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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

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    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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      I had a crust and sauce left. The crust was even better with the extra 48 hours on it. Last of the smoked sausage, pepperoni, onions, green olives, and mushroom.

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      Last edited by Richard Chrz; January 1, 2021, 07:38 PM.

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      • treesmacker
        treesmacker commented
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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.

      • Richard Chrz
        Richard Chrz commented
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        treesmacker looking forward to seeing your Za, how do you like your oven?

      • treesmacker
        treesmacker commented
        Editing a comment
        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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      Long time both families new year day meal.

      Sauerbraten and kartoffeloesse. Into the pickle on Monday. I like it sour.
      Last edited by HawkerXP; January 1, 2021, 07:06 PM.

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      • Dr. Pepper
        Dr. Pepper commented
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        Ausgezeichnet!

      • HawkerXP
        HawkerXP commented
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        Danke schön Dr. Pepper

      • Troutman
        Troutman commented
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        Sorry I can’t eat that because Nahrungsmittelunverträglichkeit !!

      Final product. And yes.. it is possible to eat too much pork belly.


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      Can you see somebody watching me?
      Last edited by HouseHomey; January 1, 2021, 07:18 PM.

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      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Fantastic! Have never done that cook. You strengthen my want!

      • Andrrr
        Andrrr commented
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        Man.... I’m hungry

      • holehogg
        holehogg commented
        Editing a comment
        I do everytime I make them, called lack of restraint.

      Going to smoke a small brisket tomorrow on the MB Propane powered smoker. I will update as I go. I did inject with nothing more than bone broth.
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      Last edited by Towering Inferno; January 2, 2021, 01:02 PM.

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      • BFlynn
        BFlynn commented
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        Can't wait to see pics.


        Good luck

      • Towering Inferno
        Towering Inferno commented
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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.

      • Towering Inferno
        Towering Inferno commented
        Editing a comment
        A good ending to a long cook. Might have to make burnt ends, if it lasts long enough. ;-)

      Braided lemon bread, filled with a mixture of cream cheese and lemon curd. Tastes as good as it looks if I do say so myself.
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      • Richard Chrz
        Richard Chrz commented
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        Beautiful

      • SheilaAnn
        SheilaAnn commented
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        Stunning!

      • treesmacker
        treesmacker commented
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        Professional quality!

      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 Click image for larger version

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      • treesmacker
        treesmacker commented
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        Good idea!

      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
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      • SheilaAnn
        SheilaAnn commented
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        Looks like lobster as well? Nice cook!

      • Panhead John
        Panhead John commented
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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.

      • jhoskins
        jhoskins commented
        Editing a comment
        Yes there was also lobster! I didn’t make the lobster so I felt like I shouldn’t include it

      Quiet New Year’s Eve making pizza. Went in round- came out rectangular. But great taste.
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        New Year’s Day dinner. 8 lb 4 rib roast, cooked on my 22 kettle w/SnS at about 275 and then seared at the end. Dusted with Malcoms AP rub and steak rub.

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        • Panhead John
          Panhead John commented
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          Damn good job! Just a little peeved at ya fer not calling. Don’t lie, I gots caller ID.

        • Andrrr
          Andrrr commented
          Editing a comment
          Pic 3, simple meal but to the point with a chunk of meat filling half the plate. Looks great.

        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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        • ecowper
          ecowper commented
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          That looks great! And those flageolet beans are awesome!

        • treesmacker
          treesmacker commented
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          Mmmmm "fla-zho-LAY" beans; I've never had them... learn something new here in the pit every day.

        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.

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        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!

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        While the roasts cool, here's the vegetables charing.

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        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!

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        After mixing everything together, it all goes back on the Kettle.

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        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.

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        And here it is!

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        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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        • Attjack
          Attjack commented
          Editing a comment
          I love that recipe.

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          There's a pleasant depth to it that I wasn't expecting at all!

        • treesmacker
          treesmacker commented
          Editing a comment
          Great job! I've made that recipe several times and it is goooood! I even won the Chili cookoff at work, October 2019, with my slightly modified version of it.

        Surf and turf and asparagus with grilled baguette that my girlfriend made today.



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        Last edited by Attjack; January 1, 2021, 10:10 PM.

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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
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          Yellow eyed peas (black eyed were sold out)

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          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.

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          and plated

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          beverage - always have a sparkling with fried chicken

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          and dessert - chocolate pudding, it’s tradition. Made from scratch with homemade whipped cream.

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          and the food coma followed! Happy new year y’all! I appreciate you!


          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            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!

          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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          • treesmacker
            treesmacker commented
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            Like
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