Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Ernest]

Waiting for PBC ribs, rice balls. Made with sticky rice, chicken scraps (gizzards and hearts) and obscene amount of Parmesan cheese.

[DWCowles]

The wife done some boneless pork chops cover with Italian bread crumbs and Parmesan cheese tonight.

[Ernest]

Huskee, Parmesan crust is golden. I always shred some and coat the bottom of a skillet whenever I make egg pies etc.

[Ernest]

I should come over to your house DW. I'm a Parmigiano Reggiano addict.

[Marauderer]

I like that obscene amount of Parmesan Cheese!!

[David Parrish]

Ditto!

[Ernest]

Doc, you should see me with a cheese shredder and a block of Parmesan...... EW!

[The Burn]

For the 5th night in the row on the grill, I did chicken fajitas. Had all three of the step-daughters home, plus a boyfriend, and it's much more fun cooking for a crowd



"Plated" on tonight's attempt at a low carb "tortilla."

[Huskee]

Beautiful sight right there!

[Marauderer]

Great looking Fajitas.

[eugenek]

Day 2 of my holiday cook. Again on the WSM but experimented by shortening the cook from 8 to 7 hours and raising the temp to 260 - 270. Also roasted some veggies in the oven for a couple hours and threw in a pickle for good measure.

[David Parrish]

Looks good, except for the pickle. I just don't care for pickles.

[eugenek]

Just a little fermentation to help balance things out. A nice cleansing of the palate!

[Huskee]

Looks good, except for the pickle. I just don't care for pickles.

If we ever have lunch together, toss me your pickle.

[The Burn]

If? Isn't there some annual moderator retreat? Probably in Chicago. Have to have a retreat to be business efficient and all.

[Huskee]

Waiting for Meathead to sponsor such a thing, not a bad idea!

[Marauderer]

Looks good, except for the pickle. I just don't care for pickles.

I don't know about you, Dave!!

[Jon Solberg]

Looks good, except for the pickle. I just don't care for pickles.

Just the cucumber kind? Or all things pickled in general.

[David Parrish]

I don't like any kind of pickle. I can handle a little cucumber in a salad or sushi or tsatsiki sauce, but that's about it. Y'all hate if you gotta but they'z my taste buds and they is what they is.

[Huskee]

FWIW I can't stand sweet pickles. I don't care if you call them bread & butter, grandma's special recipe or Ghandi's own long lost recipe, I hate them. I feel your pickle hate Dave. However I love dills.

[Marauderer]

I don't like any kind of pickle. I can handle a little cucumber in a salad or sushi or tsatsiki sauce, but that's about it. Y'all hate if you gotta but they'z my taste buds and they is what they is.

Hey Man, it's all good. It would be a sad boring world if everyone liked pickles!!

[Ernest]

A little fried CHIKIN, duck fat roasted potatoes and mushrooms. Simple arugula salad. That chicken was dry brined then left in buttermilk and coconut milk mixture. Then dredged in flour and curried powder before frying

[The Burn]

As always Ernest that's some good looking food (although I could do without the arugula). You've given me the idea of trying some chicken like this but using coconut flour, which is a pretty low carb substitute. Absorbs moisture a lot, but I think it would work.

[Ernest]

It does work but you'll need the chicken to be really wet. Coconut flour is thirsty as ....... I

[eugenek]

That sounds and looks amazing!

[The Burn]

I'm on a roll - 6 straight nights of wonderful Weber cooking. Tonight I did a flat iron steak over the wide end of the Vortex - nothing but a little extra salty dry brine, but then did MH's chimichurri. Good, good stuff.

[Ernest]

Goodness gracious! You nailed it!

[Huskee]

Well done. I mean, nicely done.

[David Parrish]

Nice! My pork butt turned out phenomenal, but alas no pics. I was late for a party.

[eugenek]

Merry Christmas all! Day 3… I cooked the meat and the wife provided the sides.