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

[Henrik]

I did another batch of my smoked salted caramel sauce. It is ridiculously good! There's now a video showing you how.



Stay classy, pit masters!

[texastweeter]

Isn't that the stuff they drizzle all over the dancers in the rap videos nowadays?

[Henrik]

texastweeter - That must mean it's REALLY good ;-)

[texastweeter]

AND classy... Henrik

[Elton's BBQ]

Hotsmoked peppersalmon..
Smoked on hickory and whiskybarrel chips

[Elton's BBQ]

Indeed BourBonQ

[Richard Chrz]

Awesome!

[Mr. Bones]

That both looks an sounds incredible, Brother!

Memories of th salmon run ('88) are th onliest reason I ever find myself missin Adak, nowadays.

[CBM87]

You all aren’t tired of briskets yet, are ya? Costco prime packer. Over night dry brine. Injected with L&P, broth, a bit of accent, and some white sugar. Rub was BP, paprika, garlic powder. cooked on WSM 22 at 250. BP wrap at stall. Mostly used for brisket chili, but also for several days’ lunch 😁. Nothing special, just happy with this one.

[Mr. Bones]

Very nicely done, Brother!

Even after I croak out, please, do feel free to continuin sendin me brisky pics, aight?

[texastweeter]

Mr. Bones you want to be crutched in foil or paper when we lower you in the ground? (please don't say nekkid, lol)

[Mr. Bones]

texastweeter Ain't never once crutched me no proteins...

Jus leave me there onto th fire until th hickory an mesquite runs out. Add more wood, as needed

(We're shootin fer a target temp of 'incinerated' )

Boil th rest, make a 'Bones stock'...

Pour it in a wide circle round yer cookers...

An I'll be Right as Rain, eternally.

[Chef Brandon]

Short ribs done yesterday.

[Spinaker]

Oh wow!

[Mr. Bones]

I s'pose if'n that's all ya got to git ya through, til payday rolls round again, an ya can afford some Hamburger Helper, or even some Manwich, that'll do, pig.

Really nice job, gonna rock some Creekstones mañana! Hope I don't roach em.

[Ernest]

I got liquid stuff coming out of my eyes....What a sight

[BourBonQ]

No plate necessary... steak and tater on a board sauce. Getting the hang of this!

[Jfrosty27]

Yum. Nuff said. 👍

[Panhead John]

Looks perfectly done to me!

[Mr. Bones]

I'm already there, Brother!

[Panhead John]

One of my favorite foods is catfish and shrimp. No matter how it’s cooked, I like both of them. Tonight I did a hickory smoked and blackened catfish on the kettle over my baskets in the CI skillet. I first smoked em off to the side for about 10 minutes with both vents only 1/4 open. Removed the fish from the skillet. Then I added some butter and got my skillet up to about 600* and popped em in. Salmon or other types of fish are great this way also. Louisiana Brands Blackened Seasoning is my go to. The batter I use for the shrimp is similar to a tempura style. Flour, cold water, a little bit of canola oil and 2 teaspoons of Tony’s mixed in. Some of the best fried shrimp I’ve had. Catfish was also killer, it had a little hickory smoke flavor without overwhelming the fish. The shrimp are great without cocktail sauce, but I like it with, most of the time.

[Panhead John]

I’m lucky enough to be able to get fresh gulf shrimp, some of the best shrimp anywhere, if I don’t mind spending a 2 hour drive round trip, to nearby Kemah, Tex. But I don’t do that too often. A good source is Costco’s fresh shrimp, not frozen in the bag. That’s what I cooked tonight and many times before. It’s really good shrimp also, and it’s already deveined.

[Troutman]

Yea we make the Seabrook run regularly too John. In fact I'm going down Thanksgiving week, we're doing a paella for Thanksgiving dinner. Not a big turkey fan anyway.

As to catfish, I love it grilled but fried is my all time favorite. I could eat them until I'm sick !!

[tbob4]

You did that fish justice

[RichieB]

Tonight:
Steak (shaved) peppers, onions, garlic and ground pepper, my wife cooked this up. I added couple of slices and cheese and a kick with FlatIron Sweet Heat. Done in C.I. Pan. Some fries. Placed on Sub Roll I baked today. Rather tasty.

