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

[Jfrosty27]

Did a 20 oz ribeye from Click Akaushi for the wifey and I tonight.

Dry brined it with Montreal Steak Seasoning for about five hours. Then on to the Recteq to bring it up to 115 IT. Rested while the mini gasser came up to searing temp and then flip, flip, flip to about 128 IT. Turned out pretty good. Steak is still not my best thing but I think I am improving. 🤷‍♂️

Served with sautéed mushrooms and roasted potatoes. Yum.

[Jfrosty27]

WayneT I actually use a generic version of the Montreal seasoning. It has salt as the number one ingredient. Works fine as a dry brine.

[glitchy]

You’re getting it. There’s so many ways to cook a good steak. You should try cast iron on that gasser. Smoke it on the pooper, sear for about a minute a side in a 450° skillet on the gasser. Wagyu tallow helps too

[DTro]

"Steak is still not my best thing but I think I am improving." Looks pretty pretty delicious to me!

[RichieB]

Today did No-Knead Everything Bread. This evening did McRibs Tacos. Same process as Sammi. On soft flour taco. Used Stubbs Spicy..1st time not the last.

[Bogy]

A little piece of pork loin tonight on the PBC. Tried injecting for the first time ever. A third apple juice, the other two thirds split between 2 Zatterain marinades, roasted garlic and Cajun butter. With MMD on the outside, brought it to 145. With corn on the cob slathered with Hellmann's and parmesan cheese. I also used the new FireBoard 2. I really like it.

Everybody was out to watch.
Definitely juicy!

[Bogy]

fzxdoc thanks. Give it a few more cooks. Panhead John thanks. The Bronco is somewhere between here and Texas. And it will go to the other house. DTro thanks. Wife liked just the apple best. Definitely juicy, but I'm not sure I'd do it all the time.

[treesmacker]

I like the idea of injecting a pork loin - they always seem a little dry to me.

[tbob4]

I can see the injection. Great job

[Red Man]

Made fish tacos tonight with a nice piece of lingcod. Topped with a cilantro, lime, jalapeño slaw, avocado, and roasted hatch chile.

[hoovarmin]

I think cooking fish on upside down grill grates is the number on reason to own them.

[Elton's BBQ]

Looks superb!

[tbob4]

Love it

[Elton's BBQ]

Mixed grill today..

[DTro]

Looks really good! Nice use of space on that grill.

[Elton's BBQ]

Thanks DTro

[tbob4]

That is a great spread

[SammyJ]

Burger Night, and a home spun blooming onion.

Buns were home grown. Hydroponic lettuce.

[Panhead John]

hoovarmin Yeah, when it’s chicken night….😂

[DTro]

Cool onion!

[texastweeter]

Hydroponic lettuce...is that the same thing as the devils lettuce?

[Richard Chrz]

A few bakes from today. Last photo was from a bread and pizza customer.

[DTro]

Thanks now I'm drooling!

[Elton's BBQ]

Wow!

[treesmacker]

You're killing it! Beautiful as usual! ✨✨✨✨

[grantgallagher]

Pork coppa steak, meatheads red meat rub, smoked and seared. Served with madras lentils and cauliflower.

[theroc]

Yes, please.

[DTro]

Looks perfect!

[WayneT]

Goat cheese stuffed burger with bacon and blackberry jam. SV’d the stuffed burger at 135F for 1 hr. then seared on gasser.

[RichieB]

Nice. You bake that bread? Looks like baguette.

[WayneT]

Not my baguette but I do bake bread. Never gotten my scoring chops right to produce those nice ears.

[hoovarmin]

I am loving learning to make pizza. I don't think anything in my culinary journey has given me more pleasure. I made three tonight, and this is the only one that I was able to snap a photo of before it was gobbled up by the family. Thankful for the recommend to follow Ken Forkish's method in The Elements of Pizza. I'm pretty sure that it was MBMorgan who turned me on to Forkish.

[Andrrr]

It’s so fun watching your progress. Nice work! You should be proud.

[hoovarmin]

Thank you, Andrrr

[Panhead John]

hoovarmin You left out an r. Don’t feel bad, I do it all the time myself….😂

[BradNorthGA]

Pulled a Porter Road NY Strip outta the freezer yesterday, made it tonight. Butter basted it with some compound butter. Sliced it and topped with some eggs fresh from a local farm

[gboss]

Panhead John strong Newman vibes coming from over there:

https://tenor.com/view/newman-do-not-like-broccoli-yuck-seinfeld-vile-weed-gif-14048553

😂

[treesmacker]

Looks great... broccoli is cooked just the way I like it! 😋

[jeremyandleah]

money!!!

[Jerod Broussard]

0120hrs popcorn shrimp sammich. Plenty shrimp spooning to get a full bun.

[Jerod Broussard]

fzxdoc just some dark chocolate covered almonds

[barelfly]

Costco dark chocolate covered almonds????

[Jerod Broussard]

barelfly I got mine from nuts.com, never been to a Costco...not sure where the nearest one is located

[Slieb845]

Steak and taters

[Bennys BBQ]

NY Strips reversed seared tonight on the Weber, kissed with a bit of mesquite wood and paired with a gorgeous Napa Cabernet.

Mmmm, mmm.

Good Eats!

[Henrik]

Did a full day catering for a crowd yesterday. Busy day, but good fun. Just wanted to share a photo of the pork belly, turned out amazing as always. What a marvelous cut of meat!

I also did smoked salmon, chicken thighs, French potatoe salad, a Middle Eastern bulgur salad, Alabama white sauce, roasted cauliflower with sumac and curry, tri tip, gazpacho and lots of other things.

Guests were happy, and so was I. It was a house warming party, only the house wasn’t finished yet, hence the rubble in the background.

[tbob4]

That looks fantastic!!! Great work.

[Henrik]

Thank you!

[WayneT]

Wow! Talk about a labor of love. You nailed it.