Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

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

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    I made some jambalaya and substituted quinoa for the rice in the recipe. Thought you all might be interested in it.
    Click image for larger version

Name:	IMG_20210110_123921.jpg
Views:	161
Size:	129.3 KB
ID:	981004

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Looks awesome. I love quinoa as well. I make a quinoa Mac & Cheese.

    • theroc
      theroc commented
      Editing a comment
      Nice. How did you like the quinoa as a substitute?

    • skipsdaughter
      skipsdaughter commented
      Editing a comment
      theroc I was really pleased with it, but quinoa is my current favorite food, so that likely impacted my experience.

    Sourdough miche that my daughter made from recipe and instructions in Butter Book. She made the sourdough starter last week, the dough this week, and baked 2 loaves this morning. The loaves aren't perfect but the bread tastes really REALLY good. It's dense and didn't rise as much as we thought it would; need to figure out why. Here are some pics.
    Click image for larger version

Name:	CE36080B-C53F-41DF-A046-F4A9959795BA_1_201_a.jpeg
Views:	151
Size:	200.0 KB
ID:	981031Click image for larger version

Name:	38CD88A8-C015-43BE-A653-24998EE673C1.jpeg
Views:	157
Size:	88.5 KB
ID:	981028Click image for larger version

Name:	42CFFCC6-E56D-4060-B65D-2053191E5A72.jpeg
Views:	154
Size:	104.2 KB
ID:	981029Click image for larger version

Name:	DAFEC112-8258-45F2-96BC-D8596189746E_1_201_a.jpeg
Views:	161
Size:	203.9 KB
ID:	981032Click image for larger version

Name:	CB0B94FB-4466-42AF-96C9-6F77674F78ED_1_201_a.jpeg
Views:	167
Size:	187.2 KB
ID:	981030Click image for larger version

Name:	B8E9D685-D355-44B0-81C1-11765AB13D62_1_201_a.jpeg
Views:	156
Size:	255.8 KB
ID:	981033Click image for larger version

Name:	2E980590-0C35-4C41-AB0E-8D68E436F70F.jpeg
Views:	156
Size:	287.9 KB
ID:	981034

    Comment


    • troymeister
      troymeister commented
      Editing a comment
      Sourdough is one of the greatest challenges and culinary journeys ever. Tell her Nice Job!! Looks great! Practice makes perfect. Keep after it. It's like solving a big puzzle. Its amazing how much you learn every bake....Again Great Job!

    I like to use the instant pot to speed up this Malcolm Reed chili recipe.

    Click image for larger version

Name:	4uLOqEu-4N-DhN_IM3VuPtYQksh7DBvai2D1Wi-qm37HVmZ69k0IfIJn-c7aENzCH6HV4gswO2kcydx9biW2_E9B3IWPqKE8B1Csk-lTnShtWzzG8YXJzWvdTkndQzsdcmYazZuC4g2d4iUiCSgDNiyvmJXTKCosUcLCNJ9Ujvqu7cN_YhtxwudqdRYSwlgkL7WSvMk_h-mOBVyAxQEbXBDYduI4ReGa5BuWjOwP_m0YoEUi3MvgHjaG1OYkEU8
Views:	154
Size:	196.1 KB
ID:	981043

    Click image for larger version

Name:	tf4tL4s6M9QJDCat6tDLRkMNsnMdNWVPlj18FH9KfZMqtGyCXFazQcFHMMWPr5hTyS4h3uPEHSHHu_UG8R_gv5z72PeMnueB64iJDYD80zvVDlFiKzZaDMc2_Jj8Xb8yd-gZEgmidJTohzqtjstcAhzmT9bmeeaAGV3H4-zPhfFbyH51R_xc0iRA4kfTYnKwPMMbZ1XeEZIVvFsN6toCkKnCFk24ixICkZzI3LRIau2Ef5S_ENfaL61f8QD9T8v
Views:	152
Size:	140.1 KB
ID:	981044

    Click image for larger version

Name:	YFZP2_rXV2QLaXtZ59KdTDB4UrAb6A_VZii3KTOFBbSIZVLELp1q-VsZEyJtayANMv4KuGGr-sq8btfz4FDp4IghGejLSk43-OdZ23FHxtxWi96AIbscBHlcEdl9n3ElZsXaypeHboM86NWycXThILl3VpkQOIs0-2iw5Z0JYS4A8OdBByqRnaMof_bqLCvUO0jjABddXUxyTKbd3SLS3dk9lCqtaPBpkLXJqBPvoZbJ4ISNJZ6ae7UEjlSQGNn
Views:	152
Size:	137.6 KB
ID:	981045

