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

[Alan Brice]

Annual ski trip out west. Beaver Creek Colo, took 11 lbs flank. Cooked on a Weber gasser. My BIL marinates then freezes them in vac/pac. We just put them in our luggage. I nearly got zero pics. The lovely lady saved the day!

[Panhead John]

Fantastic pics! All the food looks great!

[Clawbear57]

Food does look good thanks to the lovely lady.

[Panhead John]

Whenever I have a steak, I usually do some type of potatoes as a side. Rarely do I do Au gratin potatoes, and if I do, it’s usually out of a box. A while back WayneT posted some Au Gratin Potatoes which looked really good and he shared the recipe with me…which I made tonight. These were really unique tasting and were excellent! One of the ingredients was a little bit of Nutmeg, which I’ve never used in my life until tonight. It added a nice subtle accent to the potatoes, which also called for Gruyère cheese….very good.Thanks Wayne! Oh, I also had a medium rare filet with sautéed mushrooms….it all turned out great!

Potatoes ready to go in the oven

Afterwards


Costco filet on the SNS Kettle

[WayneT]

Aight youse guys, here's the recipe.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/potato-recipes/1368513-potato-gratins-scalloped-potatoes

[WayneT]

CHNeal PJ does get away with a lot of sh*t due to his charm, doesn't he?

[Allon]

Very nice collaboration!

[Attjack]

Fish tacos and slaw.

[texastweeter]

I love a good fish taco. Yours look amazing.

[ofelles]

Made some Creamy Salmon Pasta. Just used canned salmon, butter, onions, garlic, dill, cream, lemon juice, salt and pepper.

[SheilaAnn]

I’m so happy I keep scrolling over this picture…… 🤤

[texastweeter]

Ohhh that looks good. Looks like it is begging for a poached egg too!

[Grilledribeye]

20 degrees outside. That’s not an excuse not to step outside and grill some tasty tri tip. I don’t like Montreal steak seasoning on steak. Just get too much salt. But it’s pretty good when you season a T-T and dry brine it. Grilled on the Weber 22 with the SnS insert. Indirect with mesquite smoke and seared to finish. Juicy and divine.

[Clawbear57]

The color of tri tip. I would love to try. How tender, my mother won't eat unless very .

[fzxdoc]

Agreed about using Montreal Steak Seasoning. The amount you have to use to get the good flavor oversalts the meat much of the time. But on a roast sized piece, it's delicious. For a salty seasoning, I still prefer Uncle Chris's Steak Seasoning to MSS, though.

Beautiful job on that tri tip.

Kathryn

[Old Glory]

Tremendous!

[Michael_in_TX]

Yesterday bbqLuv posted a thread on Rainy Day Pulled Pork (https://pitmaster.amazingribs.com/fo...ay-pulled-pork).

I was having trouble thinking of what to do for dinner tonight and it is a bit cold outside (for South Texans) and I thought that this sounded like a fantastic idea, especially as I had some country-style ribs hanging out in the freezer. So I got those starting to defrost last night.

Here's how I went about mine. I generously seasoned the four ribs with Malcom Reed's The BBQ Rub and then I seared them on two sides for two minutes each in the Instant Pot set to saute. After removing the ribs, I deglazed the pot with some apple cider vinegar (about 1/4 of a cup) and scraped up the bits on the bottom. Next in went a cup of chicken stock, followed by about 2 tablespoons of Worcestershire. I put the ribs back in and the added in a sliced yellow onion. Set the pot for 45 minutes of pressure cooking followed by 15 minutes of natural release.

This is only my second time using an Instant Pot for something other than rice. This thing is astonishing. In 45 minutes I have perfectly pulled pork. Now, is it anywhere near pulled pork on the smoker? Of course not, but for a quick weeknight meal, this is on point! I topped mine with Spring Creek BBQ sauce (a sweet Texas-style sauce from a local chain). Paired with potato salad and some dill pickles.

Huskee suggested putting the ribs on a pellet grill and starting it up and letting them go for about 30 minutes or so, the idea being getting all of the startup smoke on them and then switch to the pressure cooker. I think I will try this the next time I do this and skip the searing. (The sear basically vanishes in the pressure braise.)



If I had one, I would drink a PBR in BBQLuv's honor.

[bbqLuv]

Love it when a plan comes together.

[WayneT]

This is an after-the-fact pic showing the before-the-cook volume of the endeavor if not the outcome, which is not to say it was a negative outcome, I simply got pressed for time and didn’t take a post-cook pix.


That’s just shy of 10 lbs of wings, 93 pieces, to be exact, that I wanted to cook on my kettle using the vortex. Alas, Mother Nature intervened, yet again, so these were baked indoors. I made three flavors, buffalo, honey bbq and lemon-pepper.

I made all these for our trivia team and this is the first time we’ve been back to our local pub for trivia since before the C word.


Our illustrious trivia team, named Brain Farts. It was a great return to trivia as our team won.

[WayneT]

SheilaAnn That is hardcore! Belated congratulations on such a stellar statistic. Our brand of trivia is far more laid back. It seems to get more laid back as the evening progresses and more booze is consumed. 😵💫

[WayneT]

troymeister Yep, it was a lot of fun to climb back in the trivia saddle after being sidelined for 3 years. My role is minimal when it comes to answering questions… correctly.

