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Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023

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    Well since there is not a “Show us what you’re not cooking” thread, I’ll post here.😁
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Where are you? France!?!

      I expected trout!

    • smokenoob
      smokenoob commented
      Editing a comment
      HawkerXP We threw all the trout back!

    Up in Edgerton Wisconsin at a campground with a group of friends. It was our turn to cook tonight so we did burgers, dogs, and chicken. Bought the SNS travel kettle for this trip and used the cheapo kettle the place provided. Everything turnout great despite the downpour we got mid cook. And not surprisingly it had little effect on the SNS travel kettle and the chicken cooking in it. I didn’t have any though…..because everyone else ate it.
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    • HawkerXP
      HawkerXP commented
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      Nothing says camping like a good downpour!

    • bbqLuv
      bbqLuv commented
      Editing a comment
      Either that is a baby kettle or a big bottle of beer in the middle pix.

      Camping with friends; a joy of life.

    My wife cook tonight so hats off to my sweetie, i'm not feeling well tonight

    And yes, I added the Dukes

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    • bbqLuv
      bbqLuv commented
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      Comfort food to feel better.
      Beats the milk toast I got growing up when I was sick

    • HotSun
      HotSun commented
      Editing a comment
      Looks good. Hope you feel better soon!

    • fzxdoc
      fzxdoc commented
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      Sorry to hear that you're under the weather. Hopefully your wife's dinner made you feel better.

      Kathryn

    St. Louis cut spares, chicken qtr’s, potatoes, and beans.

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    Last edited by Richard Chrz; July 23, 2023, 06:13 PM.

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    • DTro
      DTro commented
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      Those ribs look perfect!

    • Ghawtho
      Ghawtho commented
      Editing a comment
      I like the nice dark color on the ribs. Is the same method applied on ribs as brisket on getting a nice dark crispy crust? Mainly black pepper and salt?

    • Richard Chrz
      Richard Chrz commented
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      Ghawtho I use a bit more than salt and pepper, I generally get this result, when I smoke. For ribs, I have found I like a 5 - 1. 5 hours open, the last hour ish wrapped in butcher paper and the top side down. I find or so I currently think, that it helps finish the bark on anything I smoke.

    With my lovely bride away visiting her Mom until tomorrow, I made myself a great burger patterned after the "steakhouse burger" writeup in Meathead's book. Came across some Prime ground beef at the store, so snatched that up. Seasoned about 1/3lb/150g of burger with onion powder, garlic powder, and coarse black pepper - but no salt, per Meathead. Cooked the patty 2-zone on the Weber gas grill with 225F/110C on the indirect side, until IT reached about 120F/50C, flipping once and salting each side on the grill, then pulled it off while I cranked up the hot side. Griddled the buns on the hot side while all this was going on.

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    Put a nice crust on the burger, with ITs reaching the mid-130sF/high 50sC, then put on a slice of cheese, back to the indirect side, and closed the lid for a couple minutes for it to start getting melty.

    It was fantastic, very juicy and tasty. Topped with a big slice of home-grown tomato from my lovely bride's garden, some lettuce, and a few strips of smoked bacon that I did in the Pit Boss on Thursday. Yum!!

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    Last edited by DaveD; July 23, 2023, 08:27 PM.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Bacheloring it properly.

    • Jim White
      Jim White commented
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      So juicy you had to wear gloves to eat it!

    • DaveD
      DaveD commented
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      Jim White You are exactly right! I could tell that this was going to be a mess, so just left the gloves on after assembling the burger. Damn good thing too! Those gloves were covered in juices by the time I was done.

    Threw a yard bird and a pork shoulder in the pit 4 hours ago. Tried something different. Both injected with creole butter and rubbed with Tony C's. Bird just came out.
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    • texastweeter
      texastweeter commented
      Editing a comment
      WayneT well, it's so hot even the piney woods rooters aren't moving, and dove season is a few months away so sacrifices had to be made. I may have to go all armchair commando and dawn the night vision AR in .300 Blackout to catch the hogs, they only moving at night.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Do you have only one injector, or various sizes, if you got time, I’d take a link or brand and model, with a heap of gratitude.

      I have yet to explore injecting.

    • texastweeter
      texastweeter commented
      Editing a comment
      Richard Chrz I have several. PM me so I don't forget and I'll send you which ones I have and when I use them.

    Smoked a few chuckies on the performer. Served on a bun with some quick pickled Walla Walla sweet red onion and a side of pinto beans. Some of the leftover chuckie will be used for the taco smack down next week.
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    • WayneT
      WayneT commented
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      Panhead John Get outa the shallow water, bro!

    • HotSun
      HotSun commented
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      Nice, I just did a couple yesterday with mesquite. What did you use for smoke?

    • Red Man
      Red Man commented
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      HotSun I used two chunks of hickory and two of cherry. That’s my go to combo lately.

    Chorizo:

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    Choripan:

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    Not too much better than sausage, bread, and chimichurri, really.

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      I hear there is this taco smackdown thing going on…..so who am I not to participate…

      Birria Tacos are love…Birria Tacos are life

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      • hoovarmin
        hoovarmin commented
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        Birria is the way!

      • Mballmond
        Mballmond commented
        Editing a comment
        Nice work, I tried this and my first attempt was a fail- you’ve got me thinking about plotting my revenge- I mean return!

