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

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    Bought some last minute flank steak (1 kg / 2.2 lbs). Dry aged, seriously good quality. Kept it silly simple, just front seared the meat until done (lots of flipping). Added salt, red wine and bearnaise sauce. Amazing flavors!

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Yum... now I want bernaise sauce! Haven’t had it in a long time.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Beef and bernaise--it seldom gets any better than that.

      K.

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Well hello my little chicken dahlins.

    • Andrrr
      Andrrr commented
      Editing a comment
      Excellent work Mr. Homey

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Ooooohhhh!!!!! Aaaaaahhhhh!!!!!

    Wokkin again.

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Yum. Cashew chicken from the looks of it, perfectly prepared. Did you cook the chicken in one batch or split? That is, for 2 lbs boneless skinless thighs, I'm guessing I should do at least two batches? Or more?

      And is the doggie on the way to take care of that snow pea cleanup?

      K.

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Yes he usually cleans up.

      I did multiple smaller batches. I split 2 lbs of chicken into three batches so they would cook properly and not stick together.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks, Polarbear. I thought that might be the case. Whenever my wok arrives, I'll do the same. That cashew chicken looks so delicious.

      K.

    Game day Nachos and Wings today. Go PackGo. Also the days highlight, the 2 chocolate cupcakes with cookie dough frosting from the neighborhood 5-7 year old kids that made them and delivered to our door.



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    Last edited by Richard Chrz; January 16, 2021, 08:46 PM.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      @Andrr thank you, I’m enjoying learning about photography. I still do not have a
      camera, I use my I pad. a few things I likely do, I generally look for photos of food that I like, and I work on achieving it, I typically have some idea of what my cook will look like on a plate, before I have begun cooking. I try to create depth in how I take a photo, layering ingredients that build structure. I think an interesting thought may be, that I am always sitting down, different angles then others

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Bless them Kiddos, sez I lol!

    • tamidw
      tamidw commented
      Editing a comment
      Go Pack!! And it all looks great for game day snacks.

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ID:	975129 Smoked Guac and Fajitas tonight!

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    • RickyBobby
      RickyBobby commented
      Editing a comment
      HouseHomey, I’m not sure how much gets through the skin. I just halve them, remove the pit, and throw them on flesh side down. Gives them just a little char, too.

    • Andrrr
      Andrrr commented
      Editing a comment
      Yep, I need to try this. Thanks for the inspiration

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Respect!

    SLC ribs, in that Henrik KC Royale rub and Meathead Mac N’ Cheese ...... made some rib tips for a snack

    Bonus: the ribs were on sale at Fred Meyer (Kroger’s) for $1.29/lb

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    • ecowper
      ecowper commented
      Editing a comment
      Henrik that is BBQ sauce .... I base it on Meathead’s KC style. I like the sauce on the side and dip the rib if I want a bit of sauce :-)

    • Henrik
      Henrik commented
      Editing a comment
      Doh, too easy! Thanks ecowper, when I looked at the photos on my phone it kinda looked like some kind of plum sauce (or raspberry chipotle), which intrigued me.

    • ecowper
      ecowper commented
      Editing a comment
      Henrik raspberry chipotle ..... yup, gonna have to do that and serve it with pork loin

    Chicago style deep dish made in cast iron. Chorizo, caramelized onions, green olives.
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    Didn't last long.

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    Lemon onion focaccia a la Chris Bianco. Same one from the Chef Show. Ingredients and final product were very happy as he says.
    Attached Files

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Beautiful!

    Some Babybacks on the PBC...

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ohh yeah!

    • JCGrill
      JCGrill commented
      Editing a comment
      Nice work, I bet I could eat the whole rack!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      PBC, PBC, PBC!

    Chicken 1/4's on the Lonestar. Smoked for about 1 1/2 hours and then grilled on the cook chamber charcoal grate add on.
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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks good!

    My brother in law has his own trawler.. and we got a good batch of shrimps..
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    • JCGrill
      JCGrill commented
      Editing a comment
      Not sure if I've ever had shrimp that fresh. Perils of living inland.

    • theroc
      theroc commented
      Editing a comment
      Spectacular. Does your brother-in-law export ;-)

    • Andrrr
      Andrrr commented
      Editing a comment
      Looks fantastic but what kind of concoction do you have there?

    Rotiserie chicken on the Weber & ribs on the ProQ
    Attached Files

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    • ecowper
      ecowper commented
      Editing a comment
      Very nice, looking good .... hope they turned out great!

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ID:	975405 The ribs are on the Recteq. Dinner about 5:00. 😋

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      On my way!

    • Andrrr
      Andrrr commented
      Editing a comment
      How was the rub? Not too often someone posts one that I could actually drive to go pick up.

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Andrrr The rub is very good in my opinion. They have a wide rage of rub flavors to choose from. I have about 8 of them on hand right now. Very reasonable price too.

    Today is *insert regionally based preference for stewed meat with various peppers and fillers in a tomato sauce here* day!
    Attached Files

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    • Donw
      Donw commented
      Editing a comment
      This has to become an acronym in our lexicon! However “RBPFSMWVPAFITS” is kind of long. While we all work on trimming the acronym down I’ll keep on using the shorter “CHILI” 🙂

    • Andrrr
      Andrrr commented
      Editing a comment
      Wow. Care to share what you did in that way too long of an acronym for chili but it made me chuckle how appropriate your description was?

    • USMCCrashCrew89
      USMCCrashCrew89 commented
      Editing a comment
      It’s a pretty simple recipe, the epitome of the moniker RBPFSMWVPAFITS, kind of a mishmash of a few different styles. I used 1 lb ground beef, 1 lb hot breakfast sausage as my meat, a green bell pepper, two roasted jalepenos, a roasted poblano and some green hatch chilies I had in the freezer. For liquid I used a can of beer and 1 cup of beef stock, other than that though it was just adjusting the spices til I got it where it is nice and spicy without causing physical discomfort.

    Panhead John is going to be mad, because I took the Ribeye I made Friday and made an even better one yesterday. Sous vided(spelling?) at 130 for a couple hours then seared in my CI. Set off the smoke alarm not once but twice... but boyyyy did it turn out pretty. Look at that color! I also had more broccoli so I roasted it and drizzled with manchego cheese, honey, and hazelnuts
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    Since SWMBO was at work, I got a little over-eager (as I am prone to be) and went ahead and made spicy chicken tinga tacos and chicken enchiladas from scratch.
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ID:	975422 Both turned out great, SWMBO had high praises for the Tinga but went to bed before the enchiladas finished, oops!

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Keep this up and we’ll have to put you on probation! 😉
      Last edited by Panhead John; January 17, 2021, 01:54 PM.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Great job! Love tinga!

    • Henrik
      Henrik commented
      Editing a comment
      Don't stop being eager is all I have to say!

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