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

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    All the burger posts made me hungry. Last night’s 1/2 pounder. LTP ketchup mayo mustard. Toasted bun. Speaking of buns - when i separated these from the pack the bottom was way thinner than normal. So I went with two tops and it was awesome! So maybe I call these these Two Top Cheese Burgers.
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    • Panhead John
      Panhead John commented
      Editing a comment
      RonB 1/2 CL

      Burger 👍

    • glitchy
      glitchy commented
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      If you serve them to guests you should put toppings on both sides of the burger and record the responses.

    • tbob4
      tbob4 commented
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      Ain’t this place bad for that. I can’t tell you how many times I planned this, but ended up with that due to photos like this.

    Smoked and seared chicken!
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    • Troutman
      Troutman commented
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      Good color

    • Michael_in_TX
      Michael_in_TX commented
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      I keep intended to pick up Jabin's Chick'n rub..... looks great.

    • tbob4
      tbob4 commented
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      Splendid

    Some good old Hormel Chili and Hotdogs on the Weber Smokey Joe. Nailed some grouse for dinner too! Knocked these down up around Vermillion in northern MN. Those leaves were gorgeous.
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    • Spinaker
      Spinaker commented
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      I would love that. We actually breaded and fried these up last weekend. But I am headed back up there next weekend to shoot more. (Hopefully) Troutman

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Oh man, does that bring back memories and fire up the taste buds. I grew up in the NW, and ruffed grouse are top notch table fare. Haven't had one since we moved to the south.... Sigh. 😁
      Last edited by Caffeine88; October 16, 2021, 07:00 AM. Reason: Edit: I'm sure rugged grouse are tasty, too, but who knows what that is?

    • tbob4
      tbob4 commented
      Editing a comment
      That’s the meal of hammer throwing, tire flipping champions!

    Did a batch of the wildfork foods wings today. I was a bit disappointed with the flat to drum ratio, and they are a bit salty so go easy on the rub. Still, good wings for a decent price.

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      Grilled chicken salad with shallots, Asian pears, and goat cheese.

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      • tbob4
        tbob4 commented
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        Perfect

      Grilled up some chicken. The first round was with Kinders Buttery Steakhouse, and the second round was with their SPG. Both turned out awesome.
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      • tbob4
        tbob4 commented
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        Love the color Tennessee is representing Chico, CA. Last week rwalters showed a beautiful Chicken with Basque Norte sauce from Chico. Now you are showing a fantastic chicken with Kinder's rub - also from Chico. We must be doing something right around here.
        Last edited by tbob4; October 16, 2021, 03:54 PM.

      • jpietrantone
        jpietrantone commented
        Editing a comment
        tbob4 I would definitely say so! I love the Kinders seasonings.

      Lamb, marinated in a home made charmoula, then sprinkled with some Lebanese 7 Spice. Grilled it to about medium so that my wife would be happy with it, too. Fried potatoes in cast iron over the fire. Cooked some green beans with shallot, garlic, and bacon bits.

      Pretty nice Friday night dinner!

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      • Caffeine88
        Caffeine88 commented
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        Damn. Now I gotta go find some lamb. That's pretty spectacular.

      • tbob4
        tbob4 commented
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        Looks great. Also noticed you didn't lose anything in the grates. That cubing is awesome.

      • ecowper
        ecowper commented
        Editing a comment
        Caffeine88 it’s a favorite around here. I keep home made tzatziki and harissa on hand, too. Great with lamb!

      I was inspired by Attjack to make a fish dish with an Asian twist, and of course, to use color in presentation. This was Chilean Seabass from Costco (Proper name is Patagonian toothfish, known as Merluza in Chile. Delicious bright white flesh, which has enough intrinsic oil to allow latitude in cooking time (similar to Black Cod/Sablefish.) Marinade for two hours with soy sauce/sherry/toasted sesame oil/pressed fresh garlic, grated ginger, brown sugar and red pepper flakes. Broiled inside (Convection Broil). Required about 20 minutes.

      The brown 'stuff' on top of the brown basmati rice was scraped from the bottom of the aluminum foil lined pan. Caramelized marinade.

      Sorry, no photos of raw fish nor of fish in ziplock with marinade. You'll have to use your imaginations.

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      • tbob4
        tbob4 commented
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        That is amazing. I know what I have to do this week. Thanks!!!

      • barelfly
        barelfly commented
        Editing a comment
        Dang! That looks great!

        I went digging in the freezer for sea bass tonight….ate it all and didn’t realize. But, costco trip this weekend and will pick some up and give this a try soon.

      • barelfly
        barelfly commented
        Editing a comment
        Dr. Pepper - funny - you linked me to both of these great cooks, and I commented on both …… this is excellent stuff! Thank you again for the links!

