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

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    #61
    Stuffed Criminis with Lion’s Mane Mushrooms, Bacon, Gorgonzola
    Mustardy-Rosemary Lamb Chops and Roasted Green Beans

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    • gboss
      gboss commented
      Editing a comment
      Looks delicious! That rack looks perfectly frenched! Musardy rosemary is great for a rack of lamb. I much prefer it over mint, which I think goes better with LoL
      Last edited by gboss; December 25, 2021, 03:22 PM. Reason: I wrote "lamb rack" too many times originally.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Gorgeous. I'd like to see what those lion's mane shrooms looked like after preparation.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Dr. Pepper dry sautéed until they lost some liquid, then added a touch of olive oil. They browned up beautifully!

    #62
    gboss the skin turned out OK. It wasn’t crispy, as I didn’t crack the lid for 30 minutes before pulling it off.

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      #63
      Twice Smoked.

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        #64
        barelfly ever so kindly shared his Carne Adovada recipe with me yesterday and I made that for dinner. Yeah, it wasn't Sabrett's hot dogs, but it was dang good. I won't steal his thunder as he mentioned he was going to post the recipe later, but do not be fooled by or underestimate the few simple ingredients. This dish cooks down to a very rich and savory stew. We had it over Mexican rice for dinner, and then at Jeremy's suggestion I used it for huevos rancheros this morning. Simple, delicious, and satisfying, thanks again, Jeremy!!

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        Last edited by CaptainMike; December 25, 2021, 02:17 PM.

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        • IFindZeroBadCooks
          IFindZeroBadCooks commented
          Editing a comment
          I am going to try and do this next week too. However, I already have cooked pork butt so I’d need to basically make the sauce, reduce it, and then toss in the pork right?

        • barelfly
          barelfly commented
          Editing a comment
          This is just the best post I’ve seen during my time on the board! It warms my heart to see a family recipe bringing warmth to you and your family! Yes, I’ll be posting soon for all to share in on the joy this amazing meal has brought to me and my family for years! Glad you enjoyed it Mike!

        • barelfly
          barelfly commented
          Editing a comment
          Those Huevos…..just perfect!

        #65
        Tres fini
        Here she is, 3 hour cook was hoping for about 4. Keg really behaved today temps varied from 250-270 with no spikes
        Took the inside temp to 135
        Opened the dampers took her up to 600 for a 3-4 min sear on each side
        Resting now for an hour or so, family like they’re meat closer to med so will be in the 140s when I cut it
        Whaddya gunna do....
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        • DaveD
          DaveD commented
          Editing a comment
          Certainly looking good... ours is out of the oven and resting, it was about 112 when we took it out, now at 128... should be in good shape by the time our sides are done.

        #66
        Time for dinner. Sous Vide 130 for 2 hours. Cast iron pan in 500f oven


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          #67
          Prime rib for Christmas Click image for larger version

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          • Mosca
            Mosca commented
            Editing a comment
            Perfect.

          #68
          Xmas dinner. Roast beef on the grilla og, creamed spinach, scalloped potatoes, green beans, smokey baked beans, brussels. Nom dinner.

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          • Panhead John
            Panhead John commented
            Editing a comment
            Beautiful spread Grant! Food looks great.

          • grantgallagher
            grantgallagher commented
            Editing a comment
            Thanks bud. Everything actually turned out good AND was ready at the same time. Used meatheads commercial version of cow crust and it was bang on. Was going to also do a lamb rack but my mum couldnt make it and my brother his girlfriend informed me last minute they were coming from another dinner so didnt need to eat. Vac sealed and saving for another day

          • Mosca
            Mosca commented
            Editing a comment
            Beautiful!

          #69
          Seafood Extravaganza!

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          Ariel View

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          • Panhead John
            Panhead John commented
            Editing a comment
            Wow! That belongs in a magazine. 👍

          • barelfly
            barelfly commented
            Editing a comment
            Scallops are perfectly seared!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            That's funny, you don't look Italian.

            (BTW, beautiful meal!)

