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

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    Risotto with leftover smoked roasted chicken and mushrooms.

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Loves me some risotto! I don’t prepare it often enough.

      I just thought of a new thread! Hopefully it’s not a repeat.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Arborio or carnaroli? I’m partial to carnaroli….

    • theroc
      theroc commented
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      SheilaAnn - carnaroli

    Pic does no justice. House still smells amazing. Andouille and shrimp jambalaya.

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    • tbob4
      tbob4 commented
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      Looks wonderful

    • ofelles
      ofelles commented
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      Luv me sum Jambalaya

    • Caffeine88
      Caffeine88 commented
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      Looks awesome!

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    A neighbor​​​​​​’s recently married daughter and husband are moving to Colorado. He is from Ecuador and was interested in trying American BBQ. I delayed long enough and got to work this last Saturday. 10 lb pork butt, 2 racks of St Louie’s and a couple of pounds of pork belly.

    No time for my normal 2 or even 1 day dry brine for the butt. The meat was still frozen in the core the morning of as I sliced it in half. Caribeque AP rub with another layer of Calypso Kick.

    The ribs got Caribeque Honey Heat with another layer of Calypso Kick.

    The pork belly got, well, you know all those bottles of rub we all have with barely enough to use? I dump them all into one bottle. The belly got this.

    Butt halves went on the PBC grate first thing in the morning. When they came out of the stall, aprox 7 hours, I placed them in foil pan, covered, and into the oven to finish.

    I reloaded the PBC with some new KBB, let the smoke clear, and hung the ribs.

    The pork belly went on the Weber using a Weber basket for charcoal holder. This gives me a little more room for meat than the SnS. 2.5 hours in the Weber and into a foil pan with some butter, honey, BBQ sauce and into the oven for an hour.

    Amazingly, this all came together and was finished by 7 pm. I might of gone a little to heavy with rub on the ribs (I think) but everyone like my pork festival.
    Last edited by HawkerXP; March 7, 2022, 09:16 AM.

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    • DTro
      DTro commented
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      " I dump them all into one bottle" -Brilliant!

    • fzxdoc
      fzxdoc commented
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      It all looks porkalicious!

      Kathryn

    • Alan Brice
      Alan Brice commented
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      Wow! All of this looks magnificent. Been wanting to get some pork belly on the PBC.

    Traditional South African dish Bobotie.
    Served for first time on Ramen noodles (no rice, besides that I like noodles).
    Was going to add some smoke but the weather did not permit.


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    • tbob4
      tbob4 commented
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      I am familiar with it. It looks great!

    • holehogg
      holehogg commented
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      Dr. Pepper those are fresh curry leaves I have a nice big bush. Not that easy to grow. The recipe calls for bay leaves or lemon leaves but these leaves do just as good.

    • texastweeter
      texastweeter commented
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      Looks reminiscent of Sheppard pie.

    Took a cue from 58limited 's playbook and did some Filipino Pork Barbecue skewers over the weekend. Kind of labor intensive but it's my Filipino wife's recipe and it came out pretty darn good, I sure wasn't hating on it. Cooked the skewers over live fire using cherry wood splits on my Gabby's grill. Will do this one again for sure !!
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    • Troutman
      Troutman commented
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      Dr. Pepper You take a whole pork butt and slice it into 1/4" slices, make of a marinade of about 12 ingredients, marinade over night, lay them out on drying racks for a couple of hours, make up about 18 skewers then cook. The actual grilling only took about 20-25 minutes. Nothing was hard, just took a while for prep.

    • JCBBQ
      JCBBQ commented
      Editing a comment
      Drool. Perfection

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Wow - you nailed the cook and the photos. Amazing.

    I just bought a new Dutch oven and christened it with braised short ribs and vegetables in a red wine and beef stock sauce.
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    • tbob4
      tbob4 commented
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      That looks and sounds delicious

    • DTro
      DTro commented
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      Nice cook! By the way- you ruined my new dutch. Now I keep thinking how I should have christened with short ribs instead of turkey chili. 😂
      Last edited by DTro; March 7, 2022, 04:37 PM. Reason: To add: By the way......

    Time for some Ket-chup --

    Last week, I sliced a flat iron steak thin for some Teriyaki. From this point forward, I will search out flat iron for stir fries and fajitas.
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    On another night reversed seared some Costco bone-in chops. Dry brined for almost two days. I dusted them with a mystery homemade rub found in the spice drawer and slow-smoked them on a weber kettle over a few pieces of oak. Pulled them at IT of 134º, rested, and seared. Served over a salad and slaw. They were super moist and flavorful. Maybe it was because of the long dry brine.
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    Also, last week, I broiled a piece of salmon using a recipe inspired by Dr. Pepper sea bass post. I used honey instead of brown sugar because that is what I had. Served with mixed veggies over spinach. The fish took on a few more degrees of heat than I like, but the crust more than made up for that.
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    • texastweeter
      texastweeter commented
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      Gimme that fish!

    • Troutman
      Troutman commented
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      Great looking cook, love the pictures!!!!

    • DTro
      DTro commented
      Editing a comment
      tbob4- I would consider this piece of salmon a little overdone too. I like it 125º-130º. But the caramelized crust on this rocked.
      texastweeter - It's here if you're ever in the area.
      Troutman Thank you!

    Made a Torta Ahogada, a Guadalajaran drowned sandwich. Made the Mexican sourdough rolls, Birotes Salados. Used smoked pulled pork, pickled red onions, avocado, and queso fresco. Smothered with a spicy tomato sauce and a salsa.

