Show Us What You're Cooking! (SUWYC) - Volume 34, Summer 2024

[hoovarmin]

Didn't do so great documenting tonight's family dinner. It was Lily's first time at Pop's house! Aveya did not want to share Pop with a new baby, but Uncle Jaco and Aunt Mia are over the moon. The angel on my right is my granddaughter, Isla.

Pictured below is elote salad and baby backs with a gochujang glaze (the same one I did on the wings the the previous night, with some modifications). Not pictured were two racks of St. Louis with SPG rub and pink beans and rice (the recipe that used to be on the Goya can before they realized they could sell the ingredients prepackaged and make more $).

[texastweeter]

Raising them right. All we can hope to do these days. Great cook, even better family.

[Panhead John]

Great pics Dave, I’m really happy for you and your new addition!

[daddychuck59]

Great looking family! Same for the cook.

[troymeister]

Some Chicken Fajitas cooked on the Blackstone. Rancho Gordo Black Beans, Some Yellow Squash, Cukes and Cilantro from the Garden. Oh Yeah!

I've been using these low carb tortilla wraps. They are quite good and don't spike the glucose level. The beans are seasoned with cumin, ancho and guajillo chili powder and oregano. While the chicken was browning, On a whim, I threw on top some of Rick Baless' jarred salsa and put the basting lid over it for a few. I didn't tell anybody. It was a hit nonetheless.

[hoovarmin]

Great meal! Sounds like your garden is really cranking out the veg!

[fzxdoc]

We use low carb wraps too (Xtreme Wellness brand), although we don't watch carbs for any reason. They just taste good and are a sturdy wrap for loading in the deliciousness like you did.

K.

[Santamarina]

My “breakfast” burrito this morning had nothing breakfast-y other than the fact I ate it at 6:30am.

Leftovers from dinner last night became a quick meal on the road.

Burger
Fries
Bacon
Grilled onions
Cheese
Pickles
Mayo
Mustard
Potato salad
Tortilla!

[WayneT]

Spectacular use of lefties. Bravo!

[texastweeter]

Hangover burrito?

[Santamarina]

texastweeter Not this time, but I’ve made many just like it in the past!

[Dr. Pepper]

It's been a while. (Posting that is, not cooking and eating.)

I had ordered a Porter Road Vacio two months ago, and when plans changed I tossed it 💪🏻 (all 16 lbs) into the freezer chest.

Used the excuse of our youngest daughter's 41st Bday to prepare it, Argentinian style, on the Asado. Our Patagonian yerno (son-in-law) shoveled the coals for this nearly 3 hour low and slow cook. Kosher salt and pepper only, Texas brisket style. Served with chimichuri, using our parsley, oregano, garlic, but store bought cilantro, lemons, olive oil.

[Spinaker]

New profile pic!

[painter]

Wow! You nailed it!!!

[bbqLuv]

You Done Good!

[barelfly]

Grilled chicken breast from last night….was much better repurposed as Green Chile Chicken Tacos tonight!! And of course, made with blue corn tortillas! Most of the 12 I made puffed! Masienda FTW!!!!!!!

[Richard Chrz]

Homemade tortilla for the win! All looks incredible,

[WayneT]

You are such a taco rookie! Keep trying and maybe some day you’ll become famous like Jeremy, the Pits undercover taco lover who likes to discover new and exciting fixins’ to go in those lovely folded tortillas.

Next time, don’t wash your new denim jeans and tortillas together to avoid the blue coloring.

[barelfly]

WayneT 😂 😂

[Michael_in_TX]

Here is my absolutely-ecstatic-that-I-have-power-back dinner. A pork chop never tasted so good. (Also, kinda nailed the frico on that mac and cheese, even if it was just microwaved!)

[WayneT]

Welcome back to the electrified world. Nice recovery with that chop and mac n cheese.

[bbqLuv]

So glad you and power are back.
Texas got hit hard.

[smokenoob]

Fan mail from a flounder!
as Bullwinkle would say 😂

[smokenoob]

painter yes! We saw those while hiking around Turquoise Lake near Leadville CO.
Caught many trout there but no pics 😢🙄

[bbqLuv]

Are you sure that is not Rocky the flying squirrel?

[smokenoob]

bbqLuv not sure, never seen a flying quarrel, seen a few flying squirrels after a six pack of PBR though

[Potkettleblack]

Chilaquiles with pulled pork, over easy eggs, Cabot cheddar, green salsa, and those stupid “patriotic” chips from the grocery store. The blue dye leeches while steaming the chips in the sauce. Don’t recommend, but when the Fourth happens, the dyed chips are all they have.



made the pulled pork more harmonious with the dish by using Tajín as the sprinkle instead of the BBQ rub in vinegar.


Today, made some chicken thighs. Two packs of Costco thighs (might be done buying them… between the packaging and the handling, I’m getting annoyed). Marinated in Tajín, herbes de Provence, lime juice and olive oil, then smoked with guava wood, and then seared.


