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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

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    Not a great pic but made some Italian Beef sandwiches for NYE. Made the giardinara, made some stock. roasted the beef in the stock, sliced it thin on the slicer and then put it all together. Pretty much perfect. Still have quite a bit of left overs so I will have to try again for a better pic in a couple days.

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    • CHNeal
      CHNeal commented
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      Very nice!

    • hoovarmin
      hoovarmin commented
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      That sandwich looks amazing. Those who haven't had this have no idea how good it is. I would make it, but I don't have a slicer, which I think is essential. Did you make the giardinara (spelling) or buy it?

    • JoeSousa
      JoeSousa commented
      Editing a comment
      hoovarmin I made the giardiniera. Pretty simple overall. Next time I would probably use fewer serrano chilies and more carrots. It wasn't blow your face off spicy but maybe just a bit too hot for my liking.

      And yeah, a slicer is definitely nice to have. I have seen a few recipies that recommend just getting some good roast beef from the supermarket deli and I think that would get you very, very close to being a great sandwich.

    NYE Brisket. Sam's Club Prime packer, aggressive trim. ~13 hrs.

    Happy New Years, Pitmasters!
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    • CHNeal
      CHNeal commented
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      Well thats how its done folks!

    • fzxdoc
      fzxdoc commented
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      Perfecto!

    • DesertRaider
      DesertRaider commented
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      That's worthy of an "ooh" and "aahhh".

    Happy New Year! When I was a kid my family believed it was good luck to have corned beef and cabbage on NYD. I never liked that meal of boiled cabbage and plain corned beef.

    This year I combined corn beef with cabbage, but added bacon, blackened carrots, red onions, caraway seeds, and thyme, and then wrapped it all up in an egg roll. Topped with a sour cream, mustard, thyme, soy sauce mix. Very positive reviews from family and friends.

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    • hoovarmin
      hoovarmin commented
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      Splendid!

    • Draznnl
      Draznnl commented
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      Very nice play on a boring “classic”.

    • HawkerXP
      HawkerXP commented
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      Oh my, that looks goood!

    NYE has become a rather informal event at our house over the years. We stand in the kitchen having a cocktail and eating fried oysters and catfish nuggets as I cook them in small batches, pickled herring and little smokies. Then its movie time.

    I know lame right! But I have promised Mrs Neal music wine and dancing next year!
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    • Michael_in_TX
      Michael_in_TX commented
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      That sounds absolutely delightful!

    • JoeSousa
      JoeSousa commented
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      I love fried catfish. That looks amazing!

    • Spinaker
      Spinaker commented
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      Whew! I thought those were turkey gizzards!

    Sourdough waffles anyone?
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    • hoovarmin
      hoovarmin commented
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      Hell yes please.

    • Richard Chrz
      Richard Chrz commented
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      Alright, you hooked me. Need to do this.

    • FireMan
      FireMan commented
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      Is that five or six, not that it matters, just countin. 🕶

    Pit Barrel Beef Ribs! Easy peasy. Happy New Year!
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    • Spinaker
      Spinaker commented
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      I would not think so. What temp do you run your PBC at? I still get great bark even in my BGE, and that has VERY little air flow. I think the key is to let it power through the stall, unwrapped and then let it go until at least 185, time over the fire is key. Once the surface moisture is evaporated and the stall ends, that is when that bark really starts to build. hoovarmin

    • hoovarmin
      hoovarmin commented
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      Spinaker my PBC runs between 270-290 most of the time.

    • Spinaker
      Spinaker commented
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      Yeah, that is about where I run mine too. I guess all I can say is let them ride as long as possible, without wrapping anything. hoovarmin

    Just knocked out a down and dirty French toast breakfast.
    Bought a nice loaf of brioche for this but I’ll be damned if I can figure out what I did with it…wonder bread Texas toast to the rescue. Wife told me she needed some bacon for the greens tonight so I begrudgingly ( you believe me right?)ran a lb before my cook. Didn’t turn out too bad. The bread sucked as it was nowhere dense enough to support all the 1/2 and 1/2 in the recipe. Also did those real cheap but wonderful maple brown and serve sausages cooked in bacon fat! Click image for larger version

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    All in all not a bad first cook of 2023.

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    • Allon
      Allon commented
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      Not bad at all I'd say...

    • FireMan
      FireMan commented
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      I second that emotion.

