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

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    DNo pic but a classic mistake tonight
    I made bourbon chicken, referred to the recipe as usual no problemo
    While eating tasted different but couldn’t put my finger on it
    No one else said a word and kept woofing it down
    Finally I asked does anyone find this bitter....flood gates open....YES
    Turns out I forgot the cup of brown sugar....yeesh

    Comment


    Dry brined Brisket on the pellet smoker. 16# before trimming. Rendered the fat and injected it into the brisket pre cook. Used Traeger Blackened Saskatchewan rub. 16 hour cook 2 hour cambro. Happy with the results!
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    • theroc
      theroc commented
      Editing a comment
      Outstanding!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Results look tasty!

    Game day chili

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Too red, please try again, Richard LOL!

      No!
      Really!
      Looks good, I jus already et, Brother!

      Love to try me a Huge bowl of that! !!!!

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Mr. Bones is there such a thing as too Red? Love me some San Marzanos

    Dinner tonight: maple glazed ribs (oven baked)

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      We've had more rain this last week than during a 6-month stretch of 2021 and that's just part of a long pattern, and it's been damn cold. But this weekend we finally got a break. So I cooked a tri tip to celebrate.

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      Last edited by Attjack; January 9, 2022, 09:45 PM.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Nice recovery from th WX, there, Amigo!

      Patty melt...

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      • treesmacker
        treesmacker commented
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        Ernest Oh c'mon... I love those... super bad for me but yummy!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Yes Please, Sir!!!

      Two racks of baby backs from Creekstone. Both cooked on my Pit Barrel. One rack dry, the other glazed with Meatheads new sauce.
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      • treesmacker
        treesmacker commented
        Editing a comment
        Oh good looking ribs... and that sauce looks pretty good too!

      Made homemade flour tortillas. First time making them. Turned out pretty well and was not difficult to make/roll out.

      After a recent trip to California and a visit to Burritos La Palma (after seeing them on the Taco Chronicles), I was inspired to use them to make a similar style burrito filled with chicken tinga. Didn’t get to take any final pics of the burrito but this will not be the last time I do this. Next time I’m going to find a recipe for deshebrada (shredded beef in green chile) as that was the winner at Burritos La Palma and I’m craving it already

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      Last edited by shify; January 9, 2022, 08:23 PM.

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      • jhoskins
        jhoskins commented
        Editing a comment
        Favorite tinga recipe? (mine is: https://www.seriouseats.com/chicken-...chicken-recipe) Favorite flour tortilla recipe?

      • shify
        shify commented
        Editing a comment
        jhoskins - I riffed off that Kenji recipe for tinga but used boneless thighs this time.

        For the flour tortillas, this was my first time making them. Started with https://www.rickbayless.com/recipe/flour-tortillas/ with some changes I picked up from other recipes. I let the dough rest for 20 min before balling and lightly rubbed the dough with lard at the two rest stage. Results were good so will likely stick with that approach for now

      • Bkhuna
        Bkhuna commented
        Editing a comment
        shify Lard is the secret weapon that turns a regular flour tortillas into a super tortilla.

      I think I just grilled the best thick cut pork chop I’ve ever done. I used my vortex in the SNS Kettle. Some people think the vortex is a one trick pony, only good for crispy chicken wings. In the year I’ve had mine, I’m finding there’s a lot more to it than that. In addition to being a searing machine, it’s also great for CI skillet cooks and reverse searing for steaks and chops. I know the SnS insert is also good for some of those things, but I like the fact I can use a little less charcoal with the Vortex, and it’s sometimes just a better fit.

      I lit a half chimney of coals and poured them on top of 2 hickory chunks in the Vortex. Placed the Vortex to the rear of the kettle and then cooked the chop off heat for about 15 minutes to absorb some smoke and come close to final IT. Then I removed the chop from the grill, until my jalapeño poppers were almost done… seared the chop for a few minutes on each side. It was actually pretty tender and moist, not dried out and tough like a lot of store bought pork chops can be. My rub of choice for pork and chicken is Big Moes. That stuff is killer.

      I had some fresh cream style corn with it. I actually grew the corn myself and shucked it, then cut the kernels off the cob and used a family recipe to make it cream style.

