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Thread: Watcha cookin'?

  1. #3626
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    Quote Originally Posted by Undertow View Post
    Crock,

    Can you give more details on the cook - what temp did you smoke and what temp did you pull after 2 1/2 hrs...? When you put it in the Dutch oven what temp did you cook at and what was the final temp after you finished cooking...?

    Looks fantastic...!


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    Sure thing. First, I essentially just followed this exact recipe: https://howtobbqright.com/2020/02/28/mississippi-poboy/

    I used my own rub, and didnít turn it into a ridiculous sandwich in the end. He says to smoke it at 275* for 2 hours. With the cold and wind yesterday I had trouble with my temps and it was mostly between 225*-250* so I left it on a little longer. The internal temp was about 160* when I pulled it. Then into the Dutch Oven, stick of butter, packet of au jus, ranch mix, and a small handful of pepperoncinis. In the oven at 275* for about another 2 1/2 hours. I checked it at the 2 hour mark and it wasnít quite fall apart tender yet.
    Pretty simple, and ridiculously flavorful.
    Quote Originally Posted by JoeStrummer
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  2. #3627
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    Apr 2009
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    Thanks Crock - once I can find pot roast around here that cook is going to happen... Thanks...!


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  3. #3628
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    Dec 2012
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    I like doing a chuck roast on the grill with indirect heat for deconstructed pot roast. It's pretty tasty.

  4. #3629
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    The wifeís Motherís Day dinner request.

    Baked Stuffed Shrimp appetizer and baked haddock for dinner.

    Ritz crackers all around.




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  5. #3630
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    Quote Originally Posted by HD333 View Post
    The wife’s Mother’s Day dinner request.

    Baked Stuffed Shrimp appetizer and baked haddock for dinner.

    Ritz crackers all around.



    Kindness is a bridge between all people

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  6. #3631
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    I would wreck that shrimp app
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  7. #3632
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    Quote Originally Posted by Cruiser View Post
    I would wreck that shrimp app
    Right? That's like a quarter serving for one person.

  8. #3633
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    Quote Originally Posted by riser3 View Post
    Right? That's like a quarter serving for one person.
    It is 12 8/10 count shrimp per pound. Looks smaller in the picture.

    They did not last long.


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  9. #3634
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    Quote Originally Posted by HD333 View Post
    It is 12 8/10 count shrimp per pound. Looks smaller in the picture.

    They did not last long.


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    I stand by my original statement.

  10. #3635
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    Funny this came up. I'm throwing a chuck roast on the smoker today. Going to treat it more like a pork butt hough. Poor man's brisket they say.

    Film at 11.


    Quote Originally Posted by Crock View Post
    Took a stab at "Mississippi pot roast" last night. Instead of searing the chuck and tossing it in a slow cooker, I smoked it for 2 1/2 hours and finished in a dutch oven. 10/10. Wasn't planning on making the brown gravy but had so many drippings, it seemed criminal not to.


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  11. #3636
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    Feb 2016
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    Mexican chicken is ready for next couple dinners.

    Dinner #1, rice, beans, lettuce and cheese.
    Dinner #2, chicken enchiladas.

    This lockdown is making me doing things I never imagine.

    Click image for larger version. 

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  12. #3637
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    Quote Originally Posted by nutmegchoi View Post
    This lockdown is making me doing things I never imagine.
    Shit corn?

  13. #3638
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    Flank steak and grilled romaine. Flank steak is becoming my goto weeknight red meat, stupid easy.





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  14. #3639
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    Rotoíed a leg of lamb for Easter last month. Best way to do lamb. Bought a bone-in, yanked it out and gave it to the pooch, she was happy.





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  15. #3640
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    Quote Originally Posted by nickwm21 View Post
    Flank steak and grilled romaine. Flank steak is becoming my goto weeknight red meat, stupid easy.





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    +1 on the flank. Very lean, very tasty and very easy/quick to do. I love it. If you have Kinder's Tequila Lime dry rub available at your local grocer, it's excellent on flank (or a tri-tip. Hell, it's awesome on grilled chicken too).

  16. #3641
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    Jan 2016
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    I love flank steak but in my area it's become prohibitively expensive. Shit that annoys you.

  17. #3642
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    Stuffed cabbage rolls over noodles and a salad.Name:  cabbage.JPG
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    You know, you can swear on this site. Fuck, shit bitch. See?

  18. #3643
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    Quote Originally Posted by Thaleia View Post
    I love flank steak but in my area it's become prohibitively expensive. Shit that annoys you.
    It runs about $9-10/lb here. A full flank costs me ~$20-25. Not cheap, but I cut it in half and the half feeds two.

  19. #3644
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    [QUOTE= Not cheap, but I cut it in half and the half feeds two.[/QUOTE]
    This ^
    You know, you can swear on this site. Fuck, shit bitch. See?

  20. #3645
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    Chicken and oriental mushrooms in a swiss cheese & sour cream based sauce. Lots of green onions and garlic, of course. Serving over noodles and with brocolini.Click image for larger version. 

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    °”rale, vato!

  21. #3646
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    Quote Originally Posted by Viva View Post
    Chicken and oriental mushrooms in a swiss cheese & sour cream based sauce. Lots of green onions and garlic, of course. Serving over noodles and with brocolini.Click image for larger version. 

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    Fuvck. That looks seriously tasty.

  22. #3647
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    Quote Originally Posted by oftpiste View Post
    Funny this came up. I'm throwing a chuck roast on the smoker today. Going to treat it more like a pork butt hough. Poor man's brisket they say.

    Film at 11.
    so, how do you treat a pork butt? Asking for a friend.

  23. #3648
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    Yesterday decided to try my hand at what the innernetz said was an easy task. And, as it turns out... the innernetz were right. Probably will add a *bit* more salt next time.

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    Turned some of it into the King of Salads:

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  24. #3649
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    how much milk did you start with?

  25. #3650
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    Nov 2005
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    Making the Bowl Great Again
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    5 gallons by the looks of it

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