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

[SammyJ]

The last 4 days, I have been at a Submarine Reunion,

Today I got to cook again.

[RichieB]

Glad you got to dive right back into it and thank you for your service.

[FireMan]

How long’s it been that yer hair turned purple?

[SammyJ]

My Daughter is in school, I served as a practice for fun colors. decided I like it better than gray

[Old Glory]

Still missing my grills. Cooked up a pork tenderloin. Marinated in soy sauce, mirin, rice vinegar, chili oil, and sesame oil. Glazed with Mae Ploy Sauce. Roasted then finished under the broiler. With Thai Sticky Rice and Green Beans.

[Panhead John]

Nice! It’ll be worth it when your badass patio is finished though….

[fzxdoc]

I bet that was delicious. Those flavors must have gone perfectly with the pork.

Kathryn

[Old Glory]

fzxdoc I just kind of threw it together for something different. Came out pretty good.

[Zman23]

I just got a 22" Blackstone! First cook was 2 different cheesesteaks. One beef (Meathead's red meat rub) and one turkey breast (Meathead's poultry rub). Oyster mushrooms, onion, and garlic to top each. Beef got cheezwiz, turkey got provolone and Muenster.

[FireMan]

Excellent first choice on yer maiden voyage!

[tbob4]

Great job!!

[fzxdoc]

Nice first cook!

[RichieB]

Did a grilled meatloaf and grilled potato on Kettle. Had 10 oz ground beef. Mixed in egg, soy sauce, dijon mustard, Frank's Hot Sauce, milk, bread crumbs in meat and as crust, oregano, garlic powder, salt and pepper. All mixed together. On Kettle indirect for about 40 minutes to 160 I.T.
Potato was quartered done direct on Kettle in EVO and garlic clove chopped.

[DTro]

Looks like a great meatloaf!

[tbob4]

Looks really good!

[DaveD]

Would eat.

[FireMan]

So, I’m standin at my counter at 7pm wonderin what am I goin to do bout supper. I pull out 3 little chunks of venison (maybe a pound) & I’m starin at em & starin at em. 5 minutes go by, I don’t wanna grill em, then go check the asparagus I bought a week & a half ago (2bunches, 1 left) & it’s spoiled. Make a mental note on not buyin to much & back to what in blazes am I goin to do. My wok is sittin on the stove & I think stir fried fridge fixins, yessir. Yes I do talk that way to myself that way, yessir. Couple of things packaged pork chops, a pkg of mushrooms & the venison is chopped & wok ready. Meanwhilst I nuke some frozen carrots & fr-corn, cook the meat & shrooms & I have 3-4 meals. Taint much to look at. My tool & the dish of grub.

[DTro]

Yessir!!!

[painter]

We use what we have to get to where we need to go. Well Done!

[tbob4]

That wok doesn't look too bad having been through the guest cleaning process. It looks like you are treating it right.

[theroc]

Reverse-seared prime tri-tip on the SnS kettle. Really starting to like this thing! Served with the last of the tatsoi from the garden.

[Henrik]

theroc - rockin' that tri tip! Nice!!

[tbob4]

That looks great

[AdequateEatin]

​Made some pulled pork Mac n Cheese with some Carolina gold sauce!

[AdequateEatin]

tbob4 Thanks! I have been trying to practice my food photography!

[Panhead John]

AdequateEatin It’s working, that’s for sure!

[MsTwiggy]

I'm ready to dig in! 😁

[SheilaAnn]

Ok, so there was another thread about Bachan Japanese Sauce. Panhead John mentioned he was going to make wings. Ironically, after all the chatter about Bachan, I had already planned it for tonight. While I won’t say epic fail, I will say lesson learned.

due to extenuating circumstances, I ended up roasting/air-frying the wings with the intention of basting with Bachan. I always season my wings and toss in a smidge of oil for the air fryer setting on the toaster oven. So when it came time for basting….Bachan slid off like water off a ducks back. And to make matters even more comical, guess what one of the ingredients of Bachan is? Sesame oil. Double oily whammy. So, I plated up and we dipped the wings in the pooled sauce as we ate them.. 🤦🏼‍♀️🤷‍♀️🤣

[DaveD]

Close enough for government work!

