Because everyone needs another rib roast pic from Christmas!! My sous vide que roast! 7.5 hours at 132 then flash chilled in an ice chest on Christmas Eve. Fired up the XL BGE on Christmas morning with some post oak until IT reached 110.
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Last edited by Richard Chrz; January 1, 2021, 07:38 PM.
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Perfecto...!! I have some dough, made today, on a 48 hour fermentation. Looking forward to Pizza made on Ooni Koda 16 Monday; I hope mine comes out nearly as nice as yours.
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treesmacker looking forward to seeing your Za, how do you like your oven?
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Richard Chrz I like the Koda 16. So far, I've only made pizza once and it was good. I've also used it for searing using the Ooni Dual Sided Grizzler Plate; it works good, but is very heavy to lift in and out. Ooni cast iron products are very good, except for the wood tray they include - they warp; better if they didn't include them. I had the Ooni Fyra, which was OK, but harder to manage. BTW the Ooni Fyra is now for sale on eBay with beginning bid starting at $175 if anyone is interested.
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Erik S.
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Last edited by Towering Inferno; January 2, 2021, 01:02 PM.
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HawkerXP, I guess small is a relative thing. This one is on the smaller side of what I have been doing. Thomassen, it weighs, trimmed of course, most of it seemed to go into the sink, 8 lbs. And the picture is horrible, my apologies. Didn't look that bad on the dinky little phone screen.Last edited by Towering Inferno; January 1, 2021, 08:38 PM.
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A good ending to a long cook. Might have to make burnt ends, if it lasts long enough. ;-)
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Quick leftovers -
Someone picked out all the shrimp and crab out of the gumbo. I don't want to name any names and hurt my wife's feelings......
But I ended up with leftover, meatless gumbo. And leftover smoked rib roast.
So took some inspiration from Chef Paul's 7 steak gumbo.
Smoke Prime Rib Gumbo.
Great as leftovers. Will definitely make on purpose
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Smokers / Grills
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Reverse seared some filets for New Years Eve... was over at a friends house using his old gas grill... ran out of propane halfway through and had to change tanks... still came out perfect. Unfortunately, I didn’t get a picture until halfway through cause it was so good
then I made some chili today, tasted great, garnished with some chives, cheese, and cilantro. Don’t worry, no beans
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Wheeew! Thank God! No beans. 😂 A "9" for no beans.
A "7" for no lobster pics. 😥
Everything looks great though!Last edited by Panhead John; January 1, 2021, 09:26 PM.
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I was inspired by ecowper ‘s post recently of a chicken and flageolet bean soup. I’ve had a bag of Rancho Gordo flageolets for a little while now and hadn’t decided what to do with them. I decided I’d do my take on what he made. I didn’t use quite enough liquid, so it was more of a stew than a soup but it came out really well. I got some bone in chicken thighs and removed the skin. I browned the chicken and removed it from the pot. Sautéed some diced bacon and removed it from the pot. Deglazed the pot with some tequila. Sautéed onions, garlic, shallots, celery, and carrots in the rendered bacon and chicken fat. Added the beans, bacon, chicken, and homemade smoked turkey stock. Put the Dutch oven into the oven at 250 for two and a half hours. Then shredded the chicken. Really tasty stuff 😋.
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Grills:
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Today I made Malcom Reed's Chili (https://howtobbqright.com/2017/11/02...-chili-recipe/). It's a Texas-ish style chili that is quite good, has some interesting complexity beyond just meat and heat.
Originally I was going to spread this out over two days: smoke the chuck roast today and then make the chili tomorrow. However, my two 2.5 lb chuck roasts were done in 2.5 hours at 3 pm. So I decided to just go ahead and make the entire thing today.
This is also the first time I had both of my grills going, the PBC for the chuck roast, and the Weber Kettle for charing the peppers and then letting the chili reduce. (My dutch oven won't fit in the PBC with the bars in.)
Here's the chuck roasts after about a 12 hours dry brine. Smoked with some hickory wood.
Smoked the roasts to 180 so they were sliceable/cubable. I had to stop myself from just eating this silly thing like a steak right here and now!
While the roasts cool, here's the vegetables charing.
Got distracted and forgot what I was holding in my hand and dumped about a third of the onion on the ground. OOPSIE. Oh well, dropping a third is better than dropping all of it!
After mixing everything together, it all goes back on the Kettle.
I was reusing some existing charcoal and added about twenty new coals, but I started to run out of heat after about two hours. I decided to finish the chili on the stove rather than light more coals as it was getting cold and windy outside.
And here it is!
Malcom's chili has some heat, courtesy of the chipotle chilis in adobe, plus ground chipotle, ancho, regular chili powders, plus cumin and paprika. But also due to the 1 lb of pork breakfast sausage in there, there is almost somewhat of an oregano flavor which is really interesting (I used Jimmy Deans breakfast sausage that comes in the tube).
Malcom also adds 1/3 cup of sugar to the chili (everything nearly filled my 5 qt dutch oven so that gives an idea of the sugar to everything else ration), which does balance things out on the heat side. It doesn't taste sweet. Might knock that down to 1/4 of a cup next time.
Mine came out with more of a stew-like consistency than chili, even after four hours of reducing it at a simmer. Still, it was very, very good. Later on this winter I plan to make @Troutman's to compare.
Also, this thing screams for cornbread, which I forgot.
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New Years Day Fried Chicken. I used the first part of the recipe and the procedure (SVF) from a link in my other thread. Recipe was called "fried chicken you can’t F up" or something. Broke down the chicken and dusted with TC and into the tank it went. Cooled it down while greens and yellow eyed peas were finishing.
greens with smoked turkey wings from the pterodactyl heritage bird
Yellow eyed peas (black eyed were sold out)
back to chicken. In the time it took to heat peanut oil to 365*F, chicken sat in hot sauce and buttermilk. Fried for about 3 minutes per the recipe.
and plated
beverage - always have a sparkling with fried chicken
and dessert - chocolate pudding, it’s tradition. Made from scratch with homemade whipped cream.
and the food coma followed! Happy new year y’all! I appreciate you!
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Chicken was super juicy. But the timing was off as there was blood at the wing joint and still a little pink by the bone of the leg and thigh. I was fine with it, but some people might not be. I would do this procedure again, but adjust the sous vide time.
That said, reflecting on other comments, when I over think fried chicken, it doesn’t turn out. If I just do it based on instinct, I hit it out of the park! Go figure!
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I got a cast iron wok for Christmas. Up until today I hadn't done anything with it except fried rice because I was watching videos and reading articles about how to properly use a wok. Finally felt like I had done enough research and also I found a nice looking recipe online for a chicken stir fry so I went ahead and made that tonight.
It turned out great!
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