Smoked / Sous Vide / Seared Beef Tri Tip with Gorgonzola Cream Sauce ... Dauphinoise Potatoes ... Brocolini Sautéed with Sesame Oil, Butter, Garlic and Ginger.
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I Need a bigger smoker! Someone talk my wife into letting me get a lang 84 delux fatboy
or lang to sponsor me lmaoComment
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Whole hog
This was a 98lbs hog I cooked for about 10 hours
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Just got the SUWYC email. Y'all are killing it. Great looking cooks!!!Comment
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Big 'ol pot of Carroll Shelby's box chili with 2lbs of fresh ground beef. A few additions but not much. I never drain the fat, just scrape it off the top after refrigeration. Not much to look at but sure was good.
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Haha this is slightly anti climactic after those whole hog posts. 😆 Leftover chicken in individual pot pies with mini biscuits topping them.
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Not sure if this qualifies but seasoned a chicken leg quarter with a homemade Cajun seasoning with a scant EVOO binder.Air fryer at 400° forty minutes with a flip at halfway.Outstanding results.Crispy skin and tender meat underneath.Comment
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I haven't done enchiladas in quite a while and I forgot how quickly these come together, especially if the chicken is pre-cooked & shredded.
HEB usually has these really tasty mesquite rotisserie chickens easily available, but my timing this week has just been off and I keep missing them. So I finally gave up and paid a bit extra for their pre-shredded white and dark meat box (basically, a pre-shredded rotisserie chicken). Usually I do no like pre-made enchilada sauces (I find them way too thin), but HEB has a store brand on in a jar that is pretty good.
I mixed the chicken with one cup of the sauce. HEB (no store does more lol) also has these made-in-store 'mitad y mitad' (half & half) flour and corn tortillas that are killer for enchiladas. I prefer corn for enchiladas, but they always break and split on me. These flour & corn ones don't.
To make these I just slapped some coated shredded chicken along with some Oaxaca cheese (the Mexican mozzarella) and rolled them up into a baking tray. Poured and brushed the rest of the sauce on top along with a bit more cheese then 350 F'ed them in the oven until they were hot and the cheese was all gooey and melty. (And if you know Oaxaca cheese you know exactly the gooey I am talking about!)
Garnished with queso fresco (the Mexican parmesan) and cilantro.
For weeknight enchiladas that are start-to-finish 30 minutes at most these are incredibly good. A good quality Oaxaca cheese and sauce makes it shine better than it has any right to.
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Smoked and then grilled BBQ chicken leg quarters (again). This time at home rather than the vacay house. Some of them got a little too charged during the grilling phase, but they were still delicious. I used this cook to test my FireBoard fan control which had inexplicably quit on me in the middle of a cook in July. It worked perfectly. I also test drove my new RFX Meat by putting it in one of the quarters. It worked perfectly, too.
Last edited by Dewesq55; October 24, 2026, 08:30 PM.Comment
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Jfrosty27 - I like them like that as well. Barbara doesn't like too much char on hers. She was polite and said hers was fine, but I felt a little bad. At least they weren't overcooked like the ones at the beach house. I need to be more attentive during the saucing phase of these cooks.
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I just published a little photo-essay on my first brisket experience, which can be seen here. But to cut to the chase, tonight we enjoyed inaugural brisket and some champagne because it actually turned out okay.
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Paging barelfly! I think these Baja fried fish tacos are the best ones in the book! Definitely the best tacos I’ve made. These were really incredible. Gotta make these once a fortnight. Making corn tortillas also helps. I think I figured out the hydration - I weighed the masa harina and the water (don’t use cup measurements!) I used 1.5 warm water to 1 masa harina. They all puffed up, not all completely, and after steaming I could scrunch them into a ball and they didn’t crumble, and sprang back into shape. The pico de gallo recipe is interesting because it called for rehydrated guajillo chilis to be blended with lime juice and added to the tomatos onions jalapeno and cilantro. Really added to the flavor. Fresh tortillas, chipotle mayo, fried fish, cabbage and pico! These were fresh, crunchy, spicy…perfect.
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