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

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    Continuing the orange theme from SheilaAnn, we have chorizo and sweet potato tacos with chipotle rice. Simple goodness.

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      Just a take and bake pizza from papa murphys. As you can see, I didn’t read the instructions to pop the bubbles. Tasted awesome.
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      • tamidw
        tamidw commented
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        We like to throw the Papa Murphy's pizzas on the smoker. Looks great!

      Reverse Seared Pork Tenderloin atop a Garlic, Honey, Balsamic, Caramelized Onion Sauce, Baked Sweet Potato, Roasted Broccoli and some Baby Bok Choi.


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        Brisket Taco Night! LFG.
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        • holehogg
          holehogg commented
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          Oh boy!!!

        • tbob4
          tbob4 commented
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          Every night is taco night. Looking at this, I would gladly be at your house every night you cooked them

        • Spinaker
          Spinaker commented
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          Honestly, it is the best way to eat brisket, IMHO tbob4

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ID:	1180172 Super bowl Nachos, way late. SVQ’d chuckie’s for 72 hours, then smoked at 325ish until 135, po UL led and my guests went wild for them. Gotta love that KBQ Click image for larger version

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        • DaveD
          DaveD commented
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          Looks delish!

        • tbob4
          tbob4 commented
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          Love the nachos!!

        Yoder Smoked Chicken Thigh's

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          Ordered a pork loin from Snake River, and the 2.3lb/1kg cut looked rather... rectangular to me. Not feasible to truss up into anything remotely cylindrical. And quite the fat cap, although the pics don't show it well. Dry brined overnight, then yesterday, lightly seasoned with garlic powder and black pepper for sous vide at 140F/60C for a few hours, then chilled in an ice bath and back in the fridge for today.

          Step by step details at this here link.

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          Used the vertical p-smoker to heat it back up to 125F/52C, which took a little under 2 hours (first 30 min on low-T "smoke" setting), served with steamed broccoli and jasmine rice. Very yummy, but check out alllll that fat... did they send me a pork belly??

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          Last edited by DaveD; February 26, 2022, 07:25 AM.

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          • holehogg
            holehogg commented
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            Good looking meal Sir. Looks more like a loin to me than anything else. I do both belly and loin often.

          • tbob4
            tbob4 commented
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            Very, very moist looking. Nice job.

          • treesmacker
            treesmacker commented
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            Very nice presentation!

          Chili for friend get together. And sorry, but yes I add beans.
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          • DaveD
            DaveD commented
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            Sorry not sorry.

          • willxfmr
            willxfmr commented
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            Well of course you put beans in it. If you didn't it would just be red beef soup. It's the beans that make the chili.

            *Ducks for cover*

          • Bogy
            Bogy commented
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            It says right on the can, "chili beans." They wouldn't say it it wasn't true!

          Tonight's Impromptu Improvisation: Tuscan Chicken. Basically a lighter Alfredo Sauce with Sun Dried Tomatoes and Spinach served over Lentil Pasta. Arugula with Homemade Italian Dressing. Good Parmesan Reggiano really took the flavor to eleven.

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          • Caffeine88
            Caffeine88 commented
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            Good parm is pure magic! Very nice...

          • tbob4
            tbob4 commented
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            I really like that photo. The funny thing is it didn’t stand out so much until I read the description. It made me look again and really appreciate it. Great job.

          • troymeister
            troymeister commented
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            tbob4 I already had a couple glasses of red wine when I took the pic.

          Flank steak on the performer. Served with air fryer potatoes and board sauce made from parsley, thyme, shallot, jalapeño, garlic, red wine vinegar, and evoo.
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          • fzxdoc
            fzxdoc commented
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            Beautiful!

          • tbob4
            tbob4 commented
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            Guess it’s time to have flank steak again!

          • treesmacker
            treesmacker commented
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            WOW 😲

          The photos not as good, but dinner was great!

          Blackened striped bass that my son and I caught, along with rice pilaf and salad. I used shallot, carrot, celery, and red pepper flake with rice and cooked in chicken broth. It came out nicely.

          ​​​​​​
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          • tbob4
            tbob4 commented
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            Perfectly blackened

          • treesmacker
            treesmacker commented
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            The colors!! Yes!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Nothing wrong with those photos! And, the fish looks delicious. And a well balanced plate. Kudos.

          -17C up here in the burbs perfect for a brisket
          Trimmed it up last night and hit it with Texas 1836 rub and covered it in the fridge to get happy all night
          Smoking on Royal Oak with cherry chunks and maple bourbon chips
          Going to try to run the Keg in the 280 range today, virtually no wind right now so see what mood the old girls in today
          Aiming to have it done between 3 and four then rest 2 hours
          See how it plays out
          Updates to follow
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          • DaveD
            DaveD commented
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            I see you are making maximum use of your cooking space!

          • smokin fool
            smokin fool commented
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            Yup, had accordian it onto the grate

          • Dr. Pepper
            Dr. Pepper commented
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            04:00 Mother of God!

          It’s turned into a melancholy sorta day with the news of Mr. Bones passing
          Poured a shot of Makers in his memory
          I’ll leave it there for the day
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          • willxfmr
            willxfmr commented
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            That is a fine and proper tribute to Mr. Bones. Well done sir!

          Brisket point on right, bone-in Boston Butt on left. 2 hours in....
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            Having a little fun today putting my spin on a Chipotle chicken burrito 🌯
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            • RonB
              RonB commented
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              I'd stand in line for one of those.

            • rgriffeath
              rgriffeath commented
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              Thanks everyone! Much appreciated!

            • Caffeine88
              Caffeine88 commented
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              Wow, dude - that is impressive!

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