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

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    Costco prime brisket cooked on my kettle. Rubbed with Meatheads Red Meat Rub.
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    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I am having romantic feelings towards that bark.

    • Dr. Pepper
      Dr. Pepper commented
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      That looks like a perfect, juicy brisket! Is that a 22 or 26" kettle?

    • Eric2662
      Eric2662 commented
      Editing a comment
      Dr. Pepper That is a 26” kettle!

    Sous Vide Prime Grade Ribeye, Seared on the Charcoal Torch! Used a little tallow to finish. Served with some steamed Broccoli, and Sausage/Parm Stuffed Mushrooms.
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    • Mark-B
      Mark-B commented
      Editing a comment
      Looks darn tasty. I’m intrigued by the sous vide, but don’t want to buy yet another device. I’ll prob cave at some point though, as I see really good things by Guga and others.

    • DaveD
      DaveD commented
      Editing a comment
      Sous vide is life-changing! You'll never do without one again.

    • BBQLipscken
      BBQLipscken commented
      Editing a comment
      Sous Vide is a game changer. Makes life much much easier and tougher cuts of meat cooked in a sous vide yield to tenderness. Did an eye of round a few weeks ago. Sous vide for about 18 hours and it was as tender as tenderloin. Worth the $$$.

    Baked ziti ...except I used penne. Still delicious!
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      Made 12 pizza doughs and 12 loaves this week, all out the door, burger night for me. Caramelized onions, mushrooms, bacon cheeseburger, on a butter toasted bun.

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      • SheilaAnn
        SheilaAnn commented
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        Richard Chrz your burgers always look so great. Ever thought of baking your own buns? I’d love to see that from you.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        SheilaAnn to be honest, it frankly scares me a bit. I worry that I will take it serious, and will then somehow require. But, with that being said, I would love the to learn how to build a bun to fit any burger size I’m looking for, especially little tapas style sliders for gatherings. I’ll post anything I decide to try, thank you for getting me thinking on the project,

      • Skip
        Skip commented
        Editing a comment
        Looks GREAT as usual Richard! You really should try buns...(if you want). My favorite bun recipe is https://www.kingarthurbaking.com/rec...er-buns-recipe
        Recipe works well with Bread Flour too for a little firmer bun.
        Last edited by Skip; February 6, 2022, 06:22 PM.

      Reckon I been holdin back, some, but has me some pics available, so: here goes...

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      (Never even once said "Good" Pictures...)
      Last edited by Mr. Bones; February 5, 2022, 12:23 AM.

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      • Mr. Bones
        Mr. Bones commented
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        Quiche, with broccoli florets, smoked ham, red, green, & yellow peppers, garlic, white onion...an some seasonin, natch...

        KSFCBPG* on top fer th Finish, along with some Cholula's Original...

        *Kosher Salt, Fresh Cracked Back Pepper, Garlic (Granulated, in this case)...
        Last edited by Mr. Bones; February 7, 2022, 06:18 PM. Reason: +,

      • texastweeter
        texastweeter commented
        Editing a comment
        Had egg pie with port salut and spam last week!

      First food cook on the new pooper. It's always busy during the week, so kept it simple with bacon cheese burgers.

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      • Mr. Bones
        Mr. Bones commented
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        Nicely Done, My Heartiest Congrats!

        Y'all stay safe an well, up that way, aigh't?

      Well, no cooking on Friday night here, but on a rainy and cold Thursday night I wok'ed it up, breaking in my new carbon steel wok from the Wok Shop with a batch of beef and broccoli, using about 20 ounces of NY strip to feed four. This is the first time I ever blanched and shocked broccoli and it sure makes a huge difference in keeping that bright green color.

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      Last edited by jfmorris; February 5, 2022, 12:32 AM.

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      • phatGator
        phatGator commented
        Editing a comment
        Wok Don’t Run

        Wok Away Renee

        :-)

      • TripleB
        TripleB commented
        Editing a comment
        What’s this world coming too. Now it’s illegal to wok your dog! I just don’t get it.

      • jfmorris
        jfmorris commented
        Editing a comment
        TripleB you have to live in the right country to legally wok your dog…

      Did these two prime grade NY Strips a few nights ago. Just salt 6hrs prior to cooking and fresh cracked pepper. low and slow and then reverse seared on my new Smithey Ironware carbon skillet!
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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Wow! Perfect. At what oven temp did you low 'n slow, and at what IT temp did you pull from the slow part.?
        I have found I overshoot when I sear in CI.

