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

[58limited]

Leftovers. Some fried catfish and shrimp from lunch that I resurrected by flash frying; and Paul Prudhomme's Red Beans and Rice from the freezer.

[JCBBQ]

Salmon on Peruvian green sauce - winner! Outrageous duck fat roast potatoes and a salad. One of my better meals.

[JCBBQ]

Oh I dumped the garlic and rosemary back on top of the potatoes w the parsley at the end.

[fzxdoc]

I saved back a bit of the golden fried minced garlic (I didn't use rosemary) for my burger because it tasted so yummy. I kept eating a pinch of it followed by a sip of red wine as I was getting the meal together. I almost forgot to leave enough to sprinkle on the potatoes, JCBBQ .

I read on the website that people are using bacon fat with no additional spices for the potatoes and swear by how delicious that combo is.

K.

[JCBBQ]

fzxdoc ooooh that sounds perfect. I just made a batch of tallow (brisket cook). I’ll try that next.

[Prof Bunky]

Salmon filets with 'zoodles' (eh…) and FauxGrits™️ (which only takes four minutes). Salmon was pre-seasoned from a supermarket freezer. Don't judge! Two big fillets. Very tasty. Leftovers went on a toasted bagel with scallion cream cheese.

[N227GB]

Open faced sausage sandwiches. Full writeup here.

[Spinaker]

Walleye fish fry on the Webber Kettle. This is pretty tough to beat. I love to add some Dizzy Pig Tsunami Spin to the fried fish. it is great stuff! Some poppers for fun too.

[Panhead John]

SheilaAnn If I’ve told you once I’ve told you a million times, stop exaggerating!

[SheilaAnn]

Panhead John 🤣🤣🤣🤣🤣 but walleye is that good! Right Spinaker ?

[Spinaker]

Yeah, it is really good. Although, it is tough to keep fishing with one arm. Not saying it can't be done, but it would be tough! LOL. Panhead John SheilaAnn

[SammyJ]

Pizza night for us, and we ordered out. Posted via IPhone.

[Jim White]

Bachan's Hot and Spicy chicken with some peppers and corn. On a whim, the corn was seasoned with salt and sumac. May do that again.

Also, note the kitchen is getting more and more stuff moved into it.

[Meat_Man_76]

That outdoor kitchen is yet another reason to move out of Michigan. Kitchen and the food both look great, but man I like that set up.

[JCBBQ]

Woooooow! What a GREAT kitchen. 😍😍

[Bad Hat BBQ]

A meal worthy of that beautiful cooking space!

Nice to see it action!

[Meat_Man_76]

I've been seriously craving German food lately. Grilled a couple Franconian style bratwurst with some braised cabbage. Prost!

[barelfly]

You need A drook! Dang, I haven’t had spatzen in years. I’m gonna have to make some.

And your heritage group outings sound like a blast!!!! Have fun!

[Richard Chrz]

Love the Celebrator showing, great beer. Great cook all around!

[Meat_Man_76]

Richard Chrz Thank you. I really enjoyed this beer. Only wished I'd grabbed more than one when I was filling out my sampler lol. I think tonight I'm trying the Spaten Optimator.

[gboss]

Cast iron on the stove weeknight burgers, fresh cut oven fries, steamed broccoli.

[barelfly]

Yep….that looks good!

[gboss]

Andrrr they were 75/25 and they said USDA Prime. The patties came 150g (5.3oz) each however, so they must be some Canadian burgers, eh?

[Andrrr]

I’d say that sounds aboot right, eh

[theroc]

Inspired by SheilaAnn we made smoked short rib udon bowls.

[KimO]

Comfort food at its finest! Delish!

[barelfly]

Wow! Look at that!

[treesmacker]

Another WOW!

[SheilaAnn]

Ok, so remember that train wreck of chuck short ribs from the other day? Well, this was the other 2 bones (4 bones all day). Redemption! Imho! Slow cooker Pho (with an added 20 minute high pressure cook). I used my homemade beef broth fortified with cinnamon, star anise, clove, roasted onion and ginger. rice noodles from HMart. bean sprouts. Lime and jalapeño.

Chili garlic sauce and hoisin for service. Thai basil from the garden. Yeah, that’s steam coming off the soup in the second pic 👏🏼👏🏼👏🏼

[barelfly]

Yum! Love me some Pho! I’ve made it a few times, using Alton Brown’s pressure cooker recipe. It was amazing and done so quickly…

Side note - wife and I had pho last night on this drizzly few days we have had. Hit the spot and your photo makes me want to go get it for lunch today!

[SheilaAnn]

JLR having star anise in pho is the same as garlic in Caesar dressing, salt in a bbq rub, lemon in lemonade. It’s gotta be there!

[treesmacker]

MMmmmmmmm!

[Henrik]

Been building pits all day, didn’t have too much energy. But decided to throw a Swedish tri tip on the PK 300 with some cherry wood. That was a good idea. Took it to 52 deg C internal temp, served with a Insalata di Caprese. Tasty!

the raw steak




Applied my “Hank’s Signature Steak Rub”



This is right before serving:

[Henrik]

Thanks Dave! No, it’s a “regular” tri tip, but from a Swedish steer. It’s from a local beef farmer right next door that I for some reason completely missed :-) so far I’m impressed with the flavors 👍

[DaveD]

Great to have such a nearby local source!

[Henrik]

Yes indeed. And it’s been there for 5 years. How in the world could I have missed it? Gonna put it down to gettin’ old and slow thinkin’ 😄

[KimO]

Wow! That looks fantastic!

[ofelles]

Just restocking my beef stock supply
Veggies


Stew meat and marrow bones



Cooking away for the next 5-8 hours

[SheilaAnn]

Do you use a splash of tomato paste?

[ofelles]

SheilaAnn yes I did

[fzxdoc]

SheilaAnn and ofelles , when making beef broth, I like to smear some tomato paste on the hot bones near the end of their roast so it can get a little charred too before getting dunked in the pool.

Kathryn

[SammyJ]

Spatchcock on my Kettle

Kettlesetup
Montreal

Montreal Chicken on meat side, OakRidge Habanero Death Dust on Top



On Kettle



Not my prettiest, but oozing juice

[Clawbear57]

I'd say it's just right.

[fzxdoc]

Your new kettle did a fine job of that yardbird, as did you. Congrats!

Kathryn