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

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    Swedish meatballs, mashed potatoes, and asparagus. The asparagus was broiled with duck fat, salt and pepper.
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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      ofelles That looks delicious! tbob4 My wife (Norwegian, but that's close enough!) makes great meatballs for the holidays. For the color, first sear them all in pans (we use cast iron or the porcelain CI), turning to get most of the surface brown. Then continue. All the fond and the surface maillard gives color and flavor.

    • tbob4
      tbob4 commented
      Editing a comment
      Dr. Pepper - thanks! I am going to figure out a strategy to work that in. Since she cooks them I need to practice my diplomacy in broaching this subject.

    • Troutman
      Troutman commented
      Editing a comment
      Yup, my mother and Swedish Grandmother made them too !!! I gotta make some, haven't done so in ages. Look great !!!

    I grilled some ducks tonight. They were rubbed with a Chinese 5 spice and glazed them with a hoisin BBQ sauce halfway through cooking. I cooked the birds indirectly with my Weber kettle and then reverse seared the skin at the end over the coals. Wish I would have taken pictures during the cook...next time!
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    • SheilaAnn
      SheilaAnn commented
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      I’ll take a later shot any day! And a plate of my own, thank you very much 🤤

    • FireMan
      FireMan commented
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      Good work man! 🕶

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Oh wow! Where have you been all of our lives! More, more, more!

    Flounder looked fresh at Joe Patti’s today so decided to experiment with the air fryer. Flour, egg, panko, salt, pepper, & Tony Chachere
    20 minutes at 400°
    liked it better than pan fry!
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    • DaveD
      DaveD commented
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      Just think how great it might have been in the microwave!

    • smokenoob
      smokenoob commented
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      DaveD 🤮

    • Troutman
      Troutman commented
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      Flounder, love it whole and stuffed !!!

    Korean grilled chicken, asparagus, and sticky-spicy cauliflower.

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    • Attjack
      Attjack commented
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      If I do it again I'll try it in the air fryer instead of the oven to try to get them crunchier.

    • DTro
      DTro commented
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      Beautiful plate!

    • Spinaker
      Spinaker commented
      Editing a comment
      Damn, leave some props for the rest of us.

    Not a cook…. Just an observation… asparagus is coming into season….. great work, y’all!

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      Sourdough waffles for the missus and kids.
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        Another carnitas tacos night down at the sauna. Never gets old.
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        • tbob4
          tbob4 commented
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          Your hands look like you soak them in Palmolive! Hopefully I didn’t age myself with that joke.

        • Troutman
          Troutman commented
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          TACOS !!!!!!!

        • Spinaker
          Spinaker commented
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          Haha, actually me hands are beat to hell, but after that sauna bath and dips in the spring creek, I get cleaned up. Really the only bathing I do all week. J/K tbob4

        A few days ago Attjack posted a marinade for pork chops: soy sauce, brown sugar, dijon mustard, Worcestershire sauce, garlic, and black pepper.

        I gave it a try last night and it turned out quite good. I'll probably pull back on the brown sugar a bit.

        I marinated the chops overnight and then cooked them on the pellet grill at 275 F until they reached 145 F internal. I really do like this (relatively) low and slow method for pork chops. It does seem to keep them from drying out as much.

        A great no-fuss weeknight dinner.

        Chops out of the marinade....

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        On the Chimp and about halfway there....

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        All done and served up with caprese salad and jalapeno black beans!

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        • Attjack
          Attjack commented
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          I like that little table.

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          Attjack Yes, I've been impressed with it. Very solid. The feet adjust to level it. I bought it for a searing station for a butane burner and cast iron skillet. It is the perfect height. Search for "Hally Stainless Steel Table" on Amazon. Many different sizes, with or without casters, etc.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Michael_in_TX those are some funny looking 🍤
          😜

        Lunch: BLTs
        Looking forward to summer tomatoes!


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        • Dr. Pepper
          Dr. Pepper commented
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          We agree, RonB The large ones, even the heirloom, lack flavor in the winter.

        • tbob4
          tbob4 commented
          Editing a comment
          Like the slicing - I’ve been using a strawberry slicer to cut them lately.

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          I've been using my TSProf Kadet knife sharpener regularly. Sadly, it is made in Russia. Actually the only thing I know of that I have purchased that was made there. Their economy is mostly an extractive one.

        Braised short ribs over Parmesan polenta. I'm legitimately pleased
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        • texastweeter
          texastweeter commented
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          Of course you are, who wouldn't be?

        • Troutman
          Troutman commented
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          That is outstanding !!!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Nice!!!!!

        Quick NY Steak, smoked on my MAK 2-Star and seared on my LYNX. Got distracted and seared about 15 seconds too long on one side but otherwise, mouth watering with a perfect smoke flavor. The fiber really broke down and made this NY special.

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        • tbob4
          tbob4 commented
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          It looks special!

        I pulled a ham from my sister's farm out of the freezer and made Meathead's double smoked ham. I threw some taters and brussels on to round the meal out.

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        • Attjack
          Attjack commented
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          And now Cubanos are on deck. My girlfriend is making the poolish right now.

        • texastweeter
          texastweeter commented
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          Hail yeah!

        • Troutman
          Troutman commented
          Editing a comment
          Yes !!! That ….

        Chuck roast with a slight trim and a tight tie, salt pepper, and garlic, then put on the cooker with a few pieces of hickory and cherry. Most of this 2-pound piece was prob tender at 198º. It rested for an hour and pulled for sandwiches.
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        • texastweeter
          texastweeter commented
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          Looks delish.

        Made a big pot of bean soup with half a package of Rancho Gordo Alubia Blanca and half a package of Pinquitos. Pulled the last chunk of the Christmas double smoked ham out of the freezer for it. Turned out well.

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          Inflation fighter... I had 16 lbs @ $.99 of bone in pork shoulder in the freezer, so... Shredded Pork in Orange-Ancho Sauce, Pork Chile Verde, and Pulled Pork.

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          • treesmacker
            treesmacker commented
            Editing a comment
            Michael_in_TX Troutman Serious Eats recipe is exactly like Patti's Mexican from the book. Perhaps they stole it from the book... https://www.seriouseats.com/shredded...sauce-chilorio

          • treesmacker
            treesmacker commented
            Editing a comment
            DTro There were two 8 lb bone in shoulders in the package. One of them was dry rubbed and then on to the pellet grill for pulled pork. The other was cut up into chunks (bone removed) and split between the two dishes; Orange-Ancho and Chlie Verde.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            We watch Pati’s a lot on our PBS channel. You did those recipes proud!

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