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

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    Garlic Parmesan shrimp.



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    Last edited by Richard Chrz; December 16, 2021, 06:43 PM.

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        Local supermarket had a sale on pre-brined point cut (!) corned beefs. Who could resist $10 for a 4 lb point cut corned beef to turn into pastrami. Desalinated 24 hrs and then rubbed and sat over night before a full day smoke in the PBC. Took about 8 hrs in all to get to 203.

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        clearly was not the greatest piece of meat and had an odd bit of sweetness to it but the sweetness dissipated a bit upon the steaming. Still this was better than most delis and worth the $10 and basket of charcoal total cost. Leftovers will be steamed and then in

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          Baked all morning, Christmas gifts going to my parent’s house this weekend.



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          Last edited by Richard Chrz; December 17, 2021, 08:57 PM.

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          • Spinaker
            Spinaker commented
            Editing a comment
            Wow! These look crazy good!

          • RonB
            RonB commented
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          Deep Dish! Sausage mushrooms Click image for larger version

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          • Dr. Pepper
            Dr. Pepper commented
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            Those looks great. Chicago influence?

          • Santamarina
            Santamarina commented
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            I want that in my mouth right now!

          • Towering Inferno
            Towering Inferno commented
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            How did you achieve this colossal pizza? Wow!

          Texas style beef ribs with smoked roasted potatoes.
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          • BradNorthGA
            BradNorthGA commented
            Editing a comment
            Gorgeous! And perfect portions 🤌

          Chunks of leftover smoked lamb shoulder simmered in a roasted pepper and onion marinara. Served over fettuccini and topped with pecorino Romano and Parmesan.
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          Last edited by Texas Larry; December 17, 2021, 08:02 PM.

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            60 Degrees in Manassas on Dec 17th

            Fajitas Fixins....
            • Flank Steak
            • Virginai Half Smokes
            • Marinated Chicken
            "2 Pints of Sam Adams and I'm workin on 3...".
            Attached Files

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            • Bad Hat BBQ
              Bad Hat BBQ commented
              Editing a comment
              Initially posted the wrong PIC

            • jhapka
              jhapka commented
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              Them red coats don’t want it with thee

            • Mr. Bones
              Mr. Bones commented
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              See? Ain't Thing One wrong with no Oklahoma Joe Smokers, y'all!!!

            1st my aspiration to go to Wegmans was dashed when my wife tried to wake me at 730. Nope, not happening. We'll try again on Monday. So that led to doing my 1st rack o ribs in the PBJ. Simple dry brine and Memphis Dust. 4 hours average temperature 270. Fluctuations from 355 when I put it on till 220 when off. Noted temp every 30 minutes.
            Results, my wife said best ribs I've ever done..no smoke to accommodate her. She's not a fan of charcoal. I assured her there will be no charcoal taste. I guess I was correct.

            Forgot to do plated pictures. STL cut from Whole Foods.

            In driveway.
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            Me being happy watch the cook.

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            Ready to take off.

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            End result.

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            • RichieB
              RichieB commented
              Editing a comment
              No Dr. Pepper it's my way to respect my wifes tastes. Clearly her reaction was worth no smoke. It's a PBJ not a microwave. Your last comment about yourself says it all.

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              RichieB Help me understand. I was trying to be funny. Didn’t work. Sorry.
              (I get the respect for your spouse. My wife gently reminds me that she isn’t crazy about smoke either. I think she doesn’t want to disappoint me.)
              So, there’s charcoal in the bottom, but no wood chunks?

            • RichieB
              RichieB commented
              Editing a comment
              Dr. Pepper we're good. Yes, charcoal no wood. You're a health care provider. I have utmost respect for you and what your colleagues do. Merry Christmas.

            My wife’s bread. She does the bread, while I do the meats!
            Attached Files

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            • Bad Hat BBQ
              Bad Hat BBQ commented
              Editing a comment
              Man can not live on bread alone...

              (With that bread I kinda like my chances!)

            • BradNorthGA
              BradNorthGA commented
              Editing a comment
              Oh man that looks good...

            Bison braised in beef juice and mushrooms, air fried fingerling potatoes, and brussels. Served with a Ruthless Red.

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            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Looks so good, Attjack.

            • IFindZeroBadCooks
              IFindZeroBadCooks commented
              Editing a comment
              Yummy! Where did you get the bison roast?

            • Attjack
              Attjack commented
              Editing a comment
              IFindZeroBadCooks my sister bought it as a birthday gift for my girlfriend so I'm not sure where she got it. There is a bison ranch in the area though but the roast was from somewhere else.

            Rustic Miso Soup as the first course, followed by Miso Marinated Sablefish (Black Cod) served with grilled Bok Choy with a sweet soy glaze drizzle and black quinoa.

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            • Dr. Pepper
              Dr. Pepper commented
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              Beautiful!

            • smokenoob
              smokenoob commented
              Editing a comment
              You and me at “Rustic”! sounds awesome!

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Great color on the fish!

            SVQ brisket flat, about a week in the making. Put it into the SV bath @ 155 for 30 hours early in the week, then had to put into the fridge until today because busy with work

            Took it out and put it onto the smoker today. Was gonna go for 3 hours to form a solid bark, but wife came home from work & was ready to eat just shy of the 2 hour mark. No biggie, and honestly it was amazing even if I'd prefer it go an hour longer. It was delicious anyway

            Toasted the insides of some brioche buns on a buttered skillet right before making the sandwiches...🤌

            Looking forward to the leftovers!

            Also included an "aftermath pic" showing the wreckage of the amazing meal; I love when people post these
            Attached Files

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            I know, I know, no cookin, but it was this evenings supper. Click image for larger version

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            • smokenoob
              smokenoob commented
              Editing a comment
              You were outta meat? Yeah, my wife makes me eat that stuff, bless her heart!

            Tomorrow my wife and her lady friends are “drunk baking.” It’s an annual tradition where they get together and bake a ton of different Xmas goodies…while boozing it up. I’m in charge of feeding them (and the men who show up at the end) when they’re done. Tomorrow we’re having brisket, potato salad, cole slaw, and baked beans (all home made).

            Picked up a 17 lb Prime packer from Costco. I have a vertical offset smoker, so I have to cut the brisket in half to fit.

            Trimmed, hit with 50/50 Morton’s coarse kosher salt and corse ground black pepper, and tossed it in the pit!

            Planning to feed this stick burner for 6-7 hours. By then the bark should be set, so I’ll wrap in pink butcher paper and throw it in the oven inside to finish. Should be 3-4am my time. That will give me a few hours of real sleep before my kids (who are now on Xmas vacation) wake me up.

            It’s currently 46°F on its way to the high-30s by the time I’m done. Gonna have to feed this fire a little more to keep temps up.

            I’ll do my best to provide post cook photos…but my track record says I won’t! 🤣

            EDIT: it’s now 2:30am and 36°F outside temp. The fire is requiring a lot of babysitting tonight, so I’m bundled up sitting next to my smoker…and I’m freezing my butt off!

            UPDATE: pushing 4am…32°F, so I can officially say it’s freezing out here! Taking this brisket inside shortly to wrap and toss in the oven to finish. A hot shower for me and a few hours of sleep in my nice, warm bed…I love making barbecue.

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            Last edited by Santamarina; December 18, 2021, 05:55 AM.

            Comment


            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Lookin' forward to the follow-up photos!

            • Bad Hat BBQ
              Bad Hat BBQ commented
              Editing a comment
              Love THAT tradition!!!

            • SheilaAnn
              SheilaAnn commented
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              I used to do that with my bestie. But alas, she moved away.

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