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

[RonB]

I have been wanting to get back into pizza making, but my wife prefers to not eat white flour. I finally got around to finding a 100% whole wheat dough recipe that looked good. Tue I made "her" dough, and yesterday I made mine, (a Forkish recipe).
Today I made the pizzas in the oven.

Hers, (spinach, rotisserie chicken, and red onions):





Mine (pepperoni):


Too much flour on the bottom...


I made the sauce too and it turned out well. It was adapted from a Serious Eats recipe for a blistered cherry tomato spaghetti sauce. I used canned San Marzano tomatoes instead of cherry tomatoes.

[ofelles]

RonB Second pic where you're showing the bottom of the crust. In the background.

[RonB]

That's a bag of cat treats, but Panhead John keeps stealing 'em.

[gboss]

ofelles dental *treats* because I'd like to see someone try to floss a cat, haha

[nunyaz]

One of the *multitude* of CHRISTmas gifts from my lovely bride was Big Bob Gibson's BBQ Book. On page 73 we found this:

Pecan-Crusted Pork Tenderloin Pinwheels (with Carolina Mustard Sauce)

Had a couple of 'em in the fridge from Sam's and had to try this!!





Have I mentioned what a JOY it's been to cook on the Char-griller Auto Kamado??



The fam RAVED and the wife threatened to leave all cooking to moi

Grace and Peace,
Nunyaz

[nunyaz]

Clay,
Many thanks - first for your kind comments here, but mostly for your kind encouragement when I struggled with the kettle. Truth be told, I would have figured out *how* to do this cook on the kettle if I hadn't gotten such an awesome deal on the Auto Kamado.
Peace,
Joseph

[hoovarmin]

My wife is gonna kill me when that cookbook arrives, but a double endorsement by you guys compels me to amazon immediately.

[Michael_in_TX]

For reasons that are utterly obscure to me, I seem to have just ordered another cookbook.

[rmeugene]

Pigskit went on at 12:45 @225*.

[rmeugene]

This piece of meat is acting weird. Probes as shown above were hitting 180*ish. Checked around with the pen and the center/thinnest section is 155*

[DesertRaider]

Did you figure out what was causing the confusion between temps? And how did it turn out?

[CHNeal]

Ribs went on at 1pm.

This is my first smoke with both the 26 and SNS-XL so I am way out of my comfort zone with ribs. Ive cooked the same ribs the same way on 22 inch kettles with coals banked for almost 2 decades with no variations ….

Running 2 racks of babies-1- 4lb 1-3.5 using my rib rub and sauce. Here goes nothing….

Todays equipment is

Weber 26
SNS_XL
Killa Grilla SS SNS grate

Charcoal is Kingsford Original

[Andrrr]

Those are some meaty SOB's. I also agree with Jim that a seasoned vet like you will surely knock it out of the park

[WayneT]

I’m sure you will (did). Ail this cook just as with your others.

Where did you snag that old smudge pot from? I remember seeing those things in highway construction zones back in the 60s before flashers we’re a thing.

[CHNeal]

WayneT I picked it up at a flea market years ago. I always thought they were cool as a kid and always wanted one so when I saw this for like 5 bucks I brought it home. Thought it would go well around all my other smoke generators.

[mrteddyprincess]

I have not properly (publicly) thanked WayneT for being an incredible Secret Santa! He set me up with a very generous amount of Jealous Devil premium lump charcoal and a ton of charcoal starters.

Last night was my first PK cook in a while and I used the premium lump for a seafood cook for date night. We had glazed sea bass, salmon, and collosal shrimp. Delicious! Thanks again, Wayne!

[Michael_in_TX]

Yes....yes, I would indeed use the word 'colossal' to describe those shrimp.

[DaveD]

Holy crap! Are those crustaceans from the Silurian??? Gigantic!

[WayneT]

You are more than welcome! I’m glad you are enjoying it.

[Jim White]

My good friend John, the crazy Cajun who helps me on the farm a couple days a week (and did the bathroom renovation), dropped off some red beans for us. So all I had to do was cook some rice and cornbread and then warm up the last few poppers from earlier in the week. Dinner heaven!

