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

[Donw]

Cooking slices of our country ham for dinner tonight. And yes, after frying all the slices there was Red Eye gravy made for the grits.

[texastweeter]

Damnitboy....that's fine eatin right there!

[hoovarmin]

Man alive, that's my kind of meal! Warms my heart to think of folks enjoying grits in Maryland, too.

[Donw]

hoovarmin I was born and raised in NC so ham and grits is in my blood. Happy to report that I’ve passed it on so I’ve got grandchildren in Boston, Philadelphia, Maryland, and Hawaii who love country ham, Red Eye gravy, and Southern grits too.

[Whiskeyman53]

I’ve wanted to try roasting buffalo cauliflower for a while, highly recommended. Served with a roasted spatchcock chicken in the pellet grill.

[smokenoob]

I wish I could eat cauliflower, I know I could eat that 🐥!!!! looks awesome!

[Whiskeyman53]

barelfly, I put a good coating of vegetable oil on the cauliflower followed by a heavy dusting of buffalo seasoning. Looking forward to having it again.

[tamidw]

Both look awesome. I’ve tried cauliflower like that once on smoker and it didn’t seem to get done quite enough. I need to try it again.

[bbqLuv]

Chocolate Chip Cookies baked on a pellet grill--Traeger Timberline 850 [$$$$?].
Note, that all cookies were baked at the same time,

[hoovarmin]

Wow! Smoked Chocolate Chip Cookies sound interesting!

[smokenoob]

nice bark!

[RickyBobby]

Why have I never thought of this?!

[Mosca]

I been working down a pound of Lebanon bologna. Tonight, it’s fried Lebanon bologna and provolone grilled cheese sandwich.












With tomato soup and sweet & sour pickles. This was excellent.

[hoovarmin]

This is sinfully wonderful

[smokenoob]

pan fried bologna, yes!!! 🙌

[Jfrosty27]

Ahhhhh! You’re killing me!! 🤣😉

[SammyJ]

Kettle Smoked beef patties and bacon

We are still Beef, Bacon, EGGs Carnivore Types

[Clawbear57]

I'm in.

[ItsAllGoneToTheDogs]

Rancho Gordo sent me some popping corn, but I don't have a popcorn popper... so did the stove method and then drizzled with butter and dusted with my smoked pepper salt I made a few weeks ago https://pitmaster.amazingribs.com/fo...62#post1650462




This recipe with the 30 second rest before re-adding to the heat did the trick, very few unpopped kernels and no burning! How to Make Perfect Stovetop Popcorn

[SheilaAnn]

How do you like the RG popping corn ItsAllGoneToTheDogs ?

Stovetop is the only way I ever have made popcorn. I use coconut oil, too. And too much butter and just salt. However, the product Mary Jane’s Mixed Up Salt is really good, too.

[ItsAllGoneToTheDogs]

SheilaAnn it's nice, it's better than the popsecret or whatever we keep in the cupboard. We don't really eat a ton of popcorn, but it came in the bean club shipment and it would have been a shame to not try it. I'll finish off the bag but dunno if I would regularly buy it or any other non-nukable stuff, just because we don't consume it that often that I'm not worried about the fake crap in the poppin' nuke bags.

[SheilaAnn]

I will say, wrap it well. I feel like it went stale pretty quick. Maybe I just got a bum bag, not sure.

[Panhead John]

Today in Houston we had bone chilling temps all the way down to 60* near dinner time! 🥶 No way was I gonna risk my health in that kinda stuff! I decided to play it safe and cook indoors tonight. I had some chicken in the fridge I wanted to do something with. I remembered I had a chicken spaghetti recipe saved in my Paprika app. A year or so ago we had a chicken spaghetti post here and it prompted me to look around for some recipes at the time. I found one for Texas Chicken Spaghetti, I don’t have a clue why it’s called that. Anyway, if you like chicken spaghetti, this recipe is excellent! I followed it to the T, almost, and I was rewarded with probably the best chicken spaghetti I’ve done. I only did 2 minor changes because I like mine a little bit spicy. Instead of regular Rotel tomatoes I used their hot. I also added a little Tony Chachere’s to the mix. I’ll include a link if anyone’s interested.

