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

    Cold n rainy here so fired up the air fryer! 😂
    Attached Files

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      just occurred to me (first air fry salmon cook) , there was no albumin, do air friers minimize that?

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      smokenoob I think the albumin leaks out when the cooking is slower. I could be very well wrong. And I am thinking since you used the air fryer (fast and hot) it was not the case?

    • smokenoob
      smokenoob commented
      Editing a comment
      SheilaAnn None! But as you know, there are many variables to characterize so guess I’ll have to cook a few more and move the variables……..oh boy, salmon again!

    Finally getting some winter weather in the high desert. A few inches of snow and low 20s, so indoor cook tonight

    Seared Pork Chop with a Demi-glacé, roasted root vegetables and baby spinach

    Click image for larger version

Name:	B60BF67E-3E8F-49AB-BC65-8159220E270B.jpeg
Views:	276
Size:	150.6 KB
ID:	1168827

    The parsnips are part of the find new ingredients challenge for myself - really liked these, as they had a bit of a cross between the sweetness you get from a carrot, tenderness of a potato and earthiness of beats. And then a lingering zing that was a pleasant surprise!

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Pretty plate!

    Garlic and herb pork tenderloin, garlic-parmesan brussel sprouts with date syrup, and honey roasted carrots.

    Click image for larger version

Name:	20220202_183847~2.jpg
Views:	284
Size:	127.8 KB
ID:	1168835

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      You mentioned wanting to do Brussels and delivered in fine fashion!

    • Attjack
      Attjack commented
      Editing a comment
      And I owe it all to you, SheilaAnn good call.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks amazingly good!

    SEARED ICELANDIC SALMON (farmed)

    Repeat of one of our family's favorites: EVOO, salt, pepper, dill. 1'15" per side on the blazing hot GrillGrates. Scaled the skin and cooked it separately, salted (doesn't need oil, it's got enough of its own) for crispy salmon skin chips.
    Radish slices with EVOO, flake salt
    Green beans steamed, buttered, sheep's milk feta
    Yukon golds in 425 oven for crispy skin.

    Click image for larger version

Name:	IMG_0403.jpeg
Views:	277
Size:	124.0 KB
ID:	1168890 Click image for larger version

Name:	IMG_0404.jpeg
Views:	269
Size:	124.9 KB
ID:	1168896 Click image for larger version

Name:	IMG_0406.jpeg
Views:	268
Size:	151.5 KB
ID:	1168893 Click image for larger version

Name:	IMG_0405.jpeg
Views:	270
Size:	155.4 KB
ID:	1168891 Click image for larger version

Name:	IMG_0407.jpeg
Views:	268
Size:	176.0 KB
ID:	1168894 Click image for larger version

Name:	IMG_0408.jpeg
Views:	270
Size:	110.7 KB
ID:	1168895 Click image for larger version

Name:	IMG_0409.jpeg
Views:	268
Size:	165.2 KB
ID:	1168892

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Lovely.
      Not sure about your radishes, the ones we get here have plenty heat.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      holehogg These radishes are almost too mild.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks really good indeed!

    Smoked preseasoned pork tenderloin then seared in pan, sous vide baby potatoes, then smashed and finished in 450° oven for some crispiness, and bag salad.

    Click image for larger version

Name:	7DC69E6F-EF02-411F-8676-AEDDCE38C596.jpeg
Views:	296
Size:	191.9 KB
ID:	1168906

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      why did I read that sous vide baby! potatoes then smashed…….😂
      maybe I’m just a sous vide noob and I say oh baby! wvery time I use it?
      that looks great!

    Inspired by whoever did a poke bowl the other day, I tried my first one. Keta salmon from sitka. Used the Sitka spicy poke bowl recipe. My toppings are obvious, carrots, purple carrots, scallions, cucumber, radish, spicy Mayo. The rice part has fuikake, not the torn nori the recipe called for. Egg rolls are Napa cabbage, shredded carrot and lion head meatball farce I found in the freezer. Super delicious. I’m very proud of this cook. Even though I forgot to make the rice and the egg rolls got soft while holding at the warm setting in the bougie toaster oven.

    smokenoob and I own the same one. The warm setting is great, but not for egg rolls. 🤣

    Click image for larger version

Name:	D6DE5D7D-089C-4EEC-A5DB-5DB84336729C.jpeg
Views:	298
Size:	94.7 KB
ID:	1168926 Click image for larger version

Name:	EB076C1C-C59C-4B25-BA04-F4DF538BE575.jpeg
Views:	275
Size:	103.8 KB
ID:	1168927

    Comment


    • willxfmr
      willxfmr commented
      Editing a comment
      Well isn't this just great.
      Now I have to be from a broken home and spend half my time with new father
      Ernest, and half with new Mother Sheila Ann. Thanks.
      Last edited by willxfmr; February 3, 2022, 06:40 AM.

    • smokenoob
      smokenoob commented
      Editing a comment
      Note to self: Egg rolls are plated last and straight from the air fryer…………did some egg rolls in the AF recently, came out nice n crispy, hot inside too!

    • Thunder77
      Thunder77 commented
      Editing a comment
      Stunning! Beautiful pictures

    Pizza today. Click image for larger version

Name:	20220203_154006.jpg
Views:	273
Size:	109.1 KB
ID:	1169003 o

    Comment


    • SammyJ
      SammyJ commented
      Editing a comment
      What time is dinner!

