Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023

[WayneT]

Dogs Days of Summer BLT


I am not taking questions regarding home-made/grown ingredients at this time.

Finis

[WayneT]

Ya know SheilaAnn I was seriously thinking of putting lettuce on top and bottom. Next time!

[SheilaAnn]

WayneT the comment about fighting me regarding iceberg is a knee jerk reaction from when I used to work with bougie chefs. They only thought heirloom fancy lettuces were the way to go. While I enjoy a little gem salad or arugula on a sandwich, sometimes nothing compares to iceberg.

[DaveD]

Also a big fan of iceberg for BLTs. Love the crunch and the cool to go with smoky bacon.

And damn, son! Half a tomato on that sammie! I'll bet biting into that was an explosive experience...

[Jim White]

Last Thursday's email from Rancho Gordo had a recipe for Deconstructed Pozole Salad. This stuff rocks!

Instead of shrimp, I was originally going to use only chicken. We head out of town tomorrow, and so a chicken stir fry earlier in the week shared a package of chicken with this meal. I just hit the chicken with chili powder and then gave it a quick cook and into the fridge to wait for today. But then today as I went to cook the pozole, I decided I wanted some flavor to infuse, so I pulled out half an onion from the fridge and a package of smoked pork neck from the freezer. The onion and pork really gave good flavor to the pozole. I decided to go ahead and put the pork into the salad along with the chicken. This will definitely be done again before the summer is over.

[ofelles]

I saw that recipe and thought it might be good. I guess I have to try it. The additions you did moved it closer to Pozole soup it sounds like. I'll find that recipe and try it, thanks.

[SheilaAnn]

I love this!

[Attjack]

Salmon marinated in lemon juice and fresh herbs from the garden and sesame cucumber avocado salad.

[Bogy]

Attjack the Blaze does get hot, doesn't it. Especially with the sear burner. I really need gloves just to flip a steak!

[Attjack]

Bogy it sure does. I always remove the Blaze heat deflector when using the sear burner so it doesn't get warped. No way would I I use it on aluminum GrillGrates.

[Elton's BBQ]

Looks awesome!

[SammyJ]

Kettle Yard Bird

These went into dry brine YESTERDAY.



On my kettle with Vortex today



An hour later



Crisp Skin, and very much wife approved

[DaveD]

Those are some fine looking thighs! Your chicken cooks always look great!

[Michael_in_TX]

Classic!

[DaveD]

I have no idea what to call these tacos (besides "tacos"). Started with 8oz/225g of pigsket that I smoked a couple of weeks ago on the SnS kettle with B&B charcoal and some hickory. Yeah, this could go in SUYleftovers... It was dry brined and then doused with my pal Jenni's "Jenni In A Bottle" rub. This cut turned out amazingly well, probe tender by the low 190sF/high 80sC.




I reheated the remnants in the sous vide to 160F/70C, along with a vac-sealed portion of some Rancho Gordo red beans & andouille sausage that my lovely bride put together some weeks back. Chunked up the heated pigsket and tossed in a blend of RG red chile powder, RG Mexican oregano, and a dash of cumin ground up in the mortar & pestle. Then loaded up tacos made with some thin corn tortillas, augmented with some shredded cheese, chopped cherry tomatoes from my lovely bride's tub garden (because none of the slicing maters were ripe enough to use at the moment), lettuce, light sour cream, and some Wholly Guacamole.







They ain't carnitas, by any stretch, but damn were they good!! The blend of spices on top of the smoky goodness and Jenni's rub was splendid. And the RG beans had fully melded their flavors with the andouille, and had quite the kick (way more than the dusting of spices I gave to the pork). Paired with Sierra Nevada's current seasonal Oktoberfest beer, which is fabulous.

So I'm just calling them muy bueno y sabroso!

[Bogy]

I don't care what you call'em, they look great!

[barelfly]

The Mrs. picked up these GF gnocchi last week at the grocery store. I love some gnocchi but just don’t make it often and when I do, I go the ricotta cheese and GF flour route, as i’ve never really been happy with the outcome of the potato and GF flour gnocchi. These were really good! Had that gnocchi texture I remember the potato recipes provide. I’ll buy these again and make them in the fall with some browned butter sauce

And I made a great tomato sauce with some canned diced tomatoes, onion, garlic and oregano. Easy…but so flavorful!

[barelfly]

WayneT i know you have asked about GF meals - these are Delallo brand, in the event you need gnocchi for a meal for your family. Serving is for 2 people, three if you spread it out and have a side salad or apps.

[WayneT]

Added to my gf repertoire. Thanks!

[Attjack]

Chinese Pepper Steak hit the spot tonight.

