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

[RonB]

SWMBO requested pan seared, oven roasted chicken with a fine wine and herb sauce, (one of Kenji's recipes). So that's what she got:

[texastweeter]

That looks so elegant

[treesmacker]

Beautiful!

[fzxdoc]

Gorgeous looking chicken. Off to google that recipe.

K.

[ofelles]

I had my youngest and her partner up for dinner today. SRF TriTip, baked potato, and grilled asparagus. Not many pictures, I was to busy.
TriTIp rubbed with Oakridge carne crosta steakhouse rub on the Sm grill



The asparagus was sprayed with duct fat and sprinkled with kosher salt and pepper on the grill.

Man I am loving this grill.

[barelfly]

Oh man! LSG and carne Crosta FTW!!!!!!!!!

[Allon]

That's a heck of a potato you have there...

[NumbWhistle]

Looks amazing!!

Question: How many people did it take to lift that potato?? :-)

[barelfly]

I love Pad Thai, but never loved the recipe I used to make it at home. but after some research, I found a recipe that has given me exactly what I have been after - restaurant style Pad Thai!




I have never used tamarind, palm sugar and sweet radish but that was the ticket to this amazing dish! And the noodles I picked up at the market as well - these were top notch!

This will be the go to Pad Thai recipe moving forward!

[Old Glory]

Please share!

[Elton's BBQ]

Peasoup today..
made with smoked porkshanks..

[SheilaAnn]

That looks amazing! I just wiped my mouth! I also imagine a piece of crusty, warm bread with soft butter.

[painter]

We're on the same page. Just made a pot of split pea with smoked hocks a few days ago. Yours looks great!

[Elton's BBQ]

Thanks Allon SheilaAnn painter Richard Chrz

[Midway]

Valentine's Surf and Turf for my wife, 2 months shy of 41 years. 2.4 pound Prime Bone-in Rib Steak, smoked at 225 and reversed seared, Alaska King Crab Legs, Baked Potatoes, vegetables, and fresh baked bread. Chased with a Leonetti Cab and a 2012 Long Shadows Pirouette. Steak cooked to a perfect compromise; I prefer a bit rarer, my wife a bit more well done. Melt in your mouth delicious.

[barelfly]

Dang…that steak is just about perfect! Excellent!

[tmaan235]

Proper thikness brother!!

[gboss]

Nicely done! What where your internal temps at the start, at the end of the smoke, and at the end of the sear?

[Richard Chrz]

Salami pizza

[NumbWhistle]

I've posted elsewhere (either on this site or another), but salami has to be one of the most underrated pizza toppings ever. It brings so much flavor to the table, and be both crispy and melt in your mouth.

[Elton's BBQ]

What a crust!!

[ssandy_561]

Valentine’s Day Surf and Turf from the Weber Kettle.

[HawkerXP]

Awe..... I need to remember this for next year.

[Elton's BBQ]

Yessire! That's the way to do it..

[fzxdoc]

Awwww, what a heartfelt presentation.

[NumbWhistle]

I've struggled getting a cinnamon raisin sourdough to ferment. After switching to commercial yeast a while back, I decided to give natural leavening another go. Ultimately, the loaf turned out better from a fermentation standpoint, but I don't think I ended up using enough cinnamon. Rather than a cinnamon raisin loaf, it was more of a raisin loaf with the essence of cinnamon.

Regardless, it ended up tasting good, and was not nearly as dense as my previous sourdough attempts.

For anyone who might be curious, I used Cairnspring Mills Trailblazer flour at 75% hydration.

[NumbWhistle]

Thanks! My wife's favorite bread is cinnamon raisin, and she loves sourdough. It can be a struggle, as cinnamon apparently slows down fermentation significantly. It also doesn't help that I keep my house very cool. As such, I ramped up my levain, while dialing back my cinnamon. Someday I will hit the perfect balance - each loaf has been better than the previous, so I seem to be on the right track.

[WayneT]

Have you tried the proof setting on your oven?

[NumbWhistle]

I have not tried that setting on my oven. As a matter of fact, I'm not sure if it has that setting. I do have a proofing box that I've used, but since I was away from home while this loaf was proofing, I didn't use if for the entire bulk ferment.

[Starsky]

From last weekend. I did a 10 lb. pork butt and some beef ribs. My butcher saves the ribs when a customer wants a boneless prime rib roast. Not a lot of meat but inexpensive. The ribs went for 6.5 hrs. and the butt went for 11.5 hrs. in the smoker. It stalled in the mid 170s, and I ran out of time. I had to finish it in the oven. I tried the foil boat method on the butt. It saved quite bit of the juices and when I broke it down, I was able to re-incorporate the fat and juices back into meat. I think this was one of my most flavorful cooks.

