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

    Click image for larger version

Name:	1970-01-19-065901449(0).jpg
Views:	319
Size:	220.8 KB
ID:	1176625

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      lostclusters yes it is!! I could have easily just served them like a normal person would but I just had to do something hahahahahaha

    • treesmacker
      treesmacker commented
      Editing a comment
      Oh, ya did that!! 😋😋

    • Troutman
      Troutman commented
      Editing a comment
      Seriously? Come on, how are the rest of us going to keep up with these little gems you just throw out there? That's wing-tastic right there !!! And by the way, what's your excuse for not coming to the Meat-up this spring?


    Well, I am very proud of this steak cook-off. I dry brined overnight, sous vide for 90 minutes at 129, paper towel, CharCrust, avocado oil, and then seared the living daylights out of them. The Akorn was so hot it only took about 45 seconds a side! Of course, I started it up about 45 minutes earlier to get it to searing temps.

    I finally feel like I was able to deliver steaks to the table that I feel are darn near perfect. All of the steaks were just excellent. However, everyone agreed that the Denver stood out just a bit more in terms of tenderness and flavor.

    Clockwise from top: Sierra (Porter Road), Flat Iron (PR), Ribeye (Costco), Petite Tender (Click), and finally Denver (PR).

    Before serving:

    Click image for larger version  Name:	4075F113-980D-4528-8DC9-7E2860E6D84C.jpeg Views:	0 Size:	4.10 MB ID:	1176665

    After serving (the ribeye disappeared in a flash)Click image for larger version  Name:	AEC589CB-B4AF-4D63-9269-4A2DD8A6398A.jpeg Views:	0 Size:	4.38 MB ID:	1176664


    Flames!

    Click image for larger version  Name:	BF2A9531-29CC-4B4C-9966-049611E2F4A4.jpeg Views:	0 Size:	2.97 MB ID:	1176663

    Slices of ribeye
    Click image for larger version  Name:	827AF5DA-4ABC-4354-AE42-A0399EC68FA9.jpeg Views:	0 Size:	3.29 MB ID:	1176662

    All of the steak slices on one plate:

    Left to right:

    Sierra, petite tender, Denver, flat iron and ribeye.

    Click image for larger version  Name:	272F83FC-71F8-47AC-8319-4E9841C68E14.jpeg Views:	0 Size:	2.22 MB ID:	1176661

    Denver on plate:
    Click image for larger version  Name:	C90C69F3-96A9-43C8-82BB-FC23ADD661D9.jpeg Views:	0 Size:	1.95 MB ID:	1176660
    Last edited by STEbbq; February 17, 2022, 07:17 PM.

    Comment


    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      They sure do look darn near perfect!

    • Jrob23
      Jrob23 commented
      Editing a comment
      Looks great, since you did a dry brine did you pepper before the sous vide? And did you reseason anything before the sear or just avocado oil?

    • STEbbq
      STEbbq commented
      Editing a comment
      Jrob23 I did not use pepper. Just kosher salt for the dry brine. I put the CharCrust rub on after the SV and after I dried the steaks. I then lightly painted on the avocado oil to protect the rub from burning and seared.

    Shoutout to Panhead John

    These frozen meals were recommended a while ago, and I mentioned them to my wife. I forget when she stocked up, but this is the first one we've tried.

    I'm impressed. Perfectly seasoned, decent portion for the money, and large chunks of things. My only 2 observations with this one is the biscuits are kinda doughy, more dumpling like if you will, and the chicken pieces kinda remind me of MRE turkey. If the chicken chunks were a bit smaller you wouldn't notice it and it would be an A+ meal. As is, I still give it an A-. That's very high praise from me for a frozen meal.

    Wife says it shoulda been called chicken and dumplings, but she too is very impressed.

    Click image for larger version

Name:	20220217_194210.jpg
Views:	296
Size:	72.6 KB
ID:	1176676 Click image for larger version

Name:	20220217_195914.jpg
Views:	291
Size:	98.4 KB
ID:	1176677 Click image for larger version

Name:	20220217_201011.jpg
Views:	294
Size:	57.1 KB
ID:	1176678

    Comment


    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      tmaan235 for us anyway it's about 2 servings. I had a few bites and will have the rest for lunch tomorrow, wife took almost half of it and was satisfied.

    • Panhead John
      Panhead John commented
      Editing a comment
      ItsAllGoneToTheDogs Thanks for the shout out. I’m glad to see someone taking my recommendation to try the Patti Labelle dinners. You just gave me an idea. 🧐 tmaan235 Just a reminder, these are sold only at Walmart, in the frozen dinner section.
      Last edited by Panhead John; February 17, 2022, 08:23 PM.

