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

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    beer can burgers and Dijon mustard baby potatoes..on the e weber 22 ,with sns and b&b charcoal..
    grilled mushrooms, shallots,bell pepper,,and jalpeno in beer,with mozzarella cheese..wraped with bacon and Johnsville sausage bacon strips. bbq pit boys orginal idea
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      skipsdaughter ‘s Butternut Squash Curry soup topped with rye soldiers, apple slices, and gjetost caramel cheese. Our first go with her recipe and it is outstanding. Thanks Gwen!
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      Last edited by Donw; October 16, 2021, 02:28 PM.

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      • tbob4
        tbob4 commented
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        Skip did alright, didn’t he!

      • holehogg
        holehogg commented
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        Caramel cheese?

      • Donw
        Donw commented
        Editing a comment
        holehogg It is a Norwegian cheese named gjetost. Ski Queen brand. It has the consistency of caramel.

      Wife doesn't do fat, so saved this cook for while she's out of town. I'm not sure what I think about this cut from wild fork. The meat itself is VERY flavorful and tender, but it was also very uneven size wise I think?

      The wild rice is from Rancho Gordo and is AMAZING. It was so fragrant while cooking it,, and so different than uncle Ben's and the like.. This is getting a permanent place in my pantry!!

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      Last edited by ItsAllGoneToTheDogs; October 16, 2021, 07:35 PM.

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      • Panhead John
        Panhead John commented
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        Beautiful my man! 👍 Nice presentation also.

      • Ahumadora
        Ahumadora commented
        Editing a comment
        Dr. Pepper Yes it is also called rump cap in some parts. Very thick fat cap, but otherwise looks good. You could always trim it down a little to help avoid a grease fire on your bbq.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Ahumadora the fat cap seemed an ok thickness, and most of it was very delicious. Just thought the actual meat is supposed to be a bit thicker?

      Bacon! Four slabs of black pepper bacon for my staff at work. I am making two for me as well but I am also cooking ribs so I decided to divide the cook into two cooks rather than crowd everything into the KBQ at once. Total bacon weight before curing and smoking: 35 lbs / 6 pork bellies.

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      Last edited by 58limited; October 16, 2021, 04:04 PM.

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      • tbob4
        tbob4 commented
        Editing a comment
        I'm doing the same today. Yours look better than mine. Great job.

      12 lb choice brisket from Creekstone Farms. Brined and rubbed with @Meathead's Amazing Red Meat Rub. Cooked overnight on the Smoke Vault at 225 F with post oak chunks. Pulled after 10 hours, after the brisket started to leave the stall, and wrapped in paper. Finished in a 225 F oven. Total cook time was about 13 hours. Rested in the faux cambro for about 3 hours. Stupid good.

      Impressed with the great bark that set using Meathead's rub.

      Served it up with some Lompoc pintos cooked with ancho chiles from the garden.

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      • theroc
        theroc commented
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        Dr. Pepper - fairly simple. Soaked 1 cup of pinto beans overnight. Sauteed 1/2 onion, 3 minced garlic cloves, and a couple of chopped anchos in brisket and bacon fat until tender. Add the beans, 2 cups of liquid (I used 0.5 cups chicken broth and 1.5 cups water), 1 bay leaf, sprig of sage and sprig of thyme. Bring to a boil, then simmer for 1.5 hours. Season with salt and pepper to taste.

      • Chris Williamson
        Chris Williamson commented
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        Absolutely beautiful and I am sure it is good as it looks. Great smoke ring and so moist. Bon appétit.

      • Henrik
        Henrik commented
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        Looks REAL good!!

      Dry aged ribeye reverse seared on my Hasty Bake with Meathead’s grilled stuffed jalapeños on the side. That’s what’s for dinner tonight!!
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      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Do you happen to know what brand your steak knife is? I've been looking to replace my serrated knives, and that looks like it would match our current cutlery pretty well. Also really dig the olive in the jalapenos, never seen that and I like it a lot.

      • Chris Williamson
        Chris Williamson commented
        Editing a comment
        They are from a stainless steel Chicago Cutlery Insignia block set. The olives were chipotle seasoned and help to keep the Boursin mix in. Meathead’s recipe from this website.

      Tex-Mex night in Chincoteague. Leftover sparerib nachos and and Frozen Chinco-ritas! Nachos water great. I had the narrow half of a smallish rack of leftover ribs that I reheated in foil in a 400°F oven for about 15 mins. Then I pulled the bones and cartilage out and shredded the meat up. I ended up with 8.35 ozs. of meat. I cooked a white 12oz package of bacon, too. Additional toppings were black olives, pickled jalapeno slices, Rotel hot tomatoes (with habaneros), a half a red onion, diced, equal parts extra sharp NY cheddar and pepper jack, chipotle crema, sliced scallion greens and chopped cilantro leaves.
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ID:	1110960 This was the ribs, reheated and the bones removed.

