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

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    Reverse seared a ribeye last night using Meatheads new Red Meat Rub. Been doing them for a while with my Vortex, it’s a searing machine. And I can vouch for Meatheads new rub. It’s very tasty and has a unique flavor, unlike any I’ve tried before. And I mean that in a good way!

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    Last edited by Panhead John; September 30, 2021, 08:06 AM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful meat!

    • Panhead John
      Panhead John commented
      Editing a comment
      Thanks! If I was any good at plating, I would have removed the second slice from the bottom for the pic. There’s a piece of gristle running thru it. 😵‍💫

    • tbob4
      tbob4 commented
      Editing a comment
      Your Vortex photos are really good. Thinking of being a salesman for them?

    So it's wednesday night and I'm like IDK feelin' a little bored so let's burger experiment. Trying to watch the carbs so I just used two big lettuce leaves, laid down a schmear of peanut butter, an 80/20 burger topped with a pan fried cheese skirt, Dukes mayonnaise , tomato, caramelized onions, homemade chili, an egg over easy and a touch of Cholula green pepper hot sauce. Not bad
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    • Troutman
      Troutman commented
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      I was wondering, does Hutch ever do any of the cooking?

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Nice.....creative!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      You lost me at peanut butter.
      Otherwise it sounds like a tasty dinner. The bun wouldn't hold all that food anyway. Thanks for posting.

      Kathryn

    Undecided whether this will be pork roast or pulled pork after technical problems plagued this morning cook
    Anyway got lotsa gravy around, gravy is like ice cream fixes darn near everything
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    • Towering Inferno
      Towering Inferno commented
      Editing a comment
      Looks like a nice roast on a Chargriller Akorn. My first pork cook was on one in a snow storm. Stayed at 210 all day for a spicy molasses pulled pork ending. I just had to worry about bears showing up to enjoy it too. Lived in the country at the time. No bears, thank goodness.

    Took the 1st stab at Kaiser rolls. Turned out good. I left them in oven a couple minutes too long. Crust should be soft. This a bit hard. Taste great as was the texture inside.

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    Turkey with mayo.
    Last edited by RichieB; September 30, 2021, 03:38 PM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      RichieB It doesn't look like KA sells Kaiser Roll Stamps. Where did you find yours?

    • RichieB
      RichieB commented
      Editing a comment
      Dr. Pepper Amazon. $9.

    • ssandy_561
      ssandy_561 commented
      Editing a comment
      My favorite thing to do is turn Kaiser rolls into Kummelweck rolls. Try topping the rolls with caraway seeds and pretzel salt next time you make them and use them for roast beef sandwiches.

    Spatchcock on my Yoder



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    • tbob4
      tbob4 commented
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      What rub did you use? Looks good.

    • SammyJ
      SammyJ commented
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      Montreal Chicken

    Braised short ribs in a gravy of hand crushed San Marzanos, red wine, fish sauce , garlic, short rib drippings, onion, seasoned with oregano, salt, pepper….;

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    Last edited by Richard Chrz; September 30, 2021, 07:12 PM.

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    • tbob4
      tbob4 commented
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      Wow. I’m waiting for a COSTCO chicken enchilada bake in the oven and then I see this. Boy am I envious!

    • Starsky
      Starsky commented
      Editing a comment
      That looks awesome!

    • Troutman
      Troutman commented
      Editing a comment
      There you go Richard, I like the way you're putting this dish together !!

    Oh look, tacos. This is becoming one of my most favorite things to cook -- quick weeknight street tacos: skirt steak marinated for four hours in equal parts oil (I use canola), soy sauce, lime juice, 1/2 tsp chili powder, and 1/2 tsp cumin.

    Cooked over a 450-500 F cast iron skillet for 2.5 minutes a side, then flipped 30 seconds a side until internal temp is 135-140 F (I have found you want to cook skirt higher than you would a ribeye; medium is best.....skirt needs all the tenderness help it can get!).

    Then, cubed as thinly as practical, dumped into warmed corn tortillas, topped with onion or pico, and copious amounts of cilantro. Finished with a generous squeeze of fresh lime. (Bonus shot: toasted flour tortillas as well that I had to use up.)

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    I miss my shrimp, though.....shrimp tacos are on deck!!

    Comment


    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      I ate that sauce on everything we made for like 3 days until it was gone. If you love cilantro like I do, it is amazing.

    • tbob4
      tbob4 commented
      Editing a comment
      See my comment to Richard above. I’m feeling sorry for myself after seeing these.

