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

[StrikeBBQ]

Today’s BBQ a Randall Lineback brisk and three Volcano Shanks.

[SheilaAnn]

But those shanks!

[texastweeter]

Park them shanks on some taters or grits stat! Georgous!

[DaveD]

Shank you very much!

[Skip]

Got to cook on the MAK tonight. Chicken Breast, Peppers & Onions, Brussels, and Cinnamon Toast. Washed down with a Toasted Bock.

[bbqLuv]

Toasted Bock, just may have to give that a try this summer.

[RichieB]

Store bought Saturday. All ingredients were prepared in some way that all I did was put it together. T.J'S Chicken Burrito, Pace Picante Sauce, Minute Brown Rice and Kraft Mexican 4 Cheese. The rice and Burrito were cooked per instructions. I put the Picante sauce and cheese in the 5 inch C.I. Heated, melted down, then spread on both Burrito and Rice. Easy and delicious.

[mnavarre]

Al Pastor sausage breakfast tacos for dinner? Don't mind if I do.

[Andrrr]

It’s always a good time for a breakfast taco or burrito

[barelfly]

Yes! So much flavor coming out of all of that!!!!!!

[texastweeter]

Pickle brined lemon pepper chicken breast for sandwiches. Not pictured was baked mac and cheese.

[troymeister]

A little Poor Man's Veal Marsala Tonight, Pork Tenderloin Cutlets in lieu of Veal. Served over Linguini with Pear, Shaved Fennel Salad, Homemade Red Wine Vinaigrette Dressing.

[valvoline10fan]

looks delish & im sure it tasted delish too good job like applebees says " eating good in the neighborhood"

[WayneT]

I have subbed pork for schnitzel many times as well. That looks delicious. Well-played.

[Old Glory]

Great idea!

[barelfly]

I thank SheilaAnn for this find! She recommended dangmyeon, or sweet potato noodles, last year some time. I’ve used them a few times, but I don’t think I made Japchae with them.

Tonight, this was a fun cook! Japchae is so good! The noodles, the beef and all the veg! And of course the sweet and salty from the sugar and soy! I used the Woks of Life recipe for Japchae and then took the Jidan (egg garnish) from SeriousEats. It’s a process kind of cook, mise en place is a must! But is it ever worth it! Instant favorite!

[RonB]

That looks great!

[SheilaAnn]

barelfly adding the egg is well played, chef! Loves me some japchae!

[theroc]

Over 9 inches of rain in the last day and a half so cooking inside again. Chuck roast beef stew. flyingpiglet 's homemade sauerkraut.

[texastweeter]

Looks super hearty. I'd for sure eat it!

[theroc]

barelfly - no, never made or eaten sauerbraten.

[theroc]

SheilaAnn - we accumulated over nine inches between early Friday morning and this morning. I don't know exactly how much over nine inches because our rain gauge was overflowing yesterday morning. That happens when it reaches 6.5 inches.

But it was a long, steady rain and we didn't get any bad flooding in our area.

[RickyBobby]

Did a couple butts today on the Bronco. She needed a little work out. Lol!

.

[fzxdoc]

That Bronco did good. So did you!

K.

[bbqLuv]

I see the clean bone pull-out doneness gauge.
Pulled pork is so useful for a variety of dishes.
You done good in the BBQ Hood

[valvoline10fan]

Did some st Louis spare ribs last weekend & daughter Sarah whipped up some homade bbq sauce & sauced them at the end they were perfect!

[DaveD]

Alright! Getting the fam in on the action.

[WayneT]

Father and daughter did well!

[JuergenQ]

Allium and Aspargus ( green ) on grilled Chicken breast with grated cheese, covered with herbed cream cheese and Pommes Dauphine.

[fzxdoc]

Wow, what a beautiful presentation, Jeurgen. Is the allium that you refer to leeks or green onions? I'm obviously looking for the equivalent term in English. So it looks like you first put the grilled chicken in the pot, topped with cheese, topped with onion(?)/asparagus mix, and finally topped with Potatoes Dauphinoise? Did you use Gruyere cheese?

Nice job!

Kathryn

[JuergenQ]

Hi Kathryn, thank you for your friendly comment. You're right I refer to leeks. Wasn't sure about the expression. These were if you like 5 layers. Meat, cheese, aspargus mix, herbed cream cheese and on top Potatoes Dauphinoise. As a grated cheese I use a regional one " Allgäuer Emmentaler".
Kind regards Jürgen

[TheCountofQ]

Portobello...

[TheCountofQ]

It's a senior moment gone right, and repeated. Posted it up in the 'Appetizer & Sides' section. Might should have gone in the 'Vegetables' section. https://pitmaster.amazingribs.com/fo...fed-portobello

[JuergenQ]

Looks great, what dough did you take. Looks like pretzel dough.

[TheCountofQ]

JuergenQ That is a mushroom.

[ecowper]

Yesterday I threw together a batch of chicken and beans. And I happened to have some bratwurst handy, so I tossed two of those in, as well. I decided to make it with Flageolet beans, which add a fun green color to the stew. And have a nice, nutty flavor to them.

Basically, I made a southwestern cassoulet

[fzxdoc]

Southwestern Cassoulet--that's got a real ring to it. Love those flageolet beans. They look almost too young to die.

K>

[ecowper]

fzxdoc Stacy was giving me grief because there was southwestern chicken stew with french beans and German sausage. And we drank an Argentinian Malbec with it.

[fzxdoc]

Well, Stacy is right after all, Eric--you really skipped across part of the globe with that dinner! Talk about covering your bases. It looks really delicious. Including the Argentine Malbec, one of my fav wine flavors.

K.

[Benjo]

Getting ready for St. Patrick’s Day.

• 16lb USDA Prime brisket
• Wet aged 45 days
• Trimmed to 8lbs. Point and flat

My brine is in the fridge: 2gal water, 2cups Morton kosher salt, 44gm Prague #1, 6oz Pickling spice. Once it’s nice and cold, it’s going into the brining bucket for seven days.

I will probably do corn beef with the point, and pastrami on the smoker for the flat. Left an 8th inch fat cap on the flat, but I’m bottom side up in the pic. This is the first time I’m doing corned beef and pastrami from scratch. Any feedback is welcome!

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2/28 Update: added brine pic. I really like this bucket. Center cap locks down to keeps everything submerged.


3/5 Update:

• Pulled everything from the brine yesterday.
• Soaked in water overnight to desalinize.
• ‘Split the flat in two.
• Did Meathead’s Katz style pastrami rub
• Now in the smoker for 5 hrs.

Smoking with pecan and used Penzys spices that I picked up just yesterday. I mean ingredients are everything and with this much effort gotta use the good stuff.

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[Smoke em if you got em]

Looking forward to seeing the finished goods!

[Benjo]

Yes texastweeter. You know my end game too.

[ecowper]

Also just remember, pictures or it didn’t happen!

[RonB]

I think I forgot to post this the other day, so here's a chicken quesadilla. It has jalapenos, onions, and diced tomatoes as well as cheese and chicken. It was topped with sour cream and salsa. My wife now prefers quesadillas to fajitas.