[Attjack]

theroc The recipe called for 2 green bell peppers and 1 red. I had orange and red bell peppers I needed to use and I don't care for green bells much so I used some Jalapenos instead.

[troymeister]

Nice color on that dish! I like the sprinkles on top of the rice. I've been meaning to make or buy for sometime now.

[Attjack]

troymeister I always keep toasted sesame seeds on hand.

[Elton's BBQ]

Chicken today.

[Starsky]

A quick pork tenderloin on the gasser. Dry brined with salt for about an hour. Used yellow mustard as a binder and combined two rubs I had in the cabinet. Let it go at 300 degrees offset until it hit 127 degrees. Cranked up the other side to 500 degrees to get some grill marks then brushed it with Blueshog competition cut with a little ACV and soy sauce. Flipped it a few times to set the sauce. Came out perfect.

[KimO]

Looks very tasty!

[Elton's BBQ]

Looks really good!

[bbqLuv]

Pork Tenderloin, way to go Bro

[SammyJ]

Tonight judges, we have prepared, bacon hamburgers, with sharp cheddar cheese, melted in the microwave. Of course, accomplished by side of dukes with a good layer Tabasco hot sauce.
Keto Approved

[ssandy_561]

Bacon Jerky

[Rob whatever]

There are so many things I would like to write here. All of which would get me banned from the site. But damn, dude, you win. That’s all.

[hoovarmin]

Salmon smoked on the Lang doused with eel sauce, Vietnamese watermelon and cucumber salad with mint, and jasmine rice with furikake. A favorite summer meal.

[Michael_in_TX]

Oh wow that salad sounds so refreshing.

[hoovarmin]

troymeister we are all waiting to learn who that was. I've been asking all my friends if they suddenly quit their jobs 😂. I'll bet it was someone visiting and not a local.

[TWBarbecue]

Looks so good! Perfect for summer no doubt!

[Michael_in_TX]

I did Woks of Life's sesame beef tonight. (https://thewoksoflife.com/sesame-beef/) This is ridiculously good.....not healthy, but very good.

You marinate (velvet) some sliced flank steak in cornstarch, shaoxing wine, oyster sauce, sesame oil, and soy sauce. After an hour, you dust them in some cornstarch sprinkled heavily with toasted sesame seeds.



Then you shallow fry those until slightly crispy. It took about 2.5 minutes for me in 350-390 F oil for each batch, flipping once.



Then you drain the pan of all but about a tbl of oil and quickly sauté some garlic. You then add some sliced green onion and your sauce, which is very similar to your marinade, but with the primary additions of rice vinegar and (a significant amount of) brown sugar.

Once simmering, drizzle in some cornstarch slurry to thicken.



Finally, the beef all goes back in to get completed coated in the sticky, garlicky, sugary goodness.



I served mine atop brown rice in some attempt to make it at least look healthy.



Crazy good. There is just something about that sweetness (but not too sweet) combined with the umami soy flavors and all that garlic. Also, fried beef! Yum.

[Michael_in_TX]

mnavarre hoovarmin You know, I've got a butane burner. I use it for fajitas all the time and it gets that cast iron stupidly hot. There's no reason I can't use a wok on it and it certainly would be better than doing it over electric. I just need to break down and buy that wok from The Wok Shop.

[hoovarmin]

Michael_in_TX you can but don't really need to go to the Wok shop unless you don't mind waiting a few months for it to arrive. Any preseasoned carbon steel wok on amazon with decent reviews will do.

[RichieB]

+1 on what hoovarmin said. Amazon, carbon steel $40. 1 or 2 day delivery.

[TWBarbecue]

Marinated Bavette Steak with Chimichurri Sauce!

Picked up this Bavette steak along with some delicious Burgundy Wine-Marinated Mushrooms. Marinated the steak for 3 hours in a soy sauce, olive oil, sweet vermouth, lemon juice, Worcestershire sauce, garlic, dry mustard and coarse black pepper marinade. Seared direct over high heat for about 4 min per side, moved indirect and shut the lid until the IT reached 127°F before pulling. While the steak was resting, sautéed the mushrooms with a little olive oil, butter and SPG. Topped the steak with chimichurri sauce and dug in! SO DELICIOUS!

[Skip]

Outstanding!!!

[TWBarbecue]

Skip Thank you sir!

[Huskee]

Woo-wee!

[DaveD]

Today I'll be rolling the dice on this kinda skimpy rack of Angus beef back ribs I saw on the meat case when we shopped last, a pure impulse buy. Only a bit over 2lb/~1kg, so there won't be leftovers (in fact I've got a vac sealed portion of smoked chuck from my last cook on hand to augment). Dry brined overnight and they'll get doused with Hank's Bona Fide before going on the Pit Boss pellet rig later on (I'm all out of charcoal so the kettle gets the day off).