Show Us What You're Cooking! (SUWYC) - Volume 31, Autumn/Fall 2023

[wallypop]

Had a pork tenderloin in the freezer, so decided to smoke it up. Hot and fast indirect with apple chunks on the Weber Charcoal Summit 400 degrees to 145 internal.


Whipped up a peach glaze made from peach preserves I made from our harvest this year. A bit of soy sauce, Dijon, garlic, olive oil, red pepper flakes salt and pepper


Tried to make it look pretty but I still need some practice


Also baked up a loaf of sourdough bread. Had a nice long 18 hour nap in the fridge overnight and then baked this morning.


Still not happy with my crumb but seeing improvement with each loaf. Tastes good with some Kerry gold.

[hoovarmin]

How do you do that cool moving pic here in The Pit?

[wallypop]

hoovarmin I shot video on my phone, and it has an option to export as a gif file. Gifs are animated, so it has the cool effect.

[Spinaker]

https://pitmaster.amazingribs.com/forum/fuels-discussion-not-for-grills-and-smokers/other-and-misc-fuels/23420-🔥-feed-the-flame-🔥

[Michael_in_TX]

As it is raining outside, I needed to do something inside. I haven't done a Greek-inspired dish in a while, so I did Greek Chicken with Creamy Spinach, inspired by this recipe: https://www.dimitrasdishes.com/chick...0-minute-meal/

This turned out really good, even if I totally messed up the roux.

I used chicken thighs that I seasoned with salt, pepper, paprika, cumin, copious amounts of oregano, and some flour. Into some olive oil to pan-fry.



After the chicken was done (took two batches), I made the sauce....or at least tried to. Some garlic was sauteed then I added a cup of chicken stock. Oops. I was supposed to add the flour first, oh well. After the flour went in and I got as many lumps out as I could, in went 1.5 cups of whole milk. After bringing it to a good simmer, it thickened decently.

Then in went the spinach and once wilted, in went the chicken to warm through Sure is a pretty dish.



Here we are plated up, garnished with feta. I wish the sauce were just a little bit thicker. I also think some lemon would have brightened it up a bit as well. Still, for a rainy evening cook, quite good. I will probably make this again. (Also needed some crusty bread!)

[wallypop]

Looks really good. I might have to give this a try. Also, if you need to add flour to a sauce after the fact, put a mesh strainer into the sauce and add the flour into the strainer. Whisk and scrape it through until the flour disappears.

[WayneT]

Yes, yes, a thousand times, yes! Feta makes almost anything better.

[Old Glory]

That looks amazing!

[SheilaAnn]

My wine club instagram live was tonight. I made roasted tomato and caper relish (for bruschetta), curried butternut squash soup and this smoked onion tart. It was a hit! Drizzled with lemon honey.

And I failed to take pics of the wine 🤦🏼♀️

[WayneT]

“And I failed to take pics of the wine.” Unforgivable.

What galette? 😉🤣

Seriously, I’m stealing that idea. Well played.

[painter]

Wow!

[Draznnl]

Yeah, it looks pretty good., but some wine would really put it over the top. 🤣🤣🤣 That looks great … as far as it goes.

[DTro]

My wife made apple strudel this weekend, and we had some leftover phyllo. I placed salmon fillets on the dough and topped them with homemade pesto and a big pinch of grated mozzarella. Sealed and topped the packages with herb butter and a sprinkle of parmesan. Into a 350º oven until an IT of 140º. The fish was salted a few hours in advance. Then, right before the wrap, I spiced the fillets with a squeeze of lemon and a dash of pepper. So easy and so delicious!

[barelfly]

That’s legit! Love it!

[texastweeter]

Salmon en crute' is a classic!

[DTro]

WayneT -Do you think this was actually my idea? Of course it wasn't. As texastweeter says above, "a classic." My idea was to google the ingredients that I had. Talk about a forged CV 😂

[KimO]

Great idea! Looks delicious!

[WayneT]

One batch each of candied lemon and orange peels in preparation for making stollen this holiday season.

[WayneT]

wallypop I’ve been baking stollen for more than ten years and until 2 years ago, I used the store bought stuff too. This is a labor intensive undertaking but worth the effort imho. Be sure to get organic citrus that isn’t waxed or scrub the heck out it to remove the wax.