    Click image for larger version

Name:	GCB-YVwoJr5cR7hI9aT9tcThVu84fAuqTIisu6VrlauEgplxIBR2gio_XK55SMei5HfpuCbZMMv2MD2xdNnPXLQxfoIPskwqEWbxxVbyxGSj40HsceZip_2SPgBGDvfjohWlIeMYOA9iqkmuKYxaLT2NHA-LZE6TCSUFt7oIdzy_uJCs80tOkZ1raJ721t-xZQQBdUoS_80FkhGa_JkIL0PEsVoTb4JRDrf5xhkiYHOIKJjTo6YcHHH3MvyxwhR
Views:	146
Size:	193.8 KB
ID:	981046

    Click image for larger version

Name:	8y_OSwiq8bElNzVeAeaEbZwFqUntLQFwTiHNkueTsoz3Y7qKxIC7eViVn7K9Mf3bp719UhNidXkoghpFQzyMGBBe8Vwdrx7UtpUsjeur_f67VVphjy3B54FTvM9WgCAhFq383FegLVrunpcrab4nhYFH1oIDAW0V5Wcr-yj1j9A20Sqt38FeRMciHs3775CP8XUhx5KmnbEla_wywFm073blLluj9PZ-T0p0zEbDmKJo7U2ph5c0TAYQi7KjlQe
Views:	149
Size:	149.7 KB
ID:	981047

    Comment


      I give you gochujang-glazed salmon. Yes, the color is accurate. Beautiful and tasty. Used Barlow BBQ's recipe: https://www.youtube.com/watch?v=hcjM92dVuTA

      Click image for larger version

Name:	IMG-4487.JPG
Views:	157
Size:	97.9 KB
ID:	981083

      Comment


        French Onion Soup with both homemade chicken broth and beef broth. The recipe I use takes a long time and is labor intensive but boy is it worth it!

        https://gooddinnermom.com/best-frenc...n-soup-recipe/

        Click image for larger version

Name:	IMG_1827.jpg
Views:	149
Size:	112.2 KB
ID:	981188

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Love me some French onion zoup !!!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Jake T looks delicious. French onion soup is house favorite. I use the recipe from French Laundry. The time consuming thing is the cooking down of the onions....about 5 hours!

        • JakeT
          JakeT commented
          Editing a comment
          SheilaAnn, just looked at the Thomas Keller recipe. It looks very similar actually but without the oven taking up some of the manual labor. I probably will try his recipe at some point though!!

          @troutman...maybe a version where the onions are reduced via “oven” in my LSG at 350* for the 2.5-3 hrs per the recipe would be a master touch! Just came to me while making my new “fridge soup” concoction. (Stay tuned for more details)

        Also from this weekend, Smoked Chicken with Alabama White sauce from the AR recipe. The baked (smoked) beans was new for me, basically Pork & Beans with brown sugar, molasses, bacon and chicken drippings! This pic is actually leftovers so I didn't have any extra white sauce to pour over unfortunately.


        Click image for larger version

Name:	IMG_1848.jpg
Views:	138
Size:	113.5 KB
ID:	981195Click image for larger version

Name:	IMG_1806.jpg
Views:	180
Size:	141.7 KB
ID:	981194

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Alabama White Sauce is so good!

        • kjbarth
          kjbarth commented
          Editing a comment
          Yes sir!

        Sous vide char siu pork with brown jasmine rice and roasted cabbage with oyster sauce.
        Attached Files

        Comment


          Grilled cheese on today’s fresh sourdough, tomatoes, avocado, mustard, and Siracha.

          Click image for larger version

Name:	C0DECB32-D7C1-413B-8783-B741114BD27B.jpeg
Views:	140
Size:	129.1 KB
ID:	981240
          Click image for larger version

Name:	58AFA4BF-D025-4B55-9226-5C2DE5ED6E49.jpeg
Views:	133
Size:	440.1 KB
ID:	981242
          Click image for larger version

Name:	A24AE6DD-584E-4082-8CF1-A2119D2804EB.jpeg
Views:	132
Size:	324.8 KB
ID:	981241

          Comment


          • theroc
            theroc commented
            Editing a comment
            I could get lost in that.....

          • troymeister
            troymeister commented
            Editing a comment
            Dude....You're Killin' me...lol

          • troymeister
            troymeister commented
            Editing a comment
            A work of Art my friend....Bravo!

          Volcano Chicken - My son thought the Vortex looked like a Volcano so the name stuck. Huli Huli Chicken thighs and Woks of Life garlicky stir fried broccolini over short grain rice. Click image for larger version

Name:	IMG_0449.jpeg
Views:	140
Size:	198.5 KB
ID:	981248
          Click image for larger version

Name:	IMG_0459.jpeg
Views:	140
Size:	241.4 KB
ID:	981246

          The Volcano!

