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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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023
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Club Member
- Sep 2016
- 1341
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Weber 22" (4 of them)
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http://completecarnivore.com is my site
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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.
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- Sep 2018
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- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
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Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
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Latex gloves
Diamond Kosher Salt
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He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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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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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Moderator
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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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
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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!
All in all not a bad first cook of 2023.
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Club Member
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- Chilltown, USA
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Primo Oval XL Ceramic Cooker
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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
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Club Member
- Oct 2015
- 1037
- Summerville
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http://patio-q.com.
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Blessed with a screened in covered patio to cook in!
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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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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
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Dot
lots of probes.
Fireboard
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
Plated
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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
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Club Member
- Nov 2021
- 3648
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
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...and a partidge in a pear treeeeeeeeeee...
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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