[BBQPhil]

I came here almost two years ago to learn how to make a perfect steak. Finally have succeeded after replicating this a half dozen times and using all of the advice I've gotten from this site. Using an M16 grill, Jealous Devil charcoal, Oakridge BBQ Carne Crosta, and quality prime beef from SRF. My process is to first sear directly over the coals to a blackened crust and then finish with the steaks off to the side with the lid closed. For me and my wife it's a winning formula.

[hoovarmin]

Looks like you managed to snatch the pebble from the master's hand. Congratulations on your mastery.

[Jfrosty27]

Man the M16 is smokin'! (I'm thinking about getting one of those). Great work pitmaster!

[Troutman]

I like the Carne Crosta, the coffee component makes for a deep sear. Nice work !!

[Attjack]

Leftovers tonight. Savory chicken and mushroom crepes. I love leftovers.

[Troutman]

Leftovers? Dang, your leftovers are better than most folks planned cooks !!!

[Attjack]

To be fair, I planned these leftovers.

[Mr. Bones]

Luscious

[Dtax]

Pork chops. Went with Malcom Reed’s Char Siu recipe. Didn’t come out with that red look but the flavor was great.

[Spinaker]

Oh my! Gorgeous.

[Mr. Bones]

I could eat chops like dat for days!
Nice Job!

[HawkerXP]

​

Borrowed the price changer tool from @HouseHomey
NY strip 50% off. Light dusting of Hank’s Beef Rub.
I did a mid point sear on this as I started with a little oak indirect, seared, and put to the side to finish.

[Panhead John]

Love NY Strips! Those look great! I’ve gotta get me some Hank’s and try it out.

[Mr. Bones]

Looks like I'da had me a hot date wiith some taters, gravy, an probly green beans, with bacon an onion all up in em.
Could sub some greens, fixed same way, though...

[HawkerXP]

Yes Mr. Bones I am bad about showing a plated full meal. We had green beans and sweet potato fries with the steak.

[SheilaAnn]

The way I messed up the dough, it was getting ready to go on SUWYC So We Can Make Fun of It. While baking is a science, pizza dough can be forgiving sometimes. Sausage, mushroom, clean out the cheese drawer blend. 14” CI pan

[Mr. Bones]

Fantastic lookin pie, Sister!!!!

A number 12 Wagner???

Remind me to never git on yer Bad Side, Amiga!!!!

[SheilaAnn]

Mr. Bones it takes two hands to lift it for more than a few minutes. 😂😂😂

[Mr. Bones]

It would me too, Sis; I'm jus a slender guy.

All th more reason I'd never wanna find it upside me noggin, I have an extemely high pain threshold, but I know that a No. 12 Wagner would reduce me to tears, at a minimum...

I don't need another TBI, imce...

[klflowers]

We were able to get out on the rv this weekend and we have the stove so

[hoovarmin]

All food groups are represented here

[Mr. Bones]

Roll on, safe an well, My Brother!

[painter]

Getting out, clearing your head, and eating good are just what we all need these days. Looks Great!

[Troutman]

I think Picanha has become my favorite cut of beef. No big chunks of intermuscular fat to deal with, just a nice charred fat cap that you have the option of eating or not. Big beefy taste, relatively easy to cook, love it !!

We also made a cauliflower gratin to go along with it. Great Sunday meal.

[hoovarmin]

That would be a perfect meal for me. If you care to share I'd like to know how to make that cauliflower dish.

[klflowers]

I am going to have to find one of those. Never had it before.

[Troutman]

hoovarmin Here you go, can't take credit for the gratin...

https://barefootcontessa.com/recipes/cauliflower-gratin

[Joetee]

Monterey jack cheese sticks.

Can you post a recipe of this please?

[Ernest]

tamidw never have never will use an air fryer LOL

[Ernest]

Joetee Troutman My apologies, I didn't get a notification. Yes, I made Mont Jack sticks from a block, dredged in flour first, then egg+buttermilk, then seasoned panko, back to eggs+buttermilk back to panko. Press hard in panko. Freeze on a sheet pan from here. I don't want the cheese to melt before browning

[Joetee]

Are these fried or smoked on the grill?