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

[jfmorris]

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/recipes/back-of-the-bag-oatmeal-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...

[Dr. Pepper]

BLT? Grilled cheese? Looks great.

[Richard Chrz]

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

[Dr. Pepper]

Saw the photo first, scrolling from bottom up, knew it had to be Richard's! Perfect.

[holehogg]

So artisanal as always.

[RonB]

More winners.

[SammyJ]

Power to the Pig

[Murdy]

Pork spare ribs, sauerkraut, and raw potato dumplings. (Dumplings aren't there yet in lower pic, people already helping themselves in top one)

[Murdy]

Basque lamb stew.

[Dr. Pepper]

Murdy is active tonight! The spare ribs/sauerkraut/potatoes look awesome. Nice!

[WillTravelForFood]

Pan fried corvina on celery root puree. (Puree made in a blendtec , for Panhead John )

[WillTravelForFood]

Was first time making celery root puree. Used a Michael Symon recipe, came out FANTASTIC. 10/10
will make again.

[theroc]

Awesome. Love corvina.

[barelfly]

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!

[tamidw]

Kid requested curry vegetables and rice.

[LA Pork Butt]

That looks like it might be too healthy to post in the Pit! LOL

[holehogg]

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)

[LA Pork Butt]

Happy customer i would bet!

[jfmorris]

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

[treesmacker]

Killer!

[Baltimorelger]

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.

[LA Pork Butt]

Grilled ribs are different, but good in their own way.

[Towering Inferno]

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.

[Richard Chrz]

Beautiful!

[treesmacker]

Tremendous bark!

[Towering Inferno]

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.... :-)

[Sid P]

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!

[RonB]

Nicely done. I think I see more stir fries in your future...

[Sid P]

RonB Thanks, and soon!

[SammyJ]

Almost did not share this, lets just say it’s the last pork loin from Walmart.
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[Mike-Sid]

What's the story??

[SammyJ]

Old meat. Not as fresh as Food Lion

[RonB]

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...

[Michael_in_TX]

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.





Cat got a bit, too.

[Dr. Pepper]

I like how you dress your burger.

[DavidNorcross]

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

[Skip]

Looks great! Comfort food for 2022!