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

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    Burgers with home made French fries. I used Kenji's McD clone ff recipe with a few tweaks, and they turned out great. They are a lot of work, but I made a bunch and froze them in meal sized pkgs.

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    • RonB
      RonB commented
      Editing a comment
      SheilaAnn - I cut them 3/8" square because the smaller ones cool to quickly. And I used half the amount of vinegar because I don't want that flavor in my fries. I also tried somethin new this time. I took the fries out of the freezer early so they would thaw. I was hoping for less of a temp drop when they were added to the hot oil and it worked. But the thawed fries were very tender and had to be scooped with a spatula, but I think that added to the
      crispness. They stayed crisp even when cold.

    • troymeister
      troymeister commented
      Editing a comment
      Very Nice!! Great Pic Too!

    • Old Glory
      Old Glory commented
      Editing a comment
      Ding fries are done!

    Must be fajita night 😍
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      I give you Malcom Reed's Grilled Chicken Tacos. (https://howtobbqright.com/2020/10/01...chicken-tacos/)

      So, so, so good. If you like lime-marinated chicken, this is your dish. (It has a sour-cream lime sauce as well.)

      And the tortillas are the fresh ones made in HEB. If you're in Texas, you know what I am talking about.

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      • Troutman
        Troutman commented
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        Tacos !!!!

      Beef Yaki Udon with bok choy, shitaki, onion and scallions.

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      ​​​​​​

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      • Troutman
        Troutman commented
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        There's those groovy bowls again

      • Attjack
        Attjack commented
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        Troutman I busted out the ceramic set just for you.

      • Old Glory
        Old Glory commented
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        Attjack thanks! Right into Paprika

      “Blackened” salmon with beans, 2 flavors.

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      • HouseHomey
        HouseHomey commented
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        That lemon though. It’s making my mouth water.

      • Troutman
        Troutman commented
        Editing a comment
        Good way to go with salmon.

      • Dr. Pepper
        Dr. Pepper commented
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        Simple, pure, delicious real food. Nicely done.

      For several years now, I have been on a quest to make pastrami. Although it might be considered easy, I have had some difficulties once I live overseas in Germany in a city where charcoal grills are forbidden to use on balconies. So, I had to use a gas grill. As you could imagine, smoking is also not allowed but who cares at 1 am in a very cold month like January….
      Once traditional brisket is difficult to find here, I decided to use a round steak. It requires little if any trimming and is evenly marbled. So here are the results: Click image for larger version

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      • chaser0483
        chaser0483 commented
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        Stuey1515 why don’t you come over to get some? I’ve made 2 pieces with 2.5 kg each. So there should be enough for both of us.

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        chaser0483 I could could make a fair dent in a 2.5kg slab of that good lookin' pastrami haha. Pastrami and bacon are the two cooks that I am pretty solid on and continue to fine tune. Everything else is very up and down with quality

      • chaser0483
        chaser0483 commented
        Editing a comment
        Stuey1515 I believe that since it’s the first time I have made pastrami, it has become quite well. Next time I'll try a different rub. This one has too many spices: pepper, paprika, coriander, onion, garlic, thyme, oregano and ginger. Just too much.

      Here’s a bread I make on a regular. It’s dubbed “Slow bread” in a Dutch oven. It’s a no-knead bread, you leave it to rise overnight, then bake on high heat. You add 1 tbsp (!) of salt, but that’s what makes it taste oh so good!

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      • dtresca
        dtresca commented
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        That looks amazing! I've really been thinking about getting into bread making. Any chance you can share specifics?

      • RonB
        RonB commented
        Editing a comment
        Looks good, but was that 1 tbs of salt for 1 loaf? That's a lot of salt if so. Salt and yeast don't play well together, so that may be the reason for a limited amount of rise. Does this recipe come out airy or dense?

      • Henrik
        Henrik commented
        Editing a comment
        It rises just fine, and the loaf is somewhere between airy and dense. Here’s my recipe: https://hankstruebbq.com/slow-bread-in-cast-iron-pan/

      Trying a new to me recipe. This will be a part of dinner tomorrow. What will it be? Stay tuned for the exciting details after it's complete.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Hatch Cotija Queso fer th Stooper Bowel (sic)

      • smokenoob
        smokenoob commented
        Editing a comment
        Hogtown Chile Riano

      • Jim White
        Jim White commented
        Editing a comment
        Bonus points to smokenoob for the Hogtown reference.

