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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

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    Sous vide chicken thighs. Salt, pepper, bag, 155 degrees hot tub time machine minimum 2 hours. Hot cast iron pan, sear.... Eat

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks fantastic!

    This is another recipe from 'Flavors of the Southeast Asian Grill'. The forward to the recipe said it was traditionally done on a "trident" but since home grillers don't have that he adapted it for the charcoal grill.

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    But it occurred to me that I do have a trident so I decided to do the wings on the rotisserie.

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    It worked but now I want a rotisserie basket for next time.

    I served them with salad and coconut rice.

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      Sous vide and seared a SRF boneless pork loin. Served with lentils with kale and squash.

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      • holehogg
        holehogg commented
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        Yummy

      I grilled a deer back strap.
      i put it in marinade of olive oil/balsamic vinegar/ soy sauce /wochestshire for 20 hours
      layed it flat and coated it with kosher salt/
      stuffed it with roasted pecans/ cranberries/ shallots/ghee butter/salt/pepper/ nutmeg/
      tied it up..cooked on PK ..for about 5 miutes at 600..till internal was 130..flipped evey minute
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        Some Baby Backs on the SnS. Au Gratin Potatoes, (One of our go to's) Parmesan Roasted Broccoli and Eggplant


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          Broke in the new wok last night with Broccoli and Beef. I’ve made this in the past with the old non-stick wok and this CS wok is pretty cool! My big burner on the gas top is 15K BTU, not screaming, but it still got the wok hot! Cooked this skirt steak perfectly in about 2 minutes.

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          I also found some Gluten free “oyster flavored” sauce locally to hold me over until I order from Mala Market. Even though it wasn’t the real thing, it really changed the dish! This was great stuff to cook in the wok! I was going to get a plated photo, but, that didn’t happen. As I was washing out the wok, family started serving! They were hungry!

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          • Old Glory
            Old Glory commented
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            Why gluten free?

          • barelfly
            barelfly commented
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            Old Glory - my wife is gluten intolerant, never had the celiac testing confirmation done though, she didn’t want to go through that misery (at the time, I think testing is different now). And over the years, I made the change, as it was just easier to go become GF. I think it’s been almost 6 years since I made the change, and my stomach has actually been so much better since. I don’t have the feeling I use to. I do miss the bread baking and pizza, but every now and then, I do have a beer

          • Old Glory
            Old Glory commented
            Editing a comment
            barelfly oh, I was thinking there was some kind of different version of the sauce I didn't know about. Good to know you can still enjoy a beer!

          Last night I front seared some wagyu top sirloins from SRF. Not our favorite cut, but they came in a heavily reduced package on Father’s Day.

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          Had leftovers, and since SWMBO didn’t want breakfast burritos I decided to make us steak & eggs for Sunday brunch. She is quite happy. 👍🏻

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          • Troutman
            Troutman commented
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            Looks delicious, even the eggs !!

          • SheilaAnn
            SheilaAnn commented
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            Beautiful soft scram!

          New Years Day tamales de puerco. A real project, not pretty, but darn delicious.
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          • Texas Larry
            Texas Larry commented
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            This was our first attempt ever. Learned some things🤣!

          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I have some leftover pulled pork vacced, in the freezer, set aside for my first crack at tamales. But I haven't been able to source the cornhusks locally.

          • Troutman
            Troutman commented
            Editing a comment
            Don't get me started on pig head tamales, reminds me of my ex-wife. BTW those look spot on Larry !!!

          Couple of reasons for this, I just came off a long birria cook and had a bunch of dried chilies left over. I also remember more than one comment on my recent Texas Red chili recipe how real Texas chili doesn't have beans OR tomatoes (which mine had). Soooo, decided to try out a recipe I have in my Paprika of authentic Texas chili made with beef and a chile paste sauce. Interestingly enough the paste was identical to the birria's (Mexican influence over Tejas I guess) and many of the flavor notes were the same as well.

          This stuff is spicy. You can adjust the heat by adding more or less sugar, cutting down on the cayenne, leaving the seed pods out of the jalapenos or just manning up .

          Anyway this was about a 7 out of 10 on the Richter scale so judge accordingly. Stuff was really out of sight, everyone loved it here. Here's the link to the recipe if you want to give a more authentic Texas chili a try;

          https://burrataandbubbles.com/authen...-from-a-texan/

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          • Troutman
            Troutman commented
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            Brownie camera and a little magic

          • Texas Larry
            Texas Larry commented
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            Oh, yes!

          • barelfly
            barelfly commented
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            Chile con Carne!!!!!! Heck yeah! And that is some deep red chile! Looks wonderful!

          Cooked Lamb Mechoui last night using Meathead’s recipe ..... and did some Black Lentils to go along with it.

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          • Troutman
            Troutman commented
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            I love lamb, looks so good !! Please decant me some wine too thanks !!!

          Cheddar-bacon biscuit breakfast sandwich with the above posted bacon, egg, and sharp cheddar.

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          • Texas Larry
            Texas Larry commented
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            Alright, hungry now!

          • Attjack
            Attjack commented
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            I'm not. That really hit the spot!

          • Henrik
            Henrik commented
            Editing a comment
            That’s a breakfast with my name on it!

          Using up the last of the holiday rib roast for hash this morning. Couple of eggs and a slice of flyingpiglet 's freshly baked bread.

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          • HawkerXP
            HawkerXP commented
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            Sweet! Our last bit o beef roast is headed into a tortilla soup!

          • treesmacker
            treesmacker commented
            Editing a comment
            Nice... that bread looks like a lot of what I've been making - makes for great crunchy toast for egg dippin.

          After going hard for over a week for holiday cooks, I took it easy yesterday. Extra crunchy and seedless blackberry jam on milk bread from HMart (local Korean market). Served on PJ Basics. Not shown: icy cold glass of milk.

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          • ecowper
            ecowper commented
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            Creamy peanut butter. Blackberry jam.

          • treesmacker
            treesmacker commented
            Editing a comment
            Best picture composition today! Or yesterday I guess!

          • Skip
            Skip commented
            Editing a comment
            Peanut Butter is it's own Food Group IMO.

          And brunchy brunch skillet, plated. Bacon, scallions, red potatoes roasted. Little sprinkle of cheese and sliced avocado. And sunny side up-ish.

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          • RonB
            RonB commented
            Editing a comment
            That looks great. We are not much for breakfast here, so we normally eat this for supper.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Love eggs at dinner!

          • treesmacker
            treesmacker commented
            Editing a comment
            Classic!

          Fired up the Vision for a pork butt. Family wanted pulled pork while we root for our Cardinals to get that playoff spot. Hopefully, the meat is better than Arizona's performance so far...🤣
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          • HawkerXP
            HawkerXP commented
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            You had me. "Nebraska Cardinals"? LoL

            We have been enjoying our SS gifts. Thank you.

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