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

[troymeister]

Some Camp Dutch Oven Cooking Tonight: Some Pork Chops with The Ends of My Homemade Sourdough Rye made into Stuffing, Apples, Homemade Sage Mushroom Gravy from Homemade Duck Stock, Swiss Cheese , Asparagus and Corn on the Top. Roughly 20 minutes with the Dutch Oven Covered and 10 Minutes Uncovered. Another 10 Minutes to rest in the Pot. Delicious!! CHNeal I'm loving this cool tool to cook with!

[fzxdoc]

What a fun cook that must have been. Did you sear off the chops first?

How did the family like it?

K.

[troymeister]

fzxdoc The family liked and ate it...The stuffing was a little loose as I added a little to much liquid. I underestimated how much liquid would release from the other ingredients. It was delicious none the less. It had that sagey, apple, pork flavor with the Swiss Cheese to counter. I did sear the Pork Chops in a pan first. My Sister in law went for seconds, my wife wasn't a fan of the texture of the dressing but ate it anyway...I was starving, so I ate good.

[texastweeter]

That looks excellent!

[Michael_in_TX]

It is cold (or at least low 40s F, which is cold for us south Texans) so I made some pumpkin and sweet potato soup in the pressure cooker.

I thought it turned out great. I enjoyed out house smelling like Thanksgiving out of season (due to the sage).

Here's everything blended up (I used an immersion blender)...



And here it is plated up....



I thought it was good!

My wife, while she liked it, slightly disagreed:



There you go, folks: "Vegetarian is not food, is appetizer!" I have learned my lesson.

[Elton's BBQ]

Haha..

[DaveD]

Good that you document your culinary discussions in writing...

[barelfly]

Ha!

[mnavarre]

Haven't done this in a very long while: Kettle in full on Suburban Dad mode, no devices, no thermometers, no crutches. Just a chimney of charcoal, some flank steak marinated in Korean barbecue sauce, and a whole lot of rationalizing starting charcoal when I could have just cooked this on GriddleBot and been done in 10 minutes.

[jfmorris]

This looks good, but I am trying to understand what I am seeing here. Your flank steak looks shredded up before cooking?

[mnavarre]

jfmorris It was cut very thin, like 3/16" and I let it sit in the marinade too long so it was wanting to fall apart a bit. Tasty, though.

[jfmorris]

Ah. Most of the flank steak I find around here is maybe 3/4 to 1 inch thick. I do know certain marinades do break the meat down.

[SheilaAnn]

Simple comfort food. Braised chicken things with garlic and mushrooms, mashed, roasted broccoli (broc-coh-lee-hee). I didn’t fully submerge the chicken in the braising liquid so the skin got super crispy. And while the garlic looks almost raw, you could have schmeared it on bread!

[texastweeter]

Oh my lort! To come back to Grammy house to a plate like that (would be purple hull peas instead of broccoli) after a cold day of squirrel hunting in beech branch is one of my fondest childhood memories.

[Allon]

Nice plate!

[SheilaAnn]

fzxdoc chicken thighs! 🤣🤣🤣

[Elton's BBQ]

Nothing fancy.. Just chicken grilled on the gasser..
Served with potatochips.. with paprika.. Great flavor combo.

[Allon]

That's a fine looking bird you have there Elton!

[Allon]

Bone-in ribeye, dry brined with S & P, garlic and onion powders.

Locked in the Bronco @ 225°F:



And of course, the cut...

The end cut...

Now for the best part...



Tender and juicy, pink from side to side. It has a nice smokiness about it. Delicious.

[Panhead John]

Great job Allon!

[troymeister]

Very Nice!!

[tbob4]

I really like that!

[TWBarbecue]

Smoked Game Day Baby back Ribs!

