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

[BradNorthGA]

Wife & I made another spaghetti squash last night, with ground beef and shredded mozzarella

[BradNorthGA]

Attjack it's one of my wife's favorites. I really like it myself as well

[Andrrr]

Nice. Is there sauce in there somewhere?

[BradNorthGA]

Andrrr yes, sauce underneath the cheese, with the meat

[gilbertpilz]

Cooked a semi-boneless (weird name - it either has a bone or it doesn't, right?) leg of lamb for Easter at the in-laws. Could have used more salt during the dry brine and less charcoal during the cook - which I had trouble holding below 270℉ for around 2 1/2 hours. It was 130℉ at the center when I took it off and, with the carryover and the re-heating at the in-laws, resulted in medium well near the edges to medium rare near the center.

[RichieB]

Looks fantastic!. I did a semi boneless too past weekend. I think the difference is the bone is cut by the meat, thus semi where a bone-in has the whole bone from the leg. I'm no butcher but lookin at pictures of both that is what I see as the difference.

[holehogg]

Haven't done one in some time, so happy I did.
SPG

[Richard Chrz]

Left over dino ribs... tacos.

[WI Bubba]

Somebody has been attending the Ernest school of photography.

[Richard Chrz]

WI Bubba , oh I don’t think I have it in me to try and be Ernest, he is another level. I just like to play with my food a bit, and learn something from each dish/photo. Earlier this year I was approved to be a food photographer for Getty images and I-Stock photo, just keeping my mind engaged in the transitional learning of various crafts.

[Dewesq55]

For my birthday, a Manhattan Steakhouse dinner at home:

Starter:
8-12 shrimp cocktail:


Second Course - Caesar Salad with Anchovies:


Main Course - Charcoal grilled/front seared 28 oz. CAB T-bone. TBH, the steak was over-cooked. I set a temp alarm on my FireBoard, which apparently fired, but my phone didn't alarm 😕:


Side dish - Three Cheese Au Gratin Potatoes:


Dessert - Three Layer Carrot Cake (No raisins!) With Cream Cheese Butter Cream Frosting:

[RichieB]

Happy Birthday. I'm close to going to bed, but seeing this I'm hungry.

[Old Glory]

Meal fit for a King! Happy Birthday!

[JCBBQ]

What a feast!! HBD!

[Ernest]

Shrimp!!!!!

[Troutman]

Actually if you're truly from the south that would be SHRIMPS !!!

[Ernest]

Troutman and you are right about that except one major issue. It is actually SKRIMP!!!

[Old Glory]

"6-inch Ribbon Curls Honey"
"That's Impossible!"
"6-INCHES!"

[SheilaAnn]

Big ole burger on ciabatta with muenster cheese. Took a bite before i remembered the picture. All done on the grill with regular charcoal and a few pecan chips. Served on PHJ Basics.

[Panhead John]

SheilaAnn That is one good looking burger! Much too fine a burger to be displayed on my basics line. I appreciate your numerous shout outs of my PJ Plating Products, when displaying your amazing cooks. Therefore I am sending you a one year supply of my PJ’s Premium Line of plates at no charge. I’ll have my West Coast VP of Sales, David Dufus, contact you with more info.

[Troutman]

And I thought that was real china, look how wrong you can be !! Great looking burger btw, love using Ciabatta buns myself !!

[SheilaAnn]

Panhead John much appreciated!
Troutman just a testament to the quality of the the PHJ Line. 🤣

[tamidw]

Smoked New York strip steak roast. Turned out a little over done as alarm didn’t sound. 🤔 Dinner finished with roasted baby potatoes in garlic and rosemary oil with cheese melted on top and green beans and bacon.

[glitchy]

What did you think of the strip roast? I definitely won’t hesitate to do another.

[tamidw]

glitchy It was good and tender and had great flavor. Price was right on it too, our Safeway had them 50% off on sale around the holidays so I grabbed one and put in freezer to try. I would definitely do one again as well. We still have almost half of it left so I am going to slice it for french dips.

[pkadare]

Full pork loin on the PBC using Jabin Postal's recipe. Served with oven roasted asparagus (nothing quite like early spring asparagus) and oven roasted butternut squash. Incredibly juicy and while simple, the sauce was incredible. I used MMMD for the rub.
There was so much juice running off of these things that I had a bit of trouble keeping the temps up, but sticking on my Pit Viper attached to my Fireboard 2 Drive soon resolved that issue.

https://postalbarbecue.com/recipe/smoked-pork-loin-in-the-pit-barrel-cooker/

https://www.allrecipes.com/recipe/214931/oven-roasted-asparagus/

Yummy stalactites of pork fat and juices formed on the bottom of the loins.

[kjbarth]

Looks delicious!

[Troutman]

Awesome looking pork

[pkadare]

Troutman, thanks, it was so good. From Costco.

[Attjack]

Breakfast. Rye toast, grilled fingerling potatoes, roasted red peppers, and a fried egg.

[crazytown3]

I could eat that for breakfast, lunch and dinner. Looks so dang good.

[Dr. Pepper]

Beautiful plate of food. Simple foods, real food, nicely done.

[Berner9]

Stir fry

[smokenoob]

Caught this mornin’ while watchin’ Blues fly by
Pompano tacos tonight!

[SheilaAnn]

I ❤️ Pompano.......

[Mr. Bones]

Da Blues!!!

Usedta know lotsa them pilots, back in th day; reckon their kids is flyin em, now.

[smokenoob]

Thanks for the comments!
It was an awesome day!

[Old Glory]

Wednesday night stir fry. Chicken and brown sauce with veggies from the fridge. Orange bell peppers and green beans. My wife likes extra sauce so I make that way for her.

[Richard Chrz]

Fantastic, love the wok shot! Is that in a base of a wsm?

[Old Glory]

Richard Chrz Thanks! it is a Wok Burner from Out Door Stir Fry. Recommended by Kenji at Serious Eats. Works great plenty of Wok Hei.

http://outdoorstirfry.com/product/powerflamer-propane-160/

[MrSkimo]

Alright - cooked indoors, but it could have been outside! Momofuku cooking class tonight. The wife and I made Korean Fried Chicken. 24 hour brine in a buttermilk/spice/hot sauce mixture. Battered and twice fried for crispiness. Then glazed with a spicy/sweet sauce.

[Attjack]

Wish I was there.

[SheilaAnn]

What Attjack said

[Attjack]

Kushiyaki on the Son of Hibachi with cucumber salad.

[mnavarre]

The Thaan binchotan burns hotter, cleaner, and longer than KBB. I get about an hour and a half of truly useful heat on my hibachi using KBB. The Thaan was more then twice as long. If I ever have people over for a yaki party or korean BBQ, I'll use the binchotan. If it's just me and the wife, I'll stick to KBB.

[Attjack]

mnavarre that makes sense. I'll get some before I have a hibachi get-together.

[SheilaAnn]

Attjack we would fill the grills and it would last all night. Roughly a 3 hour service. And would still have to water it down. Probably did 300-500 servings. Granted, we did more than just yakitori. We had king trumpets, burgers, short rib, pork belly... not just chicken. And what mnavarre said