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

[Clawbear57]

pot of beef stew with onions, carrots, celery potatoes, mushrooms.

[DaveD]

Now that is some home cookin right there! Beautiful work.

[Panhead John]

Save me a bowl…. Looks great James!

[Clawbear57]

Thanks all.

[Jim White]

Grilled some boneless, skinless chicken thighs on the LSG Adjustable tonight. The thighs were dry brined and then hit with Meathead's Poultry Rub. Turned out great. Here are the last two getting some sear going:



Here they all are inside.



This is the next to last week of our CSA. Sides tonight were all CSA: mashed potatoes and some watermelon-cucumber salad.



We topped the chicken with Lisa's brandied cranberries. Matched well with the flavor from the rub.

[fzxdoc]

fkrall , unless making chicken shawarma, I always gently roll up the BS thighs, tucking the edges under until they make more of a cylindrical shape.

That way they cook more evenly on the grill or when, for example, cooking them in a CrockPot or Instant Pot. They're also easier to temp for more believable readings when rolled up.

That's what Jim did here, looks like.

Kathryn

[hoovarmin]

That first pic goes in our Hall of Fame, first ballot.

[Finster]

Those thighs look fantastic.
Truthfully though, the salad really is what has my attention.
Never thought to pair cuke and watermelon.
That looks really tasty!

[smokenoob]

Well we aren’t sure which night is Taco Night so we will be tryin’ them all till we figure it out. 😁

[barelfly]

Every day is TACO DAY!!!!!!!

[hoovarmin]

Someone has to do it. The struggle is real.

[DaveD]

There is no bad time for tacos!

[bbqLuv]

I tried something new to me. I marinaded Baby Back in Italian Dressing for 2.5 hours.
Super smoked for 1 hour at 225*F, and up the temp to 275*F. When the internal temp reached 175-180*F I wrapped in foil with Butter and honey. Set BBQ sauce when ribs reached 211-112*F.

[fkrall]

Pull-temp typo?

[bbqLuv]

122 was a typo, 112*F,
taste, the loin meat was very, very tender, and the other rib meat was great.
9+/10. maybe the best BB ribs to date.
smokenoob thanks for asking.

[hoovarmin]

Purdy!

[Richard Chrz]

My wife brought home a few ribeyes the other day and asked if I’d make the, soon. Dry brined, SV’d then wood fire seared over pecan chunks, over bb briquettes. The left pan I made a board sauce with Heavy Cream, Butter, Gorgonzola, Parmesan, fresh garlic chives and thyme. Right pan mushrooms with a dry vermouth butter sauce.

My wife really picks out good steaks.

[fzxdoc]

She may pick 'em but you sure can cook 'em. You're a great team! This meal sounds delicious.

K.

[hoovarmin]

We are going to need to discuss this board sauce. I didn't realize the void in my life until you posted this. And a wife who can pick out good steaks - I am sure there is a Bible verse about that or something.

[DaveD]

I remain thoroughly mystified by board sauce. I think I need professional help...

[shify]

It was a very pantry dinner night. Wasn’t expecting to be at home, so didn’t have anything at the ready and everyone had already eaten.

Too lazy to run out to pick up anything so I scrounged around to see what I had and found some cilantro and a habanero that were about to go, half an onion, some limes and a small nub of cheddar cheese but no meat. Found a can of pintos and went to work.

sautéed and partially smashed the pintos in bacon fat with some chopped onion, garlic and a halved habanero. Finished those with some fresh lime and chopped cilantro. while they were cooking I made some corn tortillas using Masienda masa harina and then shredded the cheese.

When all was ready I melted the cheddar in a skillet and topped with the corn tortillas and made my frico tacos. Topped with the pintos and some more cilantro and a squeeze of lime. A mezcal margarita rounded it out.

[barelfly]

That looks good! TACOS for everyone on this page!!!!!!

[hoovarmin]

I'd be all up in that

[DaveD]

Basically a folded pupusa... way to pull something together on the fly!

[SheilaAnn]

Chicken souvlaki with red onion.
shame: store bought pita
redemption: bomb a$$ homemade tzatziki

[DaveD]

Zero shame in store bought pita. And a good home made tzatziki is rockin'! My lovely bride has one she makes too, it slays. I did think that was a taco at first...!

