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

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    Pasta e fagioli. Comfort food after a tough week.
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    Last edited by theroc; January 8, 2021, 11:30 PM.

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      I made that a few weeks back with Rancho Gordo's cranberry beans. Golly, it was good. Yours looks yummy.

      Kathryn

    7 am..... smoker at 230 degree...... 6lbs of apple juice injected, meat dust covered, pure bliss hits the grates.

    11 am..... added some beef back ribs (leftover from New Year’s Day rib roast) ..... salt and pepper only... everything is being mopped with the Lexington Dip.

    4 pm..... everything is looking great. Probed the ribs and they seem buttery soft (this is 3rd attempt at beef ribs, we won’t talk about the first 2). Butt is reading 170 and is taking a bit longer than I thought. I was hoping to put it in the cooler at 5 pm to rest until the party.

    7pm..... food is served. Everyone loved it and I thought they were the best beef ribs I’ve ever made.
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    Last edited by Big Ed; January 9, 2021, 07:15 PM.

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    • HouseHomey
      HouseHomey commented
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      Just in time for 5 0clock pics.

    • treesmacker
      treesmacker commented
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      Picture #3 - OH YEAH!

    Bragging on my wife’s cooking this time ..... her world famous Boeuf Bourguignon. People in more than one state talk about it, so that’s pretty close to world famous, I figure. She has spent years mastering and tuning Julia Child’s recipe and really has it pretty much perfect. But she had to figure it out all over again on the new stove. Came out great!

    The ingredients and pans and such
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    Everything but the onions and mushrooms. Now it goes in the oven for a few hours.
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    Added the mushrooms, ready to serve, boom!
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    Comment


    • SheilaAnn
      SheilaAnn commented
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      Brava! 👏🏼👏🏼👏🏼

    • Henrik
      Henrik commented
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      Now that is a winner! Love that stew, make it a few times a year. Awesome!!

    • ecowper
      ecowper commented
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      Stuey1515 working with Stacy to document her adaptation and then I’ll post it in the Recipes channel and tag you. The starting point is Julia Child’s recipe in Mastering the Art of French Cooking. Julia changed the recipe over the years, so you can’t trust other versions.

    Tackling Jerky today on the Grilla OG. Just started to smoke, so looking forward to the end result.
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      First post here after having followed these threads for a while. Some pictures of my favourite piece of meat right now. Pluma with a sweet fire rub sits just right on a cold Saturday in January up north...

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      7 lb. pork butt from the local butcher. Look at that marbling in the first pic. It's 6:30 am and 30 degrees out side. Smoked it for approx. 7.5 hrs. Click image for larger version

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ID:	971302 and pulled it from the smoker at about 170 degrees. Wrapped it and finished in the oven while I continued to remodel the house . Pulled from the oven about 5 pm at 198 degrees. looks like I could have pulled it at 195

      Comment


      • Henrik
        Henrik commented
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        Beautiful!!

      • ecowper
        ecowper commented
        Editing a comment
        That’s one fine looking butt!

      First cook on my camp chef woodwind,did some 321 ribs and they are the best ribs I have ever cooked tender and fall off the bone but still had a nice bite. My behind will be at the meat market tomorrow tomorrow to get some more things to fire up. So far loving the camp chef.
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      • treesmacker
        treesmacker commented
        Editing a comment
        Beautiful, pretty!

      I just finished eating some brisket tonight that I started this morning.....and I braved life threatening temperatures of 38* to do so. Man, am I glad I did. I just cooked the best brisket that I’ve ever done. And I’ve done maybe 30-40 briskets over the years. Anyway, the reason this was my best is because of joining AR and learning so much from you guys and gals. I only started using temp probes the last few years before joining AR and that helped. But, I never got serious about my techniques until joining. I paid more attention to the “stall” and how to over come it. I never heard of a faux cambro or letting a brisket rest in a cooler for a few hours before serving. All of which I did tonight. There’s also a few other things I could mention, but I don’t want y’all getting all teary eyed and start crying. This was just a “Choice” brisket also. And I rubbed it with Big Mo’s Texas Brisket Rub. Which is an awesome rub. The brisket turned out excellent with a nice smoke flavor, fork tender and juicy.
      Also, Zatarain’s makes an excellent dirty rice mix, which I made with spicy ground pork. The pictures don’t do the brisket justice really compared to how it tasted.
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      Last edited by Panhead John; January 10, 2021, 07:29 AM.

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      • ecowper
        ecowper commented
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        That looks outstanding .... also, glad you survived the frozen arctic wasteland.

      • Panhead John
        Panhead John commented
        Editing a comment
        Thanks Eric! Yeah, I think even our members from Minnesota and Canada would have been intimidated by my bone chilling cook temps. 😉

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        Unless those temps are in Celsius you can keep it haha, nice job on the beef though PJ

      Accidentally one of the best things I’ve eaten all year. Crap, it’s only the 9th. Ok all of last year too.

      if you have Never had Ora King Salmon you should make a point to try it. It’s not wild fish but amazing.

      also I forgot I took the stopper out of an olive oil bottle. Oops. Don’t hate on me like they do on you tube... People go nuts that I Use a fork to flip meat with... all the juice will go running out. 🤦‍♂️
      I digressed, again.