[DaveD]

Looks great! Beef back ribs are so tasty, even if not that meaty. Some of the best que I've had for sure.

[Elton's BBQ]

Looks really good!

[Alan Brice]

Beef Ribs in the hot tub! Loving this 16 L by Anova. Cpl days at 132 then quick cool. On the Weber to 160. Man ohh Man!
Must be 75 in Cincy today!

[Alan Brice]

It really is inexpensive Allon . Any container your ziplock filled product will fit in w/room to circulate hot water. Mine is a lesser known Inkbird Pro on sale for under a hun.
I park it by the kit sink n plug into a GFIC, to cover the wet aspect of things. Finish on the grill, smoker or even the oven broiler. Really ups your game n finished product is amazing!

[Alan Brice]

Allon Soo, the blue field goes on the left when it is rotated?

[Allon]

If I get a hundred bucks, I'm eating it...

It looks like your flag is barely hanging on...

[bbq_esq]

First time doing a smoked meatloaf. We had some nice weather here today so fired up the SnS kettle for the first time in a while. 50/50 beef and pork, this was excellent. Looking forward to sandwiches tomorrow.

[Sid P]

I’ve been telling myself for two years that smoked meatloaf sounds great, and I never remember to do it. Yours looks great!

[bbq_esq]

For anyone waiting to try this - do it! One of my new favorites for sure. And lot of room to customize.

[fzxdoc]

Jerod Broussard turned me on to bacon covered smoked meatloaf nearly 9 years ago. It's one of my family's most requested recipes. I make 3 at a time and freeze two so each daughter can take one home with them when they visit. I also make them without bacon on top, to get the crusty barky top. Family likes them both ways but prefers bacon-topped smoked meatloaf.

Great job on your meatloaf!

Kathryn

[DaveD]

My lovely bride made a batch of her killer gumbo the other day. She based her recipe on Emeril's Gumbo Ya-Ya. My only contribution is that I'm the Roux Boy - I stand and stir continuously until the roux hits the color she wants (around the color of coffee with some half and half in it), then she dumps in the chopped trinity and takes it from there.

Chicken and andouille sausage are the proteins, and she often uses one spicy sausage in there too to add zip. Starts with a rotisserie chicken from the grocery store, which really cuts hours off the prep time and tastes wonderful. Served over steamed jasmine rice in a bowl, super simple and amazingly good.

[DaveD]

Nahh, I enjoy being the Roux Boy. My lovely bride and I enjoy cooking together, it's all part of the fun. Plus, she found me some extra long-handled wooden stirrers so that I don't bake my forearms stirring for 20 minutes...!

[Elton's BBQ]

Nice!

[Clawbear57]

What time are we eating?😎

[58limited]

This was actually last night. Another "whatever is in the fridge" stir fry. For the meat I was digging through the freezer looking for elk or bison and found a Click Akuashi hanging tender with a compromised vacuum seal. It had some freezer burn so i thawed it, trimmed off the bad stuff, thin sliced, and marinated it. For the veggies I used onions, shallots, carrots, celery, poblano and red jalapeno peppers, ginger, green onions, and garlic - all thin sliced or cut into match sticks. This is one of the best stir fries I've ever made - so much so that I went back and wrote the recipe down (I combined elements of several beef stir fry marinade and sauce recipes, mostly from Serious Eats). I'm doing it again tonight with part of a grass fed hanger steak.

Sorry, no wok pics - it went too fast, I had the wok screamin' hot.

Mise en Place



Plated. No rice or noodles needed. The wagyu beef was very tender and tasty.

[Elton's BBQ]

Looks amazingly good!

[Clawbear57]

I,'d eat that twice!!

[58limited]

klflowers Here ya go: https://pitmaster.amazingribs.com/fo...-beef-stir-fry

[barelfly]

Been a bit since I made fish tacos. Mahi mahi used here with Holy Voodoo rub, pico, black beans and rice. And a little Casamigos Anejo Tequila to make me feel like I was in Mexico enjoying the beach and music (it’s cold out tonight!)

[Elton's BBQ]

Looks really good amigo!

[bbqLuv]

Two Pork tenderloins, one seasoned with SPG, the other with Bone Sucking Rub.
Cook at 405*F on Traeger, done at 145-150*F internal.
Both great taste and tender as can be. The wife preferred the sweet over SPG, and I enjoyed both of them.

[Skip]

Nice! Pork tenderloin is a favorite at our house.

[Clawbear57]

I have a turkey tenderloin in the freezer I need to smoke.