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

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    I wasn’t even planning on showing anything here because my plans were to heat up some frozen tamales for dinner tonight. Yeah, 🙄 woo hoo! Well, the bizarre coincidence of what happened tonight, I just had to share. I’m at Mom’s for the weekend and she didn’t have any salsa for the frozen tamales I was gonna microwave for us. Luckily, she ain’t very picky when it comes to some of the crap I make. So about 5:00 I get in my truck and go to the local Market Basket to buy some salsa…..for our frozen tamales from Walmart.

    Well, I get to the end of her street and some guys got his pickup parked in the parking lot of a closed down gas station. He’s got a big banner on the side of his truck that says…Fresh Tamales. Really? I turn on past him to go to the store, the whole time thinking, Damn, should I stop and get some? I’m going back and forth…well hell, I’ve already got tamales at home, should I buy his or just settle for what’s in the freezer? I continue on to the store and get my salsa.

    Stay with me, this is where the real drama comes into play… I’m coming back from the store, still debating on what to do. What the hell I said, let’s give it a shot. I actually decided to try it at the last second before passing him up. I pull in the parking lot and and he comes up to greet me, his wife is sitting nearby. He was a very nice Mexican gentleman and we chit chat for a bit before getting down to business. I asked him how much were the tamales and what kind did he have? He had the usual chicken, beef and pork. They were $15. a dozen or $7.50 for a half dozen. Had em in a styrofoam cooler in the back of his truck. I’ve bought homemade tamales before from ladies who went door to door at my office building. Those tamales were always the best, even better than most Mexican restaurants.

    Anywho, I buy a dozen pork tamales and he gives me some containers of his red and green salsa verde to go with it. They were already still hot and fresh from being in the cooler. About an hour or so later I sit down to eat, 2 containers of his green salsa verde and 2 of his red on my TV tray in the living room. I never sit at a table to eat, always a TV tray. More classy that way. I start eating one of the tamales and…..holy Jesus, come to me! I was eating the best fricking tamale I’ve ever had in my life! And the salsa verde supplied with it was also the best I’ve ever had. I love Mexican food and there’s many killer places in Houston, including the ladies selling their homemade tamales door to door. This guy and his wife had em beat. The tamales were just full of real pork and the mesa dough covering was just awesome. Anyway, I know these pictures are crappy and don’t do the tamales justice, but after tasting them I just had to post. I’m including his business card for 58limited He travels the area and sets up in different locations. You can call and he’ll let you know where he’ll be on any given day.

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    Last edited by Panhead John; May 15, 2022, 05:58 AM.

    Comment


    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I could (would?!) spend my 401(k) at one of these places....so....so good!

    • Bogy
      Bogy commented
      Editing a comment
      We have 2 Mexican women, and daughters, in town with trailers. They kind of move around from day to day, but if I can find one of them, that's where I get lunch.

    • DTro
      DTro commented
      Editing a comment
      You scored! Bed tray never had it so good😃
      Last edited by DTro; May 15, 2022, 08:27 PM.

    I give you chicken satay: chicken thighs marinated for four hours in soy sauce, curry powder, garlic, ginger, and brown sugar; sliced into cubes and threaded on soaked bamboo skewers; cooked over a screaming hot fire with pecan wood; served with a peanut-garlic-ginger sauce (commercial, for me) and a lime-garlic-crema (homemade, for the wife). Yum.

    STCG recipe: https://www.thecookingguy.com/cookbo.../chicken-satay

    Hot fire is getting hot.... (love these night shots!)....

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    Chicken all prepped....

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    On the grill! Note the foil shield in an effort to keep my skewers from burning.... (Steven Raichlen trick)....

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    I wanted to eat these right then....the smell was amazing!

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    Look at this! Look at it!

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    Peanut sauce on the top one, lime-garlic-crema on the bottom one. So good!

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    • DaveD
      DaveD commented
      Editing a comment
      Love the lighting and colors in that flaming shot! And that is a nifty trick indeed, to protect the skewers like that...

    • tbob4
      tbob4 commented
      Editing a comment
      Those look delectable

    • DTro
      DTro commented
      Editing a comment
      Mmmm….. two sauces and fingers protected! Nice cook!

    Well, made some wings for cook number 2 while batching it this weekend, at the end of a long day of cleaning the garage and putting up crown molding throughout the kitchen and den renovation area.

    Ran on the Weber Performer Deluxe with the Vortex and B&B briquettes, about 40 minutes, turning over once at the midpoint. I then tossed them in a Korean inspired gochujang based sauce I whipped up, that I normally use for battered and fried wings. That sauce was the bomb, and took these over the top. I had nothing to eat all day except a PBJ at noon, so these hit the spot! I meant to only eat half of them, and save the rest for lunch tomorrow, but I guess between working hard and starving myself all day, one wing led to another, and before I knew it... you know the story! Didn't help I made nothing else, and it was just wings, beer and water....

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    • DTro
      DTro commented
      Editing a comment
      I’m all in on that sauce and those wings! Great color, looks delicious.

    Chicken with broccoli. Using the wok again. cboss-approved, can't ask for more.

    Edit:
    Used a combination of two Kenji recipes.

    sliced chicken breasts against the grain, put in marinade, massage chicken. I did NOT do the step where he says to rinse the chicken in a strainer and beat it up in the sink. If my wife caught me doing that with poultry, I'd probably lose my kitchen privileges.
    Blanched broc in wok. Velveted chicken in same water, let both cool/dry on pan. Dumped water, heated wok/oil, added minced ginger and garlic, then the green onion, then the chicken then the broccoli. Stir fried to cook through. Added sauce, tossed to coat, added cornstarch slurry.



