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

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    Decided to make some Sunday gravy.
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Nice! I like that backsplash. Something different from the "subway tile".

    • dtresca
      dtresca commented
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      Thanks. Need to give credit to the wife for that selection.

    Today i got my griddle out and my wok..and made some BLT S..i got this idea from SAM THE COOKING GUY..
    MAYO .Dukes..with Cajun season
    ice burg lettuce
    fried red tomatoes..in a spice flour/egg and cream wash/and corn meal with black pepper and kosher salt
    thick cut wright bacon with maple syrup/Coleman mustard and Slap Ya Mama cajun spice
    this on a hamburger bun all i had handy toasted with ghee butter
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      Sundays we typically cook something that results in copious amounts of leftovers. So this week we did lasagna. Simmered the sauce for several hours this morning with a 50/50 Italian sausage and ground beef mix.

      This thing tipped the scales on my kitchen scale (11 lbs).
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      • Panhead John
        Panhead John commented
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        That looks great! Lasagna goes good with fried platypus flippers.

      • USMCCrashCrew89
        USMCCrashCrew89 commented
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        I mean frying anything makes it taste better, right? I general draw the line on “Would you eat it?” around the zebra, not sure where the platypus fits between zebra and yardbird but I’m sure it’s in there someplace.

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Nice! Hot Italian sausage I hope?

      Beef Dino ribs on the 22 kettle.

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      Last edited by Richard Chrz; January 31, 2021, 09:43 PM.

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      • Dr. Pepper
        Dr. Pepper commented
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        Boy, could I gnaw on one of those! Nice cook, Richard.

      Sunday Supper T-Bones 🥩
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      • Stuey1515
        Stuey1515 commented
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        Can I be so bold to suggest PERFECTION!!! Well done mate

      • rgriffeath
        rgriffeath commented
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        Thank you everyone! Much appreciated!

      • SheilaAnn
        SheilaAnn commented
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        I’m gonna pick nits here.... one looks like a porterhouse (more tenderloin). That’s just me. But dayum, looks mighty tasty!

      Sunday Night Snowstorm Creation.


      Boneless Chicken Thighs with Roasted Garlic Creamy Sauce, Porcini Mushroom, Three Cheese Broccoli Casserole, Roasted Eggplant Topped with Parmesan Reggiano and a dab of Pomodoro Sauce. Oh Yeah!!

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      • Dewesq55
        Dewesq55 commented
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        That chicken in the roasted garlic cream sauce looks scrumptious.

      • Stuey1515
        Stuey1515 commented
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        Would you be interested in taking in a boarder?? Haha

      • SheilaAnn
        SheilaAnn commented
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        So y’all are dairy intolerant? JK, looks fantastic!

      Tried some no-knead bread.....turned out great!
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      • HawkerXP
        HawkerXP commented
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        I need, I need some of that!

      So the wife brought home a brisket from the local store. Looked OK, 16 lbs. but no indication of grade. So 4 am this morning, 28 deg. and 6" of fresh heavy snow on the ground I shovel a path to the smoker and by 4:45 we're rollin' smoke and brisket in. 245 to 250 the whole time. I pulled it from the smoker around 2 pm and found that the flat was already 198 in a few places. This should have been a clue. Almost 16 lbs. of meat done in 9 hrs.? Did a probe test and found the flat to still be a little tough. In a pan with a little broth, wrapped and in the oven at 275 for 35 minutes. What the hell right? Pulled the foil back, did a probe test and the texture was tolerable but not soft. I just wrapped it in a towel and let it rest for a while. Not my best work. A little dry and not much beef flavor. Sometimes inexpensive isn't always the best bet Click image for larger version

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      • willxfmr
        willxfmr commented
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        Some brisket is just that way. No matter what you do, they just end up missing the mark. I ALWAYS blame the cow.

      • HawkerXP
        HawkerXP commented
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        Looks great!

      Roto-lamb.

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      • Dr. Pepper
        Dr. Pepper commented
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        That lamb looks awesome. What did you put on it?

      • Henrik
        Henrik commented
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        Yes!!

      • Polarbear777
        Polarbear777 commented
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        This is just a Costco BRT leg that I unrolled, put a dry version of meatheads dolly rub on, and ran in the rotisserie in the MBG at 225 then at the end, sprayed with some oil and cranked it to 500F for 15 minutes. Final temp ~140F.

      I'm going to give a shout out to my wife. This is the 6# chuck roast I mentioned in a previous post She used it. Did in slow cooker with potato carrot and onion. I'm sure other seasoning but I have no idea. Took the juices and she made the gravy. In cooker about 6 hours. She asked me to check IT. At 225 suggested done. Well the beef is like butter. And taste was comforting.
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      Last edited by RichieB; January 31, 2021, 08:03 PM.

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        Decided to do a hot and kind of fast cook on the SNS Kamado tonight. Just winging it really, with a 4 pack of USDA Prime sirloins from Sam's Club, two were about 1 inch thick and two were about 2 inches thick.

