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

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    #76
    went to a pot luck with a Christmas brisket, and a porchetta. Some ppl. had never had brisket and were pleasently surprised. I told them to join AmazingRibs....and learn all the secrets.
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    • WayneT
      WayneT commented
      Editing a comment
      Great brand ambassador.

    #77
    And one of my favorite meals to put together after making carne adovada. Huevos Rancheros! Cracking eggs with one hand, not as easy as it looks on TV

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    • hoovarmin
      hoovarmin commented
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      Beautiful

    #78
    Cooked a strip roast on the performer for Christmas dinner. Came out great, I’m a big fan of strip roast now.
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    • CHNeal
      CHNeal commented
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      An overlooked cut / roast that is really deserving of much more interest!

    #79
    Smoked eye round for deli sandwiches, a turkey breast (in-progress) and my bacon ribs.

    Cured a bone-in pork belly using meat head’s recipe. Today I took the individual bones, seasoned them heavily and smoked them again, finished with maple syrup. The syrup cuts the fat and salt well. Definitely an indulgent experiment.
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    • DesertRaider
      DesertRaider commented
      Editing a comment
      If you get tired of indulging, I'd force myself to help out. It would be a sacrifice, but I'm willing to make it.

    • Baltimorelger
      Baltimorelger commented
      Editing a comment
      Thank you! I ended up sharing with my neighbors but I’ll keep you in mind for future projects.

    #80
    Beautiful food everyone. My Christmas cooking had to be postponed, but I'll start catching up tomorrow.

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    • barelfly
      barelfly commented
      Editing a comment
      Get to feeling better my friend!

    • hoovarmin
      hoovarmin commented
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      Thanks buddy! barelfly

    • tbob4
      tbob4 commented
      Editing a comment
      Hope everyone is healthy!

    #81
    Christmas dinner with about 15 people.

    Some Awesome Charcuterie from my younger Sister, A Killer Spinach Salad from My Sis in Law, Three Pans of Lasagna from yours truly. Homemade Pork Ragú, Homemade Ricotta. I also made a Vegetarian Lasagna for the few non meat eaters that came as well. Molto Delizioso.

    I did not grill the Octopus because it was too cold. The Octopus will be a story for another day.

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    • CHNeal
      CHNeal commented
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      Top notch as usual!

    • Michael_in_TX
      Michael_in_TX commented
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      I am in love with that shrimp spread. Also, wow, just how long is that table at your house! What a lovely gathering!

    • troymeister
      troymeister commented
      Editing a comment
      Michael_in_TX The table has 2 leaves that make it pretty long. At the end is a card table. Hard to see but it's there. One of my customer gave it to me because they wanted something different. I gladly obliged. They said it was from the Pottery Barn.

    #82
    Vegetable beef soup with home made drop dumplings. The usual stuff: carrots, onion, celery, leeks, tomato paste, sage, bay leaf, parsley, potato, peas, corn, and some meat from the roast. I boiled the ribs and trimmed that meat, too. And dumplings, which is eggs, oil, flour, water, salt and pepper. I don't usually strain the broth, but this time I had some cheesecloth. I think it makes a difference.

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    • hoovarmin
      hoovarmin commented
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      Oh my that sounds and look delicious!

    • DaveD
      DaveD commented
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      But that chef's hat!!

    #83
    Made a frittata tonight with some of the leftover double smoked ham. Yum. Served up with leftover sweet potatoes that got cooked in lots of rum.
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    • hoovarmin
      hoovarmin commented
      Editing a comment
      Yum!

    • ofelles
      ofelles commented
      Editing a comment
      I'll take the top half of that plate!

    #84
    After 3 plus weeks of restrictions from the eye procedures I finally got an outdoor cook done. Granted, simple and on the Spirit. Still outside in 20 degrees, no wind. I'll be escalating as the week progresses. I have a top round for roast beef and and chuck roast for burnt ends. That's for New Years Day.

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    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Reflections in your new lenses are perfect.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Looking good, buddy!

    • DaveD
      DaveD commented
      Editing a comment
      Alright, back in action, and love the headlamp shot!

    #85
    Last stollen bake of the season. I think I finally nailed this recipe after several mods and tweaks. I actually like it better than the Reinhart recipe in BBA.

