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

[Michael_in_TX]

Did jerky again this afternoon, to use up the rest of the eye of round. These strips were marinated in soy sauce and lemon pepper seasoning for 23 hours.

They turned out really good. Still very salt-forward (need to research how to work on that), but you can absolutely taste the smoke flavor. Pepper very noticeable....lemon.....it is there, but subtle. Still, very, very good.

Here are the strips on the Chimp. For whatever reason, it had trouble starting up at 190 F. It shot up to 230 F at one point, but then finally, after 30 mins, got down to 190-195 F and stayed there for two hours.





Love the color smoke gives! Yum.

[Bad Hat BBQ]

This looks good

I am ver interested in trying this out for the 1st time this summer.

[ssandy_561]

Try reduced sodium soy sauce and or a sodium free lemon pepper seasoning or better yet use freshly ground black pepper and the juice of a lemon and some finely grated lemon zest instead of the lemon pepper seasoning.

[Michael_in_TX]

ssandy_561 That is an excellent idea. I was enamored with this particular seasoning as it had nice big flakes of dehydrated lemon in it, but I failed to realize that like nearly all commercial seasonings, is mostly salt.

[Richard Chrz]

Smoked chicken Tikka Masala

I made my first batch of sourdough naan bread today, so I wanted to test it out. I added about 30 minutes of smoke to some chicken breasts, then SV’d them for 2 hours at 145, and pulled. I phoned it in on the curry / masala, went with a package of seasonings, paste and sauce, and added jasmine rice,

I’ll likely start working on my own curry now.

[fzxdoc]

...aaand how smokey tasting was the chicken? I really want to try your QSV method with BS chicken breasts or thighs for pulled chicken. Nice naan! I look forward to your curry-perfecting experiments. I once made beef tikka masala. Blasphemy I know. But it was good!

Kathryn

[Richard Chrz]

fzxdoc, the chicken had a nice smoke, knowing it was going in a very spice forward dish, I use BB oak briquettes and a big chunk of pecan. Even that was lost a bit, but I could still taste it. I was hoping you might see this after the discussion pulled chicken.

This is about the only way we eat chicken breast. I like to buy whole chickens just to I can break it down like this. Then keep the fat to make Schmaltz, the bones to make stock and remainder to grill.

[Troutman]

Nice!!!

[shify]

A little pastrami hash. Had a few russets that needed to be used up, so grabbed some pastrami from the freezer and sliced up a serrano and made a quick hash. And you can’t have a hash without a fried egg. A couple chives from the herb planter outside to top it off cause I’m fancy.

[SheilaAnn]

You are fancy shify 🙌🏼

[Clawbear57]

The egg makes the dish.

[ssandy_561]

Like button smashed

[WayneT]

Taco and firepit Tuesday.

https://youtube.com/shorts/To_O8-i9YFM?feature=share

[KimO]

These tacos look very inviting. Make me want to grab one right off the screen! yum.

[tamidw]

Mediterranean chicken with artichokes, sun dried tomatoes, and lemon capers.

[ofelles]

That sound very good.

[barelfly]

Love that flavor profile you have.

[gboss]

Some more Japanese beef. Last post was a gas fired grill with coworkers. This was me solo in Kobe and a charcoal grill. This restaurant seemed to specialize in some of the fattier cuts: ribeye, short rib, tongue, and skirt. The design of the grill (no air intake on the bottom) prevented most flare ups from the dripping fat as the meat cooked. The suction out of the vent was enough to keep air moving across the tops of the coals for decent heat. I would not be the one who had to clean up all the condensed fat vapor in their ducting, however.

In addition to the four cuts mentioned above, I also ordered some pork jowl, which is always delicious when you get some of that fat nice and crispy.

[Panhead John]

Probably Coors Light!

[KimO]

Looks amazing! Watching and smelling it cook must have been incredible. Great experience!

[Clawbear57]

Keep the pics coming.

[Elton's BBQ]

Hotsmoking salmon on the kettle sns.. Hickory and Apple wood..

[ofelles]

I need to smoke some salmon!

[Clawbear57]

That looks very delicious. What are the seasoning?

[Elton's BBQ]

Clawbear57 The sesoning are salt, peppers limepepper and smoked paprika.

[Spinaker]

Small grease fire….no big deal. Got a great sear on this ribeye in the process. ✌️🤷🏼♂️

[fzxdoc]

This one's got to go into the newsletter! Don't leave yourself out this time, Spinaker .

Kathryn

[barelfly]

That’s great stuff right there! That isn’t a grease fire!! That is as others say, fire kissing at it’s best!

[Elton's BBQ]

Looks awesome!

[Richard Chrz]

Left over smoked chuck roast, beef bone broth from Dino bones,… it all makes for great midweek lunches.

[Elton's BBQ]

Looks really good !

[Richard Chrz]

Troutman , yes that is pearled barley. Always a great add to left over beef.

[DaveD]

That looks completely amazing. WOW. My lovely bride has a fine beef barley soup recipe, and has used leftover prime rib in it before. But smoked chuck.... mmmmmmmmmmm!

[SheilaAnn]

From the book signing event last Saturday. Esquites! We used canned corn because we had to make so much. Sautéed serrano chile, Fresno chili, onions, add the corn and epazote. Top with seasoned mayo (red Chile powder and ground coriander) and queso fresco. I added avocado, because avocado. Stir and gobble it up! Then I added crumbled tortilla chips. Served the frijolles be olla bean burritos (not shown).

[barelfly]

Just give me that and a bag of chips and I’d be good! That looks great!

[SammyJ]

Keto Center cut chops, fried

Egg washed and dipped in ground pork rinds



In skillet



Looking good, and keto



And Plated

Walmart 10". VGB

[Huskee]

YUM!

[RonB]

Simon & Garfunkel Chicken with potato pancakes and Brussels sprouts:

[RichieB]

I like the potato pancakes. My wife makes them and with her apple sauce for dipping, oh yea.

[Clawbear57]

Chicken yeah.

[JCBBQ]

Leftovers. Had to use up the Peruvian green sauce and brisket in the fridge. Doused the macaroni in the sauce and added brisket cubes and tomatoes. Super yummy.

[Clawbear57]

Good use of brisket.

[Jim White]

Salmon with some Bachan’s Hot and Spicy with a side of squash and some Publix water rolls.


Simple, fast and tasty.

[KimO]

The salmon and squash look great; the salmon is calling to me!

[Clawbear57]

When did you start eating healthy?😁

[Spinaker]

Great looking cooks this month!

[Spinaker]

Thank you! We have a ton of great cooks here. Please let us know if we can help you improve your skills. Thank you for your support. We are lucky to have you. KimO

[Andrrr]

This is where I come for inspiration and it never disappoints KimO

[KimO]

For as short a time as I have been here, you have all helped with two questions I have asked already! I am certain there will be many more. This is fun.