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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Oh man... them dried Chipotles are 🔥. I’m so hungry right now. It to late to eat now. Errrr... maybe just a taste of something.
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Wow Ernest that looks so tasty. Great job.
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Founding Member
- Jul 2014
- 1480
- Altadena, CA
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- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
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Any special techniques for the fries?
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Looks really good indeed !
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HouseHomey - they're pretty simple - just dressed with oil and spices and oven roasted. Here's the link to the recipe we used
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Chicken Vesuvio, a Chicago favorite. This follows the NYT version, (Recipe from La Scarola
Adapted by Margaux Laskey) https://cooking.nytimes.com/recipes/...hicken-vesuvio There are many versions, but this is a southern Italian meal. My neighbors in the blue collar Chicago suburb I grew up in the 50s, 60s, were from Sicily and Calabria. Tons of garlic, of course.
I made enough for 6 adults, 5 grandkids, but used very large Idaho bakers, and ended up with more potatoes than chicken. Modified by using carrots. Didn't add peas this time, but if you do, add at the end. And, do not forget the lemon! Be generous with the lemon (I included the zest.) The caramelized sauce in the pans, at the end of the cook, is incredible.
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
What do you do when you’ve got a dozen or so leftover smash burgers 2 days later? Why, chop then up and use what you can find in the pantry to make a pot of chili! It needs to simmer for a couple hours to thicken up before dinner time...
Edit: was a bit on the spicy side, but excellent washed down with a strawberry berlinerweisse...
Last edited by jfmorris; February 28, 2021, 09:55 PM.
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This looks just great! Way to go when using leftovers.
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HouseHomey a Berliner Weiss is a sour German style wheat beer. In this case I added strawberry purée to the fermenter about a week into fermentation. It’s a crisp, tart and fairly low alcohol beer - about 4%.
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Wow. That sounds delicious!! I like sour beer. My brother who is anâ€Beer Guy†for a very long time introduced them to me some years ago. I only remember the name of one commercial type brand of beer. That was Rodenback (spelling??) or something like that. I liked several he had me try.
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Club Member
- Mar 2020
- 3553
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
We had a heat wave of sorts up here in WI today. Hi was 51 per my weather app. So it was time to stop being a whimp complaining about being cold and get smokin’!
Anyway, I posted a few days ago asking for ideas to amp up my pork tenderloin game. Tons of amazing responses. The overwhelming theme was stuff them! So I did. Meats, cheese, veggie, and spices. Did a riff on a video one of you posted of the bbq pit boys doing an Italian style stuffed whole loin. Stuffed and smoked on the Recteq. Turned out delish.
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With ya on that RickyBobby Pork loins are best on the rotisserie, for sure. And I’m just curious, why do you have 2 first names?
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Panhead John Never trust a man with two first names.
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Dr. Pepper , my bad. I know Alaska has a non stop out of SeaTac. Come on out! I can’t promise there will be any left though. The kids went after them!
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Club Member
- Jun 2018
- 4885
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
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FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
So for something completely different. Sloppy Joe Casserole
some creamed corn and bacon
Sauté hamburger, onion, bell pepper, catsup, tomato sauce, taco seasoning, salt & pepper, Worcestershire sauce. Mix it with the corn and add to casserole pan
To the top add some shredded Mexican cheese and Tater Tots
Tastes darn good
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Club Member
- Oct 2016
- 321
- Appleton, WI
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WSM-18.5"-lid hinge, door upgrade, Hunsaker Rib hanger, Arbor Fab. Charcoal assembly & minion starter
Weber Kettle-SnS
Maverick ET-732
FireBoard/PitViper fan
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I’d eat that. It’s all good my friend. We all learn as we go every time. A lil hot sauce and ranch mix fixes that right up.
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What HouseHomey said. There's always a fix for that flavor bomb of a chuckie that you have there. Chunk it up and toss it in some chili works too.
Kathryn
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Since it was balmy spring like weather I did my third cook outdoors in the last 6 months. I’ll be honest & say thanks for being able to share it with ya’ll. It is a Kenji/FireMan/Pepin Hamburger. Saw it by Kenji with a couple of his twists on his idol Jacque Pepin, then I gave it a couple of kicks. It is 2/3 venison, 1/3 beef as a mixture, Iceberg lettuce, a slice of vine ripened tomatoe, Kenji/Pepin used gryere cheese. I used some Fontina ($13 a #) & salted the patties right at the end with a kick of some salt I picked up, wow! Rubbed the buns with garlic as they did. So, my touches were the cheese, venison & the salt (wow #2). Dang if it wasn’t one of the tastiest burgers I’ve had. The derb got half of a burger minus the Salt de Hell.
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Charter Member
- Aug 2014
- 2233
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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FireMan Great looking burgers. Won't be long and we'll be complaining about the heat and the skeeters.
Not sure how this ended up as a post, and not a comment to a post. But if I had to guess the error occurred between the chair and the keyboard.Last edited by willxfmr; February 27, 2021, 09:54 PM.
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Hey, it’s getting late guys, go to bed.
- 1 like
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Last edited by Panhead John; February 28, 2021, 07:28 AM.
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