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

[DaveD]

We've got my lovely bride's daughter and two kids coming in next week, so I'm doing some get-ahead cooks. Today did a boneless pork butt from Wild Fork and a dry-aged chuck roast from Porter Road. Pulled the pork for sammiches tonight and vac seal up the rest, portioned out, and just tugged a couple of hunks off the chuck to sample tonight, sealing up the rest whole. Ran them on the SnS deluxe kettle on Royal Oak Chef Select & hickory chunks for the first 4-5 hours, then into foil boats and transferred to the Pit Boss Copperhead pellet smoker for the rest of the day. 250F/120C throughout.

Both were superb, explosively juicy, tender, smoky, tasty. I am digging this foil boat thang.










Hey, we had hot dog buns but no burger buns. Don't judge.

[Allon]

Nice presentation as well...

[SheilaAnn]

No judging…. Just salivating!

[WayneT]

What she said ^.

[gboss]

Air-chilled chicken thighs, shingled potatoes cooked under the chicken, and broc.

[barelfly]

A bit of a concoction based on sausage and penne pasta. Dialed up some sausage, then roasted the brussels in the leftover fat rendering for a bit and then mixed and added to the pasta with a few dollops of Greek yogurt and crushed red pepper. Turned out really good!

[hoovarmin]

I dig the new avatar bro!

[Panhead John]

While I’ve always liked any kind of ham, I’ve never been much of a fan of the spiral sliced kind. Don’t get me wrong, I like em, but I much prefer a good old butt ham “un- spiraled”. I do one of these about once a year, always the same way. They are so good sprinkled with nothing but Tony’s all over, then smoked with hickory for about 3 hours. This is what I did tonight, along with some cabbage and a portobello mushroom. For some reason I thought I’d put a slice of cheddar cheese on the mushroom. It was ok, but I think the mushroom minus the cheese woulda been better. Anyway, the ham turned out great, I’ll be stocked with ham now for quite a while.

[Old Glory]

Great cook! You will have a nice bone for the Soup Off!

[ofelles]

Did a ham Saturday. Making Senate Navy Bean soup tomorrow.

[Clawbear57]

Yes I would definitely lose the cheese. Everything else is good.

[RonB]

I found a half rack of ribs in the freezer yesterday and took it out to thaw. I cooked it today almost nekked - only brined and I added pepper just before I put it on the Kettle. And I think fzxdoc doc posted some interesting potatoes the other day, so I took a whack at 'em. I did not have a mandolin, (or guitar, or a fiddle), so I just sliced them by hand My wife thought they were great, and I liked them too. Almost forgot that I had a salad while waiting for everything else to get ready.

[RonB]

You must have one heck of a pair of binoculars to see in my window from Texas.

Panhead John

[Allon]

There's a meal I don't believe anyone here would snub...

[Clawbear57]

RonB did you check the last package he sent you?Well......!

[texastweeter]

It's a Texas thang...

[texastweeter]

Michael_in_TX that there is a triple, triple, with bacon and 2x jalapenos, mayo and mustard, no tomatoes, buns toasted both sidex

[Clawbear57]

Texas is trying to be cute again.

[hoovarmin]

I love their patty melt

[DTro]

Cold stir fry veggies- Haven’t had to cook recently but have been craving a good salad. I’m not in my kitchen but made due. Market fresh veggies, olives, grana pandano cheese, prosciutto, and a baguette.

[DTro]

gboss Haven’t figured out how to order cabbage yet. ‘Kore’ not working without pictures😂
I’ll get there.

[DTro]

Allon The host kitchen didn’t have a salad bowl so I used a frying pan.

[Allon]

@DTro

Lol. I was looking at your salad and you were talking stir-fry, I was thinking Oh boy...

[Pobeque]

Got a little nuts this weekend and made il Timpano from the movie Big Night.

Timpano is essentially a baked 'ziti' encased in a crust of pasta dough. I made everything except the garganelli pasta I stuffed it with. Its layered with pasta, sauce, meatballs, mozz, hardboiled eggs & salami.

Baked in a 5qt dutch oven

Served with a side of extra sauce and grated parm

[Pobeque]

So all in all it took maybe 3 hours, not counting the long cooking marinara, since that just gets thrown in a slow oven and stirred every hour till its the right consistency. 1.5 -2 hours to bake the timpano and another 1-2 to rest before unveiling.

I used a mix of all the sources - the movie, babish, NYT article. Like all Italian grandmothers, there is no 'right' recipe, everyone has their own spin on a theme.

