Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024

[hoovarmin]

Made my first sourdough pizza today. I mixed two doughs yesterday. One was according to the recipe and had some whole wheat flour mixed in with the 00. The other I used only 00. Believe it or not, I liked the one with whole wheat better. That one was the mushroom and olive pizza and I dug in before snapping a pic.

[hoovarmin]

Thanks, Brian!

[DTro]

Bam!

[JCBBQ]

Bro! The leoparding….😮😮😮

[UFLawdog]

Smoked and seared prime rib roast on the kettle using my SNS, kingsford blue, and
post oak.

[Grillin Dad]

Daaaaaaaamn! That's about as perfect as it gets!!

[JCBBQ]

What he said 👆

[holehogg]

Oh boy.

[Richard Chrz]

Slow roasted chuck, my roasted potatoes and carrots.

[hoovarmin]

Can you ship that too?

[Steve B]

Surf and turf hot of the Santa Maria. Paired with some sautéed green beans. The green beans are, well, cause I’m supposed to. 😁

[Caffeine88]

Leg of lamb with Dolly's lamb rub, and a board sauce. Smoked at 225 on the low and slow side of the Dualfire until 120 internal, and seared very effectively on the hot side for 8-10 min total. It was excellent.

[Spinaker]

Thanks for the heads up on Costco. I’ll have to check that out. I love me some lamb.

[PGH_RAM]

Perfection!

[holehogg]

Speechless.

[ecowper]

Not traditional for Easter, but damn good …. Back ribs in Memphis dust and Stacy’s world famous pasta salad! 4 1/2 hours on the SnS Kettle, 45 minutes at 175F in the oven for the ribs. Pasta salad was put together around 1 PM and flavors got to mingle for 5 hours before dinner was served at 6 PM

[Troutman]

Nice rack

[radiodome21]

Lamb on the Genesis. Seasoned with homemade SPOG rub. Though technically the first thing I cooked today was my kids Easter candy. Stayed up late last night until after they went to bed to hide the baskets. Well I also had Crumbl cookies too for them that I was getting ready to hide. Heard a sound, which I thought was my son coming downstairs so I tossed the Easter candy, which was on the counter next to me and put it into the oven. And then forgot about. And I also forgot about the French toast casserole my wife had in the fridge as well…….could have been worse.

[PGH_RAM]

Time and temp for the candy?

[theroc]

Braised pork shoulder, Richard Chrz 's potatoes, and black kale alla Calabrese.

[Troutman]

Known in France as cuisses de grenouille, they are one of the top national delicacies. So popular (similar to our chicken wings) that there's currently a shortage in their country. Also popular in China and Southeast Asia, they are simply known as field chicken with China being the world's top exporter.

Yea I'm talking about frog legs. Once you get over the swinishness of eating an amphibian (not quite reptile, not quite seafood), frog legs are actually quite delicious. They have a rather mild taste, somewhere in between either chicken wings or quail in taste and texture. They are also high in protein, omega-3 fatty acids, vitamin A and potassium. They are low in calories and contain very little fat or cholesterol. All in all they may be one of the best sources of pure animal protein on the planet.

I usually get mine from H Mart or one of the other Asian markets in the area. I like to simply treat them like chicken wings, marinate and grill. Did some over the weekend with some sides and served with a remoulade sauce I whipped up. Dang good eats, although my son gave them the evil eye before he dug in !! If you're feeling adventurous and can sourced them, give frog legs a try. Fried, grilled, smoked, treat them like wings and surprise your guests.

[mrteddyprincess]

Wow those look incredible! I eat frog legs but have not prepared them. That goes on MY list :-) B

[theroc]

Awesome

[hoovarmin]

This is my kryptonite. I will eat damn near anything, but I am terrified of frogs. Always have been.

[mrteddyprincess]

I'm just getting around to posting this. Last week we had guests and one of the appetizers I served was a brisket burnt end egg roll with Texas brisket rub flavors on the inside. Finished off with a hoisin bourbon butter glaze and topped with fresh chives from the garden and sesame seeds. We enjoyed this a lot...

[Skip]

Wow really nice mrteddyprincess! Are those baked or fried?

[mrteddyprincess]

Skip they are fried in canola oil on my stove in the kitchen.

[Clawbear57]

Well done Brian.

[SammyJ]

Two Nights ago, Beef and Bacon

[SammyJ]

First cook on Nuke post back procedure. I do love this grill.





Bacon Almost ready. Got this process in a journal

[bbqLuv]

Burgers are good, and a nice example of a cooking log. You Done Good

[JCBBQ]

I love that cooker

[MJG99]

Brisket fried rice on the Camp Chef 16 Tundra Pro, with some leftover chopped brisket from the flat. Turned out incredible, some gochugaru flakes and toasted sesame to top it off.

[hoovarmin]

Nice work!

[fzxdoc]

Looks great. I like your spatter screen. Where did you purchase it?

Kathryn

[hoovarmin]

Lemon Chicken and Asparagus with Herbed Potatoes.

[barelfly]

Yum! Excellent skin! And those potatoes!

[JCBBQ]

Beautiful

[SheilaAnn]

So many likes!

[bbqLuv]

The first ribs of the season. Two racks of St Louis Ribs, one with Lawry's and Black pepper, the other with Traeger Sweet Cherry rub.
I did have a problem, I forgot to raise the temp of the grill from 165 to 225*F. That explains why the rack of ribs was not coming up to temp. SWMBO poked fun at me as the "Great Traeger Pit Master in my mind".
I don't get it. Whenever I mess up it has to be in front of someone. I looked around and there was no one to blame.

Pictures are the start of cooking, the end of cooking and resting, and lastly the test bite.