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

[Michael_in_TX]

...and here was my breakfast this morning. Easiest fried rice you could possibly make. Something this good should not be this easy or fast!

In a bowl, beat two eggs. Add a tbl of oyster sauce and a tbl of neutral oil (I used avocado). Add a container of 1 cup of cooked rice (I used brown) and mix.

While a pan is heating to medium heat, thinly slice two green onions, separating the whites from the green parts.

When the pan is hot, add about a tbl of oil and fry the white parts of the onions for about 30-45 seconds, then turn the heat up to medium-high and add in the egg/rice mixture.

Still constantly for 2-3 minutes, until the eggs have that fried rice "shredded" look. At 2:30 I added in some pieces of pulled pork, because, why not?

Serve immediately, garnishing with the green parts of the onions and some furikake, if you have it.

[Allon]

Nice and easy. What else could you want?

[Richard Chrz]

That looks super good.

[troymeister]

Homemade Peanut Brittle anyone?

Recipe is from my Step-Grandmother's 3" x 5" Index Card Recipe Box from sometime in the early 60's. She used to give little gift bags of this peanut brittle to everyone. I always loved it. I finally got to make it and keep the tradition alive. She passed 2 years ago from Covid at 90.

Please note: The younger generation will not be able to read the recipe because of the secret code. Cursive....

[WayneT]

OMG! That takes me back decades when my mom used to make this during the holidays. Thanks for stirring a memory.

[texastweeter]

One of the favorites in our house. 2nd only to pecan brittle.

[Bogy]

Lots of cursive recipe cards from my mom and grandma. When we were trying to figure out my grandma's saucijsjes recipe one of the three options we found was in Dutch with the notation "Grandma's recipe from the old country".

[JuergenQ]

Ox cheeks, cheesy mashed potatoes, rice with chopped veggies.

[DaveD]

Beautiful!

[WayneT]

Great inspired cook. I've never experimented with cheeks of any kind. Are they tender, chewy, somewhere in-between?

[JuergenQ]

They are tender. You need to braise them. First I sear them both sides shortly, 300° C or 572° F. Then wrapped in butcher paper and aluminum foil for about 4 hours at 160° C or 320° F. Indirect heat

[Skip]

Getting ready for the Holiday Season. Burnt Ends on the MAK today but for the freezer. They turned out way better than my previous BE attempts. Thank you Fellers Ranch Wagyu Chuck Roasts and all the good advice from this wonderful site!

[Clawbear57]

Never tried big burnt ends yet. Another cook to try.

[hoovarmin]

I would not have had the will power not to eat them before they had a chance to go in the freezer.

[Skip]

Thank you for the positive comments. Burnt Ends have been a challenge for me. These turned out much better for me.

[texastweeter]

Venison egg bake for lunch.

[Bogy]

I didn't realize deer laid eggs, but it looks good!

[texastweeter]

Bogy that got an audible chuckle out of me.

[SammyJ]

Today we are cooking Country Style Ribs, these are not RIBS, but sliced off of a pork butt.
As the bone gets cut, I always rinse and dry with paper towel.

Brush with olive oil on all surfaces, and coat with Myphis Dust.

Out of the cooker

chopped and in glass pan

Sauced

Wrapped and back in my Yoder for an hour or so.

[FireMan]

Mm, Mm good!

[gboss]

Did beef plate short ribs today, starting early. Purchased from Sam's Club for $6.99/lb. Served with sweet potato and asparagus.

[Richard Chrz]

Beautifully done!

[FireMan]

Wibs 👍

[Clawbear57]

Great color and bark.

[RamaJama]

Been a busy day with church and trying to get some stuff done around the house for my daughters birthday party next weekend. Grabbed some pulled pork out of the freezer for BBQ NACHOS

[DaveD]

One of my fave uses for leftover pulled pig. Looks great.

[Andrrr]

I think a big old plate of this is calling my name. Looks great!

[texastweeter]

Extra jalapenos please!

[DaveD]

My second brisket cook was a rousing success. Some of the best grub of any description we've ever had. Overnight cook, foil boat, and a five hour rest yielded "don't need no teef to eat this beef" results. Full details at the link.

[WayneT]

Not surprising that you nailed another cook, Dave. And, as always, well documented.

[fzxdoc]

Great cook. Congrats!

Kathryn

[hoovarmin]

Congratulations on the successful cook.

[WayneT]

Another celebratory meal tonight. I love the holiday season because it gives me reason to gain weight irresponsibly and regret it later, without guilt in the present.