Seasoned some Baby Back ribs while the grill was coming up to temp. Let the ribs sweat out a bit before placing on the grill around 275°F. Smoked with a chunk of hickory and cherry wood for about 2 1/2 hrs. Wrapped in foil on a layer of brown sugar, butter and a drizzle of Raspberry Chipotle BBQ sauce. Kept on the grill for a little over 1 hr probing for tenderness. Unwrapped and brushed on another layer of sauce to set up for about 10 minutes before pulling! Absolutely DELICIOUS!

[TWBarbecue]

Thank you SheilaAnn I’m sure they will be fantastic! 👊

[Jdhaffie]

Those look unreal! I have really struggled with consistent pork ribs.. might use some of your info for the next attempt! Cheers!

[TWBarbecue]

Thank you Jdhaffie. Hope your next ribs turn out great! Cheers!

[Jfrosty27]

In keeping with the post above, I just put a rack of STL spares on the Recteq. We’ll eat them just before the game starts and settle in with a full belly for kick off. Don’t care who wins. Just something to do really. Hope it’s a good game.

[texastweeter]

Bacon eggs biscuits. Biscuits served with butter and your choice of molasses, honey, or homemade blackberry, Dewberry, crabapple, persimmon, or muscadine preserves.

[DaveD]

Looks fantastic.

[SheilaAnn]

texastweeter homemade blackberry for me, thank you very much.

[tbob4]

Oh, yeah!

[Whiskeyman53]

Grilled a couple pork tenderloin for game day sandwiches. Mojo citrus rub and SPG.

[texastweeter]

Jeeze those look good

[DaveD]

I've had this 2-pack of itty bitty filets for a while, only 11oz/300g between the two of them, and unevenly sized. Got the idea for a steak sammich lunch, so brined them last night and into the sous vide they went this morning for a couple of hours at 131F/55C after getting a dusting of garlic powder, vac sealed with a small bay leaf and a glug of EVOO.

Real nice color change overnight.




Seared them on a cast iron skillet in the kitchen cuz it's rainy here today. Heated it to about 650-675F/340-360C, then a blop of vegetable oil right before searing, one minute per side. IT's got a few degrees higher than nominal but it was barely noticeable.



Meanwhile, whipped up a simple garlic aioli for the spread on the sammiches: couple cloves' worth of minced garlic from the squeezy bottle (love that stuff, ginger too) and 1/2tsp/3ml of kosher salt in the mortar & pestle, ground to paste, then mixed in with 1/2c/120ml light mayo, 1tbsp/15ml EVOO, and a dash of coarse ground pepper.

Forgot to take a photo after I sliced it all up, d'oh! It was just right for two sammies. Had lettuce & cheddar cheese on mine, plus thin-sliced tomato on my lovely bride's. Very delicious!

[Allon]

I could be forced into eating that...
Twist my arm.
I dare ya.

[Purc]

Dry brine a rib eye for a reverse sear on the Weber and SnS for a pre-game meal.

[gboss]

Cooked up that huge porterhouse for bistecca alla fiorentina. Saving the rest of the photos for the special thread but here's the beast going on the coals. Switched to a grate shortly after. I felt like the meat was smothering the coals and I would get hotter sear with it raised off a bit.

Edit: added some extra photos in this thread

[DTro]

Good eatin'!

[theroc]

Damn

[Spinaker]

Can you please post that fire pic in the Feed The Flame thread so I can possibly get you in HOT for this month? Thanks! Great shot of live fire.

https://pitmaster.amazingribs.com/fo...the-flame-🔥

[Panhead John]

Breakfast……My first time doing this. Jimmy Dean Spicy sausage, egg and cheese burger/sammich? Spicy Pork Skins as a side…🤓 Will be doing again.

[texastweeter]

Other than the skins that is a staple breakfast here. One day when we meet up, remind me to bring you some of my hot wild hog sausage or venison sausage.

[Panhead John]

I’d love some hot wild hog sausage! We’ll definitely have to meet up some day.

[tbob4]

Yum - you didn’t mention that the egg is perfect!

[texastweeter]

7 pot pepper queso.

[SheilaAnn]

I just tried to make quest and it was an epic fail.