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

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    Grilled flank steak and a board sauce ... that Wusthof chef’s knife may be better looking :-)

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    • Henrik
      Henrik commented
      Editing a comment
      That combo is one of my faves, well done (pun intended) 😄

    Kujairai style ramyun

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    I added some smoked hot sausage, and I overcooked the egg a bit, but dang if I don't like how Koreans do junk food.

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    • Troutman
      Troutman commented
      Editing a comment
      Not sure what you just said in that first sentence but that looks totally delicious to me.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      I have no idea what that is and no intent to look it up but damn! I’d eat that! (Ppssss... time to hone that knife 😬)

    • mnavarre
      mnavarre commented
      Editing a comment
      It's Shin spicy ramyun with minimal broth topped with American cheese and a runny egg. And, yeah Homey I was going to sharpen knives while I was watching football last Sunday, but I made flour tortillas instead.

    Just a nice healthy dinner for me & the missus. Son tried a little bit of the salmon and liked it but mostly pigged out on green beans, one of his favorites.

    cooked the salmon direct till the end, fire was getting a bit hot so I let it come up to temp indirect. Costco sells these wild caught salmon cuts frozen & pre marinated. We love em.

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      Henrik Riding your coattails on this one with some variations. I have a hard time finding just one pork tenderloin, usually sold in packs of two smaller ones at my store. So I took two and pressed them on top of each other with Gouda in the middle (sadly my wife doesn’t like blue cheese) then wrapped with bacon. I’m hoping the cheese holds but we’ll see. Thanks for the idea, buddy!
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      • Panhead John
        Panhead John commented
        Editing a comment
        Good idea! Looks like it’s gonna be great. jalapeños in the middle would be good also.

      • Henrik
        Henrik commented
        Editing a comment
        Great! Two tenderloins ‘hugging’ each other 😄 Looks like a solid bacon wrap there, I bet it’s gonna be good 👊

      So to follow up on the bake I posted about the last night. The prep.

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ID:	980624 The product is K. A. Blueberry Buckel Coffee Cake. I've done this at least three times. By the far the best.
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      • RonB
        RonB commented
        Editing a comment
        That is a great recipe, and you did it justice.

      Flexing my GrillGrate muscles. London Broil to medium rare.
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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Wow! Nice.

      Tuesday. Smells great in here.

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      • JCGrill
        JCGrill commented
        Editing a comment
        You did the whole bird! Nice.

      • barelfly
        barelfly commented
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        You know what they say.....winner winner....

      • treesmacker
        treesmacker commented
        Editing a comment
        That's fantastic... and beautiful pics! "Hot from the Pit" newsworthy!
        Last edited by treesmacker; January 27, 2021, 02:45 PM.

      Looks so good!

      Comment


        Burger night. Double 1/4 lb with cheese.

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        Last edited by Richard Chrz; January 26, 2021, 06:56 PM.

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        • HouseHomey
          HouseHomey commented
          Editing a comment
          Yes sir barelfly That’s the mistake armature eaters make with big burgers, burritos, gyros and sandwiches n such. Pick it up and control it with one hand leaving one hand free for condiments, sides
          and beverage. Never put that sucker down. Reserve the napkins for the end.
          Last edited by HouseHomey; January 27, 2021, 09:07 AM.

        • Skip
          Skip commented
          Editing a comment
          Just saw this now. Seriously--we had popcorn for supper last night. Lol.
          Last edited by Skip; January 27, 2021, 11:27 AM.

        • Panhead John
          Panhead John commented
          Editing a comment
          Well that sure does look good! Wow!

        Char siu. I used the Woks of Life recipe. Came out great. The rest of it is about to go on the oven, since I'm hanging it and only have 4 hooks here.
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        Served with plain jasmine rice and blanched choy sum (Chinese greens) dressed with Oyster Sauce, Soy Sauce and Sesame Oil.
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        The rest will be bagged up in smaller pieces and frozen for later use as ingredients in other Chinese dishes.

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        • Dewesq55
          Dewesq55 commented
          Editing a comment
          fzxdoc - It was a smallish boneless butt which I cut into strips. Because I was planning to hang them in the oven, I had to cut a couple inches off of a few of the strips, so I put those on a stainless steel skewer that had a loop/ring on the end and hung the ring on a hook with the pointed end resting on my drip pan. The butt had a nice bit of fat without being too fatty.
          Last edited by Dewesq55; January 27, 2021, 03:46 PM.

        • Old Glory
          Old Glory commented
          Editing a comment
          That is amazing.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Thanks for the additional info, Dewesq55 . I read the recipe and found it hard to understand how enough fat would render in about an hour's worth of cook time when starting with a PB. (Husband dislikes fatty meats on his plate.) Looks like a good recipe for the PBC.

        Bone-in pork chops with beer-bacon gravy.
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        • Jim White
          Jim White commented
          Editing a comment
          Beer? Bacon? Gravy?

          I'll be right over.

        • kjbarth
          kjbarth commented
          Editing a comment
          Yum

        Alligator and smoked chicken sauce piquante


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        • Troutman
          Troutman commented
          Editing a comment
          You're getting way to close to Coon-ass-ville with that dish

        • BFlynn
          BFlynn commented
          Editing a comment
          I dont live there, but I vacation from time to time. 🤣

        • RichieB
          RichieB commented
          Editing a comment
          Never had gator, but did have rattle snake, fried. Really good.

        Brunswick stew tonight. Used some leftover pulled pork from a few nights ago, and today I smoked some beef chuck to go in with that. Turned on out great, and ended up with a huge amount of it as well!
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          Originally posted by MTurney View Post
          Henrik Riding your coattails on this one with some variations. I have a hard time finding just one pork tenderloin, usually sold in packs of two smaller ones at my store. So I took two and pressed them on top of each other with Gouda in the middle (sadly my wife doesn’t like blue cheese) then wrapped with bacon. I’m hoping the cheese holds but we’ll see. Thanks for the idea, buddy!
          Henrik This was a win for sure. Delicious. Can’t wait to try it with blue cheese but the Gouda was really good 👍
          Attached Files

          Comment


          • JCGrill
            JCGrill commented
            Editing a comment
            So the gouda was goud-anuff?

          • Henrik
            Henrik commented
            Editing a comment
            That looks great 👌👌👌!

          • treesmacker
            treesmacker commented
            Editing a comment
            Sure-anuff!

          What’s a guy to make on a Tuesday night...... TACO TUESDAY!!!!! Went to the freezer, saw some Tilapia and thought....hmmm Troutman just made Tacos de Pescador, these would be great for that!

          A little pan fry for some color and then pulled them and served with a quick pico de gallo and arroz con frijoles negros! Not bad for a throw it together in about 15 minutes meal!

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          • barelfly
            barelfly commented
            Editing a comment
            Richard Chrz it was nice to look in the fridge and see left over rice from last night, as well as black beans from a few days ago. The onion and cilantro was left from Tacos al Pastor, so it was quite nice to have all this ready to go! Ha...or lucky....

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            I think one of the key things I have learned here, and I have no pretend to have an idea to deliver a good recipe. I do believe though that every ingredient i have in my house, I can combine with two others and make it make sense. But Damn, that last photo, make me a seat!

          • JCGrill
            JCGrill commented
            Editing a comment
            Some of the best things I ever have made were happy accidents of what's in the fridge and what I can put with it. Unfortunately it also sometimes makes things difficult to reproduce. That's a great looking plate of food.

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