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

[WayneT]

Southwest Breakfast Something?

I’m flying solo this morning so thought to whip up something for the pup and me. She got straight scrambled eggs and maybe I should have stopped at that success.

I was also trying to dial in some temperature ranges for my new SS griddle that sits on my gasser. I didn’t want those BTUs to be wasted so I tried a southwest omelette on the griddle. Yeah, yeah, I know.

Pans are for omelettes,
And I’ve got a lot.
But the griddle is hot,
So I thought, why not?

(with apologies to Dr. Seuss and The Cat in the Hat)

Time to try some of these ancho chiles I ordered.




After toasting, started rehydrating one.


Whipped the eggs, diced the ancho and some veggies and grated some cheddar.

.
This also should have been an omen. My Nueske’s Bacon slices must have escaped quality control and so fell apart during the cook. "No worries, I’ll just incorporate the bits into the omelette."

And then the fun begins. I wish I’d been able to take a video of me trying to herd those raw, runny eggs on the griddle as they ran toward the grease trough. Needless to say, for the next couple of minutes I was too busy trying to get those eggs into an omelette shape to do anything else.



At any rate, here’s the final result. Southwest Breakfast Mystery Dish topped with bacon and salsa. It was delicious and filling but would never pass muster on prep and presentation.

[ofelles]

Presentation is just showmanship. Did it taste good?

[RonB]

I think you just invented a scramlette.

[WayneT]

ofelles It actually tasted very good. Next time I won't forget the freakin' onions and I'll top it with avocado. It goes without saying that I'll cook it in a pan.

[DTro]

Whole wheat banana pancakes made from a whole wheat mix, oat milk and a totally over ripe banana. We didn't have any maple syrup so the flapjacks got a splash of agave. These are my new go-to griddle cakes!

[WayneT]

Bananas and strawberries together in any way is a winner. Nice finish on the cakes too. Perfect coloring.

[CHNeal]

Fresh from a two day soak in olive oil and my Italian blend rub. Normally don’t do a lot of whole fryers with this recipe as my fam prefers breasts sliced on Cesar salads. However found this 5 pounder and a dozen of her closest friends for 99 cents a pound last weekend so spatchcock it is! Hard to pass up a dozen $5 chickens….

[Mosca]

I’ll take that trade! I’m on my way over!

[hoovarmin]

Great job!

[Mosca]

Char dog. Couple notes: 1) Can’t get poppyseed rolls locally. 2) All beef dog from Alpine Haus, but 1/5lb instead of 1/8lb, I think that gets a pass, though. Damn good hot dog.

[Allon]

I love a good dog as well. The wife and I get them from Coney Island hotdogs. We can get up to 20 dogs for the two of us. They have been in the same location since 1918.

[Mosca]

When I see Chicago dogs pictured, the pickles and sport peppers, and usually the tomato, are whole, or wedges. But as a practical matter, and disregarding presentation, I think if you’re making this at home you should chop them up.

But my experience with Chicago foods (deep dish, Italian beef, Chicago dogs, rib tips) is that Chicagoans prefer foods that are difficult to eat!

[bbqLuv]

Split end Hot Dogs, what is not to love?

[Smilner]

Chuck ribs
turned out ok

[klflowers]

They are here

[SheilaAnn]

And they are beautiful!

[Mosca]

Fantastic!

[barelfly]

Yes!!!!!!!!

[troymeister]

I had to work late tonight. So I whipped up some quick Chicken Breast Florentine with Shallots, lots of Garlic, Mushrooms and White Wine Creamy Sauce. No recipe, I sort of made it up because it was in my Fridge.

[bbqLuv]

"I sort of made it up because it was in my Fridge." This is one of the Joys of cooking.
You done good.

[HotSun]

Firstly, I should have put my earlier post with this, but wasn't sure I would be able show my results. So here goes...my crazy day smoking briskets, part 2.

I figured out that I was probably smoking both an HOF and HOP. They hit the stall and were the same temps, and just before lunch I crutched the flat (I think it was a flat) so we could have it for dinner. Here are the temps only 30 minutes after I wrapped the flat in foil:


20 degree jump, wow. Well it got ugly around 1:00pm, when the pit temperature dropped precipitously. I added more coals, not an easy feat in the Kamander, but that only brought the temps up for only about another half hour. They dropped to 165F and I decided to move it to my oven. They had had enough smoke, I thought. I hate the lump charcoal I've been using, it is crap, absolute crap. This is the second time I have had this charcoal flame out in the middle of a smoke.