    • Troutman
      Troutman commented
      Editing a comment
      Patti LaBelle, what the hell????

    I give you an unusual take on sushi: Ahi tuna breaded in Cap'n Crunch cereal (just....just roll with it...), lightly fried in avocado oil, served atop kewpie (Japanese mayo) and sriracha, topped with green onions. (This is a STCG recipe: https://www.youtube.com/watch?v=r54pb4hZakg)

    So good! I let it fry just a bit too long on some of the pieces as you can see. I wouldn't go more than fifteen seconds a side in a 400 F skillet.

    This dish really reminds me of those tasty lightly-fried spicy tuna rolls you can get at some sushi places.

    Click image for larger version

Name:	IMG-5373.jpg
Views:	298
Size:	76.0 KB
ID:	1176691

    Detail:

    Click image for larger version

Name:	IMG-5374.jpg
Views:	324
Size:	72.0 KB
ID:	1176690

    Comment


    • DaveD
      DaveD commented
      Editing a comment
      Hey, at least it wasn't Lucky Charms.

    • Troutman
      Troutman commented
      Editing a comment
      Dang Michael, you're getting fancy on us. Nice plating !!

      And what's your excuse for not coming to the Spring Meat-up?

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Yeah, my plating even shocked me! Unfortunately, I've got a conference I'm running in San Diego at that time. I'll get myself to one of these! (This Fall?)

    Hot Tub time machine then a CI sear to finish for the pork chops with Henrik Pork and Poultry rub that I got from wrgilb for the Secret Santa. I use it sparingly because I know this will be the only bottle I get!

    Click image for larger version  Name:	5E956553-86AE-4D0A-8814-186E1AA501C9.jpeg Views:	0 Size:	2.97 MB ID:	1176715

    and, roasted cauliflower with cheese and walnuts (I prefer some type of nut rather than breadcrumbs). I really enjoy this side dish!

    Click image for larger version  Name:	E5617569-CBB9-4D35-9322-5213CA575817.jpeg Views:	0 Size:	2.36 MB ID:	1176714

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      My takeaway is the cauliflower! Wow! (Wondering how pine nuts would work).

    • barelfly
      barelfly commented
      Editing a comment
      SheilaAnn pine nuts would be great too! I think last time I made this I used pecans, just whatever I have on hand. Cut the head of cauliflower down just to the base so it stays together, then blanch the cauliflower for about 8-10 minutes, let it cool a bit, then gently place your choice of cheese within the florets with out breaking. Then add your choice of topping (breadcrumbs browned in butter or whatever) and bake at 400* for about 20 minutes. EZ PZ

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      I'm not even a big cauliflower fan, but that looks truly fantastic. I'll pass it on to the wife, who will surely take a crack at it soon. Very nice!

      Oh yeah, pork chops...also nice!

    Nuff said...

    Click image for larger versionName:	20220217_132849.jpgViews:	5Size:	1.19 MBID:	1176730

    Last edited by treesmacker; February 17, 2022, 09:17 PM.

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yes.

    My wife’s vegetables and my home cured bacon = BLT. A treat on a cold snowy February evening. Click image for larger version

Name:	BC749779-2A1E-46F5-99F3-44BA3F4CCBD9.jpeg
Views:	291
Size:	73.0 KB
ID:	1176764 Click image for larger version

Name:	CA6664FD-6E08-4D14-A8AE-C3B9C8C7A406.jpeg
Views:	297
Size:	84.4 KB
ID:	1176763 Click image for larger version

Name:	EF6C06A2-171F-4E88-95B4-193D6C0813E1.jpeg
Views:	290
Size:	75.8 KB
ID:	1176765

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Oakgrovebacon Wow! Inspiring.

    • Bogy
      Bogy commented
      Editing a comment
      Troutman since I use horseradish sauce on my BLTs I think I'll skip the peanut butter. lol

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

    With the recent onion thread, I decided it was time to make some French onion soup. I used about half and half yellow and red onions, but I did add one medium sized Vidalia. I was pleased with how it turned out, but it was a bit too sweet for me, so I'll not add a Vidalia if I make it again.

    Click image for larger version

Name:	20220217_154319[1].jpg
Views:	292
Size:	46.0 KB
ID:	1176850

    Click image for larger version

Name:	20220217_170753[1].jpg
Views:	288
Size:	57.1 KB
ID:	1176851

    Click image for larger version

Name:	20220217_180258[1].jpg
Views:	290
Size:	179.0 KB
ID:	1176852

    Click image for larger version

Name:	20220217_180500[1].jpg
Views:	289
Size:	86.3 KB
ID:	1176853





    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      I'm with you on the sweet onions. I never let one come near my French Onion Soup. Yellow onions all the way. Sweet French Onion soup does not dance well on my taste buds.

