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

[RichieB]

A different twist on something I've cooked many times and it never disappoints. From the Pioneer Woman. Air Fryied Pork Tenderloin. Her recipe called for a 1.5 #, mine was 1# . Scaled as needed.
Surprise SheilaAnn tots and more tots. Please don't ban tots in your new leadership role.

https://www.thepioneerwoman.com/food-cooking/recipes/a46119327/air-fryer-pork-tenderloin-recipe/

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[RichieB]

SheilaAnn I do them in the Ninja oven. Ignore the directions. 450 for 30 minutes. You see the results. If you could hear, the crunch would be deafening. Not in the picture is my spicy mayo for dipping.

[fzxdoc]

So was the pork tenderloin juicy? Looks like it hit the mark. Nice job.

Kathryn

[RichieB]

Yes it was fzxdoc.

[OC Sandy]

When you don’t know what to make for dinner but you find leftover birria in your freezer, and some ramen noodles in the pantry, you make birria ramen (even though the eggs are overcooked). Fusion at its finest. 😋

[surfdog]

That looks great.

[OC Sandy]

SheilaAnn The flavor you'll get from that will be incredible!

[barelfly]

Yes please!!!!!!!!!!!!!

[radiodome21]

I got my Costco rebate gift certificate emailed a few weeks ago. I used it on these prime ribeyes, a bottle of bourbon, anejo tequila, and some other stuff we needed. I started these in the silverback while my SNS came up to temp. Ended up doing then on that.

they ended up temping over what I prefer (rare-medium rare) but they ended up tasting delicious. Morton’s salt only. This is the Chicago market after all and I have yet to find diamond kosher salt anywhere. But darn good.

[Michael_in_TX]

My friends, I give you hands-down the most unhealthiest thing I have ever made in my life! Meat Church / Matt Pittman's Caramel-Chocolate Brownies: https://www.youtube.com/watch?v=Z3KJ17y4wUM

Follow along with me and enjoy the virtual sugar coma.

To get started, spray a 9x9 pan (I only had an 8x8, so my brownies were taller than Matt's) with cooking spray, lay in a piece of parchment paper, then spray that. Next, in a bowl, combine 16 oz of a fudge brownie mix, 1/4 cup evaporated milk, half a stick of melted butter, and 2 tsp of vanilla. Mix. The batter will be stupidly thick. Take 1.5 cups of it (this will be most of it) and press into your baking dish. I had to beat it with a spatula to get in there; it is extremely sticky.

In a pellet grill, bake for seven minutes at 350 F. Let cool for ten minutes. It will look like this. (It is essentially a "normal" brownie base.)



While all of that is going on, dump 1/2 cup of evaporated milk and 22 (!!) ounces of Kraft caramel bits into a pan and stir frequently.



It will take about 15 minutes for the caramel to fully melt and you'll be left with this lovely silky sauce.



Pour all of it onto your brownie base. Top with about 1/2 cup of semi-sweet chocolate chips.



We ain't done yet. Next, crumble up the remaining brownie batter (it will feel like coarse fudge) and scatter it about. Top with yet another 1/2 cup of chocolate chips.



Take it back out to your pellet grill and let it run at 350 F for twenty minutes.



Remove.



It is molten at this point. Let it cool for a full ninety minutes. Ever been to Disneyland/World and walked through the confectionary? Your house will smell like that. After ninety minutes, cover it and put it in the fridge.

Matt said that you only needed to go an hour. I found that even after two hours, it was still warm and unsliceable, so I let it go overnight. (This was to have been our Valentine's Day dessert, in case that was not immediately obvious.)

Use the parchment paper to remove it from your baking dish and slice up. Mine (perhaps due to my smaller pan and/or that my Chimp seemed to want to hold at 340 F and not 350 F) turned out quite a bit gooier than Matt's.



Make your slices smaller than mine; this is the richest thing you will ever eat! Sprinkle with a little salt.



Wow....I've always liked caramel, but even that square was bit much for me. (I'm also really sensitive to sugar.) The base becomes almost like a chewy cookie, then you've got the caramel, and the top brownie chunks are like traditional brownies. And then all the chocolate chips.

It's rich, it's sweet (clearly!)....if I were six years old I would be all over it.....but it's kinda in that I'm glad I made it once, but probably won't make again category.

(Got the sugar shakes, yet?)

[hoovarmin]

This post just gave me diabetes.

[bbqLuv]

I would pair that with a Coffee Nudge,

https://www.youtube.com/watch?v=AQuUoD7RjmM

[klflowers]

Damn

[Meat P]

Sunday roast dinner, an English staple!

