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

[Attjack]

Tom Kha Gai

[smokenoob]

one of my favorites! Got galanga root?

[Attjack]

smokenoob no, I didn't have any so I just used ginger. I should really keep some in the freezer like I do lemon grass.

[Elton's BBQ]

This looks sooo goof!

[das85]

Beef back ribs, from Click Akaushi. Meat Church Holy Cow rub. Red oak chunks. Served with sauce on the side but nobody touched the sauce.

Did 3 hrs at 275 plus another half hour wrapped, wish I'd had another hour or so to render more fat but I do just love beef back ribs.

[FireMan]

"Nobody touched the sauce" said it all! Wibs, beautiful wibs!

[DaveD]

Those look superb! Got a rack o'backs from Porter Road and some chuck ribs from Akaushi in the freezer...

[Troutman]

Interesting, I would have thought 3 1/2 hours at 275*F would be more than enough, especially with wagyu. Love back ribs, they look delicious.

[Elton's BBQ]

Wieners and mash..

[FireMan]

Hey, what’s all that red stuff squirted all over the mash?

[SheilaAnn]

FireMan I bet its nasty ole ketchup 🤣

[Elton's BBQ]

FireMan ketchup makes everything even better.. 😆
@ SheilaAnn You are correct 👍

[MBMorgan]

I'm thinking we need a new "Most Boring" category:



Whaddaya think? Is this a winner, or what!?

[FireMan]

Yes we have no bananas…..

[Caffeine88]

Sweet! Tiny blonde sawdust-flavored hockey pucks!

You are the boring-est winner 👍🏻

[Caffeine88]

We have the same dryer, BTW. I've never insulted it with bananas, though 😁

[SammyJ]

Yard Bird, with MeatChurch Holy Voodoo rub

[FireMan]

It is 4 deegrees out, so, a 3/4 lb chuck steak got cubed. I ende d up with one of those packaged pre-mis Asian salad things. There the dressing & croutons away. SF’d the chunked chuckie, SF’d the salad, pulled it, did the beef, then re—introduced the mixing & spread everthing on some MN wild rice. 2 soy sauces & some Shao Xing wine& voila!

[barelfly]

It was a Wok Wednesday here as well!

[jfmorris]

Well, its cooks like this that have convinced me to finally pull the trigger on a new wok from the Wok Shop, shipping cost be darned. Seeing the missing wood handle on yours, I am glad I opted for the metal loop helper handle. I worried about burning the wooden one up if I used it on the grill...

[FireMan]

Yup, jfmorris , that is exactly what I did, burned the handle right off. I did have it protected with aluniminimum though, to no avail. So, I now have a metal handle that hardly if ever use.

[glitchy]

Another it’s too cold and windy to cook outside dinner like above, but the lazy edition. The daughter was pretty happy though. Creekstone Prime strips, hot tubbed and seared in cast iron.

[Jfrosty27]

Cold here too. I did the same thing last night. Yummy

[Dr. Pepper]

Came out pretty perfect!

[Troutman]

That meat looks like budda !!!!!!!

[RichieB]

Pounded some drums on the Kettle with Vortex. Little wind, clear and 18°. Done with Meathead's Poultry Rub/Brine. Rather tasty to say the least.

Oh, also sneaking in some Kaiser Rolls done this week. Finally nailed it on size. Recipe called for 6, to small like burger buns. Next did 4, too big for me. Last 5, yea perfect size. Loaded one up today with Genoa Salami and spicy mustard. Very good.

[SheilaAnn]

RichieB those kaiser rolls are the bomb!!! I can taste a sandwich as I type. You used KA recipe, yes?

[RichieB]

SheilaAnn yes it's the K.A. recipe. IMO their quantity is wrong. If you do this and want what you'll get in a store do 5 equal rolls. About 103G per roll.

[Troutman]

I love votexed chicken

[surfdog]

Forgot to post these from the other day at the GF’s house. Derp
(Though it could have also been the wine. LOL)
These weren’t super thick so it was grip it & flip it.

