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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

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    Some smoked beef chuck ribs on the grilla og. 250 until done. Veterans bbq beef rub. Sublime.

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    • grantgallagher
      grantgallagher commented
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      Dr. Pepper these were the creekstone chuck ribs that reg feature in their sales. Would highly recommend.

    • texastweeter
      texastweeter commented
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      This or brisket is my favorite.

    • grantgallagher
      grantgallagher commented
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      texastweeter one of these days ill knock out a brisket that looks like something people post on here but it hasnt happened yet!

    BBQ is obviously the best way to start the new year so we decided to do a Texas-style 18lbs prime brisket. After reviewing Franklin's Brisket Masterclass, the brisket went on the MAK 2-star just as the ball started to drop in NYC.


    We started at 255 and after three hours the temp was bumped up to 265.
    At 07:30 it was looking good after a spritz.


    The brisket was wrapped in butcher paper at around the 9-hour mark and was pulled at 11:30 with the IT at 201. We pulled it based on how it felt vs. the internal temp.




    This was our first brisket on the MAK 2-star and it was awesome. Nice bark, good smoke flavor and very moist.
    Definitely a great way to start 2022. Happy New Year, y'all!

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    • Michael_in_TX
      Michael_in_TX commented
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      That's excellent!

    • holehogg
      holehogg commented
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      Not sure if it's just me but no pics are showing?

    Last night (NYE) -- chicken in the style of porchetta (boned, flattened, covered with prosciutto and shallots and spinach, rolled up, trussed in its own skin, roasted.

    Today, brisket. (see video) With black eyed peas, because my late father, a new orleans native, insisted on a dish of hopping john every new years day. Also, prosecco (does brisket go with prosecco? I guess we'll find out.) And cream puffs. Because Mrs. Sharq makes the best damn cream puffs ever.

    planned brisket for twelve, but only five people have stuck around for diner, so there's about to be a lot of pretty smoking leftovers here in southeast RI...

    fast and slow fires:



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    • Dr. Pepper
      Dr. Pepper commented
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      Nice video!

    • Michael_in_TX
      Michael_in_TX commented
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      That chicken dish is really fascinating.

    • Troutman
      Troutman commented
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      Oh that wrapped boneless chicken got my attention!!!

    It turns out I owe everyone a huge apology. In doing some pantry straightening earlier in the week, I discovered that I only managed to cook half of my Super Lucky 2021 Black Eyed Peas from Rancho Gordo. I'm sure that's why 2022 is starting just like 2021.

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    The only proper offering for salvaging things was to cook them up with the glorious ham bone I saved from our Christmas double smoked ham.

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    Our greens this week from the CSA were spinach instead of collards or turnip greens, but I went with it.

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    And I always put the rice right in my Hoppin' John so that it's a one-dish meal.

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    Happy New Year, everyone!

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    • Red Man
      Red Man commented
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      I’m using Rancho Gordo 2021 black eyed peas today as well 😞. Mine went into some Texas caviar.

    • SheilaAnn
      SheilaAnn commented
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      No no no… Jim White since you didn’t use all the 2021s, that why 2021 s*cked. But, you have redeemed yourself by using the rest. 2022 will be awesome!

      Yours truly,
      Pollyanna

      🤣

    Beef tenderloin with Brussels and bacon with a honey pepper glaze.
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    • Dr. Pepper
      Dr. Pepper commented
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      Gorgeous. Both the beef and the brussels!

    • Troutman
      Troutman commented
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      That meal is on point

    • DavidNorcross
      DavidNorcross commented
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      Thank you Sir.

    cboss made peas and collards for New Year's Day. I contributed smoked turkey and there were some homemade bacon ends that got used.

    Browned butter cornbread.

    Did a New Years Eve brisket Thursday into Friday that also came out very well.
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    Last edited by gboss; January 3, 2022, 08:16 PM. Reason: Added two more brisket photos

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      gboss Care to share your brisket technique, smoker, etc. That is one of the juicier brisket slices to have appeared recently. (Up there with Spinaker 's waygu.)

    • gboss
      gboss commented
      Editing a comment
      Dr. Pepper this was trimmed in the "Aaron Franklin" school of 'don't cook what won't turn out"

      Dry brine a day ahead. On a rack in a hotel pan. Covered.

      Akorn smoker. JD hardwood lump. Backyard white oak for smoke.

      Salt, pepper, little bit of lawry's.

      200-225F pit temp to start. Water pan. Get the thick smoke out of the way. Cold meat from fridge to grate. Wrap tightly when bark looks good. Cook until floppy. Rest and serve. This was a Costco prime packer.

    • gboss
      gboss commented
      Editing a comment
      frailinryan thank you!

      The brisket was also "wet aged" (sat in the fridge until I had the opportunity to cook it) in the cryovac packaging for about 40 days. No idea if this made any difference in taste. I bought it because it was inexpensive and I knew I could hold onto it for a while before cooking it.

