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

[jfmorris]

Most epic cook ever! I present…. Tube steaks on a gas grill…

[jfmorris]

WayneT glad someone else appreciates Nathan’s! My wife and I don’t really bother to buy much else. There’s just something about the spices they use that gives them a unique and delicious flavor. If I’m not grilling brats, it’s gonna be Nathan’s.

[WayneT]

Nathan’s or Hebrew National are the only hot dogs found in this house.

[RichieB]

wayne T I suggest that you find and try Feltmans, with casing.

[Michael_in_TX]

Tonight I cooked up some Greek Gyro Bowls. This recipe is from Dimitria's Dishes: https://www.youtube.com/watch?v=g72Il7OlcPA

First, you take some flank, flap, or skirt steak (I used flank), slice it thinly and against the grain and marinade it overnight in olive oil, red wine vinegar, oregano, and garlic.

The next day, you make the rice pilaf. In a rice or pressure cooker, you start by toasting some vermicelli pasta in some butter, then add in two cups of basmati rice, two cups of chicken stock, juice of a lemon, and some salt. Let the pressure cooker do its thing.

When it's done, the steak cooks extremely fast. It took less than two minutes to get the slices to my desired doneness.



Layer the steak on top of the rice, add some tomato and cucumber slices, and a bit of tzatziki and you're ready to eat!



This turned out absolutely fantastic. The steak was incredibly tender thanks to the vinegar and infused with the delicious flavors of oregano and garlic. The pilaf was quite tasty and toasting the vermicelli really added to the dish. And like much Greek food, it is just so fresh tasting!

[Elton's BBQ]

Looks good!

[texastweeter]

Sourdough waffles and French style eggs. I added a dab of tabasco to mine.

[bbqLuv]

Tabasco? Okay, interesting and a bit different.

[ofelles]

A Dab? I guess it's open t interpretation. 😁.

[Jfrosty27]

I sometimes like enchilada sauce on my eggs. Just a few dabs.

[Mosca]

First try at Eggs in Purgatory. We had some leftover stewed tomatoes from Junie G’s Family Restaurant. I added some red pepper flakes and garlic, then topped with Parmesan, mozzarella, and fresh basil. I put Everything Bagel seasoning on the English muffin, I love that stuff!

[Elton's BBQ]

Hangersteak SV today..
Mushroomsauxe potatoes and veggies on the side.

[Elton's BBQ]

I used a gasburner TheCountofQ

[Clawbear57]

Great plate, love the way the steak is cooked.

[troymeister]

Very nice! How did you make the Mushroomsauxe? Looks really good.

[JuergenQ]

Mixed skewers

[Clawbear57]

What's on the skewers? Looks good.

[JuergenQ]

Left side chicken breast, right side sliced corncobs and potatoes

[SammyJ]

Cheeseburgers Tonight

[SheilaAnn]

This aren’t SammyJ burgers, no jalapeño slices. Oh wait, I see it’s pepper jack cheese. Ok, then… 🤣jk

[radiodome21]

Invited friends family over to watch the Marquette-Xavier Big East Championship game. Marquette alums only though 🤪. So many wins today. Marquette is winning currently and Mariano’s (Kroger) is running a sale for baby back ribs at $2.77/lb for Prairie Fresh ribs. Final cost for 5 slabs was like $50. Ended up giving 2 slabs to my BIL because they canceled at the last minute.

3 slabs on the Silverbac and 2 on WSM. I bought a water pan cover on Amazon this week and wanted to try that out. I’m sick of covering that thing with foil regardless if it’s filled.

I removed the membrane and kind of followed the video that Panhead John posted the other day. Didn’t use any pepper though. Maybe next time. Either way they are fantastic and will be utilizing the wrap from now on.

[Clawbear57]

Nice ribs

[Finster]

Stuffed pepper soup.
served with some cheddar cheese bread I picked up at the amish bakery.

