment
          SheilaAnn I imagine that you had more flexibility at that type of operation to leave more bones on the shoulder and sirloin ends. I've never seen an 11 bone rack, but I can see how that could be long enough to work. It seems like that would be a much more manageable size for a crown roast compared with 2ea 8 bone racks of the commodity pork.

        • Towering Inferno
          Towering Inferno commented
          Editing a comment
          I am picking up two, ten bone pork racks from Carlton Farms, Oregon today. I was looking for something to help me decide how to go about preparing them. This is a keeper! Looks great. The breed of pork they have is a cross between Yorkshire and Duroc.

        How it started/How it's going. Mango Habenero and Scotch Bonnet Hot Sauce. This is great, very fruit forward but a real kick of heat as well. I'll be making this again. I added some Xanthan gum to thicken it up a bit and also pasteurized it so it will be shelf stable and won't continue to ferment. Anyone want some hot sauce?

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        • pkadare
          pkadare commented
          Editing a comment
          Dr. Pepper sorry, I can't tell if you're clapping or waving your hand. :-)

        • RickyBobby
          RickyBobby commented
          Editing a comment
          Looks delicious, but would likely put me in the hospital. Lol! After all of my surgeries, heat causes significant problems for me.

        • MrSkimo
          MrSkimo commented
          Editing a comment
          Looks fantastic!

        Feasting on the Zabuton (MyWagyu) beef I bought a while back. Holy schmoly this was good! Front seared, with salt and wine. Tasty!

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        • Troutman
          Troutman commented
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          Now they have names?

        • RonB
          RonB commented
          Editing a comment
          Wow!!

        • Henrik
          Henrik commented
          Editing a comment
          Dr. Pepper Lol!

        Using the winter darkness to work on some new questions. Braised chicken thighs and legs, with herbs, browned butter, red whine, peanut oil, etc.. Pre cook SV with marinade for 2 hours. I also made 7 small loaves for bread bowl sales.

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        Last edited by Richard Chrz; December 3, 2021, 06:19 PM.

        Comment


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          … For eating experience, next time I will debone the thighs and legs. Should have put a bit more of the good sauce on the plate. First time doing this, will work on this. It. But, I loved the SV addition to this cook.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Sous vide-ing chicken brings great peace of mind, since you can serve it both juicy AND pasteurized.

          I've been leery of adding marinade to the sous vide bag fearing it would leach out the moisture with its salt content and become diluted by the excess chicken juices. But your dish looks so fantastic that I have to set those concerns aside and give it a go. BTW, cloves were an interesting addition to the marinade. Not sure I would have thought of that. A warm spice like that adds a richness.

          K
          Last edited by fzxdoc; December 4, 2021, 08:15 AM.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          ...and when you get this recipe perfected, please post it if you have the time. I love rich savory chickeny chicken dishes. That is, being chefy: I like savory chicken-forward dishes.

          K.

        Just garlic roasted pork loin, with a side of Keto gravy Click image for larger version

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          Did some beef chuck ribs from Creekstone today, taking advantage of a light calendar. 4-bone, 3.25-lb rack dry brined overnight and doused with a beef rub I've been honing in on, and I think this is the final confirmation (more on that elsewhere), a couple hours before going in the smoker at 250. Went to 203, held and rested awhile until the baked taters were done. My lovely bride made us some salad. Stupendous! Super tender, super tasty. Click image for larger version

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          • Jfrosty27
            Jfrosty27 commented
            Editing a comment
            Beef ribs are my favorite Q. Hands down. Nice work pitmaster

          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            Looks great! I have some Creekstone in the freezer, waiting for the best time to give them a try. I can almost taste these.

          Duck!!! Click image for larger version

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            ¡Pato! ¡Estupendo!

          Kind of late, but for TG I did two 10 lb turkeys, in order to maximize number of wings, legs, and to facilitate temperature control. Spatchcocked both. Made the gravy a week before and froze it. Used the Clint AR recipe with the citrus zest, herbs, garlic salt rub, and the citrus herb butter under the skin.

          Baked one in the oven, one started on the 22" Weber with orchard cuttings (pear? apple? cherry?) on top of briquettes, using the S&S with the water tank. Only got the temp up to the 300 range, and when the inside turkey was finished, the deep breast temp on the Weber turkey was only 1000 F. The color was excellent, however.

          So, the Weber turkey went into the oven at 350 until breast registered 150, then pulled it. My wife and one daughter, who have previously voiced their dislike of smoked meat 😱, both preferred the smoked over the standard.

          Conclusion: Smoked was much more flavorful, interesting. But, I need a 26" Weber if I am going to do this much more. We need Weber to make a 26" Performer model.

          Our son-in-law made us pineapple mint juleps.

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          Comment


          • Caffeine88
            Caffeine88 commented
            Editing a comment
            Very nice! I did the same recipe with as tasty but not as purty results. And I agree on the 26 - it's tough to fit a bird like that on the standard Weber!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            barelfly I think more charcoal would risk burning or overcooking the part of the turkey closest to the coals? It was pretty full. (need the 26"!) And, I can't see trying to turn that bird halfway, although it's possible.
            Jim White Richard Chrz The Julep was delicious. Note the silicon mat under the Weber, as I am cooking on a wooden deck.
            Caffeine88 I remember seeing your cook with that recipe, looked delicious. I had about 5 chunks of wood on top of the briquettes.

          • holehogg
            holehogg commented
            Editing a comment
            Yes, you need to do this more often and having a 26' er is a must.
            No brainer and a beautifully done bird Sir.

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