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

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    Recently tried out a mail order box of meat from Porter Road. Lots of good stuff in it, tonight I did the inaugural cook out of it with the pair of sirloin filets that was included. Made some cauliflower to go with them

    Really delicious. Intended to take more pictures but once I took that first bite all thoughts about photography flew out the window
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    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Seems entirely appropriate! It looks awesome!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful sear!

    • klflowers
      klflowers commented
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      Beautiful! Porter Road products are top quality

    ​I disassembled the Creekstone rib primal today and turned it into some delightful ribeye steaks about 1.5“ thick and 16-18 oz each. Because my wife is not as much of a smoke fan as I, I decided to do hers in the hot tub time machine and mine as a reverse sear. Salt and pepper on both, with hers soaking for 2 hrs at 125 and mine on the cool side of the grill for about 45min. Mine was smoky and awesome (apple pellets in smoke pouch, thanks @CandySueQ!), and hers was cooked just the way she likes.

    Finished with some crispy potatoes roasted with garlic and rosemary in the rendered beef tallow, and a really great salad. The bright yellow salad topper is salt cured egg yolks (yeah, I didn't know it was a thing either, until Lisa made them!)

    Happy 28th anniversary to us!

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    • Caffeine88
      Caffeine88 commented
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      SheilaAnn

      😁😁 I was waiting for you to comment on the eggs! Carbonera.... Dang, I hadn't thought of that but it's genius! Adding that to the list of things to try. 👍🏻
      Last edited by Caffeine88; February 6, 2022, 08:30 AM.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Wow great grill fire action! Fantastic looking meal. Happy Anniversary.

    • Attjack
      Attjack commented
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      Incredible.

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    Rack of lamb, broccolini, sweet potato. Lamb seasoned with dijon, sherry vinegar, olive oil, rosemary, garlic, salt, and pepper.

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    Last edited by gboss; February 5, 2022, 09:44 PM.

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    • Richard Chrz
      Richard Chrz commented
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      Nailed it!

    • texastweeter
      texastweeter commented
      Editing a comment
      Not fair, I didn't get any

    • Attjack
      Attjack commented
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      Damn.

    Porter Road picanha grilled over a live oak fire on the Buckaroo. We usually grill them whole but I decided to slice and skewer them tonight. Pretty happy with the results.

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    • Dr. Pepper
      Dr. Pepper commented
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      More meat!! Incredible tonight.

    • Richard Chrz
      Richard Chrz commented
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      just awesome!

    The wife requested Pad Thai for her birthday dinner. That and chocolate cake. Enjoyed this - tried a different brand of rice sticks and they held up well.

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    • Mr. Bones
      Mr. Bones commented
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      Now...Show us th Chocolate Cake ya managed to pull out yer wazoo...

    • barelfly
      barelfly commented
      Editing a comment
      Ha! Mr. Bones - Betty Crocker cake in a box….with a Bundt pan - can it be any easier than that!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      My kinda meal deal, Brother! barelfly
      Lil spray, an yer set to go!
      Thanks fer sharin yer secrets; I'm always out here, tryin to learn me some...

    As threatened, my Chuckie. Short version: dry brined with MH rub night before. 11:15am hit KJ Jr with charcoal and white oak. 4:30pm, pulled and wrapped and back on the grill. 6:45 201*F pulled and held until 207*F. Plated.

    plated picture looks like the chuck is super dry. It was not! Moist and tender. Not shreddy, but respectable slices. Just how we like it. A schmear of MH bbq sauce to finish. Smoked sweet tater and Napa cabbage slaw with shallots and bleu cheese.

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    Last edited by SheilaAnn; February 6, 2022, 12:22 AM.

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    • willxfmr
      willxfmr commented
      Editing a comment
      I'm doing a Click chuck tomorrow. I hope it turns out as well as yours did.

    Home grown tomatoes, hand reared bacon and house trained chickens.

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    • Mr. Bones
      Mr. Bones commented
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      We'uns had a rooster, lived in th house, when I was jus a boy chile.
      He didn't seem to know he was a rooster, thought he was jus another of us 11 chilluns...
      Rupert, was his name...

    • Bogy
      Bogy commented
      Editing a comment
      My son has 11 chickens (layers) he's trying to find a new home for. He decided keeping them in his basement wasn't any fun anymore. The roosters all became dinner when they started to crow.

    • Panhead John
      Panhead John commented
      Editing a comment
      Feel sorry for those roosters Bogy ….living in a basement ain’t all it’s cracked up to be.

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    My friends' kids are in 4H. Here are a couple of lamb racks o wibs that I received from them. Total weight was just over a pound. Used the rub from the free side. Weber with SnS. It was cool out (28 F) so I had no problem holding around 225*. Total cook time was just over 2.5 hours. Held in a warm oven until everything else was ready. Came out nice and moist. The ribs were an appetizer, the main protein was lamb chops.
    Last edited by HawkerXP; February 6, 2022, 08:05 AM.

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    • PBCDad
      PBCDad commented
      Editing a comment
      Looks great! I've never seen lamb ribs like that before.

      Question, how do you keep them from falling off the ceiling in that first picture?

    Chorizo and Chick Pea Hash with Eggs

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    1 lb. Whitefeather Meats Chorizo


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    Added one can of roughly chopped Chick Peas after the Chorizo let up some of their liquid love.


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    Tossed everything together in the pan.


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    Cooked on medium heat until the Chick Peas started to get some "crispies" on them.


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    Added 4 Eggs and covered


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    Removed the cover and YUM!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Ain't thing one wrong wit dat formula, Brother!

      Heat me up some tortillas, an I'm in...

      If'n it's jus goin on a plate, ah'ma need me some gravy...

    • theroc
      theroc commented
      Editing a comment
      Great looking combo.

    Small chub of bologna. Kamado Joe classic at 230 degrees for 2 hours. Used Central BBQ (Memphis, TN) rib rub. Took off at meat temp of 145, then slices quick fried in a pan.
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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks Great, loves me some smoked bologna.!

      Verdict? Whaddya think, there, all said an done, Chris?

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Nice. I like to slice mine first. About 1/2” thick or so. That way you get rub and smoke on the whole surface. No second step of pan frying needed too.

    • ChrisInMtJuliet
      ChrisInMtJuliet commented
      Editing a comment
      Mr. Bones - it was delicious! Even the wife liked it 😀
      Jfrosty27 - great idea, will try that next time
      Last edited by ChrisInMtJuliet; February 6, 2022, 12:40 PM.

    Puerto Rican Style Arroz con Pollo. Green Beans in lieu of Gandules.


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      Ribs were tasty.

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      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks like it, I'd go out on a ledge, an say lol!

      First time doing ribs on my new Gateway. Overcooked them a little. They were more fall of the bone than bite off, but still ate well…
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      • Mr. Bones
        Mr. Bones commented
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        Looks like a fine job, especial first time out, Amigo!

      Looks like we all got the memo.

      beautiful day for some ribs!
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      Last edited by jhapka; February 6, 2022, 04:43 PM.

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        Chicken dinner..
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        • DaveD
          DaveD commented
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          Winner winner.

        • HawkerXP
          HawkerXP commented
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          I see where you hid that Heineken can......

        • RonB
          RonB commented
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          HawkerXP - don't be too hard on him. Everyone likes a little Hinny-kin.

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