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

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    Enchiladas Suizas a la Rick Bayless: https://youtu.be/76bJglYQhqw

    I used shredded beef rib from Louie Mueller BBQ plus a slice of brisket and brisket beans from Brett's Backyard BBQ. Fresh corn and flour blend tortillas from HEB.

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    • Jim White
      Jim White commented
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      There's nothing like using high-end ingredients in your cooking. I'm sure those enchiladas were epic and brought back memories of a fun weekend.

    • Troutman
      Troutman commented
      Editing a comment
      Bet they were delish David. Love following Bayless cooks.

    • tbob4
      tbob4 commented
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      That looks great!

    Ribeye anyone?
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    • Caffeine88
      Caffeine88 commented
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      I'm in!

    • RonB
      RonB commented
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      I'd eat just about any hunk o' beef cooked that well.

    • tbob4
      tbob4 commented
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      I would take one!

    A simple lunch - grilled cheese on my homemade Japanese milk bread. I will do this again, and I don't know why I didn't think of it before...

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    • SheilaAnn
      SheilaAnn commented
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      RonB how far did the cheese stretch? The mark of an epic grilled cheese!

    • RonB
      RonB commented
      Editing a comment
      Sorry SheilaAnn - I wuz eatin' my food not playin' with it. At no time did I try to stretch the melted cheese...

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Look at the marbling!! Its like the wagyu of bread!

    Clearly, I've been on a stir-fry kick lately.

    Here is today's lunch....start to finish, perhaps 10 minutes. This one is meatless and used up my broccoli and mushrooms. I tried something different: as it takes a while to get broccoli cooked in a pan. I steamed the broccoli in the microwave (90 seconds and it is perfect) while the mushrooms browned in avocado oil in the pan. Once the noodles were done, I added the broccoli in, some chiles de arbol, and three minced cloves of garlic. Once the garlic was fragrant, in went the noodles and stir-fry sauce.

    Mix, top with some crushed red pepper flakes and sesame seeds and done!

    I am really into these egg noodles. They come pre-portioned and you just plop them into boiling water for 2-3 minutes and they really soak up the sauce!

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    • Dr. Pepper
      Dr. Pepper commented
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      Which brand of noodles? Photo of package? Please 🙏🏼

    • Jim White
      Jim White commented
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      Dr. Pepper Haha. I was just googling them. I haven't used noodles in stir-fry but that clearly needs to change.

    Chilli season

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    • Dtax
      Dtax commented
      Editing a comment
      You even make Ritz look sophisticated, great job!

    Which brand of noodles? Photo of package?

    Hereis the one available at my local store. I am sure there are similar ones available elsewhere. You can see the individual servings are coiled up and there are nine per package. Each one will fit easily into the palm of your hand. You cook until they unravel.

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    • Dr. Pepper
      Dr. Pepper commented
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      ¡Muchas gracias! I just looked up the nutrition label, and these are not fried. Nice. The fried noodles add about 300 calories to each serving (which some of us don't need during Covid times.)
      Last edited by Dr. Pepper; October 27, 2021, 02:07 PM.

    • RonB
      RonB commented
      Editing a comment
      I have to go to a local Asian food store to get frozen noodles. They also come in a 16 oz package, but it's one large lump. I cut it into thirds and use two thirds for one meal for the two of us. I freeze the other third for next time. I like the way yours are packaged better.

    • tbob4
      tbob4 commented
      Editing a comment
      All I had to do was scroll thanks!

    Fired up my Yoder for a fun cook.

    Trim off the silver skin, and butterflied, seasoned with our own Memphis Dust.

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    Softened cream cheese, and Jalapeno blended.

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    Tied and resting in my Fridge


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    Now, let my Yoder do it's Magic

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    Sliced, and YES, that's a smoke ring from a pellet smoker.

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      Burger night

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      So I recently procured a 15 lb prime brisket. Decided in my head I was going to separate the point from the flat and turn the flat into pastrami and save the point for a later date. Being in NY, where we don’t have access to whole packers, I’m fairly noob coming to trimming/separating it. I would up with around a 6 lb flat, 4 lb point and another ~1 lb piece of flat. The big flat is currently being corned and will be ready maybe Sunday or early next week and the point was vac sealed and is in the freezer for a later date.

      That left me with the minuscule flat piece. Being I had the SV going for something else, decided to SVQ it. 24 hrs at 155, followed by and overnight chill and a smoke for about 2 hrs at 225. Turned out pretty damn good for a small little flat. Nice smoke flavor and bark (and nice smoke ring). Also threw some russets onto the smoker. Didn’t pick up much smoke flavor, so likely won’t bother doing that next time.

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        Creamy Chicken and Wild Rice soup. Piece of sour dough toast on the side
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        • glitchy
          glitchy commented
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          That looks great.

        Not my best work. For whatever reason my MAK was refusing to get below 200 (pretty sure it's because I used foil on the bottom grate), but I figured these NY strips would get to 115ish in less than an hour... they didn't, after 1.5 hours they were at 103 (pretty sure because of the foil). Anyway, even with constant flipping until 125 IT they weren't edge to edge pink like my usual reverse sear attempts.

        Still really good though, just won't use foil again like this, and stick to the flame zone covers I usually roll with..

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        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
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          BTW my hypothesis about the foil is that it was acting as a radiant barrier to the meat AND redirecting all the heat at the thermocouple. As soon as I removed the foil the temp dropped to 180 before I set the MAK to grill mode. And if it was 180 or less where the meat was, that jives with the reverse part of the cook taking twice what was expected vs the 225-200 reading I was getting with the foil. IF I do this again, I'll throw the on grate probe on the fireboard to confirm this hypothesis.

        First time doing the brontosaurus rib. Turned it into a fried quinoa dish with chipotle Mayo for weeknight meal.
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        • Henrik
          Henrik commented
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          Looking good!

        • Spinaker
          Spinaker commented
          Editing a comment
          My favorite thing too smoke these days! Tough to beat. Great looking cook.

        • tbob4
          tbob4 commented
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          Pretty darn good!

        Lunch:

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        • ofelles
          ofelles commented
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          I think I like it, what is it?

        • Dewesq55
          Dewesq55 commented
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          ofelles - It's split pea soup with ham, Orion

        Had Steak night the other night. Big ol' 32 OZ ribeye, a little skirt in there and some broccoli bake. I could eat this meal every day. One meal a day these days, so I make sure I am getting all I need.
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        • Spinaker
          Spinaker commented
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          I steam the broccoli on the stove. Then throw it into a hot skillet to get everything to melt together. Then slide the skillet into the oven at 450 F with convection on. Wait about ten mins or when the cheese is melted and browned to your liking! This is one of my favorite high fat, low carb meals. I eat it all the time. Andrrr

        • Andrrr
          Andrrr commented
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          Spinaker I knew that’s what you were in to which is why I asked. Thanks much

        • Spinaker
          Spinaker commented
          Editing a comment
          You bet, you will love it, if you are into that game as well. Andrrr

        Clean up the refrigerator omelette

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        • Panhead John
          Panhead John commented
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          I’m afraid most of us are in that boat with you.

        • STEbbq
          STEbbq commented
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          Exactly what I was thinking!

        • Ernest
          Ernest commented
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          That's the power of pinesol baby!!! LOL

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