Show Us What You're Cooking! (SUWYC) - Volume 35, Autumn/Fall 2024

[barelfly]

From Kenji’s book The Wok - a new one and I really enjoyed this dish! Noodles with green beans, chicken and a Thai Basil pesto. The pesto is from my garden and was the first time I’ve used this Thai Basil pesto - a great flavor compared to the regular basil pesto I made. Also added Chile Crisp to the green beans when I blistered those in the wok. Definitely making this dish again!

[Attjack]

Nice. I have not made this recipe yet.

[hoovarmin]

I haven't even noticed that recipe yet. Thanks bro. Gonna try it soon!

[barelfly]

hoovarmin - I had green beans to use, so went to the index and that’s how I found this recipe. It was really good! And the bonus was getting to use my Thai basil pesto I made a few weeks back that is stocked in the freezer! It was really good!

[Attjack]

My first time making ChungKing Pork. It won't be my last!

[hoovarmin]

Cabbage and pork are so great together

[Attjack]

hoovarmin It really is. This recipe is usually done with pork belly but was modified to use lean pork. It works really well and is how I'll do it usually from now on. However, someday I may have to try the traditional recipe.

[Spinaker]

9-Racks of pork spares on the KBQ! What a day to be alive folks! (After it being 80 F 48-Hours ago.......Old man winter is showing his face today...........31 F and sleet/rain/Winds gusting to 35 MPH. We back! ) These are all nestled in there real nice. They are enjoying the cherry smoke. Much nicer in the smoker, than outside of it. (Not True, but it sounds good)

*What is that on the top row? Is that a last minute jerry rigging goin' on? Ran outta KBQ racks and had to improvise!

[Skip]

We love our Minnesota weather! Nice ribs BTW.

[Spinaker]

Yep! I hope you and Trish did not get it too bad. Sounds like the worst of it was north of us even. Skip

[BFlynn]

Fired up the PBC

Brisket and pulled pork

[Spinaker]

oooooooooh, absolutely !

[Starsky]

I have never been able to get bark like that

[Michael_in_TX]

I fear your brisket may have been swapped out with a meteorite without your knowing.

[Spinaker]

Ribs at the end of the KBQ cook!

[HouseHomey]

God yes!!

[Prof Bunky]

For a quick and easy meal, I grilled some marinated chicken breasts on our small Weber gasser (Q1000). We served it with a side of loaded mash (made from instant potato flakes). It all turned out good.

[Skinsfan1311]

The last of the venison...

[DaveD]

Smoked a pork butt low and slow today, and hit a real high-water mark, my lovely bride and I both reckon this could be the best butt I've yet made. I'm crediting the starting material, a ~8lb/3.5kg bone-in butt from Villari, a line I had only recently started seeing on the meatcase at our local Harris Teeter. Near as I can tell, that's the only cut by them that the store carries, so I haven't had anything else they make.

This is my second butt from them, and the first was really outstanding too. But this one was just off the hook, melt in mouth tender, great bark, incredibly juicy. I didn't do anything differently from my butt SOP, cooked it on the SnS kettle with B&B oak/hickory coals and some wood chunks. OK, the one difference is that this was my first time using cherry wood chunks instead of the usual apple that I use for pork - saw some on the shelf the other day and went for it.

I trimmed off 15oz/425g from the fat cap before dry brining overnight.





This morning, doused it with Jenni In A Bottle from my Austin foodie pal, and ran it on the SnS with a grate temp targeting 250/120, which the kettle handled easily. Put it in a foil boat as it was coming out of its stall, which was at a little higher temp than I usually see by 5-10 deg.




This thing was juicy! You can see it build up in the foil below the grate, and then after putting it in the boat, it was just awash in juice by the time it came off.





Plated with Them Taters and some broccoli, both of which also came out really well. Nice start to our weekend this Friday night

[barelfly]

Looks good! Fry some of those leftovers up for some carnitas next!

[DaveD]

barelfly I'll go you one better - a good part of what's left is going in to a pan of faux carne adovada enchiladas. Just got our latest shipment of Monroe's red, and I heat up the pork in some of that and layer it with flat tortillas, cheese, green onion, and more Monroe's red. Yum!

[barelfly]

YES!!!!!!!!!!!! Carne adovada!!!!!!!!!!!!!!!!!!!!!!!! Nothing faux about that!

