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

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    Been pretty busy… but made some tasty food a week or so ago. Reverse seared ribeyes, roasted potatoes, and a tasty salad. I also made 3 more chickens in my KBQ… very tasty. I made chicken madras with some of the leftover chicken! Click image for larger version

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Love them napkin holders!

    • tbob4
      tbob4 commented
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      It looks delicious and festive on the table.

    Chicken thighs with garlic and herb rub.
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      Cajun shrimp on the flat top.
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      • tbob4
        tbob4 commented
        Editing a comment
        I can't wait for my son to come home for Christmas. My wife isn't a seafood person. My boy is the opposite. We are going to try this.

      Still having fun with the bacon cook

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      • tbob4
        tbob4 commented
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        Dr. Pepper - I think I will call it a Chico Benedict. To be a California "anything" with Hollandaise sauce it would have to have spinach. Ps - had my Spigelian done Tuesday. Worked from home Thursday and was in the field Friday.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        tbob4 Good to hear re: the hernia repair. I assume they did it laparoscopically and with some mesh?

      • holehogg
        holehogg commented
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        Oh boy.

      Rhode Island clan chowder (no milk/cream and no tomato.) Just, clams, clam broth, bacon onions, potatoes and thyme.

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      • Dewesq55
        Dewesq55 commented
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        Andrrr - And best of all you can make it with canned clams and bottled clam juice from the supermarket and it turns out fantastic!

      • Andrrr
        Andrrr commented
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        Dewesq55 what recipe do you use?

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Andrrr - The basic recipe was recently in the NY Times cooking section. The idea to use canned clams and juice was in the comments section. I have to write it up as I did it for Barbara's mom. When I do, I'll post it to AR.

      Lunch on the deck enjoying the beautiful fall air:

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      • tbob4
        tbob4 commented
        Editing a comment
        The chowder-dog mix is great

      Got some beef ribs on the KBQ and some Armadillo Eggs too! I have never made these Eggs before so we will see how it goes. I have the cream cheese Stuffed jaleopenos wrapped in SRF hamburger and Bacon. Rubbed down with some Meat Church Holy Hot.I expect good things!
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        Whelp.....these are good eaten'! LOL. Insane. You guys have to try these Armadillo Eggs. Soooooo good.
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        • Spinaker
          Spinaker commented
          Editing a comment
          For those curious......Here is the recipe.

          Here in Texas we call these Armadillo Eggs. They are so meaty and hearty that we may start calling them Meat Church Eggs! These are a great appetizer or tailgate treat. It works as a snack or is even hearty enough to be the main course for some folks. 

        • holehogg
          holehogg commented
          Editing a comment
          All I have to say is "Lekker"

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Into the Paprika app went that recipe the minute I laid eyes on your photos. Hope to try it soon. Thanks!

          Kathryn

        Thought it'd be good to try some steaks tonight on my new to me Primo XL. Go easy on the Porterhouse. This was my first time reverse searing a steak.
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        • Andrrr
          Andrrr commented
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          What are your first impressions?

        • jpietrantone
          jpietrantone commented
          Editing a comment
          Andrrr I love this grill! Everything comes off perfect thus far. I'm going to smoke a pork butt and beef shoulder tomorrow. A little nervous but excited. The dry run went well yesterday.

        • Andrrr
          Andrrr commented
          Editing a comment
          Glad to hear you’re happy so far. Just remember it’s way easier to go up in temp than down. Error on the side of caution till you get a good feel for vent settings.

        In another thread Mr. Bones requested a photo of this cook. I almost totally forgot and only managed one shot after I had started eating...

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        • Johnny Booth
          Johnny Booth commented
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          I don’t blame you, that’s looks awesome.

        Indo/American Fusion.
        Nasi Goreng - Indonesian Fried Rice...they use Sambal Jeruk for heat. It’s hot.
        The dish normally calls for cubed SPAM, or canned corned beef.
        The cucumbers called Achar. Chilled ice cold while soaking in Rice Vinegar with hot peppers. Habanero’s used here.
        The bread and butter pickles, also ice cold, ease the heat.

        We made it with the last of the home made Pastrami from my Brisket Three Ways cook.
        Adding the smoky Pastrami was new and delicious!

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        • Jim White
          Jim White commented
          Editing a comment
          That looks and sounds great!

        First cook with my PitBoss flat griddle.
        nice unit for the price.

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        BurgerKing got nothing on this ole man.
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          • holehogg
            holehogg commented
            Editing a comment
            You don't fight fair Sir.

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          Cheesesteak night.

          Sharp (aged) provolone, grilled (sautéed) onions, broccoli rabe, on a proper roll.

          Guess the cut of beef used.

          Edit: while thinly sliced ribeye is by far the most widely used cut here in Phila (adjacent), I used tongue for this one. This was an experiment. A delicious experiment.

          Notes:
          the sharp provolone and broccoli rabe (rapini) go very well together. I often pass on both if one of the two isn’t available. Regular provolone is great. American (creamy and salty, this is a good application) and Whiz (shudder) are also acceptable, traditionally.

          Broccoli rabe or rapini is fairly bitter, but blanching before sautéing helps balance it. I sauté with garlic and crushed red pepper.

          "Philadelphia is the only place I have been to where broccoli rabe is a sandwich condiment." -cboss who is not Philly native. She approves though.

          Broccoli rabe and sharp provolone are more common on the roast pork sandwich, and that’s probably a better combination of flavors, frankly. But this is great too.

          Bel Gioioso makes a good Wisconsin sharp provolone. Boar’s head makes one too. Wegmans (at least in this area) store ages their provolone.

          Sharp provolone is aged and a little difficult to melt, so you need to add it earlier than an easy melting cheese. Cut it thin and handle carefully. Extra sharp is is too hard.



          Last edited by gboss; October 24, 2021, 09:30 AM. Reason: Edit: cut of beef and notes

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          • holehogg
            holehogg commented
            Editing a comment
            Looks super yummy. No idea about the cut of beef but I'll put my toe in the water and say topside or silverside. The only reason being I often use one of the above cuts for thinly sliced beef dishes.

          • gboss
            gboss commented
            Editing a comment
            theroc The trifecta of the bitterness of the greens, the sharpness of the aged cheese, and the richness of the beef is truly delicious.
            Dr. Pepper someone steered you right in Phila if you ended up at RTM. There is some delicious food there.

          • gboss
            gboss commented
            Editing a comment
            Dr. Pepper if you try to recreate it at home, blanching the rapini/rabe before you sautée it helps control the bitterness.

          Sous vide noob style.
          Frozen pork lion un brined into the soup 2.5 hours at 132°, taken out, patted dry, peppered & Red Baron spiced, seared on the Napoleon sear burner and served. Skeptic wife approved All while entertaining guests, reborn…..
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