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    Last edited by gboss; May 15, 2022, 11:00 AM. Reason: added details of technique

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      Click flank steak on the SnS kettle. Grilled asparagus and twice baked potatoes.

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      • DaveD
        DaveD commented
        Editing a comment
        That is one gorgeous hunka flank!

      • tbob4
        tbob4 commented
        Editing a comment
        Cooked perfectly


      Blessme (not blasphemy) Beef Dino Ribs.
      30 hours dry brine after divining (mean dividing), dressed in a slightly modified Meathead pastrami rub.
      Took 6 hours hovering around 280F until probe tender.
      Wrapped and resting in cooler. Haven't decided on the side's yet.

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      At the stall (76C)

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      Ready for the rest
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      ​​​​​​

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Now those ribs looks good!

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Yes to that

      • DTro
        DTro commented
        Editing a comment
        Those look great! Who needs sides?

      Another redneck classic. Biscuits and wild hog bacon gravy.
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      I don't know, can someone tell me why fajitas are so addictive? Is it the American Wagyu Flank cooked over a post oak fire? Is it the accompanied grilled veggies, or the homemade fluffy corn tortillas (yea on a low carb diet ) ? I think it's the total package, although that's what the wife calls me

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      • Bogy
        Bogy commented
        Editing a comment
        I'd be willing to help you try to figure that out!

      • texastweeter
        texastweeter commented
        Editing a comment
        The cotija cheese too! Try lettuce as the tortilla.

      • DTro
        DTro commented
        Editing a comment
        ^ I’m in!

      Breakfast, not shown was bloody mary’s

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        Cowboy steak finished on the Grill Grate flattop at 700*F. Nailed it !!!!

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        • RonB
          RonB commented
          Editing a comment
          That looks like perfection.

        • holehogg
          holehogg commented
          Editing a comment
          Oh boy!!!

        • texastweeter
          texastweeter commented
          Editing a comment
          Not that bad in TX. Beef has gone up, but not like other parts of the country.

        I haven't posted in the SUWYC threads in a while, so here goes.

        Nothing too exciting, just breaking in the OK Joe's Bronco Pro with a couple of racks of SLC ribs.
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        I feel a bit like the Greatest American Hero who found a superhero suit and no clue how to use it. I'm treating it like a 22" WSM and rolling with that. I also dropped in the Hunsaker Vortex charcoal basket that I already had sitting around needing something to do.

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        Last edited by Steve R.; May 15, 2022, 03:18 PM.

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Steve, Once it’s cooled down, check the tightness of all your screws. When I assembled mine, I went over every screw and hand tightened as hard as I could, without fear of stripping the threads. [except for the vent screws] I had 2 very minor slow drips during my first 2 burn ins. After that, it hasn’t leaked a bit.

        • tbob4
          tbob4 commented
          Editing a comment
          Nice rig and nice ribs!

        • DTro
          DTro commented
          Editing a comment
          Nice rig! Take that super human suit and hang some birds. Once cooked, hang some more. You will quickly get the ‘hang’ of this beast.

        Smoked some ribs yesterday to take over to my parent's house
        Attached Files

        Comment


        • DTro
          DTro commented
          Editing a comment
          Those look fantastic!

        Last night: Click Akuashi ribeye roast using this Tuscan-style recipe: https://www.atbbq.com/thesauce/tuscan-prime-rib/

        4.5lb ribeye roast

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        On the KBQ. I used red oak. Top poppet closed. Tried a different method: very low and slow at 180o then bumped up to 250o for the last hour, seared when it hit about 120o IT. Total time was 5 hours. End result: wasted time and firewood (but fun experiment and a good excuse to hang outside and drink more beer), prime rib is just as good when cooked higher at 250o-275o and then searing.

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        After searing in a hot oven: cranked my O'Keefe & Merritt as high as it would go, took 5 minutes to get this color onto the meat.

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        Served with mashed potatoes and Yorkshire pudding. It is medium rare, camera doesn't do reds well. There is a lot of fat - it is wagyu after all.

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        Comment


        • 58limited
          58limited commented
          Editing a comment
          That would be great!

        • Panhead John
          Panhead John commented
          Editing a comment
          What you had was their all beef garlic sausage. They have pork and beef sausages also, as well as some that are "hot". Those are good and spicy. Their sausage rings are about 2 feet long, you had 1/2 of a ring. Here’s a link to their website which lists all 33 of their sausage varieties. Tel me how many rings of what varieties you want and message me with your list. I’ll pick it up and bring it with me week after next.


        • 58limited
          58limited commented
          Editing a comment
          One of each would be fine

        Smoked some pork tenderloin with maple-chipotle glaze. Cooked in my Grilla Grills Kong.

        Attached Files

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          Great looking cook and plating

        Got a cook in b4 the rain and thunder. Filet 5 oz. D.B. a few hours and pepper. Did in C.I. on gasser. First did bacon. Then meat in bacon fat. Grilled baked potato with butter and smoked paprika. Nice quality meat done to 135. Crumbled bacon on potato. All in all nice meal, paired with nice Zinfandel.​ ​ ​

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          It looks great! [or it might if we had pics]
          Last edited by Panhead John; May 15, 2022, 05:50 PM.

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