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

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    Day 2 of picanha on the new grill. Dry brined with salt a day ahead and a little garlic powder. Knocked it down with Costco’s day 5 advent wine - a Mendoza Malbec.
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    • Henrik
      Henrik commented
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      Great looking slices of picanha, and great choice of grape to match the beef.

    • fzxdoc
      fzxdoc commented
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      Beautiful.

      Kathryn

    Baking bread today..
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      Boneless Pork Chop last night. SV @134 for 2.5 Hours, Shocked in Ice Bath, put in the Frig for 24 hours, Grilled over SnS Charcoal Basket to 140*. It turned out very tender!

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      • Michael_in_TX
        Michael_in_TX commented
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        Tasty!!

      • holehogg
        holehogg commented
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        That looks really delicious.

      • Baltimorelger
        Baltimorelger commented
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        Awesome!

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      • Michael_in_TX
        Michael_in_TX commented
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        Exquisite and perfect.

      • AdequateEatin
        AdequateEatin commented
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        It looks amazing. Now can you paint a word picture for dummies like me who can't tell what it is besides an omelette with meat?

      Had some red cabbage in the refrigerator that I used as garnish last week. Needed to use it up….so what’s a German to do….

      a German makes blaukraut or rotkraut (depending on what part of Germany, you call it one or the other according to my grandmother). The kraut has sliced onion, apples, red wine vinegar and red wine.

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      Also made a few pork chops in the hot tub and finished on the grill. And, the potato, another key in a German diet - had just enough potato salad from Saturday night to add to it. Enjoyed the blaukraut so much, I’ll be making a more traditional German meal in the next week or so.

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      • Dr. Pepper
        Dr. Pepper commented
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        Ausgezeichnet!

      Sous vide some vac packed pulled pork. 165° for 1.5 hours from frozen. A very lazy & satisfying cook!
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        Steak street tacos. So simple. Some skirt steak marinated in equal parts canola oil, lime juice, and soy sauce for 4-5 hours. Cooked in a cast iron skillet until 135 F (2 mins a side, then 30 seconds a side until temp reached). Rested for 5 minutes. Doubled up corn tortillas. Steak diced. Then topped with just white onion and cilantro. I could eat this every night.

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        • Dr. Pepper
          Dr. Pepper commented
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          I agree. Simple, pure, delicious. Nice.

        The QVQ brisket from Sat night tasted better tonight as leftovers. barelfly , I'm not trying to copy you. This red cabbage was simply baked at 440F on a sheet pan with EVOO, S&P. Left over cranberry sauce. Rapini with sautéed shallots, shiitakes, garlic, and a small dash of Colutura.


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        • Elton's BBQ
          Elton's BBQ commented
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          Looks really good indeed

        • Troutman
          Troutman commented
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          Beautiful plating, heck I even like the plate itself

        • holehogg
          holehogg commented
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          Fanbloodytabulous

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        small lamb leg rubbed with rosemary and whole grain mustard. Overcooked Brussels and yummy risotto.

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          I'm really getting into this whole make stuff at home deal. Today's experiment, which was a roaring success and so easy was some homemade butter with homemade buttermilk as a pleasant byproduct. I started this in my Breville food processor with the blade but switched part way through with the whisk disc (once I remembered that it came with such a disk) and I was super happy with the result. Started with heavy cream (35% butterfat) from our local dairy, Kawartha Dairy and wound up with a bunch of really good tasting butter and just under a quart of buttermilk. Took about 5 minutes or so in the Breville to form the butter, then added a couple of tablespoons of ice water which is supposed to help get more of the buttermilk out, strained in a fine metal sieve, and then squeezed the butter to get the remaining buttermilk out (this part was surprisingly soothing). I prefer unstalted butter but SWMBO prefers salted so I wisely went with salted this go around. I'll have to figure out how much it cost versus buying butter but I'm kind of hooked. We can't get a lot of imported butters here, like Kerrygold, due to the way our dairy products are protected so this will have to do.
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          • RonB
            RonB commented
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            I should have added that I bought a decorative silicon mold to shape the butter in. They make great small gifts.

          • tmaan235
            tmaan235 commented
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            Had no clue it was that easy.
            I'm trying to control better what processed foods I put in my body and if it costs more to make it myself, don't care. Going to try this! Thanks for the motivation!

          • SheilaAnn
            SheilaAnn commented
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            RonB in the spirit of gifting, you can also flavor the butters: herbs, garlic and y’all know my favorite. Bleu Cheese Butter

            pkadare looks fantastic. I have never tried it before. You have inspired me!

          Grilled marlin with a mild peri-peri sauce. Served over sushi rice.

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          • Henrik
            Henrik commented
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            Nice 👍 👍👍!

          • Dr. Pepper
            Dr. Pepper commented
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            Beautiful. Can taste it through the photo!

          Smoked Reverse Seared Flank Steak with Chimichurri Butter! So tasty!!!

          Smoked at 250° until hitting an IT of 115° Pulled and seared until hitting 125° IT then let it rest! Absolutely delicious!
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          • Henrik
            Henrik commented
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            Looks perfect to me!

          • Dr. Pepper
            Dr. Pepper commented
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            Beautiful!

          • Panhead John
            Panhead John commented
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            You really need to start improving on your cooks a little bit there TW 😂 👍👍

          It’s what fer breakfast. I was goin to have one big samich, with a ciabatta roll. But, what the hey, when ya can double yer pleasure. Double everthing cept the bread. The specialty was the oh so good 6yr old
          cheddar. Almost fell out of my chair at first bite. Click image for larger version

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          • tmaan235
            tmaan235 commented
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            Oh my!!!

          • Old Glory
            Old Glory commented
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            Looks mighty tasty!

          • barelfly
            barelfly commented
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            Yep. All.day.long

            That’s a breakfast sandwich!

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ID:	1139353 Forgot to post my Thanksgiving cook!
          24 lbs of Turkey + 5 lbs of duck on the KBQ in the snow. I also made the Mac ‘n cheese and dressing. Everything turned out great, despite being an hour late largely due to alcohol consumption following Michigan’s HUGE win over OSU (GO BLUE BABY). The family loved the food, what a great day!

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          • tmaan235
            tmaan235 commented
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            Your table looks like mine when I was married, lots of great food and done right, we always hosted because my take was if I make it I get what I want. NO KALE OR BRUSSEL SPROUTS
            BTW, where I live it can be a $10 ticket if there is no alcohol by the grill...

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            jhoskins Glad to see you using your new toy! Tell me about the duck. Ernest has posted some beautiful duck. Were you able to crisp the skin? How high were the temps? Did you poke the skin, able to render out the fat? (Collect and freeze some of that smoked duck fat?) So many questions!

          • jhoskins
            jhoskins commented
            Editing a comment
            There is always alcohol by the grill, the danger is when your team has a huge win and you have cigars and multiple forms of hard liquor by the grill :P

            I pricked the duck skin, dry brined uncovered overnight in the fridge and fired the KBQ to max. The skin was fairly crispy, although I have struggled getting the KBQ hot enough to crisp the duck skin when I have >20 lbs of meat in. Most of the fat was rendered and the duck came out probably 8/10 by my standards but it blew the guests away.

          Ooo I also made some quick, relatively inauthentic Chicken Shwarma with pickled peppers, cucumber/tomato/parsley, and tahini. Very tasty! Click image for larger version

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