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

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    Younger daughter and her boyfriend made some awesome chicken parm tonight. The BF is now fully certified on the Pit Boss. The breaded chicken came out great on it.

    I made some poppers and Hoppin’ John (here’s more 2023 super luck to you, fzxdoc!).

    Other daughter, her bf and the grandbabies came too, along with a friend of our younger daughter (the vet student who comforted Bean while he was in the hospital after his surgery).

    All in all, a very good evening. No plated pics; things were moving fast.
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    Edit: my wife snapped a great table pic.
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    Last edited by Jim White; January 1, 2023, 08:24 PM.

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Nice family pic Jim. That guy at the bottom looks remarkably like an electrician I worked with awhile back

    • Jim White
      Jim White commented
      Editing a comment
      Thanks, klflowers He’s the older daughter’s new boyfriend. He is a HUGE upgrade over the previous model and the babies love him.

    • tbob4
      tbob4 commented
      Editing a comment
      Heck of a good looking crew you have there!

    Made a pot of chili with a chuck roast I smoked for a few hours, some ground beef, Anasazi beans from some Idaho heirloom bean company, beef stock (au jus) leftover from Christmas, roasted sandia hatch chile, fresh jalapeños, dried ancho , pasilla, guajillo, and chipotle chiles. Came out great! Also made Meathead’s skillet cornbread with masa harina instead of cornmeal.
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    • Red Man
      Red Man commented
      Editing a comment
      fzxdoc I’ve always been happy with Meathead’s cornbread recipe. It’s not overly crumbly or dry. I don’t add the corn or peppers because my family doesn’t like chunks in our cornbread.

    • Andrrr
      Andrrr commented
      Editing a comment
      That chili sounds fantastic!

    • Allon
      Allon commented
      Editing a comment
      Ya really gotta like Frito Scoops and chili.

      Good call Kathryn
      fzxdoc

    Cooked a NY Strip on the kettle tonight, I’d been wanting to make mushrooms to go with it, using CHNeal ‘s sautéed mushroom recipe he recently posted. The mushrooms I’ve done were similar, but his had a few different ingredients I’ve not used before. I followed his recipe to the T, except I added about a 1/2 cup of red wine to the pan. Without a doubt these were some of the best sautéed mushrooms I’ve had! I will be doing them this way from here on out, thanks Clay!

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    • GreaseShirt
      GreaseShirt commented
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      You buried the lead on how good that potato looks.

    • tbob4
      tbob4 commented
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      Looks tremendous!

    • STEbbq
      STEbbq commented
      Editing a comment
      You need to post a step by step for your baked potatoes John. They are seriously amazing looking every time. Oh, the rest of the food looks yummy too. 👍

    Saturday night is not the night a preacher to worry about New Years Eve. So the wife and I celebrated New Years Day. Grilled some scallops and shrimp and cooked some smokies wrapped in bacon. My wife took the picture of her plate, that's her bottle of Mike's. I had a margarita.

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    • jhapka
      jhapka commented
      Editing a comment
      It’s OK if you like Mike’s Bogy

    My grocery store had Prime top sirloin steaks on sale, so I picked one up and did Sam The Cooking Guy's Garlic-Butter Steak Bites (https://www.youtube.com/watch?v=tL-wnMVyTQI&t=1s).

    This comes together rather fast, once the potatoes are done boiling. I also got to use my XMas gift of a potato ricer for the first time. It is quite effortless, as long as the potatoes are really tender.

    Here's what they look like after ricing:

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    You then mix in 1/4 cup of butter and 1/2 cup of heavy cream and keep everything warm while you cook the steak.

    Here's my diced up sirloin waiting to be cooked....

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    And here is a batch getting cooked in cast iron....

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    Once all the batches are done, everything goes back in along with some garlic butter, which is 1/4 cup of softened butter mixed with 3-4 garlic cloves, some rosemary, some thyme, and Sam's trademark soy paste.

    Here's the mixed garlic butter.

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    All plated up!!

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    Yum! This is quite indulgent...the potatoes are exceptionally creamy.

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    • hoovarmin
      hoovarmin commented
      Editing a comment
      Looks terrific! I gotta try that one. I know my kids would go nuts for it.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Looks delicious. Those mashed potatoes are off the hook.

      Does the soy paste add sweetness to the meat? I see it related to soy sauce sort of like a reduced basalmic is to basalmic vinegar. Would that be an accurate comparison?

