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

[TWBarbecue]

Now this is a work of art! 🔥

[RonB]

Another round of shish kabobless - same recipe but no skewers. Cooked in the Oxo religious pan, (very holy).

[RonB]

Bluetail66213 - One of the ingredients I use in my marinade has sugar in it and will burn at high temps, so I don't apply until everything is cooked. As each ingredient is cooked, it goes into a bowl. When everything is cooked, I add the sauce and heat for a short
time to bring everything up to eating temp. The protein gets a short marinade in lite soy sauce just for maybe 10 min. If you are interested in the marinade recipe, I will post it in a new thread. Let me know...

[RonB]

hoovarmin - it looks like ya had a case of stealth MCS.

[MsTwiggy]

But which pan hoovarmin ? I was looking at a carbon steel one. 🔥🔥🐿️

[Mosca]

Freezer night.

I have no idea what this is.



But it looks like it would go over rice, so



It’s Navajo green chili! I thought it might be.



Don’t let Gordon Ramsay or anyone else kid you: brown food tastes best.

[Mosca]

Damn good idea.

[Mosca]

That is a GREAT sandwich. And it looks like it maintained sandwich integrity to the end!

[Texas Larry]

Looks delish. Actually West Texas style. You get them like this around Marfa and points west.

[Jim White]

Welcome to Peru!

Tonight I went with Kenji's recipe for Peruvian Chicken with Green Sauce. He calls for a whole chicken, but with just the two of us, I opted to go with a couple pounds of boneless skinless thighs. Turned out great on the LSG Adjustable. The marinade is good. Kenji doesn't give a marinating time, I went with about 3 hours or so.



Since it was a Peruvian theme (and since I got a good-sized jar of Aji Amarillo paste), we also got Papa a la Huancaina (Peruvian Potatoes). Instead of yellow potatoes, though, I went with some white sweet potatoes from the CSA. I'm not sure if there's an error in the recipe or if I used a wrong type of queso fresco, but the "two spoons" of milk in the recipe turned into what must have been more than a cup and the sauce was probably still a little thicker than it should have been. Sorry, no picture of the spuds before they got sauced.



Kenji's green sauce is really the star of the show. That stuff is incredible. Served with some CSA spring mix.

[JCBBQ]

The inevitable corned beef hash. Polished off the leftovers.

[bbqLuv]

Oh Yeah you done good

[hoovarmin]

Great job, Jim. I have everything I need to make those potatoes, just haven't pulled the trigger yet. Yours looks great!

[hoovarmin]

Nothing better than that.

[TWBarbecue]

Thank you Mosca. Held up pretty well. I used Sourdough since that’s what I had…Ciabatta would have been even better!

[Panhead John]

In the year and a half that I’ve owned my Pit Boss griddle, I’ve done exactly one hamburger cook on the kettle. I don’t know what it is or how to explain it, but since owning it, all my burger cooks but one have been smash burgers. I love a good burger cooked just about anyway you can, but since getting the griddle, this is my preferred method. I find this really weird because I always thought you can’t beat a good ol’ smoky grilled burger. Maybe because it’s a little easier, hell, I don’t know. There’s just something about a smash burger that keeps me coming back.

So I fired up the griddle and did my favorite burger tonight……double meat and pepper jack cheese, bacon, mushrooms and red onion….on a toasted bun with mayonnaise. Instead of the usual fries, I opted for some Walmart brand potatoes O’brian. They ain’t bad folks!

[Johnny Booth]

You go PJ. Nice job. All freakin day, with a cold beer.

[SheilaAnn]

By far one of my favorite SE recipes.

[Johnny Booth]

Lol. If you cooked it, and saved it, it Must be good. 🤣

[Johnny Booth]

Oh. Holy Money Shot!