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Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

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    Today has been a busy day in the kitchen. Homemade Beouf Bourginon Ala Julia Childs for dinner tonight. Three pork butts for a full day smoke tomorrow starting at 4 am. The pork butts are for an Ace Hardware Ladies Night event. Chef Graham on duty to cook and serve. And to top it all off, i have 2.5 lbs of burnt ends to cook for a friend. I sure hope it's not to cold tomorrow.
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    • SheilaAnn
      SheilaAnn commented
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      Baller!!!

    • WayneT
      WayneT commented
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      Yep, busy time indeed. You’re gonna make a lot of people happy.

    • DaveD
      DaveD commented
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      Power user! Best of luck!

    True comfort food. Homemade chicken and dumplings. Bisqick dumplings and bone in skin on chicken breasts. Chicken cooked sous vide at 145 degrees for 2 yours then hand pulled and simmered with the drop dumplings. This one made by my bride!
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    • Hulagn1971
      Hulagn1971 commented
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      SheilaAnn thank you, I wiped my chin a few times myself!

    • WayneT
      WayneT commented
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      I miss chicken n’ dumplings. My mom made it decades ago but I’ve not had any for a long time. She would actually roll out the dough and cut it into 3 inch strips.

    • bbqLuv
      bbqLuv commented
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      I guess they are both keepers

    Y’all have seen me do crab cakes/salmon cakes in the past. But I want to talk about technique here. I found a recipe that called to take about a third of the salmon (in this case) and emulsify it with the mayo, mustard, spices, egg. The other 2/3 is roughly chopped (again salmon as opposed o lump crab). Chopped salmon is tossed with panko, then the emulsification is folded in. Kinda like a mousse folded into the remaining ingredients. It was a study in texture. And it did not disappoint! New technique in the arsenal. Served with arugula (it’s a vega-ta-bull) (name the movie) and toasted ciabatta from Sunday.

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    • DaveD
      DaveD commented
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      My Blue Heaven?

    • SheilaAnn
      SheilaAnn commented
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      DaveD winner winner! One of my favorite movies! And thank you for answering the question. 🤣

      I love when the matriarch bribes the little league judge! It’s all godfather-like and stuff 🤣🤣🤣🤣

    • DaveD
      DaveD commented
      Editing a comment
      It has been AGES since I saw that flick, I can barely remember much about it... par for the course

    Chicken Madras

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    • ofelles
      ofelles commented
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      looks downright tasty!

    • Bogy
      Bogy commented
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      Pass me a bowl!

    • bbqLuv
      bbqLuv commented
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      Curry, me like curry.

    Little quick lunch of venison burgers Click image for larger version

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    • Clawbear57
      Clawbear57 commented
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      Will have to try that.

    • WayneT
      WayneT commented
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      I’ve obviously had too much to drink. Your grill grates look wavy.

    • texastweeter
      texastweeter commented
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      Gangster!

    Same Mexican MeatLoaf, except this time we used a meatloaf pan. Good Investment

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    • bbqLuv
      bbqLuv commented
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      Looking good

    Last minute ribs. 1 hour dry brine, rubbed with Meathead's Memphis Dust. I completely butchered the cut.

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    • Bogy
      Bogy commented
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      cashelton I'm going to guess whatever you think was wrong didn't affect the taste at all. Looks great!

    • bbqLuv
      bbqLuv commented
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      Ribs and PBR,

    Rice and oxtail.

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    • texastweeter
      texastweeter commented
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      Going Caribbean? Can you do it goat curry style too? Looks delicious! Oxtail is one of the most under utilized cuts in the us, and I love it!

    • Ernest
      Ernest commented
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      texastweeter not Caribbean curry. This was salt, chipotle powder, onion and tomato paste. Oxtail has been "chefed" up in recent years and now price has gone way up. I think it's the best part of the cow.
      Yes, I've done curry goat way too many times. LOL

    • DaveD
      DaveD commented
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      DAYUM.

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    They have been "Traegerized" in 38*F weather.

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    • ofelles
      ofelles commented
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      I'm sorry!! 😁

    Honey nut squash pasta. I added toasted pine nuts. The recipe has bacon, shallot and crushed red pepper.

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    Wednesday night impromptu picanha. This thing was pulled from the freezer and solid as a rock at 5:45pm. We were eating by 9. Cous cous and blue cheese pistachio salad. Not bad considering how pulled together everything was.
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    • jfmorris
      jfmorris commented
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      That looks fabulous! And I like how you got it from freezer to plate that quick! Did you thaw and do it on the grill, drop it into a sous vide bath and then sear, or just smoke it from frozen and reverse sear?

    • gboss
      gboss commented
      Editing a comment
      jfmorris started the defrost in a water bath (was vacuum sealed). Left it there while I did other prep work and got the fire going. When it was defrosted enough to have the rub stick, I seasoned it and threw it on the grill. Flipping often, adjusting distance between coals and meat, managing flareups, etc. It was ~85F in the core when I pulled it off the grill and stuck it in a 225F oven to slowly finish to 125F. Finished the rest of prep while it came to temp. Sliced and served.

    • gboss
      gboss commented
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      Rice cooker can make perfect cous cous on the long grain white setting.

    Too wet outside to grill, even under the pavilion (everything is wet!), so my two chuck eye steaks, cut from a chuck roll, got a new cold pan flipping sear treatment in, of all things - my Oxo non-stick skillet, instead of the cast iron! There was a recent discussion and post of a video of this technique elsewhere in the Pit: https://pitmaster.amazingribs.com/fo...ar#post1339529

    They were surprisingly good! And the baby bello mushroom gravy I made took them over the top!

    I will say - shout out to gboss here - that these chuck eyes I cut myself were some of the most tender steak I've ever had. Even just flipped in a pan for 12-14 minutes, they were so tender and good. They started falling apart on me along the fat seams, but the wife and I both really enjoyed these. I finished mine. I get the rest of hers for lunch tomorrow, haha.

    While mushrooms cook, steaks are searing in the skillet, 2 minutes per side (starting in a COLD PAN), with nothing but Tellicherry pepper on the steaks. No dry brine.

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    After about 14 minutes, my steak was 135, wife's was 140ish. Finished them with a sprinkle of kosher salt...

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    Now, to smother it with mushrooms...

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    Only knock with this technique is that it doesn't sear the edges of the steak, but I really didn't care, as it was that good...

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    • jfmorris
      jfmorris commented
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      gboss I will have to think of that next time. I have a defrosted roast from the chuck roll that is tied up in twine in the vacuum bag, but I think I did that to make it into a cylindrical shape more than anything. I'm either smoking that or instant-pot cooking it tomorrow. Likely the IP, as it predicted 80% rain tomorrow...

    • Clawbear57
      Clawbear57 commented
      Editing a comment
      jfmorris thanks ! Will have to try it.

    • WayneT
      WayneT commented
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      That’s how a pro rolls when Mother Nature comes to visit.

    Venison summer sausage. Finished fermenting today, so into castings to dry out. Will hang in smoke vault and smoke tomorrow.
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    • Skip
      Skip commented
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      Nice! That's a lot of Sausage.

    Venison hot gut.
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      Soup du jour.

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      Potato leek, garnished with green onions and chive oil.

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      • Clawbear57
        Clawbear57 commented
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        Sound delicious, I'm coming over.

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