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

[Foehn Watts]

We had this for a "fancy" dinner last night: Wagyu X flap steak/meat, cooked on my "baby" Santa Maria grill. Extremely marbled and tender, juicy, with a buttery, beefy flavor at a perfect medium rare. It had been larger, but I split it to properly cook three different thicknesses of meat.

This came in a heavy, shrink wrapped bag marked "Wagyu X" with a cow logo on it. I got it at a local middle eastern market. The meat manager and I like to chat (everything he has recommended has been great). When I asked if there was any Wagyu in, he showed us this chunk of meat and it went home with us.. It was much more marbled and way tastier, than any steak I can buy at a grocery around here.

We had it with salad of heirloom tomatoes, some sort of softball sized, very creamy avocado (from farmer's market, sorry can't remember the name, Reed?), lettuce and some small cucumbers, plus large baked potatoes cooked on the pellet grill.

Forgot to take pics of it sliced. We ate dinner. Had the rest today for lunch, still forgot pics. Now it's all gone, but not forgotten.

[hoovarmin]

Nice work!

[Bogy]

Forgetting to take pics until everything is eaten is the main reason I seldom post.

[hoovarmin]

Bogy Same

[gboss]

Burger night.

With corn and sugar snaps.

[randy.56]

Great summer meal, It all looks great.

[HotSun]

I have had a beef bottom round roast in my freezer for a long time. It was one of those pieces of meat that I buy without any plan for cooking it, i.e., it was on sale at $3.99/lb. I know how tough and sometime flavorless this cut can be, so I was toying with several ideas until I settled on this: cook low and slow after a 24 hour dry brine, with my #1 beef rub. It needed some trimming:



Well 24 hours turned into 48 which turned into 72, due to crappy weather, so I scrapped the idea of roasting over charcoal. I had to do this indoors, which was fine. 250F, convection roast. I put this in the oven early this afternoon. Here we are just before roasting:



Cooked to 120F, turned off the oven and let it get to 132F. After that, i took it out and let it rest for 30 minutes. It was a little early for dinner, so I just wrapped in foil and let it set in the warming oven (off) until dinner. This is just before wrapping:



Made baked yellow potatoes (what I had on hand) and steamed broccoli. Cut the beef 1/4" thick. Plating:


Very flavorful, which was surprising. It was tough, as expected, but not terrible. Which lead me to this:


...thin sliced on my slicer. So thin and tender, and flavorful.

Kids loved it (DW was running a race), even with the thicker slices. The rub and 72 hour dry brining period did wonders. It yielded a lot of meat, so I froze 1 kilo (2 packs) and the rest will be good for lunches or dinners.

We're coming to the end of this thread...summer SUWYC is almost here!

[SheilaAnn]

I see a French dip in your future!

[Jerod Broussard]

SV was invented for cuts like that. I used SV with a sirloin tip roast. Great job on that cook.

[HotSun]

SheilaAnn , now I have to go grab buns, haha.

@Jeron Broussard , Good thinking, though I don't have an SV gadget. It was a big honkin' piece of meat, though. I would have had to cut it first.

[Huskee]

Keep 'em coming folks!

Today is the last day of Spring for us northern hemisphere dwellers. Watch for your new Summer SUWYC Vol 38 tomorrow!

*Please note, this topic will be closed when the new one is created. This is to prevent food posts accidentally being placed here, but unfortunately a side effect of closing is that it also prevents any comments from being able to be made here on existing pics once closed. Git yer comments in now!

[DaveD]

My first no-kiddin' cook here at our new home in southern Delaware: my gringo tacos. Used a pound of grind from the Family Butcher in nearby Millsboro (h/t Donw) along with my usual seasonings: s/p, garlic powder, oregano, cumin, Hatch green chile, red chile powder, taco sauce, Heinz Simply ketchup, and Monroe's red chile sauce. Super tasty!

[SammyJ]

We ate out tonight. Vortex chicken thighs tomorrow.

posted by my pocket computer. Ha.

[DaveD]

Second full cook here in Delaware: ribeyes from one of two, count 'em, two excellent butchers I have to choose from within ~10 miles of our new place (after living 11 miles from the Washington Monument in northern VA and having exactly one seriously "meh" butcher within an hour's drive). These are from Hickman's in Rehoboth Beach. Sous vide at 130/54 for about three hours, then seared in a CI skillet on the stovetop in a dollop of smoked wagyu tallow. It was over 90/32 with high humidity, dew points of 75/24, and strong thunderstorms in the forecast, so I opted not to try to sear outside.

Dry brined overnight, then seasoned with garlic powder and pepper and into the meat jacuzzi.



Meanwhile, I made a twice-baked tater with green onion and bacon to go with.


Light dusting of Uncle Chris's Extra fancy before the sear.




Plated with some zucchini.

Natch, when I was transferring my half of the tater to my plate, I made a mess of it.


Didn't change the flavor though. This was fantastic, those steaks were amazing, especially with the smoked tallow in the sear.

I can't believe I ate that whooooooole thing...

[HotSun]

Wow, I didn't know you moved to Dela-where! Guess I haven't been paying attention. Anyhow, welcome to the first state, DaveD . There are a lot of great options for sourcing your fresh foods locally, and probably more-so downstate where you are.

Great cook. You crushed it. I hope you weathered the storm okay.

[DaveD]

HotSun I've had a thread going for a couple months now describing our situation and process... you can search for "the times they are a-changin", that's the thread title, if you want all the gory details We love it here! Indeed, lots of farm-fresh produce available, plus these two butcher shops, and seafood shops...

[Michael_in_TX]

A classic summer cook: Mediterranean-style grilled chicken tacos with cucumber-tomato relish and tzatziki sauce.

I took some boneless, skinless chicken thighs and marinated them in zesty Italian dressing for several hours. I then grilled them over pecan....



Perfect amount of char and I love the color pecan gives chicken.



I was intending on making my own pitas, but apparently the two jars of baking powder I thought I had simply do not exist! Well, tortillas worked in a pinch. (I know you are all shocked I had HEB flour tortillas on hand.). I toasted the tortillas on the still-going fire.

I sprinkled some salt on the chicken (always taste, some Italian dressings are saltier than others), then put that in the tortillas. I dusted them with some red pepper flakes for a bit of heat then I added my cucumber and tomato relish (just diced roma tomatoes and cucumber), then topped it with (store-made) tzatziki sauce.



This is better than it has any right to be! It's so simple and so fast! And absolutely delicious! And it is so cool....with the tzatziki sauce and the cucumber. I had my Thermapen outside with me during the cook and the ambient temperature was over 90 F the entire time!

Definitely doing this again.....and hopefully making my own pitas!

[DaveD]

Outstanding work.

[barelfly]

Lake weekend…why not cook up some Birria 🌮. kind of nice to drop the chuckies in a crock pot with adobo and head out to the water for the day and come back to these!!! Slightly different cook than normal - I only dipped the tortillas in the consume. Normally I make a chile oil to dip in and I really do like the chile oil method. But good birria regardless!

[DaveD]

Would eat.

[Andrrr]

Beautiful!

[Michael_in_TX]

Tacos tacos.