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

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    Jalapeño bacon grilled cheese on sourdough. Paper plate special.
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    • Andrrr
      Andrrr commented
      Editing a comment
      That's some quality comfort food right there.

    • holehogg
      holehogg commented
      Editing a comment
      Oh boy.

    Chicken Thighs with Roasted Acorn Squash and Grapes over Brown Rice.​​​​​​

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful!

    • jfmorris
      jfmorris commented
      Editing a comment
      Picture perfect, as always!

    • Henrik
      Henrik commented
      Editing a comment
      Looks grand!!

    (OOPS, MAJOR MISINFORMATION! FAKE NEWS!
    I just recalled that I while I was SV-ing the duck legs below at 155, I set up a separate small SV tub, and 'borrowed' my Joule to drop these lamb pieces in their frozen vac bag into a 132 bath. My wife was eager to feed the hangry grandkids, so I pulled these out after about 30 minutes, and patted dry, added S&P, and then seared for about 4 minutes total over the wood fire I had started. So, given that these started out frozen, I'm not sure the SV did much more than defrost the lamb? I pulled it when the Thermapen read 126-128. You can see some asymmetry in the cooking on the slices.)

    Leg of lamb cut for steaks. Grilled over wood, flipping every 30 secs. Served with pesto, using our basil and garlic. Sorry, we don't grow our own pine nuts or olives for extracting EVOO.

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    Last edited by Dr. Pepper; October 7, 2021, 11:58 AM.

    Comment


    • RustyHaines
      RustyHaines commented
      Editing a comment
      I started reading your post thinking your cook was a failure. . . . then wow, what a delicious looking meal.

    • tbob4
      tbob4 commented
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      I’ve complemented buying Argentinian grates for my Sant Maria over the years. How do you like them? What grill are you using?

    • Dr. Pepper
      Dr. Pepper commented
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      tbob4 I have a GrillWorks. It doesn't have a brasero, which would be nice. RE: the Argentinian grill with the triangular grease diverters, I am neutral. I've found that I am not a restaurant cooking on the surface all night, and collecting the 'black gold', and basting the meat with it. My cooks may take from 5 - 15 minutes, and while fat collects in the trays, I've yet to used it. And unless I were to clean each time, I wouldn't want to use old grease next week. So, neutral.

    SV DUCK LEGS

    Daniel Gritzer's guide from Serious Eats: https://www.seriouseats.com/how-to-m...de-duck-confit
    Recipe only: https://www.seriouseats.com/sous-vid...-confit-recipe

    I had purchased 40 lbs (eight 5# frozen bags) of frozen duck legs from Marx Foods https://www.marxfoods.com Prepared one 5# Bag

    These were salted, peppered, sprinkled with finely chopped garlic and thyme sprigs, then 155 F for 24 hours. They are very delicate when finished, and I poured the bag contents into my gravy separator, harvested rendered duck fat and water soluble juices. The juices were then microwaved, filtered, and saved for rich duck stock.
    Then I broiled them in the oven until the skin looked crisped. Turns out we could have used more. Adults can eat 4-6. (I suppose we could show some restraint.)



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    AFTER SV, PRIOR TO BROILING
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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Great looking cook!

    Sitka's misozuke sockeye salmon, cooked sous vide, served over soba noodles with rapini.
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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Attjack dude! I did that exact recipe. I’m marinating one of the whitefish right now. I used all my salmon for beet cured salmon (lox). The marinade is so tasty!

    • Troutman
      Troutman commented
      Editing a comment
      I like the soba noodle idea. I might have to steal that one myself!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good indeed

    Did a classic pulled pork. Got a really nice piece of pork butt, 2.5 kilos. Ran it at 130° C / 265° F for 5.5 hours. Wrapped at 73° C. Let it rest in a faux cambro for 3 hours. Turned out magnificent!

    But: I ran it with the FireBoard + Pit Viper. Fully automated cook, couldn't be easier. Check out the temp curve! and the bark!


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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Hmm.. I'm looking ito buing a Fireboard unit but i get a little confused..
      What model of Fireboard should i go for? Fireboard 2, Fireboard 2 drive?

    • Henrik
      Henrik commented
      Editing a comment
      You want the "middle" version, i.e. Fireboard 2 Drive. That means you can plug the fan directly into the thermometer. FB has an EU website here: https://www.fireboard-eu.com/

    • Henrik
      Henrik commented
      Editing a comment
      Just found a site that does a good comparison of the three: https://justgrillinflorida.com/news/...d-differences/

    For lunch yesterday, these are the Alpine Wurst and Meat House hot dogs that Mosca recommended a while ago. Grilled on the gasser and served with homemade sauerkraut and Kosciusko deli mustard. They are really very good. Whether they are there best ever, as proclaimed by Mosca, is really hard to say. Whether they are really worth $2.00 a piece, is another tough question to ponder.