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      Smoked a 5 lb half-pork butt from Porter Road. Dry- brined/rubbed with Meathead's Amazing Pork rub. 15 hours on the smoke vault, nekkid. 2 hours in the faux cambro. Pulled it and served with Lexington dip and a tangy-sweet slaw.

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      • barelfly
        barelfly commented
        Editing a comment
        That is the perfect way to serve it! Lexington Dip is perfect! Looks like a great bark mixed in there!

      Chicken leg quarters. Roasted potatoes and turnips. Spinach, romaine, watermelon radish, honey, and goat cheese salad.


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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Looks delicious. The best part of a chicken.

      Pork rib roast done in the Rec Teq while I watched the 49ers beat the Rams today! GO NINERS!
      This is comfort food for me... the three basics; meat, starch, and vege... gravy made from roast drippings.

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      • treesmacker
        treesmacker commented
        Editing a comment
        Dr. Pepper Thanks! Right... simple... only salt and pepper dry rub on the roast about three hours before cooking. Roasted on a rack over a foil pan to catch the drippings. 450 degrees for 15 minutes and then down to 350 for the remainder until internal was about 145 degrees. Covered in foil and rested in the indoor oven until the end of the game, about 1 1/2 hours!

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        That game was just as good as this pork looks! Since my bears are done, 49er and cowboy fan for now to support family, which will be tough next week, as they play each other.

      • barelfly
        barelfly commented
        Editing a comment
        Now that’s a pork chop!

        And….next weekend go Cowboys but still - excellent pork chop! Haha

      New Zealand grass fed outside skirt (from Marx Foods)

      Simple dry brine on rack in fridge for 24 hours, then black pepper. Straight from the fridge to a 5 minute hot and fast sear with frequent flipping over lump and alder splits.
      Accompanied by brown rice with fried shallots, kale and shaved brussel sprout salad, cranberry/orange sauce, and my daughter made some sourdough baguettes today.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        barelfly I was a little hesitant to order 35 lbs of meat from New Zealand (via Marx Foods). This is outside skirt, grass fed Angus. Also, I was hesitant due to the 'buy local' ethics. However, this was worth it. The flavor & texture were excellent.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        I keep drooling, I so need to do this soon!

      • Attjack
        Attjack commented
        Editing a comment
        That looks insanely good.

      Piri Piri Chicken Tenders! So much flavor!

      Recipe inspired by Chef Eric Gephart
      https://youtu.be/JX_WdJgRFsA
      Attached Files

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        TWBarbecue Those look delicious. I just watched the Chef Eric video. How did you adjust the recipe? And, have you tried it with chicken thigh?

      • TWBarbecue
        TWBarbecue commented
        Editing a comment
        Dr. Pepper Thank you! I stayed true to the recipe except I didn’t skewer them and chose to cook these up on my gaser instead of over charcoal because of time and the elements headed my way. Next time I will certainly be using chicken thighs (my favorite)!

      Well, the only thing I cooked this weekend were some organic boneless skinless chicken breasts. And the only reason I cooked those was because my sister in law gave them to us a while back, and I had them in the freezer. It was part of a pack from Costco and she had given us half of it I guess.

      Marinated in something we have in the stores here called "Dale's Sauce" - just a soy based hodgepodge of stuff that is a very strong marinade, and tossed them on the Weber Genesis II for about 15 minutes, pulling carefully as each breast hit 160-165. The intent was to cut up into strips and use on salad, but I also made a sandwich with one yesterday...

      It was pretty good, but reminded both of us why we now prefer boneless skinless thighs to breasts. Even pulling as they reached 160, so much drier. But the marinade gave them a really good flavor.

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      Last edited by jfmorris; January 10, 2022, 10:20 AM.

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      • jfmorris
        jfmorris commented
        Editing a comment
        RonB the other thing might be to fillet the larger chicken breasts to about half the thickness they tend to come in. By the time the interior of a thick breast hits 160, most of it is well above that temperature.

      • DTro
        DTro commented
        Editing a comment
        Yes- filet then marinate. I usually do thirds for one breast. Quick high heat sear to perfection for salads and tacos. -That is if I don't overcook the damn things.

      • Attjack
        Attjack commented
        Editing a comment
        Beautiful color. Often when I'm grilling chicken to slice for salad I will pound the breasts flat. That can achieve a little more of a uniform thickness than cutting them in half. But yours look prettier.

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