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

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    Grilled ribeye steak tonight 🥩🔥!!! SO GOOD!!!!
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    • DaveD
      DaveD commented
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      Beautiful!

    • SheilaAnn
      SheilaAnn commented
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      I’m not worthy!

    • jhoskins
      jhoskins commented
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      great photos and great meal! sometimes it is hard to get both

    I don’t know about the rest of you but what’s being cooked on these last few pages alone is blowing my mind. Ideas galore, I can’t keep up. Bravo to all you great cooks 👏👍👊

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      Had to fire up my kettle to smoke my chuck pastrami last weekend and decided to throw a couple racks of HEB Natural St. Louie ribs on as well. Apple wood smoked at 275*F, wrapped in butcher paper and glazed in the end with a Charred Peach and Bourbon Sauce, they came out about as good as I can make them. Accompanied by some balsamic and rosemary Yukon gold potatoes that were cooked in my new air fryer thingie. Still getting the hang of this air frying but I like it !!


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      Last edited by Troutman; February 9, 2022, 03:09 AM.

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      • DaveD
        DaveD commented
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        Those look spectacular! Got a pair of SL racks coming out of the freezer this morning for a planned Friday cook myself...

      • DTro
        DTro commented
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        "Charred Peach and Bourbon Sauce" sounds really good. My next rib cook I was going to try to mix some kind of glaze with cranberry and pineapple, but you may have just changed that idea!

      • Dr. Pepper
        Dr. Pepper commented
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        Damn, that platter looks good!

      Scratch and smell is still needed!

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      • tamidw
        tamidw commented
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        That'd make me hungrier than I already am!

      what is supposed to be st.louis ribs (looked a lot more like spares to me)

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      new rub. it was terrific.

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      current method was 2.5/1.5/.5 (or whatever was needed to finish)

      came out AWESOME. best ribs i ever done
      only glazed half because my wife doesn't like blues hog

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      • Dr. Pepper
        Dr. Pepper commented
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        Beautiful!

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      ​
      Last edited by SammyJ; February 10, 2022, 09:02 AM.

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      • SammyJ
        SammyJ commented
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        I did an edit, and added it again. please let me know!

      • SheilaAnn
        SheilaAnn commented
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        Looks good!

      • Troutman
        Troutman commented
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        Those look killer, give me two please !!!

      Did some sous vide que today. Got these salted up late Monday afternoon planning to go the next day. But 30 minutes later a must-do thing popped up that put the kibosh on making it Tuesday. So here we are.

      These were 8-oz pasture-raised, grain-finished filets from Crowdcow. Dig that deep color from 48 hours of dry brine:

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      SV at 126F/52C with garlic powder, fresh ground pepper, and a bay leaf in the bag, then onto ripping hot (>700F/370C) GrillGrates to sear.
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      Close to the best steak we've ever had. Melt in your mouth tender, juicy as all getout, perfect bite through the sear into fork-tender 129F/54C meat. Compound garlic butter, roasted taters & onions, steamed broc, Hall Ranch Zinfandel. *chef's kiss*

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      Last edited by DaveD; February 9, 2022, 06:36 PM.

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      • DaveD
        DaveD commented
        Editing a comment
        The taters were my wife's doing! Oven roasted quartered Yukon Gold, prepped w/EVOO, sea salt, frest gr. pepper, paprika, dash of cayenne for some heat on the lips. Great counterpoint to the rich beefiness of the steaks.
        Last edited by DaveD; February 9, 2022, 08:49 PM.

      • Troutman
        Troutman commented
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        I'm in the SV steak then sear camp all in. It's convenient and comes out perfect nearly every time. Bravo on that sear you got, near perfection !!!

      • Caffeine88
        Caffeine88 commented
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        DaveD those taters are the bomb! My wife does a very similar version. Perfect!

      Dinner tonight

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      Last edited by Richard Chrz; February 9, 2022, 07:26 PM.

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      • Troutman
        Troutman commented
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        Shrimp scampi is one of my go to favorites. So many dishes, so little time. Nice work Richard !!

      • Dr. Pepper
        Dr. Pepper commented
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        Your shrimp pasta is so appetizing. Refreshing.

      • Panhead John
        Panhead John commented
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        Note to self….steal photo for me to use later. 🥸

      Weeknight pork butt on the Weber kettle

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      • das85
        das85 commented
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        That is making me salivate...and I just had dinner!

      • DaveD
        DaveD commented
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        Tuck and roll fat cap

      • Troutman
        Troutman commented
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        Great color on that developing bark !!