[tbob4]

You tell a good story and I was envisioning my own frustration with cooks and recipes. It happens most often in the kitchen where my wife hears me cussing. She usually chastises me for my language and comes in to save me.

[SheilaAnn]

And since it was Friday night pizza, I made one of the recipes from yet another thread that called out the pizza forum something or other. South side of Chicago style thin crust. 48 hour cold rise. Meh. It was crunchy. Maybe my mediocre rating is because I used pepperoni instead of a fennel forward sausage like I am used to.

needless to say, lots of leftovers tonight!

[DTro]

It looks really good!

[Michael_in_TX]

Ever since I switched to fennel-flavored hot Italian sausage (where has this been all my life), most pepperoni falls curiously flat for me now.

[tamidw]

Smoked scotch eggs.

[FireMan]

Oh man, I like, I like!

[MsTwiggy]

tamidw Hot dang, is that breakfast sausage? Those look so good 🤤

[tamidw]

@Ms Twiggy it is plain pork sausage, but I have used breakfast and Italian before and they're all good. Last time, the seasoning I sprinkled on was too spicy, this time I could have used a bit more spice. But all in all, they were a hit and really good.

[Skip]

Stir Fry Night on the BGE. Salmon, Vegetables, Whole Wheat Noodles, etc. Tasty! I need to Wok more often.

[FireMan]

Yessir! 🕶

[Panhead John]

Wow, that really looks good Skip! And yes, you should wok more often, I luv it.

[DaveD]

This is from a couple of nights ago - I used the remains of the Kurobuta pork butt I smoked last weekend, which was the leanest I'd ever seen, to make some excellent sliced pork sammiches. Used the sous vide to reheat the piece to serving temperature (my now de rigeur process). This cut was much more like tenderloin in consistency than any butt I have had before, there was no pulling this thing. But a really excellent bite as a sammich! Paired with some Nathan's frozen onion rings, which are surprisingly good.

Here's what was left after our main meal; I just put that whole thing in the fridge uncut, and that's what went into the SV bag.



Before & after saucing:

[STEbbq]

Yum.

Sous vide at 145 for 30 minutes to reheat?

[DaveD]

Actually 135F/57C for a couple of hours, it was a pretty thick chunk o'meat.

[Murdy]

Omlet with Swiss, Bleu, and onion, with some fried summer sausage on the side.

[Criscrete]

Derby Day in the Bluegrass State! Dry brined a 8.5 lb. butt overnight. Rubbed her up with the spices pictured with yellow mustard as a binder. Biggest piece of meat I've smoked to date. I'll post pictures of the finished product and process. 11 hours on the PBC at an average temp of 280. I did not wrap it but I did spritz with apple juice every 45 minutes or so after the first 3 hours. I pulled it at probe tender between 200 and 210 degrees. I had one part of the but that took longer to get to probe tender. Rested in the cooler for 2 hours and then pulled. This is for tomorrow's mother's day lunch. It tastes great I just hope I can heat it up without drying it out too much. Overall it went pretty good.

[Criscrete]

I'm still learning and I was worried that the bark was going to taste burnt by the color of it. It tasted pretty good. When I was pulling it I had to make my wife quit eating pieces with the bark on it!

[tamidw]

The smoke and bark look pretty darn good!

[MsTwiggy]

YeeehAw!! And I love your little cart too 🙌🏻 The butt looks real good

[WI Bubba]

I decided to get back to the basics today. No electronics, no adjusting for smoke profile's, no gadgets, just simple cooking.
Chicken thighs on the kettle, with The Shed chicken rub.. I need to do this more often.

[Jfrosty27]

I did the same think last night. Yum.

[DaveD]

Those look SO good.

[Andrrr]

Love the approach. I’ve thought about getting fan controllers and such and I certainly see the value but I enjoy the tinkering. Nicely done, if anything just to prove you still got it!