Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

[HotSun]

Picked up a couple filet and a NY strip (weirdest one I've seen in a while), figured we are eating good tonight. Still have remnants of Ian dropping weather on us, so I had to do this inside. Dry brined with some cracked pepper for about 4 hours:


Baked in the convection oven at 250F, took about 35 minutes to get to 120F, pulled them out and seared them on all sides, starting with the little guy, top right. Here is the strip during sear (stubborn little bugger):


I forgot how much I missed cooking in a cast iron skillet, but that's my Lodge I got for a steal at Lowes last month.

Roasted some little potatoes with HDP (Herbes de Provence), avocado oil (my EVOO bottle ran dry), and salt, 400F for 30 minutes, turning midway through.


This is my filet, it was probably about 8 ounce before dry brining:



Done just about right, a little too much on one side, but tender, juicy, and delicious.

Here is the strip, just about right (this is after dinner, leftovers for tomorrow):


Lighting can be a little weird in my kitchen, so I adjusted as well as I could. Paired it with a 2017 Bordeaux, and it was a nice little dinner for the four of us.

[HotSun]

58limited , I usually grill my steaks, so this was a nice detour which will definitely be part of the regular rotation. Best part: $10/pound filet.

[WayneT]

Delish! +1 on the CI skillet. Even when I grill steaks, they get seared in CI.

[DaveD]

Great work!! Looks outstanding.

[Michael_in_TX]

Some days you just want a hot dog.

Here are some HEB Texas Heritage Jalapeno Beef hot dogs grilled over charcoal. First time using these split-top buns. I think I like them. Mustard is Whataburger Mustard because Texas.

[DaveD]

I find the top-split buns to be an abomination. A crime against nature. If I were Thanos, I would snap my fingers and wish them out of existence. They should be shuffled off this mortal coil.

[WayneT]

DaveD Alternative fact: Split top buns are the only way to go! Someone got lazy at Wonder Bread one day and thus were side split buns accidentally brought into existence. They should be banished back into the mid-60s when they were born.

[DaveD]

WayneT Arrrrgh! They're like matter and anti-matter! Don't get them near one another, they're gonna blow!

[RichieB]

​​ 6 oz. 2" rib eye from Omaha Steak. I know a fair bit of you aren't a fan. I've been using them for years, Well b4 my entry into the Pitmasters. I'll leave it there.
So, did the rib eye sous vide to 133 for 2 hours. Prior to that brined about 3 hours. An ice bath and then in the fridge till ready for the sear on C..I.. Course ground pepper just before cutting. A baked potato and freshly baked baguette.
​​​ ​​

[DTro]

Nicely done!

[WayneT]

SV ftw on a perfect side to side color on steaks. Great looking meal.

[Allon]

I like it…

[Richard Chrz]

Threw a bbq tonight and invited some friends. Did not get photos of most of the food. Ribs, chicken, Mac and cheese, beans, and friends. Only got photos of ribs.

[Allon]

Damn fine ribs!

[DaveD]

Lucky friends.

[FireMan]

Photos of just Wibs is OK in a big way!
They look mighty fine!

[bbqLuv]

I finally found a meal that would pair with Coor's light Canned potato, canned carrots, spam.
this proves I do not totally hate the for mentioned swill.

[HotSun]

I am without words. For once.

[WayneT]

I’m withholding a like but give it five stars for the pairing.

[SheilaAnn]

🤢🤢🤢🤢🤢🤢🤢

[Attjack]

Chuck roast for my inaugural Fireboard cook with corn and coleslaw. I was inspired to make a couple sauces after eating brisket at a local BBQ spot and tasting their sauces. 2 of the sauces you see were from a bottle and pretty much worthless next to the 2 that I made myself.

[Thunder77]

That’s a food magazine shot there! 😎

[WayneT]

Well, where are your graph pix?

[Attjack]

@WayneT

[Spinaker]

So......yeah......the Pork Belly turned out well. Might be my favorite thing to BBQ.

[klflowers]

You not going to use that flavorless chicken breast are you

[hoovarmin]

Bro, the scent of that will elevate your hunt game above Jeremiah Johnson

[Spinaker]

I would never do that. LOL klflowers

Hahaha, it did. They were literally flying right too me the whole time. Didn't even need my gun. hoovarmin

[Richard Chrz]

Replay of last nights dinner for today’s lunch.

[HotSun]

Looks great! I can now say that I have seen square mac-and-cheese.

[Allon]

Looks good…

[hoovarmin]

Love the new Avatar bro

[skipsdaughter]

Working from home today and made a little buffalo chicken egg salad for lunch.

[HotSun]

Great idea for egg salad! Looks delicious.

[DaveD]

Mother and Child Reunion Looks so good!

[BillyHo]

That's a fantastic idea... Will be giving that a try. THANKS for the idea & post!

[Richard Chrz]

A few from this mornings bakes. The baguette, and a few other loaves already picked up.

[WayneT]

Already picked up? I don’t recall getting an invitation to pick one up when I was up in Shiocton. That’s was an obvious oversight. 😎

[WayneT]

Richard Chrz A new avatar! That looks smashing! Good form, old chap!

[ecowper]

Wild caught Sockeye and black caviar lentil salad for dinner last night! Also, Dozer is still a dang cute puppy

[hoovarmin]

Whoa! That is one decadent (that is a compliment) meal. Bravo!

[ecowper]

hoovarmin decadent AND so easy to make. Well, except it took me awhile to learn how to cook lentils that were creamy inside, but firm outside. Other than that, super easy and sooooo good.

[bbqLuv]

Dozer the Puppy 5 stars!

[scottranda]

Did a chuck roast on the offset with hickory. 😋

[DTro]

All hands on deck- We got a serious meat attack here. Look at that bark!

[WayneT]

That chuck looks lonesome on there. Where are its buds? Nice cook!

[Allon]

Duck!

[SammyJ]

Pizza Night

[DTro]

You're not messing around with those toppings, that's a pizza!

[bbqLuv]

Pizza, love me some pizza.
You done good.

[DaveD]

Became ambulatory enough to function after my long-avoided bout with the disease that shall not be named in time for my lovely bride to go down with it hard. Comfort food for us: bone-in, skin-on chicken thighs coated in a mixture of about 10:1 light mayo to dijon mustard, then dredged in Progresso Italian style breadcrumbs. Baked on a rack over a foiled pan at 365F/185C until ITs ranged from 165F/74C to 180F/82C. Jasmine rice in the rice cooker, broccoli in the veggie steamer, and call it a day. Damn good!

[Jim White]

Yum. Best wishes for speedy recoveries to both of you.

[hoovarmin]

Wishing you both a quick return to good health, buddy.

[bbqLuv]

Dinner may not be a cure, but it could not hurt.
BTW, thanks for the mayo/mustard and Progresso Italian style breadcrumb dredged.

[WayneT]

Greek night.






Chicken Souvlaki with home made tzatziki sauce and pita bread.

[DTro]

Couple sticks to go, please!

[hoovarmin]

WayneT you are ballin lately bro!

[WayneT]

hoovarmin There’s a small Greek grill about 5 min from our house that we get chicken souvlaki from about 2 times per month. I thought, "can I do that? Of course I can." I shamelessly steal recipes and inspiration from only the best sources. So, even if I screw up some, I’ve a good chance it will still be acceptable.