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

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    Chicken and Broccoli. This was mostly the Woks of Life recipe, except I cooked the chicken by passing it through oil.
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      A little Italian tonight.
      Fettuccini Alfredo with Corn and Bacon
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        This morning we were feeling like a little chicken fried rice for dinner. Then I heard two of the kids were coming so I expanded the ingredients a little, and late in the afternoon, two more along with the new baby! So, I ended up making a LOT of chicken fried rice....

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        Last edited by jfmorris; January 28, 2021, 08:19 PM.

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          Tonight was hamburger night on the Big Green Egg!
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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Are those yellow bell peppers? Never had them on a burger before....

          • BradNorthGA
            BradNorthGA commented
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            SheilaAnn yeah those are yellow bell peppers. We always like to put bell peppers on our burgers, and yellow ones are what we had in the refrigerator at the time

          Pork... Pork....Baby

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          • Henrik
            Henrik commented
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            Yeah baby!

          • HawkerXP
            HawkerXP commented
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            Nice!

          Only a week late getting it posted, so I'm getting better...
          Had last weekend off, and the weather was good for January in Wisconsin, so a couple slabs of baby back's and two chuckies took a much needed rest in the Smokey Mountain.
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          Ribs got a layer of Blues Hog Sweet and Savory, the chuckies got the usual dry brine, garlic, pepper, cumin.
          Click image for larger version  Name:	PXL_20210124_043041379.jpg Views:	0 Size:	3.77 MB ID:	981834Click image for larger version  Name:	PXL_20210124_053601795.jpg Views:	0 Size:	4.50 MB ID:	981833Click image for larger version  Name:	PXL_20210124_043206220.jpg Views:	0 Size:	3.30 MB ID:	981832Click image for larger version  Name:	PXL_20210124_054709110.jpg Views:	0 Size:	4.41 MB ID:	981835 I have to say a huge "Thank you!" to Huskee. This was my first time making Huskee Original Shawsh, and let me tell you, it lives up to the hype. It was perfect as a glaze on the ribs, and goes great on smoked chuck sandwiches too. Meatloaf tomorrow, so pic should follow.... Later..... ish.
          Last edited by willxfmr; January 29, 2021, 12:05 AM.

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          • Huskee
            Huskee commented
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            #honored thank you!

          • SheilaAnn
            SheilaAnn commented
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            Fine job!

          • treesmacker
            treesmacker commented
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            Oh, that WSM can really do it well when properly handled... great job... beautiful!

          Carnitas tonight! Served with ecowper Drunken Beans.

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          • ecowper
            ecowper commented
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            So glad you are enjoying those Drunken Beans! Looks fab

          • theroc
            theroc commented
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            Love your taco holder!

          Tri tip on the PBC, air fryer potatoes, board sauce.
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          • HawkerXP
            HawkerXP commented
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            Nice lookin tri tip!!

          • Red Man
            Red Man commented
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            fzxdoc Thanks Kathryn. I did not use the grate. Hanging tri tip is my favorite way to cook it these days.

          • fzxdoc
            fzxdoc commented
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            That's how I like to roll too, Red Man . Great food, easy cleanup.

            Kathryn

          T-Bones and hash browns ..... BBBR on the steaks, cooked over FOGO and red oak

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          • Dr. Pepper
            Dr. Pepper commented
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            Those steaks look great!

          Pizza night in the rain while cooking in the dark.

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          • treesmacker
            treesmacker commented
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            Cooking in the dark... I've been doing some pizzas that way too. Makes it a little bit tricky. I find a headlamp helps.

          Had a brisket burning a hole in my freezer, so what the heck? Texas style rub, added some cumin for a kick. Put this on last night around 10 PM. Weight uncooked was 11 1/2 lbs. Hickory and post oak for smoke. The picture is from this morning around 8 AM. Smoker is running at 230 and the brisket was at 153. Going to keep a moist cooking chamber and spraying every hour or so. I have a good feeling about this one.
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          Last edited by Towering Inferno; January 30, 2021, 10:28 AM.

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          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            This cook never made it to the standard brisket temps one would use like 198 to 202 to pull off. This came off at 188, jiggly done. Standard fare plating but it was delicious. I gave some to the neighbors on both sides of us. I still have the point left. ;-)

          Got three cookers going today, my kamado, my KBQ, and later we will fire up the PK-O for sausage and veggies:

          Cypress Grill (kamado):

          Wagyu Brisket

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          KBQ:

          Pork Belly Burnt Ends (some garlic cloves are smoking too):

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          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Looking forward to the final reveal!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            I think I can smell that from here! Sweet!

          SVQ, well SV then cast iron sear on pellet grill at 450 with a little Ghee. The sear was nice, but definitely have some learning and experimenting to do with this method. The steaks were good, but I didn't love what the cast iron and Ghee did to the Montreal steak seasoning.

          Last night did flat iron steaks hot and fast over charcoal, but didn't take any pictures, so you don't have to believe it. I preferred the taste of the flat irons because the of the seasoning. It's like the cast iron toasted the garlic and pepper vs melting or roasting them. Oh well, I guess a new art to learn after searing steaks primarily via direct grilling for the past 20 years.

          Next round of winter weather is supposed to be starting any minute, so back to indoor cooking for at least a couple days.
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          • glitchy
            glitchy commented
            Editing a comment
            @ShielaAnn I’ve only tried steaks in cast iron a couple times, once stunk up the whole house the other was trying to use a 110v induction burner outdoors and couldn’t really keep the pan hot enough, so I definitely have a lot to learn about the technique! I was definitely thinking next time is S&P only.

          • RonB
            RonB commented
            Editing a comment
            Try Carne Crosta - it's made for high heat searing. It's got coffee in it, and that can take the heat. It's now my go to for steaks 'cause applying MSS before searing was problematic - as you found out...

            https://smile.amazon.com/Oakridge-BB...s%2C152&sr=8-2

            You can probably find a smaller pkg cheaper somewhere else.

          • treesmacker
            treesmacker commented
            Editing a comment
            Yep, when I sear I don't like any seasoning that is too chunky. Inside looks great!

          Leftover carnitas and pintos went into nachos tonight with some fresh guacamole.

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          • HawkerXP
            HawkerXP commented
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            Recycle is the way to go!

          Tri tip, cabbage, sweet potato... Click image for larger version

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          • HawkerXP
            HawkerXP commented
            Editing a comment
            Don't tell Panhead John that!

            He already has a swelled head!

          • Old_Bikes
            Old_Bikes commented
            Editing a comment
            That looks great. I am going to have to try the cabbage like that.

          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            Just wow!

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