          Click image for larger version

Name:	IMG_0454.jpeg
Views:	181
Size:	173.0 KB
ID:	981245Click image for larger version

Name:	IMG_0450.jpeg
Views:	138
Size:	183.3 KB
ID:	981249Click image for larger version

Name:	IMG_0462.jpeg
Views:	136
Size:	174.8 KB
ID:	981247

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Wow great pics and delicious looking food. Love the Volcano moniker, clever boy !!!

          Still working on getting used to the new wok. Did some Kung Pao chicken. Integrated the Serious Eats recipe with an old stand-by that's more takeout like. Basically Kenji's recipe but with a green pepper, a small onion, a can of water chestnuts and some peanut butter in the sauce. Also was out of Chinese vinegar so had to settle for rice vinegar. Turned out fine.

          Click image for larger version

Name:	2021-01-27 18.35.36.jpg
Views:	131
Size:	131.5 KB
ID:	981260

          Click image for larger version

Name:	2021-01-27 18.39.24.jpg
Views:	145
Size:	109.9 KB
ID:	981259

          Comment


          • barelfly
            barelfly commented
            Editing a comment
            Love the water chestnut addition here!!! Love love love it! Although if I added those to my dish, my wife would throw them back at me!

          • jgreen
            jgreen commented
            Editing a comment
            That looks really good

          Beef short ribs.....soy, ginger, garlic.....grilled quickly, 4 minutes per side. Tasty! Click image for larger version

Name:	IMG-4488.JPG
Views:	169
Size:	87.0 KB
ID:	981292

          Comment


            So many rice dishes tonight....my jasmine rice and scallions was served with CI grilled swordfish (marinated in jerk seasoning and fresh OJ) and black beans. Black beans were super juicy! Should have been in their own bowl.

            Click image for larger version

Name:	1CD01630-D343-4520-8746-7F1B94642A4A.jpeg
Views:	148
Size:	93.8 KB
ID:	981335

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Swordfish looks on point !!

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Troutman ....I had a new Sharpie (tm) 🤣🤣🤣

            Click image for larger version

Name:	20210128_174452.jpg
Views:	134
Size:	33.5 KB
ID:	981655
            Boneless Pork Chop on the MAK tonight. Served with IP Risotto and Green Beans. I must do a shout out to Comfrey Farm Pork of Windom MN. Duroc Pork grown and processed in southern Minnesota. Grilled to 138-143 and very juicy and tender! Bought the pork loin at our locally owned Super Value Grocery Store.

            https://comfreyfarmpork.com/

            Comment


              Steak night tonight - for me. The wife had salmon cooked in the oven. Sides were baked gold potatoes and asparagus. The potatoes were done early, so I ate mine while it was hot.

              Click image for larger version

Name:	20210128_175103[1].jpg
Views:	121
Size:	100.3 KB
ID:	981660

              Click image for larger version

Name:	20210128_182550(0)[1].jpg
Views:	108
Size:	79.5 KB
ID:	981661

              Click image for larger version

Name:	20210128_182642[1].jpg
Views:	106
Size:	99.7 KB
ID:	981662

              Comment


              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                I love steak night!

              • RonB
                RonB commented
                Editing a comment
                Panhead John - tri-colored sesame seeds.

              • Panhead John
                Panhead John commented
                Editing a comment
                Thank God you didn’t use those awful bi-colored sesame seeds! 😂

              Well the grind went well. A bit of a shift. My wife ordered a delivery from Whole Foods this morning. They had chuck roast on sale too. They delivered a little over 3#er. So I used it.
              Did not take pictures of the grind. But tonight has a stuffed burger. Chopped onion, shredded sharp cheddar and cowboy candy. Wrapped the burger with bacon. Sliced up a russet, sprinked smoked paprika on. All done in Ninja Foodi. Air fried the potato and grilled the burger. Rather tasty.

              Click image for larger version

Name:	20210128_174711.jpg
Views:	159
Size:	114.0 KB
ID:	981671Click image for larger version

Name:	20210128_191750.jpg
Views:	109
Size:	129.8 KB
ID:	981672Click image for larger version

Name:	20210128_191949.jpg
Views:	111
Size:	130.6 KB
ID:	981673

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview


              Finally, A Great Portable Pellet Smoker

              Green Mountain Grills Trek smoker

              Green Mountain Grills Trek smoker

              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

              Click here to read our detailed review and to order


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review


              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker