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

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    My second KBQ cook, a 13# (after trimming) brisket from Wild Fork. Four hours in, temp is 164.
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    • Sid P
      Sid P commented
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      Dr. Pepper Thanks, sometimes I forget to do it.

    • Towering Inferno
      Towering Inferno commented
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      Sure got to 164 fast! What temp were you set at?

    • Sid P
      Sid P commented
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      Towering Inferno I was at an average of 280. The KBQ has a convection effect that speeds cooking, but it surprised me too.

    Pot-in-pot Instant Pot steel cut oats, organic Fuji apple, dried Italian plums, walnuts, and date syrup.

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    • Spinaker
      Spinaker commented
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      You carb loading, bro?

    • Troutman
      Troutman commented
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      We used to call that muesli, excellent breakfast meal. BTW, did you check out the rack on Spinaker?

    • Attjack
      Attjack commented
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      Spinaker Not carb loading but I am looking to down some nutrient-dense foods.

    Just pulled it after a little more than 8 hours at 285. Good ole Dalmatian rub. Dinner’s at 6:00, so it’s getting a two hour rest.
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    Last edited by Sid P; September 28, 2021, 04:02 PM.

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      Got a bunch of tomatillos so I made salsa verde. Turned out really good, a little spicy, but good!

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      • Richard Chrz
        Richard Chrz commented
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        Would love to see a recipe, if willing.

      • Joey877
        Joey877 commented
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        +1

      • tamidw
        tamidw commented
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        Dr. Pepper Richard Chrz I will add to recipes section. It was from Ball Preserves book, pretty straightforward.

        Thanks for compliments. Had some over taco salad and it was awesome! 😀

        SheilaAnn I put everything in oven to roast, would love to try over smoker another time.

      A nice couple days of rain gets one thinking about comfort food. A great go to for me is red beans with Carlton Farms ham hocks, Carlton Farms andouille sausage, Camillia Red Kidney beans, fresh minced garlic, bay leafs, dried sage, fresh thyme from the garden, celery, green pepper, yellow onion, some sauteing in olive oil, beef and chicken stock, some Tony's,and a good long simmer. I will post the finished product. Smells so good right now. Last pic is dished up and finished.
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      Last edited by Towering Inferno; September 28, 2021, 05:49 PM.

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      • Troutman
        Troutman commented
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        Anything seasoned with Tony C's is alright by me

      • Panhead John
        Panhead John commented
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        +1 on the Tony’s.

      • ofelles
        ofelles commented
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        I can smell from here.

      Nutella French toast

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      • Spinaker
        Spinaker commented
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        Yeah, I might eat that.

      • willxfmr
        willxfmr commented
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        If I ever get to Texas, your place is going to be at the top of my "must eat" places.

      Sometimes a good steak is needed. Smoked on my RecTeq 590 at 200 for 30 minutes, pulled them off while I turned it up to 400 with my grill grates, then seared them 3 1/2 minutes each side and turning them once.
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      • Elton's BBQ
        Elton's BBQ commented
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        Looks really good.. And nice grillmarks

      Chicken karaage.
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      • tbob4
        tbob4 commented
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        Very nice!

      • gboss
        gboss commented
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        Legit.

      TBones over a fire of red oak splits and charcoal, baked sourdough today, took some older sourdough and made croutons for a salad, then proceeded to put more work into mashed potatoes then I ever have by finishing them in a chinois. Also just happened to kiss a little whiskey by the fire.

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      Last edited by Richard Chrz; September 28, 2021, 09:01 PM.

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      • SheilaAnn
        SheilaAnn commented
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        At my old job, we used this for mashed potatoes.

        https://en.wikipedia.org/wiki/Tamis

        Alas, I am not that particular. At home, i use an old fashioned masher or a makeshift food mill using the smaller die. I remember my step mom always using a hand mixer, though.

      • Skip
        Skip commented
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        Not much left to say Richard other than...ANOTHER wonderful cook!

      • Dr. Pepper
        Dr. Pepper commented
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        My Norwegian wife uses a potato ricer. Same device she uses to make Lefse.

      A few weeks ago, someone suggested that I try kewpie (Japanese mayo) instead of regular mayo as a baste/glaze for salmon or trout. I gave it a try this evening and it was quite good!

      I took some leftover fresh dill that I needed to use up and blended it in some kewpie. I then lightly salted then seared some trout filets in cast iron, flipped them, applied the mayo mixture, and finished in a 325 F oven until 145 F.

      The dill and mayo worked really well here. I should have salted the trout more -- I forgot kewpie doesn't have much added salt. Also a splash of lemon would have been nice. Still, very tasty.

      (I didn't eat all of this....1/4 of the smaller piece is shared with the cats.)

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      • SheilaAnn
        SheilaAnn commented
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        Kewpie is a lot of fun. Salmon looks great!

      • fzxdoc
        fzxdoc commented
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        I'm the one, Michael, who recommended Kewpie mayo to you. Did you find the American version or the original Japanese version? The Japanese version is much more flavorful. Kewpie Foods makes 'em both.
        https://www.kewpieshop.com/

        Whichever Kewpie Mayo version you used, I'm glad it tickled your taste buds. You'll find yourself putting it on a lot of things.

        Kathryn

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Thank you, Kathryn! It did turn out very good. Apparently, I used the American version. I did not know they were different, but looking at the site and the ingredients, they are. I will have to seek out the Japanese one for sure!

      Chops
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      Blackened salmon - photo could use work. Wasn’t burned. Hahaha

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      Last edited by tbob4; September 28, 2021, 09:19 PM.

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      • Panhead John
        Panhead John commented
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        That’s how blackened meat is supposed to look. Good job!

      • Skip
        Skip commented
        Editing a comment
        I would eat that! Good job.

      • Elton's BBQ
        Elton's BBQ commented
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        Interesting..👌

      Traditional Norwegian Autumn dish.. #fårikål#
      lamb in cabbage..
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      • Spinaker
        Spinaker commented
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        My grandma used to make this back in the day. I always loved it. Not too many lambs left on the farm after fall. And they did not grow up to be sheep.

      Ahi tuna. I was too lazy to put together anything else then left over mash potatoes from yesterday.
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      Last edited by Richard Chrz; September 29, 2021, 05:54 PM.

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      • Ernest
        Ernest commented
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        That's your lazy plate huh?

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        This....this is perfection!

      • treesmacker
        treesmacker commented
        Editing a comment
        Tuna is beautiful! And, I love mashed!

      Scrambled eggs and potatoes.... Stacked potatoes

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      • Dr. Pepper
        Dr. Pepper commented
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        Are those stacked potatoes from your prior Spanish tortilla/omelette?
        Last edited by Dr. Pepper; September 29, 2021, 10:58 PM.

      • Ernest
        Ernest commented
        Editing a comment
        That is correct. Leftover Spanish tortilla, repurposed. Seared on all ends, call them stacked potatoes.... HAHAHAHA

      • Ernest
        Ernest commented
        Editing a comment
        Kinda looks like pork belly as well

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