Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

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

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Started developing a new to me sourdough flatbread pizza dough recipe and process. So far it has worked as a garlic cheese bread and a pizza. Just so many questions.

    Click image for larger version  Name:	CCFCB077-31A6-4F54-A3E5-3FCA39CBF53B.jpeg Views:	5 Size:	5.84 MB ID:	1163669
    Last edited by Richard Chrz; January 22, 2022, 07:10 PM.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I will work on a Detroit at some point, as well as a Chicago. But, this is definitely heading high hydration, Sicilian meets sourdough. Chris Bianco recently did a 125 percent flatbread on The Chef Show, that just grabbed me. I’m also just kind of letting the dough take the direction a bit, but it has opened up another way of thinking and questions that I was not thinking that it would. Pizza has,been a really fun winter project.
      Last edited by Richard Chrz; January 23, 2022, 08:30 AM.

    • jhoskins
      jhoskins commented
      Editing a comment
      So tell me about this new dough and process old buddy old pal I’m only curious, I’d NEVER try and steal it and pass it off as my own to friends and family…

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      jhoskins Ha! Once I have it better figured out, I’ll gladly pass it along, and once y0u make it, it is yours to say that it is yours. But I still have some fermentation to figure out on this.

    Crock Pot Express Pot. Total Automated.

    Click image for larger version

Name:	D8F6CD64-1178-4B32-B2AE-A745EA79D5E7.jpeg
Views:	261
Size:	216.5 KB
ID:	1163708

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Sounds like the battery charger for my truck, JUST WALK AWAY!

    Frito Pie -
    Terlingua Chili made with venison and chorizo Click image for larger version

Name:	IMG_20220122_193951.jpg
Views:	272
Size:	140.0 KB
ID:	1163715

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      what in the world is venison???

    • mnavarre
      mnavarre commented
      Editing a comment
      Bambi's mom.

    Today's brunch. Egg in a Bagel Hole. With smoked salmon (LOX).

    Click image for larger version

Name:	20220122_110258.jpg
Views:	276
Size:	65.3 KB
ID:	1163725

    Comment


    • Skip
      Skip commented
      Editing a comment
      Salmon and eggs. Yum! Good job!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Good looking grub indeed!

    Grilled Cheese on Sourdough bread and Tomato Soup! Perfect on a cold 🥶 winter’s night!
    Attached Files

    Comment


    • DaveD
      DaveD commented
      Editing a comment
      I've never been a tomato soup kinda guy, but that grilled cheese looks AMAZING.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks excellent!

    • jhoskins
      jhoskins commented
      Editing a comment
      Dang, extra points for presentation. Looks great!

    Lemon, rosemary, thyme rotisserie chicken with roasted cauliflower and garlic-herb sweet potatoes.

    I don't know any way to make potatoes taste better than doing them like this.

    Click image for larger version

Name:	20220122_184757~2.jpg
Views:	256
Size:	143.4 KB
ID:	1163742
    Click image for larger version

Name:	20220122_191229~2.jpg
Views:	284
Size:	156.8 KB
ID:	1163741

    Comment


      Back in the saddle...

      Click Akaushi sliders on the cast iron at midnight, with Lisa's home made slider buns and her pickles. Hit the spot!

      Click image for larger version

Name:	20220123_000656.jpg
Views:	286
Size:	72.0 KB
ID:	1163795

      Comment


      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        Looks great!

      • BFlynn
        BFlynn commented
        Editing a comment
        That's a weird looking jalapeno.....
        But I'll allow it.

        Looks good

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        BFlynn Jalapeno, picklepeno....what's really the difference? It was still delish

      Surfy-turfy! My dear friend had extra crab that she gifted me. Grilled zucchini. Baked potato and drawn butter, not shown. 2/3 of this platter are leftovers! there is a small bnls ribeye and t-bone in there…

      Click image for larger version

Name:	420433B7-785A-4DEE-B2ED-547697163200.jpeg
Views:	259
Size:	98.2 KB
ID:	1163803

      Comment


      • jhapka
        jhapka commented
        Editing a comment
        That is the definition of a dear friend

      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        What a friend!

      Did another meatloaf.....

      Click image for larger version

Name:	PXL_20220122_220819507.jpg
Views:	273
Size:	230.5 KB
ID:	1163806 Click image for larger version

Name:	PXL_20220122_221037847~2.jpg
Views:	249
Size:	260.9 KB
ID:	1163807

      Comment


      • Caffeine88
        Caffeine88 commented
        Editing a comment
        You rocked it!
        It sings success.
        Very nice!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Superb!