      • barelfly
        barelfly commented
        Editing a comment
        Thank you Mballmond - if I can help in anyway, please let me know. Happy to provide tips or thoughts based on how I cook these. I’ve collected from a few recipes over the years that have provided a great result. Specifically using a separate chile oil for the tortilla dip!

      This is the first of two cooks today. I took two chucks, one roast and one blade, with the intention of making pulled beef. Charcoal and mesquite chips were my weapons of heat and smoke today. I seasoned the chucks with my own all-purpose beef rub and let them rest for about 5 hours in the chiller:

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      Oops, pic is upside down, but here they go: set the Inkbird to 225F, and had a little bit of water in the drip pan for moisture:

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      Ran some errands, after about 2 hours, they were around 170 (blade was running warmer, as it was thinner):
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      Smoke was pretty good, but I don't usually use chips, so I was kind of winging it. It worked well enough. I put the chucks in a pan with some of the drippings in the pan below for braising and continued to cook to 203F. I wanted to see what it would be like to braise with water + drippings. I usually use a stock or base, but it worked okay I think.

      I put this in the upper oven to rest (not heated) with a note for anyone who might mess with this because of the extra liquid:
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      After about 90 minute resting, I took it out and it was tough, dry, and would not shred. It was also badly needing more salt. So I did my 'pressure cooker crutch', threw the whole thing in my Rikon-Kuhn with a good amount of extra sea salt, fired it to high pressure for 15 minutes, then natural release. That did the trick and it shredded fine after that.

      I'm not sure the blade is ideal for shredding, as this one did not have a lot of connective tissue. The other chuck had too much. Anyhow, my pressure cooker saved the day (again). This pic is from after being in the fridge for about an hour.
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      It is delicious, but I'm not happy with my technique. This is the second time I've had to rescue my pulled beef. I'll keep practicing. This was actually not for dinner (my next post), but for later this week and some for freezing. This will make some banging meals, for sure.
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      • HotSun
        HotSun commented
        Editing a comment
        Thanks Red Man for the advice. I'm still newish to pulled beef, so this helps. I wanted to see what the blade would get me, because it works well as a roast when I pressure cook them.

      • DaveD
        DaveD commented
        Editing a comment
        I find chuckies to be very much hit or miss... even when my technique is identical. Sometimes they are absolutely fabulous, other times damn near inedible. Pretty sure my next cook will be some chuck...

      • WayneT
        WayneT commented
        Editing a comment
        Beautiful chucks!

      This was dinner tonight. I couldn't do a lot of pics and we were too hungry for a plating pic (sorry gang), but here goes. Standard sirloin, cut into cubes, put on a skewer, and dry brined for about 9 hours, with just a little ground pepper:
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      Don't skewer me here, but I'm not a kabob guy. I just wanted to make steak on a stick and see what happened. 😂

      This happened:
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      The steak spent about 15 minutes in the freezer before going to the grill, one of my standard procedures if I have the time. I left the coals alive from my pulled beef earlier, then shifted things around for direct grill, so I was already in a good position for grilling. There was some unburnt mesquite that ignited, indicated by the smoke that blessed the beef. I threw some Johnsonville cheddar brats on for my daughter and I, as she loves them.

      Here we are, ready to take off. They were a perfect medium-rare:

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      That flare-up is not grease, but an unburnt firestarter that decided to join the party too late, haha. Anyhow, it was all good.



      Last edited by HotSun; July 23, 2023, 08:35 PM.

      Comment


        Stumbled on a meat market the other day. How I did not know of this place is beyond me. It was not the most pristine establishment, but I felt like since I walked in there, I would commit. Picked up 2 polish, they looked like they were just twisted, so I went with it. Threw them on the grill with a hint of red oak. Too much smoke, as evidenced by the onions. They were ok.

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        • texastweeter
          texastweeter commented
          Editing a comment
          Add some pickled jalapeños and that's my jam.

        • WayneT
          WayneT commented
          Editing a comment
          Love those onions!

        Picanha, seasoned with SPG, cooked over direct coals fat down. It took about 40 minutes, pulled off at IT 130, rested for 10 minutes.. delicious
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          Bacon, Bacon, Bacon, aaand Bacon.

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          Comment


          • HotSun
            HotSun commented
            Editing a comment
            Wow, hand cranked slicing...that is dedication to the cause!

          • Johnny Booth
            Johnny Booth commented
            Editing a comment
            WayneT This should last until Thanksgiving. Some gets delivered to family.
            HotSun I know. It’s an heirloom, used in an old sandwich shop. The only other thing that can produce even slices is too much $$. I used to do 20lbs at a time, but my arms got too tired. 😅

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Yessiree! Looks great. I really like that slicer.

            Kathryn

          Couple of pies. One with ricotta and tomatoes, the other with bacon, pineapple, cowboy candy, anchovies, and pistachios.

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          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            I’m for all pizzas, but put ricotta on it and I’m so happy! Good dough, a San Marzano sauce, topped with good ricotta and I’m 100 % content, you’re killing these pies!

          • hoovarmin
            hoovarmin commented
            Editing a comment
            Richard Chrz I agree 100% about ricotta. I decided that I prefer it to mozzarella. I am having a hard time finding a mozz that doesn't leech out too much liquid as well as just preferring the texture and taste of ricotta.

          • fzxdoc
            fzxdoc commented
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            hoovarmin and Richard Chrz , what brand ricotta do you recommend?

            Nice looking pies!

            Kathryn

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