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

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    Wolffy that's a nice brisket, and welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you.

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      Click image for larger version  Name:	1483655566894.jpg Views:	1 Size:	26.8 KB ID:	259895 Personal pork butt for one. Tomorrow nights cook supposed to be around 8 degress and snow yippee. Wife is a vegetarian so I guess I have to eat all of it

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      • Craigar
        Craigar commented
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        The sacrifices we have to make for our spouses. Enjoy!

      • fuzzydaddy
        fuzzydaddy commented
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        You can do it! What rub are you going with?

      Not sure yet still thinking on that part I have a homemade one I may use

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      • fuzzydaddy
        fuzzydaddy commented
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        Looking forward to your finished pics! I'm thinking you'll have some great leftover pull pork. I really enjoy it the next day.

      • customtrim
        customtrim commented
        Editing a comment
        So here is a thought being cooking is being creative at the last half hour or so maybe coat the butter with a homemade honey mustard glaze or something along those lines anyone ever try that I mean it is pork right has to be better than steak sauce on a delmonico steak . Your thoughts

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      Inspired by Willy 's poll. BBQ'd chicken jambalaya. Per my boy it is more Creole style because of the amount of tomato. He's the expert.

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      • Spinaker
        Spinaker commented
        Editing a comment
        Have you ever had problems use the Enamel-coasted CI pot on your Ceramic cooktop?

      • tbob4
        tbob4 commented
        Editing a comment
        Spinaker - never had a problem with it. I know that there is a caution attached to it, but it said "painted" and I assumed they meant the bottom. Have had the new stove top for a year and have used the pot about 15-20 times on the surface in that time.

      Tried meatloaf without a pan last night. Boy, am I glad I did! Yum!
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      • EdF
        EdF commented
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        Looks really good!

      • Gator Lau
        Gator Lau commented
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        Nice! Any special technique to share?

      • Deaf Arty
        Deaf Arty commented
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        Gator Lau, nothing special. Just mix up the meat and put the loaf on a mat directly on the grill. I do mix a bit of my favorite rub into the meat, though. Nothing on the outside but simple maillard reaction.
        BTW, the sandwiches are wonderful the next day...

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      No SV today. My son is still in town. Steaks cut from a Costco Prime rib-eye roast. Cooked on grill grates on my Santa Maria Grill. Rub (with salt) applied 4 days ago. Vacuum packed. Cooked low to the fire for 3 min. Covered with a pan. Raised and cooked another 3 min. Flipped and back down to just above coal level for 3 min. and raised, covered for another 3. Side A much darker than photos display. Delicious. We each ate 1/2 a steak due to sides. For breakfast tomorrow - grilled steak strips, leftover Jambalaya and fried eggs over the top of the whole thing.

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        Salmon cooked SV at 122F, glazed with maple syrup and bourbon and torch-seared. At 122F it's very flaky and didn't quite make it to the plate intact. Served with buttered peas and salad.

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        • EdF
          EdF commented
          Editing a comment
          How long did you SV?

        • mgaretz
          mgaretz commented
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          About 50 minutes. The filets were not frozen.

        • EdF
          EdF commented
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          Thanks!

        Beef Plate Ribs smoked in my Cookshack served with mashed Cauliflower Click image for larger version

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        • DWCowles
          DWCowles commented
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          Of course you did!

        • GBA
          GBA commented
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          I wish I had your choices of smokers, Cookshack is only one I have I can use in crappie weather.😎

        Farm Raised Chicken....Unbelievable.....The Chocolate cake was good too BTW -2 Outside

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        Top sirloin, cooked SV at 129F for an hour, then torch-seared. (I usually make one steak and my wife cuts off an end for herself. This time she decided to take a pie shaped wedge.) Served with artichoke bottoms sauteed in butter. I had higher hopes for them. While they were OK, they still had some bite from the citric acid they were packed with, even though I soaked them in several changes of water.

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          Last night I did a pretty simple cook. Steak on the KEG. I cooked it Hot and Fast because it was cold as all get out last night And I liked standing next to a 700 F grill when its -5 F. The ribeye wasn't too thick so I was able to get a really nice sear but uniform Med-rare through out. Then I fried up some potatoes in my No. 8 Finex skillet with some Avocado oil. I seared the Potatoes for a bit then threw them ito a 450 F Convection oven. The oven really gives the skin a wonderful texture. And the warm buttery taste from that avocado oil makes for some tasty taters.
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          • Spinaker
            Spinaker commented
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            Thanks Paul! PaulstheRibList

          • Powersmoke_80
            Powersmoke_80 commented
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            Spinaker , I do but my top is white and it always leaves marks from the seasoning that need to be polished out.

          • Spinaker
            Spinaker commented
            Editing a comment
            Oh yeah, very true. My uncle has a white ceramic cook top. And they make a mess on his too. @ Powersmoke_80

          Had a very light snow around Atlanta which called for a state of emergency. So smoked turkey breast to the rescue!

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          • DWCowles
            DWCowles commented
            Editing a comment
            Beautiful!

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ID:	261314 Had some ice and snow this weekend, so I decided to cook some comfort food for dinner tonight since the wife is a little under the weather. Slow cook a pork lion roast on the weber and made some scalloped potatoes and some baby lima beans. just a little kosher salt and coarse black pepper on the roast, had to tone it back for the wife.

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          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Pretty! Glad you are taking care of her


          +5 Degrees outside..feeling the warmth....Pommes Anna, Roasted Broccoli, Front Sear T-Bone.

          SnS, Drip n Griddle and Grill Grates.

          The Drip n Griddle is my favorite roasting pan..I use it for many things..Oven, Grill...You name it. Including a great serving pan. My guests comment on it often. Far too high quality of a pan to use for catching drippings. IMHO...I thinkDavid Parrish might like to hear.

          The jury is still out for me on the Grill Grates...While I am happy with the results I find them to be a bit awkward as far as timing goes. I am practicing though.

          ​​​​​
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          Chicken cook, back end of PNW ice storm. My first try doing a spatchcock. Dry brine for 3 hours, then S&G, on to the kettle.

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          I hardly ever do chicken, but I'd say it came out better than any I've roasted whole.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Beautiful bird....great cook!

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