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

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    Working today so no game day food, but we forgot to thaw anything out yesterday, so last night I pulled out some left over brisket, a couple tortillas, some pickled red onions and a little bbq sauce, a Shiner Bock and what do you know
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    I was to lazy to shred the meat. Notice the fancy Stella glass to go with my best China.

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      I made some brioche bread today. It was probably the hardest bread recipe I have done, but worth it. More info and a link to the recipe in the Sourdough Bread thread.

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      • klflowers
        klflowers commented
        Editing a comment
        Love me some brioche. I keep saying I am going to make some bread, but work keeps getting in the way.

      • SheilaAnn
        SheilaAnn commented
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        Brioche can be super fickle, looks like you nailed it. Great looking crumb!

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      A short while back Huskee posted a pork roast made for his Parents. It inspired me to make Pork Stew in the Instant Pot. I used a recipe for IP Beef Stew that we like from the web and subbed a Pork Sirloin Roast. Good comfort food on a cold Minnesota day. Thanks Huskee.

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      • JTpellets
        JTpellets commented
        Editing a comment
        Looks like some good comfort food

      More stir fry. At least the burner keeps ya warm outside.

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      • JTpellets
        JTpellets commented
        Editing a comment
        Beer helps keep u warm too. Looks great!

      Chicken Scarpariello Great recipe from a channel that I follow. Show Us What You are Cooking. His recipes are always solid. This one caught my eye because it checked alot of boxes. Chicken Thighs, Sausage and roasted potatoes. Excellent!
      Attached Files
      Last edited by DavidNorcross; January 24, 2021, 05:49 PM.

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      • JTpellets
        JTpellets commented
        Editing a comment
        Can't go wrong with those ingredients

      Korean Style Short Ribs with an almost Korean BBQ Glaze...RoastedAsparagus with a Soy, Sesame Glaze, Grilled Tomatoes over Romaine, Cucumber Salad with Asian Vinaigrette


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      • JTpellets
        JTpellets commented
        Editing a comment
        Wheres my plate?

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      • JTpellets
        JTpellets commented
        Editing a comment
        Golden brown delicious

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Perfect cook.

      No grill involved at all ..... just beef short ribs, red wine, stock, veggies, herbs ..... made braised beef short ribs last night, over a potato/parsnip purée and Brussels sprouts on the side. Took the remnants of that today and make some beef stock :-)

      Look at those pretty Kamikoto knives!
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      Cooking the veggies base - celery, carrots, onions in equal parts
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      Browning the short ribs in bacon fat
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      Fresh herbs and garlic
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      About to get the red wine reduction going
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      Everything put together, short ribs, wine reduction, veggies, herbs, beef stock .... going in the oven for a couple hours
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      Potatoes, Parsnips, cream, butter, salt, pepper
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      Brussels sprouts, bacon, bacon fat, cast iron
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      Dinner is served ...... even the teenage girls liked it!
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      Cooking the stock today
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      Finished stock, just have to bag it and freeze it now.
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      Attached Files

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      • JTpellets
        JTpellets commented
        Editing a comment
        Lots of good food there!

      • treesmacker
        treesmacker commented
        Editing a comment
        Combine those on the fork for the "perfect bite"! 😋

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yum yum yum.

        K.

      $6.99 for wagyu eye of round. Its certainly no wagyu ribeye, but still amazingly tender. I cut grinded the ends for meatballs last night but no pics. The steaks tonight are where its at anyways. Click image for larger version

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      • ecowper
        ecowper commented
        Editing a comment
        Great price, looks great

      19 degrees it's a Chili Night

      Attached Files

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      • treesmacker
        treesmacker commented
        Editing a comment
        That looks SPICY - is it??

      • Old Glory
        Old Glory commented
        Editing a comment
        treesmacker It wasn't too spicy but it did have some heat. Just enough to make the beer taste better. I make two batches at a time one with lots of different chilies and a very mild pot for my wife and son.

      Our campus nurses have gone above and beyond during the pandemic and keeping up with our surveillance testing. So, tonight I took them some comfort food (before another snowstorm hits us tomorrow) with Creamy Chicken and Wild Rice Hotdish (Casserole to you non-Midwesterners) and Salted Caramel Bread Pudding (with bacon in it!) I've prepped the photos for when the recipes will be posted to my blog, so apologies for the labels on them already...
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      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        That comfort food is comforting to look at.

      • klflowers
        klflowers commented
        Editing a comment
        Where is your blog?

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Hail, Lady, ya done had me at "Classic Chicken an Rice Hotdish"

        ?HOTDISH?

        I'm All In, yall, one can Safely say lol...

        Then, ya done hit TURBO, wit Salted Caramel Bacon Bread Pudding.

        Nicely Done, Sister!
        Last edited by Mr. Bones; March 8, 2021, 10:47 PM.

      Made some wings on the Weber kettle tonight. First time I’ve grilled wings. I dry brined them all, then dry rubbed some, spun others in Killer Hobs BBQ sauce, and others in homemade Buffalo sauce. These are the dry rubbed variant, they turned out pretty darn good. Click image for larger version

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      • Panhead John
        Panhead John commented
        Editing a comment
        Looks great jhoskins Now.....stop posting all these badass pics. You’re still new! 😂

      • jhoskins
        jhoskins commented
        Editing a comment
        Panhead John When does my probation period end!? I can’t just microwave steaks all the time like you!!!

      • Panhead John
        Panhead John commented
        Editing a comment
        jhoskins Probation is over! Early release. Carry on. (any more jokes about it would just get old)

      More chili pics. Did my Texas Red Chili today which is very close to Troutman ‘s recipe.
      Attached Files
      Last edited by Panhead John; January 25, 2021, 10:45 AM.

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      • jhapka
        jhapka commented
        Editing a comment
        Panhead John how long did it take you to fan out those saltines? Perfect job

      • Panhead John
        Panhead John commented
        Editing a comment
        😂. jhapka You figure I could have done a better job. The middle one is all f.... up. It wasn’t a complicated job. I tell ya though, the pressure to perform here is immense. 😂

      • jhapka
        jhapka commented
        Editing a comment
        Panhead John the chili looks delicious. No sarcasm detected

      Bierocks. This is an ethnic German dish, but I think it kind of depends on the specific ethnicity. My family did not make these. I should have taken a picture of the inside. These have hamburger, onion, and cabbage inside.
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      • Old_Bikes
        Old_Bikes commented
        Editing a comment
        Those look great!

      • Panhead John
        Panhead John commented
        Editing a comment
        I bet a smash burger would taste great stuffed in the middle of that!

      • Skip
        Skip commented
        Editing a comment
        Those look really good JCGrill and I bet they taste even better.

      Kind of a busy day, but did get to crank out some jerky today.

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      • klflowers
        klflowers commented
        Editing a comment
        What is your go to for jerky? I use jerkyholic’s rig hand recipe as a base that I add and subtract from. That is some good looking jerky.

      • Old_Bikes
        Old_Bikes commented
        Editing a comment
        Thanks, KL.

        I found a recipe online and modified it some. Use Dr. Pepper and jalapenos to marinate sliced 2-3 lb rump or round. For the marinade, I use 1 20oz bottle of Dr Pepper, add 2 sliced jalapenos, 2 tbl Worcestershire, 2 tbl kosher salt, 2 tbl black pepper, 1/2 tbl garlic powder and 1/2 tbl onion powder. Sometimes I add some red pepper as I like it somewhat spicy. Cook the marinade until it is reduced by about half. Marinate the sliced meat for a day or two and smoke at low temp.

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