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      Rib meat and chips.

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ID:	1110966 Chipotle crema, sliced scallion greens and cilantro. Frozen Chinco-ritas in the background.

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      • Dewesq55
        Dewesq55 commented
        Editing a comment
        I'll have to try that. Sounds righteous.

        David
        fzxdoc

      • Chris Williamson
        Chris Williamson commented
        Editing a comment
        I’m adding this to my recipes to try. Looks wonderful; thank you.

      • barelfly
        barelfly commented
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        Alton Brown would be proud! Evenly distributed on each chip

      I give you Szechuan Beef, from STCG's recipe (https://www.thecookingguy.com/cookbo.../szechuan-beef). This was good -- and certainly fun to cook -- but it wasn't quite what I expected. I was hoping it would be spicier. I need to add more red pepper flakes and/or serranos.

      The dish is fairly straight-forward: thinly slice flank steak and marinate in soy sauce and cornstarch. Then brown it in a cast iron skillet. (Wow, that cornstarch really helped on the browning. This is the first time I've done that.) Then sauté some red bell pepper and onions, then add pepper flakes and some crushed Szechuan peppercorns, then some garlic and ginger. Mix the meat back in and add a sauce (soy paste, brown sugar, hoisin sauce, and more cornstarch).

      I am really happy with the way the steak turned out. I nailed the doneness and the cornstarch gives it this luxurious mouth feel. Good Asian flavors all around.....

      .....except for the Szechuan peppercorns. This was the first time I have used these. They are interesting, I will give you that. They are not spicy. In fact, unlike regular peppercorns, they activate your touch sensitivity of your tongue and mouth. It is a mild numbing sensation, but I found it annoyingly tingly. I really didn't care for it. The flavor of the peppercorns is very unusual....they are very floral. To me, they taste like gin, actually. Perhaps I should use less....I used an entire tablespoon for the entire dish.

      I'll keep at this. I do like the thinly-sliced beef thing with stir-fried vegetables.

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      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Reheated a portion for a late night snack. Upped the heat factor by dumping in some more red chili flakes and a dash of habanero powder. Still not sure what to make of this numbing sensation. I think I put way too much in. I'll halve it next time. It's not unpleasant per se, just so different...and it can get a bit much. I feel like I have a 9v battery affixed to my tongue.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Hey, shify , where in Westchester are you?

      • shify
        shify commented
        Editing a comment
        Dewesq55 - LI Sound side in Rye/Harrison area. You from around here?

      Roast Chicken, Fall Acorn Squash, Roasted Carrots, Smothered in Sage, Onion, Garlic Gravy and Complimented by Roasted Apples.

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      • Dr. Pepper
        Dr. Pepper commented
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        Looks delicious. Nicely done.

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

      Pork ribs and the last two slabs of bacon. After smoking, I battered and fried the ribs. Served with mashed potatoes with a red Hatch cream gravy.

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      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        How were the ribs? Did the frying add a lot?

        Everything looks great!

      • 58limited
        58limited commented
        Editing a comment
        I like them, I based this off of a restaurant appetizer I had 2 years ago.

      • holehogg
        holehogg commented
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        Oh boy.

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        Excuse me..... Click image for larger version

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        • Elton's BBQ
          Elton's BBQ commented
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          Belissimo!

        • tbob4
          tbob4 commented
          Editing a comment
          I really don't even know what to say. Bravo

        • CaptainMike
          CaptainMike commented
          Editing a comment
          I'm not worthy, I'm not worthy, I'm not worthy.......

        Pulled chicken.. in burgerbuns with Coleslaw..
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        • tbob4
          tbob4 commented
          Editing a comment
          That looks so moist. Great job

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Enchiladas, nachos, quesadilla….. pulled chicken is so versatile!

        • treesmacker
          treesmacker commented
          Editing a comment
          Good idea... very nice use of the dark meat, which I love! I bet my wife would eat dark meat this way too!

        The problem with watching food related shows on tv is I wanna cook a lot of the stuff I see. I couldn't resist making this Amish Cinnamon Bread from Cook's Country. There is a paywall for this recipe at the Cook's Country website, but you can get all the ingredients from the linked video. The only change I made was to add 8 oz of chopped pecans, (from another recipe).

        https://www.youtube.com/watch?v=WlGyWl8C830

        It turned out very tasty and may make an appearance again.

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        • Elton's BBQ
          Elton's BBQ commented
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          looks nice!

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          That and a double 2% cappuccino. Ah heaven.

        These were the best smoked chicken wings I've done on the Big Green Egg yet. Bought a smaller pack of wings because it was just me and the wife this time. Also had some sous vide corn and a baguette from Kroger
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