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

[Mosca]

More breakfast tacos. Two for breakfast, two for lunch. These might have supplanted hamburgers as my favorite food.

[fzxdoc]

I really like those taco holders. Very colorful!

Kathryn

[Mosca]

fzxdoc $3 each at Walmart.

https://www.walmart.com/ip/Prepara-Multiple-Taco-Rack-Holder-Red/1619125393?wmlspartner=wlpa&selectedSellerId=0&wl13=1623&adid=222222222771619125393_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-294505072980&wl5=9007144&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=1619125393&wl13=1623&veh=sem_LIA&gclid=EAIaIQobChMI8MPVs8v4_gIV-8zjBx2EWAodEAQYAiABEgL9APD_BwE&gclsrc=aw.ds

[fzxdoc]

Thanks, Mosca. I think I get a couple of them. They're better looking than the dinosaur ones we have.

https://m.media-amazon.com/images/I/71HhoigSRUL._AC_SL1500_.jpg

[smokin fool]

Seems like ages since I fired up the old Keg but today's the day, clear skies and Temps in the low 20s all be it the winds kind gusty.
Found a couple pork butts for a gòod price fo brought em home.
Cooking on Visions lump with maple chips and mesquite chunks.
Using my homemade Mississaga Delta dry rub
Hope to dial in the temp at about 280 but with the breeze most likely 300.
Updates on the top of every hour.....

[KimO]

In for the ride!

[Johnny Booth]

Spatchcocked chicken. Cherrywood smoke and charcoal in the PK. Simon & Garfunkel herb blend from Meatheads Recipe. Roasted veggies on the grill. Potatoes, carrots, beets. Crispy skin, moist meat.

[smokin fool]

My son brought a spatch cocked bird home last week for the first time, it sold me, cooked up really well on the gasser.
Next time on the smoker.

[theroc]

Great color!

[Clawbear57]

That bird is perfect.

[KimO]

Chicken looks great!

[DTro]

My better half asked for picanha steaks for mamma's day. Of course she got 'em, with sides of zucchini and Mexican rice.

[KimO]

DTro the fat cap that was on the Picanha I ordered from Wild Fork was very thick, up to an inch at its thickest. I just ordered another one and think I will be trimming it down to about 1/4". Recommendations?

[KimO]

Should I be putting this question in a different place?

[DTro]

KimO To gain the wisdom of the Pit, you may want to post the question elsewhere to see what the many genius pit-masters prefer. In the middle and last photos above, you can see the fat cap at the top of the image. It was about a 1/2 inch after I trimmed it. The only reason I pinched some off was to render tallow.

[Michael_in_TX]

I continued my Bachan's experiments this afternoon for lunch. I had a bunch of vegetables I needed to use up -- mushrooms, carrots, bell peppers -- so I did a quick vegetable stir fry.

Silced every thing and got the mushrooms going in some avocado oil while the water for the egg noodles started to boil. I then added the bell peppers and carrots as I dropped the egg noodles in their water.

Two minutes later, I added a tablespoon of minced garlic, got that fragrant, then drained the noodles and plopped them in. Then I poured in 1/4 cup of Bachan's Hot and Spicy sauce, swirled that around for a bit (but not too much, did not want the sugar in that to burn) and plated it up.



Incredibly good. Any variety of Bachan's is a nearly instant stir-fry sauce. Two changes for next time....I'll use half the sauce (you can see it pooling up at the bottom) and I'll add in probably a teaspoon of corn starch to thicken it, as all of Bachan's sauces are relatively thin.

[RonB]

It looks like you are taking care of business with your Bachan Turner Stirfry.

https://www.youtube.com/watch?v=NCIUf8eYPqA&t=26s

[Spinaker]

NY Strip steak brushed with beef love and garlic. Cheese broccoli, Mexican street corn and some garlic bread. Solid meal to end out the weekend. Corn and bread are rare for me, so this was a fun meal.

