Show Us What You're Cooking! (SUWYC) - Volume 25, Spring 2022

[Henrik]

Long time no post

Anywho, Easter is here and I wanted to do a lamb roast. I also wanted to avoid the "usual suspects" (I'm looking at you, garlic, rosemary and thyme). So I took a lamb roast, trimmed it, trussed it, brined it and then brushed it with a good layer of mustard, followed by plenty of lemon pepper.

Into the offset smoker it went (oak wood rules) for 1.5 hours. I took it out when internal temp was 56.5° C / 134° F. I knew the carryover heat would take it to 60° C / 140° F.

While the lamb was getting the royal smoke treatment I wipped up a classic Hollandaise sauce. I figured it would go really well together with the lemon pepper lamb roast (spoiler: it did ). I let the lamb rest for 30 minutes on the cutting board, inside, loosely tented.

I then sliced it in very thin slices, served on two slices of rye with a salad and the Hollandaise sauce. VERY tasty sandwich!

Raw lamb roast, trussed and brined.



Lamb roast with mustard and lemon pepper




Ready to serve - fancy a slice?




And this is the plate. Time to dig in.

[jfmorris]

Beautiful cook!

[DTro]

Fancy slices!

[JCBBQ]

Oh man!! Great combo.

[texastweeter]

Sourdough waffles with butter and molasses, scrapple fried in butter, eggs over easy fried in bacon grease.

[RichieB]

My niece's husband grew up in Pennsylvania. He would regularly make it. Never revealed what the meat was. According Wikipedia, it's the parts of the pig no one would eat standalone on a plate. I never tried it.

[gboss]

Scrapple is really delicious, but it's definitely a rare treat and not something I could eat daily.

[bunky2021]

I think you're right about scrapple being a Mid-Atlantic thing. Grew up in Virginia and ate it at my grandparents' house on a regular basis. I've lived in NC since 1989 and no one down here has ever heard of it. Interesting considering the love of pork that permeates the Tarheel State.

[gboss]

Made Jjapaguri with steak, aka "Rom-don" from the movie "Parasite." In the film, it's used to show how out of touch the family is: putting the Korean equivalent of wagyu on top of instant noodles. I found a USDA Prime strip in the back of the freezer (10/28/20) that had been vacuum sealed and forgotten, so that seemed to fit the bill.

Recipe used:

https://www.maangchi.com/recipe/jjapaguri

[gboss]

texastweeter it was an entertaining movie from 2019 https://en.m.wikipedia.org/wiki/Parasite_(2019_film)

[Dr. Pepper]

The movie ‘Parasite’ is great.

[gboss]

fzxdoc initially Amazon but our local Wegmans started carrying them. I imagine H-Mart or some other Asian grocer might carry them as well.

[Playdeaux]

Well, I'm trying my first brisket in my new vertical pellet smoker. Fingers crossed. Oh and some jerky while I'm at it.

[Whiskeyman53]

Newly purchased rotisserie initial cook. Eye of the round roast rubbed with Meathead's Big Bad Beef Rub.



​ One hour into the cook.



​ After 2 hours, the resting stage.

The final product, sliced for roast beef sandwiches. I'm on a sandwich kick lately.

[DTro]

Ground turkey cooked in a Korean bulgogi-inspired sauce with sweet and jalapeno peppers. No plate photos. When I dropped in some ground Thai chilis it exploded!

[SammyJ]

Dry Brine, and rub, 90 minutes fridge
​
Now in my Automated cooker that maintains temp while I watch the BaseBall Game.


2 hours later!

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[Neris]

Some ribs this evening in a homemade rub which ended being way too hot from paprika

[Jfrosty27]

Sounds like an excuse to drink large amounts of cold beer to me!

[skipsdaughter]

My in-laws commemorate the voyage of the Titanic every year and we got invited to join this year. I was in charge of dessert, so I made Seaport Salty Swirl Ice Cream with miniature Titanic candies.

[Dr. Pepper]

Awesome!

[Panhead John]

texastweeter Freebase it? 😂😂

[texastweeter]

Panhead John funny your ears perked up at the term...

[AdequateEatin]

This mornings breakfast. Homemade hash browns, bacon, toast and sunny side up eggs.

[texastweeter]

Wyh you hidin the hog meat?

[AdequateEatin]

Oh you know, so I can pretend to be healthier than I am.

[Skinsfan1311]

Beef ribs on the WSM

[texastweeter]

Gangster!

[SheilaAnn]

Two-finger boneless ribeye from that last sale. Tanked for 7.5 hours at 133*F. Seared over white oak. Sautéed spinach. Baker not shown. I also made a red wine sauce.

[Dr. Pepper]

Sure, you made a red wine sauce. Yeah, sure you did. 🍷🙄

[SheilaAnn]

Dr. Pepper not with that wine! That wine went down the hatch! I took a less expensive, but respectable bottle…. Reduced about a cup with some shallots and bone broth. Finished with a smidge of butter. I didn’t want to cover the ribeye with sauce for the pic. 🤤🍷

[bunky2021]

After seeing that lovely bottle, I scrolled right past the photos of the beef. My apologies!

[rickgregory]

Pastrami... Double R ranch corned beef that I forgot to desalinate. Oh well it's still tasty as heck. .

[holehogg]

Been there done that. Slice very thin and dump into a nice gravy and serve over mash, "sort of" neutralises the saltiness (SOS).

[texastweeter]

If too salty for sammiches make hash and don't salt your root vegitables

[rickgregory]

Upside? Swung by the store and the Double R corned beef is down to $5/lb. So i bought another 3lber.

[bordercollie]

Pork Ribs ( just beginning picture) smoked on the HB @250 using KF regular and some lump charcoal - 2 1/2 hrs.

[mnavarre]

Anniversary dinner. Click flatiron dry brined and basted in tallow and butter, Dungeness crab steamed and sautéed in butter, garlic, gochugaru, and parsley, and a Vietnamese-ish salad. Delish!

[texastweeter]

Feedbag approved

[tbob4]

Happy belated anniversary

[RichieB]

Nice and happy anniversary.