      Your soup looks so good!

      Kathryn

    • FireMan
      FireMan commented
      Editing a comment
      Simply mahvelous!

    • barelfly
      barelfly commented
      Editing a comment
      Very nice! I’m surprised one Vidalia would turn it sweet. But your plated pic looks great!

    BROILED CHILEAN SEABASS

    (Patagonian Toothfish, (Dissostichus eleginoides) is a large notothenioid fish that supports valuable fisheries throughout the Southern Ocean. The Patagonian Toothfish
    Martin A. Collins, ... Mark Belchier, in Advances in Marine Biology, 2010)

    This and Black Cod (AKA Sablefish Anoplopoma fimbria) are very very oily (the good kind!) and so can be cooked for 20 minutes and not dry out. Unlike Halibut, where one minute too long and it's dry.

    30 minutes in a marinade of soy sauce, dry sherry, sesame oil, red pepper flakes, grated fresh ginger, pressed fresh garlic, and brown sugar. I don't recommend marinading for more than a couple of hours.

    Twenty minutes using convection broil, on setting 2. I basted with the marinade after the first ten minutes.

    Sides of steamed rapini, brown rice with sautéed shallots & shiitakes.

    This and Black Cod both shrink with cooking, but are so rich that 5-6 oz per person is enough. Although, it's not difficult to eat double that.

    Click image for larger version

Name:	IMG_0534.jpeg
Views:	268
Size:	117.0 KB
ID:	1177098 Click image for larger version

Name:	IMG_0533.jpeg
Views:	294
Size:	195.5 KB
ID:	1177094 Click image for larger version

Name:	IMG_0535.jpeg
Views:	274
Size:	270.5 KB
ID:	1177097 Click image for larger version

Name:	IMG_0536.jpeg
Views:	270
Size:	218.0 KB
ID:	1177099 Click image for larger version

Name:	IMG_0537.jpeg
Views:	272
Size:	198.5 KB
ID:	1177096 Click image for larger version

Name:	IMG_0538.jpeg
Views:	278
Size:	175.5 KB
ID:	1177095

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Yeah man, that fish looks perfect!

    • barelfly
      barelfly commented
      Editing a comment
      Excellent! This is how I cooked the black cod a while back, under the broiler and really enjoyed it! This sea bass looks perfectly cooked! Excellent cook Daniel!

    • Alan Brice
      Alan Brice commented
      Editing a comment
      Killer pics! I can almost taste it from here.

    Yoder Yard Bird

    Click image for larger version

Name:	IMG_2244.jpg
Views:	275
Size:	259.6 KB
ID:	1177163

    Comment


      Hey, more chicken thighs! This is a recipe my brother got hold of decades ago, not long after he moved to Hawaii. Bring some chicken to a boil in a sauce made of equal parts water and soy sauce, plus a loose equivalent of brown sugar, not "baker's packed." E.g., 1 cup soy sauce, 1 cup water, 1 loose cup brown sugar. Add garlic, ginger, a bit of hot oil if you have it, and some chopped green onions (which I lacked today). After 5-10 min, low heat to simmer until cooked through, then remove and reduce the sauce at least 50%. Steam some rice & broccoli, then sear the chicken & serve. Yumbo! (Goes great with a tangy fruit & melon salad in warm times of year too) These are thighs from Wild Fork, and they were excellent!

      Flipped them every ten minutes or so while in the juice.
      Click image for larger version

Name:	20220218_162809.jpg
Views:	258
Size:	150.1 KB
ID:	1177232
      Click image for larger version

Name:	20220218_174403.jpg
Views:	255
Size:	174.6 KB
ID:	1177231
      Added a glug of this outstanding pilsner to the pot, and reduced away...
      Click image for larger version

Name:	20220218_174555.jpg
Views:	275
Size:	49.0 KB
ID:	1177228
      Click image for larger version

Name:	20220218_174408.jpg
Views:	255
Size:	142.1 KB
ID:	1177233
      Click image for larger version

Name:	20220218_181100.jpg
Views:	254
Size:	166.8 KB
ID:	1177234

      Once the sides were on target, got the thighs on the ripping hot grill grates.
      Click image for larger version

Name:	20220218_182256.jpg
Views:	260
Size:	329.0 KB
ID:	1177235
      Click image for larger version

Name:	20220218_182437.jpg
Views:	254
Size:	175.5 KB
ID:	1177229
      Ta-daaaa!
      Click image for larger version

Name:	20220218_183237.jpg
Views:	271
Size:	167.9 KB
ID:	1177230

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Looks delish!! I have a very similar recipe for salmon believe it or not. The salt/sweet thing is a good balance.

