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

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    Leftovers of Monday’s brisket made tonight’s chili.
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    • treesmacker
      treesmacker commented
      Editing a comment
      Chunky - looks great!

    I took a gamble today. I wanted some posole, but I had a couple of gorgeous tomatoes from our CSA basket and they really needed to be used up. Looking at a few recipes on the internet, I saw that some folks actually put tomatoes in posole, so I figured why not?

    I started with two pounds of pork butt, cubed and hit with Bad Byron's Butt Rub for a half hour or so. Then I browned it in the enameled cast iron Dutch oven. Added onion and a poblano once some fat had rendered. Deglazed with a little chicken broth and the tomatoes:

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    After a bit of simmering, I added a lot more chicken broth and half a pound of Rancho Gordo posole that was soaked in water overnight. I was pretty concerned as I thought the broth was tasting really strange around this point. I also chopped up two bags of my New Mexico Lemitar chiles I roasted and froze a few months back.

    I had no choice but to go ahead. After a couple of hours of simmering, I added some oregano and the broth started coming around. Around three hours in I added some salt, too and the taste was getting really good.

    This turned out pretty darn tasty and there really was no tomato tase I could detect in the final product.

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    We had it with some Jiffy Corn Muffin mix supplemented with jalapenos and frozen corn, cooked in a cast iron skillet.

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    And yes, after reading the processed foods article, I realized I am addicted to this version of cornbread that has far too much sugar.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Thanks, barelfly. Yes, all previous times I’ve gone the verde route. Not sure why I blanked on having tomatillos around for this batch, but it turned out well anyway. I’m pretty sure it was the Rancho Gordo posole that saved the broth flavor. That stuff is incredibly tasty. And I was watching for it to bloom as I’ve been taught, I think by you.

    • barelfly
      barelfly commented
      Editing a comment
      Jim White — oh gosh! Rancho Gordo has hominy to make posole! Well…..I’ll be making a few purchases this weekend thank you for mentioning that!


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      barelfly I had the same thought last night. They're sold out, so on their waiting list.

    I decided to try pizza tonight on the pellet grill rather than doing it in the oven. It turned out really good. Obviously, every oven is different so it took longer on the Chimp than what I am used to. (My oven will cycle between the target temp and about 50 degrees higher; the Chimp, on PRO mode, will swing +/- 25-30 degrees from the target temp. This pizza is done in 12 minutes in the oven; it took 18 on the Chimp and probably should have gone a minute or two more.

    It's kinda cool to cook a pizza, outside, over fire.

    I've also noticed I am really a fan of the "glops of sauce" as the final topping rather than spreading it on in a thin layer first. And my pizza sauce is 1/2 cup Muir Glen Crushed Fire Roasted Tomatoes, a sprinkling of Italian seasoning, a pinch of salt, and an entire moderately-sized head of roasted garlic. (Now that I look at it...probably the healthiest pizza sauce in existence!)

    Also, if you have easy access to them, switch from green peppers to thinly-sliced poblanos. Very tasty!

    I'm looking forward to trying this again, perhaps at a higher temp (this was 475 F) and placing the pizza directly on the rack rather than using the cast iron.

    Here it is at twelve minutes....

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    And cooling off....

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      I made LA Pork Butt ‘s cabbage casserole tonight, and of course something like that begs for cornbread. He recently posted the recipe after a few requests. It’s a mixture of cabbage, hamburger meat, onions and bell peppers. I was a little short on hamburger meat, so I added some rice dressing to it. Yes ma’am, it was good! Mom loved it also and wants me to put it in rotation. Thanks Sunny!




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      Last edited by Panhead John; January 6, 2022, 08:56 PM.

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      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        That's looking good!

      I’m a little delayed, but I’ve been making some REAL tasty steaks lately, mainly filets because my friends and family are bougie, but they’ve come out fantastic. First pic was Christmas Eve, second was New Years Eve. Click image for larger version

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      • treesmacker
        treesmacker commented
        Editing a comment
        Steak & lobster done perfectly! Very nice!

      Almost forgot! Put my new vortex to use and made some chicken wings to go with the New Years Day Chili (not pictured), they went fast! Click image for larger version

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        I made another steak tonight:

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        • fzxdoc
          fzxdoc commented
          Editing a comment
          Wow that looks good. I'm so hungry for a good steak. Might have to do something about that...

          Thanks for nudging me over the edge.

          K.

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Want!

        • Huskee
          Huskee commented
          Editing a comment
          YUUMM!! Nice work.

        Sourdough...

        https://pitmaster.amazingribs.com/fo...89#post1154189
        https://pitmaster.amazingribs.com/fo...88#post1154488
        https://pitmaster.amazingribs.com/fo...02#post1154902

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        • Skip
          Skip commented
          Editing a comment
          Looking great!

        Bread day -

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        Last edited by RonB; January 6, 2022, 10:18 PM.

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        • Skip
          Skip commented
          Editing a comment
          Really nice!

        Weather was nutty so I thought it would be a good time to try a pizza in the Ninja Flip oven. It out performs my regular oven but not surprisingly doesn't compare to the Blackstone pizza oven.

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        • BradNorthGA
          BradNorthGA commented
          Editing a comment
          Terrific

        Did some reverse seared pork chops on my Big Green Egg. With steamed broccoli
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          Ok, so here are the bagel results. Ugly as all get out. But so freaking tasty. Chewy and soft…….

          The recipe called for 1.25 tsp salt in the final mix. KA stated they use table salt. All I had was fine sea salt (Kirkland). I would add more salt. That’s just me. note they are not super tall and fluffy, but I think that is by design as KA said these are sandwich bagels. And I made a sandwich. Cuz I love sandwiches.

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          Last edited by SheilaAnn; January 7, 2022, 12:25 AM. Reason: Me talk pretty one day

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            They're beautiful IMO.

          • Skip
            Skip commented
            Editing a comment
            I need to try those. I keep seeing them in the KA Magazine and now here.

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            How on any planet are those considered ugly? It all looks incredibly tasty!

          Pork Chop with Morel Mushrooms, Creamy White Wine Garlic Sauce, Sweet Potato, Sautéed Spinach and Asparagus.


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          • Attjack
            Attjack commented
            Editing a comment
            Looks like a perfect meal.

          • troymeister
            troymeister commented
            Editing a comment
            Dr. Pepper They are dehydrated ones that I picked 2 years ago. They were all the way in the back of the top cabinet. I forgot about them. I was looking for something else and found them...Score!!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Attjack and I agree on the balance of textures and color making for a perfect meal. Nicely done.

          Some Elk Tri Tip and Prime Roast. My buddy shot this baby out in MT this fall and he sends meat some me every year. I love this stuff!
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          • Spinaker
            Spinaker commented
            Editing a comment
            Hell yeah it is. So dark red, it is amazing. Attjack

          • HawkerXP
            HawkerXP commented
            Editing a comment
            ..., ..., ...!

          • Henrik
            Henrik commented
            Editing a comment
            I’m a big fan of elk. Great tasting meat! Nice buddy to have :-)

          Lunch.

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          • Troutman
            Troutman commented
            Editing a comment
            Danged impressive

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