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

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    What to do with home made sourdough bread on the morning of our 45th wedding anniversary?



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    Her style:
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    His style:
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    • tbob4
      tbob4 commented
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      Congrats!!! You must have been married in your teens!

    • Caffeine88
      Caffeine88 commented
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      Congratulations on 45 years! Great looking way to start!

    • treesmacker
      treesmacker commented
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      tbob4 Early twenties

    Congratulations! A delicious way to start your 46th year.

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      Brisket hit 200 inside temp and toasted our dear departed Mr Bones
      Rest in Peace
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        First go round with Meathead’s new products. Dry front, sauced back, both delicious. Cooked on the SnS Kamado I was fortunate enough to win via the Pitmaster’s Club!
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        • tbob4
          tbob4 commented
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          Looks like a winner!

        Well, I didn’t actually cook these, but how can I not show off free wings on the club level at Gator Baseball? Click image for larger version

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        • barelfly
          barelfly commented
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          Baseball!!!!!!!!!!!!!!!!

        • barelfly
          barelfly commented
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          My son kicked off his junior year high school season Thursday. Oh my how I missed baseball!

        • Dr. Pepper
          Dr. Pepper commented
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          Ah, baseball. Makes me want to adjust my cup, and spit my chaw.

        Taco's on Butter Head Lettice. An earlier post gave us the idea

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        Last edited by SammyJ; February 26, 2022, 04:23 PM.

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        • tbob4
          tbob4 commented
          Editing a comment
          Looks great

        Two Chicago Thin Crusts with a No Rise Cracker Style Crunchy Crust.

        Pizza #1: No Tomato Sauce, instead a Roasted Garlic and Olive Oil Paste, Artichoke Hearts, Mushrooms and shaved Red Onions on Top.

        Pizza #2 With Tomato Sauce, Sausage, Mushrooms, Shaved Res onions on Top.

        The crusts are similar to a St. Louis Style Crust, but I make the pizzas in a Chicago fashion.


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        • RichieB
          RichieB commented
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          troymeister thanks for the education. Being in New England all I knew was Pizzeria Uno Deep Dish. Never really a fan.

        • SheilaAnn
          SheilaAnn commented
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          troymeister you are spot on…. I do a mean deep dish myself at home, so I am able to scratch that itch when it hits.

          RichieB you are spot on as well. If I am going to get deep dish in Chicago, it will be Lou Malnati’s or Geno’s.

        • troymeister
          troymeister commented
          Editing a comment
          SheilaAnn I make my own deep dish too. I think I do a better job than they do. I have been studying many styles of Pizza, Italian Beefs, Italian Sausages and Hot Dogs since I was about old enough to eat. Lol

        Final product, may not be perfect but it’s damn close
        Served with beanz, homemade pasta and potato salads
        Ka-boom
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        • willxfmr
          willxfmr commented
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          WOW!

        • Caffeine88
          Caffeine88 commented
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          It may not be perfect, but I'd sure dive in! Nice work.

        • DaveD
          DaveD commented
          Editing a comment
          Looks like it came out damn well! Congrats!

        In honor of Bonsey, I did some st Louis ribs with kc style BBQ glaze. As many know I don't really like these, I much prefer baby backs. Anyway I ran to the store and grabbed these with barely enough time to cook em. No time for a dry rub brine or anything. Also sprinkled with some fresh chives for no other reason than that plant refuses to die. We thought it was gone a week ago and planned on replacing it. It had just enough to harvest today and it felt fitting for some reason or another.

        Oh, did I mention I literally had just enough pellets to finish this cook? Thought I had more but garage stockpile was empty... just enough, just right.

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        ribs consumed, toast made to Mr Bones, and that's a wrap for the night.
        Last edited by ItsAllGoneToTheDogs; February 27, 2022, 07:27 AM.

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        • SheilaAnn
          SheilaAnn commented
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          I’m doing this tomorrow, hope mine turn out this good looking!

        To be honest I didn't read the label real close last night when I took this out of the freezer. Looked like a package of our boneless chops. Today when it was thawed enough to open the package I realized it was actually a pork tenderloin. Went on the infrared after 10 hours of dry brine and a coating of MMD. I don't plate things nearly as pretty as many of you, but here's dinner.

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        • tbob4
          tbob4 commented
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          Looks quite tasty to me. I have to laugh sometimes - when my wife labels the freezer food we know what it is. When I do - well ….

        • gboss
          gboss commented
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          Is that the Philips indoor smokeless grill? Looks like it did a pretty good job with the crust. How do you like that thing?
          Looks really tasty.

        • Bogy
          Bogy commented
          Editing a comment
          tbob4 Even worse, this was from the processor, all nicely printed out. My brain just was not connected.
          gboss, yes it is. I like it enough to have bought a second one for our lake house. This time of year it gets a lot of use, grill on it almost every night.

        A ribeye and a strip steak, both with a little blackening spice to go with regular application of slat and pepper. They're both about 3/4", so went with a straight hot sear on the Weber over a SnS full of lump.

        The plated pic isn't so beautiful, but the roast taters and the tomato and feta salad really hit the spot.
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        • Caffeine88
          Caffeine88 commented
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          tbob4 Thanks! My wife cringes when I post food on those plates....

        • Dr. Pepper
          Dr. Pepper commented
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          Caffeine88 Your photo skills are just fine. Really. Very nice. I love the balance and colors. The steak looks so much more interesting, appetizing, when plated like you have done. Keep it up.

        • DaveD
          DaveD commented
          Editing a comment
          Lookin damn fine to me. Good work!

        Did a pork tenderloin on PBJ. Dry Brined and Memphis Dust. Half went to neighbor. They as I did say it was success. I sided with a bit of Red Chili and Baguette.

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          Burger Night....But Never Ordinary....

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            At long last: porkstrami. 190 sounded good for slicing but it shredded. That’s ok I’m breaking tradition anyway and these Reubens were unreal
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            • jhapka
              jhapka commented
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              Thanks to the Porkstrami crowd for the inspiration

            • tbob4
              tbob4 commented
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              That looks really good!

            Cast Iron Chicago-Style Deep Pizza!

            Cooked in the smoker at 450 for about 35 min!
            Attached Files

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            • troymeister
              troymeister commented
              Editing a comment
              Nice looking pie!!

            • SheilaAnn
              SheilaAnn commented
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              I keep scrolling saying to myself "slice?" How big is that cast iron? Looks delicious!

            • TWBarbecue
              TWBarbecue commented
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              SheilaAnn Get you a slice! That’s a 12” cast iron pan!

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