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

[58limited]

Well, after admiring all of the cool photos y'all have posted of chicken wing cooks using the Vortex I decided to join the Cool Kids Club, albeit on a budget (generic Vortex - $20 price difference). I'm making Malcolm Reed's VooDoo Wings.

I dry brined with salt and a little baking powder over night. Malcolm used Cajun seasoning but I was out, I used salt free Jamaican Jerk seasoning instead. For the VooDoo sauce I used Boerne red hot sauce (a newer Texas brand) and Franklin's pork vinegar sauce since I don't have any Killer Hogs products. This VooDoo sauce is amazing, I've been walking by and eating a spoonful periodically.

Just put on the grill with a hunk of pecan.



About 10 minutes to go, added a small piece of hickory a few minutes before this picture. The cook took about 40 minutes. These wings turned out perfect! Juicy, tender, a good crunch to the skin. The Jerk flavor compliments the sauce well. I'll use the vortex method for wings from now on.



I will be taking these and the Asian pork skewers that I made yesterday to the local brewery for the Game this afternoon.

[Troutman]

Vortex wings are the bomb !!

[RichieB]

One more time.

The ribs done on PBJ yesterday. Had for lunch. Had to cut in half to wrap and put in fridge. No room otherwise.

My expert plating picture.

[ofelles]

Pictures this time!

[Panhead John]

58limited I see your chicken wings and raise you twenty. Some wings sauced and some rub only.





Top secret scalloped potatoes family recipe. PM me and I’ll share it.

[smokin fool]

Dude, ya gotta great the Aux Gratin stuff.
For those special date nights....Aux Gratin with Bacon.

[holehogg]

Good to see you keeping it real.

[Troutman]

Hey no fair, you opted for the "value size". That's cheating

[SammyJ]

Game Day Nacho's

[Troutman]

Very nicce !!!!

[Sid P]

Veggie stir fry for lunch.

[mrteddyprincess]

Pre-game party!

[Jim White]

Confession time: I have very little experience, and even less expertise, in cooking seafood. Last night, we hosted a catered dinner and the guest of honor gifted me with four beautiful speckled trout filets from fish that were caught earlier in the day off Cedar Key. So I fried them up in my Lodge cast iron on my induction cook top. I served with a lemon sumac chipotle crema and leftovers from the dinner. Worked out great.

[Panhead John]

Looks good to me Jimbo. One of the best fish fry mixes I’ve found is Louisiana Brands Fish Fry. I like to mix it up with a healthy dose of Tony’s. 👍

[Jim White]

Panhead John For the first flour dredge, I added some cayenne, sumac, salt and lemon zest. The egg wash got some cream and water. Final dredge was a mix of bread crumbs, parmesan, sumac, cayenne and salt.

[Panhead John]

That sounds good…I’m not that energetic though, and I’ve not been able to do my own fish fry mix as good as theirs.

[Ernest]

[Jfrosty27]

Wings, nachos, that’s a party!

[Troutman]

Dannnnng !!!

[cashelton]

Pulled pork inspired by Meatchurch's Pulled Pork Tacos, pics of tacos not included!



Meathead's Back Bacon, amazing!

[Macktechie]

1. Pork Belly Burnt Ends in Bad Bryon Butt Rub with butter.
2. Brisket smoked at 200F for 12 hours and finished with butcher paper wrap. The best bark!

[Dr. Pepper]

Beautiful!

[texastweeter]

Awesome

[DaveD]

My wife's chilaquiles. Chorizo cooked in New Mexico red chile sauce with some salsa, layered with tortilla chips, cheese, more sauce, lather/rinse/repeat, topped with a perfectly fried egg. She is Queen of our kitchen

[texastweeter]

Worth a marriage

[Panhead John]

That looks veeery good!

[barelfly]

Yes to everything!

[Richard Chrz]

72 hour sourdough pizza dough, and disctected my last bake on bread as well.

[Dr. Pepper]

That crumb is speaking to me: 'Come closer, enter.....'

[CLB3]

Super Bowl = wings! A little evoo. Some Bad Byron’s Butt Rub. Cooked on the pellet grill. Smoked at 250 for 30 mins and then cranked it up to 450 for 15 minutes to finish them off. Some sauced with my Buffalo sauce and some with teriyaki. Very tasty and thoroughly enjoyed!

[gboss]

Among many who did wings today for the Big Game.




SE oven recipe. Costco "Party Wings." Buffalo with Crystal and butter. Served with celery and stilton, not pictured.

[Troutman]

Outstanding!!

[Panhead John]

Good job!

[gboss]

Troutman Panhead John Thanks, fellas! The SE oven wings technique is "almost as good" as deep frying them. You don't have to deal with used oil, but you do have to clean those stupid racks.

[shify]

The Super Bowl spread. Korean food for the LA Rams (ice cream for Cincy not pictured). Also did Buffalo wings as they are never out of place

pictures:

Chicken Buldak — aka fire chicken — in the cast iron skillet
Korean Meatballs
Buffalo wings
ssamjang and veggies on the top left