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

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    Smoked some ribs yesterday on the SNS Kettle using the insert and some hickory chips. It took a little longer, 6 hours, than my usual 5 hours or so. It was pretty cold, in the 30’s, and windy as hell. We had 30-50 mph wind gusts yesterday…. Almost blew my toupee off! 🥸 I did 2 half slabs, one with rub only and one with Bob’s Bitchin BBQ Sauce, one of the gifts from my Secret Santa, Jfrosty27 Gotta tell ya, that was some of the best BBQ sauce I’ve had, serious flavor! Thanks again Jim. The ribs turned out killer! Served em with some brisket beans I made recently.

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    • Richard Chrz
      Richard Chrz commented
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      Beautiful cook PJ

    • DTro
      DTro commented
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      Nice cook!

    • Panhead John
      Panhead John commented
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      Thanks guys!

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    English muffins. Came out pretty good considering the milk had gone bad so I had to use 50/50 heavy cream and water. I'm also pretty sure I must have had a brain fart on the salt, because they could certainly use more, but that's what salted butter's for.

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      Smoked Brisket, pork belly and Beef Cheek Tacos on New Years. These are so good. First time ever making beef cheeks. I will for sure be making these again.
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      • JCBBQ
        JCBBQ commented
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        GOT Damn!!! Spectacular

      • Spinaker
        Spinaker commented
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        Yeah, I have more on order already. They do not typically stock beef cheeks at my store, but they told me they can get them for me whenever I need them. SheilaAnn

      • Huskee
        Huskee commented
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        Superb! Looks like you had some good company too.

      An almost 1# choice porterhouse. Sous Vide 2.5 hours at 135. Seared in oven broiler. Sorry no plated pictures but did get the aftermath.

      Seasoned with Meathead Beef Rub. Oh so good!

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      ​​​​​​​
      Last edited by RichieB; January 3, 2022, 07:03 PM.

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        • Dr. Pepper
          Dr. Pepper commented
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          Looks delicious. What cut?

        • Polarbear777
          Polarbear777 commented
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          Picanha

        Work has been stressful and low on morale lately so what better way to build up the team than with food. I smoked 3 meatloaves and double smoked a little bit of ham to share at work. Grilled miniature sweet potatoes round out the trio .


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        This was the view of the sunset while the pellet grill was smoking away and my glass was 2 fingers full of bourbon .

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        • barelfly
          barelfly commented
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          And what two fingers of bourbon was that!

        • Whiskeyman53
          Whiskeyman53 commented
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          It was very cold out barelfly so the bourbon of choice was a Knob Creek single barrel.

        Creekstone Prime Brisket flat. Turned out pretty good with the help of tallow soaked butcher paper and a little poured over before wrapping.
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          Gonna be a Brisket chili night down at the sauna this evening. This will be the third day of the this chili. I like to smoke it the first day for about 5 hours. Mixing about every half hour or so. Then I let it cool and put it in the fridge overnight. The next day, I will heat it up on the stove and bring it to a boil, mix and let it cool. Then on the third day, i put it by the Gentleman's Fire at the sauna for the final warm up. This recipe never fails!

          I start with doubling Meathead's Chili Con Carne, but I add grilled pork steak that I cube up, 5-pack of grilled Johnsonville brats, 1 pound of smoked pork belly and some Wagyu tallow cubes. For veggies, I will add a ghost pepper, ghost pepper dust, jalapeño, fresh tomatoes and some fresh cilantro. The results are fantastic!
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          • Joey877
            Joey877 commented
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            Oh, man this sounds so deliciously spicy...

          • SheilaAnn
            SheilaAnn commented
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            “Recipe fails” am i missing something?

          • Spinaker
            Spinaker commented
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            Ha, typo! Thanks for the heads up. SheilaAnn

          We had our first snow of the season yesterday, so what does that mean, time to make Brunswick Stew and Cornbread...

