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

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    They had chuck eyes at the store last night, so steak on the Genesis with boiled taters and salad.
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      Baking baguettes and watching football. A good day.

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      • Dr. Pepper
        Dr. Pepper commented
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        Nice looking loaves!

      • treesmacker
        treesmacker commented
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        Beautiful baguettes! Sourdough?

      • RichieB
        RichieB commented
        Editing a comment
        treesmacker thanks not sourdough. .

      Not too long ago Panhead John posted about a portable butane burner. I was really interested in it for having around the kitchen, because we don't have a gas hookup (electric range only). I bought one, it's cool & I already used it in the kitchen a bit

      Well today I actually got to use it as a portable cooker. My wife wanted to go on a hike today while the leaves were still falling, so I packed up the burner, a few beers in a cooler as well as a steak that I bought on the drive to the mountains. In the middle of our hike we stopped and I made some blackened ribeye for us

      Worked super well, it turned out great. We finished off with some expresso so that my wife made, also with the burner
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      Last edited by BradNorthGA; November 13, 2021, 03:49 PM.

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      • BradNorthGA
        BradNorthGA commented
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        Caffeine88 she made it in a moka pot, tiny little thing easy to pack in a bag. The portable burner is pretty light as well and has its own carrying case. Had to make room for the cast iron, honestly the cooler was the heaviest thing to tote around though 🤣

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Moka pot - love it. I think I have almost every coffe/espresso device there is. That's a great one, but it's been out of my rotation for a while. 👍🏻👍🏻

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Lovin th Vintage CI, as well, Brother!

      Got up at 5am so start this weekend as yard work was on the docket. New Jacket on my GMG was clutch.

      Menu Prime Rib, Pork Belly Burnt Ends, Tri Tip, Beef Spare Ribs, and Deer Ribs

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      • treesmacker
        treesmacker commented
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        Gosh, that looks perfect!

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        Beef back ribs, my first time with this cut. Pit Boss Copperhead 5 vertical pellet smoker. These were the best beef ribs either my wife or I had ever tasted, and she even says the best beef dish she's ever had, period. Now that's a bit over the top and attributable to food-coma beef-fat headrush delusions. She's Queen of the Kitchen and has made innumerable drop-dead amazing prime ribs and roasts and steaks of any description. But to be fair, I really don't see how they could have been any better either!
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        Last edited by DaveD; November 13, 2021, 08:26 PM. Reason: (Added one more photo)

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        • Caffeine88
          Caffeine88 commented
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          Dang. I'd be food coma'ing after ribs like that, too. Nice work!

        • Jim White
          Jim White commented
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          Incredible!

        • tbob4
          tbob4 commented
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          They look great

        Chuck roast on the Weber, V2. With much gratitude to those who offered comment on how to improve the previous dried out disappointment, this one was fabulous.

        A nicely marbled chuck roast, with a modified BBR that added espresso and cinnamon. Juicy, rendered, silky and and even better with the pan juice from the braise. Matched with pan toasted golden potatoes in butter and a lot of garlic, and sauted zuchinni and yellow squash.

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        • treesmacker
          treesmacker commented
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          Oooooh Ahhhhh O yummmm! Great job...

        • tbob4
          tbob4 commented
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          I can see the moisture

        • DaveD
          DaveD commented
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          I'm still pretty new at this, only 8 smokes so far, but two have been chuck roasts and they were fantastic. (Not sure I'll even try a brisket, these are so good, and it's just the two of us...)

        I did a smoked meatloaf on the Recteq for dinner tonight. It was a mash up of two different recipes. Out of respect for those recipes I will not say where or who they came from.

        It was absolutely terrible. A fail in so many ways. So bad no pics deserved. I was so embarrassed. My son and fam were here and tried to be gracious.

        Moral of the story: Sick to one recipe!

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        • Andrrr
          Andrrr commented
          Editing a comment
          I feel your pain. It’s always frustrating when things don’t work out, especially when you’re serving guests. I know you aren’t supposed to try new recipes out on company but my parents and I for whatever reason are totally fine with doing just that. Our justification is you aren’t company, you’re family. Ya win some, ya lose some, but the journey is the fun part.

        • holehogg
          holehogg commented
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          Sorry. When this happens to me I pretend it's delicious and that their tastebuds are not yet refined for fine foods 😊

        • Mr. Bones
          Mr. Bones commented
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          If'n yer original intent was to screw it up, ya coulda saved yer self considerable time, an potential embarrassment, an jus asked me to do it, fer ya...

          Not Even No Charge, fer yerself, Brother!
          Last edited by Mr. Bones; November 15, 2021, 01:32 AM.

        Steak sammich, with horseradish sauce, caramelized onions annnnnnnnd pickled onions.
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        • tbob4
          tbob4 commented
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          Love the bread! Perfect balance

        Hey Jfrosty27 Don’t want you getting the big head and thinking you’re the only one who screws up. I went back to our SUWYC Spoof channel and dug up a few classics. ENJOY FOLKS

        Here’s an actual hamburger I did. 😂 What a piece of crap.

