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

[treesmacker]

I've been wanting to make fish & chips ever since I got my deep fryer. Well, we had perfect weather for frying outside today so I gave it a go. We were very pleased with the result, however I found this approach to be a lot of work (making the tarter sauce, coleslaw, batter, and fish & chips all from scratch). I followed this you tube video almost exactly.... https://www.youtube.com/watch?v=5NL1vB10wM4

I did make enough to throw leftovers in the freezer for later air frying.

I thought everything was great with just a few notes:

• I gave up on the "mohawk" tempura technique that he suggested; my fryer oil wasn't deep enough and I felt there was plenty of crispy breading without it.
• I wasn't completely sold on the 1/2 rice flour in the recipe - I felt it made it a little gritty; maybe next time 1/4 rice flour only.
• I used a cheap Gordon's vodka. DW wanted Grey Goose but I told her no way; I bought her a bottle of Kettle One for drinking (I think Grey Goose is over priced). I quit drinking over 5 years ago, so this is the first alcohol I've had since.😉.

[texastweeter]

Oak Smoke has a tartar sauce recipe that's fantastic. I'd love to sit down to that plate!

[DTro]

That looks like the perfect plate of fish and chips!

[troymeister]

Beautiful presentation! Looks delicious!.

[SheilaAnn]

Guess…

[texastweeter]

Wit whizz and broccoli Rabe please!

[DTro]

Looks delicious!! Ain’t nothing wrong with shrooms!

[Clawbear57]

Excellent sammie.

[PGH_RAM]

I think I've finally got it dialed in with yardbirds on this rotisserie (OnlyFire 22"). I got the retaining sleeve positioned correctly so the spit stays in the motor without slipping out. I managed to keep the grill temp at 400F. I found my old silicone truss ties so tying up the birds is easy (one of these days I'll learn a butcher's knot, but that day is not today).

Roasted these babies over Kingsford professional with two chunks each of pecan and apple. Basted with Bachan's Original. Served with rice and my wife's homemade gat kimchi.

Side note: I ran out of the Kirkland briquettes, and was using Kingsford Pro. They were such a disappointment after using the Costco stuff. I filled the chimney about one layer over the top before lighting, but the coals collapsed so much while heating up that they fell to about the 3/4 mark on the chimney. Additionally, they dropped temp from 400F to 300F about an hour in, even with all vents wide open, so I had to add more briquettes. I think I'll stock up on the Kirkland stuff before the summer ends just in case Costco stops carrying it after Labor Day.

[WayneT]

Great rotisserie work and presentation of the results.

[DTro]

YES!!!

[Clawbear57]

Those birds are more than perfect. I jealous.

[Richard Chrz]

72 hour ferment on a 53% hydration naturally leavened dough, San Marzano sauce, Italian sausage, pepperoni, black olives, onions, and topped with fresh grated parm. 446 g ball, shaped out to 14 inch.

Hand shaped.

[smokenoob]

dayum!

[hoovarmin]

That's one spectacular pie. 72 hour fermentation - I wouldn't need any toppings on that delicious crust.

[DTro]

If there is pie in heaven I bet it looks exactly like that.

[texastweeter]

Some grown up dogs and tots.

[DTro]

Best dog ever!

[PGH_RAM]

Richard Chrz and SheilaAnn True story--when I was a toddler, my favorite stuffed animal was a bear I named "Mr. Plochman". Haven't thought of that in decades.

[Michael_in_TX]

I'm normally a minimalist on hot dogs (just Whataburger mustard), but these look delicious! I need to give adding peppers and onions along with my mustard. I may do this for memorial day.

[DaveD]

Chateaubriand done sous vide que to celebrate my lovely bride's and my 23rd wedding anniversary on Sunday (weather says make this meal tonight). Absolutely superb, my lovely bride (who contributed a sublime bearnaise sauce) declared it to be the best thing I've ever made and better than anything she's had in any restaurant, so I've got that going for me Couldn't be happier with how it turned out.

