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

[JCBBQ]

Everyone’s killing it. And the picture game is strong. 👏👏👏👏👏👏👏

[Andrrr]

*queue Wayne's world* We're not worthy, we're not worthy...

[Porkies]

Porter Road ribeyes with salt, southwest seasoning and black pepper. Seared then indirect heat. Topped with butter and garlic.

[Troutman]

I never tire of looking at a steak. Period.

[glitchy]

Just some bone in chicken breasts.

[Troutman]

Those look plump and juicy!!

[glitchy]

Troutman They were, but they were still chicken. I need to work on getting more flavor into them so I like them. The girls were very happy, that’s what matters.

[Troutman]

Try cream cheese stuffed

[shify]

Leftover birria became a quasi birria torta/Jalisco dip. Rolls were toasted in the oil strained from the consume and topped with avocado and homemade pickled fresno chiles

[Troutman]

Great play on the birria theme!!

[Mark V]

Smoked a couple things today I bought at local places in the Twin Cities, Minnesota. One is still my favorite meat loaf, even after trying so many recipes, bought this at Festival Foods grocery store. This meat loaf is not good cooked in the oven, but smoked it is fantastic. Store bought is worth checking out! I am not giving up on recipes though. I have tried meat loafs from every store I have been to, and this one takes the cake. The others, not so much.




Then I tried frozen sausage from an Asian market I was just at, really cheap, but don't remember the price. This also turned out really well! I have a recipe to try for an Asian sausage I think will beat this one but this is pretty good and I see sausage in all Asian markets. I don't think you can go wrong at any Asian market, worth trying.

[glitchy]

I’m still working on mine too. I switched to oatmeal instead of bread or cracker crumbs and like the flavor better, but struggling with it falling apart.

[RonB]

We have a close friend whose mother died last week, (she was 95 and went peacefully in her sleep). I offered to make them a meal, so we took them a roto chix and fixin's last night. I only took one photo and it was the chix just before I pulled it off the grill.

[Dewesq55]

I always truss my birds that I put on the roti. I'm happy with the way they come out. I find legs and wings flopping around as the bird spins puts extra strain on the roti motor. They can also get done too quickly and/or burn on the ends.

[RonB]

Dewesq55 - if it works for you, why change...

[HawkerXP]

That looks marvelous! Also like to see someone else still using the baskets!

[gboss]

Costco USDA Prime flank steak (sold as choice, check the vacuum packs people!). Marinated/sauced in umami bomb. Served with roasted zucchini tossed in chimichurri. Grilled over raised hardwood lump on the Akorn. JKF method, about 9 minutes total.

[Jfrosty27]

That's great advice. I see this all the time. In fact one of my local butchers has the 4 bone racks of Chuck short ribs he labels as choice. The vac pack say prime. I've been buying these for two years and he still hasn't caught on.

[Troutman]

Perfecto!! But where are the tortillas???

[richinlbrg]

I don’t often do a mid-week cook this time of year, but I had this great KC ribeye, looked like it was prime and just had to do it. Front seared, rare, of course! Twice baked potato and my onion sauce. Was excellent!

[HawkerXP]

Nice!

[smokin fool]

Coupla days late and no pics, sorry, but smoked ribs and a sirloin tip roast on Weds.
Changed up/tried a few things on this cook
No dry brine of any kind on both pieces of meat as opposed to overnight dry brines I had been doing.
A very light coating of dry rub, even I have to admit I overdid it on the dry rub most cooks.
I went back to a water filled diffuser after not using a diffuser for ages.
I did crutch the ribs, another thing I had gotten away from but only for 15-20 mins this cook.
End of the day the family raved about this cook as one of my best ever.
Guess the moral of my story is change it up, sometimes if it ain't broke, fix it anyway....

[Attjack]

The one egg omelet.

[Dr. Pepper]

Your food always looks pretty, Attjack You and Ernest take the prize!

[Attjack]

Thanks. I find the better it looks the better it tastes.

[jhoskins]

Leftovers!

Steak and eggs, yum

BBQ Chicken sandwich with hot sauce, pickled onions, some peppers, and BBQ sauce. Ignore the dog trying to snatch it

[HawkerXP]

He has his napkin on. "Come on dad! Give some up!"

[JCBBQ]

Sunday’s leftover ribs became last night’s tacos.

[FireMan]

I’s likes both ends of the Wibs!

[Mr. Bones]

Great lookin tacos an ribs, but, I gotsta admit, Dem Beans gots me mezmerized! Rice looks delish, as well! Fine Job, Brother!

[JCBBQ]

Thanks Mr. Bones. For the last week I’ve been taking a break from keto. Eating as many forbidden foods. Rice beans apples pizza beer. It’s been glorious. Two more days then back on the wagon.

[Dewesq55]

Pecan Pie Brownies from Melissa Clark in the NYT. They're super rich. I loved them. Barbara isn't a big fan of nuts in her food so she was more middle of the road on them.

[MarkN]

Pecan Pie. Mmmmmmmmmmmmmmmm.

[SheilaAnn]

I want an icy cold glass of milk..... or a vintage ruby port.....
I love fudgy brownies. My personal recipe is fudgy. I tweaked an Ina recipe to make it my own. This looks fantastic!

[Dewesq55]

SheilaAnn - I don't think I've had a glass of port since before Palm Too in Manhattan closed. My preference is for a tawny with some age on it (20 year or older) but, in the end, good port is good port, yes?

[58limited]

Impromptu cook at work, I thawed some venison sausage and grilled them. I bought this cheap Wal-Mart special to use at work and it does a good job, especially for $18. And, it is enameled, not painted.

Meathead 's Texas Hot Guts recipe with cheddar, meat used in the sausages is 50% venison and 50% packer brisket.

[Jfrosty27]

Today I did some chuck roast burnt ends via the Malcom Reed recipe. I’ve done these several times before with great success. Tonight not so much. My mistake this time is that I used a new rub that had a ton of salt in it and used too much. I did not dry brine before hand after following a post from this morning about skipping that step if the rub has a lot of salt. I checked the label and saw that it did have a lot so no dry brine. I just was way too heavy handed applying it and the result was just too salty. I took a photo of them going on the pit but they weren’t worthy beyond that.

Anyway, we always want to post our successes but we learn from our failures as well. So that’s my story and I will definitely learn from it! 🤷‍♂️

[Jfrosty27]

I did not dry brine at all. Just too heavy handed with the rub for small chunks of meat like that. The rub would be great on a big piece of meat like a brisket.

[FireMan]

This one needs some soothing music.

[fzxdoc]

How disappointing for you, because that meat going in looks great. The thing about rub is that I usually apply it until I get the color I like; if it's got a lot of salt, it can be an overload. That happened to me with one of Jess Pryles' rubs on some ribs. They were practically inedible. Fortunately, you've now got that mistake out of the way. It won't be happening again, I'll bet. That's the way it was for me.

Kathryn