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**DTro** · January 3, 2024, 05:06 PM

This is my take on Chef Jean-Pierre's beef stew. Everything started in the cast iron skillet. Chuck, pearl onions, and mushrooms got browned before moving to the Dutch oven. Then, I poured 3/4 cup of Madeira wine to deglaze the skillet. I tossed herbs, tomato paste, tomatoes, beef broth, and the browned bits into the DO and brought it to a simmer for an hour and a half.

I have cooked this recipe a few times before and have had problems incorporating the flour using his technique. So this time, I spooned most of the broth into a bowl and whisked in the flour. Then, I poured it back into the stew to simmer for another two hours. The veggies were cooked separately and combined with the stew before eating. This recipe is well worth the difficulty and time involved.

https://chefjeanpierre.com/recipes/b...ith-port-wine/

**skipsdaughter** · January 3, 2024, 05:17 PM

This Canadian cheddar soup is supposed to be a replica of the version served at EPCOT. I've never been, but it was tasty. Bacon, celery, onion, and cheese. And I love an opportunity to use my immersion blender

**RichieB** · January 3, 2024, 06:28 PM

Did Poor Man's Burnt Ends on the Kettle with the SnS. A 2+# chuck roast. Ran about 260 to 270. Total time was about 7 hours. I used cherry chunks for smoke. BBBR and Meatheads KC Sauce. A hint of smoke, sweet and tender.

**jfmorris** · January 3, 2024, 07:38 PM

So, *AFTER* ringing in the New Year and hitting bed after 12:30am on January 1st, I woke up at 6am, lit charcoal on the SNSGrills Kamado, and put a 12 pound Smithfield ham on to smoke at 7am. Ham was done around 11:30am. Followed the recipe on the free side including the Apricot glaze, and it was *VERY* good.

I opted to try and set the glaze at the end of the cook after unwrapping the ham by opening all vents on the kamado, and got it up to about 350F in a few minutes, versus firing up a separate grill. Probably didn't set as good as it could have, but I was pleased.

Ready for carving...

And my plate, with the greens and peas Yvonne made for luck and prosperity in 2024!

This was my first time doing a ham that was not already spiral sliced. Advantage - easier to cook. Disadvantage - so much waste when carving. We fed lunch to 8 on the 1st with the ham, and got 2-3 more meals out of it for the two of us. With the bones, it really is about 1 pound of ham needed per person due to the immense waste.

**texastweeter** · January 3, 2024, 08:00 PM

Grown up tuna salad.

**HotSun** · January 3, 2024, 08:17 PM

I wanted to make some soup, since we are now in the Winter version of SUWYC and it is chilly here. I had some Polish smoked pork loin that was way too salty to eat, so I chopped it up and made it into lentil and smoked pork loin soup. I usually make lentil soup on the fly without a recipe, but this time I borrowed a recipe and tweaked it a little (link at the end).

I didn't have much time to make it, so I couldn't carmelize the onions as I normally would. Anyhow, many of the usual suspects:

Homemade chicken stock
Red wine vinegar
Polish smoked pork loin
Green lentils
Carrots
Celery
Yellow onions
Garlic
Fish sauce - my addition
Bacon - another addition; it needed a boost

It was a double batch, so I split between my 5 & 7 liter cookers, which worked perfectly (I was afraid of foaming or overfilling. 15 minutes, low pressure and natural release. Here you go:

I took a quart over to the neighbors, one of whom has been under the weather for a while, so hopefully this helps with the healing process.

Plating:

Garnished with fresh grated Parmesan, with some of my smoked cheddar on the side. Delicious. Not shown: fresh strawberries, roasted broccoli.

Thoughts:

I give this a B+.
It was carrot and onion heavy, which made it a bit sweeter than we like.
The pork loin worked pretty well, not as effective as smoked ham, but the bacon and fish sauce lifted it.
Cheese goes really well with this, definitely offsetting the sweetness.
Double batch yielded about 6 quarts of soup

Source:

Just a moment...

https://www.allrecipes.com/recipe/240996/lentil-ham-soup/

**Attjack** · January 3, 2024, 08:50 PM

Tonight I made my nephew's favorite Thai dish to cook Khua Kling Gai (Southern Thai Dry Curry with Minced Chicken) I whipped up a Khai jiao (Thai omelet) and served it over Jasmine rice. I can see why he loves this Southern Thai dry stir fry.

**Towering Inferno** · January 3, 2024, 08:57 PM

Our New Year's meal is a traditional red beans and rice. Better let the pictures tell the story. Started with 48 hour soak of 1 pounds worth of Camellia red beans.
Some andoulle sausage, ham hock, bay leaf, celery, red bell pepper (didn't have green), 1 1/2 medium red onions, garlic, some Tony's cajun seasoning.
Everybody getting pretty happy now.

Sorry about not having plating shots.
Made 4 cups of white rice to go with this.

**WayneT** · January 3, 2024, 11:11 PM

Tonight, while tending the fire pit, I smoked the Porter Road dry-aged chuck roast that my SS, HawkerXP sent me. This was one delicious piece of meat. Thanks SS!

Mari Jo, Truffles and moi enjoying the fire pit while the chuck smokes in the background.

I dry brined the chuck for 2 hours while setting up my SNS for low and slow using Kingsford Pro and mesquite wood chunks. The mesquite was an awesome choice if I do say so myself. Flavor bomb all the way.

Gorgeous hunk o’ red meat.

After dialing in my grate temp (225-275), onto the grate it went.

Two hours into the cook.

I boated it 4 hours into the cook when it stalled at 148F.

A bit after 6 hours of smoke, outside temps started to drop so I took it off at 168F to finish in a CI DO in the oven, up to 200F.

The result was a beautifully caramelized exterior and nearly pullable interior. We ate like nobility tonight. This was easily my best chuck roast ever and one of my top 5 cooks ever. A huge thanks again to HawkerXP for an over-the-top meal.

**JCBBQ** · January 4, 2024, 07:25 AM

Coming soon to a dinner plate near me! My wife follows Five Marys on instagram. Got these tri tips for my birthday. They look great!

**DTro** · January 4, 2024, 02:59 PM

Yesterday's breakfast was waffles, eggs, and fruit.

**hoovarmin** · January 4, 2024, 06:18 PM

Picanha

**scottranda** · January 4, 2024, 07:17 PM

Did some brisket, brisket tacos, shrimp, and steak fajitas. Been fun!

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**barelfly** · January 4, 2024, 07:44 PM

Frittata night - all kinds of goodness thrown in here! And this 3 Nail Ironware skillet has become my absolute favorite pan to cook in! Like cooking on ice!

**texastweeter** · January 4, 2024, 08:07 PM

A litte late but here was new years spread. Venison ham with a habanero peach glaze, Black eyed peas with the hock, collards with a wild hog hock, and cornbread

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