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

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      • tbob4
        tbob4 commented
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        Hahahahaha. I was going to post Sunday’s burger. Not now. That looks delicious!!!

      • Caffeine88
        Caffeine88 commented
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        I hope this isn't too soon....

        But ya probably could have just squashed this a bit instead of knocking teeth out to get your mouth around it..... Just sayin'.... 😬

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Caffeine88. Lol! Never too soon.

      I intended to grill this, but had to do it in the oven as it is raining outside.

      I give you orange chicken! This is an adaptation of one of STCG's recent recipes. (It's the last one on this page: https://www.thecookingguy.com/cookbo...ot-five-things)

      Whereas Sam did it in an instapot, I did it in the oven (again, the intention was to direct grill the thighs over charcoal first) and in a large pot. I basically cooked the thighs until they were 175-180 ish in the oven at 400 F.

      In the pot I mixed in all of the ingredients (orange juice, orange zest, ketchup, rice vinegar, soy sauce, sriracha, sesame oil, brown sugar, ginger, and garlic). Sam's combination of ingredients is really good and adds tremendous depth to something that otherwise would just be orange juice soup. (The sriracha and sesame oil are very necessary, I think.) After I brought the mixture to a mild boil, I mixed in the corn starch slurry, let it come back to a boil, then once it was thick, I mixed in the chicken, which I had diced up.

      Really quite good. Can't wait to try this again with grilled chicken!

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      • tbob4
        tbob4 commented
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        That is really good. How would you have adapted it on the BBQ?

      • Michael_in_TX
        Michael_in_TX commented
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        tbob4 My thinking was to just direct grill the chicken thighs over charcoal, just to get a little char but not too much. I probably would have used pecan wood chunks as well as I really like them on chicken. It would pair well with the brown sugar in the sauce.

      A coworker brought me some beef short ribs to cook for him. So I had to get it the ole college try…😂😂. Hadn’t done these in awhile but all 16 were gone by 9am…ha. Did a sous vide for 48 hours at 140 the ice bath and fridge for about 12 hours then smoked for 3 hours at 220.
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      • tbob4
        tbob4 commented
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        No shrinkage!!! How do they compare to straight smoked?

      • Dadof3Illinois
        Dadof3Illinois commented
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        @ tbob4 I smoked 8 bones straight through and this group got sous vide then smoked. Bothe we’re really good, these were super tender but light in flavor the others had a tad more pull but great flavor. I liked both but the ones that were smoked from start to finish were better IMO. If I needed to cook for a larger group I wouldn’t hesitate to sous vide then smoke.

      Peppa pig jigsaw puzzle.
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      • SheilaAnn
        SheilaAnn commented
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        Actually….no! My bad. I recognized the knobs and led panel. 32” ka architect 2 series. Gas. I do have convention and convection options. Plus a bread proof setting and a warming drawer. Also know as the CI drawer 🤣
        Last edited by SheilaAnn; March 9, 2022, 01:37 AM.

      • texastweeter
        texastweeter commented
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        SheilaAnn yeah this has bread proof and warming drawer too. Just the electric version. Gas at the vacation house.

      • Troutman
        Troutman commented
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        Wow I didn't know you were a fan of Peppa's !! Do you have the top secrete decoder ring as well ??

      I wanted to cook something out of the new book "The Wok" but I was late getting home from the bike ride, so it was straight into wok/stir fry mode in what I know is quick.

      Chicken broccoli stir fry with my go to brown sauce mixture. Served with jasmine rice.

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      • texastweeter
        texastweeter commented
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        Looks REALLY good

      • Troutman
        Troutman commented
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        Look he "woked this way..."

      More fish from the air fryer.

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      • Attjack
        Attjack commented
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        Troutman yeah, potatoes really do love the air fryer.

      • tmaan235
        tmaan235 commented
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        Did the browning come from the air fryer? Thought they didn't do that so well.

      • Attjack
        Attjack commented
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        tmaan235 Yes, mine browns stuff really well. It can even sear.