    Iberico mixed grill: presa, pluma, secreto. Prepared with help from Henrik 's recipes. Missed out on shots after cutting (we were hungry) but nicely medium rare for the most part.
    Attached Files

    Comment


    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I like that knife!

    • Henrik
      Henrik commented
      Editing a comment
      Iberico Feast!!

    • das85
      das85 commented
      Editing a comment
      The knife is a Dalstrong "Pitmaster" - lots of fun

    Roasted acorn squash, brown rice, baked tofu and stir fried veggies. I usually stir fry the curd. Baked seemed like a healthier option to try. I like it stir fried better. If you press the water out and infuse asian sauces it's pretty damn good.
    Click image for larger version

Name:	IMG_8256.jpg
Views:	266
Size:	207.1 KB
ID:	1169184

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Now, just add a little lamb, and you've nailed it!

    • DTro
      DTro commented
      Editing a comment
      Dr. Pepper Yes, lamb would be very good in the mix! Sometimes though, one has to pick and choose the battles and balance out the cholesterol. Just paying for my weekend sins. hahaha

    Another leftover day, smoked white cheddar and the tritip from the other day on some surprisingly decent Aldi sourdough.

    Click image for larger version

Name:	20220203_195416.jpg
Views:	290
Size:	39.3 KB
ID:	1169243 Click image for larger version

Name:	20220203_195844.jpg
Views:	251
Size:	97.6 KB
ID:	1169244 Click image for larger version

Name:	20220203_200908.jpg
Views:	257
Size:	95.4 KB
ID:	1169245

    Comment


      It is two degrees above freezing outside and raining, so indoor cook tonight. Tilapia flavored with Malcom Reed's Grande Gringo and seared/cooked in cast iron. Served on corn tortillas with pico, avocado, radish slices, cheese, and cilantro. Quite good....and the fish cooks in six minutes!

      Click image for larger version

Name:	IMG-5336.jpg
Views:	249
Size:	109.2 KB
ID:	1169254

      Click image for larger version

Name:	IMG-5337.jpg
Views:	245
Size:	142.9 KB
ID:	1169255

      Click image for larger version

Name:	IMG-5338.jpg
Views:	254
Size:	99.2 KB
ID:	1169253

      Comment


      • smokenoob
        smokenoob commented
        Editing a comment
        Oh yeah! Cookin’ in be good to ya!

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Yeah, yeah…. Tacos look great. It’s what temp? Wtf?

      • TripleB
        TripleB commented
        Editing a comment
        I do the same for the family quite often. Easy and always good.

      Tried a new rub, not again.

      Click image for larger version

Name:	IMG_2167.jpg
Views:	252
Size:	123.8 KB
ID:	1169261

      Comment


      • smokenoob
        smokenoob commented
        Editing a comment
        had a girlfriend like that……

      • Panhead John
        Panhead John commented
        Editing a comment
        Yeah, she was pretty good….

      • holehogg
        holehogg commented
        Editing a comment
        I have found a difference in the taste of some rubs before heat and after the cook.

      Thai Chicken Curry
      Click image for larger version

Name:	20220203_191105~2.jpg
Views:	253
Size:	134.8 KB
ID:	1169280

      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        I could eat that! Very nice presentation. I love me some Thai curry!

      Fresh homemade pasta with cheese sauce! If you are a pasta lover, you owe it to yourself to try fresh homemade pasta at least once in your life. There is no comparison to any boxed pasta.
      Attached Files

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Oh damn….. that’s for reals!

      • Thunder77
        Thunder77 commented
        Editing a comment
        And it is sooo easy. And fun to do, with the pasta roller my wife got me for my birthday. I’m going to smoke it next time!

      • 58limited
        58limited commented
        Editing a comment
        I need to get a drying rack like that.

      Did a pretty mean smoked chicken sandwich. Smoked chicken breast filets in my offset smoker, glazed them with the tasty Chipotle Chili Glaze from my Secret Santa. Good stuff!

      Added mozarella and parmesan and lots of good stuff. This was a real winner.


      Chicken with a barbecue rub

      Click image for larger version  Name:	sandwich-2.jpg Views:	24 Size:	164.7 KB ID:	1169353


      Chcken in the smoker

      Click image for larger version  Name:	sandwich-3.jpg Views:	24 Size:	180.1 KB ID:	1169356


      Hitting them with that tasty glaze

      Click image for larger version  Name:	sandwich-4.jpg Views:	24 Size:	199.4 KB ID:	1169355


      Start layering - butter, tomato puré and red onion, shaved thin

      Click image for larger version  Name:	sandwich-5.jpg Views:	23 Size:	134.5 KB ID:	1169351


      Mozarella and lettuce

      Click image for larger version  Name:	sandwich-6.jpg Views:	23 Size:	138.7 KB ID:	1169354


      Sliced chicken and sriracha mayo sauce

      Click image for larger version  Name:	sandwich-7.jpg Views:	23 Size:	150.4 KB ID:	1169352

      And here's the sandwich, ready to eat

      Click image for larger version  Name:	sandwich-8.jpg Views:	23 Size:	128.9 KB ID:	1169350




      Fancy a bite? I gobbled this down in like 60 seconds. Tasty!!
      Last edited by Henrik; February 4, 2022, 10:15 AM.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Thanks Caffeine88 - love that chipotle sauce you sent me! The pickles are long gone, just have the bbq sauce left.

      • Caffeine88
        Caffeine88 commented
        Editing a comment
        Glad you enjoyed it! Those pickles don't last very long at our house, either.

      • Thunder77
        Thunder77 commented
        Editing a comment
        I want a bite of that!

    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