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

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    Made some smash burgers... this morning my whole house still smells like a Five Guys, oops! The bun to meat ratio is a bit too high but these were still good, topped with onions, pickled onions, some habanero Mayo/ranch stuff I had laying around, cheese, and bacon of course. Click image for larger version

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    • Dewesq55
      Dewesq55 commented
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      Love 5 Guys!

    • Panhead John
      Panhead John commented
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      Stop it! Newbies ain’t supposed to post stuff this good looking. 🤓

    • Burkester
      Burkester commented
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      Looks delicious! You’ve got me thinking burgers!

    Front Seared Bavette from Porter Road cooked on the WSCG.

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    Thick Side over the hottest spot to try and prevent the thin side from over cooking.

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    On the Rare Side
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    Mushrooms, Broccoli, and Sweet Potato
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    Winter Grill Shot
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    • Dr. Pepper
      Dr. Pepper commented
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      Pretty meal!

    • Troutman
      Troutman commented
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      On the rare side? Au contraire mon ami, that bavette is PERFECT 👌

    • Richard Chrz
      Richard Chrz commented
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      Beautiful cook! l envious of your cooker!

    Not to be outdone by those Texicans here’s my rib cook today
    Have a sirloin tip to go on later
    Notice no sunglasses....snow blindness a definite possibility
    -6C out sun trying to break thru
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    • Troutman
      Troutman commented
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      I don’t know how to whistle in writing, but going forward your Pitmaster Club name is Big Sexy !!!

    • holehogg
      holehogg commented
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      Got a big thumbs up from me.

    • smokin fool
      smokin fool commented
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      Troutman If your idea of Big Sexy is short, fat, balding and bespeckled then I'm your guy.
      Oh, and don't forget broke....

    Breakfast fatty
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    • holehogg
      holehogg commented
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      Wow plus

    • Michael_in_TX
      Michael_in_TX commented
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      Wow the color on that bacon!

    • Tailgate BBQer
      Tailgate BBQer commented
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      It has brussel sprouts, onion, red bell pepper, garlic, eggs, taters, seasonings, cheese, sliced smoked sausage, and breakfast sausage all wrapped up in the bacon weave. I don't measure anything just add ingredients until it looks right. Smoked at 225. Usually takes about 2-1/2 to 3 hours.

    Flank steak, the other night.
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      Did a little cook for my cousin. Whole chickens, Pepper crusted bacon wrap pork loin, Tomahawk ribeye, Jalapeno and cream cheese stuffed pork loin, Spare and country style ribs all cooked on American BBQ System Pit Boss. I finished the Tomahawk steak on my Webber Grill.

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      • jfmorris
        jfmorris commented
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        Looks great, but...your cousin must be a big eater!

      • Troutman
        Troutman commented
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        Not to bad for a first post, in fact I’d say outstanding!!!!

      Just got a Blackstone...

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      • RonB
        RonB commented
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        I'm sure you will enjoy it.

      • gdiaz1704
        gdiaz1704 commented
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        I have one and it is awesome you can do so much

      • tamidw
        tamidw commented
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        Love my Blackstone. Enjoy it.

      2” thick tomahawk, prepped by peppering with large Himalayan salt crystals (not too much), brought to 115 internal temp low and slow, then drizzled with bacon grease as I seared to to 135 internal perfection! The large salt crystals was a first, and I really liked the pops of flavor!
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      • SheilaAnn
        SheilaAnn commented
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        "Drizzled with bacon grease" he says...... fancy schmancy. 👏🏼👏🏼👏🏼

        joshwhite Seriously, I like bougie salt as a finisher just before eating. The Himalayan worked well during cooking, I take it?

      • Troutman
        Troutman commented
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        First post made a BIG statement!!! Those tomahawks look amazing !!!

      • Spinaker
        Spinaker commented
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        Nice work Josh!

      Veal marsala over buttered egg noodles with Caesar salad. Delish!

      Sorry about the first pic. I plated before thinking to take a pic.
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      • Troutman
        Troutman commented
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        Veal Marsala is one of my very favorites. Nice cook !!!

      • Dewesq55
        Dewesq55 commented
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        Troutman - Mine, too! But I hadn't made it in many years since chicken is a lot cheaper and perhaps less ethically fraught, FWIW. We really enjoyed the veal as a treat.