        First time breaking in the new SNS in the SNS Kamado, and just filled it about 2/3 full with lumb, and used 3 tumbleweeds, with the lid up and all vents wide open. I can see that I don't really need a chimney, as it was a blazing inferno in 15 minutes!

        Used the elevated grate to get the meat a little above the fire, and very pleased with the results. I didn't get any plated pictures, or of the two thickest steaks (mine). Was too busy running between grill and kitchen...

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        Last edited by jfmorris; February 1, 2021, 08:12 AM.

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        • SheilaAnn
          SheilaAnn commented
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          All I’m seeing is the shiny grill grates! Oh yeah, and the sirloins look amazing, too!

        • jfmorris
          jfmorris commented
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          Andrrr yeah I was messing around while waiting on them to cook, and then realized I might be cooking my phone sticking it up to the vents like that, haha!

        • jfmorris
          jfmorris commented
          Editing a comment
          SheilaAnn I know! It's sad they won't stay that shiny and new, but I'll do my best! I felt relieved to see blackened grates in some of the SNSGrills videos... I was worried I was doing something wrong when I couldn't get the grate shiny again on my kettle...

        Made some double doubles tonight....double patty, double cheese and double green chile!!! I turned the gasser to high, placed a few CI skillets to get them ripping hot and did smash burger style patties. Also sliced up some potatoes for steak fries with Heath Rile’s Garlic Jalapeno rub.

        This isn’t the greatest plating...ran out of ketchup and I bumped the fries a bit trying to shake out what ketchup I could - I should’ve cleaned that plate and rounded the ketchup a bit before the photo!

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        • Jim White
          Jim White commented
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          I count three doubles in that description.

          Double double double burgers!

        • barelfly
          barelfly commented
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          Jim White why, yes you do! Haha. With Triple Smiles too, after we were done eating!

        • Panhead John
          Panhead John commented
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          “10” on the burgers and fries! “4” on the ketchup presentation. But, like FireMan says “Who gives a rip!” 😂

        Farmed Atlantic salmon, brushed lightly with olive oil, then salt, pepper and dried dill. 2 minutes per side on the flat portion of the GrillGrates on my Weber propane grill. I have stopped oiling the grill, the fish has enough intrinsic oil, and never sticks.
        I had skinned the salmon, and cook the skin separately. It pops and snaps with it's own oil. The grandkids love it. They call it 'fish skin chips.' Side of oven broccoli with sliced almonds, a little parmesan, in 425 oven.

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        Crisyp Salmon Skin, from off the GrillGrates
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        • HouseHomey
          HouseHomey commented
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          Crispy salmon skin... money!

        • ofelles
          ofelles commented
          Editing a comment
          That looks great. But, you're in Seattle and you eat farm raised Atlantic?🙄😎

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          ofelles I know, we should be eating wild caught King (Chinook.) However, with the Orcas starving, and the third world starting to get first world appetites for protein, I figure we need to adjust to sustainable food sources. Just like we can't all go shoot our meat in the woods, so must we also be judicious in wild fishing. I'll still buy wild King occasionally. A local small chain, Metropolitan Market, gets an Icelandic farmed salmon which rivals wild King. And they use good aquaculture.🤔

        Singapore Chow Mei Fun, a/k/a Singapore Mei Fun, a/k/a Singapore rice noodles. It typically has 3 different proteins. In this case shrimp, char siu pork and egg. The noodles are flavored with yellow curry powder. This is one of my favorite dishes to order at a certain type of Chinatown restaurant in NYC (either Manhattan or Queens.) This is my first time trying to make it at home. It came out really great. Served with homemade red chilli oil with sediment on the side And there's leftovers!
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        • HouseHomey
          HouseHomey commented
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          Wow. That looks great!!

        • Elton's BBQ
          Elton's BBQ commented
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          Looks Grand!

        • Old Glory
          Old Glory commented
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          Wow really amazing!

        Sous vide pork loin chops. Seared in the CI skillet on the weber side burner. Served with a porcini- marsala sauce and stuffed artichokes.

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        • theroc
          theroc commented
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          jfmorris - Here is the recipe. I've been eating these since before I can remember!

          https://amazingribs.com/tested-recip...led-artichokes

        • theroc
          theroc commented
          Editing a comment
          jhoskins - I used the recipe in the America's Test Kitchen "Sous Vide for Everybody" cookbook. However, there are a number of very similar recipes that pop up if you search on Porcini-Marsala Pan Sauce. For example:

          https://www.foodnetwork.com/recipes/...-sauce-1961480

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          One of our favorite artichoke recipes: Trim, cut in half, use sharp spoon to scrape out choke. Brush with lemon juice, place two garlic cloves in hollow where choke used to be, salt, pepper, more lemon juice, and olive oil (1-2 tsp of each.) I don't wrap in aluminum due to oxidation with the lemon juice, but instead line a baking sheet with parchment paper, cover top with aluminum with a decent seal, and bake at 425 for about one hour.

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