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

[Spinaker]

Awesome pictures and cooks folks! Everyone is killing it!

[SammyJ]

4 butts went on last night
17 pounds of pulled pork put up

[DaveD]

That supply of pulled pig looks adequate

[WayneT]

No Hunger Games at your house.

[hoovarmin]

Two from this week. My sons, sons-in-law, bro-in-law, and father-in-law had a man's night steakapalooza Thursday evening. My BIL had a Japanese Wagyu and he was afraid to cook it, so he asked me to do it. I added two prime strips and a dry-aged choice strip. The after pic is the first cut of the Wagyu.



Still exploring the Wok and loving it. Restaurant style Sesame Chicken from Kenji's The Wok. This was so good we made it again the following night for dinner.

[SheilaAnn]

This post has turned into a MCS enabler post! 🤣

[WayneT]

That wagyu is amaze-balls! Nicely executed all around.

[tbob4]

Mighty fine looking steak!

[flepper]

Pulled pork tacos. Smoked on my M1 using Fireboard 2. Came out very moist and tasty. I loved how the M1 stayed dialed in on the temp throughout the cook.

[DaveD]

I'll be doing a butt next for putting by some pulled pork portions, but for the on-the-day meal something like this looks great!

[rlozinak]

Reheated some beef ribs in a 250 oven for 2 hours

[Old Glory]

Chicken and Rice

[tmaan235]

Cmon you guys, just ate and I'm drooling....

[Elton's BBQ]

Looks veeeery good!

[tbob4]

Great photos!

[58limited]

Yesterday's dinner rolls becomes today's ham and cheese sliders

[texastweeter]

We made those for the first time a few months back. Man are they good.

[smokenoob]

Cod looked good at Joe Patti’s so that’s what’s fer dinner, baked, not grilled though 🙄 , after dinner tied flies for speckled trout that will be here soon, caught two shorts yesterday, threw them back to get bigger!

[smokenoob]

texastweeter always wanted to do that! post pics!

[texastweeter]

For sure!

[barelfly]

I’ve salt water fly once. But, I’ve used the flies for some bass fishing a few times. I was so excited to tie big stuff back in the day I studied up on it and then taught a class at the fly shop. Man I do miss tying up some bugs! But all the stuff I tied was usually tiny #24s for the tail waters in NM and CO

Enjoy that Aruba trip!

[Richard Chrz]

Leftover smoked pork loin. Made a blue cheese cream sauce, cut up peppers and onions, boiled some pasta, brought it all together and topped with fresh cilantro.

[Draznnl]

Aw gee, leftovers again.
Heck Richard, your leftovers look better than my planned out meals.

[Smoke n Beers]

My Sportsmans club does a Game Dinner each year. Our annual contribution has been a variety of sausage. This year we are doing Andouille sausage. The problem is, I have a tendency to maybe do an excessive quality control. Hid the bathroom scale!

[Clawbear57]

I need to learn.

[tmaan235]

Define " Excessive quality control, sir "
It does not compute.

[Smoke n Beers]

This sausage is a cured sausage.
"Excessive Quality Control" = tasting way to much of the finished product. Sorry if I wasn't clear.

[Elton's BBQ]

Wieners and mash today..

[Allon]

Looking good Elton!

[texastweeter]

Venison burgers and cheetle dusted tots

[bbqLuv]

Like the picture.
Feeding the family.
You Done Good!

[SheilaAnn]

What in the wide wide world of sports is a cheetle dusted tot?

See what I did there?

[texastweeter]

"Cheetle" is the technical term for cheeto dust. You can make it with powdered cheddar cheese, gas station parm in the green tube, powdered buttermilk, nutritional yeast flakes, and salt. SheilaAnn

[smokenoob]

Weber vortex chicken!

[tmaan235]

So! Just ordered a vortex. I see yours wide end up, thought it would work better as a jet engine, teach me Obi Wan Kenobi.

[smokenoob]

tmaan235 it’s hard to tell in the pic but it is actually wide end down 🧙♀️

[tmaan235]

Ok, just unwrapped the vortex going to fire it this weekend. Methinks theres a rack of back ribs in my future. Film of the fire dept response to follow

[WayneT]

My first attempt at Chicken Scarpariello.


Ohhhh-mmmmm-geeeee! What a flavor bomb! My olfactory senses where overwhelmed when I added in the pickled red cherries and juice to the onion and red bell pepper. But wait, there was more. To wit: toss in the garlic and sage and you’re talking organic (n=sm) smells emanating from the pot. The layers upon layers of flavors in this dish are absolutely ethereal. Where have you been all my life?! Huge shoutout to Troutman for posting the recipe and anyone else who has recently cooked and posted it. I know I got the inspiration from someone here so take a bow.

I used hot Italian sausage and thought it added a nice heat to the dish. My wife offers a second, divergent opinion. 🫤

[SheilaAnn]

Nice! I thought I did scarpariello? No matter. We all get to enjoy a great dish. When I did it, the sausages I had were smaller, so I left them whole. Tell me you had some crusty bread to soak up all the yummy goodness?

[WayneT]

You most likely did and were my unknown muse. We soaked up that juice with some of my onion & sun-dried tomato focaccia, SheilaAnn.

[Richard Chrz]

That looks incredibly tasty!

[58limited]

Prawn Puri from Dan "The Curry Guy" Toombs:

Mine just after adding the shrimp. I cooked the sauce down a little to thicken it and served it over rice. Looked a lot like jambalaya.

[Clawbear57]

Not sure exactly what it is but it looks good.