Show Us What You're Cooking! (SUWYC) - Volume 36, Winter 2024/2025

[barelfly]

Wife and I went to the grocery store today with the mind of lets find what inspires us for dinner….

I give you the inspiration!

[RichieB]

Looks delicious. What did you season the bird pieces with? And it looks like there is a crunch to that skin.

[hoovarmin]

Nailed it!

[barelfly]

RichieB - used Dirty Bird rub with some of 58limited hot rub. I tossed them in some butter, Cholula and 58limited’s hot sauce as well.

They were great!!!!!!!


The fries turned out excellent as well - air fryer seasoned with Meat Church’s Blanco rub. These were dynamite!!!!

[frailinryan]

I'm loving my 26 in kettle. Salt and pepper spare ribs today.

[klflowers]

Wibs!

[Panhead John]

Beautiful ribs man!

[bbqLuv]

You done good--BBQ Ribs good.
That is NOT a McRib. It's not even close.

[Purc]

Smoking a Boston Butt rubbed with Suckle Busters Meat Candy and 2 jalapeño cheddar sausages for lunch smoked with apple over B&B Charcoal and Char Logs mix on the Bronco. It's my first time using this rub we received at the last AR Texas Meat Up. It's early, but I am enjoying a bourbon and ginger ale beverage this morning while I cook and listen to beach music on Pandora. Retired life is good.

[Purc]

Beach music. I spent a lot of time in the Low Country of SC and I can shag!

[klflowers]

Beautiful

[hoovarmin]

You are living your best life now, Bill!

[Michael_in_TX]

I did Aaron & Claire's Mongolian Beef a few nights ago: https://aaronandclaire.com/mongolian-beef/

I was a gifted a wok about a year ago, but it is non-stick, and I don't want to bring that coating to traditional wok temps. Still, the curve of the wok is an excellent vessel for frying; you use far less oil.

After velveting some thinly-sliced flank steak, I got it going in the wok.



Woohoo....I remembered to work in batches. Someone give me a cookie. (Also kitchen tweezers are perfect for this sort of thing.)



After this you reserve a bit of the frying oil (I used peanut) and get a large number of green onion whites, effectively an entire head of minced garlic, and some chiles de arbol going.



Once they get fragrant, you add the beef back in, the green parts of the green onions, and the sauce, which is soy sauce, oyster sauce, cornstarch, and sugar.



Mix well until the sauce thickens then serve over jasmine rice.



This was quite good. The sauce is sticky and sweet and quite garlicky, but not overpowering. The chiles didn't really impart any heat, so I added some togarashi later to compensate.

It's Mongolian beef....basically unhealthy Chinese takeout, so it is supposed to be sweet, but this was just a hair too sweet for me. I've noticed this when I follow Aaron's videos.....he often adds sugar to a sauce, even when it has oyster sauce. I'm finding that I want to omit that. It may be that the Lee Kum Kee Preimum oyster sauce I use has more sugar natively than the oyster sauce he is using in Korea.

[hoovarmin]

My arteries are clogging reading this - and I love it!

[RichieB]

Braised beef short ribs. Pleased with the results. Fall off the bone and great taste. Side of air fried potato wedges.

[barelfly]

I haven’t made short ribs in a few years. Need to change that! This looks excellent Richie!!

[RichieB]

Yes they were really good. In the lower part of the plate you can see the bone with no meat. There's another under the beef. And another in the picture of the pyrex. No knife needed. An easy recipe. It was scaled via Paprika. I used a large C.I. pan. If you would like I'll pass it on.

[Michael_in_TX]

My aim is to do this for valentine's day.

[HawkerXP]

A nice chuckie from Food Lion. Hanks rub.

[SheilaAnn]

Very nice….

My takeaway is the beer. I was in Chicago a few years back and my my little brother (he has 6 inches on me and I’m 5’9”) takes me to Kumo’s Korner for a hangover meal before my flight home. I order a Bloody Mary and he orders a Little Sumpin from the very well endowed bartender. I slapped him so hard! This was the first I heard of this beer! 🤣🤣🤣🍻🍻🍻

[barelfly]

Yard bird on the 22”. Spatchcocked and air dried in the fridge today. Rubbed with Meat Church’s Blanco (becoming one of my favorite rubs!!!). Then on the kettle with some cherry and sugar maple chunks and temped with my lovely FireBoard from DaveD

this was some outstanding yardbird, served with roasted carrots and parsnips.

[Julie Zwosta]

I also like Meat Church’s Blanco rub the more I use it in general stove top cooking. Soup and sautéed vegetables.

[hoovarmin]

The chicken looks amazing, but how did you get the FB to float in mid air?

[barelfly]

hoovarmin - 😎magic!!!




And a holder that uses that thumbscrew to connect to the handle 😂

[radiodome21]

Tried some flanken ribs tonight for the first time. Started them in my Silverback and finished them in my Genesis. They were marinade was good and there was a good smoke ring. However they were too overdone and I wasn’t in love with them. My family liked them better than I did. Next time I’ll just do them low and slow.

[radiodome21]

It was a Southwestern marinade from Kroger. I’ve used it before on skirt steak and it was great. I think my problem was that I waited too long to start it and then rushed it so we could eat before 7. I bought the ribs on a whim last year at Costco. I’ll try them again.

