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

[taffenhoffsbbq]

Did a birthday brisket today and it was pretty good for a choice grade. I injected the flat with beef tallow and that really helps keep the flat moist. The point came out a bit tough so I think it could have stayed in longer but I’m still gonna mark this as a win.

[Andrrr]

Looks great! Chunk that point up and use it for chili.

[tbob4]

It is a very nice photo

[theroc]

Very tasty. And Happy Birthday 🎉

[Caffeine88]

Sausage rolls!
A nod to my wife's British heritage.... I think she nailed them.

[IFindZeroBadCooks]

I still love me some chocolate digestives….which you totally need to get too.

[Bogy]

Caffeine88 I'm looking forward to seeing your recipe. My British son in law is used to having them on Christmas Eve. We asked him if he had a family recipe. "No, we just got them from the pub." My family came from the Netherlands, and grandma made Saucijzenbroodjes. Thousands of them every year that she sold around Christmas time. We have 3 of her recipes, and using the one marked "Grandma's from the old country" were satisfactory. Our daughter has since been to the pub and says we are close.

[holehogg]

Tell the wife those sausage rolls look fantastic. I cheat and make them using shop bought puff pastry and boerewors. HP sauce is great with many things.

[DJSpinkyLoc]

Pulled pork using Meathead's Memphis Dust. I cut it in half so each piece was about 4 pounds. Cooked about 11 hours to 204° @250 on my Weber Performer. Used apple for smoke

[Caffeine88]

Wow, solid results! Looks fantastic.

[RichieB]

Quick follow up to yesterday's pork tenderloin. With leftover did a baked potato loaded with butter. Pulled the pork and added healthy dose of Sriracha Sauce. Dinner is served.
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[tbob4]

Photo didn't show up

[holehogg]

Check 📷 🔋🔋

[DTro]

Sounds good so I'll give you a Like!

[shify]

It was a biang biang (hand pulled) noodle night.

Went with Spicy Cumin Lamb recipe from Xi’an Famous Foods cookbook to top the noodles. It’s one of my favorites.

[barelfly]

Oh wow! You pulled the noodles yourself? And - I’ve had this cook book in my Amazon list for some time. How is it?

This dish looks excellent!

[mnavarre]

I haven't really gotten to cooking from that book, I really shouldn't buy 5 cookbooks at a time. But I've incorporated some of the ingredients and flavors into just general "asian dishes". I really need to start cooking through some of my cookbooks instead of making crap up as I go.

barelfly It's excellent, highly recommended.

[shify]

barelfly - Yup, did the hand pulled noodles. Not that hard to get at least decent at, although I still need more practice as I couldn't get the noodles quite as thin as I wanted but still pretty damn good.
As far as the cookbook, I'm a big fan. Love the restaurant but since COVID, I don't work from NYC any more, so this is a good plan B. Have only made about 5-6 recipes so far but everything has been great. Hell, I'd prob recommend it for the cumin lamb and hot oil seared noodle recipes alone

[tbob4]

So I am reminded often why I am simply a backyard griller and good butchers really know what's going on. I went to the Chico Meat Locker in search of a good lamb chop. They had a few but not as big as I was looking for. The butcher said "have you tried our ground lamb steaks"? I said I hadn't but was looking for a chop. He said "Buy this and if you don't like it I will give you a refund". It is ground lamb in between bones with the fat caps on the side. I seasoned it with salt, pepper, rosemary, cumin, curry, oregano and brushed it with olive oil and Basque sauce. Oh my - my wife HATES lamb. I have been told to buy this again. I cooked it on the Santa Maria and took it beyond the temp I wanted but it was very forgiving.

[tbob4]

Andrrr and shify - wasn’t like sausage or typical ground lamb (kabobs). It was quite dense. I will definitely be doing this again. It did cut like a steak.

[Caffeine88]

Not gonna lie, I would have 100% passed on this. Glad to hear your experience was good - if I should ever happen to see it, I'll give it a shot. I do love lamb...

[holehogg]

Looks great. Surprised they held together so well.

[rickgregory]

Kasu Sake Sable Fish, shiitake and asparagus sautéed in mirin, a little soy and finished with unagi sauce.

[tbob4]

Something happed to the photo today - went to a bar with a blue question mark. It opens when you click it but it no longer shows on the thread.

[rickgregory]

tbob4 - still there for me. I replaced it with a color edited version. Not there for you?

[tbob4]

It’s back, Rick

[theroc]

Grilled kurobuta pork chops over a live hickory fire on the Buckaroo. Served with stir fried vegetables including our first harvest of baby pak choi and tatsoi from the garden.

[Dr. Pepper]

Perfect

[DaveD]

Those kurobuta chops are outstanding. Nice work!

[SammyJ]

Awesome Chops looks perfect!

[mnavarre]

Peruvian chicken with aji amarillo sauce & duck fat 'taters with garam masala and aji amarillo sauce

[tbob4]

Looks great!!

[Dr. Pepper]

Nice!!

[Michael_in_TX]

Love, love aji amarillo chicken! (Also, it's one my favorite things to say....)

[taffenhoffsbbq]

That fish looks divine

[SheilaAnn]

While they did not deserve the term "wibs" they were pretty tasty. Finished with MH sauce. Tater salad on the side.

[SheilaAnn]

FireMan can school me, but I think if ribs are called wibs, it’s like next level!

[FireMan]

We need to talk. What makes you think those aren’t deserving the Wibs moniker. They look mighty fine to me, yess……mam or sir. Tryin to figger out what’s goin on with all that hair.

[DaveD]

And HUGE props to SheilaAnn for the Bones Tribute Profile Pic. VERY well done!!

[Skip]

I'll call this a "clean out the frig" omelet. Also served with a bagel.

[Caffeine88]

One of my favorite omelets! That looks like a fine example.

[holehogg]

I'll clean your plate Sir.

[tbob4]

Looks great. You might get me in trouble, though. I have some thin sliced BBQ steak in the fridge that is supposed to be tonight’s dinner but ….

[FrankC]

Sous vide picanha from porter rd and supermarket shell and sirloin because I ended up having more company than expected. Lovin this sous vide thing.

[holehogg]

Lucky company.

[tbob4]

Love the flame photo!

[FireMan]

Alright, alright, we got some rules around here somewhere. I mean, we have a member put down a mighty fine omelette & you come out and lay out heavy artillery to soften things up & then drop a bomb or two. 👍

[DaveD]

That picanha look amazing. Got one from Wild Fork in the chestie for a couple weeks from now...

[TWBarbecue]

Flank Steak stuffed with Mushrooms, Fresh Spinach and Cream Cheese. Seasoned with Lane's BBQ Scorpion Rub. Delicious!!!

Smoked at 225° until IT reached 115°. Pulled and seared for 1 min each side….pulled when IT hit 132°.

[tbob4]

My wife makes a mean stuffed flank steak but she slices into it, stuffs and sees it back up. Your method of rolling looks much easier.

[Elton's BBQ]

Looks fantastic

[FireMan]

Here’s another one, you ain’t holdin back either are ya. 👍