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

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    #16
    Tried my hand at my first "pigsket" today, and it turned out so well! Had the flavor and consistency of perfectly done pork ribs, where you have to tug them off the bone and end up with juice running down your wrists. Key takeaway from this first experiment is to start checking for tenderness earlier than you might think (in the 170s F) and pull it out when it hits the right tenderness, at whatever T above that. Detailed thread on this cook here.

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    • BFlynn
      BFlynn commented
      Editing a comment
      That's good sauce right there.

      My favorite sauce I don't make myself

    #17
    Pig candy!! Used meatheads commercial memphis dust and omg the added smoke is amazing.

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    • DaveD
      DaveD commented
      Editing a comment
      Looks mouth-watering.

    #18
    I was in the mood for chicken wings tonight and just had to try some of the new BBQ Sauce I got from my Secret Santa, Jfrosty27 The first sauce I wanted to try was the “Sweetest Jerk”. I’ve never made Jamaican jerk wings before and was ready to try it out. I cooked 6 wings on my SNS Kettle with the vortex. I did 3 wings with my favorite chicken rub, Big Mo’s, and 3 with the Sweetest Jerk sauce, just for a little variety. Had a chunk of hickory over the vortex for some smoke.

    These were some good size wings and I wound up cooking em for about 40 minutes or so. They came out just right, tender, juicy, great crust and a lot of flavor. I wasn’t sure how I’d like the Jerk Sauce because when I tasted it out of the bottle, it was just….OK. Now….we all know not to judge any BBQ Sauce or rubs straight outta the bottle. The final verdict is after cooking. Well, I was not disappointed! The wings with the jerk sauce were awesome, lots of flavor and a good spicy heat to them. I don’t expect that bottle to last much longer. Thanks Jim!

    My side was the best store bought Mac and Cheese on the market…Patty Labelle’s. I know, you’re sick of hearing me plug my ex wife’s stuff 🙄 I added a little fried bacon to put it over the top…and it did. Ok, I’m done.

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    WINGS ON LEFT ARE WITH THE JERK SAUCE

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    Last edited by Panhead John; December 23, 2021, 06:53 AM.

    Comment


    • DaveD
      DaveD commented
      Editing a comment
      Those look delish! One of my recent orders included a pack of drumsticks by mistake (I'd ordered thighs), and I think I might just try something like this with them, make them an appetizer or summat.

    • DTro
      DTro commented
      Editing a comment
      I would eat all six of those wing and BEG for more!

    • GolfGeezer
      GolfGeezer commented
      Editing a comment
      Wings look great PJ! Of course, my twisted mind saw the bottle of sauce and thought your SS had it named after you! 😁

    #19
    Cooked up some bacon fried rice on the flat top and made sweet and sour chicken. I cheated with the chicken and used breaded chicken breast bites from frozen section.

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    • willxfmr
      willxfmr commented
      Editing a comment
      You didn't cheat. You gave us working folks a great idea for a shortcut that gets dinner on the table. Thanks!

    • barelfly
      barelfly commented
      Editing a comment
      Man. It’s 7am and I could dive into that right now! Looks great!

    • jfmorris
      jfmorris commented
      Editing a comment
      Holy smokes! How come I have NEVER thought to do BACON in my fried rice! That all looks amazing.

    #20
    Just finished up my homemade fermented mustard; brown and yellow mustard seeds, jalapenos, garlic, yellow bell pepper, and pineapple all in a 3.5% brine for a month. Into the food processor with about 1 cup of white wine vinegar, 1 cup of apple cider vinegar, and 1/2 cup of the reserved brine. Very tangy, a small bit of heat on the tongue, and a ton of heat up the in sinus cavity. I'm a big mustard fan and this is really good, plus, full of probiotics so really good for the old gut biome.

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    • holehogg
      holehogg commented
      Editing a comment
      Any mustard that nails the sinus canals must be good stuff.
      I live on Hot English Mustard.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      We made this at my old job a lot. Goes great on a charcuterie board!

    • RolfTaylor
      RolfTaylor commented
      Editing a comment
      Not too many mustard makers out there. I make some occasionally, but have never fermented it. I couple of times I Have given mustard as gifts.

      I have never been able to make a non-spicy mustard. Supposedly cooking it, or adding certain things for balance will tone it down, but I have succeeded. Spicy isn't a bad thing, but not consistent with Dijon nor course french country mustard. It has been a while, thanks for some inspiration...

    #21
    Steak and salad leftovers became brunch with the help of some leftover onions and cholula.