      Kathryn

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      fzxdoc No, no overt sweetness, although the paste does have 2 g of sugar per tbl....just that background note of umami. (Now, if had been oyster sauce, there definitely would have been a sweet note in there.)

      The paste (Kimlan is the brand Sam uses) doesn't really taste like a thickened, reduced sauce. Looking at the ingredients, it seems to just be soy sauce thickened with wheat and rice powders.

    Like I talked about on another post, we had Mississippi Pot Roast for New Year’s Day dinner. With mashed potatoes, green beans and almonds. It was pretty darn good and not your dad’s pot roast, at all.

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    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Good call Eric! That gravy it makes is sooo good! ofelles Just do it! You’ll love it.

    • CHNeal
      CHNeal commented
      Editing a comment
      Count me in on the adding this to the list! Damn that looks good.
      Last edited by CHNeal; January 2, 2023, 11:03 AM. Reason: Spelling of course

    • ecowper
      ecowper commented
      Editing a comment
      fzxdoc we had a Cab Sauvignon from Northwest Cellars

    31 day dry aged prime rib rubbed with Henrik ‘s amazing beef rub. That mushroom powder is next level stuff buddy. The dry aging was done in my Best Buy mini fridge and Umai bags! Totally worth it. Now I need to find some late prime rib sales.

    Documented here:

    https://pitmaster.amazingribs.com/fo...ging-prime-rib

    Smoked on PK300 for 2.5 hours until 120, rested for 80 minutes and seared off after being drizzled with butter for 10 minutes in 500 degree oven. Sides are Greek potatoes, and mushroom sauce. We added a pork brisket from Porter Road, rubbed with Richard Chrz ‘s amazing pork rub (my new favorite).

    First low & slow with the Combustion.

    Thoughts on Combustion’s new wireless thermometer here (it is awesome):

    https://pitmaster.amazingribs.com/fo...93#post1354693




    Attached Files

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      It all looks fantastic. Thank you for the nice review on my pork rub.
      Last edited by Richard Chrz; January 2, 2023, 08:49 AM.

    • CHNeal
      CHNeal commented
      Editing a comment
      Damn well done Pitmaster! You killed that meal!!!

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Wow!
      That just made me hungry again and I just had a big bowl of @Troutman’s Texas Red chili.

    Just a little 2-bone CAB prime rib done on the PBC. Cut the bones out after it came out of the PBC. Nice medium rare.
    Attached Files

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      You nailed it. Congrats!

      Kathryn

    • Allon
      Allon commented
      Editing a comment
      I don't know... I think you two said all I was going to say.

      Nice knife?

    • DennyWoo
      DennyWoo commented
      Editing a comment
      Thanks for the positive comments. This was the first prime rib on the PBC and sort of a test run for an 8lb boneless that I will be doing soon.

      Allon - The knife is a 7" fish fillet knife. It's very sharp, and the tip is nice and flexible.

    Rancho Gordo black-eyed peas, collard greens, brown butter cornbread. I made the cornbread and cboss made the peas and collards.
    Attached Files
    Last edited by gboss; January 2, 2023, 01:12 PM.

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      A couple of Ribeyes dusted with dried porcini rub on the SnS kettle.

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      Last edited by theroc; January 2, 2023, 01:59 PM.

      Comment


      • CHNeal
        CHNeal commented
        Editing a comment
        Where’s the guy that takes the menu pictures?!

      • Allon
        Allon commented
        Editing a comment
        Now THAT'S a ribeye...

      • tbob4
        tbob4 commented
        Editing a comment
        You always turn out some of the best looking steaks!

      First cook with the Breville Pizzaiolo 🍕

      Truly a game changer 👌Incredibly consistent and efficient oven. Highlights of tonight’s cook include:

      New York White Pizza

      Potato, Anchovy, Aleppo, Garlic, Pecan, and Raisin

      Pepperoni pizza with Brick Cheese, Low Moisture Mozzarella, Fresh Mozzarella, and Parm

      Bacon, Brick, & maple syrup

      Roasted Japanese squash garlic ginger purée, Sweet White Miso Butter Onions,
      Julienned Daikon, Carrots, and Beauty Heart Radish, Edamame, and Marinated mushroom​
      Attached Files

      Comment


      • RonB
        RonB commented
        Editing a comment
        Great lookin' pies!

      • barelfly
        barelfly commented
        Editing a comment
        That is impressive! Excellent pies!

      • FireMan
        FireMan commented
        Editing a comment
        Geez! Great lookin pizzas!

      Ringing the New Year in with BRISKET!

