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

[holehogg]

Smoked this topside for a friends Christmas lunch used cow crust.





This today to supplement the left over salads from yesterday.

[Ernest]

Got some leftover mashed potatoes. Whipping up some gnocchi with porchini powder

[Dewesq55]

My first Tartine loaf in several months. Best seats I've ever produced. Will show the crumb later of it's worthy. The loaf is still cooling. I was forced into an overnight rise, which I've never done before. I hope it doesn't change the flavor too much.

[SheilaAnn]

Dewesq55 An overnight rise will only improve the flavor IMHO... if the top is any indication, the crumb will be A++

[Dewesq55]

SheilaAnn - We are not big fans of the sour taste in our bread, which had been one of the biggest benefits of doing the Tartine country loaf and baking the same day as the fermentation. I finally cut the loaf and the crumb is fine, but the taste of more sour than I prefer. I'm still gonna eat it though 😁🍞

[SheilaAnn]

Dewesq55 totally understand. I must have pizza dough on the brain in thinking overnight (a la Reinhardt). Nothing beats a great loaf!

[Ernest]

Gnocchi. I like my gnocchi the way I like them.....non-traditional

[Ernest]

SheilaAnn crispy clouds

[barelfly]

crispy clouds....what’s the sauce on these, Ernest? Doesn’t look like brown butter sage, but they look gooooood.

[Ernest]

barelfly olive oil, anchovies and roasted garlic

[Panhead John]

I gotta say, in my 5 months that I’ve been here I don’t remember a better looking stretch of pictures. The last 2 days have been one mind blowing cook after another! And beautiful pictures as well. Most all of them look like magazine material.......(Cept for one last night😂) These Christmas Cooks were really first rate stuff. Anyway I’d just like to congratulate y’all for a lot of 5 star material here. Y’all done good!

[Comet]

My Christmas Day prime rib.

[tbob4]

Unbelievable for a first post!!

[klflowers]

Way to show up and show out!

[HawkerXP]

Sir, we are ready for blastoff.

[Jfrosty27]

Panhead John I need to echo what John said. One Amazing cook after the other. I have not posted anything for a while. I have been cooking, but I just didn’t feel like I had the goods so to speak. I have been in a bit of a slump I guess. Need to shake that off and get going!

[tbob4]

You haven’t been in a slump. The photos are getting intimidating sometimes. My taco post should make you feel ok to show off.

[Panhead John]

tbob4 😂 Feel the same way about my chicken and Mac. 😂

[tamidw]

The cooks have been outstanding and simply scrumptious looking. I pale in comparison on what I cook. Many times it's hit or miss. All of you are spot on! Even @Panhead John's chicken and mac!

[Ahumadora]

Live fire salt n pepper pork ribs.by the pool..

[Ahumadora]

finished product

[Panhead John]

It looks like someone with the fork is trying to steal that slab of ribs and you’re trying to stop em. 😆

[Ahumadora]

correct. Trying to get a photo for y'all and my wife nearly ended up in the pool. One of the best rack of ribs I have cooked to date.

[Richard Chrz]

I’m always left with so many questions when I see your cooks. Again, just awesome.

[Panhead John]

I just started a new post. Show Us What You Got For Christmas...I’m hijacking this thread to advertise the new post! Post pics of your Christmas Haul! Thanks, now back to our regularly scheduled programming.

[Richard Chrz]

Left over Beef Dino ribs, so, decided to take advantage of the opportunity to try it out in a chili.

[BradNorthGA]

Wife is out of town right now so I've been left to fend for myself, also it's been raining today so using the Big Green Egg to barbecue hasn't been an option.

So I kept it simple -- baked a chicken breast in the oven with a rub that somebody gave me for Christmas and also made some fried rice, with my brand new cast iron wok that I also got for Christmas

It wasn't half bad, me and the dog both loved it!

[Jansen]

14 pound standing rib roast. Smoked over charcoal and apple wood using the rotisserie in my 22 Weber. Cooked 3.5 hours at ~250 degrees. It was snowing pretty good making temperature regulation a bit of a challenge.

First time using the rotisserie. Santa brought it Christmas morning, and I didn’t want to miss the opportunity. Didn’t see much advice for this set up with prime rib, so for whatever it’s worth, here is what I did:

I dry brined the meat for 2 days. Salt, pepper, garlic. Bones removed and tied. Loaded up the charcoal on each side of the grill. Temp was 350 when meat went on. Dropped to 250 for an hour. Then briefly to 100 (whoops). Added coals roughly once an hour and for the most part maintained 250. Thew a chunk of apple wood in at the beginning. It was definitely not over smoked, but close with the end bites. Next time no wood, just charcoal. Pulled it at about 130 degrees, and rested for about 15 minutes. It was a beautiful medium-rare to medium through out. Pictures don’t do it justice.

Best cook I’ve ever gotten on a rib roast. Could cut it with a butter knife. Killer crust. Minimal
gray layer. I’m no expert, but if you have the toys, give this a whirl.

Merry Christmas!

[Jfrosty27]

Yup. That’s a winner.

[tbob4]

Wonderful

[klflowers]

Beautiful

[Argoboy]

We did a deboned turkey yesterday our first one and it turned out very good, we will do this again. The Turkey was deboned, stuffed then rolled and cooked we got the idea from Chief John. I wanted to smoke it but SWMBO said no.

[Panhead John]

That looks really good! But in order to maintain a successful marriage....take it from old PJ here. Never give in to the wife and just do whatever the hell you want. 😂

[mnavarre]

Matt vs. the Tamales, round 1:



I really need a bigger tamale pot. I've still got half the masa left.

[barelfly]

I’ll take 2 dozen And......whoever draws you for SS next year!!!!