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

[Attjack]

Breaking in my new grill with Yakitori.

[W.A.]

What you put in the little pot? Is it sauce for the kabobs?

[Attjack]

W.A. Yeah, that the tare (sauce) for the yakitori. After the chicken is partially cooked I brush it on both sides of the skewers and continue to cook them until it caramelized and the chicken is cooked through.

[Attjack]

Yakitori Sauce (Tare):
½ cup soy sauce
½ cup mirin
¼ cup sake
¼ cup water
2 tsp brown sugar

Boil to dissolve the sugar and then simmer to reduce by half.

[theroc]

Smoke-roasted Ora King salmon over the oak live fire on the Buckaroo.

[Elton's BBQ]

Ohh yeah.. that Salmon looks good..

[CaptainMike]

Sir Charles I and Sir Charles II being slowly transformed into succulent beef barbacoa for one of Collette's coworker's going away party. I might have to indulge in a nibble or 2...

[klflowers]

When and where should I show up? I just got my second shot - I know I need to wait 2 weeks, but I can mask and glove up...

[CaptainMike]

Tomorrow at noon in the Great State of Jefferson, klflowers. Masks and gloves are optional.

[JakeT]

Grilled Berkshire pork chop. Mm mm good! No pics of the plating, too hungry.

[Canadiansmokesman]

Simple tasty smoked beef nachos tonight🔥

[SheilaAnn]

We did nachos last night. Mine ain’t got nothin on yours! Looks fantastic!

[Mark V]

Wings with a sauce recipe from my younger brother, he won't let me share, but it is good! He put together the Hy Vee charcuterie section, for those in the midwest.

[shify]

Going back to the basics. A pan-fried burger, 80/20 chuck, hand patties and topped with American cheese and pickled fresnos. Had to take an in-action shot to get the money shot of that crust. Just a hot pan, lots of salt and a tiny rub of vegetable oil on the patty. Maillard at its finest

[SheilaAnn]

shify just watched an episode of No Reservations and Bourdain was talking about doing the basics. He did a beef Bourguignon, Thomas Keller did a roast chicken, etc. Laurent Tourondel did a griddled burger. Yours looks better! Great looking crust!

[PNWsmoke]

Spare ribs
one with MMd
one with Asian rub
both with Asian bbq sauce
https://www.thehongkongcookery.com/2...pice-ribs.html

[Harry]

Not grilling but certainly food we are having on April Fool's Day. Meet Ernie Egg, Eddie Egg, and Evie Egg. NOW, try to eat them without feeling guilty. Any farm boys and girls out there who were told, "DO NOT NAME YOUR 4H project!!"?

THEN, the main course was served. I cut the cake. Perfect meatloaf with potato frosting. We may never make it the old way, in a loaf pan, again this was so good. I didn't even need catsup.

[ItsAllGoneToTheDogs]

I love both of these dishes. I am imagining inviting friends over for dinner and brining out a "cake" for the main course.

[Panhead John]

I just love cherry tomatoes on my cake!

[PNWsmoke]

I looked at the chicks a couple times.
Just noticed Meatloaf.
Grand!

[Ernest]

Coconut shrimp

[Elton's BBQ]

And i go bananas of your shots..
Looks superb!

[ItsAllGoneToTheDogs]

Smoked up some massive lobster tails and shrimp. Butter, a ton of smoked garlic, and home made pepper powder. The pepper powder and smoked garlic kinda make for a weird composition visually but dang it was good.

[smokin fool]

My cook doesn't deserve a pic today....heating up a 9 lb spiral ham on the gasser.
The ingrates 'didn't want no smoke on they're ham'....poor babies.
Anyway, I digress, trying to maintain 280 on the gasser, winds outta the north today ands colder than you know where.
Have a brown sugar cinnamon glaze to finish it up in a few hours.
The stupid feeble moronic idiots who run this place have decided to lock the province as of midnight for another 30 days.
Dolts.
So now the whole province is going to have Easter today so you can have it with family.
Jerks.
....what me bitter!?!?!?!?

[ofelles]

I think you'd feel better if you told us how you really feel. 😎

[W.A.]

Get another citizenship somewhere like Uruguay.

[jhoskins]

SWMBO also requested no smoke on the ham, I just don’t understand these people... lol

[ItsAllGoneToTheDogs]

After the previous success of smoking grains for a brewing friend, we collaborated again. Due to a short notice work trip all experimentation went out the window and so...


The whole jalapenos went to my brewing friend as...

Chipotles. I made the rest into pepper powder. He made beer

He put chipotles in at 3 phases, the final bit being chipotles soaked in spirits (whisky maybe?)

It does smell of smoke and peppers, but its very smooth. There isn't a heavy bite of heat but it lingers in a good way for 10+ minutes.

BTW I did this smoke back in mid-Feb, today was the first time testing the results. Sadly the brewer will be unable to sample his own wares for a few months, and then we'll give it another go.

[jhoskins]

Yum! How long/what temp did you smoke the peppers at?! I love the idea of pepper powder

[ItsAllGoneToTheDogs]

jhoskins I generally smoke them 8-12 hours (165-180ish) the sliced peppers are usually done in this time, the whole ones it's a bit iffy. If they aren't "snappy" then they go in the oven on the lowest setting with convection which is about 170 for me for a few more hours. Then into a coffee grinder. The powder is amazing, I use it in everything.

[Henrik]

Smoked salmon on the PK grill tonight, used cherry wood. Turned out real good.

[BradNorthGA]

Yesterday I decided to do something experimental with a whole chicken. I removed the skin, put Simon and Garfunkel rub on the chicken, then put Memphis Dust rub on the skin to make cracklins. I smoked the skin along with the chicken, which I pulled once it was done

Then I made tacos with the smoked chicken, cracklins, cilantro, onion, and some avocado. They were really great, my wife said they were the best tacos she ever had so I reckon that's a ringing endorsement

[SheilaAnn]

How fun!