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

[hoovarmin]

Just a couple of NY style sourdough pizzas for family dinner night.

[TWBarbecue]

Excellent! Looks delicious! 🤤

[HotSun]

This is incredible, well done hoovarmin !

[Clawbear57]

I bet that's going to be a great party.

[Spinaker]

Steak, chicken and garlic braised in tallow. Tis was a good meal. The good thing was I got to eat a big ribeye and both fillet mignons. Plus the garlic and the beef cracklin's. The other ribeye was for Sabrina, but I got her left overs. So I bet I got to take down 40 ounces of ribeye and another 8 ounces of Fillet Mignon. The chicken......well, thankfully, I did not have to eat any of that.

[Spinaker]

Hahaha, my system is beyond used to this kinda roughage by now. I have been almost totally carnivore since April 1st and it is awesome. texastweeter

[texastweeter]

So eggs, meat, and avocados?

[Spinaker]

Eggs and meat, mostly. A couple of avos, but that’s about it. texastweeter

[klflowers]

I made some pastrami a few days ago. So I really needed a pastrami reuben on rye

[HotSun]

This looks fantastic! I like your updated profile pic, too, klflowers !

[klflowers]

Thanks HotSun. That is an old pic, my daughter is 36 now. But we were adorable lol

[Clawbear57]

You can mail me a sandwich.

[Richard Chrz]

Smoked pork carnitas.

I made some sourdough flour tortillas using fresh lard I had rendered, smoked pulled pork, fresh pico with cilantro from my wife’s herb garden, queso fresco, and siracha.

[hoovarmin]

Beautiful. So are you stretching the dough similar to a pizza dough?

[Richard Chrz]

hoovarmin I did shape them almost identical. Time will tell, but I believe the hands know more about what your shooting for than a rolling pin. If nothing else, it will teach you what your dough should feel like…? Flour is so incredibly tactile.

[klflowers]

Wow

[texastweeter]

Ribs, pintos, and cornbread

[JCBBQ]

Oh my god that looks incredible

[FireMan]

Double Dang!!!
Wibs good, corn good, pintos good!

[Clawbear57]

You did it again.

[RichieB]

Good evening. I'm still fighting. The lack of energy and the inability to sustain any physical activity sucks. Luckily, I'm able to do simple cooks. I'm not nearly ready for a PBJ cook. In fact, charcoal on the Kettle is still out of my relm. I'll get there. So this evening a favorite, I haven't done in a while. That's a stuffed burger with 8 oz. of 80/20 beef. Stuffed with cheddar cheese, onions and pepperocini. You can see the seasoning. Just chips.

[Richard Chrz]

Well that stuffed burger looks pretty incredible. I’m sure recovery is going to take some time.

[barelfly]

That’s good STUFF!!!

[fzxdoc]

It's good to see that you're able to do a bit of cooking. Sounds like recovery is a pretty tough go so far. I hope you are able to turn the corner and feel much better soon.

K.

[Draznnl]

Made some St. Louis ribs on the Yoder. Seasoned them with Meathhead’s Pork Rub.





My wife made some mac & cheese to accompany.

[barelfly]

Those look like they are perfectly cooked!

[Draznnl]

Thanks barelfly I went with the tried and true 3-2-1 method. I don’t do pork ribs often, so whenever I get them right, I feel lucky.

[Richard Chrz]

I do love me some St. Louis cut spares, great cook.

[barelfly]

I know it’s June 3 and spaghetti squash may be more of a fall type of cook…but the wife was craving Chicken Parm stuffed spaghetti squash. So happy life shall continue

[hoovarmin]

I need to try that. It's speedo season and I am not prepared.

[barelfly]

Many ways you could go with this Richard Chrz - here’s the link https://www.eatingwell.com/recipe/27...ghetti-squash/

And hoovarmin - 😂

[JCBBQ]

Yum

[Whiskeyman53]

After a long day of pool cleaning and yard work the meal planned for tonight was autoboled. We decided to eat lighter, Mediterranean orzo salad with grilled shrimp was plan b and did not disappoint.

[Panhead John]

Nice! 👍

[Richard Chrz]

That looks really great, bet it hit the mark after a long day of yard work.

[SheilaAnn]

Richard Chrz if you look closely, my salad has red onion…. Cuz I’m fancy! 🙃🤪😉


“store bought ciabatta”

[hoovarmin]

Let's eat!

[Draznnl]

That’s a weird looking hot dog.

[Clawbear57]

My mouth is salvaging.

[Spinaker]

I finally got around to getting my RV Works Deep Fryer going. (I love that thing) First up was some wings and rib tips. I tossed the wings in some Kosmos Q wing dust with some hot chili sauce and the Rib tips in a homemade peanut sauce. Holy smokes was this a good meal.

[Spinaker]

Oak Smoke

[Oak Smoke]

Dang that’s awesome!

[JCBBQ]

Indian short ribs experiment. First and second marination…now into the fridge until tomorrow.

[JCBBQ]

Spinaker Spin, I adapted a recipe from Dishoom that is for lamb chops. I’ll send you it and the changes I made.

[hoovarmin]

Hell yeah!

[Clawbear57]

Waiting!

[Richard Chrz]

So much dough, so many questions…

This is my first bake in a naturally leavened Turkish Pide. Topped with fresh garden herbs.

Next time I do this, I will fill it with a fresh spinach artichoke dip, and hopefully wood fire it, if I still have my neighbors kettle pizza, if not, oven will be good too,

[fuzzydaddy]

Tis beautiful!

[hoovarmin]

This is wonderful

[Richard Chrz]

So served this way, it is a super unique garlic cheese bread, I cooled mine down and refrigerated it, then back in on the steel for 5 minutes at 475 and a 1 minute broil finish, then garlic butter washed crust. It reheated fantastic, sorry no photos of finished. But if you are looking for a show stopper of a garlic cheese bread, try this. I sliced all the ends off in to thing pieces which would dip well in a marinara, oil or butter sauce as well.

[SammyJ]

2nd cook on a Ninga DG551,

Cowboy ribeye

[Mosca]

Chopped brisket sandwich.


Set up the BGE to 350° with the cast iron half moons:




Some brisket, some Hardcore Carnivore Burnt Ends Sauce, some sweet pickles, some onions, a couple slices of Hatch cheddar, and a couple potato buns left over from Memorial Day. (Wagyu tallow in the middle.)




Toast the buns,




Chop the brisket and fry it up in the tallow (the idea is to get it a little crispy all over),




Melt that cheese,




Add the sauce, and build that sandwich! Onions, brisket/cheese/sauce, pickles!




Order up! Served with Czech Yourself Pilsner from Benny Brewing Co., a local brewpub, and a tomato!




Although the buns didn’t act as a single upper and lower like I thought they would when I considered how to do it (they separated immediately, as you can see) this maintained sandwich integrity much better than I thought it would.




I needed a fork for the last of it!

[Jfrosty27]

I did basically the same thing tonight with the leftover brisket from Memorial Day. But I used Colby Jack cheese and used some brioche burger buns. My mistake was I forgot the pickles!! 🤦♂️
It was still good though.

[Mosca]

Jfrosty27 Great minds ‘n ‘at!

[hoovarmin]

That looks insanely delicious