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

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    It wasn't too far below zero Sunday night, so I went ahead and threw a pork butt on the pooper. Basic cook with a 24 hour dry brine, a goodly coat of Hanks KC rub, and a light dusting of Kosmo Q Honey Killer Bee. Just to keep up the Pit connection, I made up a batch of Huskee Shawsh

    to mix in with the shred.
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    Last edited by willxfmr; February 8, 2021, 10:13 PM.

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      Been going through a Japanese egg & rice bowl phase lately. Tonight’s version is a riff on shrimp (ebi) donburi.

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      Ordered salmon last week from Crowd Cow, as I had a credit and wanted to use it before the weather started to warm up a bit. Was able to get Coho from Copper River, and it was just as good as the last time I ordered. Went with the gas grill, S/P/G and a little crushed red pepper. Served with green bean almondine and jasmine rice.

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        Chicken Tikka Masala, same recipe that Attjack posted the other day. Glad i made it, really good! I used Greek yogurt in the marinade. Instead of searing the meat in a skillet I fired up the PK-O. The recipe made a lot so I'll be enjoying this for awhile. I made the garlic butter rice from the website, was going to make the naan but ran out of time today.

        https://cafedelites.com/chicken-tikka-masala/

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        • Troutman
          Troutman commented
          Editing a comment
          Nice meal

        Taco Tuesday..... The sauce is gochujang mixed with soy sauce and rice vinegar

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          glitchy So true! I mark the passage of a week by needing to refill my MTWTFSS pill box. If it's empty, it must mean another week has passed. Who knew.

        • Ernest
          Ernest commented
          Editing a comment
          glitchy yeah, Tuesday hahaha. Wait it was Tuesday right?

        • glitchy
          glitchy commented
          Editing a comment
          @Ernst it’s all just *day anymore. I love seeing your creations and would love to try them, the problem is I eat them all solo as the girls won’t hardly even try a new sauce let alone if I made tacos with rice vinegar. If they saw me get that out of the cupboard they refuse (and I do have some I think), I have to sneak things into recipes.

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        Last edited by Attjack; February 9, 2021, 10:51 PM.

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        • treesmacker
          treesmacker commented
          Editing a comment
          Nice! But, where's the beef?

        • Attjack
          Attjack commented
          Editing a comment
          treesmacker Good question. I had half a pound of ground beef in the fridge that needed to be used. She thought it tasted great but could have used more beef.

        Yum.
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        • glitchy
          glitchy commented
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          Very Yum!

        • theroc
          theroc commented
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          well said

        • Troutman
          Troutman commented
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          That says it all

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        Had a nice looking chuck roast I pulled from freezer to make room for the pig, so we made chuckie burnt ends.
        Once I moved these into the oven after wrapping I did a slab of salmon.

        Weber kettle, SnS. Careibque Rub, Veteran BBQ sauce on the chuckie.
        Last edited by HawkerXP; February 10, 2021, 01:42 PM.

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        • crazytown3
          crazytown3 commented
          Editing a comment
          Gad zooks that looks good. I need to dig through my freezer and get some meals made like this.

        • Troutman
          Troutman commented
          Editing a comment
          Nice cook !!!

        I feel I've been away from my grill and even cooking forever, I kinda have been. First I had a period where I was extremely busy at work, staying in my office late most days. Then right as that was winding down, I had to go out of town for a bit.

        Well I recently just got back home, and was itching to get back on the Big Green Egg. I was wondering if I'd evwny remember how to start a fire

        The night I got back in it snowed, which is rare in Georgia even the Northern part I live in. So it had to be chili I figured. Turned out to be a good choice!
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ID:	987878 Last night's dinner, Nothing fancy. Just some Brazilian fish stew on a cold night. I substitute cod for tilapia

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          • crazytown3
            crazytown3 commented
            Editing a comment
            Looks delicious! I'm going to make some Brazilian black bean stew (feijoada) this weekend.

          A while back I posted here about smoking some grains for a home brewer co-worker. Well, the result is now in my belly (after being poured into my super awesome pint glass adorned with a stray Klee Kai hair).

          I believe I used hickory and mesquite, I forget. Smoked for a few hours, spritzed very lightly with water every now and then to help smoke adhesion. Then cold smoked quite a while longer.

          Smoked Brown Ale:

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          • HawkerXP
            HawkerXP commented
            Editing a comment
            I'd drink that! Minus any hair.

          • BradNorthGA
            BradNorthGA commented
            Editing a comment
            I will try almost any beer set in front of me anyways, but I would be especially eager to try this one

          • ItsAllGoneToTheDogs
            ItsAllGoneToTheDogs commented
            Editing a comment
            to be fair, the hair is on the exterior of the glass, which is a welcome change. The beer itself is very good, I'm not sure I can taste smoke, but there is a smell of it in the glass to me. Then again as a smoker maybe I'm not as sensitive to that stuff, the brewer smells and tastes it.

          So last night I pulled this out of the freezer, it's been in there a few months waiting for me to do something with it:

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          So here's the action shot:




          It's a ribeye cap, probably in the 2½-3lb range. Now that I think about it, we ate the rib roast in the warm outside... so it had to be Oct or earlier. I dunno.

          Anyways, it's been sitting there a long time waiting for me to get around to it.

          Sous vide at 130 for 3 hours or so, then about 6-8 minutes flipping on a Warp 9 gas grill. In about 15°F temp outside. Yikes!

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            One of the best pieces of meat on the steer! And, nice knife.

          • Spinaker
            Spinaker commented
            Editing a comment
            Looks great!

          Snake River Farms Pork Chops. These were incredible. So much better than from the grocery store.

          Front seared on the WSCG
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          With Stir Fried Snap Peas and Mashed Potatoes
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          • Burkester
            Burkester commented
            Editing a comment
            Beautiful chops!

          • Troutman
            Troutman commented
            Editing a comment
            Wow those chops look totally on point !!!!

          • holehogg
            holehogg commented
            Editing a comment
            Sensationally Classy Sir.

          Back in November I took my Smokey Joe off the deck where my other cookers reside. Figured in winter and with a bunch of snow on the deck I could cook in the driveway. Well I cleared the deck today but decided to use the S.J. It is the 1st time and better late than never. Did a porterhouse about 23oz b4 trim. I'd say 20 oz. after trim. Very happy with the results.

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          • Panhead John
            Panhead John commented
            Editing a comment
            I agree. Too much meat left on the bone. Mine look like an archeologist just dug it up when I’m done.

          • RichieB
            RichieB commented
            Editing a comment
            Saved some for my wife.

          • Andrrr
            Andrrr commented
            Editing a comment
            Ya know I do it too when I have to, but I really don’t like front yard grilling on my driveway. I’ve yet to figure out the reasoning behind it.

          Wife & I teamed up for a quicker supper tonight. She made the brussel sprouts, I did the tuna
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