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    • Troutman
      Troutman commented
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      Beautiful

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful! My favorite torta when we're in Chicago and can get to XOCO for lunch (One of Rick Bayless' restaurants.) Now I know where to get this if I'm visiting Minnesota.

    • DTro
      DTro commented
      Editing a comment
      What? Seriously? Where has this been all my life? Desperately iso...

    Steamed Corn Beef, sliced thick for Sammi's Click image for larger version

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    • texastweeter
      texastweeter commented
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      I love corned beef almost as much as I do pastrami.

    • Jim White
      Jim White commented
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      Sammy sammis!

    Wonky work schedule moved steak and salad Sunday to Monday.
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    • texastweeter
      texastweeter commented
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      All that matters is that you got one.

    • tbob4
      tbob4 commented
      Editing a comment
      Wonky looks good

    Vortex chicken breasts and a salad tonight. I ate my salad while the chicken was cookin'.

    The skin was crisp.
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    And the meat was juicy.
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    I don't know how to make chicken better than what the Vortex produces.
    Last edited by RonB; March 7, 2022, 06:19 PM.

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    • tbob4
      tbob4 commented
      Editing a comment
      Those are great photos - showing the crisp and moisture. The key to the chicken breast dilemma unlocked

    • Troutman
      Troutman commented
      Editing a comment
      The Vortex rules!!!

    Best Shrimp Tacos Ever.

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    I Marinated gulf shrimp for about an hour in vegetable oil and Sazon. It’s my new favorite all purpose seasoning.


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    I cooked the shrimp in a skillet on my stovetop.

    I made an Avocado cream with:
    2 avocados
    1/2 cup sour cream
    Juice of 1 lime
    1 clove of garlic finely diced
    Salt and Pepper
    This is under the shrimp

    Finished off the taco with finely shredded cabbage, La Victoria green taco sauce and a squeeze of lime.

    Comment


    • tbob4
      tbob4 commented
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      Noted and sent to my son

    • Dr. Pepper
      Dr. Pepper commented
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      Pure joy.

    • DTro
      DTro commented
      Editing a comment
      I just paprika-ed your avocado cream recipe. Thank you! Will try with next taco cook.

    Defrosted two large boneless prime rib steaks which I had previously frozen after dry brine and pepper, when I realized I had too much for that dinner.

    This time the rib steaks were front seared over wood splits. At the last minute I panicked that there wouldn't be enough and put a frozen small tenderloin directly on the grill.

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    The tenderloin, being so lean, I used the 'black gold' from the rib steaks to baste the frozen hockey puck.

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    Then put all three inside the oven at 1800 convection with a Thermoworks probe in each one, set at 134. The largest took about an hour to reach temp. Kept them in the warming oven at 135 until the last one done and everyone ready to eat.

    Board (& table) chimichurri sauce, Serious Eats potatoes and SE SV carrots with butter/maple syrup/brown sugar (magic temp of 183F). Butter lettuce/arugula/pear/avocado salad.

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    https://www.seriouseats.com/potato-w...recipe-5217319

    https://www.seriouseats.com/sous-vid...carrots-recipe

    Last edited by Dr. Pepper; March 7, 2022, 10:34 PM.

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Troutman When you write that the 'Steaks are on point', it reminds me: In Chile, to order a medium rare steak you say you want your steak cooked 'A Punto.'

      And, if you want it rare, they call it 'A la inglese.' Those savage English!

    • DTro
      DTro commented
      Editing a comment
      Any techies here that can explain how to polish teeth marks out of a computer screen? Asking for a friend...

    • Spinaker
      Spinaker commented
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      Thanks for this, Doc! These look fantastic!

    Air fried cod, taters, and asparagus.

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    • tbob4
      tbob4 commented
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      What do you use on the cod for the air fryer? I have one on my Blackstone but have only played around with potatoes and poppers.
      Last edited by tbob4; March 7, 2022, 09:57 PM. Reason: Autocorrect thought potato was possessive

    • ssandy_561
      ssandy_561 commented
      Editing a comment
      I’m interested in the cod also. I pulled out two pieces from the freezer tonight so we can have them tomorrow for dinner.

    • Attjack
      Attjack commented
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      I dipped the cod in flour, then egg, then into panko-parmesan seasoned with old bay and garlic powder. tbob4 ssandy_561

    Classic Italian - The Series - Bolognese with Pappardelle

    Thought I'd embed a mini-series about classic Italian dishes most of us are familiar with or cook on a regular basis. Although I love cooking barbecue, cooking indoors remains a passion of mine as well. First up is a pasta dish from Northern Italy around the region near the city of Bologna. Known in Italy as ragu alla bolognese or often just called ragu, it's primarily made with a meat based sauce. It's classically cooked with a soffritto base (onion, carrot and celery), white wine, milk or heavy cream and with (or classically without) tomatoes (which I do prefer). It's simmered over a long period of time until it reaches a rich, thick consistency.

    Served with some sort of flat noodle such as tagliatelle or pappardelle, it's a richer and heartier pasta dish then it's southern cousins. A recipe that has morphed into a few variants, it's well worth the time to cook on the last of one of these winter days during a lazy Sunday afternoon. So cook up a pot for friends and family and enjoy this classical northern Italian dish !!

    Addio per ora !!!


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    • DTro
      DTro commented
      Editing a comment
      Troutman Always inspiring! Beautiful dish and pics.

    • barelfly
      barelfly commented
      Editing a comment
      That’s one of my favorite dishes to make! This looks excellent - and I have to ask, you didn’t mention it, is that homemade pasta?

    • Troutman
      Troutman commented
      Editing a comment
      No but it is a high quality bronze cut Italian brand.

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