When I was at Wegman's Friday, in addition to the duck beasts, I found a couple of boneless pork chops and snagged them. One was enough for the knife and pounding rock.


Voila. One pork chop became two pork schnitzels-to-be. Lynn Rosetta-Casper, of The Splendid Table fame, inspired me to find a pounding rock in her book How to Eat Supper. It's a much more organically pleasing exercise than using a manufactured mallet.


After cooking the duck last night inside, I felt somewhat obligated to cook the pork schniztel outdoors on the gasser, despite the chilly temp.


I may have had room to cook them both at once but don't like crowding my food during cooking so I did them serially.


I also roasted some duck fat potatoes. Guess from where I got the duck fat?


My wife steamed some broccoli and made a hollandaise sauce to slather on it. Throw on a couple of lemons wedges and...oh crap, I forgot the diced scallions as a garnish! We also tried some ligonberry jam on the schnitzel which made it play very well with the Reisling wine we drank with it.

Finis.

[DaveD]

Great cook Wayne!

[SheilaAnn]

WayneT While this all looks fantastic… what is a pounding rock?

[WayneT]

SheilaAnn It’s a carefully selected, flat-sided rock that fits nicely in your hand to pound meats, etc. flat or into thinner pieces. It’s so much better than a food mallet. 😁

[Clawbear57]

Nice looking meal. You never cease to impress.

[Panhead John]

I haven’t done Red Beans and Rice with sausage for quite a while and had a hankering for em lately. I recently made a trip to stock up on my favorite sausages from B&W Meat Market here in town, and had some Andouille sausage I wanted to use. I’ve made lots of Red Beans and Rice over the years and was fairly happy with my results, but never was THAT happy. I decided to Google some recipes to see what I could do to make it a little better.

I saw a recipe from The NY Times that resembled mine, but called for a few ingredients I’d never used….basil and sage. What the hell, I didn’t have any, but went and bought some just for this recipe. It didn’t call for much of it, 3/4 of a teaspoon of one and 2 teaspoons of the other. But damn, what a difference this made in my cook! I did a few other things different than usual also, but this little addition of 2 spices made it the best I’ve ever done! Needless to say, the recipe is now in my Paprika App. Served with some jalapeño cornbread. 😋

[texastweeter]

I just finished making 120lbs of venison sausage 30lbs each of hot gut, andouielle, hot breakfast, and summer. Looks like I need to join you soon.

[fzxdoc]

Yum. That looks so delicious, PHJ.

I put thyme and bay leaves in RB&R , but never thought to try basil and sage. Thanks for the tip. I'll have to give it a try.

Kathryn

[WayneT]

Panhead John Whew! Thanks for that clarification PJ. I think both our lives flashed across my mind when I read that. ;-)

[TWBarbecue]

Roasted Cowboy Crust Tri Tip!

Dry brined over night with Kosher salt, then scruffed (scored) to allow for more surface area exposure before seasoning with Cowboy Crust Expresso Chili Blend. Roasted over direct heat “elevated” around 400°F for about 5 to 7 min per side until the color and sear I wanted was there. Pulled then moved to indirect heat until the IT reached 125°F then rested for 10 min with a “Cowboy Crust” infused spicy garlic butter sauce. Sliced and served with tortellini salad. ABSOLUTELY FANTASTIC!

[Spinaker]

Wow, nicely done. That looks amazing!

[RichieB]

That is a beauty. Nicely done.

[TWBarbecue]

Thank you Spinaker and RichieB. I appreciate it.

[frailinryan]

I smoked a pork butt on my Weber using cherry and hickory, and Meatchurch Texas Sugar for the rub. I made the Lexington dip sauce from this site, and was blown away at how good it is on pulled pork. It will be my go to sauce for pork.

[Michael_in_TX]

I agree....the Lexington dip is now my go-to vinegar sauce for pork. What did you think of the Texas Sugar rub?

[frailinryan]

Michael_in_TX Texas Sugar is good. I do like Gospel and Honey Hog Hot better though.

[RonB]

SWMBO is having a gift exchange with some pickleball friends tomorrow. There are two rules:

It must be something you love.
Cost must be under $10

She asked me to make cinnamon rolls so she could have some for her gift. And she's not called SWMBO for nothing...




I don't have the right size pan(s) for this recipe - still figurin' what to do. But I added some sour cream to the icing and used heavy whipping cream instead of milk. It turned out to be the best I have made.

[WayneT]

I love me some cinnamon rolls. Tell your wife to bring her pickleball gear to the meat-up in May if she wants to play.