      After the recent BBQ Central episode where Meathead said that pineapple was his favorite thing to grill, and publishing the article about it here for subscribers, I had to try it. This was actually my first time grilling pineapple so I was excited to try it out.

      My wife suggested that we pair it with some chicken, so I grilled some chicken breasts to go with it. I tried the pineapple 3 different ways -- plain, with Memphis dust rub, and with cinnamon & sugar (YouTube suggestion)

      Verdict: differences were minor. Wife gave the edge to the plain pineapple, I slightly preferred the Memphis dust slices. We both thought that the sugar & cinnamon slices were a bit too sweet; more suited to a desert than part of supper

      It was all really delicious!
      Attached Files

      Comment


      • Andrrr
        Andrrr commented
        Editing a comment
        So good. Malcom Reed has a recipe where he marinates a whole pineapple in Fireball, then coats it in brown sugar I believe and throws it on a rotisserie. Like you I would probably pass on the sugar if I did it again but I no longer have a rotisserie so that method has been sidelined.

      • Meathead
        Meathead commented
        Editing a comment
        Andrrr in my article there is a short video of the people from Chicago Culinary marinating pineapple in Fireball and rotissering. They invented the idea.

      • tamidw
        tamidw commented
        Editing a comment
        Grilled pineapple is one of those yummy secrets people don’t think to ever make or try. It’s awesome and yours looks great.

      French toast this morning.

      Meathead article about authenticity and creativity was on my mind as I pulled spices out of the cupboard. What happens to be sitting next to the cinnamon, nutmeg, and allspice? Ancho chili powder! Well, that'll make a Frenchman lose his marbles... But why not? Can confirm, French toast with ancho chili is the bomb. Verified delicious by the fam.

      I appreciate the thought provoking article, and the breakfast that resulted.

      Click image for larger version

Name:	20220219_101308.jpg
Views:	253
Size:	99.1 KB
ID:	1177450 Click image for larger version

Name:	20220219_101025.jpg
Views:	242
Size:	122.7 KB
ID:	1177451

      Comment


      • Meathead
        Meathead commented
        Editing a comment
        OMG THEY LOOK AWESOME! And I love the addition of ancho!

      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        Those look so good! Really nice work

      • barelfly
        barelfly commented
        Editing a comment
        Well…..that is just about perfect right there. Makes me want some French toast!

      Sous vide Jimmy Dean sausage experiment.
      140 degrees overnight then sear for breakfast.... WIN!!!!

      Click image for larger version

Name:	PXL_20220218_014652974.jpg
Views:	241
Size:	109.4 KB
ID:	1177476 Click image for larger version

Name:	PXL_20220219_040323232.jpg
Views:	226
Size:	263.4 KB
ID:	1177477 Click image for larger version

Name:	PXL_20220219_041425114~2.jpg
Views:	229
Size:	89.3 KB
ID:	1177478

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Ernest I’m trying that with my sausage. Over night …. So about 12 hours?

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Ernest Why so long? Convenience (uninterrupted sleep , yet ready for bkfst, vs tenderizing.)
        Could you SV afternoon before for 99 minutes, then refrigerate?

      • Ernest
        Ernest commented
        Editing a comment
        SheilaAnn Dr. Pepper about 8 -12 hours. I did compare 2 hour vs 8 hour cook, I didn't see much difference. So I went with overnight just for the convenience. When You have rascals looking for breakfast before school, quick sear and done.

      A cold afternoon here, so, decided to make some soup. Chicken, turkey, rice sorta, mirepoix, Click image for larger version

Name:	9C94D482-6D97-4880-9082-6CECC38A6FF8.jpeg
Views:	215
Size:	133.3 KB
ID:	1177621 Click image for larger version

Name:	C8B2CCEF-54B0-4D19-A645-2715862E1B11.jpeg
Views:	213
Size:	126.1 KB
ID:	1177622 Click image for larger version

Name:	CADA65AE-7B46-42A9-B881-37C5C4966B7C.jpeg
Views:	223
Size:	196.2 KB
ID:	1177619 Click image for larger version

Name:	17112DB7-7EBD-4301-96B1-7BD8FF8F3960.jpeg
Views:	215
Size:	114.6 KB
ID:	1177620 Click image for larger version

Name:	FFCDF4D0-1537-4C0C-B784-67CD1C40B8D2.jpeg
Views:	224
Size:	108.0 KB
ID:	1177623 clean out the fridge soup. Doesn’t look like much but tasted pretty good.

      Comment

      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