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

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    Homemade pizza biscuits. They were good, but need some work. Fun as hell to make.
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    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      Yum. More like a calzone or biscuit do you think?

    • Eric2662
      Eric2662 commented
      Editing a comment
      @zero_credi HAHA
      You do make an excellent point. It is more like a calzone. Ill have to do these open faced next time.

    Today was a good day. Smoked a Wagyu brisket point with cherry wood. I did this one by feel (probe tender) instead of temp. The reason for that is the fat content, both marbling and type of fat. I smoked it at 130° C (265°F) for 6.5 hours, then faux cambro for 3 hours. Turned out absolutely AMAZING! So rich, full of flavor, with perfect bark! Very happy with this one.

    Barkalicious!!

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    Check out the juiciness!!

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    With these pictures, I'm gonna dig in on a load of brisket. I wish you an awesome weekend, Hank is out!!


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    • Panhead John
      Panhead John commented
      Editing a comment
      A few drinks has never stopped my grammar policing, carry on.

    • tbob4
      tbob4 commented
      Editing a comment
      I was looking forward to the after photos. You did not disappoint. I have a question - did the meat lose much weight in the cook? Having never cooked Wagyu, I always wondered if a large cut rendered down.

    • Henrik
      Henrik commented
      Editing a comment
      Thanks! Yes, it renders down, but not noticeably more than a regular brisket. I calculate a 50-55% yield.

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    I did these last week for a friend’s grandson first birthday party. 3, +8lb pork butts before trimming. 48 hour dry brine. 2, Weber Performers, cherry wood for smoke, Kingsford charcoal. I like to cut the butts in half for more bark. I also catch the drippings in a foil pan to be separated and mixed into the meat after pulling. I used a SnS in one kettle and a Smokenator in the other. 9.5 hours to get the last two hunks to probe tender. Let them rest in the oven a couple of hours and pulled. 1 large sheet pan and 1 half sheet pan yield.
    Last edited by HawkerXP; October 22, 2021, 12:47 PM.

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      This was my first time using the Smokenator painter it came with one of my used Webers.
      I was quite impressed with it. Held a steady 250 for most of the cook. Not quite as big a load of charcoal as the SnS so I left the water pan on top so I could stuff more KBB inside.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Dueling Performers. Great-looking results. Congrats.

      K.

    • tbob4
      tbob4 commented
      Editing a comment
      That must have been one delicious party

    Halibut Sandwich. Used Sitka Ground Halibut and Zimmern’s recipe for crab cakes. I subbed whole grain mustard for Dijon. Brioche bun, tartar sauce and shreddy letty.

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    • theroc
      theroc commented
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      I always thought that grinding halibut meat would be kind of sacrilegious, but that looks awesome, You've changed my mind!

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      theroc I didn’t grind it…. It came as a 1# pack in my share box. I have some leftover that will turn into halibut cake Benedict in the morning.

    • theroc
      theroc commented
      Editing a comment
      Thanks SheilaAnn. I think we must get different boxes. Ours have been just salmon recently. I wouldn't mind some of the other varieties.

      Mmmm. Halibut benedict!

    I had a little pastrami left and wanted a Rueben. But I had no rye and no sauerkraut on hand. So I made a Rueben-san. Dave's Killer Bread, sriracha-mayo, homemade pastrami, swiss cheese, and kimchi.

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    • Jim White
      Jim White commented
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      Love the Reuben-san name. On our getaway last week, my wife had a tuna Kimchichanga. Yes, it was tuna and kimchi rolled up in a tortilla and fried. Really creative and good!

    • tbob4
      tbob4 commented
      Editing a comment
      That looks great!!

    • Attjack
      Attjack commented
      Editing a comment
      tbob4 I would definitely make it again.

    Smoked Peach Dump cake. Never again in my cast iron. Click image for larger version

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    • SheilaAnn
      SheilaAnn commented
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      SammyJ I am guessing too much natural sugar from the peaches and it wrecked the pan?

    • holehogg
      holehogg commented
      Editing a comment
      Looks delish. Sorry about the pan.

