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Show Us What You're Cooking - Vol 19 - Fall 2020 part II

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    Show Us What You're Cooking - Vol 19 - Fall 2020 part II

    This topic is for new Show Us What You're Cooking posts. We'll start a new one in January.

    Remember, Show Us is not for recipes. It is for photography, glamor shots, and perhaps a short description of what you did. If you have a recipe, with a list of ingredients and instructions, please post it in Recipes Only.
    Last edited by Meathead; November 8, 2020, 09:42 AM.

    #2
    Thank you!

    Comment


      #3
      So we call this paella, but it isn't at all authentic. It is really good however.
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      • bbqLuv
        bbqLuv commented
        Editing a comment
        Like the plate. Food looks good.

      • Panhead John
        Panhead John commented
        Editing a comment
        All is well again! 🤗🤗🤗. Looks great!

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Balance has returned to the force. Great looking plate of Paella!

      #4
      Okay, May I suggest to add it to your day planner. LOL

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Y’all hold on. Fixing to post my bologna sandwich pics.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Bologna, is that not French?
        Love French food.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Panhead John If'n a bologna sammich is wrong, I don't wanna be Right lol

      #5
      Tri-tip last night ... over FOGO premium lump, on grill grates, in the Hasty-Bake

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      • ecowper
        ecowper commented
        Editing a comment
        Panhead John, I follow that recipe, but I tend to amp up the horseradish to get to a bite that I like

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ecowper more horseradish tends to = Better, in my Book. at least

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Tri tip looks amazing, as does the taters, I even like the green garnish.
        No PBR paired with it?

      #6
      Bought a KFC bucket on door dash and they don't allow any substitutions; it came with two (too many) orders of mashed potatoes. So, what to do with them - pulled pork shepherd's pie! I thought I'd be inventing something new, but found lot's of recipes on the web already. Here it is...

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      • bbqLuv
        bbqLuv commented
        Editing a comment
        Pulled pork, with KFC mashed potatoes, did I get that right? looks amazing. The mushrooms Oh My.
        YOU DONE GOOD.

      • treesmacker
        treesmacker commented
        Editing a comment
        bbqLuv you got it right - had to do something with excess KFC mashed. Worked out great!

      • tmaan235
        tmaan235 commented
        Editing a comment
        Where do I place my order, awesome looking!!
        Great job

      #7
      Cioppino
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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        That there's makin me miss livin in Sicly...

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Oh my!

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Italian-American fisherman's twist on bouillabaisse. Got to Love it.
        maybe paired with PBR at 40df, garlic toasted sour dough bread.

      #8
      Sometimes one just needs a burger. I was going to make a baked potato but I ended up Makin tater tots. Now I was left with a potato jacket. Well, decided to crispy it up some more and use it as an edible bowl for the tater tots... Must be whatever is in my cup that had me doing things LOL

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      • RustyHaines
        RustyHaines commented
        Editing a comment
        Ore-Ida but almost any tot will do.

      • Ernest
        Ernest commented
        Editing a comment
        Panhead John My kitchen brand. I make my own

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Double smashed cheese burgers, tater tots in tater skins, what is not to love!
        You done, done good!

      #9
      Did a very large cook for me, and the MAK. First I spent an hour and a half running all over town looking for 10ish lb pork butts.

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      Found 'em all and then trimmed them 1 by 1, coating in some of the double batch of Memphis Meat Dust I made for the occasion and some salt, wrapping them in foil and then back in the cooler overnight.

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      Stuffed em in the 2 Star, and then the remnants of the hurricane blew through. I thought for sure that was gonna slow down the cook as butts usually take me 18 to 22 hours at 225. Nope, I loaded it wrong and had the big ones up top and the littles on the bottom. bottoms were done in 16ish hours and the big ones in about 20.

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      As I pulled em off, I pulled the bone, put is a foil pan and in the oven on keep warm while I snuck 3 hours sleep.

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      Then the horrible part... shredding that much pork in a tiny kitchen without assistance and no way to form am assembly line.

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      Everything turned out pretty good. I learned I want a bigger kitchen... and also that I should have let the other smokers at work take on a butt or two... just cause the MAK can cook it all at once doesn't mean I can

      Still super glad I did it. I learned how my grill handles a full load, I learned a bit more about timing and planning... and no one got sick
      Last edited by ItsAllGoneToTheDogs; November 8, 2020, 07:04 AM.

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Are they hiring?

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        HawkerXP I suspect you're already on the much better paying side of my business, or at least one related to it... but hey, if you're 39 or younger and want your body to age 20 years faster I'm sure there's a recruiter at a strip mall near you

      • bbqLuv
        bbqLuv commented
        Editing a comment
        really looks good, now I have a goal to reach, pulled porky butts.

      #10
      I bet everyone at work loved your pulled pork. It looks great. You deserve a day off after all that labor!

      Kathryn

      Comment


        #11
        Yesterday i grilled sea bass/queso/corn salsa/and garlic butter...as always pass it around the neighborhood
        Attached Files

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          Love that Lodge!

        #12
        cooked on green egg..over cherry wood planks

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Might be my end, but not seein no pics, brother...

        • Panhead John
          Panhead John commented
          Editing a comment
          +1

        #13
        From the other night Chicken Marsala
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        • Dewesq55
          Dewesq55 commented
          Editing a comment
          One of my favorite things to make and I haven't done it in a long time. Nice looking cook.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Mr. Bones yup! Bacon fat, crushed red pepper and garlic.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Sweetness, Sister!

          Sounds like my kinda tucker!

        #14
        Last nights pork chop, creamed spinach, roasted butternut squash

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          #15
          Brisket I smoked Friday into Saturday, on my 26 Kettle.

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          Last edited by Richard Chrz; November 8, 2020, 01:31 PM.

          Comment


          • bbqLuv
            bbqLuv commented
            Editing a comment
            Show off,
            If it tastes as god as it looks . . .

          • tmaan235
            tmaan235 commented
            Editing a comment
            You got NO sleep but it looks worth it!
            Never got that on my Weber Kettle yet but I'm working towards it.
            Great job!!

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            tmaan235 thank you, and welcome to the pit! Thankfully I sleep excellent when I cook. No way I would do this, if I could not sleep. I like sleep more then brisket. LOL

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