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

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    I saw these green tomatoes in the store yesterday and thought
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    Fried green tomatoes with a simple remoulade sauce and bacon. I need to get out on the grill though. Been awhile.

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    • texastweeter
      texastweeter commented
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      Had fried green maters yesterday night with some jalapeno ranch. I make a sammich with fried green maters, pork belly burnt ends, and slaw. My version of a blt.

    When a fella has to hit his go to meal, it always involves steak of some sort (in this case a roasted coulotte (picanha)), some sort of sausage or boudin and of course throw in some drunken 'rooms (mushrooms cooked in a rosemary butter wine sauce). It's all because.......

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    ....this Big Dog gotta feeeed !!!!

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    • Dr. Pepper
      Dr. Pepper commented
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      Very nice, with Troutman's special compound herb butter!

    Homemade Pizza for Lunch Today

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      Haven't posted much lately.
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      • Texas Larry
        Texas Larry commented
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        Not posting, But definitely cooking! Nice! Now I’m hungry…again.

      • Troutman
        Troutman commented
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        Nice work 👍

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Ah, you had just mentioned pasta! Nice!

      Made the recipe from Amazing Ribs in the article "Chili Verde Goes to a Whole "Nother Level with Smoked Pork Butt.” Very good.

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      • Draznnl
        Draznnl commented
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        Nice post. Welcome to the Pit.

      • Mr. Bones
        Mr. Bones commented
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        Very Nicely Done, Brother!

        An presented, as well!

      • RichieB
        RichieB commented
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        Very nice and Welcome from Western Massachusetts.

      Grilled up some burgers and dogs.

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      Bring on the grandbabies!

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      • Panhead John
        Panhead John commented
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        I’ve got that same sippy cup!

        Great pics Jimbo!

      • CaptainMike
        CaptainMike commented
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        Love family pics!

      • Dr. Pepper
        Dr. Pepper commented
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        I agree with The Captain 👨‍✈️ Great to see grandkids.

      Love what A Yoder does to yard bird.
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      • RonB
        RonB commented
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        Very nice - They almost look like twins.

      • Panhead John
        Panhead John commented
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        I don’t know Ron, maybe 1st cousins for sure.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Some great yardbird, there, Amigo!

        Might havedta hit ya up fer some rights, fer an album cover, one day!!!

      Click image for larger version  Name:	18B5F8D5-985F-4F4C-A665-EF80CA6FDD55.jpeg Views:	0 Size:	3.21 MB ID:	1170725 Click image for larger version  Name:	3B2DBDB8-473E-4C54-B5B9-11550DE51154.jpeg Views:	0 Size:	3.24 MB ID:	1170726 Click image for larger version  Name:	591E3433-8823-4988-96C0-16997B91E935.jpeg Views:	0 Size:	4.11 MB ID:	1170727 Did a couple of racks of SLC ribs from Wild Fork on the Recteq today. Rubbed with a commercial version of MMD, then Click image for larger version  Name:	74432724-152C-4DB8-8349-F9C21EC8844C.jpeg Views:	0 Size:	2.49 MB ID:	1170724 about five and a half hours at 250 followed by a 30 min rest loosely tented with foil. Turned out just as we like them. Very moist, tender, and flavorful.
      Last edited by Jfrosty27; February 6, 2022, 05:48 PM.

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      • Panhead John
        Panhead John commented
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        Well done Mr. Frosty! 👍

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      MAK Salmon, Risotto, and Buttered Beets.

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      • texastweeter
        texastweeter commented
        Editing a comment
        Haven't had beets but a few times, I need to work on that.

      • Skip
        Skip commented
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        We just started eating beets this way. Usually they have been pickled. This year I plan to plant Golden Beets in the garden.

      Tried something a little different...
      top round London Broil on the PBC
      Dry brined overnight. Smoked @ 225ish for 2 hours, then braised in a red wine/ beef stock concoction...
      turned out very tasty, and the braising made it pretty tender, if a bit dry. Not sure I would do it again, but it was a fun experiment..
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      Last edited by Finster; February 6, 2022, 06:27 PM. Reason: Spell check

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      • RichieB
        RichieB commented
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        Looks great and welcome. Experimenting is what we do. Learn from your fails and success. Then share it here. We all learn.

      • clb239
        clb239 commented
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        In the words of HawkerXP - PBC PBC PBC

      Breakfast this morning. Two scrambled eggs topped with fried potatoes and grilled onions. Kinder's BBQ sauce on the side with a smoked kielbasa from Costco. Home baked sourdough bread, one topped with our garlic powder, the other with our apple butter.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        A good farmer’s breakfast!

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Big fan of apple butter!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Growed up eatin / cannin apple butter, Loves Me Some!

        Cinnamon an sugar were popular in our Family Receipt...

      Had some leftover smoked chicken, so I made white chicken chili. Decided to put a little extra smoke on it, ok actually I just wanted to use my new pellet pooper. Was great, will definitely do this again.
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      • ComfortablyNumb
        ComfortablyNumb commented
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        I believe Mrs. CN is planning on make quesadillas tonight with last night's leftover chicken.

      The inaugural cook on my 2nd place December Sweepstakes prize, the SnS kettle (kinda embarrassed it took this long!)

      a simple cook with some chicken leg quarters. Cooked at around 300 with a couple chunks of cherry wood. Flashed over the coals at the end to crisp up the skin. Served with bacon fat roasted Brussel sprouts and spaetzle.

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        Another good smoke day!
        1. Tri Tip wrapped in butcher paper to finish. Excellent bark.
        2. Pork Butt then chopped. Cooked at 200 for 12 hours. It had great bark and so tender.
        3. Ribs by request

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          Sunday is steak and salad night. Here is this weeks results.
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