Show Us What You're Cooking! (SUWYC) - Volume 29, Spring 2023

[Jim White]

Funny that PJ should mention "Mr. okra on my pizza" just above here. Because I had to buy a whole bag of fresh okra to put some on the pizza and needed to do something with the rest of it.

There is a local Indian restaurant that my wife and I have loved for over 20 years. One of our favorite dishes there is Bhindi Masala (okra curry). Over the years, I've tried several different recipes I found online and haven't come close to their dish. The latest recipe I found is now a keeper. An interesting twist in this recipe is that they say you can preserve the best non-slimy consistency of the okra by skipping the initial okra saute and putting it into the air fryer instead.

Here's the okra after the suggested 4 minutes at 320 degrees:



After assembling and cooking down the masala, the okra goes in at the end to warm up and soften just a bit.



This came out really tasty. The flavor profile is a little different, but the overall quality is almost up to the restaurant's version.

[shify]

Love bhindi masala. Will absolutely have to try this.

[acorgihouse]

I love okra fried, and solid/firm. I hate the slime, which was served to us out of the pot when we were kids, stringy and gooey. I'm thinking the air fryer trick would make it a bit less soft in gumbo? I like it with a little bite. Thanks.

[Jim White]

There was plenty of bite left in the okra. Even on reheating the leftovers for my lunch. I think the secret is that the air fryer time is short and so the okra doesn't get over-cooked. acorgihouse

[JCBBQ]

Haven’t made Kenji’s Peruvian chicken and green sauce in a while. We love this chicken!

[SheilaAnn]

JCBBQ one of most favorite recipes! I can take a bath in that sauce!

[Smoke n Beers]

Culinary artistry at it's best. Yum.

[acorgihouse]

Oh, I love this. Haven't made green sauce in a long time, I usually double the garlic so it makes your tongue tingle, and I can literally eat it with a spoon!

[RogueCookers]

Brisket. I live in Texas of course.

[barelfly]

Dang! 3?? What cooker are you cookin on!

[Clawbear57]

Looks great.

[texastweeter]

Had very lille time today to cook. Old faithful here. Dogs with relish, mustard, pickled jalapenos, onions, and celery salt.

[Jfrosty27]

Nothing like a good doggy. They’re great anytime. I had a couple for lunch today in fact. Yum.

[Smoke n Beers]

Love them stacked like that!

[DraigBlackWolf]

A little late on the post but here was our 27lbs Homemade Corned Beef.
Smoked 4 hours over pecan, an instead of boiling we popped them in our pressure cooker with Guinness. A tad longer on the cooker than we wanted as it literally tore to pieces. Never smoked CB before but it was amazing.

I have been using this sites brining recipe for five years and it has never failed in any application.

[acorgihouse]

Beautiful, and man, that's a lotta corned beef for one sitting!

[barelfly]

Heck yes to homemade corned beef!!!!

[SheilaAnn]

I do not make this dish often enough! Used the Keta Salmon from Sitka. You can’t see it, but all the goodies are on a bed of jasmine rice with nori. And no waste as I even roasted the salmon skin.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/1302004-spicy-salmon-poke-bowl#post1302004

[Alan Brice]

Thanks PJ certainly do not want to run afoul. Exactly what I meant to convey.

[theroc]

Most excellent!

[Smoke n Beers]

Love it. Great presentation as well.

[Troutman]

From the Mr. Bones tribute cook, some Mangalista Pork Ribs cooked Texas style with S&P. Smoked with cherry chunks until they reached a probe tender 203*F.

[Richard Chrz]

Great to see your cooks again Steve!

[Michael_in_TX]

Gorgeous and, without question, good to see your posts again!

[Smoke n Beers]

This is culinary perfection. Well done!

[Huskee]

This was last night's meal- a section of a pork loin. Dry brined then I added a 50/50 mix of Big Bad Beef Rub and Meathead's Tuscan Herb Poultry rubs. Yum! Taken to ~140-145. Soft and juicy to no end.

I also am in the process of making a bourbon cream sauce. It tasted wonderful as I whittled down my recipe, and I was pleased with my final iteration. However, it just didn't go too well with this particular pork loin. Too sweet, even though I thought I'd added enough acid and salt to balance the sweetness. I suspect this sauce may be better suited to duck, or a more herbal and less bold pork dish.

[troymeister]

Bravo!!...Looks Awesome!!

[barelfly]

That crust looks perfect!

[Richard Chrz]

Fantastic!

[Jim White]

Bones for Bonsey. And some spirits for sipping.

[barelfly]

Nice bones!!! And is that a bourbon??

[Jim White]

barelfly It’s Canadian. Kind of embarrassing that there was no bourbon on hand.

[Huskee]

The very older the Wiser

[SammyJ]

Chicken Kababs
Bacon, paprika, Sugar, and BBQ Sauce

Chicken Coated and resting in Fridge


Off My Yoder

Plated



Yellow Rice

[Clawbear57]

I've got to try kabobs.look good.

[Huskee]

You've got cotton candy stuck in your beard!

[SammyJ]

purple die

[texastweeter]

Venison ragu bolognaise. Didnt feel like rolling out any taglatelli so boxed pasta was the ticket.

[Richard Chrz]

Pizza night.

[Panhead John]

I sometimes try to think of new things to stuff a pork loin with and tonight I found my Holy Grail. I had just bought some crawfish tails to make an etouffe with and changed my mind. Pork loin stuffed with crawfish? Oh hell yeah. I also had some Jimmy Dean breakfast sausage on hand and decided to use that along with some cream cheese. So I made…crawfish, cream cheese and sausage stuffed pork loin! Dusted the outside of it with Tony’s….dang, it turned out pretty darn good. Try it folks, I think you’ll like it. Green beans on the side.





Crawfish and Jimmy Dean breakfast sausage mixed together….


Pork loin stuffed with the cream cheese mixture

Sprinkled withTony’s, tied up and ready for the grill



45 minutes in


Ready to eat

[MBMorgan]

Looks great, PJ ... but where's the ketchup?

[Jfrosty27]

Now that’s something I never would have thought of. But crawfish are not exactly a stapke up here. I wonder if they are even available here? I’ll start looking for them now for sure! Great work PJ.

[hoovarmin]

That is a winner! Nice work John!

[krevere]

All a good brisket needs is salt, pepper, and 9 hours on nothing but post oak in an offset smoker. A day well spent!

[barelfly]

Well…second post and you are putting up brisket like that! Welcome from the Land of Enchantment! And what offset are you smoking that good brisket on!

[Jfrosty27]

Winner. 👍👏👌

[krevere]

#barelfly… The pit is from Texas Pit Crafters. Very well built cookers. It’s been sitting under a tree at my buddy’s ranch for a couple of years and it’s holding up like a
champ.

[RichieB]

Porterhouse on the Kettle with SnS and Mesquite. Nice cut. Seasoned with SPG Plus Butter. I like that stuff.

[Panhead John]

No pics showing.