    Decided our first meal of 2023 will be a simple breakfast on the griddle! Happy New Year everyone! Looking forward to seeing all the great cooks from this group in 2023!
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    • TWBarbecue
      TWBarbecue commented
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      FireMan Thank you sir! Happy New Year to you!

    • hoovarmin
      hoovarmin commented
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      Happy New Year bro!

    • TWBarbecue
      TWBarbecue commented
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      hoovarmin Happy New Year to you!

    Paper plate special
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    • Michael_in_TX
      Michael_in_TX commented
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      Nice!

    • hoovarmin
      hoovarmin commented
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      Dang bro, that's special

    • Allon
      Allon commented
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      Konichi wa

    New Year’s brisket, Mac n cheese, and a kale salad. I know folks here hate kale but this version has a lot of lemon which I think pairs perfectly w bbq because it cuts through the fat. My two cents.

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    • fzxdoc
      fzxdoc commented
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      That brisket has some great-looking bark. I bet it was delicious.

      Kale is a love-hate food for us. Chopped finely with lots of garlic and lemon and EVOO, it isn't bad. Most of the time in other preparations I've had, it tastes like dirt. I'll give your recipe a try in the future. Thanks for the link.

      Kathryn

    • JCBBQ
      JCBBQ commented
      Editing a comment
      fzxdoc I’ve found thin slicing and dressing a good 30 mins before eating (unlike lettuce) -as well as a little massage- makes kale delicious.

    • Allon
      Allon commented
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      @JCBBQ

      It's gonna take a lot more than slicing and massaging to get Kale to a delicious state...

    Frist Meatloaf for 2023

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      A few of many things on my “list” to add more focus this year, are soups and salads, to work as stand alones, also as part of what would fit into other meals. If I had a menu offering of sorts.

      Made with: Romaine, purple onion, pecans, apple, craisins, thinly sliced prosciutto, shaved Romano, drizzled with oil that was seasoned from a garlic confit, and dusted with a salad dust that I am working on to offer in my lineup of seasoning blends.​

      Also a slow simmered Sunday game day chili.

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      • CHNeal
        CHNeal commented
        Editing a comment
        I would eat either of those as my dinner!

      Black eye peas and ribs and a piece of Naan
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      • CHNeal
        CHNeal commented
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        Looks like a great start to a great year Kevin!

      • FireMan
        FireMan commented
        Editing a comment
        Nice plate! Ya just might be a wib short. Just sayin. 🕶

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yeah baby. Great start to the New Year.

        Kathryn

      I eat more chicken than I'd like to eat, sigh! And it's not the chicken I would like to eat, (fried). However, Kenji's pan-roasted chicken breasts with white wine and a fines herbs pan sauce is a close second. And it's probably the only chicken besides fried chicken that I actually enjoy now. Sides were mashed potatoes and Brussels sprouts.

      In the oven
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      Plated
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      • RonB
        RonB commented
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        Thanks Andrrr - I have added this recipe to the list of recipes I must try.

      • SheilaAnn
        SheilaAnn commented
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        Andrrr you can do it with chicken thighs! I have and this recipe rocks. Nice looking dish RonB

      • Andrrr
        Andrrr commented
        Editing a comment
        I meant I didn't know if Ron could use thighs or if he was stuck with chicken breasts in regards to the recipe I shared. Guess I need to start using my words more better. 😉I use thighs for just about everything and this dish is on my "to make" list. SheilaAnn

      Did an experiment today, trying out a "signal chain" I've been pondering lately. Full details at the link, but basically it's a tri tip done SV for 8+ hours, then chilled in an ice bath, then into the pellet smoker to bring the IT up to sub-sear temps, then a sear over blazing coals. BUT! I had a failure of imagination: should have cleft it in twain after the SV and do one as above but the other just regular sear, to isolate the effect of using the smoker. Can't really distinguish between the smoky notes and the seary notes, if I'm being honest. But this was freaking great!! Amazingly tender, great flavor and aroma, perfect seared surface to yield a wonderful bite.

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      • fzxdoc
        fzxdoc commented
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        There's always next time. In the meanwhile, you got a delicious meal out of that TT. Nice job.

        Kathryn

      • klflowers
        klflowers commented
        Editing a comment
        Cleft it in twain? Speak English man!!! But that is a rapturous, relishable, downright delectable piece of beef if I may say so!

      • DaveD
        DaveD commented
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        klflowers I've been reading a fair bit of medieval history lately...!

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