Show Us What You're Cooking - Vol 19 - Fall 2020 part II

[BFlynn]

First cook in the new house.
Grocery had Santa Maria marinade tri tips, so gave it a whirl.

​​​​​​Grilled indirect to 100F, then seared in CI skillet.

[Panhead John]

Great looking cook! Great pics as well.

[Elton's BBQ]

Hotsmoked peppersalmon and maplesyrup-whisky glazed salmon.

[tbob4]

Looks great. After my earlier success with a sauce (stole a couple of ideas from Ernest - thanks a ton - you really are the man) for salmon, I did it again last night for my daughter. Kids are great - I asked her how she liked it and she said that while it was delicious, her sprouts were better. Hmmmmm. I won't show her your salmon because she will burst my ego again, admitting yours looks better than mine.

[Elton's BBQ]

Thanks for those fine words tbob4!

[Ernest]

tbob4 hey Mi sauce es su sauce

[klflowers]

Healthy except for the overload of ham hiding in the lettuce. I had some Wishbone Italian dressing left over from a chicken cook, I forgot how good it is on what it is made for

[Panhead John]

I see my plates finally arrived! You’re welcome. 😂
And ain’t nuttin wrong with Wishbone Italian. Salad looks good.

[smokin fool]

Damp dark miserable day today with the wind out of the east. East winds here bite n chew right thru you so comfort of tonight, Drunken Chicken served on a bed of rice.
A dish I made up, let me know if you want the so called recipe.
Panhead John Then there’s this crazy beaver dressed as our husky tearing down you fav bush

[smokin fool]

Panhead John I put it in the poultry section under chicken.
Never thought of it as soup or stew.
I should ask the Mods to post in that section too or make a determination of which category it falls into.
Sorry for confusion.

[Panhead John]

I’m dying to try this just based on how awesome it looks! I’ll probably do it this weekend. Yeah, I’d get it posted under Soups, stews Chili’s. That’s the first placed I looked. Can you eat it like a soup?

[smokin fool]

Double the sauce and pull the meat off the bone and sure why not....its mutli-functional....

[Argoboy]

I made Maritime baked beans today with pulled pork, they turned out pretty good. This is my first time using pulled pork, normally I use a ham hock.

[smokin fool]

Love Maritime backed beans, my aunt is a New Brunswicker, her homemade beans are world class

[Argoboy]

Glad you liked the picture. Our family is originally from NS.

[Skip]

Steak Salad for supper tonight. Mixed greens, Sous Vide/Seared Flank Steak and Homemade Croutons and Focaccia. Served with a glass of Cabernet. It was a hit with my Wife.

[FireMan]

Nuthin special, just first cook with the $25 smoker a little over 2 moths ago. Not Earnest pics by any means, but nice to get a cook in again.

[HouseHomey]

Earnest ain’t got nothing on you. His pics are all close ups. I’m need a trash can, how do you like that one?

[Ernest]

LOL!! I'm still here......

[Old Glory]

20 degrees pre-blizard reversed seared NY Strips

[Panhead John]

Well.....I changed my mind. I’d cook in 20* weather for that! Great sear and perfect pinkness.

[HouseHomey]

Damn!!!

[Old Glory]

Panhead John can't let a little bit of chill keep you away from the grill. We have 10 inches and it's still coming down this morning.

[HouseHomey]

Today’s mood. The set up. Pentatonix on the Bose speakers.

[Dewesq55]

Dayum, dude! That right there is what I'm talking about!

Barbra lines here Pentatonix. In kinda "meh" on them.

[Old Glory]

Damn!!! Yourself. That looks great!

[HouseHomey]

SheilaAnn Whole Foods has $10.99lbs for Standing Rib or Steaks. Paying a lil for the bone but I’ve never bough a bad ribeye from them. NY are a lil more hit n miss but real good.

[Dewesq55]

Continuing with my reconnecting to Chinese cooking:

Fish Slices in Spicy Vinegar Sauce:


Stir-fried baby Bok Choy:


Plated with plain Jasmine rice:

[Dewesq55]

Yeah, SmokingPat these weren't grilled. They were very briefly steamed then stir fried in a hot wok. They are brown due to the light sauce.

[crazytown3]

Yum! That look great. What type of fish do you use?

[Dewesq55]

crazytown3 - Any firm white fish fillet. This time I used flounder.

[Ernest]

Garlic parmesan wings
Yes I did trim the drummettes. Yes I know, I'm wired differently HAHAHA

[HouseHomey]

Yeah you did!!!

[Jim White]

Fired up the KitchenAid pasta press again tonight. I'm really starting to love this thing. Went with rigatoni tonight with Italian sausage, onions and pepper in a tomato cream sauce.

[barelfly]

I knew right away! Excellent! Look at those!

After a few shots at it seems like you are enjoying. Which of the two pasta shapes have you liked better?

[Jim White]

barelfly It would be really hard to choose between the two. I’m still mainly just enjoying the flavor and the texture of the fresh pasta.

[barelfly]

Got it - I know they are completely different noodles. But like seeing what you are making with them!

[Attjack]

Flank steak tacos.



I grilled some red onion and serranos as I grilled the steak. I chopped those up and combined them with thinly sliced savoy cabbage, lime, sugar, and salt. The sour cream was a must because I underestimated the heat from the serranos.

[barelfly]

I laugh - I made a Serrano and Onion salsa for one of the tacos from the Alex Stupak book I have......I must have gotten a hot batch! I told everyone spoon it on....ha! Mouth was on fire the rest of the night!

[Red Man]

Leftover brisket point tostadas. Topped with cheddar and thrown under the broiler. Made some refried beans from leftover black beans and put them under the brisket.

[FireMan]

I thought the T’s looked great, then you throw more goodies on em. Must have been a taste explosion!

[HouseHomey]

Good gawd man!! That looks illegal.

[Mr. Bones]

Quite th tasty lookin plate of deliciousness, Brother!

Ya had me at 'brisket lol! Then it jus spiraled outta control!

[ItsAllGoneToTheDogs]

I don't brew, but someone at work does. I researched forever and never came up with a consistent method to make smoked beer. So, I cold smoked for an hour, spritzed with water and smoked at 180ish for 15-20 minutes stirred it all around and repeated for about 8 hours. I used a 50/50 mix of mesquite and hickory. I did taste it every hour after the first 2 hours. I didn't exactly taste smoke, but I could smell it.

It'll be a few weeks until I can taste the final product, but looking forward to continued collaboration with my coworker.


FWIW the internet is all over the place. Some cold smoke the hops, some hot smoke the malt, some say not to let the grains get above 80, some say 30 minutes at 300+ and a smoke tube, some even smoke the water and the mash.

If this works out I'll share a more detailed process/recipe.