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

[jfmorris]

Sadly, I've not posted anything since the rib cook on the 15th. And the only outdoor cook in all that time was a hibachi style stir fry on the 18th for my daughter and her husband, which we delivered to their house (5 miles away) for dinner with them to see the 3 week old grandson.

As usual, starting with some onions and such on the Camp Chef... the onions were "dancing" on the griddle top in the hot shimmering oil. Wish you could see the live pic...



Then I tossed down some brown rice, some peas and carrots for the fried rice...



Once the onions and stuff got incorporated with the peas and carrots, it was time to add some proteins - chicken and shrimp (not shown)... and at this point, a stir fry veggie mix hit the middle of the griddle, as the fried rice was fully incorporated... Chicken thighs were chopped up and marinated in a little Bachan's for a couple hours before the cook.



And last shot before I got too busy flipping things around and loading up a cooler of food for delivery service...



The last thing I will mention is that while I didn't get a picture due to the quick cook, I used some raw gulf shrimp on the griddle with my avocado oil, and seasoned liberally with a "Bang bang" seasoning mix I got at Sam's a while back. That was the bomb!

I will shill a bit here for allsid 's "Flippin' Awesome Backyard Griddle Cookbook" - I've been using his Asian griddle sauce lately on my stir fries, and it really amps up the flavor without adding too much sugar and other stuff that burns on the griddle. I use that @#%^ on everything!

Anyway, Hibachi Jim is out of here! Hopefully I'll cook again soon (outside - did a veggie stir fry in a wok last week, but no pics of that!).

[theroc]

Awesome. But I want know when you're getting a bigger flat top.

[hoovarmin]

Yeah!!!

[HotSun]

Thanks for sharing jfmorris and great to see what you're cooking. You're killing it with that griddle. It all looks delicious.

[SammyJ]

Bacon wrapped Nathiums 1/4 hotdogs. I used meat glue, GS, (turns out GS you mix with water and brush on), which still worked well. (the active enzymes toast at cooking temps)

[Elton's BBQ]

Oh yeah!

[Jim White]

Kung Pao shrimp. I used an old takeout style recipe, subbing in shrimp for the chicken and adding some sichuan peppercorns.

[hoovarmin]

I'm in love with Sichuan peppercorns. They are addictive

[Richard Chrz]

Pizza night, went with a NY style cheese pizza. Working a bit with my formula, and this is hydrated at 60 percent (a little higher to allow for 100 percent hydration in levain.) vs my standard of 70 percent, roughly 144 hour fermentation,

Baked a little to hot.






Bend test, I’m pinching it a bit in the middle, but it will do a nice hang with out any loss of toppings, it folds without cracking the crust in half.

[Richard Chrz]

treesmacker Big Edit:

I have not used 00 grind in probably 2-3 years.

Here is the Edit, I have no reason why I do not use it, other than exploring questions told me I had no need to, but I’m not super educated on various reasons to use all the various flours.

[hoovarmin]

The craft. So good, Richard! BTW that cutting board is awesome.

[DaveD]

One glance and you know it's a Richard Pizza...!

[jab688]

Scratch made New York Pizza Sauce on a made from scratch NY Pizza dough cooked on the Weber 22” grill. A 16” New York double pepperoni grilled pizza. Grilled for about 20 minutes at 350ish.
#NordicWare #weberbbq #webergrills #kingsford #newyork #pizza

[Spinaker]

Just checking in.

[theroc]

That's some meaty goodness there.

[hoovarmin]

You won the internet today

[DaveD]

Yowza!!! Checkin' in hot!

[Bogy]

Chuck roast tonight. Locally sourced from a farmer I know, this is probably the best side I've ever bought. Put it in the Blaze'n for about four hours. I wanted a temp in the cooker of about 220, but with the outdoor temp plus being in the sun it was closer to 240-250. The IT hit about 160, higher than I wanted. Then it went on the flat grill grate, next to the sweet corn, for a quick sear. It might have gone beyond the temp I wanted but it was delicious and tender.

[barelfly]

That is unreal! Pre and post cook! The color you got is excellent!

[bbqLuv]

I see Grillgrates, I do, I do
Grillgrates are SearGreats, no?

[hoovarmin]

That's a perfect meal right there

[Johnny Booth]

(Pre) Hurricane Pork Shoulder

We have family in town and they were staying with their In-Laws who got a Zone A mandatory evac. My In-Laws are also in town, they stay next door. My wife walks dogs for elderly folks at a nearby assisted living facility.

