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

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    Savory steel-cut oats: Bob's Red Mill, pork belly, fried egg, coleslaw, and scallions.

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    • Attjack
      Attjack commented
      Editing a comment
      I like to make steel-cut oats in the instant pot. And I make it directly in that bowl pictured above. That way the only thing I have to wash is the bowl (and the spoon) the instant pot stays clean.

    • Old Glory
      Old Glory commented
      Editing a comment
      Wow! that's crazy!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Mind. Blown.

    Rosemary Tri-tip French Dip for lunch today
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    Into the slow cooker rubbed with rosemary garlic salt and pepper. On top of sliced onions with beef broth
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    Shredded with sharp cheddar black pepper cheese and creamy horseradish on roasted garlic french roll with some macaroni salad. Au jus not pictured
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      Picanha Brussels Sprouts and baked potato on the WSCG
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      • fzxdoc
        fzxdoc commented
        Editing a comment
        Awesome.

      • Huskee
        Huskee commented
        Editing a comment
        Awesome indeed!

      Old Glory It looks like you are cookin' lips in that first photo...
      Last edited by RonB; January 15, 2021, 07:49 PM.

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      • Old Glory
        Old Glory commented
        Editing a comment
        People eat tongue why not lips...LOL.

      Reverse seared a ribeye, roasted broccoli and potatoes. Served with some red wine and herb butter of course. Delicious! I was very proud of how thin the grey bands were, mostly medium rare throughout
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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Fortunately, all pp photos of me were lost in a fire.

        No Pics???

        Didn't Happen!

      • jhoskins
        jhoskins commented
        Editing a comment
        Boy this has digressed! Thanks for the initial compliment of suggesting I post no more... strangely I take that as a badge of honor!

        SWMBO used to not like red meat... yesterday she ate about a half a pound of medium rare ribeye and said it was one of the best steaks she has ever eaten! Looks like all the effort spent force feeding her steaks is paying off

      • jhoskins
        jhoskins commented
        Editing a comment
        As for living in your mothers basement and pocket protectors....

        Who am I to tell another man what to do with his PP?

      When friends give you Meyer lemons, make lemon bars!

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      • barelfly
        barelfly commented
        Editing a comment
        Oh boy....I’d be in trouble if that was in the house!

      • Jim White
        Jim White commented
        Editing a comment
        barelfly I sent a picture to my daughter who lives here in town, and as I had hoped, she asked if she could come by and get some, so she will (partially) save us from ourselves.

        But there are still a lot of lemons...

      • tamidw
        tamidw commented
        Editing a comment
        That's a huge lemon! And the bars look great.

      Cooked up a flank steak on the performer.
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      • Old Glory
        Old Glory commented
        Editing a comment
        I definitely need to try a board sauce!

      • Andrrr
        Andrrr commented
        Editing a comment
        Lest my eyes deceive me, but did you use the SnS backwards? I think you just blew my mind.
        Last edited by Andrrr; January 17, 2021, 10:34 PM.

      • Red Man
        Red Man commented
        Editing a comment
        Andrrr I like to use the SnS backwards for direct grilling. That way if I need an indirect side it’s there, but I don’t plan on using it.

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        More green lips mussels.

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          Made some yardbird tonight for the family. Bone in, skin on as well as less for those that don’t care for it.. just a bit of S/P/G/P..... nice meal at the lake house!

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            Snackys! Bruschetta topped with caprese with that last heirloom tomato. Prosciutto and pear. not shown: baguette.

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              Last night's supper. $3.00/pound sirloin tip roast SVQ, 24 hours at 130, Montreal Steak seasoning, ice bath and then cooked next day on kettle/SNS at 275 with apple for smoke. In 2 hours brought internal temp back up to 127, then seared 2 minutes per side. Served with buttered/bourbon noodles and sweet potato chips with really yummy blue cheese sauce. Meat was tender, tasty, and juicy. A great Friday night dinner !

              I bought 2 of these roasts and the next cook I will shorten the SV to maybe 16 hours. A few bites of the meat had that kinda' over-marinated finish to them. "Temp means doneness, time means tenderness" right?

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              • Elton's BBQ
                Elton's BBQ commented
                Editing a comment
                Looks good..
                Thanks for the description

              2-2-.25 Ribs on the OG! Finally got that perfect bite and looking forward to further perfecting my recipe.
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                Another round of pulled pork. Got this huge pork butt from Costco (it was a 2 pack!). Trimmed the fat and cut it in two pieces. Smaller piece is seasoned with Meat Church Honey Hog, the big piece is just salt (so we can make different things later if we want). Planning on putting it on the Traeger around 5 or 6 tomorrow morning. What's better...oak or pecan? Or should I do a mix of both?
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                • Panhead John
                  Panhead John commented
                  Editing a comment
                  I’d go with pecan for your pork. Great flavor to it.

                I asked some advice here the other day about doing a tomahawk ribeye on my Big Greeen Egg, I got lots of great replies. Thanks everyone! Ultimately though I had to go with the advice of Panhead John which was to just ditch the Egg and do it in the microwave. After smashing a hole in the microwave door for the bone to fit through, I cooked it on high until done

                I followed Meathead's recipe "how you can grill better than steakhouse thick steaks" pretty much exactly, except for my use of the microwave. For the "beef love" I used bacon fat. It was amazing, It was the best steak I ever had and my wife said the same. I didn't mention this in the thread the other day, but this meal was a celebration for my wife finally getting a job, after she lost hers in March due to the pandemic. Glad this turned out so well then!

                Served cauliflower with it, completely devoured the entire plate. There's leftovers for supper tonight too
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                • BradNorthGA
                  BradNorthGA commented
                  Editing a comment
                  My wife works as a graphic designer and the job she got involves that. She was getting ready for it, which meant that while I was making the steak she was sitting in front of photoshop anyway. I asked her if she could do that in Photoshop and she said sure, only took her a few minutes

                • SheilaAnn
                  SheilaAnn commented
                  Editing a comment
                  👏🏼👏🏼👏🏼

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  That science oven photo is so funny. What a talented wife you have.

                  Kathryn

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