Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024

[Starsky]

Spach cocked a young turkey, a lemon pepper rub and smoked with apple.

[Jim White]

Happy New Year! Of course, we had to have Hoppin' John. The Rancho Gordo Super Lucky 2024 Black Eyed Peas are essential. I also included some of the smoked Cajun sausage my Cajun buddy gave me, along with the bone from our double smoked Christmas ham. This year I cooked the rice separately. i like how that worked out.



Instead of cooked greens with it, we had a fresh salad. The Romaine, kale and basil came from our little herb garden.

[gboss]

Happy New Year!

[STEbbq]

Rack of lamb with rosemary and thyme with a pomegranate sauce with potisa for dessert (a Slovenian dessert that is loosely a walnut and brown sugar pastry with spices). Sides include million-dollar rice (saffron), glazed carrots, Brussel sprouts, and garlic bread.

[Clawbear57]

Amazing lay out. Would love to taste the rice.

[glitchy]

Minus the sprouts, looks like a fabulous meal, well done!

[SammyJ]

Another Bag of Ground beef jerky, seasoned with "Oak Ridge" Habanero death dust

[glitchy]

So sad Oakridge BBQ closed, some of the best pre-made rubs I’ve ever had. The death dust is to die for 😉

[SammyJ]

Round of Yogurt, high probiotics

Processed 24 hours to burn out all lactose, no glucose rise!

[Richard Chrz]

Pizza night for the first cook of the year.

[DTro]

Good lookin' pie!

[barelfly]

Had some chicken fried steak, okra and mash from yesterday….added in the black eyed peas today - thanks to those that gave some ideas on these Hoppin John’s!

[Andrrr]

I am such a sucker for chicken fried steak. Looks great!

[PGH_RAM]

Happy New Year! I made my traditional NYD meal: pork three ways.

1) Roasted Berkshire pork loin (Hey Grill, Hey porkchop seasoning recipe)
2) Mess o' greens (smoked ham hock)
3) Hoppin' John (homemade bacon ends)

[Michael_in_TX]

I like the pork theme!

[troymeister]

Some Smoked Turkey Breast and the Usual Fixings. Weber 22 with SnS, Applewood Smoke.

I kind of mixed a few methods, including Arron Franklin's but I opted for a higher temperature cook and it worked out just fine.

[Michael_in_TX]

Perfectly carved turkey is perfectly carved.

[HouseHomey]

Beautiful

[troymeister]

HouseHomey Heyyy, Nice to hear from you. I haven’t seen you in a while. Whatcha been cookin’ lately? Hope all is well. Feel free to reach out anytime.

[Finster]

Not technically a cook but, Santa brought me the new food processor I’ve been needing, so I christened it with a batch of fresh salsa…

[WayneT]

NY Day evening meal.



Two stuffed Cornish game hens, on the SNS using a modified low and slow with vent tweaks to achieve a slow but constant rise in temp from 195F to 300F. I used cherry wood chunks for smoke. They took about 1:45 to cook.



They turned out so well, I can’t believe I cooked them. You can see the tan line where they wore string bikinis to keep the wings close so they wouldn’t burn. I removed the wing tips before cooking.

Mari Jo made an awesome stuffing using wild rice, apple bits, onion, celery, almonds, orange zest and some aromatics.



The smoke flavor on these birds was spectacular. They were accompanied by more cranberry relish and charred rainbow carrots. The culinary gods were kind to me tonight and blessed me with a cook worthy of the new year.

Finis

[Clawbear57]

I've got two in the freezer that I need to cook. Thanks for the inspiration.

[troymeister]

Bravo!! Beautiful cook.

[DTro]

Very nice!

[SheilaAnn]

NY Day traditional fried chicken, collard greens simmered with a smoked turkey wing, black eyed peas (not RG). Best green I’ve ever made. I passed Louisiana hot sauce and Texas Pete’s vinegar peppers on the side.

[Clawbear57]

It all looks good, but that chicken wow.

[SheilaAnn]

Clawbear57 it’s a sweet tea brine! Let me find the recipe or I will write it up for y’all. It’s from food and wine several years ago.

[mnavarre]

Beef Stroganoff, one of the most comfortiest of comfort foods.



I am adequately comforted.

[BKYDBBQ]

Yesterday's first cook for 2024... Skin On Pork Belly. I used the process from Chud's BBQ. It came out really good but not all of the skin got the crispiness I was hoping for. a lot of it was more hard / chewy. Will try this again with a little tweaking.

Served it on King's Hawaiian Rolls with picked carrots and red onions.

[Johnny Booth]

Looks really good. We do a skin on pork shoulder roast a few times a year in the oven. We get similar results on the skin. Not sure what the magic is for consistent crunchiness across the whole deal. Still eats great tho.