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            Smoked a brisket last week for a football tailgate. Ended up with WAY more people and, of course, I didn't get a chance to eat. While I enjoyed the accolades, I thought I'd try again. WSM 14# prime brisket. Been on for 22 hours...Patiently waiting as people are showing up between 6 P.M. and 7 P.M. Here's where we are right now.... https://myflameboss.com/en/cooks/2458714
            https://myflameboss.com/en/cooks/2459465

            Not sure how I screwed up the Flame Boss to make it into 2 cooks...
            One stubborn cow. Brisket ain't cooperating much either
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            Last edited by davidrubinoff; January 4, 2022, 04:45 PM.

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            • davidrubinoff
              davidrubinoff commented
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              This is very nerve wracking with friends coming over. Therefore, I'm mellowing out with a Green Man Trickster IPA from my stash...It's helping.

            • Spinaker
              Spinaker commented
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              Damn, that pool looks nice right now.

            Finally started getting cold around here, so perfect time to make chili again
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            • DTro
              DTro commented
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              Looks really good. Are you smoking your meat above the pot and then adding it to the red, or is that hunk of meat for another meal?

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            I whipped up a pot of Texas-style beef stew, no beans , courtesy of Chef Jean Pierre.

            https://chefjeanpierre.com/recipes/b...and-port-wine/

            This was my second time making this recipe. Worth every second, but I will admit it is finicky. Once you incorporate the flour into the beef stock, the stew is easy to burn. Even at low a low temp simmer, you have to stir the pot way more than you would think. It took about three hours to make/ babysit, this stew. When I cook this one again, I will simmer the beef for at least 40 minutes before adding the flour and then cook it for another two hours.

            -angus beef chuck
            -dried mushrooms rehydrated with wine and port
            -pearled onions
            -tomatoes and herbs
            -beef broth
            -port

            I cooked the veggies, carrot, parsnip, and potato separately, and plated at the end.

            This stew is very good and has delicious complexity, richness, texture, and flavor.


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            Comment


            • RichieB
              RichieB commented
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              Yes Panhead John Troutman photos are fantastic.You suck up. I need to go to get more flash cubes for my instamatic camera for my next food presentation.

            • RichieB
              RichieB commented
              Editing a comment
              I forgot, I need to get the film to Fotomat. I'll get them back in a week.

            • Panhead John
              Panhead John commented
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              I just use Walgreens.

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ID:	1154583 Got a new oven. It can do convection cooking. First time I’ve ever cooked w a convection oven and I gotta say, I’m impressed. 2 birds, 450 degrees for 40 mins. That’s pretty fast. I also stopped the fan at 30 mins cuz I was afraid I’d burn the skin. Incredibly moist w very crispy skin. I’m in love.

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            • JCBBQ
              JCBBQ commented
              Editing a comment
              Btw, I just realized this is the first chicken I’ve cooked indoors in 5 years.

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              JCBBQ OMG….. I just had a ‘piphany…… switch from convection to convention cook setting. As opposed to tenting to prevent overdone skin.

              Ima just going to slink away in shame right now…….

            • JCBBQ
              JCBBQ commented
              Editing a comment
              SheilaAnn hahahaha

            Fajita night!

            Butterflied and pounded down some chicken breasts. Marinated in orange juice and rancho gordo New Mexican Chile powder and their Mexican Oregano (that stuff is almost overpowering, use sparingly) as well as some s&p with garlic powder.

            Served with sour cream and a blend of avocado, cilantro, lime juice, and hot sauce.

            Also, considering it's 34, windy, and wet... the MAK did a good job getting to grill temp

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              Gadget cooking. I made rice in the instant pot and asparagus and fish in the Ninja air fry oven. It was delicious.

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              • DTro
                DTro commented
                Editing a comment
                Plated to deliciousness! Nice

              • Jfrosty27
                Jfrosty27 commented
                Editing a comment
                Our son gave us a Ninja air fry oven for Christmas. Just getting into it. This looks like a great thing to try out in there. Thanks.

              • Attjack
                Attjack commented
                Editing a comment
                Jfrosty27 I noticed they sell the air fry basket separately and I'm wondering if 2 could double the air fry capacity? Maybe it would overload the oven but it would be nice to be able to kick out 4 servings like that. Or maybe even 8 servings of just fish.

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