I'll write my task list in another comment

[Pobeque]

Task List
- Make tomato sauce - used similar method as babish
- make hard boiled eggs
- make basic pasta dough, wrap in plastic and let rest on counter
- make meatballs - used my family recipe, fry in oil set aside
- par cook pasta - toss in evoo set aside
- cut salami, eggs, mozz
- roll out dough - line oiled pot with dough. Next time, I'd roll the dough thinner (this is the hardest part of the whole thing)
- assemble layers - after fully assembled pour in a couple beaten eggs
- cook

[Pobeque]

Make sure to let the timpano rest in the pot for at least an hour before touching it. If any of the sides are stuck run a dull knife/offset spatch around the sides. Ideally, you want to see it spin in the pot before flipping

Flip out onto a large cutting board - large enough to cover the entire pot. Let rest for another 30 mins-1hour slice and serve with extra sauce and anoint with good evoo

[jfmorris]

Well folks, I finally got back out to the grill(s) yesterday to make some "wood fired" pizza for the family - had all the kids and the grand baby come over and hang out for a few hours last night!

Made my own dough for 4 pies, fired up BOTH the Performer and SNS Kamado - each with their own version of the Lodge CI pizza pan - and got my game on at about 600F with two buffalo chicken pizzas, and two pepperoni pizzas. I was happy with the leopard spotting on the crust, and got some nice toasty spots on top of the cheese. My wife made the pepperoni pizzas, and did a better job of stretching and rolling out the dough thin, compared to my effort with the two buffalo chicken pies. Got some huge bubbles in the crust on a couple of them too! Gotta wonder what causes that with a thin crust...

Got flames rolling on the Performer, out of the SNS with B&B briquettes and a big hunk of pecan wood. I rotated the pizzas there every 2 minutes, and 4 turns made for a perfect pizza at whatever temp the Performer was running at - 550-600 I have to guess.



This is about 1-2 minutes in on a pie on the SNS Kamado, which was hovering around 575-600 when I started the cook. Ran that cooker with B&B oak lump and a chunk of pecan as well. I think the pizza pan was too close to the probe, as the dome thermometer never read as high as I think the grill really got. I had flames shooting up all around the deflector and had to start choking down the bottom vent some. I also got an early Christmas present this weekend in the form of me buying myself a new Lodge pizza pan in order to be able to cook two pies at once. The new ones don't have a rim/lip on them like the old "Pro-Logic" one in the above picture.

Gotta love how the cheese went running off that big bubble in the crust at the front of the pic.



Two of the 4 pies, right after I had started to cut them.



And me enjoying a nice Christmas tree shaped slice, and admiring the spotting on the crust, all while the Grinch lies helpless nearby...

[DaveD]

Nicely done!

[Allon]

Outstanding in every way!

I love the pic of the pizza and flame... 🔥🔥🔥

[jfmorris]

WayneT the smoke was a component on the two done on the kettle more than the ones on the kamado - the kettle fire had a lot more smoke rolling from a big flaming chunk of pecan in the top of the SNS. All pizzas had a bit of wood smoke flavor - nothing objectionable but much different than if done in the indoor oven. I noticed it tonight eating leftovers reheated in the air fryer.

[bbqLuv]

Split Pea and Spam soup with side salad
Just followed an instant pot recipe for the soup.

[treesmacker]

Did you say split pea and "SPAM"?

[WayneT]

treesmacker It's an acquired taste. ;-)

[Old Glory]

First time making and first time eating Chicken and Dumplings. Made with homemade stock. Followed Kent Rollins' recipe for the C&D. What a hearty meal for a snowy night. My wife raved about it. Said it was better than her Grandma's.

[Panhead John]

Better than her Grandma’s? 😱 That’s high praise indeed! I love a good chicken and dumplings and yours looks great. Pro tip: Cornbread is perfect with this meal.

[Bogy]

Yep, no higher compliment than "Better than Grandma's"

[WayneT]

Great looking comfort food there.

[dtresca]

Smoked some pork tenderloins and made a char siu (ish) glaze. Also decided to make some pumpkin bread. First time trying to make bread like this and it was pretty fun. Came out pretty good!

[NumbWhistle]

Was home watching Football yesterday, and I wanted to try a new flour I had just ordered. I wasn't feeling up to making a sourdough loaf, so I decided to go with some dinner rolls. While I was home alone with the dogs when the rolls were finished, I think they turned out pretty well. I didn't get any complaints from them, either. :-)

[WayneT]

Nice looking bake! Pass the butter.

[hoovarmin]

Great job

[NumbWhistle]

Thank you both for the kind words!

[Ernest]

Brisket sammich

[DaveD]

1. Delighted to see I'm not the only one who understands cheese on a brisket sammich.

2. What is that bun...??

[Bogy]

Wow! How many did that sandwich feed? 😁

[WayneT]

DaveD I'd guess it's a brioche bun that has suffered mightily under the weight of a press or the sandwich upside down, but let's tag Ernest to get the real story.

[SheilaAnn]

Red wine braised beef cheeks with mashed potatoes, Boursin spinach, roasted chestnut mushrooms. Lance loves the “cooking carrots”, so he got some on his plate. And his plate was the money shot this round.


this was not only stick to your ribs comfort food, it was I’m not even hungry the next day…. Until like 1pm!

[hoovarmin]

That plate packs a whole lotta flava

[WayneT]

Boursin cheese makes everything better. Beautifully cooked meal and composed pic.

[JuergenQ]

Beef cheeks, so delicious 😋😋😋 🤗🤗🤗