[Hulagn1971]

That looks delicious. Glad you got some corn in there! How do you do the cheese broccoli?

[Spinaker]

I steam it. Then throw it in a pyrex, add some melted cheese then mix it all up. I add the lid to the Pyrex and let it all melt together! Great Keto side I kinda developed. (I am more than certain many others have too) Hulagn1971

[KimO]

Great warm-weather meal!

[AdequateEatin]

A grilled Peri Peri sandwich. It is a couple chicken thighs marinated in Peri Peri on a brioche bun, with lettuce, red onions, heirloom tomatoes, Peri Peri pink sauce, and extra Peri Peri just for taste. Of course a nice beer to cool the heat as well.

[SammyJ]

Power to the Pig!

[fzxdoc]

You've got a new avatar! I like it because now I can see your friendly smile even better.

Kathryn

[SheilaAnn]

It’s almost ♥️ shaped!

[smokin fool]

Got er dun kidz

[DTro]

Beauty!

[Clawbear57]

Great cook.

[BKYDBBQ]

Mother's Day cook - Prime Rib cooked on a Weber Kettle rotisserie...it came out really well...firs time using a rotisserie and I really like it...

[BKYDBBQ]

fzxdoc it did not have a huge smokey flavor but you could definitely tell it was cooked over coals.

[Spinaker]

I’ll say!!!

[Clawbear57]

Great job.

[RichieB]

They keep coming. Tonight, pork chop also done Texas style. It's close to 1.5 inches. I wanted smoke so pecan added. Brined with Meatheads Pork Rub. The beans were Bush Homestyle. I added a couple of slices of bacon crumbled my wife cooked today.

[Jim White]

Okay, folks, here we are! First cook in the mostly finished new outdoor kitchen.

Of course, Meathead's magnet had to move to the new fridge before starting the fire!



We have ignition!



What was the cook? A fun one! On Saturday, a friend took my wife and me fishing in the Gulf off Cedar Key. We had three keeper speckled trout and two sand trout. I caught one sand trout and of course our friend caught the other keepers. Lots of action, though, with lots of fish to throw back from all three of us.

I went with Meathead's fish taco recipe, mostly. I skipped the pico and made the chipotle crema from a mix of yogurt and heavy cream.

Of course, I had to open a beer from the new fridge as the fish went on the grill:



Yum!



Time to assemble.





What a fun cook that was! And it tasted great, too.

[Clawbear57]

Amazing set up and cook Jim.

[SheilaAnn]

Shut the front door! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🎉🎉🎉🎉🎉🎉🍻🍻🍻🍻🍻🍻

[Johnny Booth]

What a great setup! I’m in St. Pete and I know you’re cooking 12 months out of the year. 👍👍😎

[troymeister]

A Monday Night Chicken Thigh Stir-Fry

I remember when I first started stir frying, I was in my early 20's. Each time I would try I would end up boiling the food. I remember following recipes to the tee...No dice..

I gave up until I was in my early 40's and discovered high heat using a Weber Smokey Joe as a burner, but I had a crappy aluminum wok.

Now finally in my later 50's, after being an AR member since 2014 I am finally getting the hang of this. Not to say I have perfected as there is always room to improve...But to me it's weird how long a simple journey can be..

Anyhow, here is maybe my 10,000th step in this journey. I wonder whatMr. Bones would say?

[jfmorris]

Great looking cook!

I think Mr. Bones would tell ya to "keep on wok'in"... oh - and tell you to put it back on that Smokey Joe!

[troymeister]

jfmorris Dat be for true!

[Clawbear57]

Practice makes perfect. I can tell you've been practicing. Good job.

[scottranda]

Smart chicken. Split grillers. $2.50 per pound. Cavenders seasoning. Obviously seasoned the night before (uncovered) because that’s what you have to do to get good skin!

On the Kamado Joe. ~375 degrees.

[mnavarre]

I did a double take when I read that as "cadaver seasoning".

[Clawbear57]

Wish my chickens looked that good.