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

[Smoked Transistors]

Smoked up a few St. Louis style pork ribs for a friend and his family Super Bowl party last weekend. They turned out nice. Ended up glazing them at the end with a doctored up Blues Hog Raspberry Chipotle BBQ sauce. Used a few small chunks of hickory/ cherry wood under Jealous Devil lump charcoal on the Weber Summit Kamado S6 Grill.

[smokenoob]

nice bones!

[bbqLuv]

Looks like you enjoyed a fantastic time.
Judging by them ribs.

[Spinaker]

Pork Belly at -8 F. We are doing Pork Belly ramen down at the sauna tonight after 3 cycles in the heat and water.

[Spinaker]

Oh yeah, there is nothing like it. The creek should be running at about 35 F- 36 F. It is cold, but once you settle down, it feels incredible. You sleep like a baby after that. Some warm Ramen should be fantastic as well. smokenoob

[painter]

Pork belly ramen after a sauna--YES!

[Spinaker]

It is unmatched. So dang good. painter

[RichieB]

I received a new recipe from the FlatTop King via Neil's YouTube channel. I jumped on it. Garlic Butter Steak Bites. I've done as I'm sure a lot to you have, garlic butter on top and a finished steak. Think of this as different take, at least for me. I'll be doing it again and again. Done on the Ninja Sizzle. Potatoes are the Blackstone griddle potatoes recipe.

[bbqLuv]

Brisket Mac & Cheese, with corn
mac and cheese from Costco,
Diced up the last of the brisket flat from Porter Road

[Spinaker]

This slab-o-perfection was welcome in the Ramen hot tub. One of the best post sauna meals we have made this season. 7.5 hours in the oak smoke for these two slabs. Each one took about 3.5-4 hours.

[hoovarmin]

No pics of the Ramen???

[Spinaker]

Ah, unfortunately, no. It was -5 F and and I was too busy eating and trying to stay warm! :/ hoovarmin

[SheilaAnn]

Rainbow Chard Stuffed Portobello. The bread crumbs are from the bread bowl, hence their “rustic” shape. Clam Chowder in a bread bowl. Bread bowl was purchased from a local place that serves this dish.





and copious amounts of hot sauce cuz that’s what I like!

[bbqLuv]

looking good, as in you done good, like real good,

[Michael_in_TX]

That is pretty.

[fzxdoc]

Good move, purchasing the bread bowl. That way you could focus on the truly delicious parts of the meals--which you did, with panache! Great-looking cooks. Congrats.

Kathryn

[Murdy]

Took my first stab at Texas style chili. Came out great, albeit a bit too hot for some. I used Kenji's recipe, though I used some milder peppers and only 1 can of the adobo-chipoltes in an effort to mitigate the sodium.






Here's the recipe:

https://www.seriouseats.com/real-texas-chili-con-carne

[bbqLuv]

Where are the Beans? It needs a side of beans, and Lone Star Beer--if PBR is unavailable.

[Michael_in_TX]

This is the way.

[Andrrr]

So thick you can eat it with a fork...

[BKYDBBQ]

Delayed Post....

During the snow we had earlier this week I made a big dutch oven of beef vegetable soup. After simmering all afternoon I paired it with a grilled country ham and cheese sandwich...perfect combo for a cold snowy day...

[Clawbear57]

Soup and a sandwich, you can't go wrong.

[Zman23]

Valentine's dinner for my wife and daughters. Dry aged NY strip, U10 scallops, U10 shrimp, maitake mushrooms, roasted carrots, and roasted garlic bread.

[JayPeek]

Valentine’s steaks and bacon wrapped asparagus. Filet for my wife, Denver steak for me. Reverse seared.

Delicious!

[Michael_in_TX]

Here's our Valentine's Day dinner: Red Wine Braised Short Ribs. I basically followed Meat Church / Matt Pittman's recipe: https://www.youtube.com/watch?v=CuG3pZ7PsJM

I actually got really lucky. I got a late start this morning and when I got to HEB, they only had two packages left. Thankfully one was very thick and meaty, but the other one was a bit thinner (but not too much), but really fatty.

Here they are seasoned with Holy Cow. After doing this, I realized I probably should have cut the fat cap down a bit, but decided to ride with it.



Here they are after a good sear in some avocado oil. You can much more easily see the fat on the, well, fattier ones up top.



Next you get a mirepoix going in the remaining hot fat/oil until it gets tender.



Following that you mix in about a tablespoon of tomato paste. (I recently discovered those tubes of tomato paste. Love them! No more waste!)

