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

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

    Time for an upgrade, welcome to Show Us What You're Cooking Volume 28, Winter 2022-2023!

    Here's a link to the past SUWYC 27 (Fall/Autumn 2022): https://pitmaster.amazingribs.com/fo...ll-autumn-2022


    NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here
  • Answer selected by Huskee at March 20, 2023, 08:42 AM.

    And with that we close out this wonderful edition of SUWYC.

    Please begin posting your great food & cooking shots in our new Spring 2023 topic here: https://pitmaster.amazingribs.com/fo...29-spring-2023

    Comment


      #2
      Bought some bacon for a repeat Twisted Bacon.

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      • mrichie1229
        mrichie1229 commented
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        What is the recipe? This intrigues me.

      • Michael_in_TX
        Michael_in_TX commented
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        Is it just me, or are those some really long strands of bacon?

      • bbqLuv
        bbqLuv commented
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        Just twist the bacon up and cook them. I bbq them on a pellet grill.

      #3
      Jumping in first just to say thanks for always keeping these threads up to speed! Happy Solstice to one and all - winter here in the northern hemi, summer down south of the Equator.

      Edit: Well heck, bbqLuv beat me to it! At least he's posting an actual cook though

      Comment


        #4
        WOW A up-dated thread and a contest to boot! Happy daze are here!

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Indeed. And after today the days get longer!

        • WayneT
          WayneT commented
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          There is a small but vocal group on here that suggests there is an inverse relationship between the number of posts a member makes and the chances of winning any contest herein. Randomness is a downer. 😁

        #5
        All right then!

        I sometimes sit around and think, “I wonder if I can make an omelet from that?” (Yes, I actually do.) So I wondered if I could make an omelet from pickled stuffed hot cherry peppers, packed in oil.

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        And the answer is, damn right you can, and a freakin’ GREAT one at that. The bacon just makes it better; bacon doesn’t make everything better, but it does here. Tip: use the oil from the container for the pan.

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        You can get those peppers at Sam’s Club, I think they’re $10. They’re not really all that hot, maybe like Tabasco or Frank’s, or even a little less.

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          This was so good I’m already thinking about making it again!

        • texastweeter
          texastweeter commented
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          Like the blendtech commercials "will it omelet"

        • Bob's BBQ
          Bob's BBQ commented
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          That actually sounds and looks amazing!

        #6
        Our new Plano HEB had pork shoulder at 77¢ per lb. I had to try one, so last night was pulled pork night, made some beans with rib trimmings.

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        Not bad for less than 7 bucks!

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        Both done on the OG.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Spectacular PP, and I'm really digging those beans!

          Kathryn

        • Soonerpop
          Soonerpop commented
          Editing a comment
          Thank you. It was pretty darn good. Then AND now. And next week. Then frozen for later.

        • cruiseplanner1
          cruiseplanner1 commented
          Editing a comment
          Love the color on that pork!

        #7
        Another batch of cheese straws.

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        The Cabot Limited Edition Extra Sharp Cheddar makes killer cheese recipes where cheese is the quintessential ingredient.

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          That Cabot LE ESC is excellent!

        • WayneT
          WayneT commented
          Editing a comment
          Mosca This is the third 2 lb brick I’ve bought! I like it better than the 3 year aged white cheddar from Cabot. And, it’s a plus that Cabot is a farmer’s cooperative.

        #8
        Just haming along wishing everyone a happy, healthy, and safe holiday. Click image for larger version

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        • Allon
          Allon commented
          Editing a comment
          Right back at ya!

          Very nice looking ham you have there.
          That bone is screaming split pea and ham soup...

        #9
        I needed to use up some stuff in the fridge, so I made a salad out of the lemon-chicken I smoked last night, some greens, a tomato, some leftover garlic-yogurt-dill sauce, bacon, and goat cheese feta. Yummy and not at all healthy.

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          #10
          Southern comfort food - chicken and dumplings from scratch. I have a long way to go to match my grandmother Mary Johnson, but it was fantastic nonetheless.

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          • hoovarmin
            hoovarmin commented
            Editing a comment
            fzxdoc I learned a ton making this. Next time I'm not going to work the dumpling dough nearly as much so they will turn out softer. BTW this was a Paula Deen recipe.

          • WayneT
            WayneT commented
            Editing a comment
            Yummy! That looks a lot like C&D my mom used to make, with the rectangular shaped slicks. My mom also made this weird dish called chicken n’ biscuits, where she would put scratch-made biscuits atop stewed chicken pieces and roast it in the oven until the biscuits were done.

          • barelfly
            barelfly commented
            Editing a comment
            Man! I think chicken and dumplings is one of my favorites! And this looks outstanding!

          #11
          Just made what has become our yearly standing Rib Roast for Christmas. Cooked about 3 hours at 225 on my webber kettle with what I just learned has been the missing ingredient in my grill for the last 3 years: B&B charcoal! That stuff has made smoking without my billows so much easier. My grill actually keeps a constant temp!!! Amazing rib roast! These are pictures of before and after.
          Attached Files

          Comment


          • troymeister
            troymeister commented
            Editing a comment
            I recognize the store!!...Great looking Rib Roast!! I did the same for Thanksgiving. Another is in my freezer.

          #12
          Not really cooking so much as baking. My lovely bride and her granddaughter baking some absolutely delicious, ooey-gooey chocolate chunk pecan cookies. My granddaughter Nora (6 going on 18) made sure to load one up with mondo extra chocolate chunks just for Grandad. Life is good.

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          Note: half of these were gone way too fast for me to get a photo of the full output.
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          • DesertRaider
            DesertRaider commented
            Editing a comment
            Nice.

          • Draznnl
            Draznnl commented
            Editing a comment
            Yum. Nothing better than cookies from a grandchild.

          • WayneT
            WayneT commented
            Editing a comment
            Kid-made cookies are the best! Nice family!

          #13
          Every year around Christmas my grocery store seems to have SRF American wagyu bavette on sale. I picked up a pack of small pieces today and seared them up in a skillet. These steaks are just amazingly good.
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          • Huskee
            Huskee commented
            Editing a comment
            look at that sear!

          • Allon
            Allon commented
            Editing a comment
            Outstanding.

            Really, very well done...

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Perfecto!

            K.

          #14
          Prime flank steak. Dry-brined and rubbed with Meathead's red meet rub. Seared on the SnS kettle.
          ​​​​​​
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          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            Looks fantastic, one of my favorite steaks for sure!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Oh golly. That meat looks amazing. Nice cook. Hope there was some chimichurri sauce lurking around the cutting board.

            K.

          • theroc
            theroc commented
            Editing a comment
            fzxdoc - there was indeed chimichurri!

          #15
          Bacon was already done and in oven, but here’s a quick shot of tater crowns as hash browns and fried eggs for breakfast. We love those little crowns cooked in bacon grease.

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          • WayneT
            WayneT commented
            Editing a comment
            Tasty looking breakfast.

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