First time making Mickey Mouse shaped pancakes. Turned out pretty good! I’m trying really really hard for my kids to think I’m the coolest dad ever.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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scottranda - yes just pour the batter in the squeeze bottles. I only do that if I’m making shapes free hand (turkeys, hearts for Valentine’s Day, christmas trees, etc), otherwise I just use a ladle. See the link for my thanksgiving pancakes
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shify do you use a bit of food coloring to change the color?
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scottranda - yes, I have a few of the gel food colorings. A drop or two is enough to change the color of like 2-3 cups of batter.
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Club Member
- Apr 2016
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- Saltnes Norway
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Genesis 320 Limited
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Finally nailed an SVQ brisket. A few months back I bought a prime packer. I trimmed, then a few weeks ago separated the flat from the point. I dropped the flat into SV (155 for 24 hours), then ice bath and cooked the next day for 2 hours on indirect Weber with SNS at 300 with apple wood). I then put the 8 pound point in the freezer. Unfortunately, the flat was a "semi-failure" and IMO was dry but flavorful.
Yesterday I removed the point from the freezer and put it into SV at 155 for 24 hours. No rub, salt, pepper, spices, herbs, etc. . . .went in 'neked. No ice bath this time. Instead, I removed the purge and made a board sauce. I removal the meat, patted it dry, then covered in liberal amounts of Worchester sauce, Montreal, and coarse ground pepper. Then straight into the kettle at 300 degrees (using KB Pro) for 2 hours with apple wood for smoke. At the end of the cook I moved to a quick sear but all I managed to do was mess up the beautiful bark.
The result was most likely the best meat I have ever cooked regardless of cut or method. It had a very bold beef flavor, was extremely juicy/moist, good smoke and unbelievably tender . . . . really tender. There were no knives needed at the dinner table as it was fork tender. I ate so much I hurt !
Now my dilemma/question is what is the best way to reheat brisket without overcooking this beautiful meat.
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RustyHaines We have a steam oven, and a combination of steam and convection heat works well. Also, the microwave works well for reheating without drying (he said, ducking under the table to avoid the firebricks being lobbed his way 😬.)
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We all want to eat at Ernest's place! What's the filling in the French Toast sandwich with maple syrup?
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Dr. Pepper one with Nutella and the other is strawberry cream cheese
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John "J R"
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Finishing picture of my Pork Belly! I cooked this "Texas-Style" which I guess means cover it with a salt and pepper rub and smoke it with oak........This turned out really great. And it was stick to your bones good after that snow storm. So barky and delicious. Seriously, if you don't like pork belly, that might be something you need to check out with your doctor.
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Last edited by Draznnl; December 12, 2021, 12:35 PM.
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I'd love to have a taste of that Salmon..
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Sorry Elton's BBQ but yummy-vision hasn't been invented yet.
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- Dec 2017
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- Lakewood, CO
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Weber Genesis Silver B (converted to nat. gas)
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Club Member
- Jun 2020
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- Salem, Oregon
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I had a hankerin' for Al Pastor again. Pork Shoulder, 7lbs. Made the marinade from scratch, 24 hr soak. Decided to cook on the Akorn Kamado using a deflector plate for indirect heat. Cooked at around 280 to 300 until temp of 155 internal. I was hoping for a better plating but hunger took over. I hope ya'll understand ;-) .
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The food looks great, but I am really impressed by the coffee cup. I actually just went there for the my first time recently. We sat outside in the cold, which is good if your dinner includes savory gelato. My wife had the Arrosticini Biasini (lamb bacon skewers) and that came with a scoop of mustard gelato. Highly recommended place. You obviously know what you're doing in Phila.
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Panhead John I put in the request today, so I'll be Dr. Pepper before the New Year arrives. Before the birthday of baby Jesus. Before Kwanzaa. Before the next Ramadan. Before....well, you get the idea.
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gboss After a niece's wedding in Covington KY, I wanted to find a destination from there to where we could get a non-stop back to Seattle. PHL has a non-stop on Alaska to SEA. So, that was our first visit. The downtown is very walkable, and we passed by Gran Caffé L'Aquila, wondered what it was doing in the states. We ended up having our double caps there every morning. And, their Pistachio gelato is one of the best we have ever had. Bought a couple of their ceramic coffee cups. Memories.
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Wait, didn't you just finish breakfast!!
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Dr. Pepper for my people, yes. I only eat once a day, I prefer that later in the day.
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Founding Member
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Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear
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I did something similar when I smoked a duck. Aren't those potatoes some of the best you've ever had?
Did you do anything special to prep the duck? What pit temps did you cook at? Were you happy with the way the skin came out?
Great job, and nice looking cook!
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gboss The potatoes were amazing! I stabbed the skin 100 times to help with fat escape and just used salt and pepper on the duck. I made a honey and orange juice glaze to go with it. Didn't monitor the temp, just split a chimney of charcoal on each side of the potatoes. Skin turned out nice and crispy. Duck was awesome and potatoes were amazing!
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