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

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    Made some pastrami.
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    I consider this one a partial fail. While it tastes great, it did not slice well. I don't steam mine, and so I take it to 200. The outside had bark so hard you could barely get a knife through it, and the inside was so tender that cutting across the grain meant much of it was falling apart. A little disappointed.

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    • Skip
      Skip commented
      Editing a comment
      Wow! You are inspiring me to follow your lead.

    • Troutman
      Troutman commented
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      Perfection !!! Mine often falls apart as well, then tend to dry out. Try the steaming method some time, it helps with the moisture

    • Old Glory
      Old Glory commented
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      Looks great to my eyes!

    A butt today. Will portion for the freezer... Click image for larger version

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    • HawkerXP
      HawkerXP commented
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      I'll take the portion on the left!

      Do I see red pepper flakes in the pulled pic?

    • Blues1
      Blues1 commented
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      You do...I have red pepper in my finishing sauce but it kept clogging so I sprinkled a little on it

    Crusted Halibut over a pea and parmesan purée with roasted brussel sprouts.

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    • troymeister
      troymeister commented
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      Very Nice!

    • HawkerXP
      HawkerXP commented
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      I've never seen peas leak before. Nice!

    Wife had a friend up from Atlanta to visit tonight, and she told me ahead of time that she wanted me to make Pad Thai again. She gave me a week's notice so I was able to grow some mung sprouts this time. Some of the peanuts could have been crushed a little better, but everything else was excellent and our guest went back for seconds
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      Fired up the Woodwind for my next cook. Brined and smoked a 12lb Turkey and OMG we were blown away with how moist and flavorful it was, the wife is not a big Turkey fan but that has changed. My next cook is going to be a brisket.
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      • JCGrill
        JCGrill commented
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        Nice! I probably will never be able to make turkey any other way than on my Weber Kettle. It is so good that way.

      • Skip
        Skip commented
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        Great looking turkey!

      • HawkerXP
        HawkerXP commented
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        Nice!

      Got a new knife. So, I thought I’d break it in with some venison, shiitake, onions & veggies & wild lake and river rice.Click image for larger version  Name:	2D1C7350-2193-4320-968F-49B059ADF22D.jpeg Views:	109 Size:	2.18 MB ID:	992983Click image for larger version  Name:	574B7995-8408-4D7D-B98A-736953C6C228.jpeg Views:	105 Size:	1.63 MB ID:	992988Click image for larger version  Name:	8B9EE1FE-AB25-46DA-A405-70D3AC3B22B0.jpeg Views:	104 Size:	1.60 MB ID:	992987Click image for larger version  Name:	B7D61244-7DC3-434C-89ED-7F19CFE1773D.jpeg Views:	102 Size:	1.70 MB ID:	992989Click image for larger version  Name:	4D401F9D-814F-4C29-B5F2-49801EEC9944.jpeg Views:	103 Size:	1.73 MB ID:	992990Click image for larger version  Name:	C43D45D8-7D6C-4AD1-BF36-2825FC8F6DD6.jpeg Views:	102 Size:	1.29 MB ID:	992986Click image for larger version  Name:	90C76D01-689C-4E10-8BE2-3F956F52D730.jpeg Views:	102 Size:	1.30 MB ID:	992984Click image for larger version  Name:	1EC432CD-845E-473A-B38B-BFBD150FAE5E.jpeg Views:	102 Size:	994.6 KB ID:	992985
      Last edited by FireMan; February 22, 2021, 10:10 PM.

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      • hoovarmin
        hoovarmin commented
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        Love that new knife bro. Love the plate of food even more.

      • Old Glory
        Old Glory commented
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        A handsome meal

      • Burkester
        Burkester commented
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        Excellent meal!

      I traded one of my grass fed strip steaks for a USDA prime grain finished.

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      Oh, man. What a great steak. So tender. The grass fed is beefier, but that’s not the same as better. Both are incredible.

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      • HouseHomey
        HouseHomey commented
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        Wow that color! It looks super soft. I can taste that mash too.

      • smokin fool
        smokin fool commented
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        Perfect!!!!

      • Troutman
        Troutman commented
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        Yup grain finish for me !!!

