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

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    Pizza on sourdough crust.

    Sauce, mozarella, spanish chorizo, and Tavola:

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    Sauce, fresh mozzarella, Italian dry salami, and Parm.

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    • RonB
      RonB commented
      Editing a comment
      Very nice. Before reading the post I looked at what I thought was a pepperoni pizza and thought that that was one very small pizza.

    Coffee beans and tri tip

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    • texastweeter
      texastweeter commented
      Editing a comment
      Not at the same time I hope.

    • holehogg
      holehogg commented
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      On a roll.

    • Troutman
      Troutman commented
      Editing a comment
      Coffee Beans and Tritip? Wasn't that a group from the 60s ??

    SV (135 @ 3 hours) and cast iron (window open smokey kitchen) finished venison steaks, fries and mushrooms. One of the best venison steaks my wife and I have ever had.

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    Last edited by Richard Chrz; March 5, 2022, 07:11 PM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Wonderful profile picture! And, the steaks not so bad either.

    First time I have spatchcocked a chicken in a long time. I placed it over a disposable pan with a bit of water, carrots, celery, onions, garlic, and mushrooms in it. Turned out rather tasty. my wife thinks it had more flavor than when I spin 'em.

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    I don't know how the second one wound up upside down but when I edit a photo on my phone, AR will not let me post it...

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    • Draznnl
      Draznnl commented
      Editing a comment
      Gee, RonB , maybe you should stop taking pictures while standing on your head.

    • Troutman
      Troutman commented
      Editing a comment
      I just wanna know what's holding that bird up like that

    • RonB
      RonB commented
      Editing a comment
      Troutman - duck tape 'cause i couldn't find any chicken tape.

    Pulled Porkstrami Reuben on sourdough
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    Finally an end to the drought! After spending all of Jan and Feb fighting and coming back from Covid, having no energy or appetite. Fixing boxed mac & cheese for the wife and (oh, the Horror of admitting this) canned Campbell chicken noddle soup for my self and forcing down an apple or orange.
    One of our Daughters came over for lunch yesterday. I made up some "Not your Mama's" grilled cheese sandwiches and home made Macaroni salad.
    The sandwiches are on Panera Tomato & Basil bread with Sharp cheddar and Monterey Jack cheese shredded
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    Not spectacular but a giant step back.
    Last edited by ofelles; March 5, 2022, 08:43 PM.

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    • DaveD
      DaveD commented
      Editing a comment
      So glad to hear you are on the mend!

    • tbob4
      tbob4 commented
      Editing a comment
      Looking good! Glad you are feeling better. Continue to take it slow

    • bunky2021
      bunky2021 commented
      Editing a comment
      Happy to hear you're on the way back, amigo!

    Among the goodies in my Porter Road order were two filets, which I grilled tonight. With some sous vide corn, finished on grill
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    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Wow, Brad - those look awesome!

    • DaveD
      DaveD commented
      Editing a comment
      Sous vide corn...! Now that's something I hadn't thought of. What was your time/temp for that?

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      DaveD 183* F for 30 minutes

    In the search for the perfect pork chop.....

    I made a rub of fresh rosemary, freshly dried (recently dried?) blood orange peel, ground back pepper, and dark brown sugar. I added some kosher salt and send it for a swim at 140 for 2 hrs. They went on the cold side of the Weber for a few minutes with pecan for smoke, and then seared.


    ​​​​​​My wife made crispy potatoes with rendered beef fat (OMG - yes, you should do this!)

    Ultimately, the chops were tasty but disappointing in the juiciness/slightly chewy category. I would definitely do the rub again, but next time I'll try wet-brining.

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    Last edited by Caffeine88; March 5, 2022, 11:21 PM.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      It looks fantastic. Great photos as well. I have never had luck with pork chops, but admittedly I have only bought ones already packaged at grocery store. Was thinking about SV and sear in the future. I hope mine look as good as yours!

    • bunky2021
      bunky2021 commented
      Editing a comment
      RonB, I remember those days...when french fries were REALLY good.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      I used to have the same results that you did--close but still not good enough. Once I started setting the Joule to 135° for pork, then rubbing with oil, sprinkling rub, and lightly searing to 140°, the clouds parted and the BBQ gods smiled.

      Kathryn
      Last edited by fzxdoc; March 8, 2022, 07:54 AM.

    Chicken Marsala over pasta and Brussels. Skin on boneless thighs.