[Richard Chrz]

WayneT fantastic that you always take these extra steps! No doubt your stollen will be next level! I hope you share more of the process on show us what your baking!

[Spinaker]

Oh damn! I thought that was a funnel cake.

[STEbbq]

I guess we could not wait until Thanksgiving! ecowper and barelfly . I still have some Costco ones that maybe we can do the chestnuts. Maple syrup, salt, pepper, bacon!

[WayneT]

Bacon, brussels and a spicy aioli for the win.

[STEbbq]

WayneT I like it. I have some for leftovers!

[STEbbq]

WayneT great idea. It was yummy.

[randy.56]

I had to to Sams today to get 4 more folding chairs for thanksgiving. As I past by the meat dept. (you know it was on the way) found a 4 pack of Prime Filet's marked down 24% from original price Of $50.00. That package fell into my cart. Ah Ha steak nite. Cooked to IT 140 yummmm

[Michael_in_TX]

Nailed the doneness!

[Jim White]

Last week, on the Cajun gift idea thread, I showed the sausage that my Cajun buddy gifted me. Today's high here in Gainesville was below 70, so that was officially "cold" enough to make a big pot of gumbo.

I mostly followed Paul Prudhomme's recipe.



Not bad for a roux rookie!

Did the usual onion, celery, green pepper. I did sneak in one serrano pepper for a little more kick.



In addition to the sausage, there were boneless, skinless chicken thighs. All that simmered several hours. And then, because I can't follow recipes exactly, I added some okra very near the end. But to prevent slime, I hit put the okra in the air fryer at 350 for about 10 minutes. This is a trick I learned from a recipe for bhindi masala, an Indian okra dish.



And then at the very end, I put in just enough shrimp for tonight's servings, reasoning that extra shrimp would get tough on reheating the leftovers.



It got the seal of approval from Lisa. We did hit it with some Tabasco Sauce.

[Panhead John]

I’m not a fan of okra in my gumbo, but great job! The roux and final product look excellent! [at least you didn’t put sweet potatoes in it] 😉

[ofelles]

You and Paul for the win

[Michael_in_TX]

I really like that okra trick!

[Attjack]

Spicy Baby bok choy and pork stir fry.

[smokenoob]

love that dish! Hard to find here, may have to just make it!

[Old Glory]

Awesome!

[hoovarmin]

Did a test/practice run for the big day. This was an ATBBQ recipe called honey chipotle turkey. It’s wet brined, but not rinsed. Dried in the fridge for 24 hrs, injected with a mix of butter, honey, and chipotle in adobo sauce, rubbed with Cattleman’s brisket and steak blend, and glazed with the same recipe as the injection. We were impressed with the results.

[Purc]

Hey, FedEx ships next day delivery!

[fzxdoc]

Mr. Turkey was struttin' his stuff until he ran into you..and you're now calling him peg leg?

[hoovarmin]

fzxdoc 😂

[Attjack]

smokenoob It's a favorite at my house and one of the easiest stir frys you can make.

[SammyJ]

Weber Kettle Ribs Seasoned with olive oil, salt, pepper, and paprika for color

Uses more charcoal when it's cold out!

[JCBBQ]

Threw some rum into cold chai. Very tasty new holiday drink to go w my sugar cookies swirled w caramel and….gochujang 😮😮😮. Sounds weird but they were awesome.

[fzxdoc]

Got both of them! Thanks a bunch, JCBBQ .

Kathryn

[DTro]

Are you serious! Gochujang sugar cookies- yes please! Recipe please.

[Attjack]

My wife just made gochujang cookies. I told her they were delicious and couldn't stay in the house.

[Michael_in_TX]

Taco Tuesday, with the tacos I grew up with: 1 lb 80/20 chuck browned, then seasoned with a packet of McCormick taco seasoning, then put into Old El Paso taco shells, topped with El Yucateco, tomatoes, and cheese. Yum! 15 minutes at most to cook!

[DaveD]

That's pretty much the recipe where my taco making career began, except I never used store-bought shells, always fresh tortillas (but I used to fry them lightly in oil decades ago). It's gotten a little more elaborate since those days