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Show Us What You're Cooking! (SUWYC) - Volume 26, Summer 2022

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    50% whole wheat biga with goat's milk brie and figs, more red beans and rice (cause it's good), and grilled lemon chicken on the grates of the PBC. This was a delicious meal for us.

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    • smokenoob
      smokenoob commented
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      That would be a delicious meal for anybody! Bow WOW, nice bark!

    • Hulagn1971
      Hulagn1971 commented
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      OMG that looks incredible!!!

    • DTro
      DTro commented
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      Nice meal but now I'm hungry!

    I did this fresh peach cobbler on the new LSG pellet pooper. I'm not sure how it's going to taste, but I'll make the assumption that it will be mahvelous....

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    • smokenoob
      smokenoob commented
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      Said with a Billy Crystal voice…..😂

    • hoovarmin
      hoovarmin commented
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      Oh man, I love peach cobbler. I'm hoping you served that with some good vanilla ice cream?

    • tbob4
      tbob4 commented
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      Looks great - I could smell it cooking all the way down here!

    BBQ Tandoori Chicken with Grilled Asian Greens and Cucumber/Radish Salad. Delicious!

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    • DTro
      DTro commented
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      Yep, that looks amazing!

    • theroc
      theroc commented
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      Awesome. We love grilled greens.

    • Henrik
      Henrik commented
      Editing a comment
      Very nice!!

    Smoked a pair of briskets, four blocks of cream cheese/Jalapeño and grilled a mess of veggies for my sons graduation party last weekend.
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    Last edited by wcmarble3; July 2, 2022, 09:26 AM.

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    • theroc
      theroc commented
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      Nice spread. Congratulations on your son's graduation!

    • Alan Brice
      Alan Brice commented
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      How do you like the CharLogs?

    • TheAmazingJohnJ
      TheAmazingJohnJ commented
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      We gotta see that final product!

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ID:	1245667 Sous Vide briskie. Left in bag the store put it in.
    72 hours. Two quarts of purge. Well seasoned with Meatheads new beef rub. Overnight in fridge. Then appx three hours on the grill in the PBC! Absolutely Amazing! Click image for larger version

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    • Alan Brice
      Alan Brice commented
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      The instrument says 153* but with my Thermapen, I determined that number is where the water is 135* ( have not figured how to recalibrate the device yet.)

    • tbob4
      tbob4 commented
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      That is an ingenious sous vide container. I actually have something like that but went out and purchased a plastic tub after years of the boiling pot container.

    • Alan Brice
      Alan Brice commented
      Editing a comment
      If memory serves. Chic flay today del Samiches in that sucker. I just reappropriated it.

    Some Sweet and Spicy Beef and Broccoli and Vegetable Fried Rice on the Blackstone Griddle...Oh Yeah!

    The Beef was left over Ribeye Steak....Was Delicious.

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    • RonB
      RonB commented
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      What is this thing you call "leftover steak"?

    • troymeister
      troymeister commented
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      RonB Lol...My sis in law was supposed to come over for dinner so I made extra. She got held up at work way late so I had the extra steak.

    • hoovarmin
      hoovarmin commented
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      Beautiful, as usual Mr. T

    ARE YOU NOT ENTERTAINED?! IS THAT NOT WHY YOU ARE HERE?! HAHAHA!!!!

    I used Meathead burger glop spiked with..... Fish sauce and a touch of Sriracha
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    • TheAmazingJohnJ
      TheAmazingJohnJ commented
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      Oh man does that look good.

    • DTro
      DTro commented
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      Meh...could be better... YOU could have cooked these at my house!

    • tbob4
      tbob4 commented
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      Ernest - you are knocking my socks off! That is a hell of a burger

    Over at the E Pluribus Unum rib cook thread, I did another Grudge Match, some Wild Fork "aged pork" SLC spares vs. some Creekstone Duroc spares. Bottom line up front: both fantastic, nary a thing to choose between them. The Duroc was a wee bit denser, but both super juicy and tender. Yum!

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    • holehogg
      holehogg commented
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      Have noticed your "grudges" do not lead to any degree of stress nor is it having any negative effects on your health 😊

    • DaveD
      DaveD commented
      Editing a comment
      Yup! Ain't stressed.

    Chicken on the Kettle with a few new potatoes. The breast was large and SWIMBO and I split it. She had a sweet potato and I had the infant potatoes. We also had asparagus. I didn't get a plated photo.

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      We got some Smoked Asiago Buffalo Ranch Dip! New recipe we came up with, and Smoked home-made Chilli! HAPPY CANADA DAY.
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        Peruvian chicken done on the Joetisserie with the best green sauce ever, air fryer roasted potatoes, and steamed broccoli. It was a 6+ lb bird so I am seeing Peruvian chicken tacos in the very near future.

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        • fzxdoc
          fzxdoc commented
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          That dinner looks amazing. What's in the green sauce?

          Kathryn

        • CLB3
          CLB3 commented
          Editing a comment
          fzxdoc thanks! Here is the recipe that I use for the green sauce. I do not add the cayenne pepper because it is plenty spicy without it

          This simple sauce brings a creamy freshness to almost any dish.  I call it my “Peruvian Chicken sauce,” as it goes exceptionally well with my Smoked Chicken “Peruvian Style.”  This sauce goes well with just about any simply grilled fish or meat, so feel free to pour it on! This sauce uses Aji Amarillo paste, …

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Thanks for the link, CLB3 .

          K.

        Friday night accouterments

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        • Ernest
          Ernest commented
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          texastweeter meatballs

        • Draznnl
          Draznnl commented
          Editing a comment
          Finally, Ernest proves he’s human. He has a typo in accoutrements.

        • Ernest
          Ernest commented
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          Draznnl hahaha I didn't even notice that. But we will leave it as is

        Turkey Breast on the PK
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        • ofelles
          ofelles commented
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          I'm doing a bone in one next week.

        • cashelton
          cashelton commented
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          @CaptainSuperAwesome

          The breast was a Honeysuckle brand from the grocery store. It had a big label saying it contained a solution...I can't remember everything in it, but didn't see a need for brining. Before lighting the charcoal, removed the skin and hit the turkey heavily with the rub (Dizzy Pig Happy Nancy). Cooked somewhere between 275°-325° for 2 hours.
          Last edited by cashelton; July 2, 2022, 11:26 AM.

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          That looks absolutely fantastic! I have not done smoked turkey breast in years! Need to do it next weekend.

        Diet food.
        Attached Files

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        • hoovarmin
          hoovarmin commented
          Editing a comment
          I want go on that diet

        Super Simple Sriracha Salmon: sockeye salmon with a little salt and pepper, then some kewpie mayo, then some sriracha*, and then a little brown sugar. Smoked on the Chimp at 300 F until 127 F internal. Very tasty. Served with jalapeno black beans and mustard potato salad.

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        *Yes, I still have some sriracha left, but only half a bottle. I don't know if it will last me to October/November when the sriracha shortage is predicted to be over.

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        • SheilaAnn
          SheilaAnn commented
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          They make sriracha right up the road a piece. I got your back. Let me know!

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