Show Us What You're Cooking! (SUWYC) - Volume 26, Summer 2022

[DTro]

I wanted to try my hand at Thai curry. I sliced a couple of chicken breasts into medallion-sized pieces, seasoned them, and gave them a quick sear over the 'torch.' Then I baked them with sauteed veggies in a Thai red curry to an internal temp of 160º. Veggies included sweet red pepper, leak, and cauliflower. The dish was adapted for the grill using this recipe, https://www.wellplated.com/thai-chicken-curry/

I am lucky enough to have visited Thailand and have two Thai restaurants near me that make excellent curries. With my curry, it was creamy, but I noticed a slightly bitter aftertaste. It wasn't bad it was just there. I am wondering what to do to combat this next time.

[hoovarmin]

Is it possible that the bitterness came from burning the garlic a bit?

[Richard Chrz]

If that is your starting point, that looks incredible. I’ll be curious to see what you find for your adjustment.

[DTro]

hoovarmin Thanks brother! The ginger and garlic went on a very hot pan right before the veggies. It is possible they got a burn but it wasn't noticed. I used a jarred red curry paste and added a little more than the recipe called for to get a better color. I don't remeber that having bitter, so you may be onto something.

[klflowers]

A few weeks ago I smoked a lamb neck. I didn't get any pics of the cook, but here is some of the meat in a giant tortilla shell with feta, pickled red onions and some homemade tzaiki

[theroc]

Oh man
Lamb necks are awesome 👍

[klflowers]

Starsky I got it online from Porter Road but I don't see lamb on their site right now. I really like it. I smoked it at 250 with just salt and pepper for several hours. I didn't time it, just left it until the meat came of pretty easily. I used the pellet grill.

[MsTwiggy]

Delicious!!! 🔥🔥🔥❤️🐿

[Allon]

Reverse sear ribeye steak. To get temperature: 140°
Ambient Temperature: 85°
​ Stacked charcoals vertical for more briquettes per inch. Added cap charcoal because I already put the bag away. Lol.

Having trouble with cameras pics... I don't know why.



Finished product. Didn't get the sear I wanted before charcoal burnt out. Next time I'll fire up the gas side to sear. But it's not too bad.

I fixed the camera, I think anyway... Too late of course.

I filled out my first cooking log in many years...

[MsTwiggy]

Nice steak Allon !!! 🔥🔥🔥❤️🐿

[Allon]

Thank you guys and gals!

[fzxdoc]

I bet that steak was delicious. And cooking logs are a smart way to cook--I'm always checking back on previous cook notes when I smoke something. They keep me from making the same mistake twice.

Kathryn

[hoovarmin]

Chilorio Tacos - pork shoulder braised in ancho chiles blended with cider vinegar, garlic, salt, pepper, orange juice, oregano, and cumin. Topped with radish, fresh white onion, cilantro, and crispy fried onions. Goya Pink Bean Recipe. Taco recipe from Rick Bayless https://www.rickbayless.com/chilorio...ull-ever-make/

[hoovarmin]

fzxdoc I trimmed the exterior fat but only a little of the fat on the inside when it was excessive. I've backed off on making the tortillas because I am not good at it and frustrated with my attempts to learn how. When I make them, they are never significantly better than store-bought. I need an abuela to come teach me.

[fzxdoc]

When you find an abuela to teach you how to make good corn tortillas, send her my way, hoovarmin . I'm working on my tortilla skills too and still can't get them to puff. But they taste better than storebought in a side by side taste test, my family says, so there's that.

Kathryn

[hoovarmin]

fzxdoc you are 50% ahead of me then, cause mine don't puff and don't taste good either 😂

[MarkN]

Decided to experiment today and go without a script (recipe). Wanted to try something besides chicken on my rotisserie so I threw on (or speared) a couple of 1-1/2" thick boneless pork chops just to see what would happen. Wet brined for 1-1/2 hours and just patted dry and added ground pepper. Nothing else.


Looked in after about 20 minutes, checked the internal temp and was at about 110 degrees.


Gave 'em ten more minutes and they were at 140 degrees, so I pulled them off.


Tender and juicy, so I was happy. And yes, I ate the fat. What to try next .......

[Allon]

I'm a fat eater too...

[WayneT]

I obviously missed a previous debate about eating pork fat. I hope my side won. 😋

[Philotius]

You may have just pushed me over the edge on getting a rotor for the kettle. That looks pretty dang delicious. Fat eater here also!

[painter]

While I've been good at following posts on SUWYC and "liking" much of what the pit has been posting, I've been pretty remiss in posting my own cooks. Here's a selection of recent activity, all done on my Primo. That's not to say the Weber kettle hasn't been getting any attention...it just turned out that way.
A pork tenderloin rubbed with MH's pork rub and glazed with Blues Hog Original sauce. The sweet corn is from Olathe, Colorado which is a thing around here. It's been coated with a bit of evoo.
A sliced shot.

A Tri-Tip just finishing the reverse sear. I really like this with a smoked coffee rub by a local Denver producer, Wagon Wheel.

And a chicken where the spatchcock got a bit out of hand! Lately with chicken I've taken to putting down a layer of MH's poultry rub followed by a light dusting of Killer Hog BBQ rub. Tasty!

[Allon]

Everything looks just perfect! Well done.

[MsTwiggy]

Wow, everything looks good but the chicken made me do a double take!! It l👀ks amazing!! 🔥🔥🔥❤️🐿

[Starsky]

Just a little something I did last weekend. Decided to try and make smoked buffalo wings. I brined them overnight and then used Meathead's poultry rub.

