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

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    Smoked a pork butt & made pulled pork sandwiches yesterday
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      Even though it was 70 here today, I got into the cold weather cooking and did a big pot of soup with some bread (which wouldn't stay crusty with all our rain).

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      • Whiskeyman53
        Whiskeyman53 commented
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        Looks like a healthy and hearty soup.

      • Elton's BBQ
        Elton's BBQ commented
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        Looks really good!

      I smoked a whole chicken in the pellet grill along with a pork loin, shredded both and used them to make a Brunswick Stew. Looking forward to leftovers for the week as well as sharing with my co-workers.

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      • Panhead John
        Panhead John commented
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        Looks really good! 👍

      • Jim White
        Jim White commented
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        That looks tasty. And like it could feed an army.

      • Charley Langer
        Charley Langer commented
        Editing a comment
        That looks really darn good!

      Not the first time I've posted about Italian beef sandwiches. But, not the first time anyone has posted about their rib-eye sous-vide/reverse sear.

      We (6 adults, 5 grandkids) ate this last night. I forgot to photograph the bottle of Vienna brand Hot Giardiniere, but include a link.
      Two Costco prime top sirloin, 7 & 8 lbs before trimming fat. Each cut into 4 pieces in order to maximize maillard surface with searing. Salt very well.
      Sear in olive oil, set aside
      Lightly brown tons of chopped garlic in more olive oil, with red pepper flakes.
      Re-introduce meat, add water and/or beef broth to within 2 inches below top of meat
      Add lots of dried oregano, ground black pepper.
      Cover, simmer for one hour. Then remove meat, allow to cool a bit
      Thinly slice across the grain, by hand or machine
      Put sliced meat back into the rich broth, simmer for an additional hour.
      Serve over a high gluten roll or sliced baguette.
      Top with roasted bell pepper slices (425 oven, salt, pepper, olive oil, for about 30 min)
      Highly recommended Option: top with hot gardeniere (https://www.viennabeef.com/shop/vien..._pa_flavor=hot)
      I like to serve it open face, soaked with the 'juice' from the pot.

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      • Dr. Pepper
        Dr. Pepper commented
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        SheilaAnn And, my favorite is sweet & hot, dipped. We just finished some leftovers tonight. This made enough to feed the family once, twice, three times. Everyone has frozen vacuum bags full of meat, broth, and separately, the roasted sweet peppers. Plus, of course, jars of Vienna hot giardiniera!

      • Charley Langer
        Charley Langer commented
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        Sounds and looks delicious!

      • Stuey1515
        Stuey1515 commented
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        Sensational, gotta try these out!

      Mediterranean chicken for dinner.
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      • willxfmr
        willxfmr commented
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        What all ya got in there? Looks delicious.

      Absolutely nothing to do with outdoor cooking, but it was so darn good we had to share. Spaghetti alla Puttanesca. Only six ingredients, but remarkable flavor.

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      Last edited by theroc; February 16, 2021, 02:54 PM.

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      • tamidw
        tamidw commented
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        That looks great! What are the ingredients to this?

      • theroc
        theroc commented
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        tamidw - 2 cloves of garlic, 6 anchovy filets, 2 Tbl salt-packed capers, 1 cup chopped olives, red pepper flakes, 1.5 cups crushed tomatoes. And of course the spaghetti.

      • Burkester
        Burkester commented
        Editing a comment
        Man, that looks delicious! Very nice how the right simple ingredients come together for something fantastic!

      I give you winter hell stress-induced leftovers. Some pulled pork, fried in avocado oil, mixed with two eggs scrambled in leftover oil, topped with BACON fried in that oil, served with brown and wild rice and peas. AND TOPPED WITH HOT SAUCE.

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      Twelve hours until we get above freezing. 19 F right now. Seven more degrees until we bottom out. I have a stove; I have heat; I have power; I have water. I have this silly thing called the internet. So many people in my area don't have any of these.

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      • glitchy
        glitchy commented
        Editing a comment
        I have a poor memory, but can only recall temps below -10 like 3-4 times in my life where I'm at, so I get where you're at completely. Mother Nature is in full &*$#^ mode this year. Maybe we'll freeze this COVID crap off the face of the planet?

