Show Us What You're Cooking! (SUWYC) - Volume 37, Spring 2025

[BFlynn]

Pan seared lemon pepper spec trout


Gotta make room in the freezer so I can catch more fish

[barelfly]

Fresh fish!!!! Yes!

[Elton's BBQ]

Nice!

[texastweeter]

I had broiled lemon pepper dill haddock yesterday with cilantro lime rice.

[RichieB]

I did a small Boston Butt, about 2# prior to the cook. Brined 2 days and Memphis Dust before cooking. Kettle with SnS and B&B. Ran about 235 to 255 about 7 hours final temp 205. It's cooling down and will be pulled soon.

Pulled. Guess what I'm gonna have for dinner tomorrow? A quality taste was in order. Taste and moist, most perfect IMHO.

[texastweeter]

Lookin good

[Panhead John]

One of my favorite fish is fried catfish and I don’t care how you cook shrimp, I’ll probably like it. But…I decided tonight that I’ll probably never again buy Asian, or any other, farm raised shrimp. HEB sells bags of frozen wild caught Gulf shrimp and that’s what I had tonight, boiled in some Tony’s and served cold. Even though it’s been a while since I had Gulf shrimp, either from the Gulf of Mexico or the nearby Gulf of America 🥸, I ain’t goin back to farm raised. I could tell a big difference in how much better this shrimp is. I also bought a new to me, brand of prepared horseradish for my cocktail sauce, Atlantic….yes sir! Holy moly that stuff is awesome. A little goes a long way, I found out. Don’t matter, I loved it. Fried catfish, Checkers Seasoned Fries and cold, boiled GULF shrimp…..

[jfmorris]

I buy bags of peeled and deveined wild-caught Gulf shrimp here at Sam's or Walmart. They are a big smaller than some of those jumbo farm raised ones, but I'll choose wild-caught from the Gulf any day of the week. They are good in stir fries, in a skillet with some butter and garlic salt, or boiled as you did them. Also go good on skewers on the grill.

Living 350 miles from the ocean, I've always figured frozen was fresher than "fresh" or at least safer...

[jfmorris]

Gotta be careful now with your catfish. I hear the catfish farmers here in the US are getting decimated by cheap catfish from overseas. Check the label on that too...

[Panhead John]

Jim, yeah, just about any seafood you buy at the grocery store has been frozen at least once. I recently bought a few Gulf shrimp at Kroger from the display at the meat counter….they were not frozen and sitting on ice. The employee told me they were the same shrimp as what they sell frozen in the bag. They just open some bags, thaw, and put them in the display on ice…I guess to “appear” fresh. I’d be willing to bet most all the retailers do that.

[tmaan235]

Ok , ok, today was a long, taxing, day. Most peeps would go to Crappy Mac and cheap out but no.... My internal conversation on the way home was, don't cheap out Dumass, you know whatever you buy won't be as good as what will come off the Crapmaster and the stove. Reason won, stopped at the local grocery store to get supplies, btw there are 2 stores closer to my house than where I went but went there because of much better quality. Got my goodies and started dinner cook at 7:30pm.
The results speak for themselves...again That was dinner

[fzxdoc]

Looks like the Crapmaster and the stove did right by you. Love the plantains--you can keep the spuds.

Kathryn

[tmaan235]

fzxdoc i know it's double starch but when you find a ripe plantain, gots to eat it .... In m my book

[jfmorris]

Woohoo! Let's hear it for the Crapmaster 2000!

[Mosca]

Mrs Mosca had a party at work yesterday, and didn’t want dinner. So I used up some of that cheese, along with Panhead John’s Texas bacon and an heirloom tomato, in a grilled B-noL-T. That’s the last of the Kerrygold vintage cheddar. I also put garlic powder on my grilled cheese tomatoes. Try it some time, you’ll like it!


The build. I use butter. I tried mayo, didn’t care for it. I build the sandwich right in the pan. It’s easier than dealing with moving the buttered sandwich.






Perfect brown-ness! I use wheat bread. I actually prefer the touch of sweetness in a grilled sandwich.



Money shot. The light hits the counter just right in the early spring, it makes for a very dramatic sandwich still life! With pickle and home made potato salad.

[barelfly]

Was gonna say that’s a fancy grilled cheese!!! and you are like my dad….don’t even with the mayo, just give him the buttah!!!

[texastweeter]

Comfort

[Andrrr]

Team butter!

[radshop]

Brisket on! I'm on the clock to be at a potluck dinner, so I separated the point and flat to speed things up.

[JCBBQ]

Mom’s fancy table, rosé, my leek and potato soup and deviled eggs - a very Eastery lunch was had by all.

[hoovarmin]

Very nice

[SammyJ]

Weber Vortex Chicken. Remember, right leg down going down the steps.

Seasoned and dry brined.




On Kettle with Vortex



Through the mericle of TIME (90 minutes), The chicken chicken is done



Coming in the plantation (in my dreams)



And Plated.



I Think I will cook a special brisket.

[tmaan235]

Mighty fine looking chicken there.....

[ilooklikeelvis]

This is a riff on @meathead's Simple Boston baked beans recipe. I used my own buckboard bacon in it (which does't give off a ton of fat, nor does it get too crispy, but brings a little bit of heat) and for kicks and giggles I threw a pig trotter in there (which I discarded after the cook). This turns out great - even one of my 9yr old ate it (and she is picky - though her twin sister didn't like it).