    • SammyJ
      SammyJ commented
      Editing a comment
      Scrubbed, wash, dry in oven. Coat of oil, back in oven.

    Dinner Tonight, Walmart plate!

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    • ofelles
      ofelles commented
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      You're probably safe.............PJ's too drunk to notice!

    Leftovers again?
    BLT (Fried Brisket Point), and Burnt Ends.
    Expensive plates.
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    • Ernest
      Ernest commented
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      I prefer leftovers!!!

    • SheilaAnn
      SheilaAnn commented
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      Oh snap…..

    • tbob4
      tbob4 commented
      Editing a comment
      That's my kind of meal

    Shrimp Vindaloo over plain Basmati rice. The Vindaloo was made with Patak's Vindaloo spice paste, grabbing doctored by me. The shrimp were 8-12 count left over from my birthday dinner in April. I had to use them up. They were excellent Click image for larger version

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      Pork chop, sautéed mushrooms and onions.
      Balsamic vinegar sauce

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      • tbob4
        tbob4 commented
        Editing a comment
        Time for pork chops again, thanks to this photo.

      Grilled chicken, and today’s bread bake, including a photo of the last 2 days of bread.

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      • Caffeine88
        Caffeine88 commented
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        Wow. That bread!

      • holehogg
        holehogg commented
        Editing a comment
        Your bread always impresses.
        Think it's time to add a vowel and additional letter to your surname and pronounce it crust. Richard Chruzt.

      • tbob4
        tbob4 commented
        Editing a comment
        Damn Richard, I really appreciate your bread photos - but that chicken. oh my, my!

      Pasta ai funghi (with chantarelles rather than a mix)

      will make again


      https://www.seriouseats.com/mushroom-pasta-creamy

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Thanks for the link. I love the SE pasta approach. Starchy water!

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Be still my heart….. chanterelles!

      • ofelles
        ofelles commented
        Editing a comment
        Will try this. It sounds great!

      Thank you IFindZeroBadCooks for this great chicken parm recipe. This is a keeper.
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      • DavidNorcross
        DavidNorcross commented
        Editing a comment
        Thank you Richard. It really is good.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Looks great!

        For other people like me who don't want to use the Search function, here's the link to IFindZeroBadCooks 's recipe:

        https://pitmaster.amazingribs.com/fo...an#post1101954

        Kathryn

      • tbob4
        tbob4 commented
        Editing a comment
        Thanks fzxdoc - I have trouble searching, especially on the phone. The search function is useless on my iPhone. I have been watching these IFindZeroBadCooks Chicken Parm cooks and want to try it sometime. Your link makes it easy now.

      Inspired recently posted lamb dishes, I couldn't pass this up!

      ​​​​​Lamb chops with garlic, rosemary, thyme, and oregano for a couple hours at 130 in the hot tub time machine, followed by a screaming hot cast iron skillet sear with a butter baste. Added rosemary roasted red potatoes and asparagus. No sauce, but still tasty!
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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        We don't need no stinking sauce! Looks great as is. Simple, pure, delicious.

      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        I got to get into cooking some lamb. Zero experience so far

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        BradNorthGA That's maybe the 3rd time I've done it, and every other bite last night was us wondering why we haven't done it more. My wife loves lamb, but I've never wanted to tackle it. This chops came from Costco for $8.99/lb. That's pretty darn cheap for level of delish!

      Chili season is back, baby!
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      • fzxdoc
        fzxdoc commented
        Editing a comment
        Cool idea. Thanks for the inspiration!

        I found the Traeger recipe here:
        https://www.orwhateveryoudo.com/2021...top-chili.html

        The skillet corn cakes she serves with it look pretty tasty too, but I'd make them savory, not sweet with some corn and jalapenos mixed in.


        Kathryn
        Last edited by fzxdoc; October 23, 2021, 07:38 AM.

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Thanks! That's is why I enjoy this site so much. Awesome ideas I'd never think of or try. 👍🏻👍🏻

      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        I've been making chili like this for the past 3 years, love it

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