Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021

[Jfrosty27]

Some of you may remember a post of mine from a couple weeks ago where I dumped a whole chicken dinner on my garage floor while taking it into my house. Well I did it again with stellar result!

chicken thighs on the top shelf dripping seasoned fat on the potatoes, onions, and fresh green beans below. All roasted on the Recteq at 350 degrees until done. About 1.5 hours. Nice crispy skin, tender and flavorful veggies below. And best of all, really easy

[Whiskeyman53]

Smoked a couple of turkey leg quarters and a couple of wings. The wings will be frozen and used for greens. The quarters were brined in Bell's turkey brine overnight. Enjoyed the legs with a cauliflower steak and a tomato and white bean sauce.

[SheilaAnn]

I just did the same with wings for greens. I usually use a smoked ham hock, but found a recipe that called for turkey wings. They turn out great!

[Whiskeyman53]

SheilaAnn My wife uses a recipe of Paula Deens. The recipe calls for smoked turkey wings as a protein. The greens are very simple and fantastic.

[Ernest]

Spanish tortilla

[troymeister]

In the early 90's I was stationed at Rota Naval Air Station on the Costa Del Sol in Spain. In a town nearby called Jerez, I was dining alone outdoors in the village square and the owner of the establishment suggested the above along with a wonderful glass of local made Sherry. Afterwards I had some Homemade Ice Cream, Top Shelf Cognac and a Cigar...At that moment I became a total foodie.

[Ernest]

troymeister MAN!! It is so simple and yet it soothes the soul deeply. I had mine with apple pie moonshine........

[SheilaAnn]

I "AR" love you guys!

[troymeister]

Homemade Italian Sausage, Mushrooms, Cannellini Beans, Rigatoni, Parmesan Reggiano, a touch of Garden Salsa Chili, Spinach with Shallots, Garlic, White Wine and believe it or not...Pasta Water thickened by the Pasta itself and the Cannellini Beans. Caprese Salad with Home Grown Tomatoes and Basil...Oh Yeah....Cooking is Fun!

[ComfortablyNumb]

Homegrown on the Blackstone, beef burgers and yellow squash.

[Michael_in_TX]

This was an interesting dish. I had first heard of Spiedes from a recipe that Malcom Reed did a few years back. Apparently, this dish is quite popular is upstate New York and I wanted to try it again so began researching recipes. I came across a recipe from Ethan Chlebowsky: https://www.ethanchlebowski.com/cook...icken-spiedies. (Ethen is very much influenced by Kenji the way he approaches his recipes. Well worth checking out many of his other videos.)

The dish involved dry-brining cut up chicken pieces (I used boneless skinless chicken thighs) and then applying a mayo-garlic-oregano coating right before cooking. I was going to do these on the Weber Kettle, but just as I was about to get going we ended up having a bit of a thunderstorm so I switched to my cast iron griddle.



You can see they are really starting to brown up nicely, which Ethan attributes to the mayo and not applying the vinegar portion until everything is cooked.



As expected, I had some temperature issues doing this over an electric stove. The outsides were threatening to over-brown before the interior was anywhere near 175 F. (One of the many reasons Meathead doesn't like kabobs and I kinda agree!)

So for the remainder of the cook, they lived in a 400 F oven which did the job nicely:



Plated up with some broccoli topped with butter, a garlic and herb blend, and shredded Parmesan cheese. The vinaigrette added at the end to the chicken is basically olive oil, red wine vinegar, parsley, lemon zest, and oregano.



I liked this. (My wife really liked it.) It has a Mediterranean, almost Greek flair to it....kind of like a tzatziki sauce flavor in a way. Quite good.

[fzxdoc]

I've been eyeballing Meathead's Spiedes recipe for a while. Your recipe choice looks good too. Great video along with it.

Smart move to brown them and then let the oven take over.

I also distrust chicken kebabs because you can't get every piece to food safe temps without drying out some of the kebab. To be completely safe I'd probably SV the chunks first then coat them and cook them on the grill.

That said, I make traditional shish tawook often, tossing caution to the wind.

Kathryn

[Eric2662]

Steelhead Trout, rubbed with some Memphis Dust. I first brined it in salt water for about 30 min. Then put It on the Daniel Boone at about 225 for roughly 30-45 minutes. It came out very tasty!

[Michael_in_TX]

I never thought about brining in salt water. Also, gorgeous serving plank!

[Eric2662]

Its an olive wood board I got from Trader Joes a few years back. 

[Henrik]

Doing a classic pulled pork on my PK TX today, with oak wood for smoke flavor. Dang delicious!!


The ingredients



Action shot I



Action shot II



The bark is almost where I want it, time to wrap soon. A few more hours to go...

[jfmorris]

Henrik that is what I have done as well, with steaks, chops, ribs and chicken. I never felt that things were too salty, even though I know there is some salt in the rub.

[Henrik]

By the way jfmorris - I literally _made_ this rub for PP, so if you have some around, do give it a try. It builds real nice bark and adds good flavor.

[jfmorris]

Henrik will do! I have two butts in the freezer. I'll thaw one and maybe cook it for my birthday next week. Nice to do a hands off cook on days like that.

[mgaretz]

Chicken thighs and sweet potato, both made on the pellet grill.

[Elton's BBQ]

Chili con Carne today.. with beans

[Henrik]

Always a winner. Nice one 👊!

[Elton's BBQ]

Thanks Henrik

[jhapka]

Portuguese Kale Soup

[theroc]

The kale soup looks great.  But that was just an excuse to show us your fabulous looking bread, right?

[jhapka]

SheilaAnn I do the bread. This summer has been hotter and drier than usual and the kale in the garden loves it. theroc the soup is also an excuse to eat the bread… and kale. But don’t sleep on the soup. There’s a reason why Bourdain liked it so much.

[Jim White]

That soup is a favorite in our house.

[Richard Chrz]

Tonight’s meatloaf.. I made a fresh vodka sauce and added about a 1/2 cup to this.

[Richard Chrz]

Jfrosty27 , my grammar edit would be, I put the cheese on it when it is about 145, then back into the oven to finish under a broil to get the browning on the cheese.

[glitchy]

The oven? You don’t do meatloaf on the grill? 🤪

[painter]

Can you post a full recipe?

[Attjack]

Lamb loin chops and Mediterranean salad.

[Dr. Pepper]

Infrared!

[Spinaker]

Wow dude, just wow.

[Spinaker]

uuuuuuuuuugh, what? No phone call? No E-vite? I see how it is.......... Great looking cook, brother.

[jhoskins]

Chicken piccata for a few friends who just had a baby.

[Troutman]

Beautiful !!

[Eric2662]

Bison chuck roast Sous vide for 28 hours. Then placed in an ice bath, and put in the fridge to cook later. I had already brined it with salt for a few hours so I then took it out of the fridge and coated it with some black pepper and about 1/4 a teaspoonof white sugar to help with the bark. For the final step I placed it on my Pit Barrel for about 2 hours.

[Attjack]

Bison is delicious. I'm planning on picking up some more soon. That chuck looks delicious.

[Dr. Pepper]

Beautiful! Qs: what temp SV, what temp in smoker, what final pull temp. I would like try that.

[Eric2662]

I had the SV at 150 F. Then put it in my Pit Barrel, which runs anywhere from 275-325 from the few times I've tested it. I was trying for a higher temp to build the crust. As far as pull temp, I wasn't looking for a particular number. I was content as long as it didn't climb to what I set the SV at 150. But I think I pulled it around 145 when I was satisfied with the crust.
You should! Its a lot of fun.