      Grilled sirloin, potatoes and veggies.. topped with whiskypepper sauce
      Click image for larger version

Name:	20220121_184624.jpg
Views:	241
Size:	163.5 KB
ID:	1163837 Click image for larger version

Name:	20220121_185434.jpg
Views:	246
Size:	136.9 KB
ID:	1163836 Click image for larger version

Name:	20220121_195155-01.jpeg
Views:	249
Size:	155.8 KB
ID:	1163835

      Comment


      • DaveD
        DaveD commented
        Editing a comment
        Looks outstanding!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Thats my bad holehogg and thanks
        Thanks DaveD

      • Troutman
        Troutman commented
        Editing a comment
        Nice !!



      Blackened chicken with home-blended seasoning. Whole wheat cous-cous (the food so nice they named it twice). Steamed broc. Arugula, Bosc pear, Stilton, candied pecans, port wine vinaigrette salad.

      cboss did the salad and I did everything else.

      Also finished up a batch of bacon.






      Attached Files
      Last edited by gboss; January 24, 2022, 06:07 AM. Reason: trying to embiggen the photos

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        gboss I’m kinda crushing hard on the salad! cboss had me at pear and Stilton!

      Broke out a package of Berkshire uncured bacon from Wild Fork this morning to smoke up for BLATCh sandwiches (bacon, lettuce, avocado, tomato, cheese). The usual 2 hours at 225F/107C. Some of the best bacon I've ever tasted.

      Click image for larger version

Name:	20220123_111724.jpg
Views:	228
Size:	299.3 KB
ID:	1163972
      Click image for larger version

Name:	20220123_113454.jpg
Views:	229
Size:	111.8 KB
ID:	1163971
      Click image for larger version

Name:	20220123_113547.jpg
Views:	249
Size:	134.8 KB
ID:	1163970

      Comment


      I made more wings… I love my vortex Click image for larger version

Name:	D1922D8F-2CDA-49DC-9761-1C6B61D1EF77.jpeg
Views:	239
Size:	151.8 KB
ID:	1163977 Click image for larger version

Name:	03329903-CD1E-4C35-A945-AD44AACF516F.jpeg
Views:	225
Size:	276.9 KB
ID:	1163978

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        With tortillas, dip & bbq sauce

      Click image for larger version

Name:	D727C144-D0A1-4697-9B78-3E23A22D9316.jpeg
Views:	217
Size:	128.5 KB
ID:	1164017 Click image for larger version

Name:	D8A541FE-BE3A-4B8A-91A6-DD09AC30209E.jpeg
Views:	287
Size:	160.5 KB
ID:	1164016 Double Smoked Ham with a Honey-Brown Sugar Glaze. Delicious!

      Comment


      • Mike-Sid
        Mike-Sid commented
        Editing a comment
        Looks great. I have a ham waiting to try this too.
        Any tips?

      • WVsmoke
        WVsmoke commented
        Editing a comment
        @Mike-Sid
        Only tip I might suggest is instead of finishing the ham off after glazing on the grill I placed it under the oven broiler on high to caramelize the glaze for 2 minutes. This caramelization method was much easier than doing on direct heat on the grill.

      Two shop bought corned beef. One topside and the other silverside. Cooked (57C) with MH pastrami rub. All for upcoming lunch sandwiches.
      Thinly sliced a bunch for supper, warmed and served in a gravy, supported by roasted whole butternut and potatoes.

      Click image for larger version

Name:	IMG_20220123_144855.jpg
Views:	267
Size:	257.7 KB
ID:	1164045

      Click image for larger version

Name:	IMG20220123144503.jpg
Views:	214
Size:	317.3 KB
ID:	1164046

      Click image for larger version

Name:	IMG_20220123_191249.jpg
Views:	214
Size:	397.3 KB
ID:	1164047

      Click image for larger version

Name:	IMG20220123170405.jpg
Views:	213
Size:	289.3 KB
ID:	1164048

      Click image for larger version

Name:	IMG20220123182111.jpg
Views:	207
Size:	150.9 KB
ID:	1164049
      The mower will be operating tomorrow ..... at least that's the plan.

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks grand holehogg

      • DaveD
        DaveD commented
        Editing a comment
        Those dogs

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here