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

[JuergenQ]

Pure beef from Upper Palatinate unbelievable.😋😋😋

[hoovarmin]

Spectacular

[Elton's BBQ]

Looks grand!

[hoovarmin]

One of our favorites - raw oysters with seaweed salad, ponzu, crema, and hot sauce. I prefer mine without the cracker.

[hoovarmin]

Richard Chrz I could subsist off of this alone for quite a while.

[Elton's BBQ]

And looks good!
Hmm.. Maybe i should go to the beach and harvest a few pacific oysters..

[texastweeter]

I like mine with apple cider vinegar and horse reddish or hotsauce and lemon.

[Elton's BBQ]

Burgers...

[texastweeter]

Yes sir Rhee bob.

[SammyJ]

Spicy Beef Liver and Onions. Keto!

Cut liver in squares


Marinate in Lemon Juice



Fry Pan with a stick of butter



Butter melted, add onions



Onions soften, add in the lemon juice (the Liver was soaking in)



Add in pepper flakes, garlic, and pepperarika
Cook down to a thick sauce, then add in liver.




enjoy

[texastweeter]

Looks great

[Alan Brice]

PJ plateware!

[heftydude]

I just bought some lamb liver from the local co-op. I will be trying this tonight.

[DavidNorcross]

Chicken Cacciatore with smoked mashed potatoes.

[Panhead John]

Dang that looks good David!

[DavidNorcross]

Jfrosty27 boil with skins on to 50%. Add cream cheese, butter and heavy cream. Mash lightly and then put into a cast iron skillet. Cook at 250 for an hour. Very good.

[texastweeter]

Holy crap batman

[barelfly]

A sneak peak for what’s to come!

[SheilaAnn]

barelfly gumbo?

[barelfly]

SheilaAnn see the newest post

[texastweeter]

Chicken Scarpariello?

[HawkerXP]

So far this extended weekend.

[Alan Brice]

Salute!

[Elton's BBQ]

Alot of goodness & good times!

[jhapka]

Did everything on my list, the honey-do list, and then some. I was in caveman mode when I came into the house so I just started some charcoal on the 26” kettle and threw a couple steaks right over the fire. Why is it that the steaks you don’t plan and execute painstakingly always end up the best?

[shify]

A yakitori style dinner tonight. All items were grilled first and glazed with homemade teriyaki the last few flips. The plate has:

• chicken thighs and scallions
• shishito peppers
• zucchini
• king oyster mushrooms

[texastweeter]

I'd be in heaven

[SheilaAnn]

We served yakitori at my old job. We did chicken thighs, king oysters, short rib, pork belly. Yours looks fantastic!

[barelfly]

Well, I couldn’t do a brisket this weekend, but…..paella….omg do I love me some paella!

mis en place!




Sofrito is ready!





Waiting for the prized soccarat!





And now we eat! Paella for you and me!




This is probably my top dish to make and also eat! Just my wife, son and I - which was perfect, but I usually make this for a crowd, which is so much fun!

enjoy the weekend everyone!!!

[Andrrr]

Now now, tortillas are 2 ingredients 😂. This is a little more in depth.

[texastweeter]

Nice!

[hoovarmin]

Looks fantastic!

[mnavarre]

Sausages the other night. Sweet onion and sage on the left, bourbon on the right. If you live in San Diego hit up Iowa Meat Farms or Siesel's Meats, their sausages are fantastic.



Little Cookin' Buddy? Check.


Poached the sausages in beer, butter, dijon, and Imperial Sweet onion. Shoulda let the onion go longer, but, whatever.

Obligatory Feed the Flame shot:



With some marinated mushrooms & bacon on the side. topped with carmelized and stewed onions on brioche buns.



Bonus griddle hack. Want steamed buns? Grab a cooling rack, squirt a tablespoon or two of water, and cover with some form of lid for 90 seconds or so. Perfect every time.

[Potkettleblack]

Getting Ribby with it… na na na na na

in process on the Grilla, mix of Knotty Wood almond and plum pellets, with some rub my wife bought (aka not what I would have bought) from Project Smoke.
I served with a mac and cheese from longhorn steakhouse, surprisingly good.

came out really well, but a better rub would have made them better.

trying pics another way.

[RichieB]

Pictures coming through. Nice cook.

[Panhead John]

Sure did……great looking ribs! 👍

[Clawbear57]

I see them and they look delicious.

[mnavarre]

Today's experiment: direct fire crispy skin pork belly a la Chudd's.


Salty crust.


Barky bark.


Crispy


Barky.


Overdone, overly crispy skin. I think I had the probe in a bad spot. Also Junior just wanted to run hot, 300+ for most of the cook. It's still juicy, it just wants to shred. Ssamjang for a dipping sauce, gotta make that more often


I was really hoping to get more puffy skin, but, oh well. Still got half the belly left, so I'll try again tomorrow.

[Jerod Broussard]

I'd pour hot oil over the skin to get puffy skin.

[SheilaAnn]

If monochrome is wrong, then I don’t wanna be right! Grilled lamb chops. Not my best work, didn’t marinate this morning before work. My go to is Dijon, rosemary and garlic. Roasted cauliflower with dates and pine nuts.


since the rack was trimmed, not frenched, there was was layer of fat. I had to crisp it up…they are leaning against each other to stay upright.

[Jerod Broussard]

I love grilled Cauliflower. I'm also digging this yellow keyboard with black letters.

[gboss]

That lamb fat, flame crisped.... Oh so good! Your roasted cauliflower looks good too! cboss makes a version that's "agrodolce" and fantastic, this reminds me of that.

[SheilaAnn]

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/vegetables-fruits-herbs-salads-salsas-and-slaw-recipes/1428179-roasted-cauliflower-with-date-and-pine-nuts#post1428179

[bbqLuv]

Brisket

[Jim White]

That second pic has me so confused.