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

[Richard Chrz]

[smokenoob]

Smoking Baby Back Ribs on the pellet smoker in 25-35kts wind, set at 225° was hovering between 180° & 200° 🙄 Threw a blanket on it and now hovering between 225° & 245° 😁, then the rain came 🙄. Wife says things come in 3’s so I’m fully expecting the bears to visit next 😳

[Jim White]

We didn't get as much wind here. Enjoy the ribs, they will be well-earned!

[SammyJ]

First cook on my new flat griddle.

Good seasoning





Sizzling away



Scrapped while hot, wiped almost dry

[Richard Chrz]

Game day Nachos. Homemade tortilla chips, low and slow pulled chuck roast, green chilies and a few other topping.

[Caffeine88]

Dang, Richard.. That is calling my name!

My wife says I gotta stop cruising this place. We can't eat enough food to make all the great ideas... 😁😁

[Richard Chrz]

Caffeine88 I know what you mean, I’ve been a member for a a couple years now, and still have not cooked everything I see on here.

[fzxdoc]

I'll be making that tonight. We must be on the same loaded nacho frequency

K.

[smokenoob]

Got the ribs off just in time! 😂

[smokenoob]

jfmorris seems the bears are finding good habitat on the Gulf Island National Seashore on the Gulf Breeze Peninsula and raiding Gulf Breeze in their leisure Time

[Ernest]

Is....is that what I think it is?!

[smokenoob]

Ernest no, unfortunately bagging a bear is illegal, but tempting…..

[Ernest]

Burger night

[Richard Chrz]

Thank you for the proper lesson!

[barelfly]

Asian Noodle bowl with salmon and roasted Brussels night!

[Attjack]

Thai pork tenderloin salad.

[Attjack]

Caffeine88 it was a nyt recipe:

https://cooking.nytimes.com/recipes/...nderloin-salad

[Richard Chrz]

Beautiful cook. How are you enjoying that knife?

[Attjack]

Richard Chrz that's my main knife now unless I need something bigger.

[Jerod Broussard]

Burgers, links later, for a coworker.

[glitchy]

Breakfast for lunch, cuz eggs and bacon are good anytime and scrambled eggs in bacon grease even better.

[barelfly]

I could crush a few of those as we speak! Just need some green chile on those but I’d eat them as is! Especially those hash browns!

[glitchy]

barelfly Green Chili would have been a great addition. They did get salsa before eating and they were going to have diced tomato, but when I went to chop it, it was bad.

[holehogg]

Agreed

[RonB]

Chicken stir fry with BACON! Why add bacon - because it's BACON.

[SheilaAnn]

Bacon fried rice is the best. My BFF’s husband makes the best bacon fried rice. Now I want bacon fried rice.

[SammyJ]

A recipe I call butter pan chicken.

i have blog post with recipe

[Zman23]

Tacos with a Porter Road inside skirt and a side of yucca fries

[glitchy]

Well like others recently it’s that time of year.

[Panhead John]

What!?! No beans? The blasphemy! 😉

[RichieB]

Yep, going to take a stab at Troutman Texas Red next week. Have a list of stuff I need. Will hopefully get tommorow. It will be scaled in half as I cook for one. And if I screw it up, well half a loss is better than a full loss.

[glitchy]

Panhead John Correct, for the first time ever no bean chili (I usually use pintos in mine). It was really good, but could have been better with another hour of cook time. I started it later than usual and the onions still had a light crunch. Daughter really liked the no beans though.

[Richard Chrz]

Pizza night.and yesterday and today’s bread bakes.

[glitchy]

Very nice. I’ve been reading that pizza book and think I’m even more intimidated to make pizza than less. I’m not a baker nor the best planner (which is why my freezer is always stuffed).

[Richard Chrz]

glitchy. I felt that way at first. Now I have even added my own steps to it. Once you get passed the, this dude is serious part, you gain some confidence in this dough.

[Troutman]

My gosh that pie is money.