[surfdog]

Now that’s proper. I’d be all over that.

[58limited]

I fired up the flat top for the first time in months and made a Philly cheese steak sandwich. I basically followed the recipe in Meathead 's post here but I added some bell pepper. I used some of the cheese that I brought home from the last Texas Meat Up for the sauce. I used a ribeye and smoked it as per the recipe. I must say that slicing with a mandolin made things nice and easy. Now the food coma cometh...

Things started happening fast so I didn't take a pic of the meat on the grill.

[fzxdoc]

Good to know that recipe is a keeper. I'll have to check it out. I bet it was fun to break out the griddle too.

Kathryn

[SammyJ]

"Sous vide steak" and eggs!

[surfdog]

Well, she didn’t get her beef Wellington for Valentine’s Day, as previously posted… Nor did she get roses, because the whole day was “off.”
So this morning she got champagne and smoked bacon “roses.” ;-)

If/when I make these again, I think that a bit of cayenne or something similar would be a good addition. I didn’t this time because I didn’t want to press our luck with her stomach issues.

[klflowers]

Wow. Maybe if I had made this i would still be married

[Huskee]

Was this from Clint's new recipe we posted or is this something you'd done before?

[fzxdoc]

Very romantic.

[hoovarmin]

Continuing to try every recipe in Kenji's "The Wok." This is Nikujaga (pg 532), or Japanese Beef and Potato Stew. According to Kenji, it was created by Japanese naval chefs in the nineteenth century to create a version of the beef stew served to the British Navy. It's damned good comfort food.

[klflowers]

I had some shrimp. Wanted some king crab, but it was $40 a pound. So screw it. Shrimp boil

[captainlee]

Wow on the King Crab!

[captainlee]

Poke Tuna with Fried Wantons and Spring Rolls.

[barelfly]

At the lakehouse for a bit after some traveling. Friday night we went out our local brew house and ordered from the dinner spot a few shops down. I usually get the California Chicken Club sandwich minus the bread. Tonight, I thought let’s do a copy cat for dinner.

So here ya go…grilled chicken breast with melted provolone and some thick cut bacon, avocado and tomato. And great seasoned fries!

[Jerod Broussard]

You ever looked up where our word for "Avocado" comes from? Great meal!

[barelfly]

Jerod Broussard 🥜

[Spinaker]

More pork belly on the Kettle. I love smoking on the kettle. It is so easy and it rolls right along without any issues, even though it was single digits temps for most of the day. I don't have any finished pics since it was dark out when she got all done. That being said, this was a tasty meal.

[Spinaker]

Yeah, I do the same thing. I took this baby out a month ago, and I have been using it ever since. I just go in phases. Plus when its cold out, this things heats up faster. hoovarmin

[Andrrr]

I spy a fancy schmancy cover…
It is pretty amazing how the simple kettle does such a great job of turning out some quality q when you know how to set it up.

[Spinaker]

Yep, I am really liking the Woolly Bully. It works great. If more people realized how easy it is to smoke on a Weber Kettle, many more would do it. They work great for smoking. Andrrr

[mrteddyprincess]

I have the day off. Perfect day for a chicken cook! These will be served at work this coming Friday.

325-350 F for about 1.5 hrs minus the one time of adding wood splits and letting the smoke become clean before closing the cooking chamber back up again.

80 thighs.

B

[mrteddyprincess]

Andrrr these have been vacuum sealed and will be heated up in SV baths.

[fzxdoc]

Those are competition-worthy thighs. You did a beautiful job. How many SV baths does it take to heat all those up? My poor Joule would be overworked with 80 thighs for sure!

Kathryn

[mrteddyprincess]

fzxdoc there are a total of four SV baths at my school, all in different areas. Each area is responsible for planning the pitch-in to go with the chicken. I also cooked 18 boneless skinless breasts.

[surfdog]

She wanted a shrimp carbonara like she saw on tv. Um…ok..?
I asked her to describe it… “It had shrimp, and like a cream sauce.” (Thinking to myself, so NOT a carbonara then. LOL)
“Ok…let me see what I can do.” Decided to do a riff on carbonara…part of it was “carbonara”, I mean…I did render some pancetta…and used pappardelle. And then I went off the rails…grilled up some 16-20 shrimp…made a cheese sauce with a whole LOT of finely grated Parmesan. And tossed in some peas for good measure. Oh yeah, and just as with a good carbonara, the sauce was finished with egg yolks to take it over the top. LOL

[SheilaAnn]

Carbonara adjacent 🎉💯🥂

[fzxdoc]

I bet that made her happy. Great job.

Kathryn