      Ribeye cap, reverse seared.

      I had purchased tied spirals of prime rib cap steaks from Costco, and posted yesterday to ask for advice as to whether to unroll and cook hot and fast like a skirt steak, or reverse sear still tied up. From the responses I learned a lot about 'blade tenderizing', and the risk of that introducing bacteria into the center of the meat. In any event, today I decided at the last minute to leave them tied, mostly because otherwise the resulting strips would all be small, and of very variable thicknesses.
      Generous salt and pepper. As we were using both kitchen ovens at 425 (for the artichokes and 'shaken' potatoes) I started the steaks on the center of my gas Weber with indirect heat, approx 330-350. I brought up to internal temp of 120-125, then transferred to grill over wood fire. The finish internal temps were at least 145, but this cut is so fatty, that they were very tender, juicy, and still pink. Everyone loved them (except my wife noted that they were 'fatty'. Hah!)

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      • jgreen
        jgreen commented
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        Those look great!

      • Richard Chrz
        Richard Chrz commented
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        What an incredible cook! Man that looks good. I will have to get some tips on the grilled artichokes!

      • Dr. Pepper
        Dr. Pepper commented
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        Richard Chrz The artichoke prep takes some time. I trim the leaf tips (not strictly necessary), cut off the top 2 cm, spread the leaves a little. Split up the middle, use a sharp spoon to scrape the choke out of both sides. 1-2 garlic cloves in each hollow, about a tsp of lemon juice brushed or spooned over the leaves, stem and hollow, then about 1.5 tsp olive oil, salt, pepper. Put in baking sheet, cover tightly with aluminum foil, bake at 425 approx 1 hour. Incredible.
        Last edited by Dr. Pepper; February 21, 2021, 07:46 PM.

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      Steelhead (almost Salmon) on the MAK Pellet Grill. Sides were Wild Rice Pilaf, Green Beans, Mixed Greens Salad. My Wife thought it was one of the better meals lately. The temp got up to +17 so it was time to cook outside again!

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      • Troutman
        Troutman commented
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        Awesome cook Skip, looks delicious. We do steelhead on our regular rotation, I like it just as much as salmon.

      • Skip
        Skip commented
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        Thanks Troutman. We eat a fair amount of salmon and steelhead and neither of us can really tell the difference. We can get fresh steelhead at Costco.

      • Spinaker
        Spinaker commented
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        Awesome, Skip!

      Some Stuffed Mushrooms, Italian Style Baked Clams, CI Seared Porterhouse, and Cauliflower Broccoli Mac n Cheese.


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      • Troutman
        Troutman commented
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        I was guessing mozz, mascarpone even bedda !!!

      • Hulagn1971
        Hulagn1971 commented
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        JEEZ that looks GREAT!!!

      • SheilaAnn
        SheilaAnn commented
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        What’s the occasion? Fancy! Looks fantastic.

      After doing the lobster ravioli a couple of weeks back I saved the shells for a stock. Tossed the tails on the Traeger for an hour then made a basic stock. It cooked down to a perfect 2 quarts, enough for 2 lobster risotto recipes. Grilled Ahi and risotto was on the menu for dinner last night. Pretty dang good!!
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      • CaptainMike
        CaptainMike commented
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        Panhead John I haven't heard anything directly, but they posted on their FB page that they were shut down for a few days due to the crazy weather. I follow the LSG fan page as well and folks are still getting deliveries. I'm hoping to hear something next week. The weather is turning nice up here and it would be great to get it seasoned.

      • CaptainMike
        CaptainMike commented
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        Troutman it looks like saffron was added (it wasn't). Man, it turned out good. That stock made the house smell like we were at the ocean, in the good way!

      • JCGrill
        JCGrill commented
        Editing a comment
        The only way to cook ahi.

      Decided to have a big lunch today to cook outside while it is still light. Fareway has sirloin on sale this week, so it makes for a super cheap steak dinner.
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        Smoked Pork Belly
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        • Old_Bikes
          Old_Bikes commented
          Editing a comment
          That looks great. I have a belly in cure and it will be bacon next week. Nice job.

        • gdiaz1704
          gdiaz1704 commented
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          Looks amazing

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