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

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    Pizza night
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    • Dr. Pepper
      Dr. Pepper commented
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      Ooh, someone else loves anchovies!!

    • Jfrosty27
      Jfrosty27 commented
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      Oh yeah. Gotta love the ‘Covis!

    • DTro
      DTro commented
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      I tried to hit the like button for every anchovy I saw on that pie! hahaha

    Meteorite hits Gulf Breeze Florida, feeds fisherman family. Scientists determined the meteor was a stoney from the Winn Dixie solar system and collided with the Sunny’s Fat Boys Sweet Sauce belt before plummeting toward earth. Scientists still investigating the $.99/# tag, conclude it is from out of this world.
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      Left over haystack onions and smoked pulled pork sandwiches.

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      • Richard Chrz
        Richard Chrz commented
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        DTro, a mixture of Mayo, horseradish, paprika, salt, and cayenne

      • Richard Chrz
        Richard Chrz commented
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        Next time I will additionally serve with a poached egg on top of the mountain., below the bun.

      • tbob4
        tbob4 commented
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        Oh, those onions!!

      Simple but delicious. Spaghetti Aglio E Olio.

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      • SheilaAnn
        SheilaAnn commented
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        Beauty in simplicity!

      • DTro
        DTro commented
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        This accidentally fell out of the dinner rotation a while ago. Time to bring it back! Yum...

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ID:	1157351 My local supermarket had spare ribs on sale for $0.99 # , only problem was that they didn't have any. They may possibly have some on Thursday and no rain checks. Plan B turned out to be buffalo chicken breast.




      Last edited by Whiskeyman53; January 10, 2022, 08:42 PM.

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        Cod with lemon and cayenne, roasted garlic potatoes, and asparagus with parmesan.

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        • efincoop
          efincoop commented
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          Looks fantastic & beautifully plated.

        • jhoskins
          jhoskins commented
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          Wow, my wife would eat that up.. need to give it a try. Did you smoke it or roast it?

        Rockfish, new red potatoes, Kalamata olives, green beans with bacon and almonds. Tossed the potatoes in olive oil, oregano, salt, pepper. Put a dressing of EVOO, fresh lemon juice, minced garlic, lemon zest on the fish. It was damn good!

        And yes, Dunkin really wants to "help"

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        • smokenoob
          smokenoob commented
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          nice lookin’ Pacific snapper!

        • ecowper
          ecowper commented
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          smokenoob even if it wasn’t on the grill, it was damn good.

        Wok this way…with a stir fry of veg and skirt steak. Nice combination and the skirt steak was really good. This was a pack from one of the farms with Crowd Cow.

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        • Richard Chrz
          Richard Chrz commented
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          All these skirt steaks. I’ve only cooked one of them, but, you all have me drooling for more. Outer?

        • barelfly
          barelfly commented
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          Richard Chrz skirt steak is one of my favorite cuts. Versatile, as are many other thinner cuts, but I enjoy skirt steak flavor. Outer is the best of the two but, I just buy what I can find. It’s usually not labeled in stores, but from the online places, most of the time it is outer. I don’t recall if this was outer or not, I have another pack in the freezer that I’ll have to check.

        I took this whole roast and turned it into home made deli roast beef. My own rub, mesquite wood, smoker set at 235, internal temp to 135, rested over night , then sliced to paper thin. Using home made bread it made for a mouth watering sandwich.
        ​
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        • Dr. Pepper
          Dr. Pepper commented
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          Very nice. Can you share any photos of the slices? And, keep posting!

        • Bad Daddy
          Bad Daddy commented
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          I don't have one I can put up tonight. But I can take a photo of the slices in a vacuum bag. I wound up slicing the roast into quarters then deli sliced 1/4.
          And thank you Dr. Pepper, whom I'm guessing is watching Georgia against Alabama, only because Dr. Pepper is a major sponsor for college football ( go Vols)

        • pearlsnapshirt
          pearlsnapshirt commented
          Editing a comment
          I know this is a mostly BBQ site and that roast looks good, but that bread looks amazing!

        I give you sausage, fennel seed, and roasted garlic pizza. This may have been one of the best pizza's I have yet made. I left my usual pepperoni (the cheap Hormel slices) off and I think it really improved the pizza! The sausage/fennel flavor was more noticeable and pronounced, plus, the pizza was noticeably less greasy.

        And I absolutely nailed the doneness on the crust.

        The Chimp did have a little bit of a struggle tonight keeping it north of 475 F. A brisk wind was blowing directly onto the grill, plus I was using the PRO mode. The temperature swings (in an effort to get more smoke) are very pronounced at high temperatures. However, I think for short cooks (like pizza) at high temps -- especially when I want the temp to remain high and not dip, I think I will use PID mode.

        I keep wanting to branch out to a pizza stone/steel, but the technique (I found via Sam the Cooking Guy) of pre-cooking the curst for four minutes in cast iron really makes a great crust. Plus, doing that in the same pan you cooked the sausage in adds tremendous flavor.

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        • Attjack
          Attjack commented
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          I'm doing pizza tomorrow and also decided against pepperoni for once. I think I'm going to do a beef and onion pizza.

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          Used the last of the haystack fried onions. Cheeseburger topped with fried onions and an egg sunny side up.

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          • Richard Chrz
            Richard Chrz commented
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            ofelles this just went on rotation, although I still have to try a poached egg. I think it may be a better eating experience.
            Last edited by Richard Chrz; January 11, 2022, 08:14 PM.

          • smokenoob
            smokenoob commented
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            Hey that’s two nights in a row you got to eat on a bun, are you logging in from heaven? Anything you haven’t told us?

          • tbob4
            tbob4 commented
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            There it is! Delicious

          Calzone night.

          Had some leftover ricotta, Oaxaca cheese and some mortadella in the fridge and figured a calzone was calling my name. Made a quick same day dough with AP and caputo flour. A slight spread of tomato sauce on top for the quasi Neapolitan vibe.

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          • Dr. Pepper
            Dr. Pepper commented
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            Those remind me of Europe 🥲

          • SheilaAnn
            SheilaAnn commented
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            shify thank you! I am an SAF instant yeast user…. Should be close, huh?

          • shify
            shify commented
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            SheilaAnn - I'm a SAF instant yeast guy too!

          Pork tenderloin with carrots and potatoes.

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          • Dr. Pepper
            Dr. Pepper commented
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            Color & texture. (And delicious, I am certain.) Pure Attjack

          • Attjack
            Attjack commented
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            smokenoob Meet me in the air fryer thread...

          • RichieB
            RichieB commented
            Editing a comment
            Delicious! Cooking indoors in air fryer is OK. It hit a high of 10 today and it's 0 now. I did a burger on C.I. fries in toaster oven tonight. No shame.

          Chicken enchilada casserole, used left over roasted chicken that I had frozen. Had to get some of the sauces goodness from the pan too!
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          • barelfly
            barelfly commented
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            SheilaAnn you shouldn’t have to ration green chile!

          • tamidw
            tamidw commented
            Editing a comment
            SheilaAnn I really need to get some fresh hatch chilies sometime. I've been wanting to but being in Oregon it's kind of hard to and know of a trustworthy place to get them.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            barelfly you are not wrong. I made my freezer batch and then thought to myself, this will not last. Went back to 3 different places and it was too late. Next season, I am over purchasing!

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