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

[Macktechie]

Practicing my butchering skills and made pork steaks. This was the most picture worthy I plan on making more of these.

[Ernest]

I'm crying for that skin. I turned over the fish too early

[Ernest]

Troutman I have an excuse, rained heavily during the cook.

[Waiting for the Worms]

WOW! You actually are a human that can, and does have things go wrong with a cook. Who knew?

[frailinryan]

Awesome grill!

[Richard Chrz]

Oak split fire on my 22 kettle. Skinny ribeyes, asparagus, & mushrooms. I also hit a slice of my chocolate sourdough bake from yesterday on the grill and also hit both sides with enough flame to melt the butter, it made an incredible dessert.

[Ernest]

The mini sauce pan... Le Creuset?

[Richard Chrz]

Ernest, yes. I love those mini Le Creusets for the grill, small handles work well on the grill.

[Jfrosty27]

Something new tonight.

I found some really thin pork loin chops on sale a while back. I mean really thin. Like 3/16”. I didn’t know what I would do with them but they were so cheap I grabbed a couple packs and tossed them in the freezer while I thought about it.

Anyway, I marinated them overnight in teriyaki. Then I stacked them in layers with thinly sliced pineapple and some weird sausage slices my wife bought that I also didn’t know what to do with.

I smoked the stack at 275 in the Recteq for about three hours to an IT of 150. Then sliced and made into wraps with some sweet and sour slaw from the deli. Delish. Not bad for just winging it.

[fzxdoc]

Never heard of sausage strips. You put them to excellent use, though. Great idea all around. Plus you've got more room in the freezer. Win-win.

Kathryn

[Troutman]

A mini-trompo, I like it !!!

[Dewesq55]

Malcom Reed's BBQ Chicken. I love this cook and have made it several times. Sides were yellow rice and a cucumber salad made by Barbara.

[RichieB]

Hi all, hope your getting your spring on. Got some summer weather heading this way. Perfect for you know what, Q'in'. Like a need that to fire up a cooker.

Tonight did a grilled meatloaf on Kettle and SnS. It was a variation on MH's recipe. Biggest difference, quantity. Called for 32oz. I did 8oz.
Then, no pork or bacon. I had 2 4oz burgers I had did a grind on. One chuck and another brisket/short rib. So 8oz. Some alternative on ingredients, mainly the dry and only used onion. Cook method was followed. Ran about 330. Only issue, I allowed it to be on a bit longer that it should have been. So a little over done result not as moist as I would like. But all in all a solid cook. Oh, paired with my reverse jalapeño popper dip and Ritz Toasted Chips.

http://amazingribs.com/tested-recipes/meatloaf-recipes/grilled-meatloaf-recipe-ultimate-comfort-food/#wprm-recipe-container-1505

[Jfrosty27]

Yum. I need to do some meatloaf. Always a winner. And pretty easy too. Nice work pitmaster.

[mnavarre]

Snow crab stir fried in ginger-scallion butter and some Tumeric rice pilaf that would have been better if I'd used better rice.



Crab and stir fry recipe from Sitka, crappy rice from the pandemic.

[SheilaAnn]

Little tomatoes from csa. Basil from the garden. Bruschetta!

[Troutman]

Purdy !!!

[SheilaAnn]

Burgers. Over mesquite. store bought brioche, way dry. I even buttered and toasted them. Burgers rocked, though!

[RonB]

WOW!

[SheilaAnn]

glitchy it’s either that or commission Ernest or Richard Chrz to make them for us 💕🙏🏻🤤

[Troutman]

I'm likin' this like 10x. THAT'S how you make a proper burger. Forget the wimpy smash burgers, that's the real deal right there. Good work gal !!!

[Michael_in_TX]

There is a Kashmiri chicken dish that I like to do. It's chicken drumsticks seasoned with salt, kashmiri pepper (think cayenne and American paprika blend), garam masala, ginger, garlic, and greek yogurt. I've always done it on the Weber kettle and it turns out fantastic. I always make a bunch as this is one of those dishes that is excellent for midnight snacking.

Well, the weather this week is just not grilling friendly. I think we'll finally have a day without rain this Sunday.

I needed to use up these chicken legs, so I resigned myself to doing them under the broiler. They turned out good and flavorful, but there is was a certain "blandness" that came from the absence of charcoal and wood smoke. The lack of smoke flavor was quite pronounced the more I ate. I kid you not -- I actually opened my pantry to see if I had some liquid smoke still hanging out. Stupid weather.

Here's the marinated chicken. (Yes, it is pink. Pretty, isn't it?)



And here's the final dish. Impressive char, actually, for doing it under the broiler, but.....flavor-wise I might as well have painted it on.

[Dewesq55]

Michael_in_TX - Do you have a recipe or a link? I always have Kashmiri Mirch on hand and those legs look outstanding.

[fzxdoc]

Kashmiri mirch always makes the bird look tandoor-ish. Nice cook. I'd love to see the recipe as well, if it's not too much trouble.

K.

[Michael_in_TX]

Here yall go! https://www.youtube.com/watch?v=GcWYXQ5vILs

[Ernest]

Chicken sammich and nuggets

[gboss]

Used the "Steve Albini" rub for two cooks this weekend. It was good on both, but I think I liked it better on the pork.

Friday was sirloin cap from Costco (fat cap off, boo!). Front seared. Served with roasted radishes and steamed broccoli.





Sunday was a pork loin roast. Reverse seared. Served with yellow squash, onions and spinach.



Rub info here:

https://www.bonappetit.com/recipes/article/the-steve-albini-approved-midyett-rub-will-change-how-you-cook-meat

[fzxdoc]

Porky perfection.

Kathryn

[Dewesq55]

Spicy Shrimp Tacos with Avocado Salsa and Lime Cilantro Chipotle Crema:
#TacoTuesday

[Dr. Pepper]

Gotta love shrimp tacos on corn tortillas! Nicely done.

[Dewesq55]

Dr. Pepper - Thanks! I have always made them before on flour tortillas but decided this time to try them on corn. They were just heated about 30 seconds per side in a dry skillet over medium high heat. Also, this was the first time I used garnishes of crumbled cotija cheese, chopped cilantro leaves and lime zest shreds. All of the changes and additions were a hit with my eaters (Barbara and her daughter who has just moved back in with us after a break-up.)

[Jkam]

Chicken spiedies. These are a delicacy from my hometown that I make once or twice a week.

[HawkerXP]

Mrs. H said "pork chops " tonight.

When I got home from the Dentist I found these. Certainly not pork chops. I’m thinking pork steaks.

Dusted with Hanks pork n chicken. Flipped between direct and indirect until 140 - 145.

[HawkerXP]

Forgot to say..... delicious!