      Baby back ribs on the performer with B&B briquettes and hickory chunks. Rubbed with Hanks KC royale, glazed with Black Swan Beso del Fuego. Rancho Gordo pinquitos for a side.
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      • Red Man
        Red Man commented
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        smokin fool The beer was a hazy ipa from old schoolhouse brewery.

      • Troutman
        Troutman commented
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        Man you nailed that rack of ribs

      • Burkester
        Burkester commented
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        Oh yea! Beautiful ribs and I bet those beans were good too!

      Black Cod (AKA Sablefish)
      Marinated for an hour in sherry, soy, sesame oil, brown sugar, garlic, ginger. Broiled/baked. Side of brown basmati rice with sautéed shiitakes & shallots, broccoli/rapini leftovers. Black Cod and Chilean Seabass are two fish which you cannot overcook. No one minute you're undercooked, next minute you're dry and overcooked with these oil rich fish.

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      Last edited by Dr. Pepper; February 21, 2021, 05:41 PM. Reason: Forgot the brown sugar!

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      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Knocked it out of the Park! Every bite looks equally great! Bet it tasted that good too!

      • Troutman
        Troutman commented
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        I like it, I like it a lot !!!!!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        OOPS! I forgot to list a crucial ingredient in the marinade: brown sugar. And, Richard Chrz
        Yes, it is delicious.
        Last edited by Dr. Pepper; February 21, 2021, 01:14 PM.

      Pork loin interrupted. Yesterday cooked a 4.5 lb Duroc boneless pork loin sous vide, 4 hours at 144 F. Had a conflict come up before dinner so cold-shocked the roast and popped it in the refrigerator. Today, brought the roast back up to temp by cooking indirect on the weber gasser, then seared on the grill grates. Turned out great. Not much lost by holding the roast cold overnight.
      ​​​​​​
      Served with a nice garlic and rosemary red wine sauce made with the purge, and tomato and mushroom risotto and snap peas.

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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yum!! That’s a nice plate! I could use some of that about now.

      • barelfly
        barelfly commented
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        Perfection!

      • Troutman
        Troutman commented
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        Fabulous !!!

      Pig feet

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      • Ernest
        Ernest commented
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        JCGrill unlimited ways to serve. I love them over some rice but I prefer as is with a jug of vodka

      • treesmacker
        treesmacker commented
        Editing a comment
        I've never had them, but looking at that, I'd sure try em!

      • Old Glory
        Old Glory commented
        Editing a comment
        Same here I have never had them. They look good but how do you eat them? Is there much meat on them? Looks like lots of skin and bones.

      Chicken nuggets, I refuse to leave the house for chik fil A nuggets!! LOL

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      • JCGrill
        JCGrill commented
        Editing a comment
        I refuse to go to Chick Fil A mainly because of the ridiculous lines. But I'm pretty sure those are better than what I could get from them anyway.

      • FireMan
        FireMan commented
        Editing a comment
        If I were you I’d refuse to leave the house!

      • Ernest
        Ernest commented
        Editing a comment
        FireMan me too!! HAHAHAHA

      The best steak ive eaten. Sold as a denver steak from Alpine Butcher online but it looks like a strip to me...not complaining either way. Dry brined then sous vide at 135 for 2 hours. Dusted with oakridge carne crosta then in the fridge for 30 mins. Back in the sous vide to bring back up to serving temp and then afterburner sear. Result: too much time invested in one steak but oh my, the best steak ive made.

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      • holehogg
        holehogg commented
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        Excellent, time well invested imho.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Wow! Taking care of serious business. Awesome!

      • Old Glory
        Old Glory commented
        Editing a comment
        Nailed it!

      Some Garlic and Chili Spiced Boneless Chicken Thighs. (In my new Carbon Steel pan), Some lower carb homemade Tortillas (Using almond flour and mozzarella cheese), Roasted Veggies.


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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Nice!

      I cooked a pork loin roast the other night using Carne Crosta rub and it turned out very nice. Sides were Brussels sprouts and fried taters. Cooked to 135° per my wife's request. Next time I will go a bit higher.

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      Last edited by RonB; February 21, 2021, 11:48 AM.

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      • Jim White
        Jim White commented
        Editing a comment
        Looks perfect to me.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Fantastic!

      • Troutman
        Troutman commented
        Editing a comment
        Wow

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