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Show us what you're cooking - 3/6/2016 through 11/7/2020

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    Some "Goat" brats on the grill.

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ID:	211540 W pattern for contest to Break the Curse on the Cubs. I'm just in it for the $300 gift cert at Paulina. As a Cardinals fan, the curse can live forever.

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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      What a hater. I'm indifferent to the baseball outcomes. I don't mind being happy for the Astros. Other than that, no big deal who wins what.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      There are rules to the universe. The Cubs winning the World Series might be the seventh seal.

    Big Bob Gibson-style Chicken with White Sauce from Chris Lilly's book. I made it in the had grill do I changed up the process slightly. I used the Amazen Tube pellet smoker for smoke flavor. The skin was very crisp and the sauce was much better on the chicken than it tasted in the bowl.

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    • David Parrish
      David Parrish commented
      Editing a comment
      Pics work for me if I click on them.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Beautiful! I'll take a piece of that anytime.

    • DWCowles
      DWCowles commented
      Editing a comment
      I don't know what is wrong I still can't see a pic or link

    I enjoy smoking pork loins, I recently wanted to give it a different look. I made 2 vertical cuts of the loin from about 1" of the top all the way through the loin I then brined it overnight. The next day I washed the loin of the brine, added my rub, I then (because I forgot) ask for assistance from a gal to braid it, Once braided I used a wooden butcher stick through the bottom to hold the braid. Now to the smoker! The results; Almost looks like a braided Easter bread? What do you Think? It was delicious Click image for larger version

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    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I'd "challah" for that.

    • David Parrish
      David Parrish commented
      Editing a comment
      I love that look!

    • mgaretz
      mgaretz commented
      Editing a comment
      Funny Potkettleblack. Is this the only way to kosher pork?

    That looks great to me.

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      Last weekend's cookout with the neighbors - chicken and ribs 😀👍😀

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ID:	211857 And leftover smoked chicken salad Sammie 😀 Click image for larger version

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        Last edited by PSULion; August 21, 2016, 04:35 PM.

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          1 of my summer projects. Cooked at 225 for 2 hours, followed by 240 for 5 hours, and a 90 minute cambro Click image for larger version

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          • David Parrish
            David Parrish commented
            Editing a comment
            That smoke ring... Ain't bad

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Reconstructing a rib roast and quality short ribs are on my bucket list. Great cook!

          Killer Tri tip.rubbed Santa Maria style Smoked at 250 until 115 internal. Then off to the hell fire sear to get it to medium rare. Juicy tender spicy and best of all. Leftovers!
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          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I think I could be addicted to Tri-tip.

          • mgaretz
            mgaretz commented
            Editing a comment
            I accept no responsibility.

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ID:	212030 Three corns on the cob, two filets with bacon MooGlued to them, one naked, and a 28 day dry aged rib eye. Reverse sear on all. Filets were perfect. Over did the ribeye but it was still good, except at the non-cap end.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Which MooGlue you use? I want to get some of the basic RM formula.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            RM.

          Big Bob Gibson style chicken a second night in a row, for company this time. Came out great again. I amped it up a tad with garlic and onion powder sprinkled on with the salt at the beginning. The white sauce (not pictured) was even better after 24 hours in the fridge.

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          ​​​​​

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            Coconut flour bun.

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            • Breadhead
              Breadhead commented
              Editing a comment
              Coconut flour? Tell me about that stuff.👍 Interesting. How was that bun, pretty tasty?

            • Ernest
              Ernest commented
              Editing a comment
              Breadhead Very tasty and held up great.
              Coconut flour is almost zero carbs, very high fiber so it sucks up liquid like crazy. I'll post the recipe soon.

            Pork tenderloin sous vide @136F for 2 hrs then torch seared. One rubbed in S&G the other in cow crust.

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            • David Parrish
              David Parrish commented
              Editing a comment
              Looks pretty darn good!

            • Oso21
              Oso21 commented
              Editing a comment
              Great looking tenderloin!

            • Henrik
              Henrik commented
              Editing a comment
              Looks great!

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ID:	213194 Tonight's cook, 4 slabs of Last Meal Ribs and boudain stuffed Hatch chilies.

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            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Beautiful! I wish I had some of that for breakfast.

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            So, these bad boys. They spent three days in a vacuum bag with 3% fish sauce for a faux aging process. Then they spent three days with the Nomiku WiFi at 131*. Then, because my grill was busy with another project, they went on the side burner.

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            Then they came into the house.

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            Then they got ate. Very mild funk to them, a bit like dry age, but not really. Wife complained of fat content but ate pretty eagerly leaving me the fatty parts. Not sure I will faux-age again, but largely because of wife's preference.

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            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Damn. Everytime I use the blue cutting board, wonky color happens.

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I'm not hip to the fatty parts either. I be Jack Sprat.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              More for me.

              I can't imagine that there's a ton of difference between the usual 133x72 and the 131x72 in terms of fat rendering. So, initial product must be the issue for wife.

            Last night was Ribeye steaks with the neighbors. Seasoned with some BBBR (and worchestershire sauce) & a little mesquite and apple smoke...
            Attached Files

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Killer cross hatch marks! Nicely done.

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