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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

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    I usually don't buy these because they are overpriced and there's no meat. But these were almost the same price as the bag of stock bones I usually get and they felt fairly meaty. After cooking they were meatier than usual, but I still could ate the whole rack if it wasn't for the 2 brats I ate :P

    Rubbed lightly with hard-core carnivore red, and the bones will make stock later in the week.

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    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Jfrosty27 these ones actually had a reasonable amount of meat, which is why I got 'em. But my main priority is bones for stock, I'm about outta beef stock.

    • gboss
      gboss commented
      Editing a comment
      They are super cheap this time of year because of all the boneless rib roasts sold. Picked up 3 racks @2.99/lb while I was paying $3.something for marrow bones, which was the original purpose of the trip. So it goes.

    • texastweeter
      texastweeter commented
      Editing a comment
      I love beef back ribs. I usually buy the full bone in rib suborbital, cut the ribs off with meat on them myself. Smoke the ribs, and dry age the rest for steaks.

    My inaugural cook on my Chimp was last night and it was burgers. Those were so good -- and easily, without question, the best burgers I have ever made -- I made them again, tonight!

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    I just made 1/4 80/20 chuck patties and seasoned liberally with Meat Church's Holy Cow rub (if you like pepper, you will love this rub). Then they sat on my Chimp at 250 F for a little over an hour. (Curiously, they seem to hit a "stall" near 150 F, so I bump the temp up to 275 F.)

    These had the perfect amount of smoke. I was worried that there would be no smoke flavor, but at least at sub 300 F, those Traeger Signature pellets do the job. (I have some BBQers delight on order that I will see how they compare.)

    So far, I am really enjoying this grill. The convenience for a weeknight cook is off the charts! (In fact, I just initiated the shutdown sequence from my phone!)

    Comment


      Adriatic Fig Baked Brie! Delicious!!! Inspired by Chef Eric Gephart at https://youtu.be/MJkkZH3TVJY
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      • texastweeter
        texastweeter commented
        Editing a comment
        Cook that for my wife regularly. Brie or camembert topped with fig preserves, and a pinch of thyme, wrapped in puff or filo dough with an egg wash. I bake it off and then drizzle with honey and sprinkle with sliced toasted almonds.

      • texastweeter
        texastweeter commented
        Editing a comment
        Making some for my wife's breakfast tomorrow as a matter of fact

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Fantastic - a party hit around here, for sure!

      Wow, weird to follow fig-baked brie with hot dogs, but here we are.

      Picked up some dry-aged beef hot dogs from Porter Road (pasture raised, no feedlot animals, says the label), grilled them up and smothered in shredded cheese and some home-roasted Hatch green chile, with some Nathan's frozen onion rings prepared in the oven. Some of the best dogs we've ever had, if not THE best.

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      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I gotta agree on PR hot dog quality. Wowee.

      A good stew hits the spot every time....
      Tumeric rice... Modelo Especial

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      • smokenoob
        smokenoob commented
        Editing a comment
        Oh, I’m in!

      I give you smoked blackberry cobbler cooked in cast iron on my new Grilla Grills Chimp! This is Matt Pitman (Meat Church)'s recipe: https://www.youtube.com/watch?v=JwzPDhJDpy0&t=89s

      This is cooked at 375 F until the top of the flour just begins to darken (took me an hour). It's incredibly good and, unlike many commercial cobblers, this one is not overly sweet -- even though there is 1.25 cups of sugar in the thing.

      There is just a hint of wood smoke. You can tell this was not cooked in a conventional oven. The smoke flavor is quite complimentary and is evocative of cooking over a camp fire, just without the expected "sootiness."

      Definitely will make again!

      Here we are at the 45 minute mark. I let it go an additional ten minutes.

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      Hardest part of the recipe was waiting for it to cool.

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      Panhead John-styled serving dish and obligatory HEB 1905 Vanilla Ice Cream.

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      • Henrik
        Henrik commented
        Editing a comment
        Nice!!

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      Company I work for is fairly old-school. We get a "holiday turkey" every year. Didn't have freezer space for it and the missus needs smoked turkey legs and bones for NYD peas and collards. Smoked hot and fast 350-400F for about an hour and a half. It was delicious. Ate it with steamed broccoli and leftover rice from takeout Lomo Saltado.

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      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        gboss I think we ( you, your wife and I) are twins separated at birth. I broke down my t-day turkey and smoked the wings for black eyed peas and collards for NYD. I serve with fried chicken. Used to have dr. Pepper, but I stopped drinking pop over 20 years ago. Dessert is always homemade chocolate pudding. Tradition started after the worst hangover ever with my sissy and BIL.

      • gboss
        gboss commented
        Editing a comment
        Dr. Pepper the skin was pretty good, but I am not sure it's possible to cook turkey skin that cboss really likes. I think it's okay in general, but chicken skin is way better for some reason. And don't get me wrong, Doc, as "getting bored with eating rib roasts" is something I would need to test to see if it is actually possible 😉🤣
        Thank you for the kind words.

      • gboss
        gboss commented
        Editing a comment
        SheilaAnn the peas and collards for NYD are 100% my Southern-raised wife. But getting this Yankee on board was basically, "Luck and money for the new year? Sounds delicious. I'll have seconds." And yes, I think you and she would get along well culinarily.
        Last edited by gboss; December 30, 2021, 11:04 PM.

      Grilled chicken thighs with a variety of rubs and sauces along with cauliflower steaks.

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      • texastweeter
        texastweeter commented
        Editing a comment
        That looks really good!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Yum!