[WillieMac]

Hangar steak to medium rare (man, it's a trick!) on the 26" Weber w/SnS, with salsa verde marinade/sauce. Here ya go: https://cooking.nytimes.com/recipes/1020355-skirt-steak-with-salsa-verde-salad?unlocked_article_code=1.Wk4.l8XI.XdyOaQsRfEl o&smid=share-url

[barelfly]

Oh yeah!!!!! Speaking my language right here!

[hoovarmin]

I'm all over that!

[Clawbear57]

I like what they said 👌

[Panhead John]

One of my favorite Southern redneck meals…beef tips with homemade gravy and rice, butter beans and purple hulls cooked together…and some cornbread [not pictured]. Yellow and green onion, garlic and beef bouillon cubes were sautéed and added to the beef tips. Bacon, onion and garlic is heavily featured in the beans.

[hoovarmin]

Nice one PJ!

[klflowers]

Man I love those purple hull peas. Awhile back I got some fresh ones from a farmers market in Nashville. That's a good looking plate for a city slicker like yourself

[Clawbear57]

Well done PJ.

[barelfly]

Tacos al Pastor using the adobo I made last week. Grilled some pork steaks that I marinated in the adobo this afternoon, hot and fast on the gasser. Made up some Masienda White Corn tortillas to go with this al pastor, and topped off with some homemade Salsa Roja and toppings. This Salsa Roja….dang if the guajillo, morita and de arbol did kick of some heat in the air when I toasted them on the skillet! As soon as my wife walked in the house it was a coughing fit from the chile!

But these were great! The bitterness of the adobo along with the sweetness of the pineapple…such a great combination and balance to this taco.

Cooking with a view tonight..



hot and fast pork steaks

[Elton's BBQ]

Looks amazing

[barelfly]

Andrrr - love the Masienda brand. No complaints at all. I’ve found that for me in the dry desert, I need a cup plus a few splashes of water and I get great dough to work with. And the flavor is top notch!

[klflowers]

That looks excellent. Great job

[Attjack]

Pizza night. At my suggestion, the wife brushed her NY style dough with olive oil before it went into cold ferment. I think it was a good call, but I had my stone too hot with the addition of the oil, so for the next one I'll make the necessary adjustments.

San Marzano based sauce as usual, with crushed red pepper flakes, herbed buffalo mozzarella, fennel salami, pepperoni, Mike's hot honey, and Parmesan cheese to finish.

[hoovarmin]

That hot honey really ups the game

[klflowers]

Hot honey? Dare I say might as well add pineapple?????

[Attjack]

klflowers If hot honey on a pizza is wrong, I don't want to be right.

[bbqLuv]

Stew at deer camp
so far I killed time

[Jerod Broussard]

I'm headed out in the morning. See how much I can sweat in a rain suit since it is almost a solid fog.

[jfmorris]

48 hours of smoking underway with cook #1 - a 9 pound butt, dry brined and seasoned with MMD. Running on the SNS Kamado with the SNS insert, overnight at 225. Plan is to replace it with a brisket tomorrow afternoon, and then the brisket with baby backs on Sunday morning, and keep the charcoal going nonstop.

B&B oak lump, with 3 chunks of pecan wood buried under it.

[Jerod Broussard]

My Pit Barrel would die down something fierce on overnights. Currently in the deer woods with nonstop pitter patter from dripping leaves.

[jfmorris]

Well, I am going to add something. This particular cook, it was a struggle to get the lump going in the SNS. I think it was due to too much small stuff towards the bottom of the bag of B&B oak lump, and it choked the airflow in the SNS. I eventually got it - after 3 or 4 starters, and an hour with the fan controller pushing air into the bottom of the kamado.

I had to refuel this morning, 8-9 hours after starting the fire in the SNS insert, and opted to fill it this time with B&B briquettes.

[jfmorris]

I guess I am saying, I feel after recent cooks that briquettes work better than lump, overall, in the SNS insert. I wouldn't use them in the firebox in kamado mode, but for the SNS, I think their uniform shape makes for better airflow.

[TripleB]

Another comfort meal. Pork Hatch Chile Verde. I took a bit from 3 different recipes (2 from AllRecipes and the other from Troutman posole recipe). Troutman's recipe is great, but a bit of work. This came out fantastic. Little bit of heat and a bunch of flavor. So good it got a recipe card . I added hominy and diced tomatoes....so not a true chile verde.