Set to 225F to finish off and got on the rest of my day. My oven is a double, and the beauty of it is that the top oven works perfectly as a warmer/Cambro when roasting or baking below, without even turning it on. Once the crutched flat reached 202F, I popped it in the top oven to keep it warm while the naked point continued to cook. Easy like Sunday morning.

I took the flat out of the top oven after about 4 hours and unwrapped:


Sliced:

The smoke ring only seems to be on the top and sides, not the bottom, but I'm color blind so maybe I'm not seeing it.

All sliced to serve the family, drizzled with au jus:


My plate, served on a brioche roll (from Aldi), roasted broccoli (EVOO and salt), and my cauliflower bits slaw from a couple nights ago. Pineapple and rice, not shown.


The brisket was just a little dry, but the au jus fixed that problem. Even though this was crutched, it had a heck of a bark/crust, much to the delight of my DW. This was a pretty good effort I think, though it could have used some more moisture. I should have crutched it earlier when it hit the wall, I think. The family devoured it, so it must have been okay.

The point was done around dinner time, so I transferred to the upper oven for three hours to rest in a warm place, then put in the fridge. DW says she wants more brisket now (it's bedtime) .

Nice day smoking meat, despite the charcoal fiasco. That stuff is going to yard waste. This makes me long for briquettes.I'll slice up the point tomorrow and maybe I'll post in the leftovers section.

[Spinaker]

Ribeye Time!

[HotSun]

A thing of beauty, Spinaker.

[Porkies]

The word Ribeye makes my mouth water and your photo almost required a napkin.

[DTro]

I had a 3-day-old baguette that was hard as a rock and a piece of cooked picanha in the freezer. So, inspired by holehogg 's pastrami SOS, I made my own. The bread was sliced, dipped in water, and steamed on a cast iron before brushing with olive oil and toasted. The picanha, slightly frozen, was shaved thin. When finished, it got a sprinkle of Tony's and a sprinkle of Everything but the Bagel and served with summer squash.

[DTro]

holehogg That just means it was served over spaghetti.

[hoovarmin]

This is making me salivate

[Bkhuna]

Very nice. I like SOS in just about any iteration.

[HotSun]

Quick and easy smoked salmon spread (I did not smoke it myself). Added capers and all the liquid from the salmon (wild Alaskan). Very tasty and dead simple to make.

https://www.allrecipes.com/recipe/15361/smoked-salmon-spread/

[DeusDingo]

beef coulotte

i did not expect the fat cap to be that thick. about the only thing i would change about the cook is trimming that

[hoovarmin]

Brazillians are screaming in horror over your plan to remove the fat cap. That's a well cooked hunk of goodness. Ever consider cutting it into steaks first and then cooking it so you can get more of a sear?

[SheilaAnn]

Gorgeous! This is a fav in our house!

[jhoskins]

Made Buffalo wings and LA Street Dogs for the first NFL game. Wings were my favorite but the street dogs won the popular vote because… if you fry a hot dog wrapped in bacon… you win…

[SheilaAnn]

You lost because you put ketchup on them! 🤣🤣🤣
Mustard only for the win! 🤣🤣🤣 💕ðŸŒ

[JCBBQ]

Continuing on my noodle quest: Dan Dan noodles.
prep is half the battle.

Building the bowl

Sesame and chili sauce on the bottom

noodles and toppings - before the mix.

[hoovarmin]

Looking so good!

[Jim White]

Went to an old stand-by tonight that we've loved for over 35 years. Szechaun beef shreds. Because the beef is cut into shreds (with the grain), I decided to spend a little more today and picked up an inside skirt steak to use. The pronounced grain in this cut really allows good shreds. And because it's Szechuan, I added Szechuan peppercorns even though they aren't in the recipe. I probably could have cooked just a bit longer, as the idea to is get the beef pretty dark around the edges.



Here's the recipe. It's really simple but very good. I do go with more carrot and celery than it calls for, but veggies are good.



You can always tell which recipes are favorites by the number of food stains on them.

[SheilaAnn]

Jim White What book is the recipe from?

[Jim White]

SheilaAnn It's "The Wok Way" by Winnie Tuan. I have no idea where we got it. It may have come with a wok purchase or from a grocery store. Too many years have passed.

[smokenoob]

Wok this way, sounds like a song!
Looks great!