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

[Michael_in_TX]

Did some beef jerky tonight. I did a very basic marinade, for 1.5 lb of top round sliced up, I used 1/4 cup of soy sauce, 1/4 cup of water, teaspoon each of garlic powder and pepper. Let that go overnight.

Then, thankfully, at 6 pm I checked the weather radar and noticed the storm coming in, so I delayed to 8 pm after the storm passed. Let these go for two hours and fifteen minutes on the Chimp at 190 F.

Turned out good. I inadvertently cut the round with the grain, so these were a bit chewier than my past batches, but still very good.

[texastweeter]

About time for me to start making big batches, gotta have that camp food ready by dove season.

[Clawbear57]

Is there a difference in cutting against the grain vs across?

[Michael_in_TX]

Clawbear57 The idea is that if you slice it against the grain, the jerky will turn out significantly more tender than with the grain. Unlike flank steaks and fajitas, some people prefer with the grain for jerky. I've done it now both ways and think both are good. With the grain is a bit chewier, but in a good way.

[ecowper]

Even though I love curry, I have never cooked one myself. Until tonight. As part of my “do new foods” resolution, I found a recipe for Jamaican Chicken Curry. The recipe authors are two sisters who live in Kingston and it seems pretty authentic. Right down to using Scotch Bonnet peppers in the rub and the curry proper. It was somewhat different from an Indian or Pakistani Curry, but fantastic in its own right. Layers and layers of flavor, plus a continuous, strong heat.

I did substitute habaneros for the scotch bonnets since getting them locally isn’t easy.

Link to recipe

Chicken was “marinated” in a curry and Habanero rub overnight.


And the cooking process ….. brown the chicken, toast the spices, cook the veggies, then add the chicken back and braise. Finally, add coconut milk and thicken the sauce. We served with Basmati rice and green beans.

[ecowper]

Clawbear57 Curries are generally moderately spicy/hot, but lots of layers of flavor. A curry is basically the chile of India. They can be made with lamb/mutton/chicken/veggies/potatoes … being from India, they should not be made with beef. When I say the chile of India, I mean that they are a slow cooked meat in a lot of spices and rich sauce. They do not taste like Texas Chile … but have similar approach and origin

[ecowper]

Clawbear57 in this case, the curry is from the West Indies (the Caribbean), but they have a similar curry tradition. There are 3 great curry traditions …. India/Pakistan (ie the Subcontinent), Southeast Asia (Thailand, Vietnam, Laos, Cambodia) and the West Indies (Jamaica, Dominican Republic, Haiti, etc)

[Clawbear57]

Thanks.

[Huskee]

Last night's steak dinner. I butchered up my Creekstone Farms Prime strip loin I'd been wet aging since its April 19th delivery. It was 15lbs pre-trim, I got 12 generous steaks (roughly 1.25 to 1.5") out of it and we ate 3 last night.

My sear wasn't anything special I admit, but it didn't matter. Soooo tender!

[theroc]

Brilliant. Love those strip loins from Creekstone.

[Clawbear57]

I'll take a couple for myself.

[barelfly]

Always a fun time when you make a meal like this! Great stuff!

[Spinaker]

Steak sandwiches never ever disappoint!

Here is my method in case you wanna give it a try!

[Elton's BBQ]

Nice!

[hoovarmin]

I've been meaning to try your method for the longest time. This may be the nudge I need to resurface and season my griddle.

[barelfly]

Straight up goodness right here!

[Elton's BBQ]

Chili.. with beans..and minced chicken..

[ecowper]

Panhead John saw it after I posted …. But still, pretty sure Elton just wants to rile all you Texans …. Also, that looks tasty

[hoovarmin]

Outstanding!

[Clawbear57]

Looks delicious.

[jfmorris]

Well, yesterday I made about 2 dozen smash burgers on the flat top, as we gathered with my parents, the kids and grandkids to celebrate my dad's 81st birthday yesterday.

I only got a couple pics as I was throwing burgers down. I made 6 with diced up roasted Hatch green peppers I found in the bottom of the deep freeze from last year's Hatch harvest. The peppers were much milder than I was expecting to be honest, but had a good flavor. Just not a lot of heat.



Got some nice color on the flip of these:



Sadly no cheesed up pics or pic of a griddle full of burgers. I did get this cutie who was eating her burger off of her Gigi's plate, sitting between the two of us on an outside couch... she told me it was the best Cheeseburger ever! . No one tell Yvonne I posted a picture of her with her mouth wide open - it was the only one with the 2 year old biting into her burger!



And finally, back inside after dark, my dad getting ready to blow out some candles. For some reason there are not 81 on there!

[Andrrr]

How about that “best burger ever” comment? Too cute, that and the picture.

[hoovarmin]

I love everything about this post

[Clawbear57]

Jim nice pictures especially the one of your father. Happy birthday.