      I had a mix of old batches of rub, and mixed together some Cow Crust, some MMD, something else I couldn't identify, along with one commercial rub to coat this brisket before laying it down on the kamado overnight. I cooked it quick, getting it from frozen to done in about 10 hours at 250-275, crutching it to get it done before church on New Year's Day.

      This was probably not my juiciest brisket, at least the flat wasn't - a tiny bit crumbly in spots - but the fact I got it done from frozen on short order, it was choice instead of prime, and everyone liked it and ate almost the entire thing for lunch, I'll call it a win. I have some point left for dinner and/or lunch today, and that's about it.

      All the boys asked me what rub I used, as they REALLY liked it. No way I can recreate it unfortunately!

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      EDIT:

      The New Years's Day meal consisted of the brisket, along with cornbread and jalapeno corn bread, black eyed peas and turnip greens. I only did the meat - Yvonne made everything else.
      Last edited by jfmorris; January 2, 2023, 10:07 AM.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        Michael_in_TX actually one of the grate probes is for my BBQ Guru "PartyQ". I lost the alligator clip that it fit into to clip to the grate, and I had two of the Thermoworks grate clips, so just used one of those. The PartyQ is a fan controller only, with just the single probe.

        The second grate probe is the one for my Thermoworks Smoke.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        I like your free-spirited approach to smoking this brisket, Jim. It shows that many of us overthink brisket too much. Yours is the proof. Just trim it, (mystery) rub it, let it sit a bit and get it on the smoker, and everyone will love it. Of course the fact that you're an expert Pitmaster might have something to do with the outcome. Congrats on a good briskie cook!

        Kathryn

      • jfmorris
        jfmorris commented
        Editing a comment
        fzxdoc Kathryn thanks! . Not sure I am any kind of expert, but this did show I don't need to plan a week ahead to thaw and dry brine a brisket from the deep freeze, but can pull it out the morning before I want to eat it, maybe even later. I had two whole packers - the 11.9 pounder and an 18 pounder, and I am glad I went with the smaller one for this cook.

        I've done butts from frozen solid with no trimming, but am glad I gave this a couple hour thaw to let me get some of the fat off.

      Our traditional New Year Day Rib Roast. This cook need to have a few audibles called but turned out just fine!

      1.Notice I didn’t call it a Prime Rib Roast. That’s because my meat guy screwed me for the second year in a row by forgetting to put my order in….So out of necessity I ended up with this tiny little 6 lb bone-in “ reserve” which I now believe means “fresh select”.

      2. 15 minutes after putting this tiny new born roast on I got called into work for an emergency. Having no Idea how long I would be gone and my daughter too sick to take over I adjusted the kettle from a 2 hour roast cook down to a 16 hour butt / brisket cook lets call it 225ish down to 180ish and headed into work.

      After getting back an 90 mins later I peeked at the sleeping baby to see where I was and opened the vents back to to my range, made a cup of coffee and started in on my tradition of taking down our Christmas lights while our roast cooks. Alls well that ends well right?

      3. After getting the lights down ( don’t tell my Mrs but it really only takes 30 mins and is not the grueling task I make it out to be.)I got called back to work to deal with the same issue I was certain I had resolved ( I was mistaken as in my hurry only closed 2 of 3 bypass valves…) I dodged the vents back down to “ this will take all night” and headed back to work.

      Ok so now this wishes it was a real roast piece of meat has been on the grill 2 hours or so and the vast majority of it at tepid bath temps and I have no idea what the my plan is. As you all know, because I cant seem to quit telling you, I am old school and don’t use probes or controllers or such. I cook by time and feel and repetition. After all these years I pretty much know how long the things I cook take to cook and how hot the kettle should feel to get it done.

      But since I had no idea where I was starting from I broke out the thermopen and the damn thing was @86!!! My “ Dinner at 6 girls” was looking more like bedtime snack. Knowing it would be less then perfect at this point anyway and I really needed to get the roast inside with the frustrated wife, sick daughter, cold garlic mashed potato’s, greens and black eyed peas, I opened the vents on the basic kettle and let her climb to chicken cooking range, made a cocktail and got to setting up another kettle to cook the scampi and sear the roast as I knew the little basic would be real low on fuel in 30 mins or so.

      Long story short I seared the roast at like 117 while running the scampi in cast on the 26 inch kettle. Pulled it all together as the potatoes finished reheating. Gave the roast as long a rest as my hungry girls would allow hoping for a miracle climb to at least rare and we sat down to a wonderful traditional family New Years dinner. My guess is this is the last one with just the 3 of us as by next year Mr Wonderful will be fully vetted and will be at the table or he will have my favorite daughter at a different table. This was an important meal for me. Im a very sentimental old softy when it comes to my family and I sense a change in the force.

