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

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    Recent bakes:
    Oct 12 - “Easy Apple Galette” by Ella Quittner from Food 52. I added 1 Tbs of minced crystallized ginger. It was easy and tasty. I forgot to take an end picture, but it was a beauty!
    Today - another good trio (#3 in the oven) of rustic sourdough bread, 25% whole wheat.
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      Tried a new winter smoking plan yesterday and today. 31 hours and 34 minutes on this shoulder…


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      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Red Man Absolutely I will, likely tomorrow though, I still have a Meeting I need to prep for this evening,
        Last edited by Richard Chrz; November 7, 2021, 06:03 PM.

      • Ernest
        Ernest commented
        Editing a comment
        Is that 13 hours or 31 hours?

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Ernest 31. Ha!

      Finally got back to working through Yasmin Khan's The Saffron Tales. Tonight it was Ghormeh Sabzi. This is a Persian lamb and herb stew. Khan posted the same recipe here. There were a few substitutions. I used boneless leg of lamb instead of bone-in shoulder. I also used dill instead of chives because it was in our CSA basket (and other recipes for this stew do include dill). Also from the CSA was komatsuna, which I used instead of spinach. Khan says it's the dried limes that give the dish it's unique Iranian flavor.

      Here we are part way through the braising (in the new Lodge enameled cast iron Dutch oven):

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      It was served over basmati rice:

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      Not bad for a first effort. The lamb probably needed a harder sear before braising.

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      • fzxdoc
        fzxdoc commented
        Editing a comment
        That's beautiful! I've got a bag of dried limes in my pantry and am always looking for a recipe using them. Thanks for the recipe link. I'd use beef instead of lamb, since that's how my family rolls.

        Kathryn

      • Jim White
        Jim White commented
        Editing a comment
        fzxdoc Thanks, Kathryn. This one didn't knock our socks off. It may be as simple as needing more salt, I may try that with some of the leftovers. It may also be that it needed the fattier shoulder meat instead of the lean leg I used. I'm curious how the beef works for you. Might be worth considering here, too. Maybe a nice piece of chuck...

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ID:	1121781 Vortex wings for game day. I have the Performer set up for cooking in the dark. 🤣🙄. My Packers look terrible on offense as expected today. But the wings were terrific. 🤷‍♂️
      Last edited by Jfrosty27; November 7, 2021, 06:12 PM.

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        Canada walleye filets on the chimney. Good eating!
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          Some more comfort food. Still reeling from our son passing
          Salisbury steak and mashed potatoes.
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          • Andrrr
            Andrrr commented
            Editing a comment
            So incredibly sorry to hear this.

          • Panhead John
            Panhead John commented
            Editing a comment
            Me as well. So sorry to hear about this and I offer my sincere condolences. 😢

          • IFindZeroBadCooks
            IFindZeroBadCooks commented
            Editing a comment
            Truely sorry for your loss.🥲

          Cheesy taters, string beans, venison steaks.
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          • smokenoob
            smokenoob commented
            Editing a comment
            and a side of leg or is that an arm? 😂

          • texastweeter
            texastweeter commented
            Editing a comment
            smokenoob loin butterflied and wrapped in bacon.

          • texastweeter
            texastweeter commented
            Editing a comment
            smokenoob I just got it....that is my oldest girls arm. Lol bourbon is obviously working...

          Shepherd's Pie..... Didn't have lamb, used beef.

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            What to do with leftover brisket? My option today was brisket beans. Did a pot of pintos all gussied up with this and that. Smoked some boudain on the kettle to go with it. Man, brisket beans and some boudain are a good pair!

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            • texastweeter
              texastweeter commented
              Editing a comment
              THAT AINT CHILI! THEM THERE ARE COWBOY BEANS. Panhead John I got yer back brother.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Nice lookin Beans, Panhead John !!!

              An, Tee-Hee, to th resta yall

              Don' much keer, who alla y'all is...that, right there, was some funny shiite! Panhead John

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              An, mrteddyprincess Yer Mr. Bones Imitation is purt near, nigh on, dang danged Spot on, if'n ever I did sez so, my danged ol self...

              Y'all keep on a workin it, an Report Back, when /if'ns y'all has any results LOL :

              Love ya Both, Brothers, thanks fer th Ennertainmint!

              After all, if'n we'uns cain't still marginalize Mountain Folk, than, wth is left?
              Last edited by Mr. Bones; November 8, 2021, 12:02 AM.

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            Properly layered with toppings.




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            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Ah'm way up cheer, on th High Dive...jus hold that plate right still, fer a few....

              Glorious lookin Nachos, Amigo!

            Garlic & Herb and Applewood Smoked Bacon Pork Tenderloins!!! Smoked indirect at 275° until reaching 145° internal! So good and juicy!
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            • Caffeine88
              Caffeine88 commented
              Editing a comment
              Beautiful - you nailed that one!

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Need me bout three of these...

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Wow. So juicy. Congrats on that cook!

              Those look more like pork loins than pork tenderloins, though.

              Kathryn

            Sunday morning goodness! 🍳
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            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Nice to see th DNG II gittin such a workout, way to make it happen, Brother!

            • TWBarbecue
              TWBarbecue commented
              Editing a comment
              Thank you @Mr.Bones. Appreciate ya!

            Roasted oysters 🦪 with Malcom Reed’s garlic, parsley & parmesan cheese butter along with some beer steamed oysters with Chef Eric Gephart’s Tequila Citrus cocktail sauce!…so good this time of year! Cheers! 🍻 #twbarbecue
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            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Shut the front door! Looks all kinds of good!

            • theroc
              theroc commented
              Editing a comment
              I can smell the goodness from here.

            Smoked rainbow trout fillets tonight

            Appetizer of some toast & some delicious spinach salad my wife made
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            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Sounds like some kinda good, from where I'm a settin, at least...

            I made a leg of lamb I got from Costco with the Anova I also got from Costco. I split the leg in half and used Dolly Rub with and without paprika (can you tell the difference?) 😀 I smoked it with peach wood at about 185 F for an hour and then sous vide at 134 F for 16 hours. I initially started at 140 F but toned it down to 134 F shortly after I started. Then I forgot about the added hour from DLS and our guests where a little late so it was more 20 hours. I took them out, used the juices for a gravy, and then seared them on the Weber. It was glorious.

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            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Fantastic Job!

              As a reward:

              Theme Music

            • fzxdoc
              fzxdoc commented
              Editing a comment
              That's the beauty of the sous-vide process. Guests late? No worries. The meat never gets overcooked.

              Nice setup with that Anova package. It's a good deal, too, from Costco now.

              I bet your guests were amazed.

              Kathryn

            • snowswamp
              snowswamp commented
              Editing a comment
              I liked both rubs. Our guest couldn’t eat paprika hence the omission. The paprika had more spice, faint but there. The other allowed the other spices to come out more.

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