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

[willxfmr]

It wasn't too far below zero Sunday night, so I went ahead and threw a pork butt on the pooper. Basic cook with a 24 hour dry brine, a goodly coat of Hanks KC rub, and a light dusting of Kosmo Q Honey Killer Bee. Just to keep up the Pit connection, I made up a batch of Huskee Shawsh

to mix in with the shred.

[MBMorgan]

Been going through a Japanese egg & rice bowl phase lately. Tonight’s version is a riff on shrimp (ebi) donburi.

[barelfly]

Ordered salmon last week from Crowd Cow, as I had a credit and wanted to use it before the weather started to warm up a bit. Was able to get Coho from Copper River, and it was just as good as the last time I ordered. Went with the gas grill, S/P/G and a little crushed red pepper. Served with green bean almondine and jasmine rice.

[58limited]

Chicken Tikka Masala, same recipe that Attjack posted the other day. Glad i made it, really good! I used Greek yogurt in the marinade. Instead of searing the meat in a skillet I fired up the PK-O. The recipe made a lot so I'll be enjoying this for awhile. I made the garlic butter rice from the website, was going to make the naan but ran out of time today.

https://cafedelites.com/chicken-tikka-masala/

[Ernest]

Taco Tuesday..... The sauce is gochujang mixed with soy sauce and rice vinegar

[Attjack]

[BBQnBEER]

Yum.

[HawkerXP]

Had a nice looking chuck roast I pulled from freezer to make room for the pig, so we made chuckie burnt ends.
Once I moved these into the oven after wrapping I did a slab of salmon.

Weber kettle, SnS. Careibque Rub, Veteran BBQ sauce on the chuckie.

[BradNorthGA]

I feel I've been away from my grill and even cooking forever, I kinda have been. First I had a period where I was extremely busy at work, staying in my office late most days. Then right as that was winding down, I had to go out of town for a bit.

Well I recently just got back home, and was itching to get back on the Big Green Egg. I was wondering if I'd evwny remember how to start a fire

The night I got back in it snowed, which is rare in Georgia even the Northern part I live in. So it had to be chili I figured. Turned out to be a good choice!

[Starsky]

Last night's dinner, Nothing fancy. Just some Brazilian fish stew on a cold night. I substitute cod for tilapia

[ItsAllGoneToTheDogs]

A while back I posted here about smoking some grains for a home brewer co-worker. Well, the result is now in my belly (after being poured into my super awesome pint glass adorned with a stray Klee Kai hair).

I believe I used hickory and mesquite, I forget. Smoked for a few hours, spritzed very lightly with water every now and then to help smoke adhesion. Then cold smoked quite a while longer.

Smoked Brown Ale:

[tRidiot]

So last night I pulled this out of the freezer, it's been in there a few months waiting for me to do something with it:



So here's the action shot:

It's a ribeye cap, probably in the 2½-3lb range. Now that I think about it, we ate the rib roast in the warm outside... so it had to be Oct or earlier. I dunno.

Anyways, it's been sitting there a long time waiting for me to get around to it.

Sous vide at 130 for 3 hours or so, then about 6-8 minutes flipping on a Warp 9 gas grill. In about 15°F temp outside. Yikes!

[Old Glory]

Snake River Farms Pork Chops. These were incredible. So much better than from the grocery store.

Front seared on the WSCG


With Stir Fried Snap Peas and Mashed Potatoes

[RichieB]

Back in November I took my Smokey Joe off the deck where my other cookers reside. Figured in winter and with a bunch of snow on the deck I could cook in the driveway. Well I cleared the deck today but decided to use the S.J. It is the 1st time and better late than never. Did a porterhouse about 23oz b4 trim. I'd say 20 oz. after trim. Very happy with the results.

[BradNorthGA]

Wife & I teamed up for a quicker supper tonight. She made the brussel sprouts, I did the tuna