      Sausage panini
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      • Andrrr
        Andrrr commented
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        What sausage did you use?

      • Ernest
        Ernest commented
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        Andrrr British pork banger

      • tbob4
        tbob4 commented
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        Looks great!

      Chicken Cacciatore a la Serious Eats. They 2 recipes for Cacciatore - 1 with 'shrooms and one with peppers. I combine them:
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      Served on a bed of angel hair pasta:
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      • smokin fool
        smokin fool commented
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        Love a good cacciatore, I haven't made on in the longest time.
        Goin to have to change that.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        jpietrantone - I love black olives! I might have to give that a try sometime. When I was a kid, my parents sometimes took us to this little hole-in-the-wall pizzeria and Italian restaurant. It was run by this older Italian-American couple. My dad used to call in and order ahead for dining in. When we would get there, there would always be a little ice cream dish with black olives in it for me.

      • tbob4
        tbob4 commented
        Editing a comment
        Wow

      After a couple of weeks away, finally got my grill game back on last night! Reverse seared NY strip seasoned with Hank's Signature Steak Seasoning, split with the wife, along with some slaw (I was lazy).

      There was charcoal left in the Vortex from a couple of weeks ago, and I topped it off, hit the ignitor for 5-10 minutes. Got it going, then closed down the vents and ran indirect for 30 minutes or so, go the steak to 115F, then opened all vents and opened the lid, and did an afterburner sear. I didn't get quite the crust I wanted, but had to pull the steak before it got much past 135F. Carry-over cooking took it to about 140F or so, but it was still quite good. First beef in weeks... finally tired of fish, shrimp and scallops...

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      • Henrik
        Henrik commented
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        Great looking steak! Yes, it's fun searing with the Vortex, but it's almost too fast.

      • jfmorris
        jfmorris commented
        Editing a comment
        Henrik yeah I think I won’t fill the Vortex to the top next time, and see if that helps. Otherwise I may be switching back to the SNS for steak sears.

      Breakfast Skillet Hash to start off the Saturday! Have a great weekend everyone! 🍳 #twbarbecue #skillethash
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      • holehogg
        holehogg commented
        Editing a comment
        No argueing with your start. Have a good one too.

      • tbob4
        tbob4 commented
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        The eggs - did you cook them first and how did you apply to the top? Looks delicious.

      • TWBarbecue
        TWBarbecue commented
        Editing a comment
        tbob4 After I grilled up some breakfast sausages and cooked up some onions and a red bell pepper, I sat all that to the side and threw in some hash browns...got them going for a few min, threw all of the other stuff back into it for just a few min and then made 4 indentions and simply cracked the eggs in them. Threw some cheese all over the dish and cooked until the eggs until they were glazed over a bit and that was it. I cooked it all at 400. I covered the pan with foil to expedite the cook!

      These are from the new steer and if they are as good as the ribeyes were last night we're in for a treat!! In the fridge for an overnight DB then into the LSG tomorrow. I've never cooked them this big before, what do ya'll think, 6 hrs at 225 - 250?

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      • Henrik
        Henrik commented
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        Nice!! Yes, 6 hours sound about right. Not longer. Aim for 250, no point in running at 225.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Thanks, Hank!

      • tbob4
        tbob4 commented
        Editing a comment
        I’m not arguing with Henrik but I would for 225. It’s likely because that is my BBQ’s sweet spot for consistency

      SheilaAnn Here's a Costco label I pulled out of the trash. 1 of 3

      Note the Global Standard for Sustainability text.

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      Last edited by Dr. Pepper; October 16, 2021, 01:06 PM.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Wait a minute, Chilean sea bass from Australia? Something's fishy about this...

      • tbob4
        tbob4 commented
        Editing a comment
        CaptainMike - fish migration for better economy They were well schooled

      LOLLIPOP LAMBCHOPS
      A recurring favorite in our house: Slice rack of lamb into individual riblets. Salt & Pepper, keep in fridge until last moment, then sear hot & fast over wood/lump. The refrigerator really helps keep the meat pink while the outside sears, especially important on the thinner ribs. There were 4 adults, 3 grandkids, and we finished 2 ½ racks. Kids eat 3-4 ribs apiece!

      Served with roasted peppers, oven roasted cauliflower, and last of summer's pesto.

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      • holehogg
        holehogg commented
        Editing a comment
        Great job (understatement) Photos tell it all. Now that's what a lamb "braai" looks like. Nailed it Sir.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Thanks, holehogg Now I need to look up "braai", or have you translate from South African!

      • treesmacker
        treesmacker commented
        Editing a comment
        Mmmmmmmmmmm!

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