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

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    Took the QVQ Chickie from last night.....

    And made...... Hash was/eggs this morning

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    • Troutman
      Troutman commented
      Editing a comment
      Love this

    • Panhead John
      Panhead John commented
      Editing a comment
      I know! Those breakfast posts look awesome!

    • Andrrr
      Andrrr commented
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      My favorite breakfast dish. Well done!

    Found some ground turkey in the freezer. Made Chinese stir fry with zucchini and Thai chili peppers over short grain rice. I am really enjoying wok cooking
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    • fzxdoc
      fzxdoc commented
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      At least I'm in good company, Old Glory . Thanks for letting me know.

      K.

    • Dr. Pepper
      Dr. Pepper commented
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      I ordered our wok and tools from The Wok Shop as well, last year. They were great in responding to inquiries. Have you tried contacting them?

    • Old Glory
      Old Glory commented
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      Dr. Pepper my order finally came the other day. A wooden spatula and a lid for the wok.

    Black Ops and Big Bad Beef combo brisket on the SnS Kamado. Got a rare visit to Costco earlier this month, decided that it was time to do the brisket I nabbed. Turned out nice.
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    • jhapka
      jhapka commented
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      jfmorris kamado mode so that it would fit more comfortably

    • jfmorris
      jfmorris commented
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      Any water pan below or above the diffuser?

    • jhapka
      jhapka commented
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      jfmorris no water pan, just a foiled drip n griddle on the diffuser so it didn't get too full of grease.

    Made Meathead’s Char Sui ribs. Followed the recipe to the letter. Used the trusty Weber kettle with SnS. 3 hours at 225-240, 30 minutes cranked up to sear at the end.

    These babies are.....I mean were.... absolutely delicious!

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    • SheilaAnn
      SheilaAnn commented
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      They look fantastic! This would work with rib tips, huh?

    • Burkester
      Burkester commented
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      I think this recipe would be great with rib tips!

    • Burkester
      Burkester commented
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      Sorry, BFlynn all that’s left is bones! Maybe forensic analysis instead of inspection!

    Rainy Saturday lunch - the kids are having pizza, but I decided to go a different direction. Just because I'm not smoking brisket as planned, doesn't mean I can't eat something good. Open face sandwich on day-old sourdough with eggs from my backyard and some ham slices.

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    • mnavarre
      mnavarre commented
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      Mad props on using the Opinel as tableware. My wife always gets weirded out when I do that.

    • radshop
      radshop commented
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      mnavarre - here's what you do: get a checkered table cloth and a wicker basket. Add some wine and cheese. Plan a perfect picnic in a meadow of lavender and daisies. And as you are slicing the cheese, explain to your wife that Opinel is the true French picnic knife. And if it works - you're an instant legend, because it's never worked for any guy anywhere!

    • radshop
      radshop commented
      Editing a comment
      SheilaAnn - I know, right? Water falling from the sky? WTH? We aren't prepared for this sort fo thing.

    Did use the rest of the the BBR's I used for the McRib sandwich. Why I didn't I think of this B4? Couple of eggs, salt, pepper, heavy cream and ribs. Half a sesame bagle.

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    Whole Grain Bread.

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    Last edited by RichieB; January 23, 2021, 02:48 PM.

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      Bit of rain last night so couldn't use the Buckaroo for the prime tri-tip. Instead, did a simple dry-brine and reverse sear on the weber gasser.

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        Costco gluten free cheese pizza with leftover taco meat - beans with leftover breakfast veggies with jalapeño slices and cheddar jack blend to top it off.
        Last edited by HawkerXP; January 23, 2021, 06:42 PM.

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          Last night's poke bowl. Albacore, shoyu, ponzu, onion, furikake, sesame seed, and scallion. Basmati rice worked, but it's not right for this.

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          • theroc
            theroc commented
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            We love poke! Haven't tried it in a rice bowl yet. Normally just eat it straight. Will have to give it a try. So would you recommend sushi rice instead?

          • mnavarre
            mnavarre commented
            Editing a comment
            Yeah, Calrose or regular white rice would be better choices than basmati.

          Costco Filet, Blackened Shrimp and Baked potato wedges. Smoked it with Mesquite. Came out almost Ernest worthy! I’m thinking we ought to start showing the empty plate also. 😉
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          Last edited by Panhead John; January 23, 2021, 08:36 PM.

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          • SheilaAnn
            SheilaAnn commented
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            Love the empty plate shot!

          • Spinaker
            Spinaker commented
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            Great cook!

          Busted out the Smokin-it smoker today for these Short Ribs I picked up in December at the local meat supplier No Bull Prime Meats. Was a little worried on how they would turn out, being they were English Cut. But, they were wonderful! Even my wife thought there great.

          I dry brined over night, then hit them with Oak Ridge BBQ Black Ops and into the smoker at 250* - went about 6 hours or so then held in the cambro for a few hours. Served with baked potato and a green bean salad.

          what a good dinner! Now for a few chocolate coconut balls and night cap!

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          • Panhead John
            Panhead John commented
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            Great looking cook! I also....like a little potato with my cheese.

          • tamidw
            tamidw commented
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            That's how I like my potato too. Covered with cheese! All of it looks great.

          Yesterday I grilled some tenderloin steaks. Today I smoked a pork butt using my PBC. I was very pleased with the results
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          • HawkerXP
            HawkerXP commented
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            PBC, pbc, ...!

          • Panhead John
            Panhead John commented
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            PBC....You left one out Hawker.

          I give you Chicken Tikka Masala: onions fried in ghee, then mixed with garam masala, kashmiri chili powder, ginger-garlic paste, and crushed tomatoes. Reduced down until really thick, then smoothed out with some heavy cream and water.

          Finally, mixed in with the diced leftovers of the tandoori chicken I made last night. My friends, let me tell you, using smoked chicken in this takes it to an entirely other level. I mean it. Wow.

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          • Jim White
            Jim White commented
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            Yes, I love putting leftover smoked meats into curries. Always elevates the dish.

          CI pork chops (raining and no covered patio) with gooseberry chutney. Mashed cauliflower, sautéed kale. Had to make up for my post this morning.

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          • Panhead John
            Panhead John commented
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            SheilaAnn I must congratulate you on your cooks. You have really stepped up your game, and pics, over the last few months. Well done!

          • theroc
            theroc commented
            Editing a comment
            Very nice! Good use of the CI while we're dealing with this badly-needed rain....

          SVO London Broil... 24 hours at 132F. Served with balsamic roasted sweet onion and mushroom/zucchini. This was super tender, but a lot of juice came out of it, so seemed a bit dry. I salted it before vac packing and freezing. I think maybe the freeze and salt drew the moisture out. I'll try it next time without pre-salt. I just read an article that suggested adding baking soda to ground beef to keep moisture in the meat; they suggested rubbing it on steak as well. I wonder if baking soda on meat in sous vide would keep moisture in the meat... https://skillet.lifehacker.com/you-s...eat-1846103865

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          • Troutman
            Troutman commented
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            Hadn't seen one of those for a while. Well done!!

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