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

[Richard Chrz]

What a weekend, did not think I was even going to pull off a cook this week, or weekend. OT kicked my arse on Wednesday, ever since, my body revolted. Hands closed, at one point my arm pulled so bad, I drove my chairs footrest through the wall, and then burned myself with boiling water twice trying another day, today, my wife had to keep prying my hands open, and icing them. But,

I rested, iced, and said, wing it, and go with what happens. I braised short ribs for the first time, made a sauce from scratch from the drippings, pasta water, paste, and various herbs & seasoned to taste, Glad I did it. My OT will hear from me this week when we meet again, no more kicking my arse. Lol

[Richard Chrz]

I hesitate mostly to talk about adjustments i make, but after this past week..;

[ofelles]

At times the old body just does what it wants no matter what our plans are. Adjust, adjust adjust,right!?!

[HouseHomey]

Outstanding sir!! Well done.

[DanG160]

Tried the pork chop recipe. Did a shoulder too. Came out good.

[JTpellets]

My weekend with a prime striploin. Cut on Friday, Steak on Saturday, grind the trimmings for burgers on Sunday.

[SheilaAnn]

Looks fantastic!

[Richard Chrz]

Yes & Please

[Panhead John]

Aren’t you a little young to be cooking stuff like this?

[Skip]

Simpler supper tonight. Bacon/Egg Fried Rice and a SV Chicken Breast. Tried searing on the MAK 2 Star with the Flame Zone Covers off. It worked!! About 2 minutes per side at 450* and still very tender & moist chicken..

https://www.foodnetwork.com/recipes/...d-rice-5550066

[jfmorris]

Well, I had a chicken dry brined and ready to rotisserie, and boom! While on a walk, we decided that good, old fashioned, direct grilled BBQ chicken sounded good for a change. So.... I cut the chicken up, hit it with a sprinkle of Simon & Garfunkel on both sides, and grilled it up on the gasser (it was crying out for attention). Hit with some Sweet Baby Ray's during the last 5-10 minutes, and it was oh-so good with salad and green beans. Plus it was a lot quicker cook (less than 30 minutes) than it would have been on the kettle with the rotisserie.

Got a lot "crisper" that expected - I started grilling in daylight, and finished grilling in the dark under floodlights with lots of shadows. The meat was perfectly done, skin was crispy and tasty with the sticky sauce. Yvonne went back for seconds, so the cook was a success!

[SheilaAnn]

Last night’s pork roast. Served with roasted sweet potatoes and sautéed spinach. We were so hungry, I did not get a
plated pic.

[barelfly]

Made some wings tonight on the kettle with SnS. Used my Kosmos wing dust I picked up with my Secret Santa gift card from clb239.

garlic parm and Nashville Hot! Melted a little bitter and tossed, and added some Frank’s Hot Sauce for the Nashville wings.

really good! Would like to compare side to side the Nashville Hot with Kosmos Dirty Bird to see how they differ.

[SheilaAnn]

What’s the dipping sauce?

[barelfly]

SheilaAnn

A little ranch for the Nashville hot. I like a little here and there, but usually eat them as is.

[JCGrill]

Well, it was bacon day.


And SWMBO and I decided to do lasagna from scratch for dinner. She made the noodles, I did the sauces. No smoke here, but it was soooooo good.

[Skip]

There was a north wind yesterday and I could smell bacon and lasagna. Now I know why. Had to be delicious!

[JakeT]

Nothing in the grill or smoker tonight, but had a whole chicken waiting to be devoured and felt some French inspiration. Chicken Chasseur with some extra rich stock and some delicious mushrooms. Also some glazed carrots recently learned from a Thomas Keller MasterClass!

[SheilaAnn]

CI Wagyu Flank Steak with grilled radishes. Finished with Jacobson Black Garlic Salt. Baker and greener beaners.

[JCGrill]

Grilled radishes. Hm. Never done that, but I love radishes. I'll have to give it a try.

[SheilaAnn]

JCGrill I was inspired by this recipe at Epicurious. CSA had radishes this round and wanted to do something different. The radishes were smaller, so not as peppery as I would have liked. But it was fun nonetheless.

I subbed the black garlic salt for the pepper.

https://www.epicurious.com/recipes/f...utter-51178840

[Attjack]

Tri tip, potatoes,and spicy kale.



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[Henrik]

Fresh!!

[carlscan26]

8 lb pork shoulder on the kettle with an SNS. Cooked for 9.5 hours starting at 230 until the stall then up to 275-300 range (it varied a lot due to wind) until it got to 202. Got so excited to pull it apart (it was falling apart taking it off the grill) that I forgot to get a picture of it in its entirety. I did snap a pic half way through pulling it apart. First time using Rocky’s Rub from SNS and really happy with it. Pics are out of order, but you can figure them out

[Ernest]

Lazy cold Sunday chicken enchilada. No I didn't make the cheese LOL

[ecowper]

I'd eat those

[HouseHomey]

Sure you didn’t.

[dtresca]

Some breakfast with leftover brisket from yesterday.

[ofelles]

Now that's how I make an omelet! Not worthy of the cover page but full of meat and really good tasting.

[HawkerXP]

Oooo, yeah!

[Huskee]

LOVE a leftover brisket omelet!

[Jfrosty27]

Been a while since I posted anything. Tonight I did veal Osso Bucco for dinner. Had four absolutely huge veal shanks from Allen Brothers. Did it in the Dutch Oven with a traditional recipe I have used before. Delish. But I didn’t get the sauce thick enough. Otherwise it was great. Crappy photo though. Sorry.

[SheilaAnn]

Family fav here! I always use Marcella Hazan’s recipe. I even own marrow forks!

[Old Glory]

Nice hearty meal. Looks great!