Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

[hoovarmin]

My 9 year-old watched the pizza season of Chef's Table and she has designs of becoming a pizza chef. We've been eating a ton of pizza this week. Here's one she and I baked on the Kamado today. We are all about the crust, so we go minimalist on the toppings. The outfit was her idea, lol.

[fzxdoc]

This photo of that little one flexing her pizza chops is wonderful. A lot going on there. She's a credit to you guys for sure!

Kathryn

[Bob's BBQ]

Could I possibly get the recipe for that dough? You've got an adorable assistant there!

[hoovarmin]

Bob's BBQ it's from Ken Forkish' Elements of pizza and it's the 48 to 72 hour dough. Really good, and thank you!

[texastweeter]

Venison sausage pasta.

[texastweeter]

hoovarmin I store it in the freezer. I'm a sick sick man, I know.

[WayneT]

That looks dangerous. There ain’t enough beer in the world…

[STEbbq]

Sounds about my level of spicy. 😎

[Skip]

Our youngest Daughter (Brenda) turned 36 today. Birthday dinner was Roast Beef/Gravy in the CI Dutch Oven, Potatoes, Broccoli, Salad, Pickled Beets. Birthday Cake too but no picture. It was all delicious!

[WayneT]

Happy birthday daughter. Enjoy the meal.

[skipsdaughter]

It was delicious! I got to partake in it!

[Clawbear57]

Happy birthday to daughter.

[troymeister]

Duck Breast à L' Orange tonight.... Duck Fat Potatoes, Spinach Salad topped with Duck Cracklings and Duck Fat Poppyseed Vinaigrette Dressing. Atop Sweet, Savory, Tangy L' Orange Sauce.

[troymeister]

fzxdoc Thank you for your kind words. Always appreciated. I hope you have your much anticipated Burger with all the trimmings soon. Glad you are mending well. Maybe 1/2 marathon in a few weeks. 😉

[fzxdoc]

I've got that burger in my sights. Maybe a couple of weeks more...
I'll take the half-marathon under consideration. So far I'm still grounded from my morning walks. Who does that neurosurgeon think he is, anyway?

Thanks for your thoughtfulness.

K.

[troymeister]

fzxdoc Glad to hear. Again, I think a pic of that Burger and your favorite adult beverage will be most Awesome.

[theroc]

Sitka's wine-poached salmon with peppers and leaks. Very tasty.

[WayneT]

That is simply gorgeous looking and a veritable symphony of flavors.

[CHNeal]

My goodness that looks amazing.

[Clawbear57]

Hmmmm, Hmmmm Good.

[Attjack]

Flank steak and Thai basil never disappoints unless you're a vegetarian.

[hoovarmin]

Great pic

[mnavarre]

Or unless your Thai basil plant looks like a decaying bunch of sadness. I really need to help that thing out and trim it back.

[CHNeal]

Simply beautiful.

[treesmacker]

This is a chuck roast that was smoked, sous vide to almost done, and then frozen, back in July. Pulled it out today and chopped half to go into chili, and then placed the other half back into sous vide at 175F for 4 hours with the goal of making smoked, shredded chuck (pulled chuck).

Goal!

[JCBBQ]

That last pic! Hahahaha It’s the cover of a romance novel - Romancing The Beef.

[WayneT]

Mission accomplished, goal achieved. Nice work pitmaster.

[TWBarbecue]

Perfection!

[RustyHaines]

I went old school this weekend with Meathead's maple bacon and eggs in my Wagner CI. Just like my Mom taught me, I basted those eggs in that wonderful sweet bacon grease. Sorry no plated pictures as I was way to anxious to eat !







I'll put my primary care physician on notice but it was so good.

[Clawbear57]

I got lost at the bacon.

[RustyHaines]

Spinaker they are from The Chefs Press. I have 2 and they are stackable if you need more weight; and, they interlock if you need to cover more space. Go to https://www.thechefspress.com/ and you'll see what I mean. Sorry, do not know how to add a link in a comment. Oh, and they are made in the USA.

[Spinaker]

Sweet! Thanks! RustyHaines

[Skinsfan1311]

We don't always win the game, but we always win the tailgate
This is the wild-caught Pacific Sockeye that Costco sells. Simple rub with brown sugar, kosher salt, pepper, ancho chili powder and cumin. Not my recipe...

[Clawbear57]

I don't care who's recipe, count me in lol.

[TWBarbecue]

Reverse-Seared Cowboy Ribeye!

Dry brined this Cowboy Ribeye overnight with Mad Cow Rub. Kept it indirect until reaching 120° IT before searing direct bringing the final IT to 132°F with a carry over to 137°F. Went for more of a medium rare+ with this thickness of this cut! DELICIOUS!

[Clawbear57]

Thanks for the steak. What are you going to eat.

[TWBarbecue]

Clawbear57 …Quite welcome! Hmmm I’ll have to check out all the other great meals on this page and find something! Ha!

[Spinaker]

Great shots! Thank you for sharing these.

[Richard Chrz]

Still had a large bowl of chicken noodle soup. Now I’m thinking a beef and vegetable soup sounds good. I blame everyone here.

[Draznnl]

Heck, at least they aren’t urging you to buy a new cooker on which to prepare it. For this crowd, I’d call that showing restraint.

[ofelles]

Between all the grills that I'm encouraged to buy, the accessories, and the BBQ/Soup/bread/desserts. What's a guy to do?

[Allon]

Linda is working on beef stew as I type...

[Clawbear57]

You better hurry.

[Allon]

She took every drop to my brother-in-laws house...

He has cancer and the hospital sent him home. Linda has been staying overnight there for the last few nights.

So my hope of any entry has been dashed, and I didn't even get a taste...

[SammyJ]

Creative Leftovers

Chopped up the remaining pork loin, in crock pot with gravy

[hoovarmin]

Thai Green Curry Chicken (Gaeng Keow Waan) with bamboo shoots, red bell pepper, and rice. The right curry paste makes all the difference!

[Mosca]

Mrs M requested NCAA Championship Cheesesteaks tonight. So, one with peppers mushrooms and onions, one with peppers and mushrooms. Cheese is Velveeta, standing in for Cheez Whiz.

Gotta have a griddle. I got this thing in mid September, I haven’t used any of the other cookers since.

[hoovarmin]

That looks delicious, Mosca. Go Dawgs!!!