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

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    Grilled some salmon (from Sitka Salmon Shares) on the SnS last night. Nothing fancy, just lit 1/2 chimney of charcoal and put it in the SnS. Dome therm said it was about 280F after 10 minutes, so I put the salmon on, brought internal up to 135F, then seared and flipped about 4 times. Pulled the salmon, quickly grilled some asparagus. Served with couscous.

    The whole thing, beginning to end, took 1 hour from the time I lit the charcoal to putting plates on table.

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    • ecowper
      ecowper commented
      Editing a comment
      Henrik we love salmon pretty much any time :-) .... sadly, I am out of KC Royale to use on the salmon

    • Michael_in_TX
      Michael_in_TX commented
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      The way you wrote it, it sounds like such a relaxing cook.

    • ecowper
      ecowper commented
      Editing a comment
      Michael_in_TX it really was. I didn't work hard at it, at all. I enjoyed an old fashioned while I was cooking, didn't have to scramble to make everything come out right. It just .... happened.

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      Pizza night.

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      Last edited by Richard Chrz; November 5, 2021, 05:35 PM.

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      • SheilaAnn
        SheilaAnn commented
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        Us, too! As always, looks great Richard Chrz

      • tbob4
        tbob4 commented
        Editing a comment
        Fantastic!!!!

      Last night was the Steak Diane with a bison ribeye. Tonight is a thick Berkshire pork chop, skillet seared and I served it with compound butter on top and the leftover potatoes and Diane sauce from last night. Couldn't finish it :1 lb and 1 1/4" thick but oh so guud!

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      • tbob4
        tbob4 commented
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        I saw it first on my phone and it looked good. On the computer it looks great!

      Busy day today. Lit the chimney for my WSM at 3:30am, a 14lb brisket and 9lb pork shoulder went on at 4:45am. Both dry brined with kosher salt for 36 hrs. Rubbed shoulder with Malcoms BBQ Rub and Meat Church Honey Hog BBQ Rub. Used Weber briquettes and some apple and pecan chunks. 9 hrs for the shoulder and 11 hours for the brisket and I bounced the temp between 275 and 250. Put each in a boat covered with foil for the last hour to try and save some juices.

      Also smoked Mac and cheese on my 22 kettle using the smoked Mac and cheese recipe on the free side.

      For desert, I made a smoked apple crisp on my 22 kettle using Malcoms recipe.

      Well, I finally made a good brisket; juicy, good flavor, good bark. Didn’t have any pulled pork but the kids and my wife liked it. The Mac and cheese was delicious (a really good recipe), and the apple crisp was a good finisher. Click image for larger version

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      • RichieB
        RichieB commented
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        Wow what a cook! But were you feeding the infantry? At least 23# of protein plus a serious amount of starch and sugar.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Barked brisket is barked!
        Last edited by Michael_in_TX; November 5, 2021, 10:44 PM.

      • treesmacker
        treesmacker commented
        Editing a comment
        WOW - hard work paid off. Fantastic!

      Missed the apple crisp pic above
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      • 58limited
        58limited commented
        Editing a comment
        That looks great! Next time add some diced jalapeno or Hatch chili - you're welcome

      Caught this today! (at Joe Patti’s )
      Blackened in CI on IR burner!
      Attached Files

      Comment


        St Louis style ribs, with Meathead's Memphis dust after a 24 hr dry brine. Pecan chips for some smoke. I haven't done rib racks in awhile, but these were pretty tasty. Click image for larger version

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        • Panhead John
          Panhead John commented
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          Good job and nice bark!

        • treesmacker
          treesmacker commented
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          Beeeeeeaaaaauuuutiful! Fantastic cook - terrific pics! AmazingRibs.doneright 🤪

        • Henrik
          Henrik commented
          Editing a comment
          Perfect!!

        Miso marinated Sitka's Bristol Bay Sockeye on kimchi fried rice (made with brown rice).

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        Last edited by theroc; November 6, 2021, 12:07 AM.

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        • smokenoob
          smokenoob commented
          Editing a comment
          Oh Yeah!

        • holehogg
          holehogg commented
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          The discription is quite the mouthful and I'm sure a very tasty one at that. Looks really good Sir.

        • tbob4
          tbob4 commented
          Editing a comment
          I had a plan for dinner tonight that I think I might be changing due to this photo.

        Pasta 'ncasciata!

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        I wrote up the recipe and the interesting story behind it here.

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Without reading the story yet, looks like eggplant?

        • Jim White
          Jim White commented
          Editing a comment
          Indeed, SheilaAnn!

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          That looks so hearty and tasty!

        I haven’t done a ham in a while, so I decided to do one tonight on the Weber kettle. Smoked a butt ham for about 3 hours with 3 hickory chunks. Rubbed it all over with Tony Chachere’s an hour or so before cooking. Turned out excellent! I also made some home made, fresh from scratch macaroni and cheese…..😂 Y’all know me better than that. It was actually frozen Mac n Cheese from my ex wife Patti Labelle. 👍 Great stuff!


        Attached Files
        Last edited by Panhead John; November 5, 2021, 08:13 PM.

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        • Panhead John
          Panhead John commented
          Editing a comment
          Thanks guys!

        • RichieB
          RichieB commented
          Editing a comment
          Looks delicious. My only complaint, a picture of a serving on one of your world known infamous plates.

        • tbob4
          tbob4 commented
          Editing a comment
          That is legit!

        Friday night burger, cold Modelo.

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        • SheilaAnn
          SheilaAnn commented
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          Burger cook off! Love it!

        • Henrik
          Henrik commented
          Editing a comment
          Modelo is an excellent burger beer 🍺

        • tbob4
          tbob4 commented
          Editing a comment
          That is just perfect

        My grocery store had a Double R Ranch ribeye "roast" on sale for $14/#. That’s a pretty good price for a high quality ribeye these days so I couldn’t resist. It was just a one bone roast so I viewed it more like a 2.5” ribeye. Reverse seared on the kettle with a chunk of pecan and B&B briquettes. Dry brined overnight with Meathead’s red meat rub.
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        Last edited by Red Man; November 5, 2021, 09:36 PM.

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        • Panhead John
          Panhead John commented
          Editing a comment
          Beautiful my friend! 👍

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Looks delicious!

        Berkshire pork chops over a live hickory fire on the Buckaroo. Served with baked sweet potato with creme fraiche.

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          So I did an experiment tonight. Tacos, but with flank steak instead of skirt. The steak cooked up beautifully (I used the same marinade as I do for skirt)......and it was beefy......but I may have to give the slight edge to skirt. There is just something about how all those ridges and valleys in skirt soak of the marinade and crisp up when seared. Still, it was very, very close. I probably will buy on price.

          Steak coming along nicely in 450-500 F cast iron, adding avocado oil as needed. Flipping every minute until 135 F. (3 minutes per side initially to get the crust going.)

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          That crust. I nailed that part!
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          While steak is resting.....toast up some of those divine HEB flour tortillas made fresh in store just hours ago! (Love my little butane gas burner for this!)

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          Steeeeaaaaakkkk.....

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          Tacos.

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