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    • Panhead John
      Panhead John commented
      Editing a comment
      I’m diggin’ the new avatar. 👍 Pics look good too!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Panhead John - Thanks! The avatar is supposedly me. There's a feature built into the Google Keyboard that takes a selfie and makes an avatar from it. You get to customize it a bunch of different ways too. Then it produces a bunch of different emoji-type variations, such as the dog love one I used for the new avatar. You can stick them in text messages.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Great hotdogs..

    Last night's dinner - Sri Lankan Black Pork Curry. Really delicious. Fairly spicy. It has a ton of fresh ground black pepper in it as well as some sliced green chilies. The broccoli is not in the recipe, but we really needed some veggies in our diet. So I just blanched the florets and added them in for the last 10 minutes of simmering. Served over plain Basmati rice.

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    • Troutman
      Troutman commented
      Editing a comment
      Nice !!!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Looks so good, and I have a frozen pork tenderloin defrosting on the counter as I type this. Dewesq55 , care to share the recipe?

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Dr. Pepper - sure. I got the recipe from the Flavor Bender at https://www.theflavorbender.com/spic...ck-pork-curry/

      I really followed it exactly, except I used homemade chicken stock instead of water for the liquid. The author's roasted Sri Lankan curry powder is worth making, IMHO. And tenderloin might be too lean for this use. I used a boneless picnic shoulder.
      Last edited by Dewesq55; October 7, 2021, 12:10 PM.

    Well, I've been off the grill and eating out a ton this week, but also have cooked several meals of seafood this week, with a skillet I found in the kitchen. A big shout out goes to smokenoob for turning me on to Joe Pattie's Seafood. Never saw a fish counter or even a meat counter as long as the one at Joe Patti's!

    I did toss my Thermapen into my laptop bag, and its been great for checking oil temps on the stove this week....

    Anyway. Last night's dinner was the only one I took pictures of - some really good corn hush puppies, orange roughy, and some really great shrimp.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      The food all looks good, but I have to agree with Jim White., Yvonne’s and your smiles, seems to tell it all.

    • Panhead John
      Panhead John commented
      Editing a comment
      Good looking seafood there! Hush puppies are perfect with that. Great looking selfie of you and Yvonne. I’m glad you trimmed your beard. 🥸 Now, about that avatar beard🧐

    • jfmorris
      jfmorris commented
      Editing a comment
      Haha Panhead John you sound like my mom! All she could do was grab my shoulder length hair and pull at my beard every time she saw me and ask when I was cutting it, for an entire year...

      My 8 month old granddaughter misses the beard. Her favorite pasttime involved both hands digging in and pulling hard, every time I held her. Apparently she has a thing for men with facial hair now, as well as the monkeys and apes at the zoo...

    Skirt Steak Tacos (sliced on that sexy cutting board….)

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    • Andrrr
      Andrrr commented
      Editing a comment
      SheilaAnn SOOOoooo pretty

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Mmmm....steak tacos.....

    • tbob4
      tbob4 commented
      Editing a comment
      Fantastic

    Smoked brisket ramen with rice noodles bone stock I had made up, and a poached egg, nature’s gravy.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I’m loving the SV for eggs so far. Have not thought about meat yet.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Richard Chrz
      Those jammy yolks look perfect! Can you post your technique?

    • Panhead John
      Panhead John commented
      Editing a comment
      Ho hum, another boring cook from the guy with no vowels. 😉
      Last edited by Panhead John; October 8, 2021, 10:47 AM.

    spam burnt ends
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    • Attjack
      Attjack commented
      Editing a comment
      I'll bet those were tasty.

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      I must do these. I bought a big box of Spam a Costco yesterday. 8 cans I think it is. No excuses now!

    • holehogg
      holehogg commented
      Editing a comment
      I'm in.

    A lazy bowl of Phở Gia for dinner.

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    Last edited by Attjack; October 8, 2021, 12:00 PM.

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Lazy, my foot! Looks yum!

    I was forced to repeat the pork belly. So I did but put a twist on it Click image for larger version

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Baby bok choy?

    • Ernest
      Ernest commented
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      SheilaAnn correct. Add raw bok choy to cooked warm rice for that crunch

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    Don’t laugh at my abstract green beans. Same recipe that theroc did from Sitka for the fish. I used rockfish. I can see where this recipe calls for a fattier fish like salmon.

    Comment


    • theroc
      theroc commented
      Editing a comment
      Looks great! Hoping to get some rockfish from Sitka today. The last two months have been salmon exclusively. Can't complain, though. I agree that a slightly fattier fish would do well in that recipe. The sockeye salmon was very tasty, but just a bit dry.

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