Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

[Huskee]

It's that time again. Time to bring out the long sleeves and put away the shorts. And time for a brand new seasonal edition of SUWYC!

Welcome to Volume 23 - Fall 2021!

[holehogg]

Thank you I can partake again. Looking forward to it 😊

[ofelles]

Spring for you right?

[ComfortablyNumb]

Started off Fall 2021 with cubed potato and garlic



And one egg

[Troutman]

I like the comal pan in the second photo.

[tamidw]

Looks good! We get double yolks a lot with our chickens we have. Many times, the yolks tend to be on the smaller side, but we do get quite a few eggs that seem to have full size yolks as double. I think once we got triple yolk!

[bbqLuv]

I can't eat anything looking at me.

[Eric2662]

I did Another steak from carrot finished beef. This time a New York strip.

I Dry brined the NY strip in salt for 48 hours uncovered in the refrigerator, then I put it in a sous vide bath for 2 hours. After the sous vide bath I placed it in the refrigerator again and came back to it later for the final step searing it over a piping hot charcoal chimney using the flat side of Grillgrate.

[Troutman]

Problem with those stupid NYT recipes is they want me to pay for them. I refuse. What's the basic premise behind that, I've never heard of it either?

[Eric2662]

Troutman My bad. I thought that article was free. Not really a recipe, just an explanation of this farm in the Bakersfield are of California that sells beef finished on carrots.
Check this article out from Food and Wine if you are interested. Its pretty cool.

https://www.foodandwine.com/cooking-techniques/why-carrot-fed-might-be-next-big-thing-in-beef

[SheilaAnn]

At my old job, we went to visit that farm. Odd thing, finishing the cattle on carrots. Interesting flavor, but not anything I will rush out to get.

[CaptainMike]

Happy Fall, y'all!

[ComfortablyNumb]

Well, from someone working on orchard ladders everyday, thanks.

[CaptainMike]

'Tis better than an unhappy fall!

[ComfortablyNumb]

Happy, unhappy, just as long as it's not painful!

[Dr. Pepper]

There, fixed that for you, James ComfortablyNumb
Immature:


Really Immature


Sorry, y'all. Anyone,feel free to use one of these as your avatar.

[SheilaAnn]

Panhead John might use the 2nd picture….

[tamidw]

Haha! Awesome

[Black99vette]

LOL

[HawkerXP]

One egg with a splash of whites, jack n cheddar with spinach and leftover brisket omelet. Bacon on the side.

[Elton's BBQ]

Nothing wrong with that picture!

[holehogg]

Yes.

[Attjack]

Spicy Coconut Grilled Chicken Salad with Lime Vinaigrette.

[Elton's BBQ]

This looks fantastic!
Got a recipie for this?

[IFindZeroBadCooks]

Chicken Parmesan made with homegrown tomatoes contributed by SWMBO. Fried in a CI in the smoker so it counts for here right?

SWMBO rates it 11/10 and better than any restaurant.

[IFindZeroBadCooks]

Andrrr Joey877

https://www.thekitchn.com/chicken-parmesan-recipe-reviews-23004303

https://www.katecooksthebooks.com/cooks-illustrated-chicken-parmesan/

The Kitchn site pointed me to the above recipe. which I largely followed. SWMBO's tomatoes were Beefsteak and Big Boy varieties, which she loved presumably because they were home grown and super fresh. I also added cornstarch to the bag with the chicken and got them covered so the egg wash and batter stuck better to the chicken.

[IFindZeroBadCooks]

Of course, doing the final frying and baking steps in the smoker made for easier clean-up and less frying smells inside.

[Andrrr]

Awesome. Thank you!

[skipsdaughter]

Tonight's dinner: Brussels sprouts and cheddar soup.

[RustyHaines]

That looks wonderful !

[skipsdaughter]

I was pleasantly surprised by the taste. Added some pancetta and ghost pepper cheese and it had a nice heat to it.

[Dr. Pepper]

Love love love Brussels!

[Richard Chrz]

Smoked a chuck today, reduced some dino rib bone stock down by half, grabbed some fresh herbs out of the garden, and went with this.

[tbob4]

Fantastic

[Richard Chrz]

So, my fail in this was the egg. I thought great time to use the new Anova SV. Gave me a reason to pull it out of the box. I should have read the instructions, it;s a bit more then plug it in, dial up to hopeful temp and wheel away. Lol. 2 hours later I settled for a hard boiled, which also was a fail, as I had not ever worked with partial boiled before I heated some water the old fashion way. Guess I need to read those instructions soon,

[Thunder77]

Wow!

[Michael_in_TX]

Cold front came through last night so time to get back to grilling. First up? Malcom Reed's Grilled Chicken Tacos: boneless, skinless, chicken thighs marinated in oil, lime juice, lime zest, garlic, onion, and cumin; then grilled over pecan, served in HEB (if you're in Texas, you get it) flour tortillas with hot sauce, pico, cilantro-lime crema, and shredded cheese.









(No, the tacos are not anemic....the tortillas are that big.)

[Michael_in_TX]

But of course (and these are sooooo good): https://pitmaster.amazingribs.com/fo...58#post1080458

I am hoping the jalapeno/serrano hot sauce I am fermenting will work out. The others I've done, with habaneros, are just too hot. I like to put on a lot of sauce.

[tbob4]

Nothing beats homemade BBQ’d tacos!

[Elton's BBQ]

Looks really good indeed!

[TWBarbecue]

Cast Iron Blackened Salmon! So Good!

[Dr. Pepper]

Yum!

[Elton's BBQ]

This looks really good!!

[TWBarbecue]

SheilaAnn Dr. Pepper @Elton'sBBQ Thank you! That Lane's BBQ Blackening season is absolutely delicious!

[58limited]

Grass fed ribeye and cheesy mashed potatoes made with green onions, Fresno peppers, and a little garlic and cream. And butter, of course.

[tbob4]

My daughter and I can’t eat mashed potatoes without cheese, garlic and green onions. We fight with "mom" about it all of the time. Since my daughter has been out of the house for years, I lose out more often than not.

[tmaan235]

Not seeing an issue with the ingredients..... just saying. I'm in your corner.

[Dewesq55]

Sri Lankan Chicken Curry. This was "5 alarm" spicy, but really delicious. Different from Indian curries I have made in the past. I think next time I will tone down the spice just a little. Served with plain Basmati rice.

Note the Panhead John signature tableware 🤣

[Dewesq55]

jhoskins - I followed a recipe from theflavorbender.com

[Thunder77]

That looks fantastic!

[tmaan235]

Agreed, looks awesome!