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

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    #76
    First cook with the Vortex. Baked potatoes and bacon wrapped skinless boneless chicken thighs on the grill. Turned out yummy.

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    Last edited by RichardCullip; September 27, 2021, 09:32 AM.

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    • Troutman
      Troutman commented
      Editing a comment
      How long did it take to cook the potatoes?

    • RichardCullip
      RichardCullip commented
      Editing a comment
      Troutman - I cooked the potatoes for 45 mins (a wild guess on my part) and the bacon-wrapped thighs for 30 mins. The Vortex heated the Kettle up to 500 degF at the start of the cook and ended up at 470ish when the cook was done. The inside of the potatoes were nice and fluffy like I like them but the skin was a bit too crunchy, almost charred.

    • IdSmokeThat
      IdSmokeThat commented
      Editing a comment
      Great cook and I grew up in Poway. Just took my kids to the hamburger factory a while back for their first time. Memories brother!

    #77
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    kettle fried chicken and some devils on horseback (Alton’s date/water chestnut/bacon version)

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      #78
      Smoked Tri-Tip and Smoked Peruvian Chicken! Tri-Tip seasoned and smoked with Postal Barbecue Mad Cow Rub then seared off using a little Heath Riles BBQ Garlic Butter as a finish. #twbarbecue #postalbarbecue #heathrilesbbq
      Attached Files

      Comment


      • holehogg
        holehogg commented
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        A feast.

      • Troutman
        Troutman commented
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        Nice cooks !!!

      • TWBarbecue
        TWBarbecue commented
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        treesmacker holehogg Troutman Thank you! Good products help to make good food for sure! I appreciate it!

      #79
      A batch of breakfast burritos for the freezer...

      Ingredients, minus eggs and cheese...

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      Bacon, from ends and pieces...

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      Swiss chard stems...

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      Swiss chard greens...

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      Mushrooms...

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      Roasted peppers, bell, pablano, and jalepeno...

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      Scallions...

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      Cook veges with bacon...

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      Sweat down chard greens...

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      Cooked vege, bacon, chard mix...

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      Scramble eggs separately, chop em up and add to mix...

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      Roll em up with some cheese added (that's jalapeno Velveta)...

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      Wrapped for freezer... 30 burritos...

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Looks a lot better than my SV egg bites!

      #80
      Pork and Tomatillo Stew. I used the following recipe, except I pre-cooked a pork shoulder roast in the smoker and added it at the end of the cook...

      https://www.foodandwine.com/recipes/...tomatillo-stew

      I forgot to get a pic of the finished stew. It was delicious

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      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        What a great idea to smoke th pork first! This is usually a stove top/braise for me.

      • Mr. Bones
        Mr. Bones commented
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        Omg! On it, Brother!!!

      • treesmacker
        treesmacker commented
        Editing a comment
        Some of the leftover stew made it into frozen burritos (minus the juice); I just ate the last of it the other night - wonderful!

      #81
      Bone-in pork belly ribs.

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      and some burnt ends.

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      What can I say but I love pork belly.

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        That looks delicious

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        +1 What holehogg said. If we use the way back machine, you will see that I have done this a few times. So porking good!!! Yours looks amazing.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Thanks. Used to seeing boneless pork belly for bacon but yours looks delish!

      #82
      Inspired from Ernest , here is a ramen we did a while back

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        #83
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        Shrimp Fried Rice on the BGR last night. It turned out good. It was my first Wok Cook on the Egg. I will definitely keep practicing this Wok Cooking!

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          Looks great. Gotta keep up with skipsdaughter
          Last edited by tbob4; September 27, 2021, 08:13 AM.

        • tbob4
          tbob4 commented
          Editing a comment
          Uh oh - update won’t let me edit to give her credit (misspelling)

        • Skip
          Skip commented
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          I don't even try to keep up with skipsdaughter !

        #84
        Smoked a couple pork tenderloins on the Grilla OG last night. 225 for ~1 1/2. Wrapped in foil for 15 minutes once they hit 145. No fancy pictures, just meat on a cutting board.

        Used a commercial seasoning for the first time last night. So Good! SAZON!


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        • treesmacker
          treesmacker commented
          Editing a comment
          Deep smoke ring - looks great!

        #85
        Although this is nothing special, I thought I would toss out there that I did the Fried Chicken Recipe Done On The Grill from the free side and it was great. Followed the recipe to include the MSG. It also pleased my wife in that I did not "spray the whole kitchen with grease" like I usually do (Not true. I've never splattered onto more than two walls).

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        • fzxdoc
          fzxdoc commented
          Editing a comment
          That's a great way to deep fry. After years at looking at dedicated deep fryers, special high-BTU standalone burners, etc. all in the effort to keep the mess and smell of deep frying out of the kitchen, I found Meathead's method. I used it for over a year until I bought my outdoor gas range with 30K BTU burners and a wok, which I now almost always use for deep frying.

