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

[jfmorris]

Nothing on the grill yesterday, but I did make a big ole boule, using a recipe from the King Arthur website. It was supposed to rise for 10-12 hours, but instead went about 18, with no adverse effect.

I can't stop eating it is the problem now... toast, with and without jam, and two sandwiches yesterday, haha!

[DTro]

That looks fantastic!

[hoovarmin]

That’s a beauty

[Finster]

That looks fantastic

[Troutman]

Well they say its your birthday. It's my birthday to yea !! Well technically it was yesterday but whose counting? Actually its just a number, still kicking is what matters. Normally we'd go out but I had this tomahawk 3# massive steak in the freezer ready to cook and what better occasion? So I cooked my own birthday dinner, lol !! Also went to Costco and bought $100 worth of King and Dungeness crab to go along with it. Oh I'm a bad man !!!

So let me introduce you to Mr. Steak. Oh he's a massive individual. Prime Angus from the HEB meat counter. Can you say "like budda"?



Of course had to put the mesquite smoke to it and let it roast to 122*F before the sear rest....



And then there's that sweet crab to go along with it. Already pre-cooked I hit it with some Tony C's and two sticks of melted butter and put it back on the grill while the steak was resting. Mesquite and seafood seem to work pretty well together, loved the kiss of smoke....




We had a few sides but in the fog of my meat coma I can't remember. So I got my plate, where's yours? Happy Birthday to me !!!

[tbob4]

Happy Birthday! That looks like a celebration I would love to be a part of.

[bunky2021]

If anyone deserved a bonafide tomahawk chop for their birthday, it's YOU! Hope you had a great day!

[Old Glory]

Happy Birthday Feast!

[SammyJ]

Hum, today I made kimchi. Not for a meal but for my GUT. Ha,

[glitchy]

Rump Roast. Hot tub for 23 hours at 135, pulled, dried and hit with a little more rub and seared on the gasser. Simple au jus from bag liquids, beef broth, garlic powder and Worcestershire. Turned out fabulous and was on sale Saturday for cheaper than all the ground beef.

[glitchy]

Potkettleblack It’s probably more the meat carver and a sorta odd shaped hunk of meat. It didn’t want to sit stable to be carved thin and even.

[Potkettleblack]

I've found using the carving fork to be useful for that. Helps steady something unstable so you can get nice slices.

If it's just for home use, no worries. As my mom used to say every Thanksgiving, "It's just us chickens." Which my wife and I now mock endlessly.

[holehogg]

I bet that tasted really good.

[Attjack]

I had meatballs in the freezer, a can of peeled tomatoes in the pantry, and an open fresh mozzarella in the fridge. So meatballs and marinara it was.

[MsTwiggy]

Bellisima!!

[DaveD]

Did a very lean Kurobuta pork butt today, sides of steamed asparagus and oven fries. Incredible flavor but the leanest butt I've ever had. Gory details right here.

[RonB]

A close friend had an operation so we took dinner over. I doubled everything so that we would also have dinner - made it much easier. I forgot to take photos of the sides while separating the two meals, but here are the chickens I cooked.



They turned out pretty good -Sushi, our cat, had thirds and wanted fourths, (she may be part Hobbit...), but didn't get any more.

[hoovarmin]

Nice birds!

[holehogg]

Cool cat, chicken and coke. Fouls look fabulous.

[bunky2021]

That cat has no idea of his good fortune. Most cooks wouldn't even let their fur babies near the table, as evidenced by a myriad of SUWYC pics with hongry pets in the background...well away from the table/kitchen counter.

[Ernest]

Garlic parmesan grown folk chicken nuggets... A.K.A. boneless wings....

[MsTwiggy]

I can almost taste their crisp exterior, great pic!

[Elton's BBQ]

Great looking!

[Henrik]

I did pulled beef burgers the other day. Turned out fantastic! Nothing new to this cook/recipe, it's easy to do, I just really enjoyed the burgers. I need to make this more often

I had a 1.2 kilo chuck roast that I smoked for 5.5 hours in total, and rested in faux cambro for 2.5 hours.

When internal temp hit 73° C (163° F) I wrapped it with aluminum foil, and also added 1/3 cup beer.

I smoked it on my dirt cheap kettle (a "brand X" kettle for 60 bucks) with the Slow 'N Sear, Fireboard 2 and Pit Viper fan. Fully automated


Beef chuck with rub applied




Chuck on the grill, smoked with oak wood chunks




Bark is good, time to wrap




Shredded beef, with all the au jus




And here's one of four burgers. Tasty!



I only ate 2 myself. Classic smoked beef flavors. Yum!

[Henrik]

Thanks all! I did add Mozarella on top, but (not in photo) also Sriracha mayo. I'm hooked on it currently, so it goes on most of my food :-)

[Hulagn1971]

Yum!

[tbob4]

I really like that

[hoovarmin]

I'm loving the Big Joe. I was concerned about the learning curve, having never owned a Kamado. But I've found that the skills I learned on the PBC and the Kettle transfer to the Kamado quite well. Last night we made Greek chicken on it and Naan on the Camp Chef. It was really cool to be able to cook 16 Naan at the same time.

[DTro]

That looks delish! What was on your chicken and is that Tzatziki?

[hoovarmin]

DTro this recipe is amazing. it is a form of Tzatziki, but Sam the Cooking Guy's version. My wife is Lebanese, and she says it's better than her recipe which we have been eating for years (I am smart enough not to agree with her out loud.) Here's a link to the recipe: https://www.thecookingguy.com/cookbo...reek%20Chicken

[jfmorris]

hoovarmin we will have to start a flat top cleaning discussion in the appropriate forum. I'll do that when I have time...

[hoovarmin]

Gochujang and bacon fried rice. There's no way to make this look pretty, but dang-it, it sure is delicious.

[hoovarmin]

Thanks, DaveD!

[bunky2021]

who cares about purty...that's good eating right there! Appreciate you sharing the pics.

[hoovarmin]

bunky2021 gracias!

[Attjack]

I eat this for lunch 5 days a week. I start with Spring mix...



Then I add shallots, apple, avocado, chicken breast, and balsamic vinaigrette.



Sometimes I mix it up with a different leftover protein, sometimes with other ingredients, and sometimes with different dressings. But I have been rocking this salad here for months. It's tasty.

[MsTwiggy]

Yes, that's a tasty lunch that wont make you feel schlecky!! Imma have to share my repeat lunch salad situation.

[Attjack]

MsTwiggy Yes, you should!

[bunky2021]

I used to eat salads grudgingly (aka, only when the arrival of a decent steak at my table was imminent. Now I'm on a salad jag, can't get enough of them! Maybe it will help my fluffy exterior become less so.

[SammyJ]

Backed Salmon, a lot better than it looks!

[RichieB]

Did a rye bread today. It's the King Arthur recipe I always use. I changed up making a boule instead of a loaf as the recipe calls for. If it tastes like it smells, in for a treat.
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[Panhead John]

Uh, excuse me sir, but this is Show Us What You’re Cooking…not Tell Us What You’re Cooking. 🥸

[Finster]

Just me and my son tonight...
Quick and easy
BBQ chicken sammies and Phillies baseball...
grilled chicken breast, swiss cheese, sweet heat peppers on Amaroso rolls...

[bunky2021]

Looks great, hard to beat "on the fly" casual food!

Our winter home is about an hour from Mt. Olive, quality products from a great company!