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    • Troutman
      Troutman commented
      Editing a comment
      Love it !!!

    • bunky2021
      bunky2021 commented
      Editing a comment
      SheilaAnn, what is your secret for making tasty Brussel Sprouts? My wife and I have tried to make them any number of ways but they're still sort of bland.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      bunky2021 🥓 Sometimes, though.

      Season well! I cut them in half and slit the bottoms if they are way big. Toss with olive oil and roast at about 400*F. Don’t overcook. That’s when they get gross.

      Or… I slightly steam and toss with the bacon rendering and cooked bacon. Drain some fat if a lot rendered.

      A couple sprinkles of good balsamic is also a nice way to mix it up.

    Day project: English muffins…. Thinking they should go in the "make fun of it" thread. Because I can’t leave well enough alone, I halved a recipe and these suckers are like 4” high! BF said the split them into thirds and make Big Mac-muffin (see what I did there?j with sausage sandwiches for breakfast tomorrow. 🤣🤣

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    they did toast up nice. Super light, not chewy like store bought. I will keep working on this….

    RustyHaines toasted up with butter and old lady jelly (orange marmalade 🤣)

    We devoured the breakfast sandwiches so fast, never got a picture.

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    Last edited by SheilaAnn; March 8, 2022, 01:01 PM. Reason: Showing toasted and topped

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    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Definitely keep that going - those look delish.

    • RustyHaines
      RustyHaines commented
      Editing a comment
      Those look perfect ! Set one aside from your sammy project and please fill those nooks and crannies with butter and the jam of your choice. I can hear the crunch from here. Great job and top notch pics.

    • RichieB
      RichieB commented
      Editing a comment
      Looks fantastic. Is there a recipe you can share? These put Thomas to shame. I would like to do whole wheat. TIA

    Sage/brown butter pasta, with reconstituted porcinis. Spanish chorizo (from two sources) from gasser on Grill Grates. Kale salad.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      holehogg I think we spell it 'colorful' over here, in the northern hemisphere, new world. You guys learned it from the Brits.

    • DTro
      DTro commented
      Editing a comment
      Sorry Doc- But I would reach right past that plate for that glass of Barolo. Pour another and then dig into the deliciousness.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      MmmmmBarolommmmm...

    Click Akaushi new york strip with air fryer baked potato and salad. Reverse seared the steak on the kettle. For some reason the steak was chewy. Not tough, but not the same consistency as the strips I get from the Fresh Market or my local butcher. Disappointing.
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    • klflowers
      klflowers commented
      Editing a comment
      holehogg doing the potatoes in the air fryer is the best way I have found other than foiling them and burying them in coals. Crisp skin, beautiful consistency.

    • holehogg
      holehogg commented
      Editing a comment
      Have had an air fryer for about 6 weeks and yet to use it. I do the foil on the coals thing and sometimes it goes on jacket only. My most favoured way of doing 'tatoes.

    • klflowers
      klflowers commented
      Editing a comment
      holehogg try rubbing one with olive oil, salting and poking with a fork. No foil needed. 400 for 30 minutes, check and turn over. I usually go another 15 minutes at 400 to get it the way I like it.

    Mama and the three youngest asked for brule'd French toast for breakfast last night. I had just got putting the torch to them and put it up with the intentions of taking a photo to send to our eldest when the tray got swarmed. Looked like coons on a trash pile. All I got was this pic.
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    • tbob4
      tbob4 commented
      Editing a comment
      Hahahahaha. Been there.

    • bunky2021
      bunky2021 commented
      Editing a comment
      Same thing happened to me last night. Performed my first reverse sear on some steaks but never got a chance to snap a pic. DW rolled in after a 10-hour workday and was ready to eat. I wasn't going to argue...not good for my health.

    Sausages.. baconwrapped..
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    • holehogg
      holehogg commented
      Editing a comment
      No candle 😞

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Good thought @holehogg
      I'll setup a candle on the sidetable on my grill!

    • tbob4
      tbob4 commented
      Editing a comment
      In a tortilla? Brilliant! No more wiener wrap-ups for me

    Avocado toast

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      And coffee.. and looks good... all of it!

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      Looks amazing

    • bunky2021
      bunky2021 commented
      Editing a comment
      Wow, that looks fantastic!

      I'd love to show this pic to my wife but I realize it would result in a comment like, "Why don't you make stuff like that for me?" LOL

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