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Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021
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@Elton's BBQ had posted a pork chop cook yesterday, and I asked if he had used a turmeric recipe. Today, while one of our daughters is on a girlfriend retreat, we have the SIL and three grandkids over for the night. Defrosted some of the remaining pork chops from a ½ pig purchase last year. Used this recipe, with turmeric, fish sauce, oyster sauce, tomato paste. (We didn't make the rice, instead made boiled fresh corn on the cob, baked small yukon golds, and caprese salad.)
https://www.cookinglight.com/recipes...een-onion-rice
Umami, umami, umami! Grilled over lump charcoal and splits, with frequent turning.
Last edited by Dr. Pepper; May 14, 2021, 10:57 PM.
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Great Pictures! Thank you for the share! Especially the kiddos and their pork chops! I ate those with my hands as well. Love the Santa Maria also!Last edited by Richard Chrz; May 15, 2021, 11:32 AM.
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Pretty much what everyone else said. 👍
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Apr 2016
- 19253
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
We are visiting some of my wife's pickleball friends and I asked my wife if she would like me to make anything to take. Out of everything I make, from main courses, to sides, to deserts, she asked for something I call cinnamon twists. All it is is 3 pieces of pie dough rolled thin and then stacked with cinnamon bun filling between the layers. I do add a glaze after they cool down.
I slightly over processed the dough and instead of being light and flakey, they turned out a little chewy, but still tasty.
In the oven.
Ready to go.
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Richard Chrz I use SAF instant premium yeast. Now, when you bring up all that mathematics about hydration percentage, my grandma would slap the taste out of my mouth. LOL, I make dough by feel.
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Ernest Ha! Too funny about your grandma! Fair enough. My breads I have learned to know some of it by feel. I am wanting to go after my own bun, every time I see yours I’m reminded how much I need to go after that bake as well. It’s always better when we can make it to our standards.
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Gorgeous. That is magazine quality. Pic itself looks good enough to eat!
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The MAK and the little PKGO teamed up for dinner again. 3 massive porterhouse steaks and 1 good sized one. Smoke mode on the MAK and then seared on the PK. Was a challenge working 4 steaks on 2 separate grates, but I did pretty ok :P
The normal sized steak stayed in the MAK warming box until the big ones were at 80 degrees. They all hit 110 at the same time.
Store didn't have briquettes, so I had to use lump for the first time. This led to my only struggle, I bought a small chimney for a small grill... woulda been fine with briquettes, not enough room to get all the lump started.
PKGO LOADED to the max, flip flip flip swap sides flip flip and done...
nailed it!
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That meat looks pretty perfect! Nicely done.
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BTW, ItsAllGoneToTheDogs , is that FOGO's charcoal rub on those steaks?
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Dr. Pepper haven't tried the FOGO one yet, but the only charcoal rub I've tried with actual flavor is the Hard Core Carnivore one and that's what this is. I'll keep an eye out for FOGO if it has a flavor other than salt though.
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Wow! That looks great Mark! You’re in Houston, and didn’t call me? 😱 I’m crushed. 😢Last edited by Panhead John; May 15, 2021, 08:33 PM.
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Club Member
- Nov 2017
- 7927
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
This morning I rummaged through the deep freeze, and came up with some pork tenderloins. Tonight’s cook was done inside, using a cast iron skillet on the stove top and oven - a recipe called Island Pork Tenderloin Salad that I came across on epicurious.com a couple of years ago. Light, savory, refreshing. Good summer fare.
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Club Member
- Mar 2017
- 33
- Oklahoma City, OK
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-Custom Pitts & Spitts stick burner
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Made Malcom Reed’s MaRib Sammich tonight, it’s a keeper! https://howtobbqright.com/2021/04/22/macrib-sandwich/
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You make a shallow cut next to each bone on the underside before cooking. When they are done, the bones slide right out cleanly and the meat stays intact. I was shocked it didn’t fall apart, but stayed together perfectly.Last edited by Biobus; May 16, 2021, 08:29 AM.
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Now THAT is a party sub worthy of ordering. Puts them Subway ones to shame!
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