[Elton's BBQ]

This looks really good!
Got a recipie for it?

[TheCountofQ]

Yep. Definitely needs a write up.

[Finster]

@Elton’s BBQ
@TheCountofQ

It came from the website eating on a dime.

https://www.eatingonadime.com/crockpot-stuffed-pepper-soup/#wprm-recipe-container-16349

It’s a slow cooker recipe, but I did it on the stovetop. After adding all the ingredients, I just brought it to a boil, then let it simmer for an hour or so until the peppers were done.
Super easy…

[mnavarre]

Stopped at the Fancy Meat Store on the way home from work since I'd been craving their bourbon sausage.


First thing's first: get some onion carmelizing


And while the sausages are poaching (in beer, butter, and onion, natch) get charcoal going to get some char on 'em. The fire pit's already going, so no need to waste a lighter cube.


I love Audrey for cooks like this. An 18" kettle gets the jog done with less than half the charcoal I'd need in one of the 22s.


I had something of a revelation: I tossed a couple tablespoons of coarse Dijon mustard into the poaching liquid and reduced it until I had a nice sauce. Frikkin' amazing, especially on the bourbon sausage.


And today I made a big batch of Concession Stand Chili Sauce. There are chili dogs in my future, maybe even a Frito boat.

[bbqLuv]

Which type of Fritos Corn chips will you use?

https://www.fritolay.com/products/fritos-original-corn-chips

[ssandy_561]

Would that chili sauce go well with a walking taco and/or nachos with cheese. I’m looking for a universal chili sauce for hot dogs, walking tacos and sloppy joes for get togethers I frequent.

[mnavarre]

ssandy_561 Yep, that's exactly what this chili sauce is for. In fact, when I made up the recipe it was for Frito boats but it's perfect for chili dogs and nachos.

[Smoke n Beers]

Long day. Wasn't sure what to do for dinner. Had some plumb tomatoes and love Bruschetta. Had some chicken breast, vegies and some cabernet (that was
for me). End result:

Bruschetta & Garlic Chicken Stir Fry.

[Finster]

Looks fantastic.
I could eat bruschetta as a meal itself
Love that stuff

[Clawbear57]

I like what's in your refrigerator.

[fzxdoc]

What Clawbear57 said. You've got some real goodies in that fridge to "cobble together" a meal like that. Nice job!

At the end of a long day, I'd probably have opted out for some beer and popcorn.

Kathryn

[texastweeter]

Smoked yard bird and cilantro rice

[Clawbear57]

Great job with the skin.

[tbob4]

Like Clawbear57 - the skin is perfect

[RonB]

A couple recent cooks

A chop on the grill. I made an Asian sauce, but forgot to use it.



Sides were a potato pancake, asparagus, and a cheese and garlic biscuit, (sorta Red Lobster clone)



Tonight I fixed chicken breast fajitas inside

I was working late in the shop, so no sides.

[Old Glory]

Ribs up at camp

[Elton's BBQ]

Looks fantastic!

[bbqLuv]

Looking good in the Rib-a-Hood.

[tbob4]

Beautiful!

[SoulHunter07]

Homegrown BBQ tonight…I raised the turkeys and grew off this wild sow after catching her as a shoat. She was finished on acorns the last 3 months before butchering. I smoked the front shoulders on the FEC100 and SVQ’d the turkey.

Dark meat turkey and wings:

Pork shoulder and turkey breast:

Pork shoulders:

[SheilaAnn]

Finished on acorns? What was the taste?

[fzxdoc]

What a spread! You worked some cooking magic there for sure.
Nice color on that SVQ turkey. How long was the Q part?

Kathryn

[SoulHunter07]

SheilaAnn, it is outstanding. Good marbling and not gamey at all.

fzxdoc, I think I did 1 hour at 200°. I kept an eye on the internal temp to make sure that it didn’t overcook. To be honest, I might like it better seared hot for less time to get a little more color on the outside.