After that, deglaze with a cup of wine (I used merlot), let that simmer a moment to evaporate the alcohol, then in goes two cups of beef stock. Add in some garlic powder and Italian seasoning, plus a pinch or two of salt.



Once that comes to a simmer, return the ribs to the pot. As I used twice as many rib pieces as Matt did, I added a bit more wine and stock to nearly cover.



I then let that go in my oven, covered, at 250 F for 5.5 hours. (I thought about doing it on the pellet grill, but the pot is covered the entire time, and it is also dreary and drizzly outside.)

All those hours later and you are greeted with this.



Much of the fat did indeed render out, expect for a bit on the two fattest pieces.

I plated them up with some roasted garlic mashed potatoes.



Unbelievably tender. Perhaps the most tender beef (or any meat for that matter outside of fish) I have ever cooked. It just falls apart. (Tip: Use a slotted spoon to remove from the pot, not tongs!)

The sauce is delectable. The meat is beefy and flavorful. No pot roast ever tasted like this.

It tastes like a really fancy dinner, and arguably it is, but those ribs cost me just $25....and there isn't much work involved, save dicing the vegetables. A perfect dinner for a holiday that falls on a weeknight!

(There is also dessert, but that will be in another post.)

[Andrrr]

That looks and sounds fantastic. I wish these YouTube vids made their recipes a little easier to import to paprika though.

[fzxdoc]

I just made a similar recipe with beef chunks subbed for the short ribs, and in the crock pot. An America's Test Kitchen recipe. Husband hates fatty meat, so short ribs are off the list. I'm dying to try a recipe like this with short ribs. The way you describe the results, I'm tempted to give it a go if I can find lean short ribs.

What a great meal you made for them!

Kathryn

[Dr._Pat]

Valentine’s Day/35th Anniversary dinner.
Menu by my sweet bride, who requested sous vide steaks.
You know you married well when your personal chef chooses for you, a Wagyu ribeye cap!

Tonight’s menu

Wagyu filet.
Wagyu ribeye cap.
Steaks cooked using sous vide to 131º F, then seared in Wagyu beef tallow for a little Maillard reaction on a Baking Steel plate.
Mushroom medley sautéed with a red wine reduction.
Parmesan crusted, roasted delicata squash.

We toasted 35 years, with a wish for at least 35 more, with a Stewart 2021 Beckenstoffer, Dr. Crane Vineyard, Cabernet Sauvignon.
Side by side romantic dinner while Billy Joel serenaded us with “Just the way you are.” (Totally appropriate, from my point of view.)
Some days… life is just really good.

[SheilaAnn]

Very nice! I have a delicata squash that I need to cook off. I’ve never done one. S&P, olive oil and roast?

[Dr._Pat]

Delicata squash cooked with garlic infused olive oil, Italian spices with red pepper, salt, Parmesan cheese, roasted at 425°.

[fzxdoc]

Wishing you a belated Happy Anniversary. You sure did it up right. Good food, good wine, good life. Congrats.

Kathryn

[BKYDBBQ]

Fresh Steamed Shrimp for dinner last night...

[fzxdoc]

Beautiful!

[Bluetail66213]

I usually boil my shrimp. Is steaming better? Which way allows for a better infusion of the spices? Just wondering. Thx

[surfdog]

Well, my SO wasn’t feeling well yesterday…and wasn’t sure she was even going to eat. So I paused my dinner plans. :-/
Late in the afternoon she decided that she was feeling a bit better…too late for me to get what I needed for a beef Wellington. Save that for another day… She finally asked for a stir fry…but nothing spicy. Off to the market I went…and whipped up a quick broccoli beef. She was pleased, and that’s what matters.
Not the presentation that I wanted but was a bit pressed for time.

[captainlee]

Nice dish. My wife does all the strip fry, I have to give it a shot for once.

[Clawbear57]

Well done.

[fzxdoc]

So thoughtful of you, to rush to the store to get what your SO felt like eating. That in itself is a great gift. Plus your plating looks lovely to me.

Kathryn

[rmeugene]

First smoke in the shack…makin’ bacon.

[Andrrr]

Awesome!

[rmeugene]

@RichieB…yes.

https://pitmaster.amazingribs.com/forum/outdoor-kitchens-and-home-built-smokers/patios-and-outdoor-kitchens/1496184-finally-have-my-grilling-shack

[Clawbear57]

Bacon is a great first cook for the shack. It dose look good.