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

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    Chili is a way of life 🌶
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    • rgriffeath
      rgriffeath commented
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      Dr. Pepper Two chuckies. I seared them off and gave them 30 minutes of smoke on the indirect side of my grill. I then cut them Into 1/4 inch by 1 1/2 inch pieces. Then into the chili for a 1 1/2 hour braise.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      And, those are bacon bits I see? Cumin, chili, garlic, onions, cinnamon (?), Mexican oregano, paprika?, a different chili, pasillos, jalapeños, hatch, poblanos, and what is the white powder at the top left of your mise-en-place? Please correct my homework!

    • rgriffeath
      rgriffeath commented
      Editing a comment
      @Dr Pepper Excellent job! The white one is masa harina. No cinnamon or paprika but you got the rest

    Today was bread baking day. I was out of "my" bread, and my wife was out of "her" bread. I prefer white and she prefers whole wheat. I made a ww boule for her and a white sandwich loaf for me - the usual Japanese milk bread. I also made a few rolls from the JMB dough.

    The photos are a bit out of order, but I couldn't edit them...

    The loaf after brushing with melted butter.
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    The rolls also got the melted butter treatment. The missing rolls were consumed for quality control.
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    The loaf after slicing on my home made slicing guide. The crumb is tighter for sandwich bread.
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    The ww boule. The little specks are seeds and chopped nuts.
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    The boule sliced.
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    Last edited by RonB; January 29, 2022, 06:43 PM.

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    • Dr. Pepper
      Dr. Pepper commented
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      Very nice. My wife would agree with yours, and I would agree with you. 😏

    • Skip
      Skip commented
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      All the breads looked great and I'm sure they tasted even better!

    Some salmon for tonight (and maybe breakfast tomorrow). Lemon zest, fresh dull, smoked salt and smoked paprika, with a weekend bit of black pepper. Left the garlic off so the dogs could have some. Also did some ghetto garlic bread... toasted sourdough, then margarine and some garlic kissed with a torch.

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    • Michael_in_TX
      Michael_in_TX commented
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      Unlike my recent salmons, your seasoning stayed on the fish! I keep putting to heavy a layer of butter or oil and everything slides off......

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
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      Michael_in_TX I do usually use butter especially if done in the oven and wrapped. This one seemed pretty fatty so I skipped it, honestly didn't miss it.

    I give you ecowper ‘s chili with beans and nice prime chuck. It was absolutely excellent. Thank you Eric!

    I've written several times about Texas Chili, but I've never actually put my full recipe out for folks. So, here you go! Overview There are three main sources for this recipe. Many years ago, I started making my own chili rather than buy it in a can (I know, I know). I started with sort of the classic home made chili recipe


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    • Panhead John
      Panhead John commented
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      I’ve been speaking to my corporate attorney, Richard "Dick" Dufus about that same thing gboss

    • DaveD
      DaveD commented
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      Does this mean that PJWare is going into the NFT game?!

    • ecowper
      ecowper commented
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      Even with the beans, it looks tasty!

    Chicken fried steak.....

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    • Andrrr
      Andrrr commented
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      One of my favorite meals, although usually with eggs for breakfast. Nice work.

    Today must be Chili day. I think I saw three other posts from today for Chili...Here is what I cooked up for a cold snowy day in Virginia...Some of Jess Pryles Classic Lone Star Chili...Also made some cast iron cornbread...
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      Some jalapeno poppers for lunch on the kettle. It's my old dogs 13th bday so I cooked the pups up some steaks.
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      • Panhead John
        Panhead John commented
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        Great looking cook, and the pup is a cutie pie too! But, I do think he should start wearing a retainer.

      Did the last rack of the 3 pack of St. Louis ribs I bought from Costco. Intention was a 4-1-1 method on the pellet grill just to try but decided to skip it. My Mac and cheese is leftover from last night done only in my instant pot but decided to reheat it with Grilla.

      I’m not going to lie the ribs, while delicious, were a little disappointing because I didn’t trim them and we all had some white cartilage tubes to chew on. They were rock hard and the kids weren’t impressed.
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      • Dr. Pepper
        Dr. Pepper commented
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        Nothing wrong with some white cartilage tubes! (Costal-chondral junction.)

      • radiodome21
        radiodome21 commented
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        Couldn’t do it.

      It was a bone chilling 52 degrees outside today, so I decided to cook inside. Hadn’t done a stir fry in a while so I figured I’d try a beef lo mein dish. I ain’t got sick yet so I guess it turned out pretty good.

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      Last edited by Panhead John; January 29, 2022, 08:51 PM.

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      • RichieB
        RichieB commented
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        Looks delicious. Stay warm in these difficult times.

      • Bogy
        Bogy commented
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        Wow! 52! Thoughts and prayers man, thoughts and prayers!

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Can confirm. I was out there that 52 degree insanity. Crazy.

      Made Troutman ’s beef bourguignon. Followed the recipe and process fairly closely. Smoked the chuckie from frozen for an hour and a half. The meat actually retained its smoky flavor and didn’t lose it to the stew. Used home made beef stock and Hemplers bacon. Used a bottle of Willamette Valley Pinot Noir. Served with a fresh baguette from a local bakery. This came out fantastic! Recipe found here https://pitmaster.amazingribs.com/fo...ef-bourguignon

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      • Elton's BBQ
        Elton's BBQ commented
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        Looks darn good!

      Grilled Berkshire chops over a live hickory fire on the Buckaroo. Served beef tallow roasted potatoes.

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      • DaveD
        DaveD commented
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        Very similar to what I have on tap for tonight's dinner...!

      You can’t really tell, because I am a cheese junky….but the trim from the creekstone ribeye turned into steak sandwiches tonight.

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      • tamidw
        tamidw commented
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        Sometimes it's hard to get those great pictures with all the cheese on top! I love my cheese too and I think of the picture after I coat with cheese and you can't see the rest of the food! 🤣

      Sunday Sauce (ok, Saturday Sauce) with giant meatballs and sausage. So good!
      How I learned to make Sunday sauce from my huge Jersey family (thetakeout.com)
      So you want to be an Italian meatball baller (thetakeout.com)

      Any recipe that begins with 20 cloves of garlic cooked in oil has to be good!


      The meatballs. These are about tennis ball sized.



      The next addition to the sauce; browned beef ribs and pork spareribs. Yummy!



      The finished product. Highly recommended!


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      • Elton's BBQ
        Elton's BBQ commented
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        Looks fantastic!

      • fzxdoc
        fzxdoc commented
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        Good call on a winter's day. I bet it was delicious.
        Interestingly enough, in the wee hours of this morning, in a fit of insomnia, I read through Kenji Lopez-Alt's treatise on making a really great red sauce, cooked for 5 hours. https://www.seriouseats.com/the-best...d-sauce-recipe

        Kathryn

      • pkadare
        pkadare commented
        Editing a comment
        fzxdoc is was so good, and given that it was -32*C when I went to the grocery store in the morning, definitely a good day to spend inside in the kitchen. :-)

      Smoked some NY strips on my Grilla OG and then finished them on the PKGo. Seasoned with Hardcore Carnivore Black.
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      • Elton's BBQ
        Elton's BBQ commented
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        Nice!

      Last night I cooked up one of my Akaushi chuck roasts from Click. It was a bit fatty to eat as a poor man's prime rib, we had to pick around at some spots, but it was plenty tender simply doing a slow reverse sear. 3.7lber fed all 5 of us and the pup got some of the fatty remains. 3/4 dry brined and then Meathead's Red Meat seasoning used. Yum!

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      • Elton's BBQ
        Elton's BBQ commented
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        Looks grand!

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