      Deja Vu All Over Again

      Had to revisit Taylor Shellfish, but this time we each had our own crab 🦀 (and I got to finish off my wife's 😏)

      Inside Taylor. I didn't include all the diners sitting at counter-high tables with their Sav Blanc ( @ecopwer, AKA ecowper Thanks, PJ! ), shaved geoduck, Poki bowls, etc.

      I made a coleslaw which included horseradish, which goes well as a side with the shellfish. Haricot vert with feta, and Grand Central Ciabbata.


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      Last edited by Dr. Pepper; December 30, 2021, 01:02 PM.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        @ecopwer has quit the forum, but ecowper is still here! 😉

      • smokenoob
        smokenoob commented
        Editing a comment
        oh I could use some of that shellfish to put in tomorrow nights cioppino!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        CaptainMike SheilaAnn
        It's almost as much fun to eat at the Pepper home. Give me a head's up!
        Last edited by Dr. Pepper; December 30, 2021, 01:09 PM.

      Yesterday was a lot of work but it was a fun one. I hosted a party for my mom's 65th and invited some family and friends over to celebrate. She left the menu up to me so I put together a taco bar which is always a fan favorite. I'm a big fan of street tacos and I like to have a variety of different garnishes to choose from that lets guests get a little creative in what they want to go after. The garnish selection has been an ever evolving work in progress (I'm open to recommendations!) and while I usually include the typical gringo sides for the kids I make all the non-kid sides from scratch. This is obviously why it's so time consuming to put it all together but I know it's the difference maker based on the multiple helpings, clean plate clubs and compliments. And that's what makes it so fun and rewarding.

      I only got two pictures in between cutting up the flank steak as needed but the homemade highlights:

      Flank steaks which I wish I had better pictures of but I absolutely nailed the cook on that one. Flipped every minute till perfection.
      Grilled Chipotle chicken thighs - my best stab at recreating the chicken from the restaurant which is my wife's favorite
      Salsa Verde I had canned from my tomatillo harvest this year
      Pickled red onions
      Black beans with some Roasted Hatch Chilies I did earlier this year
      Street corn
      Rajas de Poblano which has quickly become one of, if not my favorite

      I have yet to find out how many days in a row it takes me to get tired of eating this meal.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I'd join you! Happy birthday to your Mom, and viva los tacos!

      • JCBBQ
        JCBBQ commented
        Editing a comment
        I was looking at theses pics trying to figure out what meal of mine this was. Then realized that we have all those same bowls. 🙄🙄 Oops.

      • Andrrr
        Andrrr commented
        Editing a comment
        JCBBQ I picked those up the day before at Costco. $10 for 10 bowls was a no brainier.

      This is the best porkchop I ever ate! The rub Whiskeyman53 sent me is almost equalt parts salt and sugar, it has some other flavors, but this chop is outstanding.

      Reverse seared and added some nuked veggies.

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      • texastweeter
        texastweeter commented
        Editing a comment
        A fantastic pork chop is unbelievably good, but 99% of the chops served are no where right...that one I'd pay for. Best ever was at vinegar hill house in NY.

      So I have been working really hard in December on building a new and my own sourdough pizza crust with some knowledge I have gained over the last few years. I am so close. Honestly, I probably am there, but,I will continue to make little tweaks. I might even make a post on this pizza dough if there is any interest. I have sold 40 pizzas and sauces in December to friends wanting to try it and trying it over and over at every recipe change while I learn. This is at 72 hours,I think it may even be better tomorrow at 96 hours. Home oven.

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      Last edited by Richard Chrz; December 30, 2021, 08:18 PM.

      Comment


      • Jim White
        Jim White commented
        Editing a comment
        Perfection!

      • RonB
        RonB commented
        Editing a comment
        Great lookin' pie Richard. I love the crumb, and the crust ain't to bad either.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful cornicione! And, in a 500 degree oven! Nice work, Richard.

      Chef Jean Pierre's French Onion Soup. No French bread at the store so I used a potato roll, toasted then placed on the soup with some Gruyere cheese:

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      • texastweeter
        texastweeter commented
        Editing a comment
        I have a set of those same crocks lol.

      Getting ready for New Years Eve day. Daughter and family will be here for the afternoon. Normally New Years Day but one grandson has a indoor soccer game. Why schedule a 9 Y.O. game on New Years Day? Oh well.

      Texas Red Chili and Reverse Jalapeño Popper Dip ready to go. Pizza Dip and Cocktail Franks tomorrow. Other stuff too.

      Did the Chili in slow cooker. Dont have a large enough C.I. to hold it. Last time scaled half. This time full recipe.
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      More tomorrow.

      Update
      Did the cocktail franks, Pizza Dip, and Chili so far. Couldn't get pictures of dogs and dip. Thank the 2 older grandsons. They attacked both and was not photographic by their time I got to them. They don't eat the chili which is better than my 1st batch.

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      Last edited by RichieB; December 31, 2021, 03:53 PM.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Looks wonderful. Plus, you can go to your grandson's game!

      Cheating a little bit here because I didn't cook it.

      Yesterday, my wife and I celebrated our 42nd wedding anniversary. Our younger daughter and her boyfriend cooked dinner for us tonight. Killer eggplant parmesan, roasted turmeric cauliflower and a tossed salad. What a meal!

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      And because they got a later start than intended, they prepared a yummy charcuterie board to hold us over.

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      And they are now doing the dishes. Can't think of a better anniversary gift.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Sounds like the boyfriend wants to impress?

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Congrats, and happy anniversary!
        Food looks fantastic!

      • holehogg
        holehogg commented
        Editing a comment
        Good food, good company = great anniversary. Congratulations to you both.

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