Venison Ribs for the first time. Smoked in hickory and cherry seasoned in Bearded Butcher Blend glazed with butter. I cooked them till they hit 205 degrees. They had great bark and flavor.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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1. Pork Belly Burnt Ends in Sweet Baby Rays and butter 2. Pork Butt in Bad Bryon Butt Rub chopped for sandwiches.
3. Tri Tip smoked like a Brisket. Seasoned in Bearded Butcher Blend Original.
4. Beef Ribs
5. Pork Ribs in Bad Bryon Butt Rub and glazed in butter.
All ribs were sprayed with apple cider vinegar and water every hour.
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Last edited by Richard Chrz; October 24, 2021, 07:12 PM.
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Thank you Jim and Jfrosty, enjoyable cook for sure. Dr. Pepper, my dad had purchased these at Sam’s club in a 3 pack, I was worried they were going to be loaded up with loin meat. Thankfully, I really did not have to do much other the the back silver skin removed, and a few other little trimmings, I need to get them again, and test that, see how consistent that is. I am a spares guy all day long, but, my dad is a baby backs guy. I was happy to oblige him and my mom.
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The home brew tour went like this; citrye ipa, saison au miel, bourbon barrel porter, tripple, Hefeweizen, and my freshly bottled & a bit premature on sampling) barley wine,Last edited by Richard Chrz; October 23, 2021, 10:14 PM.
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We have an Asian stir-fry place nearby that makes some delightful stuff. However, it is expensive and when you door dash, it is really expensive.
So I tried my hand at making chicken lo mein tonight. It turned out quite good, not great, but very good.
First I made the sauce. I used Sam The Cooking Guy's basic stir-fry sauce: 1/4 cup soy sauce, 1/4 cup chicken broth, 2 tbl sugar, 2 tbl rice vinegar, 1 tsp sesame oil, 1 tbl sriracha, and 1 tbl corn starch. I stirred that all up and put it aside.
I then cubed three boneless skinless chicken thighs. I chopped up some broccoli and quartered some mushrooms. About equal parts of each.
The cook goes really fast. I dumped the chicken in a cast iron skillet with some avocado oil. I also put into two "clumps" of eggs noodles in boiling water. Once the chicken was done I took that out and also drained the noodles. Next went in the broccoli and mushrooms. Once the broccoli was near done I added the chicken back in, mixed it up, then created a hole in the center where I put about 1 tsp of minced garlic and 1 tsp of ginger. Once that was fragrant, I mixed everything together, added the noodles, and dumped the sauce on. Once the sauce thickened, I took the pan off the heat.
This was quite good. I really liked how my broccoli was not mushy or overcooked. I probably should have added at least one more chicken thigh. Also, low sodium soy sauce next time....this was a bit salty, but not overly so. One curious thing....when everything is done, the quartered mushrooms look almost indistinguishable from the cubed chicken!
I'm also not a pasta person....I tend not to like noodles, but these egg noodles are really good, especially coated in that sauce.
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My wife had a friend over tonight, so I was cooking for 3. Went with skewers, glazed with Meathead's "Happy Mouth" Yakitori sauce.
I know that Meathead recommends putting the same thing on each skewer, because the meat cooks at a different rate than the veggies. True & correct, but that's a boring skewer to me. I like to munch down the length of the skewer with a different taste on each part of it. I don't mind too much if the veggies are burned a bit compared to the meats
I have become a huge fan of this Yakitori sauce; this time I made a huge batch of it and bottled the rest to put in the fridge. Should last me a good long while 👍Last edited by BradNorthGA; October 23, 2021, 08:30 PM.
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BradNorthGA - Béarnaise? I think he ran for office. Hahahahahahaha
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tbob4 ah yes, I remember. His supporters were sometimes called "Béarnaise Bros"
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Last edited by Richard Chrz; October 24, 2021, 10:48 AM.
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tbob4 I’m right there with you, I really do not like a sweet potatoes, but, for me, if you get it cut up small enough like a fry, or a potato for a breakfast hash, I can generally apply enough grease, and sear to it to enjoy them in those ways. My wife is neutral on them, I like to have them a few times a month for a breakfast hash of sorts.
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It does look good, I have seen that Peruvian chicken in my news feed, guess I should go down the rabbit hole.
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Founding Member
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- SnS Kettle
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And for breakfast this morning.... "Smoked" cauliflower frittata from Yotam Ottolenghi's Plenty cookbook. The "smoke" comes from using smoked mozzarella (scamorza) and smoked paprika. A slice of flyingpiglet 's bread and some of our roasted tomatillo salsa to top it all off.
Last edited by theroc; October 24, 2021, 01:28 PM.
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2 or 3 months ago I was browsing the site here and I saw the recipe for "Disney style smoked turkey legs." I ain't never been to Disney World/Land, so I don't know anything about the turkey legs there and have no point of reference for how they're supposed to taste.
However, I did find the idea of a giant smoked turkey leg appealing. Would make me feel like a medieval king having a big feast moments before the peasantry stormed the castle with torches and pitchforks to overthrow my brutal reign (good for them, honestly)
So I bought some Prague powder #1, then... couldn't find turkey drumsticks anywhere. For weeks and weeks I'd look whenever I was in a grocery store but never saw them. Well Friday I found a 3-pack at Kroger, snapped it up immediately
Smoked them today according to Meathead's directions. They were great! Extremely juicy and flavorful (and pretty fun to eat)
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Have been really unhappy with my last few briskets. I had a SRF wagyu brisket in my freezer, but I’ve been too intimidated to attempt it based on my last few attempts. Today I took my shot and I’m thrilled with the results.
I split this bad boy into flat and point to cook separately and then finished with some traditional slices and burnt ends. All made in my PBC.
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