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

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    Happy Birthday Rab!
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      A few of this weeks bakes.


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      Last edited by Richard Chrz; January 21, 2022, 06:16 PM.

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      • Dr. Pepper
        Dr. Pepper commented
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        I would love a slice, warm out of the oven, with unsalted butter straight out of the fridge. Gorgeous!

      • DavidNorcross
        DavidNorcross commented
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        You are an artist Richard.

      • jhoskins
        jhoskins commented
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        Richard this is significantly better looking than 80-90% of the bakery bread near me.

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      • tamidw
        tamidw commented
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        I use my griddle quite often, even when it’s super cold out. Haha! It is the best.

      Picked up a couple of pork tenderloins at Traders Joes. My wife took one seasoned with salt garlic and Sweet Baby Ray's Sauce. In slow cooker for 5 hours. I added some more sauce onion rings and one of the Biscuits I baked a few days ago. Delicious! The 2nd will be done in PBJ with smoke. She won't have any. Too bad.

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        Flank steak tacos 🌮

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        • Andrrr
          Andrrr commented
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          Is that red bell grilled? I like.

        • Attjack
          Attjack commented
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          Andrrr sauteed in cast iron and then joined briefly by the leftover flank.

        • treesmacker
          treesmacker commented
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          Absolutely beautiful!

        GREEK AVGOLEMENO SOUP

        Made a big pot of chicken stock yesterday. Froze most of it in various sizes, but used 4 cups today to make avgolemeno soup.

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        • SheilaAnn
          SheilaAnn commented
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          That looks mighty fine! I worked in a Greek restaurant for a while and they served the soup with just chicken in the lemony broth and orzo. The veggies must have been blended in. I like both versions. Also, I’ve had this soup with rice. Just as tasty.

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          fzxdoc I agree with you, but my wife can't let go of the 'fat is bad' mentality from the '70s! I kept it in a jar, however, and she'll accept a little floated on the top. (as per Julia Moskin, NYT)

        • Dr. Pepper
          Dr. Pepper commented
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          SheilaAnn The 6 hr stock was strained, after removing and discarding the solids. In the avgolemeno above, I sauteed onion and carrot for a few minutes, before adding the broth. So, they have texture. I cooked the rice (Cuckoo machine) with a little broth, mostly water, in advance, and added it when I added the shredded chicken breast, near the end. (Then reheated a little.)
          https://www.washingtonpost.com/recip...le-soup/14247/ plus I read Gritzer's in SE.

        I had wanted some ribs for awhile. And I am (almost) always disappointed when I get them out. So, I fired up the stick burner and cooked some myself. Also gave some sausage a shot. Not a bad meal
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          Droped to 28 last nite..warm up to 50 today..
          I made shrimp and grits for my guest..today..thats a fast cook..more time at prep
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          • clb239
            clb239 commented
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            I love some good shrimp 'n grits...Those look amazing...

          More no-knead bread. Playing around with different baking techniques, these were cooked on a pizza stone with a water pan. I didn't get the crust I wanted on the boule, but I don't think I had the stone preheated enough. The baguettes turned out great, though. Not as good as starting with a poolish, but pretty dang credible and a lot easier.

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            Some of that new square loaf, with salami, smoked ham, cheese, Mayo, brown mustard, tomatoes, romaine.
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            • holehogg
              holehogg commented
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              That is something I could or would never say no too. Oh boy!

            • Dr. Pepper
              Dr. Pepper commented
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              A hybrid of a European sandwich and an American Dagwood! Awesome.
              Last edited by Dr. Pepper; January 22, 2022, 03:36 PM. Reason: 'Dagwood', not 'Dogwood'!

            • Richard Chrz
              Richard Chrz commented
              Editing a comment
              Dr. Pepper , ha, love it! A Sourdough Dagwood

            Peri peri chicken.

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            • jhoskins
              jhoskins commented
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              Did you follow a particular recipe? The last time I made Peri Peri I had to sub a few ingredients and it didn’t really pop like I wanted, nor did it look so divine

            • Polarbear777
              Polarbear777 commented
              Editing a comment
              Salt plus the spice house’s peri peri blend. Smoked at ~375F. Ambient temps below zero allow for a hotter, cleaner fire at the same target temp. That seems to give better color.

            • tmaan235
              tmaan235 commented
              Editing a comment
              Shorted out my mouse from the uncontrollable drool coming from my mouth...... Very nice.

            Pastrami.

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            • Dr. Pepper
              Dr. Pepper commented
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              Gorgeous! Begging for some caraway rye & mustard.

            Venison barbacoa with oak ridge bbq carne crosta to provide some acidity from the coffee and plenty of lime. No gaminess whatsoever
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              Nothing fancy, grabbed a few things from the freezer: Rajma beans (Indian style beans w/ curry - reminds me of Ranch Style Beans with a curry note), French onion soup (Chef Jean Pierre's recipe), and a Wild Fork Berkshire pork chop. I slathered the chop with gochujang and sprinkled with Memphis Dust. Reverse sear on the SnSK.

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              • Jerod Broussard
                Jerod Broussard commented
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                Send me all that black matter on that porky.

              • SheilaAnn
                SheilaAnn commented
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                Gochuchang and Memphis dust? Behave!

              3lb/1.4 kg prime chuck (CrowdCow) on a cold but brilliantly sunny day. Way more detail than you ever wanted to know right here. Came out superb, and showed that my vertical p-smoker won't have any issues with winters here in northern Virginia. Today was close to as cold as it gets here, and it took maybe ten minutes longer than usual to get to set point, no big deal, and held steady all day. Great way to spend a crisp winter's day.

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              Last edited by DaveD; January 22, 2022, 06:28 PM.

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              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Out of this world.....see what I did there?

              • DaveD
                DaveD commented
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                What you did there... I see it.

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