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

[Michael_in_TX]

Grilled chicken tacos!







(I like my cilantro, what can I say?)

[WayneT]

Nice salad.

[barelfly]

And….I went back it was just as good the second night. It’s a legit taco spot!

[mnavarre]

barelfly Are you still here in town? You should come up to the pub if you have a chance. We're only a 10-15 minute ride out of downtown. PM me if interested, I'm brewing tomorrow so I'll be there until 4PM or so. Probably later since it's Friday.

[Bogy]

Tonight I grilled my traditional ribeye steak for my birthday. My birthday isn't until Thursday, but Thursday night my son is taking me out for dinner. Friday we're having dinner with our daughter's family before a granddaughters hockey game, Saturday lunch with our other daughter. And last Saturday they all took my wife and I out for dinner for my birthday. Big 70, all week celebration. But back to the steak, grilled on the Weber Genesis. Served with broccoli, Uncle Ben's rice and garlic toast. All good, the ribeye melted in my mouth.

[hoovarmin]

Hope you had a great birthday! I know you had a great birthday steak.

[Clawbear57]

Bogy glad you had a wonderful birthday week and the steaks looks delicious. Now back to work😇,

[Bogy]

Clawbear57 WORK!? I pretty much do what I want to do. Fortunately, one of my favorite things to do is preach. Some of you may have noticed.

[Oakgrovebacon]

Steaks look great! Congratulations and happy birthday!

[Attjack]

Pork 🐷 and bok choy 🥬.

[MsTwiggy]

Another on point wok dinner! Whats in the sauce you used for this. In looking at your mise en place do I see sesame oil for cooking? What do you put in your sauce?🔥🔥🐿️

[Attjack]

MsTwiggy This a very simple one. The sauce is Sambal Oelek and soy sauce. The sesame oil goes in last to finish the dish. The other component is about 5 garlic cloves, chopped.

[Whiskeyman53]

Pork loin in the pellet grill.
Meathead's Memphis Dust with cherry pellets make a great combination.

[WayneT]

I’m sure that tasted scrumptious. I used cherry wood on my last pork loin cook.

[Clawbear57]

Nice job.

[ecowper]

After culinary exploration in the Pacific NW, American South, and France .... last night we landed in Spain! On the menu was sizzling garlic lamb chops, wrinkled potatoes (papas arrugadas), and green beans with garlic and marcona almonds. Dessert was a Basque cheesecake. The sizzling garlic sauce is amazingly easy and really tasty.

[WayneT]

You are killing it, Eric. Great culinary travelogue.

[Clawbear57]

Another excellent meal Eric. Where are we going next?

[ecowper]

Clawbear57 tonight is the last stop ….. somewhere in Europe …. Did you miss the detour to Singapore?

[Neris]

Bit of an experiment. Beef cheek in the air fryer. Butterflied it and seasoned in salt & pepper. 20 minutes in the air fryer and turned out cooked and edible. The fat not melting has made it slightly chewy but the meat is good.

[Huskee]

Last night's Surf & Turf.

• Waygu strip steak,
• ahi tuna steaks topped with peppercorns sauteed in butter (a la CaptainMike),
• scallops,
• toasted baguette crostinis w/ olive oil,
• smashed small potatoes, and
• sauteed green beans.

Mistakes were made, as were memories, plus I learned something I didn't know about Wagyu beef. More on this after the pics.




The mistakes:

• I'm not great at scallops, so I used an online recipe to brush up my memory. It said after drying them well, which I did, to salt & pepper them to taste. I added a slight pinch of salt, wondering if I really needed to, since like shrimp they really don't need it...but I did anyway. Too salty. Blast it! No more salt on scallops!
• Even though I temp'ed the tuna steaks with my Thermapen aiming for 120-125, one whole steak, the one in the photos on my plate, was overcooked to nearly medium well. The other one was more medium rare, lotsa pink.The more-pink one was far better. Both were great.
• No need for Wagyu beef when doing an involved dish like this, with rich foods all across the board. The Wagyu was too much here.

What I learned about Wagyu beef:

• I don't care for it.
• Too fatty, like eating the fatty end of a steak but in every. single. bite. Too much for this guy.
• 2 of my sons say it's the best steak they've ever had.
• They described it as a sausage consistency- extremely tender but with a slight chew to it. I agree totally with that assessment. It was like eating fatty, juicy, steak-flavored sausage patties.
• I will skip Wagyu next time and opt for Prime or Choice. I prefer more of a chew.