      Anyway I am sorry I rambled on but damn I needed to tell some folks that would actually get it …. Click image for larger version  Name:	611F29AD-0B24-4255-8E31-495001E048C0.jpg Views:	5 Size:	5.15 MB ID:	1355033 Click image for larger version  Name:	43617377-4FE0-4E1B-8EEE-BBAB71D2DBAB.jpg Views:	5 Size:	4.77 MB ID:	1355031 Click image for larger version  Name:	BFA197D6-DEAC-4A62-A503-516EC3B25599.jpg Views:	5 Size:	4.06 MB ID:	1355029 Click image for larger version  Name:	0745E8B7-92EC-4B6F-BF55-584B93593F9A.jpg Views:	5 Size:	3.64 MB ID:	1355027 Click image for larger version  Name:	B043A660-3C39-4D50-8780-692A53D2C0D7.jpg Views:	5 Size:	3.45 MB ID:	1355026 Click image for larger version  Name:	B7FD8724-5E54-46BF-A0B8-94EB8809A8E9.jpg Views:	5 Size:	3.12 MB ID:	1355023 Click image for larger version  Name:	64E4A3EE-AA84-4EC1-9C39-5C9DDDFD997A.jpg Views:	5 Size:	1.88 MB ID:	1355022 Click image for larger version  Name:	7F1D9377-3EF0-47F7-B56C-99782D904D39.jpg Views:	5 Size:	3.12 MB ID:	1355024 Click image for larger version  Name:	51091385-81E2-40F1-9CD0-8896B1FF4212.jpg Views:	5 Size:	3.13 MB ID:	1355025 Click image for larger version  Name:	40764810-F498-483C-A9BD-E97BE0A5A2D9.jpg Views:	5 Size:	3.67 MB ID:	1355028 Click image for larger version  Name:	6CD2123F-2820-4E7F-A33B-AC22D1F6FE55.jpg Views:	5 Size:	4.67 MB ID:	1355032 Click image for larger version  Name:	B4BDB57F-396F-4A79-98CA-782B46E8D808.jpg Views:	5 Size:	4.48 MB ID:	1355030
      Last edited by CHNeal; January 2, 2023, 09:55 AM.

      Comment


      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        There is a movie script in here.

      • Andrrr
        Andrrr commented
        Editing a comment
        Nice save!

      • Allon
        Allon commented
        Editing a comment
        I second the third...

      Okay, following my mentor (Happy New Year CHNeal!) with a non-smoked/grilled NYD tradition is not as scary as it could be

      My lovely bride, Pam, has a set of oblong/rectangular clay cooker pots that we use every year for this dish - Roast Pork and Sauerkraut. (At the end, we throw in some hot dogs and kielbasa or bratwurst - whatever we have in the freezer)

      How it Started:

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      How it's Going:
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      (Yes, it was a 'cheat' on the mashed taters - Kevin's brand, only three ingredients!)

      How it's Looking:
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      (Local, farm-raised hot dogs and store-bought all beef Kielbasa; the kraut is Bubbie's which we LOVE! ❤️)

      One day this coming week we've got a couple 5# butt roasts for our daughter's 15th B'day - will try to post pix as/when it happens

      Comment


      • CHNeal
        CHNeal commented
        Editing a comment
        That looks awesome and I love the tradition! Happy New Years my friend!

      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Oh man! That straight from my childhood. Haven’t had pork loin made like that in many years. I guess I forgot about it. Now it’s on the to cook list!! Thanks for the inspiration.

      • nunyaz
        nunyaz commented
        Editing a comment
        CHNeal - it was mighty tasty, thanks for the kudos!

        and Jfrosty27 - compliment of the highest order, many thanks and Happy New Year to you!

      Another adventure in baking, Sourdough Cinnamon Rolls. Great for eating during our traditional watching of The Rose Parade. Many years ago my wife's great uncle was a florist in Pasadena who had a primary role in the parade.

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      • CHNeal
        CHNeal commented
        Editing a comment
        Those look amazing! ecowper is right in the pat of butter!
        There is a little diner in West Des Moines that makes rolls like that then they use them to make French toast! If I remember they only did it on the weekends and the line to get in would be around the block!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yes please.

        Kathryn

      • tbob4
        tbob4 commented
        Editing a comment
        That is amazingly good looking

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