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

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    Well, after admiring all of the cool photos y'all have posted of chicken wing cooks using the Vortex I decided to join the Cool Kids Club, albeit on a budget (generic Vortex - $20 price difference). I'm making Malcolm Reed's VooDoo Wings.

    I dry brined with salt and a little baking powder over night. Malcolm used Cajun seasoning but I was out, I used salt free Jamaican Jerk seasoning instead. For the VooDoo sauce I used Boerne red hot sauce (a newer Texas brand) and Franklin's pork vinegar sauce since I don't have any Killer Hogs products. This VooDoo sauce is amazing, I've been walking by and eating a spoonful periodically.

    Just put on the grill with a hunk of pecan.

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    About 10 minutes to go, added a small piece of hickory a few minutes before this picture. The cook took about 40 minutes. These wings turned out perfect! Juicy, tender, a good crunch to the skin. The Jerk flavor compliments the sauce well. I'll use the vortex method for wings from now on.

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    I will be taking these and the Asian pork skewers that I made yesterday to the local brewery for the Game this afternoon.
    Last edited by 58limited; February 13, 2022, 01:01 PM.

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    • Troutman
      Troutman commented
      Editing a comment
      Vortex wings are the bomb !!

    One more time.

    The ribs done on PBJ yesterday. Had for lunch. Had to cut in half to wrap and put in fridge. No room otherwise.

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    • ofelles
      ofelles commented
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      Pictures this time!

    58limited I see your chicken wings and raise you twenty. Some wings sauced and some rub only.

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    Top secret scalloped potatoes family recipe. PM me and I’ll share it.

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    Last edited by Panhead John; February 13, 2022, 02:16 PM.

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    • smokin fool
      smokin fool commented
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      Dude, ya gotta great the Aux Gratin stuff.
      For those special date nights....Aux Gratin with Bacon.

    • holehogg
      holehogg commented
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      Good to see you keeping it real.

    • Troutman
      Troutman commented
      Editing a comment
      Hey no fair, you opted for the "value size". That's cheating

    Game Day Nacho's

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    • Troutman
      Troutman commented
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      Very nicce !!!!

    Veggie stir fry for lunch.
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      Pre-game party!

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        Confession time: I have very little experience, and even less expertise, in cooking seafood. Last night, we hosted a catered dinner and the guest of honor gifted me with four beautiful speckled trout filets from fish that were caught earlier in the day off Cedar Key. So I fried them up in my Lodge cast iron on my induction cook top. I served with a lemon sumac chipotle crema and leftovers from the dinner. Worked out great.


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        • Panhead John
          Panhead John commented
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          Looks good to me Jimbo. One of the best fish fry mixes I’ve found is Louisiana Brands Fish Fry. I like to mix it up with a healthy dose of Tony’s. 👍

        • Jim White
          Jim White commented
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          Panhead John For the first flour dredge, I added some cayenne, sumac, salt and lemon zest. The egg wash got some cream and water. Final dredge was a mix of bread crumbs, parmesan, sumac, cayenne and salt.

        • Panhead John
          Panhead John commented
          Editing a comment
          That sounds good…I’m not that energetic though, and I’ve not been able to do my own fish fry mix as good as theirs.

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        • Jfrosty27
          Jfrosty27 commented
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          Wings, nachos, that’s a party!

        • Troutman
          Troutman commented
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          Dannnnng !!!

        Pulled pork inspired by Meatchurch's Pulled Pork Tacos, pics of tacos not included!
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        Meathead's Back Bacon, amazing!

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          1. Pork Belly Burnt Ends in Bad Bryon Butt Rub with butter.
          2. Brisket smoked at 200F for 12 hours and finished with butcher paper wrap. The best bark!

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          • Dr. Pepper
            Dr. Pepper commented
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            Beautiful!

          • texastweeter
            texastweeter commented
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            Awesome

          My wife's chilaquiles. Chorizo cooked in New Mexico red chile sauce with some salsa, layered with tortilla chips, cheese, more sauce, lather/rinse/repeat, topped with a perfectly fried egg. She is Queen of our kitchen

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          • texastweeter
            texastweeter commented
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            Worth a marriage

          • Panhead John
            Panhead John commented
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            That looks veeery good!

          • barelfly
            barelfly commented
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            Yes to everything!

          72 hour sourdough pizza dough, and disctected my last bake on bread as well.

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          Last edited by Richard Chrz; February 14, 2022, 08:32 AM.

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            That crumb is speaking to me: 'Come closer, enter.....'

          Super Bowl = wings! A little evoo. Some Bad Byron’s Butt Rub. Cooked on the pellet grill. Smoked at 250 for 30 mins and then cranked it up to 450 for 15 minutes to finish them off. Some sauced with my Buffalo sauce and some with teriyaki. Very tasty and thoroughly enjoyed! Click image for larger version

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            Among many who did wings today for the Big Game.

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            SE oven recipe. Costco "Party Wings." Buffalo with Crystal and butter. Served with celery and stilton, not pictured.

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            • Troutman
              Troutman commented
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              Outstanding!!

            • Panhead John
              Panhead John commented
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              Good job!

            • gboss
              gboss commented
              Editing a comment
              Troutman Panhead John Thanks, fellas! The SE oven wings technique is "almost as good" as deep frying them. You don't have to deal with used oil, but you do have to clean those stupid racks.

            The Super Bowl spread. Korean food for the LA Rams (ice cream for Cincy not pictured). Also did Buffalo wings as they are never out of place

            pictures:

            Chicken Buldak — aka fire chicken — in the cast iron skillet
            Korean Meatballs
            Buffalo wings
            ssamjang and veggies on the top left


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