[hoovarmin]

Anyone who doesn't have a crazy Cajun friend lives in social poverty

[SammyJ]

Alabama White Sauce Chicken

[WayneT]

LOTS of Alabama white sauce chicken. Looks tasty.

[CHNeal]

BACON!!!!

Its not only national bacon day but I also need more season on the griddle so….

[CHNeal]

EDIT: I removed this pointless and not needed complaining.

[Jfrosty27]

As the saying goes, if it ain't broke…..

[ecowper]

Cooked a pork loin last night, came out pretty good. Not my best, but still we cleaned our plates. Made some scalloped potatoes too. No pics on the plate, sorry bout that.

[Andrrr]

You are forgiven.

[Michael_in_TX]

Stuffed!

[skipsdaughter]

I had the day off today so after meeting my mom and Skip for lunch, I put the sous vide container I got through the Secret Santa exchange into use (thanks again WI Bubba) and practiced my cast iron on these chuck eye steaks I picked up when grabbing my ingredients for the souperbowl! I have a couple notes for a future cook, but pretty happy overall!

[CHNeal]

Wow that looks good.

[nunyaz]

I've only done one chuck roast (so far) and learned some - can't wait to have another go at 'em! Those look DEEE LISH!

[texastweeter]

I made chuck eye with a coffee anchor rub...not gonna post them now.

[hoovarmin]

New dish for us - San Francisco-Style Vietnamese American Garlic Noodles from Kenji's "The Wok." Big, big hit with the family. Only regret is not doubling the recipe.

[hoovarmin]

barelfly mnavarre we make a clam spaghetti pretty regularly that is a family favorite and every one of the kids said this tasted like it. mnavarre if only I could get some Dungeness crab here. I thought I had some flying fish eggs to mix in but was disappointed to learn they were all gone.

[fzxdoc]

I've wanted to make these ever since I saw the recipe in The Wok. Yours look great, and are more incentive for me to try this one of these days.

Kathryn

[hoovarmin]

fzxdoc is an easy crowd pleaser. I buy bags of peeled garlic cloves from the grocery store and used the mortar and pestle to grind them up which made it significantly easier. I'm not in to peeling 20 cloves of garlic.

[rmeugene]

So the pigskit took right around 4 hours cooked at 225. Probed anywhere from 165 to 190, but wasn’t necessarily probe tender. Taste was very good but the felt it was a bit dry. Hard to figure this piece of meat. It is something we would get again if I were to order from PR.

[CHNeal]

Ok enough complaining, here’s the ribs. By no means the best I’ve done but the girls thought they weren’t bad.
Had to audible a few times and ended up a bit more done from a longer then usual wrap and a real hot sear over the SNS.
I’m the end they were better then no ribs and I had a great afternoon cooking to feed my family and that’s why I do this.

[CHNeal]

Jfrosty27 WayneT
@ecowper

Thanks guys.

[nunyaz]

Clay - Only ONE Question ... did you click the tongs enuff??
Good lookin' ribs, my friend

[fzxdoc]

They sure look purdy.

We're always our own worst critics. If the family loved them, then you're golden.

Kathryn

[Michael_in_TX]

I've had this bottle of Bertolli Alfredo Sauce staring at me for several months now, so I decided to do a quick shrimp alfredo. I tried something a little different tonight by smoking the shrimp on the pellet grill. They turned out quite good!

I also did Kenji's thing in which he brines his shrimp in water, salt, and baking soda. (page 144 of The Wok) As I've never used this particular brand of shrimp before, I'm not sure if it did anything, but it certainly didn't hurt.

Shrimp cook fast! I put the pasta in boiling water and put the shrimp on at 225 F and they were both done in 11-12 minutes!

(And I have no idea why I bought that sauce. It was a little on the bland side. Alfredo sauce is basically just cream, garlic, and parm, so I think I'll make it myself next time.)

[WayneT]

Shrimp on the chimp. There’s a pun in there somewhere. The result looks great.

[nunyaz]

Not a shrimp fan (they ALWAYS make me think of the George Carlin line: JUMBO shrimp!) ... but LOVE Alfredo, and agree that Bertolli is NOT the go-to