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

[Ernest]

Man!!! Y'all can throw down around food!!!

[58limited]

Y'all are killing it with the prime ribs! I almost licked the computer screen looking at your posts. I'm waiting for the post holiday sales to pick one up.

[tbob4]

My son bought me a taco shell maker for Christmas. barelfly ‘s photos made me change my dinner from left over tri-tip in gravy to tacos. Thanks for the photos and inspiration.

[tbob4]

BradNorthGA - I didn’t know it was a thing either. Forever doing it by hand. When I got the air fryer I was going to make one but my son found one. I oil the shell and heat it to make it pliable. I wrap it around the outside and out the cover on.

[Richard Chrz]

Barfly’s cook made me drool! So does this one! Hope to see a review on this, is that a deep fryer of some sorts?

[tbob4]

Richard Chrz - it is not a deep fryer. My Blackstone grill came with an air fryer. I wanted to figure out how to make taco shells in it. This works well but I have to figure out times, temps and the right tortillas. These were local very thick corn. Not the best - by type and cooking time.

[willxfmr]

Good looking tacos!

[HawkerXP]

From here it looks like it says "Brisket and Panhead John".
Panhead John

[Panhead John]

Ya know HawkerXP that was real immature ......I’m tellin Huskee on you! Nah Nah Nah Nah Nah!

[willxfmr]

My current avatar is a picture of the shirt my girlfriend bought for me the last time we were at The Shed. You can have one of your own, and help support a good cause at the same time.

https://shedbbq.com/collections/shirts/products/brisket-boobies

[klflowers]

Turkey 2 ways, one half on the pellet, the other on the sns. Both came out great

[HawkerXP]

Looks great!

PBC could of done it all! Just sayin.

[klflowers]

tbob4, barelfly, the SNS won, but not by as much as I thought it would. The pellet turkey was actually a little juicer, the SNS skin was the best. The flavor of the meat was a little different - more smoke on the sns parts of course. HawkerXP, ..., ..., ... maybe in the future lol

[willxfmr]

Nice to do them side by side to get a good comparison. And since you already have 2 of the best cookers available, there is no reason to set a garbage can on fire.

[mnavarre]

Matt vs. Tamales, round 1 update:



We'll call it a draw. Both the masa and filling could have used more salt and the filling could have used more spice. The masa is also a bit on the dense side, I'm not sure whether I had it too wet or maybe overcooked it a bit.

On the whole, not too bad for a gringo. I'll take it.

[barelfly]

As long as it wasn’t crumbly masa! Those look great!

[goosebr160]

French Dip Sandwiches with leftover prime rib

[goosebr160]

klflowers it’s a large French Baguette. Should be able to find them in the bakery section of any grocery store

[painter]

Sammies by the foot!

[klflowers]

Thanks, in the pic it looks longer than the baguettes I see around here.

[Jeff J]

Hot Italian sausage Hero's

[ofelles]

Nice and simple.

[Dewesq55]

Love hot italian sausage in a hero! Nice job.

[painter]

Who wouldn't like that!

[drobinson]

2# prime rib roast for the two of us, sv at 132* for 3:45 and then reverse seared on kettle

[klflowers]

Beautiful

[jhoskins]

[EDIT] I forgot that I already posted about this Chicken Kathi / Tikka roll... I apologize, I just was pretty excited about it

I made a Chicken Kathi roll, including the paratha (bread) from scratch. I originally had them as street food in Mumbai and the one I made was delicious (and pretty simple).
Then SWMBO requested Thai Curry (I prefer Indian curries, but anytime she wants curry over baked chicken breast that is a win in my book).

For Christmas dinner, we had prime rib at my parents’ house and the traditional polish Christmas at my in-laws, so we went for Italian! Chicken piccata, green beans amandine (unsure if this is Italian... but it was good) and a focaccia pugliese from scratch. The focaccia is a bit of a labor of love, but we both really enjoyed it. I am still learning how to make breads of any kind, so this was a bit experimental and came out great.

[HawkerXP]

Wow!

[Dewesq55]

The bones off of the Christmas Day prime rib, rubbed with SPG and Memphis Dust heated under the broiler then sauced with Heinz's Memphis-style BBQ sauce and back under the broiler to sizzle it. Not much meat but plenty for lunch. Very tasty, too:

[holehogg]

That looks fantastic.

[jhoskins]

I let some of my focaccia dough rest overnight and decided to make pizza! Followed Kenji’s pizza sauce recipe, and improvised with an assortment of cheeses (smoked gouda, cheddar, and gruyere) since I didn’t have mozzarella. Cooked in the oven in the cast iron and came out pretty good. My wife and guests loved it as a snack

[tbob4]

It looks really good!

[Michael_in_TX]

I give you Malcom Reed's Nashville-style chicken thighs. Grilled chicken thighs done with the Kettle/Vortex, slathered in a spicy sauce, then served over buttermilk biscuits. Really, really good.

(https://howtobbqright.com/2018/08/09...e-hot-chicken/)

First time using the Vortex and crispiest poultry skin I've ever done. Also caused the worst grease fire I've ever experienced, which you can read about here: https://pitmaster.amazingribs.com/fo...895#post963895

(Chicken turned out great! Having to take as shower immediately after eating as I smell like burnt hair is less than great.)

[Richard Chrz]

Smoked Italian - American meatballs and a six hour red sauce.

[tbob4]

Looks great. I’m still doing leftovers. One more day and I should get into new stuff.

[Dr. Pepper]

I made a David Tanis recipe from A Platter Of Figs: Lamb Osso Buco with lemon, orange and capers (gremolata.)

I cut the shanks in half while still frozen, then: browned meat surfaces, then simmered with veggies. Strain broth, make roux, add tomato paste, powdered dried porcini, broth, white wine. Pour over lamb pieces with bones protruding. Roast at 375º for a couple of hours, then refrigerate. Reheat the next day at 400º. All together including the making of the stock, probably 6 hours of cooking. Served over homemade spätzle with the liquid. (No BBQ, sorry.)

[klflowers]

Wow

[holehogg]

Shew that is one fantastic cook Sir.

[Dr. Pepper]

SheilaAnn The enameled cast iron pot is a Le Creuset. There is a raised 'K' on the bottom of the lid. But, they all work the same, I'd guess. They are so easy to clean, even after searing in them. And, yes, I agree: braised lamb shanks are incredible!