[PGH_RAM]

Looks beautiful. Happy anniversary!

[theroc]

Happy Anniversary! Well done.

[Clawbear57]

Good cook and happy anniversary.

[hoovarmin]

I haven't seen a post yet for this month's Hot From The Pit newsletter but I just opened it up from my inbox and the photos and meals are just spectacular.

[treesmacker]

Agreed - fantastic as always.

[texastweeter]

hoovarmin bbqLuv @Panhead John

https://youtu.be/WmuNAODlj4A?si=n15_6Fu3liVAzdhf

[hoovarmin]

texastweeter I knew you would know 😂

[ScotA]

Dry brined 2 whole chickens overnight. Set up the smoker with a chunk of cherry wood (apple works nicely, too). Smoked at 275 for about 2 1/2 hours until the temp probe registered 165. We usually eat most of one chicken right out of the smoker, but this time these will be shredded to make a large batch of smoked chicken enchiladas. Will follow up with those pix once we make them.

[bbqLuv]

dem birds and PBR. I'm down for dat

[hoovarmin]

Purdy smokey birds!

[barelfly]

Winner winner!

[smokenoob]

something about an all beef ballpark hotdog on a kings bread bun with ketchup, mustard, and jalapeño nacho slices sounded right today!

Oh, and 🍉 😛

[SheilaAnn]

There is a flaw….

But the high end linen napkins really steal the show here 🤪

[bbqLuv]

SheilaAnn You're on a roll

[smokenoob]

SheilaAnn ketchup? (your favorite) 😂

[STEbbq]

Amanda’s latest effort. I guess that pressure canner investment is paying off.

[SheilaAnn]

Whoa…. I didn’t know they were edible? What’s the flavor profile? I’m leaning toward rose….

[STEbbq]

Amanda says more strawberryish SheilaAnn

[SammyJ]

Beef and Bacon, and pickled peppers, what more do you need?

[hoovarmin]

Nexium?

[xrodbob]

A beverage.

[HawkerXP]

Peter Piper?

[DaveD]

I had been contemplating what to do with a small beef shoulder roast that came our way unlooked-for, and ended up smoking it for half a day then chunking it up into a pot of chilibeans. All the details in this thread.

The beef shoulder was great, and picked up a lot of smoke and bark, which made for excellent flavors. I made a pot of Rancho Gordo pinto beans to go in toward the end, and they were also outstanding. And I made a double batch so we have several repeat meals in our future!

[smokenoob]

Sweeeet!

[texastweeter]

Salads for dinner.

[SheilaAnn]

Ok, I have to have a conversation about juxtaposition. Did you melt the cheese and then flip it?

Yeah, that’s my takeaway ……

[hoovarmin]

I don't know what to do about the cheese being on the bottom. But I'd sure hit those burgers.

[texastweeter]

We had an assembly line (4 kids, ma and the wife, my kitchen is basically a galley) and Caroline was the "burger putter togetherer". That's how she wanted them, so they are perfect in my book, lol. SheilaAnn & hoovarmin

[Richard Chrz]

When I woke up, there were so many doves and pigeons in the park, looking back out there this evening, seems like there are a few less,

[SheilaAnn]

😝😝😝

[texastweeter]

Can't wait for dove season.

[hoovarmin]

That is gorgeous

[bbqLuv]

The best pork loin to date, 9.5/10
I smoked pork loin for a friend who had a hip replacement.
Marinade overnight in Zesty Italian Dressing--the Cheapest
Seasoned with Honey Hog Rub by Meatchurch

[Richard Chrz]

So what do you think made it your best?

[Michael_in_TX]

I need to try that. I've got some Honey Hog that I used on some ham....but haven't found something to use it on since.

[bbqLuv]

Richard Chrz I judge on aroma, flavor, texture, and juice. It had a nice bark.
Michael_in_TX Seasoning for pork works on chicken too. But this was the first time I used this rub. So I have only used it on pork loin.