          #70
          No plated pics but did my first double smoked ham. Super-cheap Publix ham smoked again with hickory. Followed the apricot glaze recipe but used brandied cranberries instead of apricot preserves. Really yummy. Next time will make slices partway through to get more surface for glazing.

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            #71
            Prime rib a la Meathead. Ribs were dusted with BBBR, rib cap with Char Crust, and the prime rib with Cow Crust. I was especially pleased with my prep of the meat and trimming this time as I delivered three perfect cuts for cooking. I took 2 pounds of fat off a 6 pound roast.

            I planned to add the green chile corn bread, but as almost the entire family (MIL, wife, me, daughter) have the c word, we scaled back our expectations dinner wise. Maybe for New Years/next week.
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            Last edited by IFindZeroBadCooks; December 25, 2021, 05:49 PM.

            Comment


            • Panhead John
              Panhead John commented
              Editing a comment
              Same here Stephen! We’re thinking about you buddy!

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Beautiful meal. Bummer about the virus, but hopefully all vaxed and will be better in a few days.

            • IFindZeroBadCooks
              IFindZeroBadCooks commented
              Editing a comment
              Dr. Pepper yes all vaxxed and boosted so I hope we will be better in a few days.

            #72
            we had asparagus, tomatoes with mozzarella, Mac n cheese,beef tenderloin..with a homemade horseradish dip,....the kids and my dog koko loved it...cooked on a weber 14 inch grill,just had to try it,..merry Christmas to all
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            • Mosca
              Mosca commented
              Editing a comment
              On a baby Weber? I’m impressed!

            #73
            Welp, my lovely bride hit another grand slam today. Roasted 3-bone prime rib with 30 min at 450, then 325 until IT hit where it needed to hit so that carryover would bring us to 130-132. Roast was dry brined overnight with 1/2 tsp per lb of coarse kosher, schmeared with a compound butter of rosemary & garlic, with additional garlic cloves and thyme. Sides were roasted yukon gold baby taters + onions, and roasted cauliflower with some shredded colby-jack on top. Topped with a splendid cabernet reduction sauce whose recipe you can get right here.

            The roast came from CrowdCow, who sourced it from an Australian ranch. Pasture-raised, grass-fed, it was the beefiest beef beefity beef beeferino beef-a-palooza I have ever tasted. Mouth-coating beefy beefness. BEEF. Did I mention it was beefy? Holy moly.

            Now in food coma mode. Will be grunting only until further notice.

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            • DaveD
              DaveD commented
              Editing a comment
              gboss, I updated my wine pairing thread, check it out...

            • Mosca
              Mosca commented
              Editing a comment
              That’s what I love about Australian grass fed beef. It’s like someone figured out how to stuff the flavor from another roast inside the one you already have.

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Beautiful. I especially like the crusty/crispy fat on the outside. Yum.

            #74
            Merry Christmas AR family

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            • Ernest
              Ernest commented
              Editing a comment
              HAHAHA!!!

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              Gorgeous, as we expect from Ernest! Love the KBQ pink smoke on those lamb racks.

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Ernest already said I can stalk him, er visit, next time I go see my sister in Dallas.

            #75
            OK, OK , OK, Went easy, French Dip.
            I live alone so for something like this I portion it and do the food saver thing including the bread
            I can have an awesome French Dip at anytime, works good.
            A fancy british roast beast sliced from the deli at a good local market, Better than Boullion brand for the au jus, fantastic!! If I was still in food service, i would proudly serve this at my place, it's that good...
            A brioce roll and ready to rock baby No fancy cooking skills tonight, just good food
            Attached Files
            Last edited by tmaan235; December 25, 2021, 07:25 PM.

            Comment


            • Jfrosty27
              Jfrosty27 commented
              Editing a comment
              Yum. Nicely done.

            • Panhead John
              Panhead John commented
              Editing a comment
              Living alone has its benefits….do what ya want, when ya want. Good job!

            • ssandy_561
              ssandy_561 commented
              Editing a comment
              I like using a can of French Onion Soup when making a French Dip Subs. I'll strain out the onions and put them on the sub and the remaining broth is so tasty to dip the sub in.

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