[texastweeter]

I make backboard bacon too (peppered) but mine gets plenty crispy. Are you wet or dry brining to make it?

[ilooklikeelvis]

I wet brine it. It never gets crispy like store bought bacon for me. I do like bacon to be more meaty though, so that works for me.

[SheilaAnn]

💕💕💕

[RichieB]

It doesn't look pretty but it's what's inside that counts. Tatar, salt and pepper, butter, pork, a 4 cheese shredded blend and Stubbs Hickory BBQ Sauce. A bit too much pork and cheese for me but I'll adjust and do it again. Tomorrow planning on a pulled pork sandwich, most likely on a Cibatta Roll.

[rmeugene]

Pulled pork…it’s what’s for dinner.

[bbqLuv]

Looking good.

[texastweeter]

Yessir!

[smokenoob]

Quick dinner for friends. Some smoked tuna from Joe Pattie’s, salad, and seared Ahi! Oh boy I love seared tuna! Oh, and a mint julip with my gifted bourbon 😁😁😁

[fzxdoc]

I found those sushi plates online. Very cool...

https://www.oceanofferings.com/sushiset.html

Kathryn

[smokenoob]

fzxdoc good find! we have had them so long I don’t remember where we got them, they do add a bit of “snazz” to the 😁serving

[jfmorris]

Mmmm. I love me some Joe Pattie's seafood market. I went there 4-5 times in the 10 days we spent down there in October 2021. Like.... every other day I was across that toll bridge to Joe Patti's!

[Panhead John]

I was kind of excited tonight to try a new type of steak I bought at Wild Fork Foods a few months ago. It was a beef Ribeye cap steak, sourced from Brazil. The employee steered me towards this when I asked if they had anything “different” beef wise, that I might like. After going online today to see the best way to cook it, most people said to cook it like a regular ribeye, which for me is reverse seared on the kettle.



It was the weirdest looking steak I’ve ever seen, nothing like here in the U.S. It also started curling up on me when I placed it over the fire.







Cooked this one a little on the rare side.




THE VERDICT?
I hated it. It wasn’t “spit out of your mouth” bad, but I’ll never buy this stuff again. I actually had only about 3 or 4 bites of it and called it a night. Luckily I had a fully loaded baked potato to tide me over. I threw the rest of it in the garbage. Maybe some people would like it but not me. I think this is probably along the lines of….where some people love wild game, and some people hate it and stick with commercial meat products. This isn’t wild game of course, just my explanation of maybe why I didn’t care for it. Is Brazilian beef that different from American?

[bbqLuv]

Animals taste according to what they eat, I believe.
That may explain the difference in taste.

When I read the Rib eye cap steak, I thought wow Old Panhead John just might be on the something here. Thanks for your input. 👍👍👍

[Panhead John]

From what I’ve read, ribeye cap steak is supposed to be an excellent cut of beef. I wasn’t aware that there’s a silver skin on it you’re supposed to remove, I’ve never had to do that with a steak before…and I didn’t last night. I don’t think it would have mattered though, I just didn’t care for the taste. And I’m not alone apparently, lots of bad reviews of this cut on Wild Fork’s website. I’m sure it’s a different story if it wasn’t a grass fed taste.

[jfmorris]

I have a ribeye cap steak in the freezer, that I pulled off a prime rib that I broke down back in December. I treat it like a flank or skirt steak, and it is very good - the best part of the prime rib really, as the spinalis.

It must be the grass fed Brazilian part that made it gamey. Mine comes off a big old prime rib roast from Publix, USDA choice, likely finished on grain and corn.

[texastweeter]

Made the wife and youngunns crawfish Monica for dinner. My final meal on The Great Lenten Fast is some extra hot beans.

[Michael_in_TX]

Went for a teriyaki flare tonight. I took some pork tenderloins and marinated for most of the day in Lawry's Teriyaki marinade. (I realized a few hours in that the marinade is mostly pineapple juice -- which contains bromelain -- and I was worried that it would absolutely turn the pork to mush, but that thankfully did not happen.

I did my usual smoke-roasting. Did the tenderloins a minute a side over direct heat until got the char I wanted....



Then finished indirect until they hit 140 F. Now what is interesting -- and perhaps surprising given I live where I do -- this is the first time I've ever cooked with post oak. At the Meat-Up, that smell was all over the two BBQ places we visited and it is just so classic, so I knew I needed to start using it. It just smells like Texas BBQ.



While the tenderloins cooked, I carved up a pineapple. (They were on sale at HEB for 77 cents each!)



When the pork was resting, I dashed on some cinnamon and using some soaked skewers, got the pineapple going over the coals.



Post oak chunks flaring up a bit..... the trick is you don't want to burn it, just get a little char. After all it is already "cooked;" it is a fruit.



Here's the pork.....



And everything all plated up.



This was my first time trying the Lawry's teriyaki and I really liked it; very well balanced. The pineapple wasn't quite a sweet as I was hoping. I should have done a combination of sugar and cinnamon (which I originally intended to do, but I didn't want to make it too sweet).

But all in all, very tasty.

[Michael_in_TX]

Jerod Broussard Not really....we do clean it out every few days. But that does remind me that I've got a few places that tend to collect standing water and I need to do something about those soon!

[Jerod Broussard]

Good deal. In warm weather and plenty organic matter it typically takes 5-7 days for a floodwater species to emerge after a rain; permanent water species on the other hand will just pump them out continually once they get rolling.

[smokenoob]

Great lookin’ cook!