          But I could have deep fried on the gasser a la Meathead forever, it works so well. Nice to see you like it too.

          Kathryn
          Last edited by fzxdoc; September 28, 2021, 11:37 AM.

        #86
        Still playing around with the SV for eggs. SV to a soft boil, then poached, served on some of my sourdough of course.

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        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          RichardCullip I did 145 for 45 minutes. With an asterik, the first soft boiled I did, I wish it might had been a bit more in the white. So the last 10 minutes roughly, I bumped it up ton148.

        • RichardCullip
          RichardCullip commented
          Editing a comment
          Richard Chrz - Thanks

        • tbob4
          tbob4 commented
          Editing a comment
          I’ve been making egg bites for awhile- love the Anova for it. I haven’t tried soft boiled yet.

        #87
        Applewood smoked salmon steaks with a yogurt/chive cream sauce. Accompanied by scalloped potatoes and grilled Brussel sprouts.


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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Perfect meal! And, great colors, textures.

        • ofelles
          ofelles commented
          Editing a comment
          Go ahead, you can have my sprouts.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Troutman your salmon cooks never get old…..

        #88
        2 peas in a kettle.... goes something like that.

        Pork and Pastrami.

        The bone in pork belly was a friends who asked me to cook for him. He'd tasted my "ribs" over the weekend and bought this already scored piece for me to work. Didn't cut it into ribs for fear that some of the meat might fall off. Has been instructed never to buy scored belly again.

        I was hesitant when I found some cured brisket as it looked rather thin. 2" at the one end and 1" the other. Was on special and prepared to take my chances.

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        The belly was a big hit.

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        and the pastrami was good and did not dry out. Happy days.

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        and some rooibok and waterhog cheesegrillers at the end of the cook this evening.


        pic for Red Man

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        Last edited by holehogg; September 27, 2021, 02:13 PM.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Red Man it wasn't cured but pickled I think. It came vac sealed and there was pickle spices on the meat.
          I wasn't sure myself and did not brine the meat. Took it straight out of the bag loaded it with pepper and smoked it. It was salty but not overly. Was actually very tasty. Know that you mention it was not cured. If you look at the first pic not sure if you can tell how dark or grey-ish the meat is in comparison to normal raw colour. Will add another pic above for you to look at.

        • Red Man
          Red Man commented
          Editing a comment
          The raw pic definitely looks like it’s been brined. They must’ve forgotten the curing salt 🤷🏻‍♂️😂

        • holehogg
          holehogg commented
          Editing a comment
          Red Man was at the butchery today and asked about the "pickle" or "brine" they used for the brisket. After speaking to a few people behind the counter the best answer I got was that they buy a pre-mixed pickle and just add water according to the instructions.

        #89
        Some Togiak Salmon and Roe
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        • tbob4
          tbob4 commented
          Editing a comment
          Great photos!

        • Spinaker
          Spinaker commented
          Editing a comment
          Yeah, i hear ya. Not a smart move and I was really the only one doing it. To me it was worth the risk.....I say that not having gotten sick. But YES........it is amazing. We also try to avoid taking hens, so usually the fish we clean have no eggs in them. A guy in our group mis IDed this one, so we got some roe. treesmacker

        • Spinaker
          Spinaker commented
          Editing a comment
          She'd just be happy that I did not have a shaved head. She always hated that during football season. ofelles

        #90
        Used some of yalls advice from another thread, still did things a little different... for better or worse.

        3lbs rancho gordo beans, onion, Chile powder, garlic powder, and some Mexican oregano in a pan and on the MAK for about 20 hours total at 170-180 until I put the beef on.

        I wanted to use pork, and should have just ommited the meat altogether instead of trying to force the wrong meat just to have some.

        Anyway, beef went on at 225 until 128 IT, then wrapped in foil to rest in the oven.

        Ramped the beans up to 375 for about an hour until the beans were tender.

        Other than using the beef, my biggest mistake was the rancho gordo oregano. The stuff looks like pot, it's the most pungent oregano I've ever used.. it's really good, I just should have adjusted the measurement down for the recipe I was looking at. It kinda over powers everything.

        BUT on a positive the beans are still good and I have a lot of shaved roast beef for sandwiches.

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        Comment


        • holehogg
          holehogg commented
          Editing a comment
          What beef cut did you use. Topside? Looks fabulously good. Love me Hot English Mustard. Nothing opens up the nasal passage like it does.

        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
          Editing a comment
          holehogg I thought it was bottom round, but it may have been top round. I just grabbed the biggest hunk of beef with the least fat I saw at the store.

        • mcook2201
          mcook2201 commented
          Editing a comment
          That my friend is one mighty fine looking meal..

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