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

[RichieB]

Have not done this simple grill for a long time. When in Jersey late 60s a diner I think Totowa on RT 3. Long time ago. Had the greatest pizza burger. Beef, mazzarella cheese and sauce on an english muffin. Oh so good especially after an evening out. My take. I loaded fries with with cheese and sauce. Done on gasser.


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[kjbarth]

Tik-Tok diner, Rt 3, Clifton. An institution.

[SheilaAnn]

Homemade egg rolls and walnut shrimp. Yes, a few grains of rice are out of place. No, I do not have curly green onions for garnish. It’s by design, I didn’t want to show up Ernest. That said, I did add sriracha to the walnut glaze that really was tasty. But the glaze cooled super quick and some of the walnuts were like pralines!

[Waiting for the Worms]

Thanks for not showing the rest of us up, like some people do.

[latenight71]

i used to eat at a Santa Maria-style BBQ joint for years right in my hood and it left and "Poof", no mo' Santa Maria style. So I've been playing with rubs to match it and finally figured it out. it goes like this -

Salt
Pepper
garlic powder

or, like this:

salt
pepper

or, like this:

salt

or, like this:

meat with whateva on bbq with some firey red oak wood rollin'

this is how i did it camping it the desert this week on a Weber 18 Joe short legger. campers were too hungry for me to shoot any sliced pics - they ate it as fast as I sliced!

this the wood, yo! i chain-sawed up small bits to add to flame.



the fire is rolling, yo!




smacked up a mess of chichie wings along with said tr-tip. i hit wings with sauce and seared again but all got stomached before I had a chance to record. Tri-tip came out perfectly scheduled medium (the way my wife and kids insist it be!), but I did get one or two fairly pink slices!




This is the small, cheap fork I used to turn the meat as my usual tongs and other bbq tools were accidently left in the dishwasher at home. A small but mighty tool. It served the job well. burned fingers were optional but necessary.



a bonus shot of Panhead John and me back in the day. I can't believe my hair is still the same color!!

[latenight71]

SheilaAnn Papa's Western BBQ started out on Anaheim St. across from Big Jeff's carwash for many years then moved to PCH and Anaheim across from Rec Park golf course where the Brazilian steak house is now. Papa's closed early 2000's if i recall correctly.

[theroc]

Most excellent. Red oak live fire - the way tri-tip was meant to be cooked!

[SheilaAnn]

latenight71 I barely remember that place. It was when first moved here. I hear the Brazilian place is not that great. I’ve a few people they have gotten sick from there.

[saneric38]

Brought the PBJ to Mom's to cook a couple chickens while my brother and I did some repairs around her house. Mom has some crawfish bisque made, and my brother brought some red beans. The beans were made with a sweet ham which gave a neat sweet flavor. Also the plate in one of the pictures is part of a set Mom had when I was a kid 40 years ago.

Edit to add a picture of chicken lollipops and breast I cooked on the pellet smoker for a pot luck at work. It was great.

[BradNorthGA]

Supper last night - baguette, cauliflower, and seared tuna steak with herb butter. Wife took the picture

[Andrrr]

I’m going to start posting cooks and saying that my wife took the picture. It’s the perfect excuse for my poor photography!

[JCBBQ]

Pork belly burnt ends, rice and a Waldorf salad

[Troutman]

Pig candy !!!!

[Attjack]

Steak and eggs.

[Troutman]

Beautiful, as always !!

[Dr. Pepper]

Attjack I love all of your cooks. For a while, you were mostly cooking Asian meals. Now you're hitting eggs on top of steaks, toast. All beautifully presented and photographed. I'm a big fan. (Look out or Ernest will be coming after you!)

[Attjack]

Thanks, Dr. Pepper I definitely like asian cooking styles but am interested in all styles.

[grantgallagher]

Filet mignon (wifes fave) sous vide and then torched. Seasoned with salt and spiceology expresso chile rub.

[Dewesq55]

Gorgeous! That's Barbara's favorite also.

[Richard Chrz]

Burger night.

[Dr. Pepper]

Delicious, Richard. As always!

[Andrrr]

Did you put the cheese side down and then put another slice of cheese on top? 🤤

[Richard Chrz]

Andrrr The bottom is Plochmans mustard and mayo mixed together.

[Ernest]

Found some gyro meat. Why not whip up some pasta.....

[Ernest]

There's a UHaul truck on fire, is that you Panhead John?

[Mr. Bones]

Ernest Brotherman, please make dang dang certain to deep scrub, repeatedly, to git any traces of accelerant offa yer hands, afore CSI gits there!

Ain't accusin nobody of nuthin, jus sayin, a friendly PSA.

[Ernest]

HAHAHA

[BradNorthGA]

Got some Bison filets for my birthday, asked here on the forum for advice on how to grill them since I had never done them before. Thanks to everyone who replied, they turned out amazing they were so delicious! Plated it with some avocado and leftover fried rice

[IdSmokeThat]

Leftover pork butt makes great nachos

[BradNorthGA]

I'm about to smoke a pork butt again, definitely eyeing some nachos for the leftover meat now!

[tamidw]

Why yes it does! Looks great!

[ecowper]

Minestrone soup tonight ..... it counts for Pitmaster cause I used my own bacon, right?

I used my recipe, not many changes to it .... method is pretty much the same. Used store bought ham, chunked up, instead of ham hocks. Not really any other difference. Came out good :-)

fzxdoc Rancho Gordo Marcella’s for the win!

Henrik see canellini beans and chianti :-)

Some of the ingredients you need

Cooking the beans

Cooking the soup

Put it all together

Then right at the end add some fresh parmesan and green beans

What the Canellini’s look like when they are cooked

Everything in the bowl .... served it with a nice Chianti

[Mr. Bones]

Looks an sounds delicious, Brother!

Jus outta pure curiosity, did ya smoke th store-boughten ham, any?

[ecowper]

Mr. Bones I didn’t smoke the ham .... should have, would have been better.

[fzxdoc]

I was wondering which recipe you’d choose first for the RG Marcella beans.

Looks great!

K.

[theroc]

Stir-fried snow crab with ginger scallion butter. First shipment of the new Sitka Salmon season, using their recipe. Very tasty stuff.

[SheilaAnn]

theroc my first shipment is arriving soon!

Great cook!

[Troutman]

Super nice !!

[Attjack]

I had family over for dinner. My sister was up from California to visit and deliver us a pig. They brought banh mi for an appetizer and I made Yakisoba on the EVO.

[Troutman]

Love banh mi sammies. Love that EVO as well. Been watching Sam the Cooking Guy use his and have some definite MCS urges. Too expensive right now unfortunately

[Attjack]

My nephew is into asian food and knows all the spots around the city. He's also a Mexican food connoisseur among other things. He sourced the sammies.

The evo is great but yes it is also expensive. I would be curious to experience the performance of the evo as compared to a blackstone or camp chef flat top.

Sam is always entertaining. Though some if the stuff he cooks isn't for me. But he pumps out so much content that's to be expected. I wonder how much his youtube show makes?