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

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    Redfish on the Half Shell. Redfish we caught, filleted with skin on, lightly coated with rub and sweet & sour sauce and then grilled. Topped with shrimp we also caught, sautéed in lemon juice, lime juice, butter and Tony’s. Ca cest bon!!
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    • BFlynn
      BFlynn commented
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      Good looking redfish!

    • Draznnl
      Draznnl commented
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      Nice looking fish

    • Troutman
      Troutman commented
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      Redfish On the Halfshell is one of my top 5 seafood cooks of all time. It's right up there with my stuffed whole flounder. Yours looks spot on !!!

    I was at the store and knew the girls were going to be gone tonight, so picked up this really thick chuck eye for myself. It sure turned out awfully pretty reversed on the MAK and seared in cast iron on the Genesis side burner using a little tallow from the bucket of wagyu tallow I bought.
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    • glitchy
      glitchy commented
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      LA Pork Butt Yep, It was all mine.
      Last edited by glitchy; January 8, 2022, 09:19 PM.

    • Dr. Pepper
      Dr. Pepper commented
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      Pretty perfect!

    • treesmacker
      treesmacker commented
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      Beefy flavor oozes from the pics!

    Cooked some ribs on the 560..Butter Onion..beans..stuffed tomatoes on my weber gasser.
    koko my pom liked the ribs
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      Shrimp and sausage gumbo

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      • BFlynn
        BFlynn commented
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        Thanks!

        Dark roux is super easy in the crock pot

      • Panhead John
        Panhead John commented
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        BFlynn ok, you got our curiosity up, never heard of doing roux in a crockpot, but if it tastes as good as it looks, I’ve gotta know how you did it. Instructions please!

      • ofelles
        ofelles commented
        Editing a comment
        Yes please the roux! How?

      Straight-forward Street Tacos: Skirt steak marinated in equal parts soy sauce, lime juice, and canola oil for four fours. Seared in cast iron until internal temp is 135-140ish, rested for five minutes, then cubed thin.)

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      • BFlynn
        BFlynn commented
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        That is exactly what a taco should look like

      Not surprisingly this thing broils very well.

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      • Dr. Pepper
        Dr. Pepper commented
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        Very nice!

      • Attjack
        Attjack commented
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        I used this umami salt that's made locally on the fish.


      • Michael_in_TX
        Michael_in_TX commented
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        That nearly makes me want to go out and get one of these myself!

      Beef Stroganoff, still needs the sour cream added, old family recipe. Click image for larger version

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      • ofelles
        ofelles commented
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        Luv some stroganoff.

      • Mr. Bones
        Mr. Bones commented
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        Always willin to hear old family receipts; that's how we'uns all learn...

      In process of making Penne alla Vodka tonight. A friend gave us a pint of homemade tomato sauce and it was wonderful - but it wasn’t enough to feed 5 so I had to doctor up a few cans of tomato sauce before I combined the two. It turned out really good once everything was all combined and the vodka and sour cream was stirred in and reminded me how good alla vodka is! I didn’t get a plated photo, but did get this -

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      • SheilaAnn
        SheilaAnn commented
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        I’ve never made a la vodka, but have enjoyed it a few times. Need to it into rotation!

      • JCBBQ
        JCBBQ commented
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        “Penny Al Vo-ka” - A little New Jersey lingo.

      Since I was called out about something ‘too healthy’ by LA Pork Butt 🤣 I decided to add the Butterscotch pecan cheesecake I made for a friend get together.

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      • barelfly
        barelfly commented
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        Yum!!!!!!

      • treesmacker
        treesmacker commented
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        Cheese and nuts in it... gotta be healthy!

      • Mr. Bones
        Mr. Bones commented
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        Feelin Healthier, already...

      Prime New York strip, medium rare with Béarnaise sauce, sautéed mushroom caps, baked potato and Brussels sprouts.
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      • ofelles
        ofelles commented
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        The Brussel sprouts are to close to the plate!

      • Dr. Pepper
        Dr. Pepper commented
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        All looks wonderful (including the sprouts!)

      • Mr. Bones
        Mr. Bones commented
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        ofelles Now that, Right There, was FUNNY, Brother!!!

        That bein said, I can live, jus fine, with, or without Brussel Sprouts...

        I'll eat em, if that's what's on th menu, but don't rilly find myself any kinda hankerin after me some...

        Them look purty fresh, not colourless, boiled to death / mushed, so might be good as f***, I dunno
        Last edited by Mr. Bones; January 16, 2022, 04:31 PM.

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      • barelfly
        barelfly commented
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        by the looks, those blue corn tortillas are made with your own personal hands? Man that’s a good lookin taco!

      • JCBBQ
        JCBBQ commented
        Editing a comment
        barelfly Yep. I've got a griddle now...new oven/range. Makes it more efficient than one at a time on the cast iron pan.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Griddles are a Life Changin Thang, Amigos...

        Trust me, on this...

      Smoked Country-Style ribs!

      Smoked between 250°/275°until IT stalled around 155° then braised in Wickers Original Marinade until IT hit 203°. Light sear for some char and then placed back in the braise to keep warm! DELICIOUS!

      Recipe inspired by everydaybbq & snsgrills
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      • treesmacker
        treesmacker commented
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        Perfect!

      • Old Glory
        Old Glory commented
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        WOW!

      • Troutman
        Troutman commented
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        Awesome color !!! Perfect finish.

      Looks delicious!

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        I usually opt for the New York or Neapolitan style, so I never had a piece of Chicago deep-dish pizza. However, I was inspired by Mark V recent post:
        https://pitmaster.amazingribs.com/fo...eep-dish-pizza

        I hit up Google for some research and made my own based on the recipes I found. I started with a whole-wheat crust and topped it with a pound of mozzarella, a pound of cooked bacon, and mushrooms sauteed with sliced garlic. I made a sauce with a can of San Marzano tomatoes. I reduced all the juices from the can and tomatoes with some spices and red wine. I crushed the tomato meat with my hands and put it on the pizza uncooked. Then I put on the sauce. I had a few extra ounces of mozzarella left, so, not to waste, it went on top with some grated asiago and parsley. Having never tried Chicago deep-dish before, I have nothing to compare against my deep-dish.

        I wasn't sure how much I could load into a pizza like this. Now I know it can pack a lot, next time more cheese toppings and sauce. Overall, a tasty experience!
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        • Richard Chrz
          Richard Chrz commented
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          Beautiful pies!

        • Murdy
          Murdy commented
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          mrteddyprincess -- I recall one of those Super Fan episodes where the guy was eating an order of pork chops with a side of bratwursts and they rolled a defibrillator out on one of those restaurant serving carts under a hood.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          A person's gonna die, that's a fact...

          Not a purty fact, but nonetheless...

          Show me a Better Way, Please, otherwise; I'm All In on this, Brothers / Sisters!!!

        Wagyu cheese burger on a brioche roll. Served with Serious Eats "best roasted potatoes ever," roasted in beef tallow.

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        • Dr. Pepper
          Dr. Pepper commented
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          Yum 🤤 (with a Lipitor on the side.)

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lookin good, reckon I'll have me a double, with bacon, an extry cheese, please!

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