    • Andrrr
      Andrrr commented
      Editing a comment
      IFindZeroBadCooks How was the book? I saw it come up awhile ago and it looked really interesting. To be honest I’m not entirely sure why I haven’t bought it yet.

      Edit: I had it on an Amazon wish list and I noticed that I added it early 2020. I finally got off my butt and ordered it.
      Last edited by Andrrr; October 2, 2021, 08:09 AM.

    Homemade chicken pot pie cooked on the kamado
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    • Slieb845
      Slieb845 commented
      Editing a comment
      glitchy We just buy store bought pie crusts. one layer on the bottom. saute onion, carrots, garlic, celery. add chicken to warm up. add in a roux, cream, flour, chicken stock and vegetable juices. Pour over bottom crust, fill, add top crust, push sides together with a fork. Bake 400- 450f until done. and then take the bag of peas out.... and throw them in the trash.

    • glitchy
      glitchy commented
      Editing a comment
      Slieb845 It’s so nice to see someone else that knows the proper way to prepare peas 😆 Thanks much for sharing, I’ve saved that off to try sometime.

    • Sid P
      Sid P commented
      Editing a comment
      Same here. The CPP looks great, and the missing peas are bonus.

    First spatchcock chicken on the Traeger. Was always worried about rubbery skin but learned that was a stupid fear.

    ran at 180 for 1 1/2 hours than up to 375 for 1 1/2 hours.

    Did not have an actual chicken rub laying around so I broke down and used Traegers chicken rub and added pepper.

    Turned out darn good and had real crispy skin as well!
    Attached Files

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    • willxfmr
      willxfmr commented
      Editing a comment
      Pellet pooper chicken is one of my favorites!

    • SammyJ
      SammyJ commented
      Editing a comment
      Spatchcock on pellets. awesome. I do skin down, like it better

    Chops... on the gasser - outdoors at the RV....

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    • tbob4
      tbob4 commented
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      Don’t think you could get better color on those!

    • Troutman
      Troutman commented
      Editing a comment
      Sometimes grilling chops or steaks on a gasser is awesome as far as I'm concerned. No charcoal or wood taste per se, just the meat with a hint of flavor from the cooked juices. Plus it's so darn convenient. I'd eat those any day Smacker !!!

    “Blackened” coho salmon from Sitka. Mashed, though not as refined as Richard Chrz Sautéed spinach. Fresh chives are on the mashed, so you can’t see the melted butter pool.
    and yes, that golden reflection is my glass of Pinot Grigio.

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    • Troutman
      Troutman commented
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      Fish looks on point !! Run your potatoes through a ricer for the smooth win !!!

    • Attjack
      Attjack commented
      Editing a comment
      That's what I want to eat. Might have to make it happen.

    • Spinaker
      Spinaker commented
      Editing a comment
      Great looking cook, Sheila!

    Found a new meat supplier in Stockholm. Bought a veal tri tip from Holland. Veal-ly good 😂

    Did a custom coffee / black pepper rub, and front seared it to 52 deg C. Dang good.

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    • Spinaker
      Spinaker commented
      Editing a comment
      Looking good!

    • Troutman
      Troutman commented
      Editing a comment
      Awe that poor widdle baby cow ....

      (hey send some my way )

    Oktoberfest weekend here, so I decided to make pretzels for first time. The soft pretzel flavor is there. Keeping the pretzel shape into the boiling water is a different step that I need to figure out.

    also enjoyed a Marzen style lager and one of my home brew Hefeweizen’s in honor of the 11 am tapping of the golden keg downtown.

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    • Henrik
      Henrik commented
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      +1 on the hefe weissen!

    • tbob4
      tbob4 commented
      Editing a comment
      Some of those look like dollar signs. Must mean those are the money pretzels

    • skipsdaughter
      skipsdaughter commented
      Editing a comment
      I've also just resorted to bites instead! Easier eating, too!

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    Sweet and Sour Chicken Stir Fry for lunch today. I finally remembered to take a picture of the BGE in action. Liking to
    use that BGE and Wok combination!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      I still gotta try the BGE Wok situation.

    • Skip
      Skip commented
      Editing a comment
      Spinaker I've been trying it the past couple weeks and having some fun with it. The BGE has plenty of heat. I tried a chimney thinking it would work but the BGE worked much better for me. I'm sure there's several ways to make it work.

    • tbob4
      tbob4 commented
      Editing a comment
      Delicious and looks like a lot of fun

    Friday Night Wings
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