https://www.tasteofhome.com/recipes/texas-chicken-spaghetti/?_cmp=recipeoftheday&_ebid=recipeoftheday10252022&_mid=544437&ehid=421e6aa495113cbae52b270d1a3eae17259baa55&os_ehash=421e6aa495113cbae52b270d1a3eae17259baa55&_PermHash=fa5f05b35bf9d6e84d26aa24b6ebfb4279965557481cbc120d2aa028aabd1c90&tohMagStatus=NONE

[Panhead John]

Thanks guys! This should make enough for 8 regular people or 2 Pit Members….🥸

[Purc]

Panhead John I just made and finished 2 bowls of the Texas Chicken Spaghetti. It is very good and so filling. Boy does it make a lot of food. I bet you could feed at least 8 to 10 people. I will make it again. Thanks for sharing

[Panhead John]

You’re welcome Bill! It does feed a lot, so much so that I wound up giving a lot of it to a couple of neighbors. One of them came over the next day and said they loved it, and she wanted the recipe. After demanding $10. from her for the recipe, I gave it to her. 🥸

[PGH_RAM]

It's the first snowfall of the season, but not too cold for a little grilling. As posted here, I decided to give the super-thin brisket a carne asada treatment. It wasn't too bad. A little chewy, but not too bad. Made decent tacos.

[bbqLuv]

Chicken breast from Costco
1. marinade in Italian dressing
2. Seasoned with Neau Bay -- Heaven Made
3. grilled at 450"F on Traeger to 150"f internal


Taste 10/10, tenderness 10/10, appearance 7/10

[barelfly]

It’s a firefRYEday tri tip kind of day!

[bbqLuv]

Looking good in the BBQhood

[TWBarbecue]

Perfect…looks delicious! 👏👊🔥

[Clawbear57]

I want.

[SammyJ]

beautiful

[DaveD]

I guess this could technically go in the Leftovers thread... used some vac-sealed remainders of three different chuck cooks on a big ol' pot of chilibeans. One was a Mississippi pot roast where I smoked the chuck for several hours before putting it in the slow cooker the rest of the way, and the other two were done sous vide at medium-rare temps, then chilled and heated in the smoker for service.




Used the spice packets from two Carroll Shelby kits and my other usual adds.



Earlier, I made up a pot of Rancho Gordo domingo rojo beans, starting by sauteeing the aromatics in some smoked wagyu tallow. They came out perfectly, super creamy texture and very delicious. Added them for the final half hour.

This is one of the best versions I've done... great flavors from the smoky meat. Got a few meals' worth left over too

[Jim White]

Yum! Pinky approved!

[bbqLuv]

If beans don't belong in chili
does meat belong in chili beans?

[DaveD]

bbqLuv I don't accept the premise of your question

[hoovarmin]

Grilled ham and cheese on naturally leavened bread for Saturday lunch

[barelfly]

Yes please!!!!!!!

[TWBarbecue]

Yes! 😋

[DaveD]

Cannot go wrong with a grilled ham and cheese.

[texastweeter]

Coffee, sardines, oysters, and saltines.

[fzxdoc]

Sardines with crackers or matzoh served alongside a tumbler of single malt scotch is my idea of comfort food cocktails and hors d'oeuvres.

Kathryn

[Spinaker]

Haha, of course you can texastweeter

[texastweeter]

Spinaker look into a product called "dirtbag" used here for when hunting public land, folks can't find your pile and set up over it before you get there. As you can imagine, it's popular in other states for another reason.

[theroc]

Reverse sear strip steaks on the SnS kettle. Served with stir-fried beech mushrooms and bok choy.

[TWBarbecue]

That looks fantastic! 🔥👊

[hoovarmin]

OMG

[fzxdoc]

I really want a knife and fork along about now.

Kathryn