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

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    Pork roast, mashed potatoes, green beans, gravy for dinner. Roast was done in oven since it was small and I didn’t want to babysit too much while working. Also, picture of spaghetti mixed with sauce. This was made last night (sauce was over noodles) for dinner. I thought it was really cute, I told my 10yo son he needed to help me in the kitchen to ‘pay’ for something he wanted me to pick up at store. At first he really didn’t want to, but as I started showing him how to crumble and cook the ground beef, he decided it was kind of fun. Essentially he ended up cooking the sauce as I put all the ingredients in so he was pretty proud of the sauce he made for dinner. I’ll let him have the win if it means he gets more interested in cooking.

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    • Bad Hat BBQ
      Bad Hat BBQ commented
      Editing a comment
      Nice, esp the taters!
      Kudos for coookin with your kids.

      I have a 24 YO son who is just now starting to run the smoker w/me
      (easy to keep his attention if beer is involved)

    • tamidw
      tamidw commented
      Editing a comment
      Haha! Beer always helps. 🤣

    • Skip
      Skip commented
      Editing a comment
      Fun to have the Kids involved!

    Originally posted by davidrubinoff View Post
    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

    Not sure how I screwed up the Flame Boss to make it into 2 cooks...
    One stubborn cow. Brisket ain't cooperating much either
    End product - not picture worthy. Hardly managed any slices. Very dry. Great bark, however. Came off at 199. Probes were accurate. I think I took off too much fat. Still tastes great - just needs a bit more sauce than I care to use Brisket omelettes for breakfast. Thanks for the support! Looking to try again soon!


    • klflowers
      klflowers commented
      Editing a comment
      Can you say chili? Bet it would be great. The next one will be damn near perfect, watch an see lol

    • gboss
      gboss commented
      Editing a comment
      22hours for a 14lb packer seems long to me.

      From the data, it looks like your fire either died or nearly died from ~5:30am to ~7:30am. With the fan going 100%, the temperature continues to decrease.

      That's two hours that the brisket is spending at temp but not really increasing in temp. My guess is that your brisket was done hours before it reached 199F. I would suggest to start checking for PT way earlier.

      Cheers! You'll get it.

    Cook & Learn 🤷🏻‍♂️. And, keep posting David, we'll read 'em.



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      So I-95 in Northern Virginia was a nightmare with 12-15 inches of snow on Monday/Tuesday.

      Marine Base Quantico was still closed on Weds (bonus day off for me!) ....so I thought I would break out the Camp Chef Griddle
      Broccoli slaw and veggies + Terriyaki Chicken


        Sorry Swig & Swine.

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          Cookin' for two on the Smokey Joe...Some Taters, Italian Sausage and Parmesan Stuffed Mushrooms and a Front Seared Porterhouse.

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            Click Akaushi denver steaks. Might be the best steak i ever had. Just salted and then cooked as hot as possible on the napoleon gasser.

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            We got some terrific lettuce from our CSA this week, so we decided on some chicken lettuce wraps. Worked out great.

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            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Those look refreshing, enticing.

            • treesmacker
              treesmacker commented
              Editing a comment
              Beautiful and healthy!!

            These appeared to be from the shoulder, given the scapula bone. Nearing the end of my early Covid era pig from Eastern Washington.

            Dry brined for 36 hrs, then black pepper. Front seared over lump and alder splits (straight from the fridge; these weren't too thick, so I wanted to avoid overcooking.)

            Then into a 200 F oven for about 15 minutes, until Thermopen read 145.

            Served with brown butter/sage egg tagliolini with lemon, and green beans with feta.

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            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Bad Hat BBQ Sure, I just patted the steaks dry with paper towels, then sprinkled Diamond Kosher salt over all surfaces, like you would if you were salting steaks before tossing on the grill. Then, I kept them uncovered on the rack, over the half sheet, in the refrigerator. It was approximately 36 hours until the meal. Even 6 hours would be OK. Simple as can be. I peppered them before grilling.
              (BTW, it's pork, not beef)

            • Huskee
              Huskee commented
              Editing a comment
              Yeah, I'm glad you changed your username. You are no longer new, you are a king among kings.

            • JCBBQ
              JCBBQ commented
              Editing a comment
              Outstanding 👏👏👏

            Eggplant Parmesan alla Scalini’s.

            This recipe sent my wife into labor with our first child, she’s 39.5 weeks now. Will see if it works again.

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            Last edited by RamaJama; January 5, 2022, 06:59 PM.


            • Jim White
              Jim White commented
              Editing a comment
              Hope everything comes out okay.

              Wait, that doesn't sound right. Congratulations on the coming baby and great work on the parm.

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Nice looking dish! Congrats to y’all!

            • Draznnl
              Draznnl commented
              Editing a comment
              Dinner looks great. Congrats on the upcoming baby.

            More experimenting with the new Ninja "flip" air fry oven. Everything was cooked in it, except for the egg, on its "sear plate". However, I wasn't impressed with the sear on the flank, but it did a good job on the veggies. I used the "air roast" mode and everything was done in less than 20 minutes.

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              A little Picanha action. I was going to take a picture of the slices but those didn't even make it to the plates

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              • Dr. Pepper
                Dr. Pepper commented
                Editing a comment
                Ernest Where do you source your whole Picanha?

              • Ernest
                Ernest commented
                Editing a comment
                Dr. Pepper 3 of my local Walmart stock them

              New Year’s Eve beef short ribs followed by New Year’s Day cast iron breakfast 🤤
              Attached Files


              • Spinaker
                Spinaker commented
                Editing a comment
                Dude! Great cook. We need to have you around more often. Thank for sharing!

              • treesmacker
                treesmacker commented
                Editing a comment
                Well, Happy New Year then! Looks terrific. Beautiful color on those egg yolks... must be pasture raised!

              Crunchy hashbrowns and a crusty flank steak.

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              • Skip
                Skip commented
                Editing a comment
                Nice ! Flank Steak is a good choice.

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Crusty and Crunchy. Sounds like cartoon characters. Great for steak and hash browns though.
                Looks good.


              Cheeseburger without the handle. And a side if Kimchi. Click image for larger version

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