    I was able to cook rib roasts for both Christmas and New Years. This one was twelve lbs with bones. I smoked the rib bones on New Year's Eve. The roast was dry brined for 24 hours, then covered with Mrs. O'Leary's Cow Crust. I smoked it on the kettle around 225 deg until internal temp of 115, then seared it over the Slow N' Sear.

    Happy New Year!
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    • Dr. Pepper
      Dr. Pepper commented
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      Damn, that's perfect! Quite the dilemma: eat a rib and feel full, or eat the roast and feel too full to eat a rib. (There are worse dilemmas.)

    • holehogg
      holehogg commented
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      Oh boy.

    My Michigan Wolverines got boatraced by Georgia last night but at least we had some good Buffalo wings and smoked Texas chili to enjoy.

    Oven baked wings with your standard Franks and melted butter buffalo sauce.

    Chili was my standard Texas chili but was made with leftover smoked brisket. Served with rice, cheese and Fritos.

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      Coq Au Vin. As taught to me by a true classically trained Chef. After many tries...I finally got the flavor and texture right as intended by Julia Childs and others. Mrs. Troymeister (Linda) told me this was as good or better than the other side of the Pond.

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      • Jfrosty27
        Jfrosty27 commented
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        This is a dish you think will be easy but is not at all. Congrats for getting it done correctly. I never have. I’m jealous.

      • Troutman
        Troutman commented
        Editing a comment
        Outstanding!! That’s the great grandfather of Troutman’s Country Chicken !!

      Bacon & Maple Bourbon Glazed Pork Tenderloin with Collard Greens & Potatoes, Cabbage Steaks, and Crab Cakes for the 1st meal of the New Year. Black-eyed Peas were devoured in some “Cowboy Caviar” earlier! Wishing everyone a blessed, healthy and prosperous 2022! #twbarbecue
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      • Dr. Pepper
        Dr. Pepper commented
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        Beautiful meal! And, thanks for the well-wishes. Same to you and yours!

      • texastweeter
        texastweeter commented
        Editing a comment
        Best looking tenderloin i have seen in a while. I always botch mine unless I chop it out or roll it with a stuffing.

      • grantgallagher
        grantgallagher commented
        Editing a comment
        ummmm...yes please!

      I did some pork rib chops on my new Chimp and they turned out excellent! I stumbled upon a recipe by Susie Bulloch (Hey Grill Hey): https://heygrillhey.com/smoked-pork-chops/

      I also used her sweet rub, which went very well with the pork. (It is brown sugar heavy and to me, this gave the pork some candied notes that were really interesting with the rest of the spices, especially the smoked paprika.)

      You can't get any simpler than this. Kicked the Chimp up to 225 F, patted the rub on the chops and in they went for about 90 minutes. Susie remarked that one technique to try to get moister chops is to cook them low and slow. I do think it made a difference, especially as I am used to cooking chops at 400 F in the oven. These chops were not dry at all and if I hadn't made them myself, I would have thought I had brined them! I pulled them at 145 F.

      I debated whether or not to forward or reverse sear the chops (she presents this as an option in the video for the recipe), but I elected not to. I think this turned out better not sear (I didn't miss the sear at all) as the sugar might have burned using this particular rub.

      Perfect meal when you want something simple, cheap (the two chops were $4.66 total), and easy if you've got the time to do it low and slow.

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      • DavidNorcross
        DavidNorcross commented
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        Looks great. Big fan of Hey Grill Hey

      Blackened catfish with a side of blackened shrimp. Oh yeah.

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      • texastweeter
        texastweeter commented
        Editing a comment
        Shrimp are also bad luck on new years... hope it is just a rumor.

      Last night my wife cooked herself some salmon while I opted for a thick pork chop. I front seared the chop turning every 30 sec, and when I was satisfied, I put it on the indirect side. It was pulled at 139°. Sides were asparagus and taters fried with chopped garlic and sliced onions. One of the better chops I have cooked because it turned out very juicy. I let my wife try it and she thought it was good.

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      Brisket burnt ends with a leftover point and Texas caviar with Rancho Gordo black eyed peas.
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      • Jim White
        Jim White commented
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        Any chance of sharing the Texas caviar recipe? Looks great.

      • Red Man
        Red Man commented
        Editing a comment
        Jim White It’s a NY Times recipe that I saved to Paprika. I appear to be out of free views. Here’s a link to the page with the recipe. I followed it pretty closely except used dry beans and doubled the black eyed peas and didn’t use black beans.
        https://cooking.nytimes.com/recipes/...-cowboy-caviar

      • Jim White
        Jim White commented
        Editing a comment
        Thanks!

      Made HeyGrilHey's Hot Dog Burnt Ends for a NYE party on the PBC...definitely a keeper recipe...

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      • HawkerXP
        HawkerXP commented
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        PBC, PBC, PBC!

      • texastweeter
        texastweeter commented
        Editing a comment
        Very interested, how were they?

      • clb239
        clb239 commented
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        texastweeter they came out really good. My sister said they are a keeper, which is saying alot...

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