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

[barelfly]

New Mexico style cheesesteak

dropped an eye of round into the hot tub time machine for 10 hours at 135* - then chilled, then rubbed with SPOGOS and gave it a sear. Then sliced and went to the cast iron griddle with onions, peppers, green chile and topped with provolone.

[Troutman]

Cheesesteak in a tortilla, I love it !!!!

[TWBarbecue]

Heck yeah! Looks mighty tasty!

[Old Glory]

Fusion at it's best!

[Grilledribeye]

Hand cut beef filet with a reduced red wine sauce and meatheads beef butter. Delicious.
Cooked on a Weber with a slow and sear insert. Kingsford apple infused charcoal.

[Old Glory]

Perfection! Do you think the Apple infused charcoal adds flavor?

[tmaan235]

Oh my

[Grilledribeye]

Yes the apple infused charcoal leaves subtle sweet smoky notes. But they are super consistent coals, which I can’t figure out. They last 6 hrs if I’m smoking on the slow n sear and they burn very hot and evenly when searing.

[SheilaAnn]

The often lauded and rarely photographed spaghetti a la carbonara. Those that know me well will notice the shaved cured duck egg on top. Used prosciutto ends this round. I like pancetta better, but it’s nice to mix it up. Caesar salad not shown.

[Richard Chrz]

Looks so tasty!

[TWBarbecue]

That looks delicious!!

[SheilaAnn]

it’s even better cold the next day! Been snacking on leftovers 😂

[BradNorthGA]

I have been so busy lately, it's been mostly quick meals like spaghetti. Didn't have a lot of time last night either but wanted to do something fast AND good...so I seared some tuna steaks. It hit the spot

[Troutman]

I find myself in the same dilemma. Most of the time my clan are all going off in opposite directions. Do I cook a large meal or do I simply let them go eat burgers and pizza? A quick sear of some tuna with a veggie side works for me, let the rest of them eat cake !!!

[Michael_in_TX]

Seared tuna and broccoli is a go-to combination for me as well!

[Richard Chrz]

Started working on a sourdough flat bread pizza. This is around 88 percent hydration.

[RonB]

That looks super.

[Richard Chrz]

tbob4 good question.probably a meld of both, it’s just super light and airy like a great slice of sourdough, but, then you get the toppings, it was super good.

[Skip]

Holy cow Richard...that looks soooo good.

[tbob4]

Skip and barelfly - thanks for the inspiration I posted the photos in the Cheesesteak topic but realized it needed to be here because I was thinking of your photos here while looking in my fridge this morning. Thanks again!

[barelfly]

It was cheesesteak leftovers for me tonight since I was the only one home. Just so good…and the green chile seemed hotter tonight than last night!

This looks good!!!

[tbob4]

barelfly - eating alone has it’s benefits. If my wife had seen me put an omelette into a tortilla to make a burrito I would have been mocked.

[Richard Chrz]

tbob4 the beauty of bachelor cooking. We have less boundaries cooking with ourselves!🤘

[Spinaker]

Taco night! Smoked Carnitas, pickled onions, Cilantro, little bit of cheese, table cream and some roasted jalapeños! What a night!

[TWBarbecue]

🔥🔥🔥

[Old Glory]

Good eats!

[Spinaker]

You would love these nights! Great food and great company. TWBarbecue

[Attjack]

Chicken tenderloin and avocado salad with olive oil and white wine vinegar.

[Old Glory]

Now that's a salad!

[TWBarbecue]

Smoked Garlic and Peppercorn Pork Tenderloin! #twbarbecue

Smoked at 225° until IT hit 125° then pulled and seared until IT reached 145°. Delicious, simple and perfect for a weeknight meal!

[Michael_in_TX]

The color you got on that is superb!

[TWBarbecue]

DaveD Thank you! Not too long. At that temp, maybe around 40 minutes-ish if that. They cook quick!

[TWBarbecue]

Michael_in_TX Thank you much!

[Attjack]

TWBarbecue I lazily made pork tenderloin last night. I dumped everything in the Ninja Flip. Yours looks better.

[TWBarbecue]

Attjack Yours looks mighty tasty to me! 👊

[SammyJ]

Little Yard Bird, a little rub, and little Yoder Lover

[tbob4]

Tell me about the toothpicks.

[SammyJ]

Pulled the skin back to get rub under it. Thought sense it was now loose it would pull up. No sign of pulling.

[barelfly]

Acupuncture?

[Richard Chrz]

Omelettes for dinner.

[SammyJ]

Nothing wrong about that!

[tbob4]

I love cheese. I don’t know what the deal is lately. Post (censored), restaurants cannot make a proper omelette- melted cheese inside. My trick is to barely set the egg in the the pan, sprinkle with cheese, broil at lowest rack level, pull, fill and flip. Sprinkle with fresh cheese. Yours looks spot on.

[DaveD]

Breakfast for dinner is a time-honored tradition.

[Mark V]

I have gotten into pizza lately, trying every style. Today was a St. Louis style pizza. No yeast, uses baking powder. The dough is ready to go right away. Rolled out dough, not stretched, very thin. The cheese is supposed to be a processed cheese called Provel. I used the recommended substitute, cheddar, provolone and swiss. It was good, but not nearly as good as any pizza I have made with yeast and a long ferment for the dough. Still, better than most delivery pizza. I would make it again only when short on time, and would just use mozzarella.

[Richard Chrz]

No different then bbq, know thy cooker, and how to operate it accordingly!

[Draznnl]

A flashback to my college days in St. Louis. That town had the worst pizza I've ever eaten. If you accomplished an edible St. L. style pizza, you're a miracle worker.

[Mark V]

Richard Chrz Richard, I have printed out all of your posts on your methods and recipes for bread and pizza, and will definitely be trying it all. I especially want to get the open oven bread method down. A DO limits size and shape, can only cook one at a time, plus I like your point about being able to see what is happening.

[RichieB]

Steak and cheese with salt, pepper and U.C. Biber for some heat .

[tbob4]

Cheesesteak!

[barelfly]

I had cheesesteak again tonight. Dang it’s good. And the green chile was hot!

[DaveD]

OK, I know this is going to be lame, but it's the last SUWYC I can do for a week or so, cuz I'm getting an outpatient procedure done tomorrow that will disallow the proverbial heavy lifting for a while. Used the last of some bacon I smoked over the weekend to jazz up the second half of a cheese pizza from our local, that we'd had delivered on Sunday. Tasted damn good.

Edit: Guess I should have put this in Show Us Your Leftovers...!

[RichieB]

Best wishes with your procedure.

[SammyJ]

Good luck on the procedure!

[DaveD]

Thanks for the good wishes guys, my surgery went pretty much perfectly today. Feeling way more human 5 hours after getting home than I'd expected. Tomorrow will probably be the "feel like I got hit by a bus" day