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

[SammyJ]

Shrimp and a FAUX tarter sauce, made with Avocado mayonnaise, horseradish, and Tabasco Habanero sauce
No seed oils, and no carbohydrate.

[theroc]

One of our rainy day inside-cooks this week, of which there have been too many this year! Beef enchilada casserole.

[Elton's BBQ]

Caramba!

[Richard Chrz]

Was hoping to grill our salads tonight, but rain and cold, decided to make our salads inside.

[Elton's BBQ]

B U R G E R perfection!

[DTro]

Burger juice makes the best dressing!

[Richard Chrz]

DTro it also had homemade mayo, so that is a dressing. It’s all the general make up of many salads. So, it’s a legit salad.

[ItsAllGoneToTheDogs]

Gave the little griddle some attention, though it doesn't deserve it (I forgot to stock up an pellets).

Thing is so inconsistent and warped and I shoulda used my temp laser to check the supposed to be cool side... scallops were good but not as good of a crust as I woulda prefered but the steaks ended up medium at best if not medium well... thankfully they werent inedible

[hoovarmin]

This is the way

[Elton's BBQ]

Looks grand!

[DTro]

Nice meal! Hang in there texastweeter

[DaveD]

Did a couple of Wild Fork bone-in Choice ribeyes today, the inaugural cook on my brand spanking new deck. These were run in the sous vide at 131F/55C for a few hours, nearly identical in weight at 1.35lb/610g. Dry brined them overnight, then hit with some granulated garlic and coarse black pepper, vac sealed with a glug of EVOO and a bay leaf. Seared over KBB (with some mesquite fragments sprinkled on top) on the SnS kettle. Plated with roasted taters (in smoked wagyu tallow YUM) and broccoli, paired with an Olema cabernet out of Sonoma County, CA. Two thumbs way up

[Elton's BBQ]

It all looks really good!

[troymeister]

Beautiful!!

[DTro]

Way to break in the new deck!

[texastweeter]

Dry pan salmon with jalapeño garlic grits. Kids had griddles ham and cheddar sammiches.

[Elton's BBQ]

Looks really good!

[hoovarmin]

This looks amazingly good. Confession - other than an order of crispy salmon skin from a local Japanese restaurant, I've never cooked and eaten salmon with the skin on. I'm inclined to try it, even though I have a phobia of getting fish scales in my mouth. One stray scale finds it's way onto the plate and the meal is over for me.

[texastweeter]

hoovarmin some fish mongers will scale it for you

[theroc]

Flank steak and vegetables grilled on the Weber gasser.

[hoovarmin]

Perfect

[DTro]

Well done! Well done, medium rare that is.

[holehogg]

Oh boy!!!

[Skip]

Homemade Noodles and Salmon Patties smothered in a Lemon Cream Sauce. Served Broccoli and Grapes along side. My first time with the Lemon Cream Sauce. I'll be making that again!

[DTro]

Got me on the lemon cream!

[texastweeter]

That looks wonderful

[Skip]

Thankyou for the nice comments. I need to get better on my plating and pictures though.

here's the sauce recipe

https://www.littlebroken.com/lemon-garlic-cream-sauce/

[TWBarbecue]

Whisky Pepper Hanger Steak

Seared hot and fast for only a couple
of minutes over seriously hot coals resulted in the most tender and juicy bites of this cut up Whiskey Pepper Hanger Steak. Delicious!

[texastweeter]

Steak frites done RIGHT!

[holehogg]

I could "steak" this out all night :-)

[TWBarbecue]

Thank you much Purc theroc hoovarmin Johnny Booth DTro texastweeter holehogg ….nice one holehogg 😂

[Finster]

Last night's test cook over Kirkland Pro briquettes
Pork tenderloin marinated in McCormick Black Garlic and Parmesan..

[DTro]

Looks good! How did the KPB perform? I have not seen it in my Costco yet.

[Finster]

DTro
It did the job. More testing needed.
I left a full review in the charcoal section..

https://pitmaster.amazingribs.com/forum/fuels-discussion-not-for-grills-and-smokers/charcoal-aa/1556071-kirkland-briquettes

[SammyJ]

Just a noon time snack

[SammyJ]

Pork Cracklings and Sardines

[texastweeter]

Yeah we call those skins, the ones with the fat still attached that are very hard we call cracklings. Those are some really large sardines. What kind? I usually stick ti KO double layer in oil.

[SammyJ]

King Oscar, but NOT the smaller bristling sardines. Still very good!

[scottranda]

Waffle chips!

[RonB]

I'm not gonna waffle around - they look great.

[Richard Chrz]

Awesome!

[barelfly]

Oh yeah!

[IdahoJim]

Reverse seared some tenderloin steaks. Smoked on the Memphis Advantage pellet grill at 225 degrees to about 115 degrees. Let them rest just a few minutes then seared on the Weber kettle with a Slow N Sear. Served with sautéed mushrooms, broccoli and Stove Top Stuffing. The stuffing was a request from my stepson who is here from college for spring break.



Plated up:


Pretty good medium rare. I was happy with it.

[holehogg]

You should be extremely happy with that.

[RonB]

That's a great lookin' steak - almost zero grey band. 🤩

[hoovarmin]

Wall to wall pink. Can't do it any better than that right there!

[Smilner]

First time doing a ham. Tastes good!

used the Easter ham recipe on Malcolm Reed’s app

[Johnny Booth]

Looks really tasty. Dinner and then leftovers. 😋

[texastweeter]

Try the ham recipe from the free side...using a spiral cut with that recipe is Wow!

[DTro]

Good stuff!

[PGH_RAM]

Needed a fast dinner last night, so I whipped up some Chinese eggs and tomatoes, recipe courtesy of Woks of Life. It was simple. fast, tasty and filling. I will definitely add it to my list of regulars.

[hoovarmin]

Love that recipe. I like it with fish sauce, but my kids will only eat it with MSG and no fish sauce.