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Show Us What You're Cooking! (SUWYC) - Volume 25, Spring 2022

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    Show Us What You're Cooking! (SUWYC) - Volume 25, Spring 2022

    The snow's melting and the birds are migrating north and the flowers are popping up, it's time for a change...

    Welcome to Show Us What You're Cooking Volume 25, Spring 2022!

    Here's a link to the past SUWYC 24 (Winter 2021/2022) https://pitmaster.amazingribs.com/fo...nter-2021-2022

    NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here.


    #2
    Fired up my offset smoker yesterday for a 3 in 1 cook, creating new recipes. They all turned real good, will post details later. Here’s a quick teaser for one of ‘em: smoked meatballs with Palestinian flavors (cardamom and cinnamon) - so tasty!!

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    • FireMan
      FireMan commented
      Editing a comment
      Lookin good! Meatballs made in Sweden. 🕶

    • tbob4
      tbob4 commented
      Editing a comment
      I’m looking forward to the recipes

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Norwegian Meatballs are always a winner!
      😁

    #3
    WOK, again,
    1 # chicken breast, velveted, then 3 hours sous vide at 140.

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      #4
      Steak and salad Sunday on time for a change.

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      • Panhead John
        Panhead John commented
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        Looks like you nailed that Ribeye!

      #5
      Pastrami Reubens using the Attjack gizmo.
      Attached Files

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Looks great.

      • Clawbear57
        Clawbear57 commented
        Editing a comment
        That looks delicious 😋 😍 😊

      #6
      Roasted chicken quarters, roasted carrots and brussels with a honey pepper glaze.
      Attached Files

      Comment


      • Clawbear57
        Clawbear57 commented
        Editing a comment
        How did u get the skin crispy?

      • DavidNorcross
        DavidNorcross commented
        Editing a comment
        Clawbear57 I pat the skin dry and place in the fridge for a couple hours prior to cooking. Heat the cooker to at least 375 and right before I start I oil the chicken and then add salt and pepper. Cook takes about an hour. Hope this helps

      • Clawbear57
        Clawbear57 commented
        Editing a comment
        thanks

      #7
      Beef, broccoli, and mushroom stir fry.

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      • Old Glory
        Old Glory commented
        Editing a comment
        looks great!

      #8
      Tri-Tip in board sauce
      Smoked to 120°
      Seared to 125°
      Boneless 😔

      Attached Files

      Comment


      • Guttenberg
        Guttenberg commented
        Editing a comment
        THAT'S WHAT BOARD SAUCE MEANS?!?!?!

      • smokenoob
        smokenoob commented
        Editing a comment
        Guttenberg Well, on my Tri Tip…YES
        on my surfboard…..NO

      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        Beautimous!

      #9
      Did my "signature dish" tonight: boneless, skinless, chicken thighs marinated for 4-6 hours in oil, lime juice and salt, then seasoned with my take on Malcom Reed's Grande Gringo seasoning, then grilled over charcoal and pecan wood chunks until 180-190 F.

      Tacos are HEB flour tortillas (of course) toasted on the grill, then the sliced chicken, then a lime crema, then pico, then Mexican cheese, then cilantro. It is sooooo good.

      Let's get this party started.....charcoal chimneys always look so good at night.... (my poor neglected SnS is below)....

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      Coals plus pecan chunks are ready to go....

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      No grilling pics, unfortunately, but here is an ultra-rare photo of me. Note that I have my hair tied back, which I rarely do, but long hair dangling over a grill is a no-no. You can see my PBC (covered) to the left of the Weber. And I am standing in front of my Chimp (also covered). (The weird glare is my backyard light plus a bird feeder next to the security camera.) You can see the pecan smoke rolling nicely out of the Weber.

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      Here is a thigh....

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      Sliced and diced.....

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      Assembled tacos....

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Great tacos, and I love the surface of those chicken thighs!

      • Soonerpop
        Soonerpop commented
        Editing a comment
        Looks great. I love chicken thighs on the grill.

      • Old Glory
        Old Glory commented
        Editing a comment
        Love those chicken tacos!

      #10
      Chicken fajitas tonight . Had some box Mexican rice for the side.

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      • RonB
        RonB commented
        Editing a comment
        texastweeter - thanks, but no pressure cooker here.

      • Troutman
        Troutman commented
        Editing a comment
        Good looking tacos Ron

      • Old Glory
        Old Glory commented
        Editing a comment
        Those tacos look great, so fresh!

      #11
      Took advantage of some St. Patty's day sales on supermarket corned beef points to get my pastrami game on. Picked up two packages of corned points (~3 lbs each) for about $12 total. About 30 hours of desalination and then 24 hours of sitting rubbed up. I then smoked them on Friday - got about 7 hrs at around 250 on the SnS kettle before it started running low on coal. The pastrami was just coming out of the stall, so I wrapped and finished in a low oven til it hit around 200 degrees. Then I faux-cambroed for 3 hrs before chilling.

      Yesterday, I steamed the pastrami points whole for about an hour. Served on grilled seedless rye with some Guldens mustard. Homemade vinegar slaw, sour pickles and latkes (store bought) on the side. Fantastic sunday night dinner.

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      • shify
        shify commented
        Editing a comment
        Dr. Pepper - my original answer was going to be " a store." I had my mind set on finding a frozen knish but was not successful but did see these frozen latkes from Golden in the freezer section of the supermarket. Not the best but did the job as the best non-knish option that didn’t require me to shred and squeeze a couple of potatoes

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        shify Now all you need is some caraway seeds in that rye, and you're set!

      • Old Glory
        Old Glory commented
        Editing a comment
        Forgot to grab a sale corned beef. Great looking sandwiches.

      #12
      Wanted something lighter after a few extra-meaty days. Cioppino with salmon, black cod, hoki, shrimp, and scallops.

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      • Troutman
        Troutman commented
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        Nice !!!

      • Old Glory
        Old Glory commented
        Editing a comment
        Give me a baguette!

      • tbob4
        tbob4 commented
        Editing a comment
        That is outstanding!!

      #13
      Smoked a couple of turkey legs for dinner.

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      • Old Glory
        Old Glory commented
        Editing a comment
        Reminds me of Disney

      • tbob4
        tbob4 commented
        Editing a comment
        Looks great - can't find them here this time of year.

      #14
      Cuban mojo wild pork loin to make Cubanos with tomorrow.
      Attached Files

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      • tbob4
        tbob4 commented
        Editing a comment
        That photo should be in a magazine

      #15
      A repeat, we both enjoy the Alabama White Sauce Chicken

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      • Troutman
        Troutman commented
        Editing a comment
        Nice pic

      • Old Glory
        Old Glory commented
        Editing a comment
        Alabama white sauce deserves a repeat

      • JCBBQ
        JCBBQ commented
        Editing a comment
        I remember thinking that Alabama White Sauce sounds disgusting. Boy, was I wrong. So good.

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