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

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    Chicken on the pooper. Spatched a big ol' chicken, and gave it a good shake of Meatheads poultry. Went on the pooper for set for 180° to give it a touch of smokiness, then finished at 375°. Took a little longer to finish than expected, but this was one big bird. For reference, that is a half sheet pan it is sitting on. Tried to weigh it, but my OXO scale tops out at five pounds.

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    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      Dude, time to bring in the bathroom scale for that baby!

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      You sure they didn't slip you turkey? That thing is a dinosaur. And looks delish.

    Today, Judges, we have prepared Bacon Wrapped Chicken Thighs seasoned with Megachurch Holy Voodoo rub.
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    • HawkerXP
      HawkerXP commented
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      Guilty as charged!

    So I'll call my first low and slow on the Primo XL a success. I ended up tossing the beef shoulder because the meat was really dry and tough. Our last half cow has been hit and miss on the cuts.

    Controlling temp was a little challenging at first but I got it to stay between 250-270 for almost the entire cook.
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    • HawkerXP
      HawkerXP commented
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      Mooo....

    • tbob4
      tbob4 commented
      Editing a comment
      How much you pay for that? Has to be over $2000! Ha! The steal of the century and it is already paying off. Note - I cook on my smoker at 225 but cannot really expect anything less than 250 on my Vision grill. You will learn its’ sweet spot and it will just go forever at it.
      Last edited by tbob4; October 24, 2021, 07:30 PM.

    Low and slow all day on a chuck roast in the oven, braised in some red wine, finished with the left over potatoes from this morning, and the smoked potatoes from last night. Oh the beans had some fresh lard in them, just because I could.
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      Tonight was a Chinese food night. Char siu spare ribs cooked on the PBC and served with some garlic baby bok choy and some homemade pork and chive potstickers.

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      • Caffeine88
        Caffeine88 commented
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        Delightful! The color on the ribs is beautiful.

      • HawkerXP
        HawkerXP commented
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        ..., ..., ...!

      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Wow. Looks delish. Nice work.

      Pork tenderloins don't make it to my grill often enough.

      Both got a healthy rub down with kosher salt. I sliced one and made a roulade with sun-dried tomatoes, fresh feta, toasted pine nuts, and chopped rosemary, parsley, oregano, and thyme. Assuming the roulade might totally fail, I left the other whole and used the same herb mix with olive oil. A reverse sear took about 25 min on the cool side to get to 130, and a few more on the hot side to sear it get to 145 internal.

      Juicy... Wow. Yeah, they were delicious!

      We put it together with another loaf of Lisa's amazing bread, and her take on a really spectacular veggie dish called briam (layered red potato, red onion, zucchini with oreg, parsley, and rosemary). Yeah, I never heard of it either, but it's amazing!

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      • jhoskins
        jhoskins commented
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        this looks incredible, wow!

      • fzxdoc
        fzxdoc commented
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        An A+ dinner, and a perfect joint effort.

        Kathryn

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        fzxdoc A tag team dinner is a fun date night!

      So, today was DUCK DAY 2021.

      I ordered 3 fresh ducks to give a try in my KBQ, although I’ve never made duck before. I rubbed them for Peking duck and smoked them up. Made a sauce, and an orange sauce that was unrelated but tasty. Served in a scallion crepe that was fantastic! Could have rendered a bit more of the duck fast but overall, very very tasty, friends and SWMBO were impressed (and went fir seconds!)
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      • Caffeine88
        Caffeine88 commented
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        Dr. Pepper Thanks! That is a pretty glorious meal, which I'd love to try. Truth told - my wife wants the dumpling recipe! We had them in Prague several years ago and her eyes lit up when I showed her your pix :-)

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Spectacular!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Caffeine88 I think this is the recipe I used, except that I make a roll out of the dough, and then cut them into slices and steam in our steam/convection oven. I have used other recipes as well, but I avoided the recipes that call for old bread, which is apparently part of traditional Bohemian and Polish dumplings.
        https://www.thespruceeats.com/polish...recipe-1137095

      Sometimes

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      You just gotta

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      let the magic happen.

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      Carne con Chile, Chile Colorado, Texas Red, I don't even know anymore. It's chili, and it's damn tasty, whatever you call it.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        That looks delicious!

