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

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    Last night, for some reason I was browsing the King Arthur website looking for a recipe that called for the bread flour I've got in the pantry - usually I am using the KA All-Purpose for my no-knead bread, and I came across their "Back-Of-The-Bag Oatmeal Bread" recipe HERE:

    https://www.kingarthurbaking.com/rec...l-bread-recipe

    I decided to give it a whirl, and worked on it throughout the evening, wrapping up before bedtime.

    Pretty pleased with the results. I used 3 tablespoons local honey rather than sugar, and used Active-Dry yeast rather than instant, but otherwise followed their recipe. It's a bit sweeter from the honey than I am used to, and is a much softer bread as well. Nice for a change, and still simple to make. Made for a nice piece of buttered toast this morning to go with an orange for my breakfast...

    Now I just gotta order a good bread knife. Thinking of a Victorinox Fibrox one to match my 12" slicer...

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      BLT? Grilled cheese? Looks great.

    Lots of flour this week. 9 loaves of sourdough, 10 pizzas and sauce.


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    Last edited by Richard Chrz; January 7, 2022, 03:12 PM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Saw the photo first, scrolling from bottom up, knew it had to be Richard's! Perfect.

    • holehogg
      holehogg commented
      Editing a comment
      So artisanal as always.

    • RonB
      RonB commented
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      More winners.

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      Click image for larger version  Name:	20220101_152153.jpg Views:	0 Size:	3.55 MB ID:	1155950 Pork spare ribs, sauerkraut, and raw potato dumplings. (Dumplings aren't there yet in lower pic, people already helping themselves in top one)Click image for larger version  Name:	20220101_113013.jpg Views:	0 Size:	3.56 MB ID:	1155944
      Last edited by Murdy; January 7, 2022, 07:00 PM.

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        Click image for larger version

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        Last edited by Murdy; January 7, 2022, 06:56 PM.

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Murdy is active tonight! The spare ribs/sauerkraut/potatoes look awesome. Nice!

        Pan fried corvina on celery root puree. (Puree made in a blendtec , for Panhead John )
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        • WillTravelForFood
          WillTravelForFood commented
          Editing a comment
          Was first time making celery root puree. Used a Michael Symon recipe, came out FANTASTIC. 10/10
          will make again.

        • theroc
          theroc commented
          Editing a comment
          Awesome. Love corvina.

        • barelfly
          barelfly commented
          Editing a comment
          Another type of fish I need to find and try! And love the purée idea. I need some new side dish ideas, so this is one. Thanks for posting!

        Kid requested curry vegetables and rice.

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        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          That looks like it might be too healthy to post in the Pit! LOL

        A pic of this burger I make for a customer every week. It's a messy burger and he assures me he eats it sans K&F.
        On the bun is:-
        2 x 90g patties
        70g maple syrup bacon
        2 x cheese slices
        Lots of pickled jalapeno slices
        Thick homemade cheddar cheese sauce
        Soft fried egg (starts the foundation on the bottom half of the bun)

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        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Happy customer i would bet!

        • jfmorris
          jfmorris commented
          Editing a comment
          Wow! That's an amazingly huge burger. Pondering how I would get it in my mouth. This is making me hungry....

        • treesmacker
          treesmacker commented
          Editing a comment
          Killer!

        Tried an experiment today using my BBQ26S. I saw a video online from Chud’s BBQ where he made direct heat ribs. I tried to adapt his recipe (he used his own direct heat grill, but it looked similar).

        I expected a four hour cook at 325, but I’m still learning this cooker and went a little too big on charcoal (I did a full chimney and dumped it on some unlit charcoal). Next time I’ll just use one chimney with no extra.

        Minus the fast cooktime, the ribs were delicious. More toothy than traditional low and slow ribs, but actually really tasty, and came off the bone mostly clean. I just used salt, pepper, and garlic powder and then mopped them during the quick cook with a mix of butter, diced onion, paprika, lemon slices, worcheshire sauce, mustard, and apple cider vinegar.

        The ribs had this very charcoal/grilled taste. Even though it’s 11am I ate four of them quickly without a thought. I’ll def experiment with this further.
        Attached Files

        Comment


        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Grilled ribs are different, but good in their own way.

        Smoked Pork Session
        Decided to make room in the freezer a few days ago and pulled two, almost 10LB, pork butts, bone in, to smoke today. Put on a couple dry rubs and dry brined, uncovered in the fridge overnight. I put them on at 7:30 this morning. The progress shot is at about four hours in. I suspect this may go late into this evening. No injection, plain water in the pan, apple wood chunks in the tray and a smoker tube full of apple pellets from Bear Mountain. I think I may start misting this.
        I added another progress shot, temps are around 190 internally. Cooking at around 275. Should be done soon. No wrapping. I think these have plenty of fat and aren't shrinking too much. Smells really good.
        Pulled them both, had an impromptu dinner with friends. I added two more pictures of the end result.
        Attached Files
        Last edited by Towering Inferno; January 8, 2022, 10:39 PM.

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        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Beautiful!

        • treesmacker
          treesmacker commented
          Editing a comment
          Tremendous bark!

        • Towering Inferno
          Towering Inferno commented
          Editing a comment
          Thank you for looking. Too bad we don't have Smellavision yet. I see pork nachos in the near future. Along with sliders, burritos, tacos, eggs Benedict.... :-)

        My first ever stir-fry on my new wok. Thai basil chicken from https://thewoksoflife.com/thai-basil...en-pad-krapow/ . It came out great!
        Attached Files
        Last edited by Sid P; January 8, 2022, 03:49 PM.

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        • RonB
          RonB commented
          Editing a comment
          Nicely done. I think I see more stir fries in your future...

        • Sid P
          Sid P commented
          Editing a comment
          RonB Thanks, and soon!

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        ​​​​​​​

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        • Mike-Sid
          Mike-Sid commented
          Editing a comment
          What's the story??

        • SammyJ
          SammyJ commented
          Editing a comment
          Old meat. Not as fresh as Food Lion

        Another stir fry tonight. It was made with brown rice, scrambled eggs, bacon, shrimp, and chicken. The veggies were onions, green peas, carrots, celery, garlic and ginger. I also made a sauce with teriyaki, soy sauce, black bean sauce, chili bean sauce, and sesame oil. Turned out pretty good...

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        Last edited by RonB; January 8, 2022, 05:57 PM.

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          Last night I did burgers again on the Chimp. These are ridiculously good! Never in a million years did I ever think that the best burgers I would ever make would come from a pellet grill.

          They do take a bit....225 F for 60-90 minutes and pulled at 160 F. Perfect amount of smoke flavor. I like mine with mayo on the bottom bun, mustard on the top, a slice of cheddar cheese (which, one of these days, I'll actually remember to melt on the burger in the smoker), a bit of lettuce, and some onions and poblano slices.

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          Cat got a bit, too.

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          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            I like how you dress your burger.

          Baby it's cold outside. Perfect weather for chicken and dumplings over the fire.
          Attached Files

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          • Skip
            Skip commented
            Editing a comment
            Looks great! Comfort food for 2022!

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