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

[shify]

Pizza night on the Ooni Koda. Four people, four different pies. Mine was pepperoni and chili crisp

[theroc]

Nice pies!

[hoovarmin]

Spectacular

[MsTwiggy]

Awesome pies!! 💯🔥🔥🔥🔥

[texastweeter]

Spicy grilled catfish tacos

[ItsAllGoneToTheDogs]

I mentioned the other day we got a seasoning from a juneteenth vendor, today I got to use it. I spatchcocked these Cornish hens on Friday night and coated in Salt to sit on a rack in the fridge. This morning I rinsed the birds and applied the seasoning. It's pretty dang tasty. Next time I use it I might throw a little brown sugar on too.

Smoked taters and the bird at 275 the whole way for 2 hours.

I want more of this rub, but despite the amazing branding I could only find her FB page Chef Chiq so I'll have to reach out and see if she does mail order.

[MsTwiggy]

Nice plating!!! 🔥🔥🔥🔥😁❤️🐿

[Elton's BBQ]

Looks really good!

[TWBarbecue]

Honey Pecan Smoked Salmon! Seasoned with Heath Rile’s Pecan Rub & KosmosQ Sweet Honey Pecan Rub. Placed in the smoker at 275°F until the IT reached 115°F then glazed with honey. Pulled at 125°F and then rested for just a few minutes. Full of flavor and SO DELICIOUS!!!

Recipe inspired by Heath Riles BBQ

[hoovarmin]

Beautiful Salmon

[Elton's BBQ]

Looks fantastic!

[hoovarmin]

Piri-Piri chicken on the Big Joe.

[hoovarmin]

Huskee yes it is. And thank you, MsTwiggy

[Huskee]

That skin looks as crispy as a potato chip, mmmm

[Elton's BBQ]

Looks darn good brother!

[MsTwiggy]

A couple pies after watching Vito on YouTube. Made some poolish on Thursday and didn't realize I would travel over the weekend so it fermented for 4 days. Dough was super sticky and i had a hard time getting the top smooth but followed his method. Flavor and texture were great although none of us like the fresh mozzarella (it's to watery) love his sauce though. This will be my new go to I think. Cooked them in the oven on a 15" cast iron pizza pan. I was surprised how easy they are to get off the peel, the dough was very easy to handle once i had it in the balls.

[hoovarmin]

Hell yeah, sister!

[Elton's BBQ]

Nice!

[TheAmazingJohnJ]

Had some pastrami left over from Saturday's smoking. Added some brown sugar caramelized carrots and made some latkes from scratch in the waffle iron.

[MsTwiggy]

Dang!! Latke's in the waffle iron 🙌🏻💯🔥🔥🔥❤️ Seriously super awesome 🐿

[TheAmazingJohnJ]

MsTwiggy yes! The waffle iron is great. Sprayed it with a little non-stick, and scooped it in. Latkes without all the fry oil.

[Red Man]

I’ve been waiting for the price of fresh copper river sockeye at my grocery store to come down to a halfway reasonable level. It was $40 something per pound a few weeks ago. Today it was down to $24/# so I picked up a pound. I love fresh sockeye! Light layer of EVOO, a squeeze of lemon, salt and pepper.

[SheilaAnn]

So jealous! Looks fantastic.

[Elton's BBQ]

Ahh yeah!
Looks gooood!

[Huskee]

Time to retire the Spring 2022 SUWYC, please use our brand new Volume 26, Summer 2022 here: https://pitmaster.amazingribs.com/fo...26-summer-2022

[RonB]

Please post in the summer SUWYAC thread:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1240113-show-us-what-you-re-cooking-suwyc-volume-26-summer-2022

[Panhead John]

You don’t have to yell, we hear ya!

SUWYAC?…..SUWYC

[holehogg]

Noted

[RonB]

Panhead John - whatever

[Huskee]

Yeah, usually I close the retired topics but thought I'd leave this one here open....but then it's just too tempting to post those lovely pics here, so I had to move a whole bunch to the Summer one... So we'll close this one. Say g'night, Gracie.