      6 inches of snow so far and dipping below zero for a few days, has me definitely in winter comfort food mode. Simple yet tasty meatloaf, I added chicken stock gelatin to it.



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      Last edited by Richard Chrz; February 4, 2021, 09:31 PM.

      Comment


      • Jim White
        Jim White commented
        Editing a comment
        Yes, Richard, you're right. I cook on the Lodge cast iron pan. This time I put the dough in by itself on parchment and then after three minutes was able to pull it out with a peel and then discard the parchment that was left behind. Topped the pie while it sat on the peel and then back in.

      • smokenoob
        smokenoob commented
        Editing a comment
        Hogtown chili relleno ?
        oops wrong cook
        Last edited by smokenoob; February 5, 2021, 05:34 PM.

      • jgreen
        jgreen commented
        Editing a comment
        Love meatloaf and yours looks great. Unfortunately my wife makes a better meatloaf than me, but i can almost never get her to cook it.

      Dinner tonight.

      Top round 20oz. I had maybe 5oz. From Whole Foods. Found buried in freezer. Bought in August. Q'VED at 135 2 hours. Ice bath then in fridge dry brined, maybe 3 hours. Painted with grapeseed oil and ground pepper. On C.I. for sear. I use bacon press to put pressure on. Works great. Grilled potato, sort of. And K.A. Classic Baguettes.

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        I was in the mood tonight for some BBQ chicken wings. I do them with just a rub a lot, so I was ready for some sauce tonight. I used some Stubbs BBQ Sauce...Sweet Heat. It was darn good and the name fits it well. I dusted the wings with some Tony C’s first. They turned out as some of my best ever. I also threw on some good old boudin links. Sided it with a baked tater. I included 2 pics of the tater. A before sour cream and after. Just in case people didn’t know what a baked potato looks like before sour cream is added. 😂
        Attached Files
        Last edited by Panhead John; February 5, 2021, 07:29 AM.

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        • Troutman
          Troutman commented
          Editing a comment
          I like the boudin and the taters !!!

        • smokenoob
          smokenoob commented
          Editing a comment
          Nice appetizers, what was the main course?

        • Panhead John
          Panhead John commented
          Editing a comment
          Platypus.

        Gochujang wings

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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          I see tots, too! My next wing cook will be with gochuchang. Those look bomb-diggity!

        • Old Glory
          Old Glory commented
          Editing a comment
          Did you french the Drumetts?

        • Stuey1515
          Stuey1515 commented
          Editing a comment
          Ooh Ernest, maaaaate they look crazy good!!!

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ID:	985102 Made a spatchcock roast chicken last night, then we decided to shred it and mix it all together. Great easy weeknight meal.

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        • Troutman
          Troutman commented
          Editing a comment
          Looks mighty tasty

        I wanted to take a moment and remove my hat to you guys who are carving paths through waist high snow to brave a barbecue meal. That said, I continue to offer up great ideas that can happen indoors that may leave your pits feeling a bit lonely. Good food doesn't always have to come from the grill.

        I think everyone loves a good soup or stew. Why not combine the two and cook you up some great gumbo. Did this one last weekend with 2 lbs. of shrimp, bay scallops and crabmeat. This stuff warms the belly as well as the soul.

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        • Jim White
          Jim White commented
          Editing a comment
          Just bookmarked the recipe. It's a great read.

          I usually get my gumbo from my Cajun friend. It's much easier that way.

        • barelfly
          barelfly commented
          Editing a comment
          Excellent cook! The flavors are just bursting in that photo!

        • 58limited
          58limited commented
          Editing a comment
          That roux looks awesome! You nailed it.

        Pork side ribs with Hogwaller dry brine and my dry rub
        Using Royal Oak and pecan chunks
        Winds up outta the west today so I’m using a custom made wind screen
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        • Stuey1515
          Stuey1515 commented
          Editing a comment
          Gotta use what you have at hand don't you?
          I don't see a pic of the cooked delicacies, to busy easing them I suspect

          oops, jumped the gun, should have kept scrolling haha
          Last edited by Stuey1515; February 6, 2021, 02:05 AM.

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