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

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    Motivated by Dr. Pepper to do something along the lines of his post 'CACIO E PEPE"
    Had to adapt or miss out and we weren't going to miss out.
    A very humid 90F the ideal situation for something that didn't seem a great deal of effort, and it really wasn't.
    The store I went to didn't have the ingredients so improvising was the call. Turned out great. The smoked meatballs a combination of pork and beef. The "spaghetti" thingy was so tasty just needed a little more sauce for coating. Loved the cheese it was really good and tasty. Used Bucatini for the pasta.

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    • Dr. Pepper
      Dr. Pepper commented
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      Looks good. Bucatini is one of my favorites. Like a big spaghetti with an inner channel for more sauce.

    • jfmorris
      jfmorris commented
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      Mmmm. Smoked spaghetti and meatballs (of sorts). I'm gonna have to try that!

    • Elton's BBQ
      Elton's BBQ commented
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      Looks really good'aroo

    Now this is Yard Bird

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    • RonB
      RonB commented
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      Great looking bird!

    • Troutman
      Troutman commented
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      On point !!!

    • efincoop
      efincoop commented
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      Nailed it!

    Salmon with asparagus and roasted sweet potatoes.

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    • Elton's BBQ
      Elton's BBQ commented
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      Looks really good!
      Last edited by Elton's BBQ; February 2, 2022, 12:23 PM.

    Some leftovers plunked into home made sourdough bowls. First is a stew thrown together with some leftover beef from the flat iron I smoked the other day. Second is leftover beef chuck chili from the freezer.

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    • Troutman
      Troutman commented
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      Incredible....and edible !!!!

    • Elton's BBQ
      Elton's BBQ commented
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      Fancy!

    • Richard Chrz
      Richard Chrz commented
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      Looks fantastic!

    When life gives you guanciale…… you make carbonara! (Read: found some guanciale in the freezer and then roasted Brussels with the rendered guanciale fat). Worst part? Zero leftovers. Those who hang on every word I say, know that my fav leftover is carbonara.

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    • Attjack
      Attjack commented
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      Those sprouts look good. I think I'll make some for dinner tonight.

    • efincoop
      efincoop commented
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      Looks fabulous. I need to get some guanciale soon!


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    • Elton's BBQ
      Elton's BBQ commented
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      Yum

    • efincoop
      efincoop commented
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      I made the mistake of looking at this during lunch! Wow that looks great!

    • Dr. Pepper
      Dr. Pepper commented
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      To quote Kjetil: 'Yum.'

    I was really hungry earlier than my normal lunch time, so I decided to go brunch. I made Huevos Glitheros also known as something from someone that has never eaten Heuvos Rancheros and using things I had. I smoked a Click Wagyu chuckie with my Mexican rub on Sunday, so took a couple flour tortillas, spread out the smokey delicious beef, a little cheese and fried up a couple eggs over easy. Second pic is popped, topped, and ready to be chomped.
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    • Andrrr
      Andrrr commented
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      Huevos Glitcheros. I think this belongs in the Recipes thread!

    • Dr. Pepper
      Dr. Pepper commented
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      OOoh, looks so good.

    Sweet tooth gooey brownies and custard.

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    • Dr. Pepper
      Dr. Pepper commented
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      Are you certain those aren’t brisket burnt ends on polenta?

    I know this will not qualify for the Amazing Photo Challenge but thought I'd share anyway. The crappy weather got me missing my favorite vacation spot: Spain. Once I cleared off the snow I grilled an Iberian pork shoulder steak with a sauce of Pedro Ximenez sherry. Turned out pretty good.
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    • perry green
      perry green commented
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      Hah! That's my wife's. I did remember to take off my prescription meds and this morning's cheerios!

    • Dr. Pepper
      Dr. Pepper commented
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      Gorgeous! Nos gusta mucho España, y la cucina de España. Pimientos! ¡Que un plato hermoso!

    • perry green
      perry green commented
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      ¡Gracias! Que España es un lugar encantador y se come MUUUYYY bien!
      Has some of the best food , scenery, people I've ever experienced. Can't wait to get back. (But I still have to follow the BBQ trail. Southern Illinois, KC, Memphis, the Carolinas...) So ready to travel again!!!

    It's just two of use, so this little panna grill works awesome. Crisp up bacon and then the burgers.

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      Nice burgers on the panda grill!!!!

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        PANNA Grill. Can't grill pandas!!

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Actually, you can. I recommend low and slow, finish with some bamboo shoots.

        • perry green
          perry green commented
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          Sounds tasty...yeah young green shoots and maybe some sriracha to offset the Black and White tones.

        • Panhead John
          Panhead John commented
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          Penguin beats the hell out of panda. I prefer blackened penguin on the CI with a side of seaweed.
          Last edited by Panhead John; February 2, 2022, 09:10 PM.

        perry green I'm answering in a separate post so that I can share a photo of something I'm defrosting today, purchased from Marx Foods (35 lbs, but each individually packaged/frozen.) Thought you'd enjoy this. Yes, Spain is incredible. Our extended family has been Covid cautious, and we haven't travelled for a couple of years. We were supposed to land in Milan in April 2020. Hah! That didn't happen; they had bodies stacked in the hallways in Milan at that time.

        So, this is the year we should travel again. Salud!

        BTW, where are you living? Nice to see a post from you. Come back often, especially if you cook up plates like you demonstrated above!

        Daniel
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        • Dr. Pepper
          Dr. Pepper commented
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          perry green I grew up in Westchester, just west of Broadview, a couple blocks north of the Eisenhower. Born in Edgewater Hospital, oh, a long, long time ago. And yes, these Iberian ribs are very dainty. Nothing like the monsters from Swift sold at Costco! I figure my wife and I can snack on one rack. I plan on smoking them when I fire up our KBQ to smoke some pork shoulder for barelfly 's Posole, now that my hominy finally rose from Fed Ex limbo.
          Last edited by Dr. Pepper; February 2, 2022, 09:52 PM.

        • perry green
          perry green commented
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          Let me know how those ribs turnout. Love my KBQ; haven't hauled it out this winter though. Where do you get your hominy? Been real happy with rancho gordo...

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          My first hominy, from Rancho Gordo

        I just happened to have some of those smoked three meat meatballs and some of that 8 hour red sauce. Found some spaghetti noodles in the house, I love this meal. Had one last piece of bread…

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        • perry green
          perry green commented
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          Getting hungry (again) BEAUTIFUL!!

        Pork chop from O.S. sweet potato with butter and drizzled with Agave/Maple Syrup Blend. Chop done with M.H.'s pork rub/brine. About 2 hours in fridge. And in Foodi Ninji on grill.

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        • perry green
          perry green commented
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          Looks WONDERFUL!!!

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