I smoked them for two hours at approximately 250 degrees. Then I fired up the weber kettle and gave them a little color

I mixed up some Sweet Baby Ray's buffalo wing sauce and a copious amount of butter then drug the wings through it.

The wings stayed very juicy, and people seemed to like them. Not sure I'm a fan of the Sweet Baby Ray's sauce. Probably try a different brand next time. I also had a Duroc pork belly in the smoker. I used Meathead's pork seasoning and some brown sugar
.
While the smoker was going, I also did a meatloaf in the oven, roasted corn, no knead bread, coleslaw, and French fries

[Porkies]

SBR has high fructose corn syrup as it's #1 ingredient. If I have hfcs it's going to be an ice cold coca cola! haha!

The cooks look delicious!

[WayneT]

That’s a dedicated cook!

[MsTwiggy]

Nice cook!!! 🔥🔥🔥❤️🐿

[efincoop]

Back to fish last night. Life has been hectic lately so we decided to do date night at home. I prepared Sitka (Pacific) halibut with a sherried crab sauce. I was both lazy & resourceful and utilized some leftover sides and a nice Rosé

[WayneT]

Rosé For the win during the dog days. Beautiful summer meal.

[MsTwiggy]

This is hitting all the highs for me!! 🔥🔥🔥❤️🐿

[hoovarmin]

This is a beautiful plate of food

[RichieB]

Did a flatbread with filet and M.H.'s beef rub. Cooked on grill and then cut up and mixed with bacon and Franks Hot Sauce. Grated some pepper jack cheese. Laid on top of the flat bread and placed beef on the cheese. On grill about 5 minutes. Pleased with the results. Next buffalo chicken. Hanging a bird today on the PBJ.

[Allon]

It looks delicious!

[MsTwiggy]

Yeah RichieB killin' it!! 🔥🔥🔥❤️🐿

[Belfagor]

Three birds on the PBC. Fifth cook, but the first I've remembered to grab some pix. This is churning out the best chicken I've ever had. Garlic salt and Italian seasoning rub.

[hoovarmin]

Looking great!

[MsTwiggy]

Yaaasssss, PBC gold, manna from heaven!!! Glad to see you gettin' after it 🔥🔥🔥❤️🐿

[fzxdoc]

Yummy yum yum.

Kathryn

[holehogg]

Weather is not conducive to anything outdoors. Gale force winds and rain since early Friday evening.
​​​​​​​Made some strong curry mince beef with carrots and 'tatoe's on rice. Was fitting for the mood.







​​​​​​​

[hoovarmin]

Comfort

[WayneT]

+1 ^

[MsTwiggy]

So good for a stormy night 🔥🔥🔥❤️🐿

[DaveD]

At our CSA farmshare this week, part of the haul was a humongous tomato, at first I thought it was a small squash or melon. Sadly, I don't have a pic of it because we wasted no time putting that baby to use. Today we had BLATCh sandwiches - BLT with avocado and cheese. Smoked up some uber-thick-cut bacon from Wild Fork and my lovely bride put 'em together. Delish.

[WayneT]

Wait, wait! Those sandwiches look way too neat and perfect. We need to see a pic after a bite, when the tomato is dripping, etc.

[MsTwiggy]

Love a BLAT. Tell me about your bacon pans?! What are those???

[DaveD]

MsTwiggy - got those from Pit Boss, but several other companies make something similar. Here's the link to what I got: https://pitboss-grills.com/accessori...oss-bacon-rack

Google up "bacon rack for smoker" and you'll see other options. They are super handy, and the grease all collects in those channels on the bottom, easy to collect for storage.

[SammyJ]

Fire Cracker Chicken, from Malcolm Reed, How to BBQ Right








Details in Blog post

[WayneT]

Yes, yes! Pass the chicken please.

[MsTwiggy]

Dang, playin' for keeps 🔥🔥🔥❤️🐿

[fzxdoc]

Wow that looks delicious. You can't go wrong with a Malcolm Reed recipe. Congrats on the cook!

Kathryn

[ChiefK]

Grilled Skirt Steak fajitas from last night, didn't get a picture of the table, by 22 yr old twins were ravenous, if I stopped to take a picture, I'd have been eating just the grilled onions and peppers

[MsTwiggy]

Getting a nice sear, glad to hear you held your own and got to eat some 🔥🔥🔥❤️🐿

[Jim White]

It's been a tough week. Wound up in the ER Monday with a virus kicking my butt (no, not THAT virus, this was RSV, but symptoms almost identical, down to losing sense of smell completely). Then we had to put our dear old 16 year old hound down on Wednesday, just as my wife was leaving town for a week.

So, while batching it and recovering, I'm taking it easy. Tonight was fried clams from the grocery freezer section. These things came out fine in the air fryer. Served with a BOGO bagged chopped salad (Thai cashew) and some tartar sauce I put together from what I had on hand. Went down fine.



Oh, and there's a beautifully marbled ribeye in the fridge waiting for Monday or Tuesday.

[MsTwiggy]

Oh buddy, i hope you feel better soon. And I am sorry to hear that you had to say goodbye to your hound dog. That stinks man, holding you in my thought 🔥🔥🔥❤️🐿

[DaveD]

Yow... that's a tough week alright. Hope you are on the mend physically Jim, although I know it will take a lot longer for your heart to heal. Hang in there.

[fzxdoc]

I'm sorry to hear about your illness, hope you've turned the corner with it and are feeling better by now.

And oh how sad about your dog. Losing a pet leaves such an emptiness.

Rough times for you to be going it alone. I bet your wife checks in on you frequently. Hang in there.

Kathryn