[DavidNorcross]

French dip

[hoovarmin]

David, you've been on a roll here lately. Another great one.

[Clawbear57]

I really love French onion soup. I'm not sure if my mother would like it. Thanks.

[grantgallagher]

I havent had a french dip in ages, im not even hungry but I would nom one. That looks amazing. Def top 3 sammies for me

[SammyJ]

Sometimes you see something, and say, I got to try that!

These went in my kettle running 225.

Pull credit Jeff Phillips

[hoovarmin]

I just laughed so hard I nearly fell out of bed!

[HotSun]

I'm smiling over here. This is weird enough to be true. I love it!

[CLB3]

I can’t lie. I am gonna have to try this!

[Alan Brice]

First cook on the SnS Kamado! What a beast! Lil briskee flat. DeeLish!!

[hoovarmin]

Congrats on the new Kamado!

[jfmorris]

Looking great! I love my SNS Kamado.

[Alan Brice]

I love my new SnS Kamado Deluxe! Still cannot believe I was gonna walk away fr it.

[Richard Chrz]

Did a bbq today. 6 racks of plate ribs, 6 loaves of my sourdough ciabatta, my potatoes, and beans, everyone seems completely satisfied.

[hoovarmin]

If that doesn't satisfy them nothing will!

[ofelles]

Your cooker are shinier than my car! You really amaze me Richard.

[Elton's BBQ]

Awesome smokering!

[RonB]

I did a chicken and beef stir fry with asparagus, onions, and peppers, on the grill tonight using my new OXO outdoor grill pan. I really like this pan - more about the pan here.

[ofelles]

That looks like something I should try. All these stir fries everyone is doing.

[RonB]

ofelles - definately, and very easy to do. First, just cut everything into bite sized pieces. Then marinate your protein(s). Then stir fry the protein(s), and remove to a bowl. Nest stir fry the veggies. You can do one at a time, or, starting with the veggie that takes the longest to cook, add them one at a time trying to get them all finished at the same time.

Next, you can add back the protein just to heat a bit, or you can dump the veggies in the bowl with the protein, (continued below).

[RonB]

add a bit of the marinade, and then return it all to the pan to make sure everything is hot.

[texastweeter]

Country style venison hot gut, pintos, and rice.

[Panhead John]

Tabasco for the win!……NICE COOK!

[Panhead John]

FRIDAY NIGHT FAJITAS AND TEXAS STYLE PINTOS




Tasso

[hoovarmin]

I still need to score some Tasso. Looks great, PJ

[Elton's BBQ]

A'Hoy there!
Looks grand!

[ofelles]

NICE bowl of Chili! 🙃

[Michael_in_TX]

Made lox this evening, or at least, over the past two evenings.

Center-cut filet of salmon coated all over with 1/4 cup kosher salt, 1/4 cup sugar, some pepper, and a nearly illegal amount of chopped dill. Into the fridge it goes, wrapped tightly in plastic wrap and weighted down with a brick.

This evening, I also did some smoked cream cheese. Love this stuff. Take an 8 oz block of cream cheese, put it in a cast iron pan, give it a cross-hatch pattern of slices, sprinkle seasoning on it and let it go for two hours at 225 F.





Here's the salmon after two days....



Once washed off, here's what a slice looks like...



I picked up some freshly-made asiago bagels from HEB (wanted to make my own, but ran out of time), schmeared on the cream cheese, topped that with salmon, and some capers. YUM!

[texastweeter]

I'd cuddle up next to that in bed.

[Elton's BBQ]

I recomend dill-stewed potatoes to grav-lox!
Looks really good!

[Johnny Booth]

Technically this was last weekend. Better late than never.
Churrasco style Picanha. 1st time cook.
Learnings:
1) Fire is good, raging grease-fire is not good. Move the meat often, keep the fat away from the flames.
2) I think the fat cap was good (see below); but I should have controlled the fire to render more and get a better crust.
3) Slicing down the blade vertically to serve is an art form to get thin and relatively uniform slices.
4) I did not slice and return to the fire in the typical style, so there was some very rare meat meat near the sword.
5) This was really a fun cook, learned about Brazilian meat culture, and I love to cook (babysit) with a wood fire.
6) I put building a ‘campfire pit’ on my project list as another “cooker”. 😬


Trimmed the cuts square so they are easier to slice off the sword.
Also took a small amount of fat off the cap.


Ready to go. Lots of Kosher salt….



Using a PK for the fire pit. Bought the skewers to fit.


Sliced to serve. Terrible picture.

[Johnny Booth]

texastweeter - the handles are riveted to the blade with steel rivets which get hot. In the picture, the wood handle is covered with a mit normally used for cast iron pans. You can just see the corner of the mit in the picture.

[texastweeter]

Ahhh, it looked like it had been clipped off, didn't realize it had been covered.

[theroc]

Nicely done. Love the skewers.