[barelfly]

You have me motivated to make this. I saw somewhere, gluten free nan, so definitely going to hit this up! That looks so refreshingly good!

[texastweeter]

I'd ear the hell outta those

[mnavarre]

Mmmm. Tacos. Carne and Pollo from the corner tienda, homemade salsa verde. Took the cheater route and bought tortillas, instead of making my own, but I think I can live with myself.

[Jim White]

Looks delicious. Somehow, for the last year or so I haven't been able to find any fresh tortillas around here that aren't grocery store mass market stuff.

[barelfly]

That’s a good lookin taco!

[DaveD]

Would eat. Not a thing wrong with store bought tortillas.

[DaveD]

Let's keep that taco train rolling...! Here's some of my standard gringo tacos from the other night. 80/20 ground chuck cooked with my usual lineup of seasonings (Monroe's red chile sauce, taco sauce, Heinz Simply ketchup, salt, pepper, garlic powder, oregano, red chile powder, cumin), with shredded cheese, lettuce, tomatoes, sour cream on top. These puppies are too bigga eat, knife and fork required...

Edit: abject apologies for the dribble of meat juice on my plate... shoulda wiped that off!

[barelfly]

More tacos!!!!

[DaveD]

And here's today's lunch, since I was working at home today: a pan of pulled pork nachos with the Zia brand Hatch green chile and shredded cheese. It takes a minute to load each Scoop chip individually, but so worth the effort. Baked in the oven at 375/190 for a little over 10 minutes to heat everything through and get that cheese nice and melty.

This is one reason why we must always have vac-sealed portions of pulled pig in the freezer at all times, so that impromptu dishes like this can be thrown together at a moment's notice. That Zia green chile is legit! Their medium variety is devoid of heat, but the hot version absolutely works, gave us that distinctive head-sweat that only the bona fide can produce. Hurts so good!

Locked and loaded:


Baked and ready:


With a dollop of salsa on top and de rigueur extended pinky.

[SammyJ]

Ketogenic Sudo quiche, my wife cooked this, Me, Im looking forward to Surgery in less than month.

If you are the Praying type, please pray for me.

[hoovarmin]

I'm the praying type. I definitely will.

[KimO]

Prayers are being sent! I hope all goes well and your surgery is successful and pain-free. What are you going into surgery for?

[Clawbear57]

On the job friend.

[JCBBQ]

Sheet pan salmon and tomatoes. For dessert I made a Negroni Sorbetto…pretty tasty.

[DaveD]

Wow - nice work, beautiful!

[Smoked Transistors]

Love the colors of that salmon!

[Clawbear57]

Great idea.

[Andrrr]

Yesterday's shameless and probably definitely not-as-good-as-@Richard Chrz pasta in garlic butter cream sauce. I sauteed the shrimp in butter and my first harvest of scapes and They. Were. Wonderful! I'm so happy to be a garlic farmer.

[Richard Chrz]

Looks excellent, it has to be pretty nice to have access like that to all things garlic.

[Andrrr]

I only planted three cloves last fall that I had left from some home-grown garlic my aunt gave me so my harvest will be small. I used 2 scapes here and gave the last one to my mom who is also a huge garlic lover. Assuming all goes well I'm prepared to replant all of the cloves I get in the fall. Richard Chrz

[Clawbear57]

Love myself of garlic. I'll take a bowl.

[TheAmazingJohnJ]

Bacon wrapped boneless chicken thighs, rubbed and smoked then caramelized with some Sweet Baby Ray's. Easily the best thing to ever come off my pellet grill.

[DaveD]

Mind. Blown. Must. Try. That looks SO damn good!

[bbqLuv]

Now that is going on my TO-DO list.
To do on my pellet grill.
You done good.

[Clawbear57]

Chicken thigh are always tasty, adding bacon must be heaven. Thanks.

[Bbqguy87]

Did some pulled chicken the other night. Im really starting to enjoy it more than pulled pork. Turned out really good.

[DaveD]

Would be interested in some details... what temp did you run your cooker at, and how long were the birds in there? What IT did you take them out at? Thanks!