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    I made three smaller loaves instead of two larger ones.

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    Until next year…

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    • RonB
      RonB commented
      Editing a comment
      This idea might wind up being stolen.

    #86
    Oh come on!! You really are going to stand there and and and tell me that you have never craved Cinnamon toasted crunch cereal and ice cream? And you decided to put those 2 together? No??

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    • Ernest
      Ernest commented
      Editing a comment
      Yes, there's some chocolate dust!!!!! Oh don't judge me HAHAHAHA!!!

    • texastweeter
      texastweeter commented
      Editing a comment
      Orignal cheerios, raisen bran, or apple jacks FTW!

    #87
    So, I was gifted a Instant Pot for Christmas. After running through the tutorial (which basically has you "instapot" water), I decided to do.....Beef Bourguignon. (Go big or go home, right?)

    This was a lot of fun....and a lot warmer that cooking outside. (Hey, 40 F is cold!)

    I followed Sam the Cooking Guy's (very recent) video on doing this. 1/2 lb of sliced bacon goes in the 'pot' on Sauté. WOW this thing gets hot and stays hot! I might as well have been cooking over an outdoor wok range! I actually had to take the bacon out, finish it in another pan, and scrub the instant pot clean as this wasn't fond...this was burnt! Absolutely astonished at how hot this thing gets.

    So then I browned the beef (Choice chuck roast) and wow....this sauté function is wild. I got some wonderful browning and had to keep adding a bit of oil. Impressive.

    Allright with that done, out the beef came (which I did in batches as I had 2.5 lbs), and in went the vegetables: about a cup each of baby carrots and pearl onions. They were softened in three minutes. In went 1.5 cups of merlot, let simmer for three minutes, then 1.5 cups of beef stock, followed by the previous cooked bacon, beef, and the additions of 8 oz of sliced mushrooms, some thyme, a bay leaf, and more beef broth to cover everything, but still be below the pot's max level.

    Then the lid goes on and we wait for it to get up to pressure. And we wait....and we wait...and we uncomfortably wait......

    After 30 minutes and some frantic googling, I realized my pot did not seal. After releasing what little pressure built up and hitting cancel, and taking the lid off.....I could see what happened. The inner seal on the lid had dislodged on one side. With some dexterous maneuvering of a chopstick (this thing is hot), I got the seal back in place and started over.

    The thing pressurized in five minutes.

    It then cooked for 45 minutes, did a natural release, and I spooned everything over rice.

    OMG, so good. Ridiculously easy cook. Wish it had some smoke flavor, but for a winter's meal this was amazing. 10/10 will make again.

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    Last edited by Michael_in_TX; December 27, 2022, 01:41 AM.

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    • WayneT
      WayneT commented
      Editing a comment
      Beautiful Boeuf Bourguignon. To ignore that primal, pyromaniacal impulse within us sometimes yields superior results.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good!

    • DesertRaider
      DesertRaider commented
      Editing a comment
      Michael_in_TX We've had ours for a few years now and really like it. My wife makes yogurt, I use it as a slow cooker, and sometimes try a few different "one pot" recipes. It's really great, congratulations and nice looking BB.

    #88
    Creamed tomatosoup..
    Garlicbread on the side
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    • hoovarmin
      hoovarmin commented
      Editing a comment
      I love that

    • WayneT
      WayneT commented
      Editing a comment
      One of my most favorite, winter comfort foods. Yours looks delicious.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Thanks Gent's barelfly hoovarmin WayneT

    #89
    Beef ribs for visiting relatives:


    At the start

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    About 6 hours in, time to remove from the smoker and put in the false cambro

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    about three hours in:
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    • Spinaker
      Spinaker commented
      Editing a comment
      Dude! Killer!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks fantastic!!!

    #90
    For lunch today, sourdough flatbread with a mozz base, topped with arugula, prosciutto, tomatoes, and shaved parm.

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    • hoovarmin
      hoovarmin commented
      Editing a comment
      Wow, Richard that is gorgeous. I'm wondering at what point did you add the mozzarella in the cook? After the flatbread was fully cooked, or before?

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      hoovarmin for this bake it was added prior to bake. When working with fresh ingredients like this, it is also easiest to cut your slices, then top

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Richard Chrz that's good intel. Thank you.

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