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      #22
      Getting ready for Christmas Eve festivities. Like many, we do a two day event with Christmas Eve being a New Mexican food spread. My parent’s have made up flautas and chimichangas and I’ll bring Carne Adovada (blended dried red chile pods, pork and garlic) along with Posole.

      Carne Adovada - one of my favorite dishes, especially when I make Huevos Rancheros and a few sunny side up eggs.

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      and Posole (hominy and ladles of the above Carne Adovada)

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      IFindZeroBadCooks - some of the items you received, you can do both of these dishes, just need pork butt

      Comment


      • DaveD
        DaveD commented
        Editing a comment
        And of course, when one wants BOTH red and green, one orders it "Christmas style"

      • CaptainMike
        CaptainMike commented
        Editing a comment
        This looks amazing! I was going to make carnitas this evening, but not anymore. Do you have a specific recipe or is this something to just grab from the interwebs?

      • barelfly
        barelfly commented
        Editing a comment
        CaptainMike

        Check your messages. Happy to post for anyone else, let me know and will post later when I have something other than my phone.

      #23
      Reserved a few lbs of brisket flat from my smoke this past weekend. Today a couple lbs of it ended up in “chili stew”…that’s what I call the stuff my wife likes that has tomatoes and beans in it.

      Also by her request (Xmas…‘Tis the season!) I used Carrol Shelby’s chili seasoning.

      Just what the Dr ordered for this cold, rainy winter day!

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      • Panhead John
        Panhead John commented
        Editing a comment
        Hell yeah! Pass the cornbread please!

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Dad used to make Carrol Shelby's often, it was always pretty dang good.

      #24
      S'mores muffins and bacon and cheddar scones. Heading to a couple different gatherings.
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      • treesmacker
        treesmacker commented
        Editing a comment
        Bacon cheddar scones - hmmmm I didn't know you could do that... sounds good!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I agree with treesmacker Those savory scones look delicious! Nice job.

      • holehogg
        holehogg commented
        Editing a comment
        You did get my location pin sent?
        Those look royal.

      #25
      Chocolate peppermint cheesecake
      Attached Files

      Comment


      #26
      First smash burgers on the new griddle. Gotta admit, I’m pretty friggin’ excited.
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      • holehogg
        holehogg commented
        Editing a comment
        Smashingly good looking burgers Sir.

      • Santamarina
        Santamarina commented
        Editing a comment
        I remember my first smash burger. My griddle has seen countless others get smashed over the years. A griddle is a great and glorious thing!

      • RolfTaylor
        RolfTaylor commented
        Editing a comment
        I got a griddle for Christmas. What else do you use it for?

      #27
      Had not grilled in a while, hoping to change that a bit come January. My wife bought a few rib eyes though, so I gladly obliged.


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      • holehogg
        holehogg commented
        Editing a comment
        Oh boy!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        That's what I'm going for, for Xmas day. There should be 8 of us plus two grandkids, if Omicron doesn't interfere. I sliced them today, about 2" thick. Salted and in the fridge for two days on a rack. I hope they look as good as yours!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Dr. Pepper I wonder with 8, if SV/Flame sear is an option? Either way I know you’ll nail it! Using your Santa Maria?
        Last edited by Richard Chrz; December 24, 2021, 04:25 PM.

      #28
      Rum Cake and Cherry Cobbler! #twbarbecue #grillagrills #grillagrillssilverbac #bearmountainbbq

      Rum cake on for about 45 min at 350° and the cobbler at 350°for a little over an hour.
      Attached Files

      Comment


        #29
        Not much time for smoking this week so just quick grilled chicken breasts with grilled cauliflower.
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          #30
          A wonderful evening spent with my better half. Kids were out at the movies so I made up a dinner to celebrate our initial fire in the outdoor fireplace, something that I’ve been trying to have built for a few years now.

          One of my 45 day dry aged ribeyes that I SV at 129 and finished in the CI skillet, served with seasoned broccoli and a baked potato. For dessert, a rustic blackberry galette. We also had a nice bottle of 2017 Silver Oak that my wife was given as a gift and then a night cap or two of Woodford out by the fire. A great evening to remember!

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          • Spinaker
            Spinaker commented
            Editing a comment
            Might have to stop in and see this in person next summer, on my trip to NM! (Invited or not.)

          • barelfly
            barelfly commented
            Editing a comment
            Dr. Pepper - that was one of the first things I asked the builder! holehogg thank you, and yes, I do sleep here and there when time allows.

            Spinaker - ha! Let’s do it! Cookouts, fires and good peeps - you can beat it!

          • Santamarina
            Santamarina commented
            Editing a comment
            Now THAT is how to spend an evening with the wife!

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