Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

[Attjack]

Some smoked chex mix for my sister.

[BradNorthGA]

Wow, really interesting

[Attjack]

Melted butter, smoke , more crunch. These aren't spiced but you can definitely add some heat too if you feel like it.

[Zman23]

Dry aged NY strip and dry aged ribeye. Sous vide at 135F with salt, pepper, butter, thyme, and rosemary. Oyster mushrooms sautéed with onion and garlic. Severd with caprese salad.

[RonB]

I tried something new to me tonight - lo mein. I have been looking unsuccessfully for fresh lo mein noodles for a long time without success. I found them yesterday at a new to me Asian market that's less than a half hour from me. They had frozen fresh noodles as well as dried noodles. So today was chicken lo mein day. My wife said it was better than the lo mein that our favorite Chinese restaurant serves, so that makes it a win. Next time I will add more veggies and cut the chix in larger pieces, but I was very pleased with how it turned out.

[Panhead John]

Well this kind of response is "new to me". That really looks good! I love lo mein and you nailed it! 👍

[Richard Chrz]

Fantastic

[troymeister]

Very Nice!

[rgriffeath]

Grilled Salmon, Asparagus, and Wild Rice Pilaf with Hollandaise

[HawkerXP]

Nice job with both the meal and the pics!

[Attjack]

I like how you used the heavy sauce sparingly almost like spice. That's a great meal.

[Jim White]

Did a quick Kung Pao shrimp tonight. Worked out really well.

[Richard Chrz]

Chuck roast on the kettle today.

[troymeister]

Last week Sunday, a friend gifted me Prime Half a Flat with a little bit of Point....Homemade Corned Beef....I think the Best I have Ever Made!

[Dr. Pepper]

NIce! troymeister did you use the recipe from AR?

[troymeister]

I didn't have Prague powder #1.. I used Tenderquick instead. Worked out really well. I followed their instructions for the ratio of water to salt.

[BradNorthGA]

Got some sausages from the local farmers market, made hot dogs with them

[skipsdaughter]

Today I turned some smoked chicken I got into a jalapeno popper chicken salad. Looking forward to eating this all week.

[glitchy]

That looks fabulous, gonna have to try that sometime. Much more than jalapeños, mayo and shredded cheese?

[Skip]

I'd eat that !

[skipsdaughter]

glitchy Added a little cream cheese and crumbled bacon. Recipe called for green onions, but I didn't have any, so added a little (very little) red onion.

[Panhead John]

I just finished my first ever smoked pork shoulder. I don’t know if it’s because I’d never done it before myself and wasn’t sure how good it was supposed to taste, but, it turned out fantastic! Some of it was because of tips from you guys and Meathead. I dry brined an 8 lb. pork shoulder overnight. Added garlic powder and fresh ground pepper before putting it on the WSM at 9:30 this am. Smoked it at around 275-300 for the most part. Hickory chunks for smoke. Around 2:30 it had an IT of 165. Wrapped it in peach paper and put back on the grill till coals died at 4. Put in a 275* oven till 6:00. By then it was a perfect 200-203 in most areas. Let it rest in the cooler till 7:15. It was so tender and juicy, didn’t even need a knife really. And the bark turned out great. The only thing I’ll do different next time is let it cook uncovered for a while at the end. The crust wasn’t quite as crisp as I’d like. That was due to being wrapped for so long. Made some fresh green beans and garlic bread.

[HouseHomey]

Can o corn and call it a day.

[Dr. Pepper]

Moist interior. Nice!

[Texas Larry]

Well done...er, you know what I mean! Nice job on your first.

[Mikebosco28]

Reverse seared ribeye's (and a filet for the wife) on the Slow N Sear Deluxe

[Troutman]

Perfecto !!!

[Mikebosco28]

Dr. Pepper Thanks. I take it to 110 on the indirect side then throw them on the nuclear side. I flip often (especially with that flame) until I get a nice char on both sides. It's a matter of minutes. They are usually around 120 degrees when I pull them.

[kjbarth]

Nice first post! Welcome!

[Canadiansmokesman]

Stuffed smoked/seared flank steak 🤤

[Panhead John]

Looks really good! What’s it stuffed with?

[Canadiansmokesman]

Stuffed with red bell pepper( diced)
Onion, mushroom and monterey jack cheese

[Polarbear777]

Skillet tortilla pizza

[Michael_in_TX]

I like that idea!

[Polarbear777]

More smoked salmon.

[Polarbear777]

"Basque" cheesecake, which is trendy now...

[Panhead John]

I’m curious to know what the average weight is of AR Members is, compared to the general population. 😂

[SheilaAnn]

Polarbear777 Saw an article about it on SE. how was it? Looks amazing!

[JCBBQ]

Panhead John I’m not even kidding, I gained 50lbs in a year after joining The Pit. I couldn’t get enough smoked meat. 🙄