      I had carrots, shallots, garlic and tomato that needed to be used. But.... I wanted fish with crunchy skin and salad. So I had a simple salad early and went to the store and bought fennel.

      FF a couple of hours and in garlic confit oil I sautéed fennell, carrots, shallots garlic and added tomatoes and peeled sliced lemon. I then added some kind of chicken-eee veggy stock I found in there. Heated it all up and plopped it in pan. Threw Some butter in there and let it go.

      Now to the fish after adding way too much EVOO (oops, I’m ok with it though, love that stuff) simple salt n pepper sear skin side down, toss in some butter and baste. Tossed into oven and basted some more. Flipped it over till done.

      Rest for a minute and eat on your finest China like me.

      on the last pic I gently pulled on that portion with my fork. It went through like butter but the pieces were still in tact.

      I tell you all of this because I used what I had and only bought fennel and cleaned the fridge. It was a “throw together” type thing that was so simple and ate amazingly well. I sacrificed the crispy skin for the juice. Of course thats like a 12 ounce piece of salmon on my plate.

      Man this was good. it’s always the simple stuff.
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      Comment


      • mnavarre
        mnavarre commented
        Editing a comment
        SheilaAnn Do the Sitka thing, you will not regret it.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous Salmon, almost makes me miss Adak!

        Almost...

      • HouseHomey
        HouseHomey commented
        Editing a comment
        I am really happy with Sitka. I look forward to next season.

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      • barelfly
        barelfly commented
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        Now this is the only way to do it! Homemade everything! Soft, brioche and dem tots!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        If you’re willing, I’d like to learn the details on those buns. Look fantastic, and I’m hoping to do a summer of burgers. I’ll credit you.

      • Ernest
        Ernest commented
        Editing a comment
        Richard Chrz let me see if I can write something up. I did a twist fusion of Japanese bread with brioche. Brioche takes a lot of time. So I throw in the Japanese twist to cut back on brioche process

      Wanna

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      Take

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      A guess?

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      Red beans and rice with Scarlett Runner beans, homemade aleppo pepper sausage, and smoked pork shanks from the Fancy Meat Store.

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      So good.

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      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Wanna

        Eat

        It!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        If I was dark n delicious I’d wanna be in that pot. Sadly I’m not really dark.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Ya have my Full Attention, Good Sir!

      I'm so unworthy when I see these cooks. Have not done a lot of outdoor cook this year. Hope that to change. Have done some indoor. Today did a bake. Might have posted similar before. Dark Rye Bread . Doubled so two loafs. I have not sampled. My wife who is is not a fan of rye with caraway see liked it.

      On another topic :

      Sunday brunch, Omlet with steak, onion, cheese, pepper. With a couple of slices of the bread. Leaning to lox and cream cheese. OJ. to wash it down. Hope to share pictures.

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      Comment


      • Ernest
        Ernest commented
        Editing a comment
        There's nothing more satisfying than eating bread that you made.

      • barelfly
        barelfly commented
        Editing a comment
        Rye bread is my favorite. I hope there is a pastrami on rye in your near future!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Gawd I love rye!! Those make me want to eat bread.

      Smoked a couple racks of Duroc spareribs on the smoke vault. Hank's KC Royale and hickory chunks. Served dry with brocollini and some of yesterday's pasta e fagioli ( which makes a killer side).

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      Comment


      • Henrik
        Henrik commented
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        Grrreat looking ribs! Rich and meaty!

      • Panhead John
        Panhead John commented
        Editing a comment
        Those are some of the best looking ribs I’ve seen here! Good job.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Hanks is Bomb! Love that stuff. Great looking ribs too. Dang this thread make me hungry.

      We were watching Netflix cooking shows and saw Samin make this dish. My wife asked if I could make it for her. Salt, Fat, Acid, Heat Buttermilk Brined Chicken. Hands down the juiciest and tastiest chicken I have ever made. Super simple and comes out amazing.
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      • HawkerXP
        HawkerXP commented
        Editing a comment
        Nice chicken!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yup. I also cook my chicken in a CI often.

      • hoovarmin
        hoovarmin commented
        Editing a comment
        This is a great way to cook a chicken. We like to surround it with potatoes tossed in olive oil, salt and spices.

      Made ribs last night on my Kamado. Both racks with Memphis Dust. One wrapped with just vinegar sauce. The other with brown sugar, Mayo, vinegar sauce, and some captain Rodney’s. Hard to pick the winner!

      the bigger news is that this was my first cool with the FireBoard Drive system. It was money. It let me leave house to coach my sons hockey practice. Did first 3 hours at 250. Then used the app to raise grill to 275. Worked like a charm. I know it was just one cook but if it does this each time, this thing is highly recommended.

      Attached Files

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      • SheilaAnn
        SheilaAnn commented
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        Oh my! 👏🏼👏🏼👏🏼

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