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

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    Teriyaki chicken SV..B? (Sous Vide Broiler)

    Trying to stay on a “freezer diet” which is a term I heard the other day which is perfectly applicable to my overstuffed freezer situation.

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    • FireMan
      FireMan commented
      Editing a comment
      Really dig the freezer diet thing. Looks like I’ll be on one for a good part of the year.
      Good lookin mix

    Reverse-seared grass-fed new york strip and top sirloin steaks on the Weber gasser last night. Served with sauteed cremini and enoki mushrooms, baked potato, and salad (not shown).

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    • Troutman
      Troutman commented
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      Throw in some corn-on-the-cob and you got my last meal on earth down to a tee !!!

    • Dr. Pepper
      Dr. Pepper commented
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      The whole meal looks perfect. But, especially the meat.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Gawd yes!

    Okay so you've had you steak dinner, your pad Thai, your meatloaf and your tacos, so it's time for a little fruit for dessert. You guys are ingesting way too many calories !!!

    (sorry all I got today)

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    • FireMan
      FireMan commented
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      What are all those colored little objects?

    • Panhead John
      Panhead John commented
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      I believe they’re called fruit. I’ve heard of that before...but never actually seen one.

    • gabulldog
      gabulldog commented
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      That's a beautiful plate indeed!

    We are a few days late here in our household. Moved over the middle of December thru New Years and missed our New Years red beans meal we make. I decided yesterday to get it together and did the hard part, soak the beans. The rest was just fun. For a change, I added carrot to the mix, hoping it will bring a slight sweetness to the blend of flavors. Crisped some bacon and used the fat to char and cook all else. Then added the stock. The mix is simmering away for another few hours.The house smells so good right now. Final verdict is a bowl and half of just plain goodness. Ahhhhhh.
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    Last edited by Towering Inferno; January 15, 2021, 09:16 AM.

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    • Towering Inferno
      Towering Inferno commented
      Editing a comment
      Live in Nawlin's a few years, learned a couple things. ;-) I just need to get the camellia red beans to be more authentic.

    • Panhead John
      Panhead John commented
      Editing a comment
      With the exception of carrots, I could tell from the looks of it, it was pretty authentic. I use the Cajun Trinity in mine. Not knocking the carrots cause I’ve never tried it. But it looks damn good. Not watery like some. Real red beans instead of kidney beans is best.
      Last edited by Panhead John; January 14, 2021, 10:45 PM.

    • Towering Inferno
      Towering Inferno commented
      Editing a comment
      Panhead, The Holy Trinity was what I started with. Never look in the fridge when hungry, no telling what you might be persuaded to use.

    Picadillo Tacos

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    • Troutman
      Troutman commented
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      Any relation to Amarillo tacos?? Love me some flour tortillas too !!!

    • glitchy
      glitchy commented
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      I’m with Homey, tonight was takeout taco pizza, but I’d find room to fit 2-12 of those in somewhere.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I was trainwrecking beat Bobby flay last night and they made Picadillo Tacos!

    Leftovers. Phenomenal.

    Fennel, garlic, sweet onion and green onion and short ribs. Who knew?

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    • Troutman
      Troutman commented
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      Check out that pie !!! I believe you could give Geno's a run for the money !!

    • troymeister
      troymeister commented
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      Frittata? Looks Delicious!!

    • glitchy
      glitchy commented
      Editing a comment
      Wow...as usual.

    Tonights meal was a tribute to several member recipes. All great, but the show stopper was Ernest ‘s mashed potatoes. They were delicious and stunning on the table.
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    • FireMan
      FireMan commented
      Editing a comment
      Yup, stunning. Don’t know much about the taste. Send some & I’ll let ya know!

    Snow is falling outside and I had a bunch of vegetables to use up! Winter vegetable stew, with leftover chicken. Click image for larger version

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    • HouseHomey
      HouseHomey commented
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      That looks great! I can taste it.

    • gabulldog
      gabulldog commented
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      Wife just had a crown replaced so has to eat soft foods for a few weeks. Vegetable soup or stew is just what I was thinking! Looks great!

    • glitchy
      glitchy commented
      Editing a comment
      Gotta love Iowa, right?

    My wife made this dish tonight, she saw it on YouTube and wanted to try it out. Spaghetti squash, with ground beef and onions and stuff all mixed in with it. Basically the spaghetti squash is used as a substitute for pasta. I was skeptical at first when she was describing it, but I lost my skepticism after tasting it!

    We also had some seared tuna steak, I was testing out a searing method (from another thread on the forum here) so we had that to go with it
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      i smoked a chuck roast yesterday. Broke off a small piece cooked to probe tender for sandwiches for my wife and me last night, but the bulk of it went into a pot of chili used for Frito chili pie today. Essential comfort food! (See more details on my Frito chili pie thread)

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        Choice grade rib roasts on sale at Publix week before xmas for $5.49/lb! Never seen them that cheap. Bought three--one for prime rib for xmas, other two I cut into 3" steaks, vacuum sealed and froze. Did a couple the other week, sous vide for 2 hrs @ 133 degrees. Then seared via "the after burner." Got to be my best steak to date. Charcoal chimney def the way to get that super fast and dark sear. Ten seconds over the flame, remove grate, flip steak, replace grate, etc. 30 seconds per side total. Made some roasted garlic and thyme compound butter to finish...
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          Sliced Leg of Lamb Hunan Style.
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          After passing through oil:
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          Plated over jasmine rice:
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          • ofelles
            ofelles commented
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            Hungry all over again!

          • Old Glory
            Old Glory commented
            Editing a comment
            Looks awesome! Are you measuring Wok temp with the Fire Board?

          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Old Glory - I'm using the Fireboard to measure the oil temp for passing through or deep frying.

          Made pulled pork for the neighbors who moved in and just had a baby. Smoked two 5 pounders. One for us one for them. My wife made coleslaw. Rubbed and wrapped last night. On the smoker at 6:00 am. It was 21 degrees. BGE rocked it!

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          • Henrik
            Henrik commented
            Editing a comment
            Killer!!

          • Panhead John
            Panhead John commented
            Editing a comment
            Old Glory Good first step. Your neighbor is now on his way to being infected with MCS! Please warn him there is no vaccine. Just don’t share all your tips. You don’t want him cooking better than you.

          • Old Glory
            Old Glory commented
            Editing a comment
            I think MCS is inevitable!

            I'll have to see what he has for equipment and then help him find the right cooker.

          Cooked some very nice pork loin chops on the Hasty-Bake tonight. Wet brined for about 4 hours, then a nice dose of KC Royale by Henrik and onto the fire. Low and slow for about 50 minutes at 250F and then a quick sear with some Columbia Gold BBQ sauce painted on.

          Came out great. Even the teenage daughter was complimentary of the KC Royale! Nice one Hank!

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          • Stuey1515
            Stuey1515 commented
            Editing a comment
            Very nice, grill grates working their magic

          • ecowper
            ecowper commented
            Editing a comment
            Grill grates are completely magic .... before I got them, I could get to about 700F direct heat and with them I get to nearly 900F direct

          • Henrik
            Henrik commented
            Editing a comment
            Those chops look AMAZING! Well done Eric, and thanks for the rub compliments!! Love it!

          Panko crusted salmon with locinato kale (csa). Not shown: steamed rice.

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          • glitchy
            glitchy commented
            Editing a comment
            If that was in front of me, I’d actually try salmon for the first time.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            IMHO, I overcooked it. I love my salmon at about M-MR.
            disclaimer: I 💕sushi

            But this was delicious. 100% ina garten.

          • Henrik
            Henrik commented
            Editing a comment
            Very nice!!

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