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

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    It is WOK season! I present Sichuan Kung Pao Shrimp - or a version of at least.

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    • Panhead John
      Panhead John commented
      Editing a comment
      Wow that looks good! I like the addition of the hot peppers.

    • barelfly
      barelfly commented
      Editing a comment
      Panhead John lots of peppers there - red and orange sweet peppers, the green is either a bell or a pasilla, not sure - we were given a bag or peppers from friends, also have jalapeño in there along with the chile de arbol and sichuan peppercorns.

      This had great flavor! Just throwing some stuff together with the base sauce of Kung Pao.

    • Spinaker
      Spinaker commented
      Editing a comment
      Great looking cook man! or should I say great looking Wok!

    On the way home from the bar I stopped off for salmon. Wild caught Sockeye was on sale which suited me just fine. I busted out the instant pot for brown rice. I also had a bag of sweet potatoes and some asparagus that needed to be used. I cooked everything except for the rice, obviously, on a sheet pan. Potato first, then the salmon and asparagus. I had a glass of rosé with the food. This meal really hit the spot tonight.

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    • tbob4
      tbob4 commented
      Editing a comment
      Looks great.

    More Food by the fire! Chuck roast in the dutch! And some Carnitas is the camping dutch.
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    • holehogg
      holehogg commented
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      2nd pic is magic.

    • Spinaker
      Spinaker commented
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      Thanks! Sauna night is always magic. holehogg

    This is a Tomahawk Rib Eye with meat on the handle. Sous vide @ 135F for 4-5 hours. Then I seared it on my Weber Kettle over charcoal briquettes with a couple of small red oak logs on top.
    Attached Files

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    • Spinaker
      Spinaker commented
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      Dang! That is a great looking steak.

    • Panhead John
      Panhead John commented
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      All of the above!

    • treesmacker
      treesmacker commented
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      Beautiful... and I like "meat on the handle"!

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      Last nights Swiss mushroom and caramelized onions was so good, I had another one, with an added layer of cheddar. Where did that bottom bun disappear to?

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      • ofelles
        ofelles commented
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        repeat like!

      • tbob4
        tbob4 commented
        Editing a comment
        Home run!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        More Cheese!

        Yeah, that can jus be BAD, on so many levels, LOL, Brother!
        Great lookin burgers, both posts!!!

      Smoked pork belly burnt ends per the recipe on the free side . After 1:50 in the smoke.
      Attached Files
      Last edited by Sid P; November 19, 2021, 02:55 PM.

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      • tbob4
        tbob4 commented
        Editing a comment
        Love it

      • ecowper
        ecowper commented
        Editing a comment
        Looking good!

      Bone in pork chop sous vide at 133.5 then seared off with roasted brocolli

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        Pork bellies after smoking. I see now why they’re called "pork candy".


        The finished Bahn Mi, which was delicious! Thanks for recommending it, ecowper .

        Attached Files

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        • barelfly
          barelfly commented
          Editing a comment
          Oh my! Pork belly bahn mi!!!!!!!

          Sign…..me…….up!!!!!!!!!!!!

        • ecowper
          ecowper commented
          Editing a comment
          Beautiful!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          My mouth is watering right now looking at that bahn mí!

        Sous vide ribs. So tender. I do not regret buying this set up at Costco.

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        • fzxdoc
          fzxdoc commented
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          And not a punctured bag in sight. Nice job!

          Kathryn

        • snowswamp
          snowswamp commented
          Editing a comment
          Thanks! I had three full racks cut in half and bagged. I was surprised when I pulled them all out the water was still clean. 😀

        This is (sort of) aloo gobi. I followed this recipe. But I was wanting to use up CSA veggies, so the potatoes became white sweet potatoes. And some versions of this and related recipes add peas. I figured that was close enough to add some green beans. Turned out pretty good. My most comfortable cook yet on the new induction cooktop, too.

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          An ode to PJ...

          Smoking some cheese in the MAK warming box, but I was hungry... had some avocados that were over ripe, so used what I could of them with some shredded cheese... 30 minute smoke only quesadillas on the finest plates around...

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          The cheese is a block of Swiss and a block of horseradish cheddar

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            I was gonna give you a like….till I saw you was using my damn competition! And their “ultra” nonetheless!

          • ItsAllGoneToTheDogs
            ItsAllGoneToTheDogs commented
            Editing a comment
            Panhead John sorry man, did the best I could with what I had

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Looks great, wants to find me some horseradish cheddar!!! YUM!!!
            Last edited by Mr. Bones; November 20, 2021, 11:14 AM.

          Dinner tonight was chicken, mashed potatoes, gravy, and a fall green salad. Did the chicken on the SnS kettle, using the Drip n Griddle as my roasting pan. This was a trial run for Thanksgiving. Especially trying a new gravy technique and a different green salad than usual.

          Green salad: romaine, diced tomatoes, carrots, celery, chopped up Fuyu persimmon, chopped walnuts, pomegranate seeds, and goat cheese. Tossed in Newman’s olive oil and vinegar dressing.

          Gravy making: Used Chef Jean-Pierre’s method.

          Seasoning for the chicken is Meathead’s poultry seasoning

          Mashed potatoes are my standard made with butter and cream.

          Trial run worked out well.

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          • fzxdoc
            fzxdoc commented
            Editing a comment
            Chef Jean-Pierre better watch his back.

            K.

          Pizza night. Every time I make one of these, I seem to get just a little bit better at it.

          Toppings: hot Italian sausage browned (but not too much) with crushed fennel and pepper flakes, pepperoni, shredded mozzarella cheese, fire-roasted tomato sauce, and sliced serranos.

          I cook the pizza in the same cast iron pan as I do the sausage. I also "pre-brown" the crust over the stove for about 3-4 minutes before putting it in a 475 F oven for exactly 12 minutes.

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          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            Fennel and italian sausage is just plain amazing.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Michael_in_TX what a great idea doing a little “pre-cook” on the crust. I’m trying it!

          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            @SheliaAnn After the pan has cooled down enough from the sausage, I spread the dough out in it. I then cook it on the stove over medium high heat for 3-4 minutes. Lifting up with a spatula to check it. I'm looking for just a bit crispy, to where you can scrape up against it, but not too much as it will finish in the oven. Then on go the topping and into the oven.

          Parents are going out of town next week, and wife & I have company coming over on Thursday, so I went ahead and made a turkey tonight to take over to my parent's house

          Followed the e-book turkey guide we AR members got for free word-for-word. Spatchcocked the bird, dry brined it the night before using Meathead's poultry seasoning (adding a little extra kosher salt on the skin on the breast as the book suggested), built the gravy underneath the bird, etc...

          It turned out amazing. Absolutely delicious; a huge hit that everyone loved

          Chocolate pie for dessert
          Attached Files

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            Oh shit! I’m broke, please don’t ask for money! I’m a pit member, everyone knows we’re all broke because of MCS. (you’re also funny as hell Brad)
            Last edited by Panhead John; November 20, 2021, 04:26 AM.

          • IFindZeroBadCooks
            IFindZeroBadCooks commented
            Editing a comment
            I agree with everything John said Brad. Well, except the illegitimate son bit because my wife would kill me. 🤣

            Your first post was definitely memorable and I am very glad to see your posts and cooks improvement over time!

            https://pitmaster.amazingribs.com/fo...-north-georgia

          • treesmacker
            treesmacker commented
            Editing a comment
            Beautiful... e-book - good idea!

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