Was feeling pretty annoyed during this cook, but that had more to do with a work thing. I got an invite to be a mentor to a more junior employee at work, something I’ve always wanted to do. But not sure I’m sticking at the agency, so spent a lot of time hand wringing about signing up for it. Finally decided today, went through the enrollment, including a highly suspicious personality matching exercise, only to find out that I’m not eligible to be a mentor, because I haven’t been at the agency for a year. Like, why not have that towards the front of the process? Or why even invite people who won’t qualify? This is just another example of why I’m not sure I’m gonna stick in the new job. Sigh. At least the chicken was delicious.

[Potkettleblack]

fzxdoc my complaints about the Costco chicken thighs are not the size inconsistency. It’s the way that the packages tend to leak and the way the skins tend to get loose from the thighs. It’s fine if I want skinless, but they are inconsistent, with some hanging by threads, some well connected, and most somewhere between.

I recall getting good ones from Crowd Cow, and really don’t have complaints about the nice ones at our grocery store… Perdue or Open Nature.

[Potkettleblack]

Job is not hard, and all the inefficiency and overbuilt is like permanent job security. But I kinda want to go back to my old agency, because I know where everything is there. Spent nearly 18 years building relationships and reputation. And left for a quicker score.

[DTro]

Food looks good! I to am hesitant to buy thighs at Costco. The packaging has gone way down hill and you never know what kind of condition they will be in when you open the package.

[Spinaker]

Squeezed in a couple of pork belly burnt ends on the 5th. (The 4th was rain all day!)

[Smoked Transistors]

Picture perfect pork belly burnt ends....

[Spinaker]

Thank you! Smoked Transistors

[bbqLuv]

So, so good.
One of my favorites.

[painter]

Not sure if this is the correct place for this post but...it does include a cook!

I've been mostly absent from the pit the last few months because I've been indulging in everyone's favorite pass time--moving!

The last few years have seen a lot of life changes--the kids have grown up and moved into their careers in other locations. My wife became ill and passed away in April of '23. Last December I retired from teaching. It left me thinking "what am I doing here in Colorado--I don't really know anyone anymore". So after 48 years in Colorado I've moved back to the east coast where I'm closer to family and a handful of friends. I've moved to the small Village of Catskill NY. It's a town on the Hudson River at the foot of the Catskill mountains about two hours north of NYC. I spent a lot of time in the Catskills when I was young and know the area well. My son and stepson and their partners live in NYC and I can access Amtrak service to the city quite easily meaning I don't have to deal with a car in Manhattan. Additionally, one of my brothers lives in the area, so that's a plus.

It's been quite the ride these past years and lots of mixed feelings about selling a house we dearly loved and also dealing with my wife Laurel's possessions but starting a new chapter seems like the right thing to do.

So...here's the first cook I did at the new place--a simple wings with cajun rub with the vortex (told you there was a cook in this post!)

Hope to be more present in the pit moving forward.

[Bogy]

Wings look great. Here's wishing the next chapter in the journey is good.

[fzxdoc]

I have thought about you often since you posted about your dear wife's passing, wondering how you are doing. Thank you for posting the update. It sounds as though, as painful as it was in some areas, you've come through it all and are ready for a fresh beginning, still mindful of the wonderful life you lived in CO with your Laurel and with your job. I wish you well.

And those wings? Despite the hiatus, you've still got game!

Kathryn

[Clawbear57]

Another chapter, the old one to remember, new memories to make. Sometimes scary, but always looking for the good. Embrace what life still has to offer with a open mind. You will be fine. Just share that chicken with others and you will make lots of friends. Good luck.

[Richard Chrz]

Working on my take and bake game, this was baked in a way I would never bake. Just a pan, not on a steel, and the crust suffers for that, so, my customers may need a steel, or a stone at minimum. But who knows, maybe I can fix this without.

[Andrrr]

Sounds to me like you need to start selling pizza steels, or team up with someone that does🤷🏻♂️

[fzxdoc]

I cook pizza in my oven on a Baking Steel with nonstick AL foil between the 'za and the steel to keep it clean. That sucker gets HOT in a 500° oven. The pizza slides right off the foil onto the peel when done. We like the way the crust turns out.

Just a thought if you want to keep things more pristine between cooks for your customers.

It will be fun to see the method that you finally settle on. Keep us posted, please.

K.

[DTro]

Okay-- I keep doubling back to this post just in case you started Offering Mail Order! Please 😃

[OC Sandy]

Sometimes you just need to attach the rotisserie to the Santa Maria grill for some rotisserie chicken. Corn on the cob was tossed into the coals. Tomatoes from the garden, and a potato for good measure.

[ofelles]

Making me want to fire mine up!

[Skip]

BGE Grilled Salmon, BGE Baked Potato, Green Beans, and Salad for our 43rd Anniversary Dinner. BTW the potato was an inspiration from the recent baked potato thread. I now vote with the no wrap in foil club.

[hoovarmin]

Happy Anniversary!

[painter]

43 years? Wow--congrats!

[Clawbear57]

Happy43 Anniversary!

[58limited]

Leftovers: Beef cheeks from Leroy & Lewis, frozen since the April Texas Meat-Up. Knorr cheddar pasta as a side.

[PNWBrandon]

Quick and easy dinner on the HB Ranger. I soak the corn for at least 30 minutes before putting it on the grill. The wet husk helps steam the corn and tends to be a little more forgiving from drying out.