      • ILMsmoke
        ILMsmoke commented
        Editing a comment
        Put it on the pellet grill at 225°. Pulled at 120°it and seared in butter/grape seed oil at 550° in the carbon skillet. The trick is having the pan hot enough to sear it in 1 minute per side. I’ve found the longer you have to sear the worst it gets.

      Smoked Bobotie.

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      served on yellow rice.

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      • tamidw
        tamidw commented
        Editing a comment
        holehogg So I read your last comment "One of my fave ZA dishes" I automatically went to Zombie Apocalypse because of books we have listened to and since I didn't know what Bobotie was I had to look that up too! My mind wanders too much! 🤣🤣🤣 All in all, it looks good and I may have to try making it sometime.

      • jfmorris
        jfmorris commented
        Editing a comment
        Saw this and saved the recipe in Paprika. Just gotta find a couple ingredients. Now, I don’t think I’ve seen yellow rice for sale. Is that white rice with some added spice for color? My daughter uses some type of anatto rice spice packets that turn her rice a similar color.

      • holehogg
        holehogg commented
        Editing a comment
        jfmorris I just add turmeric to the cooking water. It's more for effect than anything else. Lots of peeps add raisins to the rice once cooked and drained. If you copied the recipe I posted I can assure you it is honestly a very decent one. There are simpler versions, this is my aunty Gloria who is a good cook and at 80 something still bakes for home industries.

        tamidw 😂😂 ZA = Zuid Afrika (South Africa).

      Some pork & beef meatballs along with rotisserie chicken thighs
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      • Troutman
        Troutman commented
        Editing a comment
        Beautiful

      Flank steak for fajitas tonight with mesquite chunks for smokiness. Sorry, no final photo, too hungry to take a load of pics, but was good! First time trying a marinade with pineapple juice. Really like the flavor on this one. It’s a keeper!
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      Last edited by Mark-B; February 5, 2022, 06:14 PM.

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        Some chicken tikka

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          For those interested in the Cacio E Pepe @das85 mnavarre @Caffeine88 DTro , here's what the Pecorino/black pepper mix looked like when we took our unused portion out of the refrigerator for last nights modification, where I added some reconstituted dried porcini to the finished pasta.

          From last week: https://pitmaster.amazingribs.com/fo...47#post1168147

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          Last edited by Dr. Pepper; February 5, 2022, 06:55 PM.

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          • holehogg
            holehogg commented
            Editing a comment
            Looking at your mixture I think I made mine a little too loose If compared. Going to make again (was yum) and use pecorino cheese when I do.

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            holehogg I made mine looser in the beginning as well. This photo looks quite stiff, but it was out of the refrigerator. When I made it about 4 days ago (?) it was definitely the texture of anchovy paste. Add the starchy pasta water in increments, stirring (I use tongs) until all of the lumps have emulsified, disappeared. It's worth pulling the pasta just as soon as any white/chalky interior has disappeared. You could even pull before, you would just add more pasta water.

          • texastweeter
            texastweeter commented
            Editing a comment
            That and carbonara are two of my faves. I keep emailing simple and the put the hurt on them. Can't get enough.

          Baked myself a loaf today, grilled cheese for dinner.

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Simple, perfect.

          • TripleB
            TripleB commented
            Editing a comment
            Bread making is an art and my mother was great at it. You sir are a true artist.

          • jfmorris
            jfmorris commented
            Editing a comment
            Looking great as always!

          Smoked a rack of beef back ribs from Porter Road today, about 2.4lb/1.1kg on five bones. Turned out to be way more substantial than I'd anticipated from looking at the raw cut. The meat thickened as it pulled back from the bones (enough to let me get a leave-in probe in there at about 175 degrees), and it was just spectacular. Moist, tender, explosive beef flavor coating the whole mouth. We had a nice Chilean cabernet-based blend and my lovely bride roasted us some taters & onions, as well as making us a chocolate cream pie. Yum!!

          Smoked in the vertical p-smoker at 225F/107C. Stalled in the mid-170sF/80C, so after a while I ramped it up to 275F/135C and that got us back on track. Finished at 203F/95C, removed & wrapped in butcher paper and into the FC for about 45 minutes. T was down to high 160sF/mid 70sC by the time I sliced 'em up.

          Dry-brined overnight, doused with Mrs. O'Leary's Cow ahead of going in.
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          4 hours in:
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          7 hours in. By this time, the meat had thickened enough that I could get a leave-in T probe in there.
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          • holehogg
            holehogg commented
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            Oh boy!

          • theroc
            theroc commented
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            Wow. Those really are nice and meaty for back ribs.

          • SheilaAnn
            SheilaAnn commented
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            Oooo-weeeeee pie!

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