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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Feb 2021
- 337
- Near Athens, GA
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Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Unexpectedly delicious - grilled romaine with balsamic vinaigrette, crispy country ham bits, and fresh grated parmesan. I was inspired by the the Netflix special featuring Lennox Hastie who managed to earn a Michelin star with a restaurant cooking with only fire. My wife greenlighted my half hearted offer to try it, and I'm glad I did. It was very good, unlike the the rest of what I cooked.
Not pictured: very disappointing yard bird. Despite spatchcock and seasoning, I've had more interesting Wonderbread.
Last edited by Caffeine88; November 21, 2021, 07:45 PM. Reason: Because no matter how many times I read it, I still can't catch all the stupid mistakes.
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Club Member
- Dec 2018
- 3188
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
I give you: Chili Colorado (literally, "Chili with Color").
It is similar to Texas-style chili, except it does not use any "spicy" spices (cayenne, etc.) but relies on the rich, earthy flavor of Mexican dried chiles.
This is the best chili I have ever made to date (full disclosure, I have yet to try Troutman's!). I followed Sam the Cooking Guys's recipe (https://www.youtube.com/watch?v=dMmlqF2y82Q) with one significant exception. Sam dices the chuck roast, seasons it, then browns it in a skillet. I elected to smoke it over hickory in my PBC and it WAS AMAZING.
Last night, I started a dry brine with Meat Church's (Matt Pitman) Holy Cow Rub, which is a Texas-style brisket rub. This was my first time using it on anything other than eggs.
Here's 3.5 lb of USDA Select chuck roast about to go in the fridge.
I got it on my PBC early and used two chunks of hickory.
I kept my PBC between 285-300 the entire cook. I wasn't exactly sure when I wanted to pull it. I decided it would be the three-hour mark or when it hit the stall. I pulled it at 150 F, which is when the bark was perfectly set and also happened to be the three-hour mark so that worked out well.
I then let it rest/cool while I prepped the rest of the ingredients for the chili, which comprises several guajillo, ancho, and hatch chilis rehydrated and liquified in a blender, plus some onions, tomatoes, garlic, cumin, and Mexican oregano. (I am very lucky that dried chilies are readily available at my local grocery store.)
I diced up the chuck roast into small cubes. Wow, this sliced perfectly. And that Holy Cow rub is excellent! If you like black pepper, it is wonderful. Wonderful beefy flavor in that chuck! I actually had to stop myself from snacking on the cubes. I needed to save some for the chili!
In everything goes.....
After simmering for four hours, chili intensified in color and flavor and the meat was perfectly tender. And yes, the chili really is that red.
I served it with some corn pudding (creamed corn, fresh corn, cornmeal, eggs, condensed milk, and seasonings), whose sweetness perfectly balanced the spice of the chili. (Adam Ragusea Corn Pudding recipe: https://www.youtube.com/watch?v=kpmzN4HFbHs)Last edited by Michael_in_TX; November 21, 2021, 09:18 PM.
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Beautiful chili, and thanks for the recipe and explanations.
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I can eat Chili Colorado, extra spicy, by the quart. Husband is always amazed at how much I can put away at our fav Tex-Mex restaurant, swilling down a margarita (rocks, salt) from a stemmed glass, the circumference of which is bigger than my face! Ahhhh. Perfect meal.
I like what you did with one of my fav foods. I may walk your way with that recipe. Thanks so much for posting it.
Kathryn
- 1 like
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Club Member
- Sep 2016
- 1351
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
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Nice job, what smoker did you use for the bird?
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Whiskeyman53 This was on my Weber 26 with the SNS XL.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Made a New York style maple cheesecake this morning. Smells heavenly and it is mostly keto. I used a monk fruit sugar substitute and sugar free maple syrup. Had to stay with the graham cracker crust though. Approaching burnt on the top, next time I'll reduce the initial temp from 500* to 475 or 450. There will be a cooked down maple syrup topping later. Supposed to have walnuts in the topping but IMO nuts are too be eaten on their own and don't belong in food.
New York Maple-Walnut Cheesecake Recipe - NYT Cooking (archive.org)
Last edited by pkadare; November 22, 2021, 11:15 AM.
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SheilaAnn - 500* for the first 15 minutes, then you drop the temp to 200*, cook for an additional hour, then turn off the oven, open the door 1/2 way and leave for 1/2 an hour, then refrigerate. A different technique for sure, can't wait to try it.
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pkadare I feel much better now. My method is similar. Start high, then lower. I also do a water bath.
The tops of yours look flawless. But here’s a trick I learned: after you pour the batter, lift it an inch or two off the counter and drop. Do this a few times to release any air bubbles to prevent cracking.
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BTW, fzxdoc For some reason, Kenji has moved to Seattle! He's opened a teriyaki chicken place. https://www.grillbird.com
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SheilaAnn - I do that trick but another issue (and a really important one) is the amount of butter I like to put in. She does not like the amount of butter I use and so I defer. The nice thing is that my kids will be home around the holidays AND my mom will cook the eggs at least once during that time. Gonna get My scrambled eggs on!Last edited by tbob4; November 23, 2021, 10:39 PM.
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tbob4 Mom's are the best. (Except for wives, they're the bestest of the best.)
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