Memories made:

• Two of my sons had the best steak of their lives. They love Wagyu, and now they know this.
• I don't, and now I know that.
• I experienced this scenario when I went out to give the steaks a couple minutes of smoke first, which we all had a good laugh about.

[DTro]

Like, all around!

[WayneT]

That’s all great info. Thanks for posting an excellent documentary about waygu. I wonder, if SV would be the trick to render that fat more fully so you get the flavor of the fat but more lean meat.

[hoovarmin]

I cooked a Japanese A5 Wagyu Strip earlier this year and served it with prime strips. I'm with you, I preferred the Prime grade to the Wagyu. That said, the SRF American Wagyu Tri-tip is a wonderful product and I have never tried their AWG strips or Ribeyes. I think the Japanese Wagyu is something intended to be eaten more as a piece of sashimi rather than a full protein serving on a plate.

[SammyJ]

Quick and Easy tonight, actually a high carb night, 5 total

[texastweeter]

Yep, them dogs can sneak them in. Look into making your own sausage

[WayneT]

Is that a spicy brown mustard? Yum!

[JCBBQ]

Authentic Texas Turkey & Bean Chili. Hahahahahahahahahahahaha! Oh, and maple syrup cornbread. What can I say, I’m a Traditionalist.

[Panhead John]

Yep, that’s just how we do it down here! 😂

[MsTwiggy]

I’m wit you, neither the turkey or beans bother me. Looks bomb 💣 💥🔥🔥🐿️

[DTro]

Looks great!

[PGH_RAM]

It's been a soup-intensive week as we recovered from our bout of COVID. My last salvo (hopefully) in the battle was some homemade pho. Well, mostly homemade. I used store bought Vietnamese meatballs.

It's a multi-hour labor of love, but totally worth it. I generally follow the Woks of Life recipe, but I throw beef tendons in with the bones and chuck to give it a silkier mouth feel and I include thinly sliced omasum in the finished product.

[hoovarmin]

I can't understand people who eat Pho without the tendon and tripe. They are my favorite parts. My favorite Viet restaurant in my neighborhood was sold to someone who took tendon and tripe off the menu and I never went back.

[painter]

Dedicated!

[DaveD]

Wow! Labor of love indeed. Looks amazing.

[texastweeter]

Venison shanks and garlic grits.

[MsTwiggy]

This is so good!! Simple and over the top at the same time. Beautiful photos too. Made me think we need to do a “and grits” smackdown. This is a winning competition cook. But of course you make it look easy 🎖️🦌🇺🇸🥇🔥🔥🐿️

[Richard Chrz]

Man that looks fantastic!

[WayneT]

You had me at “garlic grits”. Why bother with a protein?

[SammyJ]

Loving cooking over an open coal bed,







I am loving this grill! Thanks Pitmaster Group!

[SammyJ]

Almost, fine tuning

[MsTwiggy]

Thats right show us how you Nuke!!! What an awesome cooker!! 🔥🔥🐿️

[WayneT]

You are rocking that new grill! Keep rolling that smoke.

[Richard Chrz]

Homemade spinach semolina pasta, tossed in garlic butter.

[Richard Chrz]

Andrrr, I boiled the spinach first, then I emulsified the boiled spinach with an egg in a small food processor (if that is the correct term for this), and added that into the center of my pasta well, and mixed it together,

[hoovarmin]

I am enjoying your adventures in pasta!

[texastweeter]

I have yet to make spinach or squid Inc pasta. That looks amazing!

[WayneT]

Texas style chili with a side of beans.



Jeez, look how those beans attracted and bonded with that meat. They must be as randy as a carbon atom. I could swear they weren’t together when plated.



Sittin’ on a chip.



OK, I see what happened. I had the cans of beans too close to the meat in the CI DO and they formed a polymer chain. Mea culpa. Still, best Texas style chili I’ve ever had.

[ecowper]

You can’t have any pudding if you don’t eat all of your meat!

[DaveD]

Mad props for the extended pinky! And the beans, of course. Very fine looking pot of chili beans you got there!

[WayneT]

DaveD I learn only from the best.