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

[hoovarmin]

Great, I get to follow Ernest. Geez man!

Maiden voyage of my new outdoor wok burner from outdoorstirfry.com and oh boy, there's a learning curve. 160k btu and I am so glad I divided the cook in half to be completed in separate batches. The recipe is kung pao beef inspired by WoksofLife.com. I'm not used to this kind of firepower, so the first batch of peanuts I toasted were an offering to the fire gods. Glad I had extra. On the second go, the nut that connects the propane line to the burner was jostled loose and suffice it to say that I'm lucky not to be in the Shriner's burn hospital in Gainesville tonight. Bottom line, the food turned out terrific, but most importantly I'm learning this new cooker so subsequent attempts should be even better.

[hoovarmin]

Old Glory it is fun to play with that much fire! I'm wondering when my wok will finally be non-stick when I use that darned corn-starch. Quite a mess to clean this morning.

[klflowers]

You did yourself proud. Following Ernest is tough but I think you held up your end. Looks fantastic!

[Allon]

Damn that looks good. Nice job!

[Clawbear57]

Food looks great. After you master your new Toy show more pics.

[hoovarmin]

Will do, Clawbear57. Thanks!

[Spinaker]

Sauna night Dutch oven cook down. Smoked pork shoulder braised with ghee, cumin, 3 onions, whole head of garlic, beef broth and a squeeze of lime. T’was a great night. Snow was falling and the Sauna a was hot, spring water was running at 40 F

[Clawbear57]

What everyone said.

[Spinaker]

Thanks all! It was a great night as usual.

[Allon]

Fire!

Duck, duck duck, pork...

[Richard Chrz]

Soft scramble for breakfast with some fresh thyme, a bit of Romano, and sea salt.

[Ernest]

Eggs, so simple yet so complicated.

[WayneT]

Yummy!

[Clawbear57]

I'm going to move next door,better yet I'll stay in your basement😁.

[Michael_in_TX]

Korean chicken bulgogi for breakfast? Yes, please. (Gochujang, it will wake you up!)

(Cheated a little here....make the sauce the night before and the chicken was already cooked.)

[Richard Chrz]

Vegetable egg drop soup for lunch.

[hoovarmin]

Oh yum!

[Ghawtho]

Richard Chrz
Wow, the vegetable egg drop soup looks delicious and would be healthy for my gut.
Would like recipe if you have it?

[Richard Chrz]

Ghawtho. I did not follow a recipe, but roughly a cup of homemade chicken broth, warmed up with what ever spices or seasonings in the broth for fragrance and depth, then pour into a bowl once hat, slowly add whisk egg, and stir a bit to get the velvety egg swirls, add veggies of choice and that make sense with various cru chefs and flavor depths. Super easy, not rules, do it until you like it. Thank you

[Sdell]

Did a little reverse seared, smoked rack of lamb. Smoked it to 117f on the LSG and then seared it on the firebox griddle. Seasoned with salt, pepper, garlic, rosemary and oregano and served with a nice Greek salad.

[Thunder77]

Nice rack! 😎

[Clawbear57]

Perfection in temp and searing.

[RustyHaines]

Looks absolutely delicious !

[Chef Stef]

Carnitas...and as an early holiday gift, I got the wishbone!

[bbqLuv]

Hello form NW Orgeon

[WayneT]

Nice cook! Shhhhh, don’t tell anyone what you wished for. 😉

[Chef Stef]

Thanks yall!

[Jim White]

I hadn't yet tried Bachan's on beef. This certainly won't be the last time.

Had a half package of stir-fry beef strips on hand, so marinated an hour or two and then onto the Kamado with some little sweet peppers.



Add a chopped salad from a bag and instant dinner!

[Michael_in_TX]

I want to try this myself!

[hoovarmin]

That stuff is liquid gold. Great pics.

[Ernest]

Ramen....

[Richard Chrz]

Yes

[Michael_in_TX]

So I gave smoked mac and cheese a try again and it turned out even better than my first attempt! Again, this is a slight adaptation of the recipe on the free site: https://amazingribs.com/tested-recip...cheese-recipe/

I took a 12 oz link of smoked andouille sausage and cut it up into coins, then cut those in half. In a cast iron skillet I browned them up nicely.

Next, I cooked 16 oz of cavatappi pasta (nice corkscrew shape with ridges to catch the sauce) and drained that.

Finally, after making a blond roux, I whisked in 8 oz each of sharp cheddar and a colby/monterey jack combo block along with two cups of milk. (Last time I just used sharp cheddar and colby.) Also as I did last time, I weighed these cheese and added in 4% by weight of the cheese of sodium citrate to help keep the emulsion from separating.

After what seemed like an eternity of whisking over medium-low heat, I was rewarded with a lovely, creamy cheese sauce. In went the pasta and sausage. All of that went into a baking dish, which was topped with a cup of panko with 3 tbl of butter added. (This is not health food!)

Here we are before the topping.....



Here we are topped.....



And here we are after 40 minutes in a 350 F pellet grill (rotating once, half way through).....



Lovely golden brown and bubby.....



And plated up, with a dusting of black pepper and cayenne! Yum!



Now that I've done this twice, I can say that the recipe is an excellent base recipe. I really like this cheese combo. I may experiment with some exotic cheeses next time. Might also try some different seasonings....perhaps a bit of garlic or something. And I love my addition of sausage. (Brisket would be decadent!) So good.

[WayneT]

That’s got some nice twists in the recipe/cook, pun intended. Well conceived and executed. I’ve added sautéed garlic to mine as well as a few red pepper flakes. Lobster is my absolute favorite meat protein to add in.

[Michael_in_TX]

DaveD I've used the same glass dish both times I've done this and there is no discoloration, or at least nothing that doesn't come off in the dishwasher. At 350 F, the smoke in my pellet grill is pretty light.

[bbqLuv]

Stunning, absolutely stunning.
And a nice write-up with pictures and all.

[DaveD]

Had a Prime flank steak today, done sous vide que. Nine hours at 130F/55C and then seared on ripping hot GrillGrates on the Weber gasser. That meat was singing when it hit the metal! Doused it with SPG and added a bay leaf before vac seal. It was absolutely delicious, nice beefy flavor, and very tender & juicy. All that time is essential for flank when using the sous vide.

[WayneT]

As usual, nicely done.

[mrichie1229]

Although most of my neighbors do, I don't stop barbecuing just because it got cold outside. And for Minnesota, it wasn't even that cold. Mid 30s and windy. They think I am crazy. I just like eating well all year round...

Put 6 racks of baby back ribs on the PBC with apple as the smoking wood. Rubbed them down with a mix of Tony Chachere's Creole Seasoning, Good Shit, and Grill Mates Applewood seasoning.

[bbqLuv]

I agree, BBQ is an all-year event. Except when it is raining for me that is. 😁

[Panhead John]

Great looking ribs and kudos to your resolve! If it gets below 50* here, I’m inside with the crockpot going…😂

[Bogy]

Wimps! Texas is full of wimps!

[frailinryan]

Turkey day was early for us this year. I cut the bird up into parts, dry brined the night before. An hour prior to the cook, I applied Meathead's Simon and Garfunkel rub. B&B charcoal and cherry chunks for smoke. I kept the kettles between 325 and 350 degrees during the cook.

[Spinaker]

Looks killer

[Bogy]

Looks great. The year my wife bought a 25 lb turkey I cut it up to smoke it. One of the best turkeys we ever had.

[Clawbear57]

Nice feast indeed.