      • Burkester
        Burkester commented
        Editing a comment
        Dang, I’ve been thinking about all you guys in the cold. Don’t have the cold here in CA, but after a summer of wildfires I get the feeling Mother Nature is putting us all to the test these days.
        Nice to see your post and I hope this freeze you are in passes quickly!

      • Charley Langer
        Charley Langer commented
        Editing a comment
        Yeah, man!! Looks good!

      Panhead John Yes, that is correct on removing the hot thumb screws. Welding gloves or pliers were used and I had removed the food from the trays first. Again, not a deal breaker just something learned in first time use. The end of the day, not sure the meatballs tasted differently than if I would have cooked them on the grill grate. A few more experiments with other foods to determine if the extra cleanup of the ferris wheel is worth it, or if it’s just the king of gimmicks. Fun to watch nonetheless.

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      • Panhead John
        Panhead John commented
        Editing a comment
        Thanks awsop Yeah, I really like my rotisserie and agree, it might not really make a difference in taste, but there’s something about watching your food rotate on the grill. And thanks for your detailed answers!

      So last night I braved the weather to get a sear on some pork loin. This was at a wind chill of -10ºF:

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      Here's how it turned out in the end:

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      It was ok.

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      • SheilaAnn
        SheilaAnn commented
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        The inside of the grill lid looks like an evil monster. And the pork looks amazing!

      • HouseHomey
        HouseHomey commented
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        Just ok? That pork looks tender AF. How are you these days? Health?

      Indian curry time! The 3rd bowl wasn’t entirely necessary but man, I couldn’t stop eating it! Click image for larger version

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      • HouseHomey
        HouseHomey commented
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        Very necessary I would say.

      • Panhead John
        Panhead John commented
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        Now you’re just showing off.

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        Can't beat a good curry and that looks damn good. Curry is what started me on my culinary journey last century, still love a good one!!!

      When your craving BBQ and all you got is fish!

      Surf n Turf. Ora King Salmon, Chipotle/Honey Mustard-ish glaze with a squeeze of orange and Smoke Bomb finish. A pittance of "wagyu" (that’s what the pack said from Mothers Market) and spring green salad with an amazing organic date balsamic. I ate good today.

      I was thinking of theroc when I was cooking this.

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      • theroc
        theroc commented
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        I'm speechless. Just fabulous.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Well played, sir!

      • JCBBQ
        JCBBQ commented
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        That "pittance" looks perfect.

      Tamarind Chicken over Rice for Valentine’s Day. Sorry — no "in process" photos.

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      • Dr. Pepper
        Dr. Pepper commented
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        No 'sorry' needed. Beautiful plate of food.

      Grabbed a pre-seasoned pork tenderloin from freezer for last minute dinner. Threw it on the smoker. Turned out pretty good for last minute dinner idea.
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      • glitchy
        glitchy commented
        Editing a comment
        Is one of the sides maybe one of the rice pasta mixes too? If so you have a meal you could see at our house on a work night too. Some of those tenderloins turn out pretty darn tasty.

      • tamidw
        tamidw commented
        Editing a comment
        Yes, one of the quick rice sides and mixed veggies. My 9 yo son loves those rice sides. Last night he ate all his rice, 1/2 the pork I put on his plate and some of the veggies and said he was full! Guess that's what happens when you snack an hour before dinner. 😂

      Jerk chicken, coconut rice, Brussels sprouts.
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        I give you chicken salad crackers by lantern-light.

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        We found ourselves in one of the "lessen the load" groups at 7:30 pm and the power went out. Came back on exactly three hours later. Thanks to yall, I had the presence of mind to immediately check my freezer and fridge to see what their temps were. I normally keep the freezer at 0 F and the fridge at 35 F. After three hours of no power, freezer was at 21 F and fridge was at 39 F, so no need to throw anything out yet.

        Going to be a long night.

        Comment


        • Stuey1515
          Stuey1515 commented
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          Good luck mate

        • Panhead John
          Panhead John commented
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          Actually if your freezer door is kept closed, in this cool weather, your meat should be good for 3-4 days.
          CORRECTION: It’s 2 days if refrigerator/freezer is inside the house. I just Googled it.
          Last edited by Panhead John; February 18, 2021, 11:36 AM.

        • SheilaAnn
          SheilaAnn commented
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          What Panhead John said. Just keep the doors closed as much as possible. My sister is in Greenville (outside of Dallas). So far, they only turned off their water for a bit.

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