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

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    Today for my friends starting another monday with chemo...i made some Italian sausage calzone for them
    . i did discover that i have a very difficult and messy time making the dough..good grief what a mess i had...thank goodness i found some help to do that..
    . the tomatoe sauce was Cento peeled tomatoes/cento tomato sauce /onions and Italian season..simmered about 5 hours
    . in the calzone was itallian sausage /shiitake mushrooms/onions /spinach/ mozzarella/ parmesan /and ricotta cheese..
    . cooked on masterbuilt 560 at 500.this pit continues to amaze me on how fast it gets to temp and holds it..




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      Finally found a prime on sale at Sams, it was the only one their so not extremely marbled but still was a solid cut... Super Bowl brisket went on yesterday at 5:30pm-ish. I rubbed it with salt, pepper, and garlic. I had the fat in to render, and debated injecting the flat half way through the cook, but decided not to. It probed really well every where except the last 3 inches of flat at 195-197, so wrapped it and lest rest a few hours. The part of the flat that was still stiff is now on the bottom of the foil and should reheat perfectly, it was a tad under done when slicing, but the rest of the brisket was perfect.

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      and the left overs for the work folk next week.

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      • Stuey1515
        Stuey1515 commented
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        That brisket looks like it would melt in the mouth mate!!

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
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        Stuey1515 other than the rub I used being a dud, it's the best brisket I've made to date.

      JakeT Hodgepodge soup from this thread https://pitmaster.amazingribs.com/fo...odgepodge-soup

      HIGHLY Recommend this recipe.

      ]
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      • JakeT
        JakeT commented
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        That’s awesome! Looks delicious. I’m glad you enjoyed!

      • Old_Bikes
        Old_Bikes commented
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        Looks great! I am suddenly inspired to get the dutch oven on the egg to make some soup. Going to have to try it!

      Smoked up a couple of loaves of meatloaf last night using the SnS Kamado. Came out pretty tasty. This cook was my 2nd time using the Smoke x4 with Billows to maintain temp and I’m sold on the combination.
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      • Panhead John
        Panhead John commented
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        Looks awesome! And.....you have excellent taste in adult beverages.

      • Stuey1515
        Stuey1515 commented
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        Is there any of Mr Daniels fine tonic in the meatloaf recipe?

      • Tom Morton
        Tom Morton commented
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        Didn’t mix any JD in with the cook, but it was added indirectly while eating it! 🥃

      Pulled pork nachos, wings, and Chiefs-themed snacks! We're ready. Go Chiefs! #RunItBack
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        Brisket, mashed potatoes, coleslaw, and some pickles. Tartine loaf too
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        Last edited by jhapka; February 7, 2021, 06:43 PM.

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        • Old_Bikes
          Old_Bikes commented
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          That all looks so good. The brisket and the bread look fantastic.

        • jhapka
          jhapka commented
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          Old_Bikes thanks! Pretty pleased with myself today

        Having some fun with my riff on Super Bowl wings this year 🏈

        Iranian Fesenjan inspired Sticky Pomegranate and Black Pepper Wings

        And

        Vietnamese Sticky Fish Sauce Wings With finished with Peanuts, Cilantro and Mint
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        • Stuey1515
          Stuey1515 commented
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          Looks good, particularly the Vietnamese mix, were you happy with it?

        • rgriffeath
          rgriffeath commented
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          Stuey1515 Absolutely. Both had that tension between sweet, salt, acid, and heat. Perfect for cutting through all that crisp wing skin.

        Another brisket on my new Lonestar smoker.
        It was a very fatty brisket. It was the only one Sam's club had. 18#, smoked for 10 hours. First one I ever did wrapped in foil. I don't think I'll use foil again.

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        • smokin fool
          smokin fool commented
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          Joetee I had a brisket like that a few months ago, I coulda wrapped it in sponges, wouldn't have helped. Sometimes its just a greasy old bull on the spit.

        • Panhead John
          Panhead John commented
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          Joetee Just curious, what was the grade of brisket you bought?

        • Joetee
          Joetee commented
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          @Panhead John
          It was prime from Sam's club. I only bought it because it was the only one they had.

        Sausage Balls, Texas Twinkies (Pulled Pork subbed for Brisket) and Costco Queso with Chorizo Click image for larger version

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          We're back with some Big Game treats!

          First up is some jalapeño poppers - cream cheese, cheddar, scallion, salt, and a little Memphis Dust, wrapped in corn cob bacon (which is really smoky on its own), smoked for about 2 hours at 290 with apple wood. (A little candied bacon there at the top since I had extra)

          Main course was wings - salted and baking powdered this morning, smoked at around 260 for 2 hours with apple wood, then sauced and finished on the gas grill. Some honey bbq, some Frank's and butter.

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          • Stuey1515
            Stuey1515 commented
            Editing a comment
            I nearly licked the screen haha, what is this corn cob bacon you speak of. I'm a home made bacon tragic and would love to know more if possible?

          • USFBullsFan2819
            USFBullsFan2819 commented
            Editing a comment
            Stuey1515 I don't know a whole lot about it other than it's good. Bought it from a local grocery store that sells a lot of Amish brands (Troyer and the like) after trying a sample of it many moons ago. From what I can see, a lot of Amish markets sell it and it looks like they smoke the bacon using dried out corn cobs!

          Pregame. It's not water.

          Then the players.

          And the plate.
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          • Stuey1515
            Stuey1515 commented
            Editing a comment
            That looks hard to beat!

          Made some jerky today. From eye of round.
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            Dinner was chicken noodle soup. Homemade broth, homemade noodles.
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            • Old_Bikes
              Old_Bikes commented
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              Wow, homemade noodles. I have not ventured there aside from some ravioli. Nice!

            • JCGrill
              JCGrill commented
              Editing a comment
              My wife has really gotten into making pasta. So lately we have been trying to find a dish a week that we can collaborate on.

            Pulled pork nachos.
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              Super Bowl chow ..... SLC ribs, done with Hank’s KC Royale rub and Blue’s Hog Original sauce, rib tips done the same way. Stacy made a Cobb salad. Hung out with our neighbors, who made a great chili and pigs in a blanket.

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              • HouseHomey
                HouseHomey commented
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                Love that Cobb!

              • smokin fool
                smokin fool commented
                Editing a comment
                +2 on the Cobb salad.
                A salad that's getting harder and harder to find around here.

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