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

[dtresca]

Making some ham bone soup on this cold Nebraska day.

[BradNorthGA]

I posted in a different section of the forum a few days ago asking for advice on what to do with some pork tenderloins, because I was getting tired of making them the same way for years. I got lots of great replies but in the end I decided to go with the advice of rickgregory and do them Char Siu style

I followed the exact instructions for Meathead's Char Siu marinade for ribs on this site and went with that my my tenderloin. It was fantastic, it was really different than anything that I normally cook which gave me the variety I was looking for, but it also totally stood out on its own merits. Amazing meal, I'm definitely going to fix this again at some point!

[tbob4]

That looks delicious

[ofelles]

I have only used shoulder for Char Su. I need to try it with tenderloin

[richinlbrg]

A belated Christmas cook. 10# pre-trim ribeye.

HAPPY, HAPPY, HAPPY

Yes, I like them rare.

[HawkerXP]

Nice!

[WI Bubba]

That is a fine hunk 'o beef right there!

[Mark V]

Made a loaf of chocolate Babka for Christmas dessert. It had been on my list for a while, I had never had it before and didn't really know what to expect. It was a lot of boring tedious work - cutting butter in, chopping chocolate - but it was worth it. I would leave off the streusel next time, it is a hassle and I don't think it added much. I think there are other variations for toppings. This is now one of my favorite desserts. The recipe is here, and they have lots of pics that are better!

https://www.browneyedbaker.com/chocolate-babka/

[richinlbrg]

WOW

[holehogg]

^ +1

[Zman23]

A pepperoni pizza and a mushroom white sauce pizza on my new SnS plancha

[jhapka]

Tri-tip on the SnS Kamado

[painter]

Perfect!

[Panhead John]

I posted this elsewhere but I wanted to share it with a bigger audience. I got a variety pack of Big Mo’s Rubs for Christmas and wanted to share my results. I used the Chicken Rub tonight on some wings. Straight outta the jar, it was a flavor fest unlike any rub I’ve tasted. It was THE best tasting rub I’ve ever tried, straight out of the jar. I knew it would be different after cooking and it was. But....it was still the best tasting chicken rub I’ve had. I put it on kinda heavy, next time I’ll use less. But the flavor was still great. Highly recommended! I think what I’ll do next time is put a light coating on before cooking, then add a little more, a few minutes before done. I think that would work best for this rub. (I’ve definitely gotta upgrade my boring plates)

[HawkerXP]

Looks great!

[klflowers]

Very nice! Those wings are going to make me take some out of the freezer!

[WI Bubba]

Good looking chicken. Thanks for sharing!

[Ernest]

Grilled lamb, peas and gnocchi

[jhoskins]

Wow that looks amazing! I saw you post the gnocchi earlier, was this a creative use of leftovers or was it the intention all along?

[Ernest]

jhoskins Just cleaning up leftovers. Whipped up a batch of stock as well from a duck carcass

[Red Man]

My grocery store had these SRF kurobota pork rib roasts on sale for a ridiculously low price. Of course I had to pick up a couple. Well today I went to cook one...turns out they are pork porterhouse roasts, not rib roasts. Obviously the t-bone does not make for easy roast slicing and would be much better served as chops. Oh well...it was still a great price on fantastic meat, just a little tricky to carve. Cooked on the performer with a chunk of peach.

[HawkerXP]

Time to get the bandsaw out. Those look marvelous!

[ecowper]

Went with my traditional for after Christmas ... beans :-) ..... Rancho Gordo flageolet beans are awesome ... they keep their shape and green color, firm skin and creamy interior. Did them with deboned chicken thighs

[Troutman]

Beans look good but what puts it over the top is that shredded thigh meat...superb !!!

[ecowper]

Troutman the thigh meat makes for a far better bean/stew type of dish. Breast is too lean, it ends up being flavorless and dry.

[Troutman]

In response to another post asking about the use of baking power in crisping up wings, I'd thought I'd add my recent experience with that. Caught a Kenji YouTube video where he uses one part baking powder (not soda) to one part kosher salt to 1/2 part corn starch for his dry brine. Leaves them in the fridge for 3 hours but recommends over night. Next day he throws them into a 450* oven and they come out crispy as fried.

In my case I seasoned them with Oakridge Secret Weapon after the dry brine and stuck them in a 400* pellet smoker, only took about 30 minutes. I was going to Buffalo sauce them but we tried them straight out of the smoker and the family said they just wanted them plain. I'll be doing this again, but still like the way the vortex wings come out as well. Try adding this to your repertoire if it's raining and you just have an oven to work with. It's not a bad method.

[ecowper]

I’d eat those

[Henrik]

Looks real good!

[Dr. Pepper]

Troutman Glad you mentioned DO NOT USE BAKING SODA! The 2nd time I made Smitten Kitchen's oven buffalo wings recipe, I did it by memory, and grabbed the baking soda instead of the baking powder. We had to toss the entire 5 lbs of wings. So sad. They were incredibly bitter. So, one more time: Baking POWDER, not baking SODA. (This has been a public service announcement.)

[JakeT]

Cooked a 5lb rib roast for Christmas. I followed Alton Brown’s most recent method along with the Yorkshire pudding. Beef was delicioso, Yorkshire pudding...bland as expected.

[Troutman]

Wow !!

[Henrik]

Awesome!

[jhoskins]

What was bland about the yorkshire pudding? It looks great! (and the perfect way to mop up some meat juice)

[Polarbear777]

Brunch.

[ItsAllGoneToTheDogs]

Christmas surf n turf, with cold smoked halloumi cheese and dill/chive butter in the MAKs warming box.

Everything was nearly perfect except due to company arriving late I messed with the cook on the Prime Rib to slow it down and then had to bump it up to 350 for the last 20 minutes to eat at a decent hour. Still turned out great, just not the edge to edge pink I was hoping for.


Au Jus with onions and beef broth went along for the ride


The halloumi was smoked 3 hours at about 80 degrees to be pan fried as an appetizer and the butter rode out the whole cook. Also note the halloumi from Aldi is not right, it tasted like the good stuff, but it tried to melt during the pan cook. You can visibly see the texture is different than the stuff I got from wisconsincheesemart that is closest to the camera and the one that stayed rectangle in the cooked pic below.



Next came the lobstah! Smoked at 225 for 45ish minutes until IT was 5 degrees from done then lived in the warming box until the the prime rib was ready



Dinner was served! Taters were done in the instantpot and added fresh chives from the garden, the greenbeans were slow cooked in bacon grease and nothin' else. I pulled the Prime Rib at 120ish in the center, ends were 128 at this point, rested about 5 minutes while we scrambled to set the table.

[theroc]

Spectacular. How was the texture of the lobster? Haven't done smoked lobster yet, usually just grill them.

[ItsAllGoneToTheDogs]

theroc it was perfect, light smoke taste but not over powering. I did them 1 time before where I pulled the meat out of the top of the shell I like it this way better. 225 for 30-45 min should do ya, start probing at 30 min to check so you don't overcook. I think 135 is the done temp, I went to 130 and they were served at 135 after sitting in the MAKs warming box which was about 80 degrees.

[Dr. Pepper]

Perfect looking feast! Nice job, and nice photo documentation.

[Polarbear777]

Managed to keep the starter alive since March.