[Andrrr]

That second pic is awesome!

[Troutman]

Hey your steak's on fire

[Ernest]

My go to "steak" and eggs. Wagyu ground beef from Costco scrambled eggs as a sauce.

[jfmorris]

Great looking cook, as always!

Troutman I tried some ground wagyu for burgers once, and had the same opinion, preferring the regular old ground chuck myself.

[Attjack]

Troutman and jfmorris I've had the same experience with ground wagyu. It's not for me.

[Ernest]

Troutman jfmorris Attjack you have to break up the brick and repack it loosely. I see a lot of folks break a piece off and form patties. Nah, 2 forks and shredd it, then form patties.

[Attjack]

Chicken with Bok Choy.

[treesmacker]

Oh that looks great! 😛

[Panhead John]

Does look good! What’s the sauce Attjack ?

[Attjack]

Panhead John First I velveted the chicken with soy sauce and corn starch. The light sauce was water, oyster sauce, mirin, sugar, sesame oil, and white pepper.

[theroc]

Strozzapreti with smoked oxtail ragu.

[Ernest]

You had all of me at oxtail!!! I LOVE OXTAIL!!

[Troutman]

Small world I'm doing an oxtail smoke/braise into a poor man's osso bucco this weekend.

[treesmacker]

This flat iron was unlike any I've had before. My usual is a very thin small steak. This time it was a much larger and thicker roast type with a fat cap and silver skin about 1/2 inch thick. I trimmed all of the fat cap and silverskin off and still ended up with a very thick flat iron, more like a roast than steak. I vac packed with a full packet of Brazilian Steakhouse marinade used as a rub. Stored that in the fridge for about 3 hours and then into the sous vide bath. Sous vide was at 138F for 3 1/2 hours. then it was on to a 650F cast iron inside of the Ooni oven. I seared it in the Ooni for a good 10 minutes turning often. It was a little more well done than I like, but done that way as a comprimise between my and wifes likes. Now, I must say the result was really good - tender and juicy. Cheers!

[Attjack]

Ernest looks like it's made by Ooni. It also looks like it's something I will be purchasing.

https://ooni.com/products/ooni-dual-sided-grizzler-plate?variant=31821666156641&currency=USD&utm_medium=cpc&utm_content=Ooni+Dual-Sided+Grizzler+Plate&utm_source=shopping&utm_campaign=Google_Shopping_US&utm_gcmpgn_typ=us-shopping&gclid=Cj0KCQiAosmPBhCPARIsAHOen-NnkHFPgTIOOFS7VmTkY0b00o8n_W8CE8ZcUJa5PvdWhqi4nYezKMwaAuRrEALw_wcB

[treesmacker]

Ernest jfmorris its like Attjack said... https://ooni.com/products/ooni-dual-...waAuRrEALw_wcB
Just beware, it is heavy, good for body building. If used on that board that comes with beware it will warp if Grizzler too hot.

[Attjack]

I'll use it in my Blackstone Pizza Oven, Webers, Blaze, and Primo.

[TWBarbecue]

Shrimp stir-fry! Always a quick and easy one to do, usually with no leftovers! 🍤

[treesmacker]

Mmmmmm!!

[smokin fool]

Assistant cook dawg Rey is nowhere to be found this morning, started out around -19C this morning, finally found the coward....
Found pork ribs at a price I could live with so on they went at 10:40
cooking on Fogo with cherrywood chunks and a handful of maple bourbon chips
Mustard binder with my dry rub and a coupla shakes of Hogwaller
The old Kegs having a hard time coming up to temp this morning
hope she can level out 260-280
Stay tuned for updates

[Attjack]

In your climate, you might have to upgrade to an insulated kamado someday.

[smokin fool]

Attjack this Keg usually handles low temps with relative ease, I think my problem is the water pan, I decided to use it today and even though I put hot tap water in the pan it still took so long to heat the water up.
My last rib cooks I did not use the water pan but by the same token they were in a lot warmer temps.
Plus the wind has gotten worse and its snowing out there now too.

[theroc]

smart dog.