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

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    I give you grilled tandoori chicken: chicken marinated in garam masala, kashmiri chili powder, and greek yogurt. The combination of the viciously red kashmiri powder and the white of the yogurt result in a strangely vibrant pink chicken when it goes on the grill!

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    Deliciously flavorful without being spicy. Also had the best chicken skin ever. It was that perfect bite-through I've been seeking for two years now.

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      What is red Kashmiri powder?

    • treesmacker
      treesmacker commented
      Editing a comment
      Beautiful color!

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Kashmiri is a chili blend common in India. It is a mild heat....taste profile is like mixing cayenne with paprika, but it is really vibrantly red.

    Today’s dinner. Had some fresh herbs, tomato, garlic and jalapeños to use up. Yep... you guessed it.

    I hit with a great roasted chix stock... so good. The broth is simply outstanding. My house smells like chicken, Cumin, garlic and herbs.

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    Last edited by HouseHomey; January 4, 2021, 07:58 PM.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Yum!

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      HouseHomey you are like the chicken whisperer! Fantastic looking!

    • theroc
      theroc commented
      Editing a comment
      Brilliant

    Today was another #BBQDriveBy. It was going to a couple with a new baby. A bit different this time, since the mother is vegetarian. The father isn't and was grateful to get some meat.

    I started off by making some burger buns yesterday.

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    For the meat sandwiches, I cooked a couple of pork tenderloins with a quick brine of Bad Byron's Butt Rub.

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    For veggie sandwiches, it was grilled sliced eggplant also dusted with Butt Rub. I hadn't had Bad Byron's around for a while but noticed while putting it on the tenderloins that it has no sugar, so I decided it would be perfect on the eggplant. For a side, I grilled some large pieces of squash (not sure what variety, it was in our CSA bag).

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    For sauces, there was our usual KC style BBQ sauce, some cucumber-mint raita to go on the eggplant sandwiches and a butter-brown sugar glaze for the squash. We also sent CSA tomato and lettuce.

    I failed at getting plated pictures here, but the recipients just put this up on social media from their house:

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    • HouseHomey
      HouseHomey commented
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      Looks great!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      All the veggies are hugging each other and the meat stands alone. Poor meat.

      What a thoughtful gift.

      Kathryn

    Day before Yesterday’s dinner. I can’t keep track. This was after the pork belly.

    took my leftovers from a previous skillet chicken. Added chorizo, bacon and Cotija. Eggs n cream of course.

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    Comment


    • barelfly
      barelfly commented
      Editing a comment
      Straight money!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Keeping those skilz finely honed, I see. Looks soooo good.

      Kathryn

    There's a couple of pizzas I'm super happy about, fired on the Ooni Koda 16...

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    Last edited by treesmacker; January 6, 2021, 10:00 PM. Reason: Edited 1/6 - added pics of second days pizzas from this batch of dough.

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      tamidw of course you "need" one! You could practice next to your friend and the two of you trade ideas. successes, and failures; then you'll perfect it! I'm curious, do you know which Ooni version your friend has?

    • shify
      shify commented
      Editing a comment
      treesmacker - that is what I started doing with my Koda, blast on high for ~30 min and then turn down to low after launch, otherwise the pizza would burn if I was a second or two late on my turn. Its been a while since I've used it once the weather turned to winter here but can't wait to bust it out again. Still kicking myself for not waiting for the Koda 16 to be back in stock but still happy with the regular Koda and plan on upping my game come spring

    • tamidw
      tamidw commented
      Editing a comment
      treesmacker I believe she got the 16" LP one. Sounds like maybe the same as you?

    My first Ciabatta rolls...
    I started here... https://recipesworthrepeating.com/he...iabatta-rolls/ herbs used were basil salt and some crushed dried basil. This was simple and all done in one day after fresh feeding of sourdough in the morning.

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    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Nice! Love burgers on ciabatta. Such a sturdy roll!

    • tamidw
      tamidw commented
      Editing a comment
      Very nice! Look yummy.

    • smokin fool
      smokin fool commented
      Editing a comment
      YES YES YES HouseHomey ciabatta with mortadella and provelon or swiss cheese.
      Coupla thin slices of Roma tomato's, two three spoonfuls of Mufaletta spread.
      Money in the bank.

    Playing with the New Wok. Chicken and Broccoli.
    Attached Files
    Last edited by Old Glory; January 5, 2021, 04:33 AM.

    Comment


    Creek Stone Prime Bone-in Ribeye! Simply Grilled on my trusty Webber Grill over some charcoal and Oak. Came out dynamite!! This is what days off are for! Even if done in the rain.
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      YES Chef !!!!

    • Chef Brandon
      Chef Brandon commented
      Editing a comment
      ha ha!! no, but they probably should being it looks like that right.

    • Spinaker
      Spinaker commented
      Editing a comment
      Fantastic!

    Porkstrami! A couple hunks of pork shoulder that was cured for 12 days, then desalinated, rubbed with pastrami rub and rested overnight and then smoked on the PBC (and finished wrapped in the oven when the PBC petered out after about 7 hrs). Took it to 185 so I could still slice it

    Post desalination and pastrami rub - the biggest hunk was around 4lbs and the two smaller ones were about 2 lbs each. The two smaller ones were originally one but were barely connected so I figured i'd get more bark/crust if I separated them
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    Onto the PBC. Got about 7 hrs out of a full basket. Started around 280 and then slowly wound its way down to 220 at the 7 hr mark and then wrapped and moved to the oven for the last hr or two.

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    One of the smaller pieces. Delicious. Could probably use a bit more desalinating next time but will determine more tomorrrow when I steam a few pieces

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    The biggest hunk was the best - perfect texture and taste. My 8 yr old proclaimed "thats tastes amazing."
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    Comment


    • kjbarth
      kjbarth commented
      Editing a comment
      Looks delicious!

    • jpietrantone
      jpietrantone commented
      Editing a comment
      Looks really good!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      PBC, PBC, PBC!

    It's a cheeseburger and ranch pork chop kind of day today.
    Attached Files

    Comment


      Chicken leg Wednesday! Cooking for my co-workers tomorrow. PK360 cook with a chunk of cherry.
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      • klflowers
        klflowers commented
        Editing a comment
        That is some good looking yard bird

      I picked up a recipe card at Publix the other day for Mexican lasagna. Fixed it tonight and it was a hit, but I'm thinkin' it would be better if I made parts instead of buying premade. Here's a link to the recipe in case anyone is interested:

      https://ww4.publix.com/recipes-plann...sagna-mexicana

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        So flat enchiladas? Enchiladas deconstructed? 🤣🤣🤣
        Not disrespecting, it looks delicious! (wondering how it would be with green sauce)

        Comment


        • RonB
          RonB commented
          Editing a comment
          Actually, that's what I had planned to make until I got this recipe

        • BFlynn
          BFlynn commented
          Editing a comment
          We almost always make our enchiladas stacked (flat) not rolled

        Sicilian pizza:
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        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          My BF wants to meet you......

        Balsamic tomato and herb chicken over spaghetti.
        Attached Files

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Looks great!

        • willxfmr
          willxfmr commented
          Editing a comment
          I'd eat that!

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