[SheilaAnn]

WayneT our main playing nights were Tuesday (national game). Each of us had a specialty. my bestie was literature and movies. The “professor” was all around knowledgeable, but majored in history and memorized all the Oscar winners. Three guys were die hard sports. Lance was music, bands, etc. one guy was classical music. I was food, wine, cooking with a minor in sports. Friday was movies and entertainment (national game). We kicked butt for several years. My play names were RUFIS or PUNKY.

[Michael_in_TX]

I do not eat tacos everyday! (Do I? I don't think I do....oh dear....)

Tacos with leftovers from last night's pressure cooker pulled pork: pulled pork topped with hot sauce, diced red onion, pickled jalapeños, homemade lime-crema, and shredded cheese. Yum!

[WayneT]

No need for an apology even if you do eat tacos every day. There are far worse compulsive behaviors.

[Andrrr]

Good looking tacos. I need to pick up some tapatio. That hasn’t been the rotation is a long time.

[tamidw]

I never knew there to be a limit on how often to consume tacos. Carry on… 🤣

[ItsAllGoneToTheDogs]

When you're hungry RIGHT NOW, sometimes simple is best. Used another one of my Secret Santa steaks, kinda grilled (started at 400 so the MAK never really got over 450 during the short cook and multiple lid openings for flipping), this here onion, and some out of date tortillas. I coulda popped a can of Rotel or some chili's, I could used some sour cream or cheese... but I was hungry right now bonus is the meat got to shine through on its own.

[Michael_in_TX]

Quick steak and onion....can't beat that for the time and effort involved!

[WayneT]

The stark contrast in culinary deftness between your previous sushi post and this post amply demonstrates your renown in the kitchen. From simple to complex, ridiculous to sublime, you’ve got it covered.

[SammyJ]

Pair of St Louis cut ready for the PitBoss Coppertop



Rack one off, wrapped in foil and a towel. Headed to friends who hurt worse than we do.




Our rack, fell apart when I picked them up

This and green bean casserole

[ofelles]

That is some talent you have..........make a green bean casserole look like ribs!
Well done!

[WayneT]

“Our rack fell apart when I picked them up”

Don’t you hate it when that happens. Nice recovery.

[Panhead John]

It was a bone chilling 53* out today 😵💫 so I decided to do a stir fry on the griddle in my garage. I’m always looking for an excuse to use that thing. 🤓. Anywho, I decided on a chicken and shrimp stir fry. Veggies were yellow and green onions, red and green bell pepper, bok choy, Campari tomatoes, mushrooms and a jalapeño. Udon noodles added to the mix, this stuff is so good!

[SheilaAnn]

Panhead John you said veggies

Stir fry looks bomb, dude!

[WayneT]

Hey PJ, was that your garage temperature gauge that showed 53F? You have some kick-ass, nice AV equipment but your weather station gear is lacking, my friend. It was probably more like 70F. 😉

[klflowers]

My word! 53 degrees! How did you survive? Good looking cook though young man.

[troymeister]

I had this smaller pork shoulder in my freezer for a while...I meant to smoke it last Sunday, but it wasn't thawed enough. So I put it in the fridge and forgot about it until last night after I ordered a pizza.

So I put a simple rub on it, dry brined it, at 4:45 Am this morning I put it in the slow cooker with a a big sliced onion, 3 cloves garlic, some duck stock and 1/2 bottle of Blue Moon Beer. I did not drink the rest of the beer.

I put some spices in there too but I don't remember exactly, a little of this and a little of that. It was before 5:00AM. Anyhow I got home at 4:45PM and just put it on warm until it was time to eat. This was the delicious result.

This particular shoulder had some skin on it and these little small rib bones. I never saw that before. I'm guessing pork country ribs...It was killer good.

[WayneT]

“I did not drink the rest of the beer.”

It was 5:00 o’clock somewhere.

[klflowers]

What WayneT said. The pork looks great, but what happened to the beer?

[troymeister]

klflowers Ok...I'll tell you. I put it back in the fridge uncapped. The 1/2 bottle is still there flat and stale......It is a pork sacrifice.....

[Attjack]

Burrata, balsamic reduction, pancetta, and fresh tomato sauce with ghost pepper on a NY style crust.

[WayneT]

That burrata is calling my name.

[Attjack]

WayneT This combo has been written down and I will be doing it again. Super tasty.

[grantgallagher]

A tear is shed. Cooked up my last click akaushi denver steak. Marbeling was so beautiful. Dont have a finished pic sadly but it was awesome. The little piece i got anyway, kids ate most of it.

[grantgallagher]

jhapka good call. i like that

[barelfly]

You aren’t kidding about that marbeling! Wow!

[Clawbear57]

Kids what kids lock them up next time lol.

[Allon]

I got outside today for a quick blast on the gasser. I'm almost out of charcoal and want to save what I have on another round of bacon wrapped, stuffed sausages.

Wal-Mart had ribeye that looked pretty good. Not much else...







And the meal with cheesy rice and mac & cheese...





Not bad for a quick meal...

[klflowers]

Not bad at all!

[CHNeal]

Looks fantastic!