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

[DTro]

Butt rides bronco. Bronco wins!

[Richard Chrz]

Beautiful

[Clawbear57]

Count me in.

[hoovarmin]

You got some photog skills for sure to make pulled pork look that pretty.

[Michael_in_TX]

I liked the fried rice I made last night, I made it again for lunch! This time I used brown rice, which turned out fine, and sautéed some diced onion before I put in the egg, sauce, and rice mixture. I used some leftover Korean Fire Chicken which was quite tasty, too.

I think I may have found my new go-to meal for when I don't know what I want or don't have a lot of time. If I have have eggs and rice on hand, I can make this in minutes.

[TWBarbecue]

Prosciutto-Wrapped Stuffed Chicken Breasts!!!

Brined chicken breast for a little over 4 hrs. Rinsed, dried then butterflied each piece. Seasoned then stuffed with goat cheese & spinach then wrapped with prosciutto with a light dusting of more seasoning. Placed on the grill at 425°F for about 40/45 min, pulling at 162°F to allow for carryover to 165°F. DELICIOUS!

[Clawbear57]

Agree with them.🙂

[TWBarbecue]

Michael_in_TX Thank you! This isn’t hard to do. The secret is brining…really helps keep it juicy vs drying out like chicken breast can do so easily. Can use whatever ingredients you like such as mushrooms or even sun-dried tomatoes. Just keep it indirect obviously and you’ll be all set. Hope yours turns out great!

[TWBarbecue]

tamidw Thank you! That was the first time trying out that sauce. I liked it!

Clawbear57 Thank you as well!

[SammyJ]

Burgers, guess who forgot buns!

[texastweeter]

I bet they still et good!

[Clawbear57]

Who needs buns. If you are like a lot of people they would go to waste.

[Richard Chrz]

Double cheeseburger night. I still have yet to make my own bun, soon, I promise!

[Old Glory]

Beef Teriyaki and steamed broccoli over jasmine rice.

[Michael_in_TX]

That looks good. I have never done beef teriyaki, always chicken, but that looks so good.

[Old Glory]

https://pitmaster.amazingribs.com/member/36704-michael_in_tx

Thanks was really good. Was Prime flank steak from Creekstone Farm.

[HotSun]

I tried out some different methods of preparing chicken breasts for grilling, thanks to the awesome community here on AR.

Here goes....chicken breast 4 ways, marinated for 2 days (couldn't grill yesterday):

1. Pickled hot cauliflower juice, basically a brine
2. Mayo and salsa, from Bob K / Kenji
3. Blackened, from Panhead John
4. BBQ and Italian dressing, from LA Pork Butt / Mosca

(yes, I numbered them... haha)


Grilled direct heat, turning often. Here is 2/3 the way through:



I don't have plating pics, since I was conducting a chicken tasting to see if the family had a favorite. There was no consensus, but there are a couple that I can make on a regular basis. Original post is here: https://pitmaster.amazingribs.com/fo...31#post1318831

[SheilaAnn]

HotSun says, “yes, I numbered them”. Nerd 🤓 jk…. I love it! You should see some of my notes on food projects.,

[barelfly]

Numbered food photos - AR is the ONLY place that is accepted! 😂

[Spinaker]

Smoked Dutch oven chuckie tacos for sauna night last night.

[barelfly]

Taco Tuesday on Sauna Wednesday!!!

[DTro]

Nice!

[Spinaker]

Absolutely. This is my first meal of the day, so I tend to go heavy. Michael_in_TX

[HotSun]

HotSun says, “yes, I numbered them”. Nerd 🤓 jk…. I love it! You should see some of my notes on food projects.,

SheilaAnn , what you didn't see were the toothpicks at the dinner table my daughter color-coded for me so I could remember which was which. Total nerds over here.

[SheilaAnn]

Color coded? Omg! Love it even more!

[gboss]

next time: double-blind!

[58limited]

At the local brewery for the world series. My annual world series cook: Thai BBQ chicken

[Michael_in_TX]

The sauce has sheen!

[DTro]

2 thighs and a pint please!

[Ernest]

Taco Tuesday on Wednesday!!!

[Ernest]

SheilaAnn LOL, yes I did

[gboss]

double tortilla, meat, cilantro, onion is the way!

[Ernest]

gboss "simple" wins every time

[Ernest]

Cooked that Bolognese sauce in the oven, uncovered.
Just Ground beef, onion, carrot, garlic, crushed tomatoes and red boat fish sauce.... Well and Salt of course.

[RichieB]

Have had a hankering for a porterhouse or t-bone. Well picked up a P.H. and other goodies the other day. Tonight the P.H. with what I recall as Meathead Texas Style. On the Kettle indirect with a chunk in Hickory. To 90 then flip to 115. About 20 minutes. The on direct for the sear. Brined for 3 hours. Course pepper b4 on the grill. To 135 and grilled potato. Dessert, leftover trick and treat candy. All with a nice Zin.

[hoovarmin]

Richie B great lighting on your photo. I'm certainly no photographer, but if I may offer a suggestion for an experiment, make a copy and try cropping it down on the left and right and see if you like the result. I know when you ate this you liked the result!

[RichieB]

Thanks hoovarmin. I normally do crop but not this one. I do like the light and got. I wish I had gotten 2. At some point I will. Right now I'd rather not have to sleep in the garage. So I'll hold off. 🤔

[hoovarmin]

RichieB lol, that cracked me up. You don't need another one, just a square of white poster board on the opposite side to reflect.

[Michael_in_TX]

I think I just found the perfect side dish: healthy, ridiculously delicious, and super easy to make -- Zucchini Fries!

I adapted this recipe from Suzy Karadsheh's The Mediterranean Dish (https://www.youtube.com/watch?v=j2-4A2P-tYI)

Take a zucchini and slice lengthwise into quarters. Place on a greased wire rack in a baking sheet (this allows airflow around the slices so they don't get soggy). Brush the top of each slice with extra virgin olive oil.

In a small bowl add about a tablespoon of grated parmesan cheese (cheap stuff in the green can is fine), a tablespoon of Italian seasoning, some grinds of black pepper, and a pinch of salt. Mix well.

Sprinkle the spice mixture over the zucchini slices, being generous. Roast in a 350 F oven for 15 minutes. Turn the oven off and turn on your broiler for 2-4 minutes or until the slices get a nice light golden color on top.

Here they right after I put the seasoning on:



And here they are all plated up and sliced in half. They are served with a "side" of blackened ahi tuna.



If you, like me, are trying to get more vegetables in your diet, this is one of the ways to go. Yum!

[DTro]

I'm in!

[Clawbear57]

I wish I could get my mother to eat zucchini. Will give it a try. Thanks

[gboss]

Roasted zucc's are so good. We often do smaller pieces, pan fried then topped with parm at the end. Nicely done!