      My FIRST time ever frying Chicken, so, let fry in cast iron in my Yoder YS640.

      Recipe from the free side!

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      Sprayed each piece with ACV, before dredging in the mix

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      Preheating Oil, given time Yoder will come back to set point with door open.

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      First Batch in!

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      Judges, tonight we have Yoder Fried Chicken.
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      • Dr. Pepper
        Dr. Pepper commented
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        Help. What is ACV?

      • SammyJ
        SammyJ commented
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        Apple Cider Vinegar

      • Richard Chrz
        Richard Chrz commented
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        I look forward to trying this on the kettle. Thank you for sharing.

      Tartiflette.

      Yeah, I didn’t know what it was either. It’s a French farm/peasant dish that’s easy to make.

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      • SheilaAnn
        SheilaAnn commented
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        Before reading the comments, I was all, is that 4 wheels of Brie? Dayum!

      • FireMan
        FireMan commented
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        What’s that bowl next to it?

      • kjbarth
        kjbarth commented
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        FireMan - that's my attempt to turn this into a slightly healthy dinner!

      Rerun of Chilean Sea Bass (Patagonian Toothfish)

      This time I have 'illustrated' the marinade. I poured the remains of the marinade over the fish for the second half of the 16 minutes total under the convection broiler.

      Leftover SV carrots. Rancho Gordo black quinoa.

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      • FireMan
        FireMan commented
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        Home run!

      • fzxdoc
        fzxdoc commented
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        I like this post and I don't even like fish. That's how impressive it is.

        Kathryn

      • Richard Chrz
        Richard Chrz commented
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        Just wow! I want to be at that table!

      Flank steak with green beans and potatoes.

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      • Attjack
        Attjack commented
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        smokenoob Damn, I was shooting for medium-rare.

      • Richard Chrz
        Richard Chrz commented
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        Beautiful cook. I just wheeled over my tongue

      • tmaan235
        tmaan235 commented
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        What time is in dinner, I'll be there. Outstanding!

      Grilled hangar steaks and scallions with a baked potato.

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      • theroc
        theroc commented
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        tbob4 - grilled on the Weber gasser. Fast and hot.

      • theroc
        theroc commented
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        smokenoob - Hangar steak is indeed a great cut. Tender and flavorful. We recommend them if you can find them. We got these from Porter Road.

      • tbob4
        tbob4 commented
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        theroc - A local butcher has them but the alternate name for them is "butcher's cut". They go pretty fast. I made the mistake once of trying to cook one low and slow. What a waste of a beautiful piece of meat.

      Hello AR Family its been a while since i posted any pics
      maybe theese will get my foot back in the door

      From breakfast to brisket to a leftover brisket breakfast and of course burnt ends Click image for larger version

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      • tbob4
        tbob4 commented
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        With photos like that you should definitely be posting here more often!

      Yeesh! Prime packer briskets were over $100 at Costco last weekend! These beef ribs were $3.99 a pound, each rack was about $20!! They are meatier than I thought they would be and smoked up great!

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      • Dr. Pepper
        Dr. Pepper commented
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        Share your technique? They look delicious! Can taste them through the screen.

      • Damascus Duck
        Damascus Duck commented
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        I cooked these like a brisket, using salt, pepper and garlic powder for rub. I use a MAK 2 Star and dropped in a smoker tube for extra flavor. The biggest difference was at about 170 degrees they produced a ton of moisture, so it required a little more clean up. They temped from 170 to 203 quickly, so I never bothered to wrap in butcher paper. Total cook time was five hours. Like I said earlier, I was surprised how much meat they provided, and the meat was so delicious!

      Got to tell a story. One guy in my shop always ragged on me for my set and forget cookers. Brough about 6 pounds in to work one night, HE went back for thirds, and never said another word about my cookers.

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      • Skip
        Skip commented
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        Looks great! You just cook on whatever works for you.

      • FireMan
        FireMan commented
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        About those cookers……..

      • SammyJ
        SammyJ commented
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        Still Have Both of them!

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