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        Here’s a Classic cook from willxfmr
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        And for those not willing to believe it, here’s an actual early steak from our own beloved Richard.

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        Last edited by Panhead John; November 14, 2021, 05:51 AM.

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        • SheilaAnn
          SheilaAnn commented
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          Oh dang! Just when you thought you had seen the last of the steak……

          And thank you for not posting any of my “make fun of it” pics!

        • Panhead John
          Panhead John commented
          Editing a comment
          SheilaAnn Oh, I’m not done yet! 😉😂

        • willxfmr
          willxfmr commented
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          My famous Chicken and Rice with mushy peas! It looks like hell, but honestly, it's one of the best tasting things I make.

        It's going to be a long night. 2 cheesecakes done, 3 to go...

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        • bbqLuv
          bbqLuv commented
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          I like it.
          I would pair that with Coffee and Brandy.

        • willxfmr
          willxfmr commented
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          Clearly they aren't done cooking yet. The tops haven't cracked yet.

        • Mr. Bones
          Mr. Bones commented
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          Tough Job, That, Brother...

        Take and Bake on my Traeger with a Kiss of Smoke,


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        • Mr. Bones
          Mr. Bones commented
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          Ain't thing one wrong with that there action, in my book...

          At least ya didn't show no PBR LOL

          Points Awarded!!!

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Mr. Bones I did to show no PBR. 😛
          It is hoped you are not disappointed.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Looks like great food, from here...

          I can always git me a PBR from th Corner Store, if'n I gits to hankerin, powerfil-like, Brother!

          Papa Murphy's??? We'uns have them here, an they th Bomb Solution to a whole lotta worn out weeknight meals...

        Umai Dry 34 Day Aged Rib Eye’s

        Living a not-really-roughing-it homesteader lifestyle means that we eat really high quality food, mostly from stuff we grow, raise or hunt. So a few years ago we began buying Umai Dry salami casings and making our own salami and pepperoni (gotta have pepperoni on the homemade pizza). I kept thinking about their dry aging bags but we live off grid and while we have the battery bank sized to have two large freezers we don’t have enough room for a whole or side of beef, too bad since we live in a high mountain ranching area. So when we were planning an RV trip to visit family in Wisconsin for the first time since the plandemic began I returned to a great Pitmaster post on meat markets around the country and found Just Good Meats in Omaha. Stopped at JGM and picked up a nice 14 lb subprimal boneless rib roast on the trip home.

        October 10th we followed the instructions and bagged up the roast and placed in on a cooling rack for air circulation and placed it in the motorhome fridge since it was mostly empty and not being continually opened. By Oct 31 I moved it to the meat locker that we use for aging venison since hunting season opened that day and we had the first 2 of the season ready to hang. November 13th we were finishing up butchering the last of the deer and it had been 34 days for the beef so it was time to cut some steaks. The fat tail was a little disappointingly large so the yield was much less than expected. Trimmed out we got just under 6 lbs total of mostly 1 1/4” thick steaks. Squaring up the ends of the chunk provided a nice trim of steak that will be diced this morning for steak and egg rancheros.

        We hit the first two beautiful steaks with a two hour dry brine and then into the smoke box at 215 deg on the Good One - Open Range. A few small pieces of apple and cherry wood for just a touch of smoke. Brought the IT up to 100 and then thanks to the fabulous design of the Good One (which by the way is the perfect reverse sear setup in my mind) on to the firebox side for the finishing.

        Mary made up some sweet potato coins in the air fryer and some fresh broccoli from the garden. Paired with one of our favorite bourbon’s, TX… the steaks were absolutely fantastic with that rich aged tnzo-flavor, tender and super juicy thanks to the reverse sear. Definitely worth pursuing dry aging using the Umai system if you have a spare fridge that you can use for a month or so.

        Given the results that we achieved with this effort, I'm already thinking about talking with the fine folks at Ranch Foods Direct in Colorado Springs. Mike Callicrate, the owner of Callicrate Cattle company in western Kansas is a highly ethical and quality focused rancher and Ranch Foods Direct is his retail outlet. They raise black angus as well as waygu… Once we cut into our current inventory of the aged steaks I’ll see what a subprimal of Waygu will set us back. While we’re here on Earth we might as well eat good!

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        • barelfly
          barelfly commented
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          Umai bags are great! Nice cook too!

        • BFlynn
          BFlynn commented
          Editing a comment
          TX is a good bourbon.

        • tbob4
          tbob4 commented
          Editing a comment
          Great food and write-up

        Parents popped in for a visit last night.
        Pulled a tri tip out of the freezer.
        Sous vide, then pecan smoked and seared on the SnS.



        ​​​​​Also zucchini noodles with vodka sauce and cauliflower tots.......bc we pretend to be healthy

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        • treesmacker
          treesmacker commented
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          We love SVQ tri-tip...looks fantastic!

        • BFlynn
          BFlynn commented
          Editing a comment
          So easy. I buy them when they go on sale, season, seal in the food saver, and freeze.

          Then they're ready to pop in the sous vide on a moments notice

        A simple quesadilla for brunch... egg, thin sliced mushrooms, thin sliced ham, scallions, cheddar &american cheese...

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