      Picanha from Vermont Wagyu, rubbed for 12 hours with Hank's Signature Steak rub (thanks Henrik !), gave it 20 mins or so at "Smoke" on the MAK, increased to 250 for another hour until it hit 120, rested 10 mins then a quick sear on the gasser.

      Very happy with the result. Esp since I cooked another picanha from a local butcher a couple weeks ago and it was VERY tough. Needed to try again and convince myself that was the meat, not me.
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      • DaveD
        DaveD commented
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        Wow! Rubbed for 12 hours... your arms must have gotten really tired!

      • Troutman
        Troutman commented
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        Gorgeous !! I know what you mean about a tough picanha. I usually buy 2-3 a month (we think its the best steak on planet Earth) and every once in a while we get one with a tough membrane between the meat and the fat. It won't render and it's tough as shoe leather. Don't know why that exists in some and not in others.

        Onca again, you cooked that to perfection !! Hope it was as delish as it looks !!

      • Henrik
        Henrik commented
        Editing a comment
        Just perfect! Great job!!

      Spurred by the thread on pork steaks, I had bought a pork butt and cut some into steaks.

      I took two steaks and covered them in Killer Hogs "The BBQ Rub". Smoked them to 170F and pulled them off, then chilled them (this was around 2pm). For dinner, I took one out and seared it, finishing it with a few minutes in the oven since it was straight out of the fridge.

      I cut these medium, not really thick - about 1"

      VERDICT: MMM.... These are tender, with light smoke from about 90 minutes in the smoke and nice flavor from the rub. I'm going to experiment with the other one and SV it for a few hours tomorrow because although this was quite tender, the fat wasn't fully rendered.

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      • rickgregory
        rickgregory commented
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        Dr. Pepper - Im not sure what you're asking. I smoked them to 170F mostly to get more smoke on them and just a hint of bark. Then i chilled, later searing and warmed to serve. That left me with something that cut and ate like a steak.

        I don't think you could do these to a medium doneness (140F) unless you DID sous vide them.
        Last edited by rickgregory; February 10, 2022, 01:29 AM.

      • rickgregory
        rickgregory commented
        Editing a comment
        I didn't want them at 200F because I didn't want them just to be really small bits of pulled pork - doing this, they cut like tender steak but were closer to pulled pork in taste.

        I interpreted pork steak to be more about the style of the cut vs doneness.

      • Troutman
        Troutman commented
        Editing a comment
        rickgregory Hey Rick you mentioned Killer Hogs (I love that stuff, its my go to for pork). Anyway, Malcom has a video on how he does pork steaks and I've been doing it that way ever since. You treat them like ribs; i.e. smoke to get color, then wrap in aluminum foil (butter and brown sugar added) and tenderize. They come out great for me, I suggest giving that method a try.

        Typical winter week here, generally rainy and cold through half the weekend, but I knew Sunday was going to be glorious so planned a big cook. Got some pork steaks and a couple of

      Not the best picture, but a house favorite. Mustardy chicken (broiled chicken a bit, top with dijon/pommery mix, topped with bread crumbs and finished roasting), Brussels and marbled bake potato (mix of russet and sweet with cheese, green onions and sour cream). Potato recipe from food network. Chicken recipe from a random cookbook I have.

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      • Troutman
        Troutman commented
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        Interesting combination on the chicken. That spud definitely has my interest !!!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Sounds yummy.
        I top nearly-cooked salmon that way sometimes, spreading with Dijon and putting buttered Panko on top-- then a quick trip under the broiler.

        Kathryn
        Last edited by fzxdoc; February 11, 2022, 07:32 AM.

      Coconut swimp & King cwab legs followed by some of Popeye’s favorite!
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        This is a repost from last night. Picture did not display!

        Bacon Jalapeno burgers. Nothing fancy, just frozen burgers spiced up a bit.

        If no picture please let me know.


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        • smokenoob
          smokenoob commented
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          spicy pic came through fine!

        Pork Pastrami!!! LFG! Cooked this baby up for 16 hours on the BGE. First at 225 F, then I bumped her up to 250 because at 225, it was gonna take days.
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        • fzxdoc
          fzxdoc commented
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          You did what with a what-what?

          I've got to try that.

          K.

        • smokin fool
          smokin fool commented
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          easier to get mustard stains off in the sauna....

        • Spinaker
          Spinaker commented
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          Haha, post sauna meal! Troutman

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