[klflowers]

Thanks SheilaAnn. You are the best. No matter what kind of shade Panhead John and Uncle Bob throws your way

[DTro]

These can be cooked quickly over a good flame. Just a couple minutes on each side should give you a good sear and a tasty rib. The recipe SheilaAnn posted is a winner.

[Michael_in_TX]

A few weeks ago I posted about how my Instacart shopper inadvertently got me boudin instead of andouille sausage. I finally got around to trying it out tonight.

In my thread I remarked that I had had boudin once before, long ago, but that I remember I didn't care that much for it. I now know that I must have had terrible boudin or had no idea how to cook it (I tried grilling it in a pan, clearly unsuccessfully). I was so wrong! I am so sorry; this stuff is incredible!

Here we are about to go into the Chimp: Zummo's Cajun-Style Boudin (a relatively local brand out of Beaumont, Texas).



Roasted away at 350 F. I flipped every five minutes and took them off at 20 minutes as the casings were starting to burst.



Here we are served up with some cauliflower-broccoli-rice thingy (courtesy Green Giant) and the boudin, which took on a lovely brown color in the pellet grill. Topped with some creole mustard.



So good! Perfectly spiced.....very different than most sausage I am used to. This was effectively creamy. Yum!

I wasn't prepared for the thick casing. Using my brisket slicer, it just mushed the filling out. Switching to my filet knife allowed me to easily slice through it.

I definitively can say I will eating this more often! Good stuff!

(Panhead John, isn't there a place you like up near Katy Mills mall that has stuff like this?)

[Panhead John]

Michael_in_TX Yes there is. If you go, make sure to pick up some of their Andouille Sausage! The best I’ve ever had, and it’s not even close.

https://www.beststopinscott.com/contact/katy-tx/

[Michael_in_TX]

Panhead John There we go! I knew I remembered its logo had a stop sign thingy. Thank you!

[surfdog]

Panhead John Heck, even I know about that place. LOL

[jab688]

Chinese Char Siu BBQ Pork.
Over 4lbs of Country Style Ribs marinated for 24hrs (2 cup water to one cup mix).
Grilled indirect at 250-300 deg F till internal temperature was 195ish. It took about 3hrs.
Sides are homemade sweet and sour soup and Chinese fried green beans.
#teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #BBQPitBoysBigBendRegionofFloridaChapter #chinesenewyear

[Spinaker]

Love it! Looks great!

[hoovarmin]

This is fantastic!

[Clawbear57]

What was the marinade? Looks good.

[ItsAllGoneToTheDogs]

Had to pay some "debts" to some folks who have done a lot of work for me in the past few months.

9lbs of beef, some seasonings and smoke

[Spinaker]

I believe that is why Napoleon once said, "An Army runs on its stomach."

[hoovarmin]

That looks amazing, and I would need a Costco sized supply of dental floss if I had all that.

[ItsAllGoneToTheDogs]

hoovarmin my jerky rarely requires toothpicks or floss I'm a big fan of using London broil as it's usually lean but not stringy. Every now and then though... a toothpick is required or ya got a snack for later

[TWBarbecue]

Filet Mignon with Shallot & Garlic Cream Sauce

Seasoned filets with “The Classic” AP & “Shiitake” Steak rubs while the grill was lit. When the coals were ready, seared filets on a hot cast iron skillet over direct heat with oil and butter for about 1 1/2 to 2 min per side then set aside. In the same pan, softened up a finely diced shallot then added in minced garlic and sautéed until fragrant. Added in some heavy cream, beef stock, Dijon mustard, fresh thyme and a dash of The Classic AP & Shiitake rubs then simmered for a few minutes until slightly thickened. Placed the filets back into the sauce to finish cooking indirect until reaching an internal temp of 125°F before pulling off. Rested for just a few minutes, sliced and topped with the sauce. DELICIOUS! 🥩 🧄 🧈 🍄🟫

[TWBarbecue]

Thank you much hoovarmin. Greatly appreciated.

[klflowers]

You are a patient man. That presentation on the board is very nice. I would have been eating rather than arranging

[TWBarbecue]

🤣 Trust me klflowers it was hard to wait! Thank you much!

[Andrrr]

Last night's steak with chimichurri on the LG with some homemade garlic parmesan risotto and green beans.



Everything was good, although I overcooked the steak, but that risotto was absolutely delicious! Here's the link to the recipe if you feel so inclined:

https://www.kyleecooks.com/garlic-parmesan-risotto/

[Andrrr]

Huskee Ha, I'm in the same boat and this one was entirely my own fault. Given how thin these were I should have cooked these hot and fast but I really wanted to try the reverse sear on the LG.

[hoovarmin]

I would need several plates of this!

[Andrrr]

There were definitely 2nds on everything hoovarmin

[shify]

Steak and potatoes.

Hanger steak, reverse seared on the SnS and topped with an Italian salsa verde. Served with a baked potatoes and garlic broccolini

[hoovarmin]

Nicely done Pitmaster!

[hoovarmin]

Monday night dinner - Congee with shrimp, saffron, and chorizo. There's a ton of heat in this one and my younger kids gobbled it up like champions!

[Andrrr]

You’re just working your way right through the Wok aren’t you? That looks great. Did you find Spanish chorizo or did you use another type?

[hoovarmin]

Andrrr I went to Publix and it wasn't where it usually is kept, so I asked the lady that stocks that area and she said they weren't carrying it anymore, so I bought Mexican chorizo and used it instead.