Everyone will be staying with us b/c we are good up to Cat 3, and have a whole house generator. 8 Adults, 1 Child, 3 dogs, 2 cats…. All in <1000sq ft. 🤣

Ingredients:
1 Imminent Hurricane
1 Boneless Pork Butt
1 Umbrella

Sides:
Black beans and yellow rice
Corn on the cob
Cole Slaw and Hawaiian rolls for sliders

Here is a pic of the spread. This was the best pulled pork I have done. Smoke penetration, bark, moisture, and most importantly flavor were spot-on.

[DaveD]

"The hurricane party's windin' down and we're all waitin' for the end
I don't want another drink, I only want that last one again
It gave me such a fine glow, smoky and slow, and I should prob'ly be homeward bound
But there's no one to talk to, when the lines go down..."
--J. McMurtry

Hope you come through safe and sound!

[SheilaAnn]

Sending good thoughts your way!

[Johnny Booth]

hoovarmin All teetotaler’s except my Brother-in-law. We managed to put away a few bottles of wine. Nothing special though. Had a good buzz and good nights sleep.

[Whiskeyman53]

We had grilled pork chops with a side of marinated vegetables. The chops had a mojo rub on them. The tropical citrus rub on the chops, grilled over charcoal had a Caribbean feel.

[ItsAllGoneToTheDogs]

Haven't eaten in 2 days because my insides were scheduled for a modeling shoot

This hit the spot for a late lunch post op 😜 Used the guacamole for a little extra fiber, it was supposed to go on the tater but ended up eating it on the steak.

[HawkerXP]

How did the shoot go?

I have one in September.

[ItsAllGoneToTheDogs]

HawkerXP we went top and bottom side, I did get pics but won't be blowing them up into posters to hang on my wall anytime soon... prep and procedure itself no big deal, but now I got more appointments (so hopefully nearer to being back to 100%)

[fzxdoc]

I hope they find out and fix what's ailing you! Digestive problems are the pits, especially for someone who loves to cook like you do. Wishing you well.

Kathryn

[Sid P]

Jewel Italian sausage par-boiled and finished on the SnS…


I dressed two like Chicago style dogs minus the peppers, but forgot the pics.

Salad on the side with homegrown tomatoes.

[smokenoob]

Nice! I remember the Deerfield Jewel!
always wondered how mom remembered how to get there (when I was 5 😂)

[DaveD]

Simple weeknight cook of baked taters loaded with butter, pulled pork, shredded cheese, and a drizzle of Rudy's Sause. Super tasty, and cleanup's a breeze!

[barelfly]

Love that this leads with buttah!

[DaveD]

Gotta put the butta on first, so it can get all melty in there Forgot to add that I'd reheated the vac-sealed pulled pig in the sous vide at 160F/70C so it was nice and hot, such that the shred cheese also got melty. But I did drizzle the Sause on the pork before topping with cheese. There! All details revealed

[fzxdoc]

Good eats like that and easy cleanup in time for Jeopardy. The perfect evening.

Kathryn

[Mosca]

Chicken scallopini and Italian potatoes. This popped up in one of my feeds and looked pretty easy; it is!

The chicken

The potatoes

[DaveD]

Damn, that looks GOOD.

[hoovarmin]

I'm going to need to make that chicken.

[Mosca]

hoovarmin The only pain in the ass parts are the butterflying and pounding the breasts: not hard, but time consuming; and cleaning up the oil splatter from pan frying them. Otherwise, it’s pretty easy for something that pays off pretty big.

[RichieB]

Last night. Strip Steak on the Kettle. Indirect with the 90 and flip to 115. Then sear to 130. Grilled potato.
Pecan for smoke.

[DaveD]

That rich red color of the steak is stupendous!

[hoovarmin]

Great job. That steak looks amazing!

[barelfly]

Taco Tuesday - grilled cod and repurposed the baby bok choy from Sunday’s dinner as the garnish. This cod was brushed with the soy reduction glaze at the end of the cook. Served with quinoa and Brussels.

Simple but a refreshing taco with that sweetness front the glaze!

[Andrrr]

You can make me tacos any day. On a side note my tomatillo plant is turning out to be a total bust this year which is really going to hinder my tomatillo salsa production. Dang it!

[hoovarmin]

That looks amazing

[barelfly]

Andrrr dang! That’s a bummer! Love a good tomatillo forward salsa! Just a nice difference. I also love making a Posole Verde using roasted tomatillos!

Hopefully you get a little production out of that plant!