      A small wing cook & a single butt smoked on my new grilla grills Silverbac this past week.

      I'm happy with how even the heat is. 375 for about an hour and 15 minutes. Skin was crispy.
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      This was an overnight cook at ~225. It was very good but the family says not quite as good as when cooked with charcoal on my kettle or kamado.
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      Coming out of the faux cambro...I may have taken a bite.
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      • HawkerXP
        HawkerXP commented
        Editing a comment
        OOOOOO. Looks delish!

      Southern Fried Smothered Pork Chops. The chops were brined overnight in buttermilk and spices. Then dipped in plain flour, then egg wash then seasoned flour and pan fried to color then finished in a 225F oven to 145F. The onion gravy was thickened with some of the same seasoned flour. The liquid was provided by homemade chicken stock and half and half (I couldn't get heavy cream the last couple of days.) Sides were mashed potatoes (instant) and Caesar salad with Kenji's dressing. I thought the chops were great. Barbara didn't love them. She said there was some flavor there she didn't like. Not sure if it was the chop or the gravy. She makes Chef John's smothered chops using medallions of tenderloin instead of chops. It's very good, but I wanted to try the southern fried ones because that was my first introduction to smothered pork chops about 40 years ago at a soul food restaurant in lower Manhattan.
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      • Spinaker
        Spinaker commented
        Editing a comment
        Man! I miss food like this. My mom used to make this all the time back in the day.

      • RonB
        RonB commented
        Editing a comment
        Ya got my attention!

      • tamidw
        tamidw commented
        Editing a comment
        Looks great to me!

      Leftovers from Friday’s fiesta. I offered up traditional Americanized taco toppings of cheese, lettuce, tomatoes, sour cream, etc. AND toppings for On The Border copycat brisket tacos. I preferred the bbq version with a jalapeño bbq sauce. Friday night was freshly grated jack versus bagged shredded.
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        So after the previous cook posts, here's mine. Feltmans dog done in Foodi on grill mode. Cains Beer Battered fries. Closest I've found to McDonald's. Dog on steamed bun, spicy mustard and sauerkraut.

        In fairness back from Vermont this afternoon, weather stinks and I'm lazy. Based on weather this week not much outdoor cooking going to happen.

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        • Jfrosty27
          Jfrosty27 commented
          Editing a comment
          That’s a winner no matter what the weather. Yum.

        Grilled pork chops. Half with Meathead's Memphis Dust and the other half with a hickory bbq rub.

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          Monday night football food. Homemade flour tortilla chips, guacamole from scratch, and some hot and fast wings. Cheers.

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          • Caffeine88
            Caffeine88 commented
            Editing a comment
            Whoo - that looks gooood!

          • Spinaker
            Spinaker commented
            Editing a comment
            Wow, this looks great, Richard.

          I did another stir-fry experiment tonight. Changed up some things.

          This time i dusted the chicken thigh pieces in cornstarch, which helped to brown them. It's a bit of a wash as when covered with the dark sauce, you can't see that. I also changed the sauce a bit. This time I just used 1/2 tbl of sugar, 1/4 cup of chicken broth, 2 tbl soy sauce, 2 tbl soy paste, and 2 tbl oyster sauce. The oyster sauce adds just a little something different. I left out the cornstarch in the sauce, thinking the soy paste would be enough to thicken it enough, and it did provide a little viscosity, but it really does need some corn starch.

          Everything else I essentially did as before.....cooked the chicken, removed the chicken, and stir-fried broccoli, onions, and mushrooms. I added 12 chilis de arbol (six whole, six cut up into small pieces). Yum....perfect amount of heat. I then added some garlic at the last minute, then added the noodles and chicken back in and then the sauce.

          I'm getting there. I think I will dispense with the mushrooms. They get squishy although they taste fantastic. (And at $6 for oz for basic whole white mushrooms, also a bit pricey!) I really like how the broccoli turns out. I do not like mushy broccoli.

          Good stuff.

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          • holehogg
            holehogg commented
            Editing a comment
            Looks good and sure it tastes same. Unless it's a typo $6 / oz for shrooms is outrageous.

          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            Ack! $6 for 16 oz! Yeah $6 for 1 oz would be.....like saffron level pricing.

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