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

[texastweeter]

Biscuits and dirty venison gravy.

[grantgallagher]

I just salivated all over my keyboard

[WayneT]

My wife made breakfast this morning.


Open-faced breakfast sandwich - toasted rosemary/Parmesan focaccia topped with egg, cheese, onion, shrooms and tomato. She cooked the eggs in the herbed olive oil for an extra kick of umami. That’s Nueske’s Applewood smoked bacon on the side.

[DaveD]

Gooooooooood morning indeed. I have got to get me some of that Nueske's somehow. I've lost track of how often I'll see a shot like this and say "geez, lookit that bacon!" and it is ALWAYS Nueske's.

[WayneT]

DaveD They will ship! You can get second quality bacon (just not perfectly sliced or packaged) for $10 less than first quality. I recommend the 5 lb package of Applewood smoked.

https://www.nueskes.com/

[SammyJ]

fun food

[Richard Chrz]

Grilled cheese for lunch today.

[bbqLuv]

Nice,
I have to open face to eat a sandwich.

[DaveD]

I don't even need to glance at the name & avatar when I see that bread cross-section to know whose post this is...

[WayneT]

Yep!

[texastweeter]

NY style dirty water dogs.

[SheilaAnn]

Straight outta Marcella hazan… Bolognese

[barelfly]

One of my favorites!

[WayneT]

Such a killer recipe with your special attention to presentation.

[fzxdoc]

Marcella. What an icon. You did her justice with that cook, Sheila.

Kathryn

[SheilaAnn]

Friday night pizza… cooks country tavern style (Chicago thin crust). Turned really good. Brought back memories. Next time, a bit more salt in the dough.

https://interactive.wttw.com/playlist/2019/09/03/cooks-country-chicago-tavern-style-pizza

[bbqLuv]

I want some to go with my PBR

[WayneT]

Beautiful pie and perfectly cooked crust.

[Old Glory]

Perfecto!

[ItsAllGoneToTheDogs]

There's baseball on TV! Granted it's spring training bit still...

There were mistakes made... the gray food coloring only kinda worked in the ranch, the black food coloring was a terrible idea and the HCC black would have been sufficient and less messy... and the orange wing sauce (Hooters) isn't as orange as it turns out on breaded wings. Still a fun cook though.

[bbqLuv]

Wow, those are Giant Letters.
Park them in a Candle Stick holder
Sorry for the double pun
Ooops, make that a triple
Now I better head for home.

[barelfly]

Baseball!!!!!!!!!! And good food!

And go Mets!!!!!

[ItsAllGoneToTheDogs]

barelfly I think the Mets are the only team Dodgers and Giants fans can agree to root for when we're not playing against them of course

[58limited]

Fired up the KBQ.



Wibs!



Fried Smoked Wibs with Korean BBQ sauce!!

[bbqLuv]

Come on, grill, light on fire,

You know that it would be BBQ
You know that it would be brighter
If I was to say to you
Grill, we couldn't get much higher

Come on, Grill, light on fire

[Spinaker]

Just wow! Some sticky ribs for the crew?

[58limited]

Spinaker Yep, I took them to the brewery where a new (future) BBQ joint help a pop up and shared them with staff and friends. Very well received, I'll be making them again.

[SammyJ]

BBQed Smoked Wings

[ofelles]

I took some liberties with Troutman Texas Rd. Using up the Tri Tip from last week cooked on the SM.



My liberties were to correct of perfect the recipe. Rancho Grodo Bayo Chocolate beans!



Now that's chili

[SheilaAnn]

RichieB 🤣🤣🤣
Panhead John 🙄🙄🙄 🤣🤣🤣

[bbqLuv]

I noticed as it should be, Beans in the Chili. I could down that no problem-O
What adult beverage pairs well with said Chili?

[ofelles]

@bbqLuv
Earp’s Sarsaparilla 🙄😉

https://orcabeverage.com/product/earps-sarsaparilla-3/

[TheCountofQ]

It's cold out (7* wind chill), so cheated & did the deed indoors tonight... Strip, SPG, & CI Luvin'.

[Finster]

The meat counter had ground veal this morning, and I had a half dozen containers of leftover tomato sauce in the freezer, so we made a big batch of meatballs in frankensauce.
Ended up with 3 dozen meatballs, plus a bunch of minis to be used in future soups.

[SheilaAnn]

Finster “frakensauce” 🤣🤣🤣 I may or may not have done this 1 or 4 times in the past. 🤣🤣🤣

[barelfly]

Yummmm! My wife is making meatballs tomorrow! This is a great way to get ready for them!

[grantgallagher]

Did a chucky with oakridge black ops brisket rub. Low and slow to about 175 then foil boated and turned up to 275. Fully wrapped and stuck in the oven (heated to 170 and turned off) when it hit 204ish to rest for about an hour and a half. Pull apart tender and moist.

Turned into family choice of fold your own wrap/burrito/taco etc. Mine below.

[fzxdoc]

Great flavors there. Black Ops rub is so delicious. Nice cook!

K.

[Starsky]

Attempted chicken and sausage gumbo. Didn't come out bad, actually tasty but I have questions for the gumbo experts. I combined parts from different recipes to achieve what I wanted. Because I browned the sausage and chicken, I decreased the cooking times called for in the recipe. I followed the cook times for the vegetables fairly close. When the gumbo was done the vegetables had rendered down quite a bit in relation to the amount of liquid called for. I expected them to stay a little chunkier. I had to use a corn starch slurry to thicken it. Is this typical of gumbo?

[Finster]

Starsky
I’ve just spent the last hour watching YouTube videos on making dry roux.
Definitely giving it a try

[barelfly]

I love the dark roux you have there! I also go heavier on flour than oil, as Panhead John mentions. I like my gumbo thicker than what is called for probably, but that’s just how I like it.

This looks excellent!

[fzxdoc]

Great-looking gumbo! Tasty, I bet.

Oven-made roux is fine--Alton does gumbo that way. The darker the roux, the less it thickens. I still prefer making it in a pan, though.

Okra is a good thickener, added at the end. Don't use it exclusively for thickening or the sauce will turn slimy. I don't use file because the sauce seems stringy with it. I cheat and mix in a lighter roux right at the end because we like a stewy as opposed to soupy, and a blonde roux has the raw flour flavor cooked out.