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

[holehogg]

Motivated by Dr. Pepper to do something along the lines of his post 'CACIO E PEPE"
Had to adapt or miss out and we weren't going to miss out.
A very humid 90F the ideal situation for something that didn't seem a great deal of effort, and it really wasn't.
The store I went to didn't have the ingredients so improvising was the call. Turned out great. The smoked meatballs a combination of pork and beef. The "spaghetti" thingy was so tasty just needed a little more sauce for coating. Loved the cheese it was really good and tasty. Used Bucatini for the pasta.

[Dr. Pepper]

Looks good. Bucatini is one of my favorites. Like a big spaghetti with an inner channel for more sauce.

[jfmorris]

Mmmm. Smoked spaghetti and meatballs (of sorts). I'm gonna have to try that!

[Elton's BBQ]

Looks really good'aroo

[SammyJ]

Now this is Yard Bird

[RonB]

Great looking bird!

[Troutman]

On point !!!

[efincoop]

Nailed it!

[Attjack]

Salmon with asparagus and roasted sweet potatoes.

[Elton's BBQ]

Looks really good!

[treesmacker]

Some leftovers plunked into home made sourdough bowls. First is a stew thrown together with some leftover beef from the flat iron I smoked the other day. Second is leftover beef chuck chili from the freezer.

[Troutman]

Incredible....and edible !!!!

[Elton's BBQ]

Fancy!

[Richard Chrz]

Looks fantastic!

[SheilaAnn]

When life gives you guanciale…… you make carbonara! (Read: found some guanciale in the freezer and then roasted Brussels with the rendered guanciale fat). Worst part? Zero leftovers. Those who hang on every word I say, know that my fav leftover is carbonara.

[Attjack]

Those sprouts look good. I think I'll make some for dinner tonight.

[efincoop]

Looks fabulous. I need to get some guanciale soon!

[holehogg]

[Elton's BBQ]

Yum

[efincoop]

I made the mistake of looking at this during lunch! Wow that looks great!

[Dr. Pepper]

To quote Kjetil: 'Yum.'

[glitchy]

I was really hungry earlier than my normal lunch time, so I decided to go brunch. I made Huevos Glitheros also known as something from someone that has never eaten Heuvos Rancheros and using things I had. I smoked a Click Wagyu chuckie with my Mexican rub on Sunday, so took a couple flour tortillas, spread out the smokey delicious beef, a little cheese and fried up a couple eggs over easy. Second pic is popped, topped, and ready to be chomped.

[Andrrr]

Huevos Glitcheros. I think this belongs in the Recipes thread!

[Dr. Pepper]

OOoh, looks so good.

[holehogg]

Sweet tooth gooey brownies and custard.

[Dr. Pepper]

Are you certain those aren’t brisket burnt ends on polenta?

[perry green]

I know this will not qualify for the Amazing Photo Challenge but thought I'd share anyway. The crappy weather got me missing my favorite vacation spot: Spain. Once I cleared off the snow I grilled an Iberian pork shoulder steak with a sauce of Pedro Ximenez sherry. Turned out pretty good.

[perry green]

Hah! That's my wife's. I did remember to take off my prescription meds and this morning's cheerios!

[Dr. Pepper]

Gorgeous! Nos gusta mucho España, y la cucina de España. Pimientos! ¡Que un plato hermoso!

[perry green]

¡Gracias! Que España es un lugar encantador y se come MUUUYYY bien!
Has some of the best food , scenery, people I've ever experienced. Can't wait to get back. (But I still have to follow the BBQ trail. Southern Illinois, KC, Memphis, the Carolinas...) So ready to travel again!!!

[SammyJ]

It's just two of use, so this little panna grill works awesome. Crisp up bacon and then the burgers.

[perry green]

Nice burgers on the panda grill!!!!

[perry green]

PANNA Grill. Can't grill pandas!!

[Dr. Pepper]

Actually, you can. I recommend low and slow, finish with some bamboo shoots.

[perry green]

Sounds tasty...yeah young green shoots and maybe some sriracha to offset the Black and White tones.

[Panhead John]

Penguin beats the hell out of panda. I prefer blackened penguin on the CI with a side of seaweed.

[Dr. Pepper]

perry green I'm answering in a separate post so that I can share a photo of something I'm defrosting today, purchased from Marx Foods (35 lbs, but each individually packaged/frozen.) Thought you'd enjoy this. Yes, Spain is incredible. Our extended family has been Covid cautious, and we haven't travelled for a couple of years. We were supposed to land in Milan in April 2020. Hah! That didn't happen; they had bodies stacked in the hallways in Milan at that time.

So, this is the year we should travel again. Salud!

BTW, where are you living? Nice to see a post from you. Come back often, especially if you cook up plates like you demonstrated above!

Daniel

[Dr. Pepper]

perry green I grew up in Westchester, just west of Broadview, a couple blocks north of the Eisenhower. Born in Edgewater Hospital, oh, a long, long time ago. And yes, these Iberian ribs are very dainty. Nothing like the monsters from Swift sold at Costco! I figure my wife and I can snack on one rack. I plan on smoking them when I fire up our KBQ to smoke some pork shoulder for barelfly 's Posole, now that my hominy finally rose from Fed Ex limbo.

[perry green]

Let me know how those ribs turnout. Love my KBQ; haven't hauled it out this winter though. Where do you get your hominy? Been real happy with rancho gordo...

[Dr. Pepper]

My first hominy, from Rancho Gordo

[Richard Chrz]

I just happened to have some of those smoked three meat meatballs and some of that 8 hour red sauce. Found some spaghetti noodles in the house, I love this meal. Had one last piece of bread…

[perry green]

Getting hungry (again) BEAUTIFUL!!

[RichieB]

Pork chop from O.S. sweet potato with butter and drizzled with Agave/Maple Syrup Blend. Chop done with M.H.'s pork rub/brine. About 2 hours in fridge. And in Foodi Ninji on grill.

[perry green]

Looks WONDERFUL!!!