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

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    Stuck at the house with covid 11 months to the week since we had it last. Running through the wild game freezer...have enough to last all winter if need be lol. Couple of recent cooks. Bourbon turkey (too bad all I had was buffalo trace and expensive stuff, wild turkey wild turkey would be cool!), and a croque misure using American and parm instead of gruere and parm.
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    • texastweeter
      texastweeter commented
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      Have venison chili in the Dutch over. Will make some corn chips with the dry masa for frito pie tomorrow.
      Last edited by texastweeter; January 17, 2022, 08:40 PM. Reason: Auto correct got me again

    Beef and chicken stir fry. I cut up the chicken and beef and asked SWMBO if she would mind cutting the veggies. She said OK - what veggies should she cut? I said whatever she wanted. Wound up with green pepper, onion, mushrooms, celery, bok choy, and zucchini. That worked out well.

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    Last edited by RonB; January 17, 2022, 09:10 PM.

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    • SheilaAnn
      SheilaAnn commented
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      Yeah she did!

    • Troutman
      Troutman commented
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      Nice !! Add peanuts

    • RonB
      RonB commented
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      Troutman - I woulda added some cashews if I had had any...

    Farmed Steelhead from Costco... baked on the pellet grill at 400F...

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    • Michael_in_TX
      Michael_in_TX commented
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      Gorgeous salmon, peas, rice....perfect plating!

    • tbob4
      tbob4 commented
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      Very nice photos

    • Troutman
      Troutman commented
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      I like steelhead nearly as much as salmon and is usually cheaper. Good lookin plate my man !!!

    Yesterday's smoked beef ribs became tonight's barbecue Burbon Stroganoff-ish thingy. I pretty much made this up on the fly and it came out great. Just utterly decadent.

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    • Mr. Bones
      Mr. Bones commented
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      !Ish is Good, Brother, an where I lagely live, when I fire up a heat source...

      Work with what ya gots, an what ya know, make a meal fer yer Loved Ones...

    I will never tire of this cook

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    • RonB
      RonB commented
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      That's 'cause you get to light a fire instead of puttin' it out.

    • tbob4
      tbob4 commented
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      There she is! I knew that despite your recent purchases you still loved her!!!

    • CaptainMike
      CaptainMike commented
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      And you know I was thinking of you as well, Ted!

    Being off work yesterday due to the holiday and unable to go anywhere due to the snow, left me with plenty of time to smoke a pork butt
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    • Mike-Sid
      Mike-Sid commented
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      Perfect day to smoke! Looking good

    • holehogg
      holehogg commented
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      Commitment, I salute you Sir.

    I actually thought to snap a couple of pictures over the long weekend. I fired up the Weberon a cold Sunday to reverse sear some Berkshire pork chops and then yesterday I made a batch of smoked turkey chili from some turkey I smoked back around Thanksgiving.
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      Cast Iron Pan-Seared Faroe Salmon! Delicious!
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      Made a couple racks of ‘extra meaty’ loin back ribs last night. Took 6 hours at 245 for back ribs. These were cut at local grocery meat counter, so the one rack looks a little silly from sloppy knife work. Had a couple rubs to try on ribs. Hank’s won hands down. I’m gonna miss his rubs.
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        A couple slabs of bacon then loaded this for supper.

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        • holehogg
          holehogg commented
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          Huskee it's a shop bought maple syrup flavoured cured loin. I had never seen them before in a store. They appeared on the shelves just before Christmas and I picked 2 up at after season marked down price. My suspicion is they were cuts from excess back bacon from one of the factories. Looked yesterday for more but all sold out.

        • Huskee
          Huskee commented
          Editing a comment
          OK that makes sense. It looked a bit thick for belly but also didn't look like a normal loin to me. In any case, yum!

        • holehogg
          holehogg commented
          Editing a comment
          Huskee here's a pic of first one I bought

          I get 99.9% of my questions answered by the pit members even though I mostly haven't personally ask any of them. And then there are the answers to those questions, I had no idea I needed to ask but have an answer before I even knew I would be needing one. Today I have no answer or recall having read anything that might have

        Yesterday we had a three-time rescheduled birthday celebration for my son, who turned 27 on Dec 26, but came down with "sickness" along with his wife on the 28th. He had asked for my "Korean" wings, and I came up with a menu consisting of:

        - Dakgangjeong (Korean Fried Chicken Wings)
        - Vegetable Fried Rice
        - Salad with ginger & sesame dressing

        All in all it was really really good. I made rice at noon, put in the fridge to cool in some pans, and started cooking at 4pm, finished cooking at 6:30pm with the final batch of wings. The recipe for the wings involves a thin batter (water, flour, corn starch), and frying all wings twice. Tossed in a mixture of gochujang, sesame, ginger, toasted sesame oil, etc.

        Took a while to get 10 pounds of wings done, since they started from almost frozen, and the oil in all 3 fryers had to recover a little between batches. Also decided my next cooktop will have higher BTU burners, as it was a struggle to reach 375 on a big dutch oven of oil on the stove top. It also took longer than usual to get the fried rice done as it was about 34F outside. Cooked the rice first on the Camp Chef flattop, and put into the oven at 170F to hold for dinner.

        First - getting going on the rice...

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        Finishing up with everything combined on the flat top... Not sure I had added the soy sauce or much of it yet...

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        The mess I made in the kitchen....

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        Closeup of some dutch oven action...

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        One of many piles of wings, waiting 2 minutes before a toss in the sauce...

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        Saucy!

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        Dinner served using Panhead John 's finest china, glassware and flatware...

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        Last edited by jfmorris; January 18, 2022, 11:34 AM.

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        • Troutman
          Troutman commented
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          "Dakgangjeong"? What did you call me??

        • jfmorris
          jfmorris commented
          Editing a comment
          Haha Troutman I know! That’s what they called it over at ATK where I got the recipe. I actually got this one off a PBS episode of ATK, then got the spelling years later off their website.

        • tamidw
          tamidw commented
          Editing a comment
          Looks good! Glad you were finally able to have the birthday dinner for your son. I had same thing happen with my daughter. Was supposed to see her on her birthday (Jan. 1) and she got sick right after Christmas. Was only able to see her last night.

        Turkey soup ..... I froze the carcass of the thanksgiving turkey. Brought it out last week and made turkey soup with it. Onions, carrots, celery, garlic, bay leaves, turkey carcass, and water. Cooked for about 8 hours. Most of it is turkey stock and is in the freezer. But 8 cups I turned into turkey noodle soup :-)

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        • ofelles
          ofelles commented
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          warms my tummy!

        • Huskee
          Huskee commented
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          Outstanding! I love this stuff.

        Last night, after a lazy day of not doing much of anything, I cooked a couple bone in NY strips for dinner. The SnS Kettle, as usual, kicked butt!

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        • jhapka
          jhapka commented
          Editing a comment
          I gotta stop visiting this thread on an empty stomach

        • Dr. Pepper
          Dr. Pepper commented
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          Beautiful!

        I was pleasantly surprised to find a 22" Weber in good condition at the Airbnb I stayed at last weekend.

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Did you gift them a SNS?

        • Attjack
          Attjack commented
          Editing a comment
          Dr. Pepper naw, I'm a coal banker that way there's no special equipment to come to rely on.

        Jerk chicken, plantains, rice and black beans
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        • theroc
          theroc commented
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          Spectacular

        • Ernest
          Ernest commented
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          SheilaAnn plantains (extremely ripe) and jerk chicken are like peanut butter and jelly

        • Troutman
          Troutman commented
          Editing a comment
          That's restaurant quality right there.

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