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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
In a short followup to my earlier Chicken Pot Pie post, I decided that in order to ensure no ingredients were wasted, I just had to do a little bit more:
I give you Chicken Pot Pie Stickers ... in the Air Fryer ... ... granted, a little weird but tasty nonetheless.
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How fun! I was thinking empanadas when I first saw the pic.
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SheilaAnn - To be honest, they probably are closer to empanadas than to pot stickers ... but "Chicken Pot Pie Stickers" seemed funnier at the time. Throw in the bit about the Air Fryer and we're practically bordering on the hilarious here ...
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It was just about a week ago that on the advice of rickgregory, I made a Char Siu pork tenderloin using the marinade from Meathead's recipe for Char Siu ribs.
It was so good, my wife and I enjoyed it so much, that I ended up making another one today
It was delicious this time also! Made cauliflower to go with itLast edited by BradNorthGA; January 3, 2021, 07:45 PM.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Oven fried chicken parts using the air fryer mode and air fryer basket on my new Samsung range. It's NOT fried, but it was more crunchy and evenly golden brown than when I used to bake it in my old oven. Side of mashed, skin-on red potatoes with garlic. Made gravy with some stock from the freezer.
Sorry about the pix. I forgot to take them until after I had started eating
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Club Member
- Aug 2020
- 6065
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Sometimes you’re just in the mood for a good old porterhouse steak and baked tater. Tonight was it. After microwaving the potato, I then put in the Porterhouse. As we all know, steaks are best done in the microwave. I just bought the new Kenmore 5000 Blast-O-Rama and did a reverse atomic bombardment of the micro-waves. And boy, was it tasty! The crust was much better than what you get from most microwaves. I expect that very soon, most people will be ditching their grills and getting one of these puppies.Last edited by Panhead John; January 3, 2021, 08:23 PM.
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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fzxdoc Joyce Chen 12" carbon steel flat bottom. I had too much in the wok in the picture above so I cut the ingredients load in half and everything cooks much better. I also followed advice and prefry the pork before finishing in the wok.
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Thank you, 58limited , for the additional information. I've sidled up to getting a wok several times over the last couple of years. I gave the one we had away when we moved about 12 years ago. It was, if you can believe it, an electric one (a wedding gift). Never could make good food in it.
I'll look at JC's woks. During the last MCS temptation, I was eyeballing a carbon steel one from the Wok Shop, 14" diameter, 14 gauge carbon steel, welded main handle and helper handle as well.
KLast edited by fzxdoc; January 9, 2021, 06:59 AM.
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These are trickier than they look. I did a write-up on Attjack 's version of this for the free part of the site and had to cook it myself. I found that the cheese wanted to melt faster than the meat wanted to cook. Yours turned out pretty well, kudos on your cooking skill !!
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Club Member
- Dec 2017
- 3787
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Took the wok to it’s max tonight - a little full with the noodles and chicken for some Pad Thai. I do think I need to find a better Pad Thai recipe though. This is good, but I’d like to find something that represents what I get at a few Thai spots we frequent. I’ve tried some peanut butter to make it a little creamier, but I may need to try out something with tamarind in it to see what that brings.
But, I am Really enjoying this wok and what it’s bringing to the cooks!
Last edited by barelfly; January 3, 2021, 08:58 PM.
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Club Member
- Dec 2020
- 177
- Grand Rapids, MI
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Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
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Great pic and video. Looks good. For being new here, you’re fitting in just fine! We like to see the participation you’re showing right off the bat! Now, as soon as you microwave that first steak, be sure and show it to us. 😂
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Panhead John thanks! I figured I’d jump right in, the water is fine.
I’ll share my first microwave Ribeye cook right after I finish perfecting the art of spraying lighter fluid on already lit charcoal to "turn up the heat" on my burgers
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A multi day recipe that was really good, but didn't even come close to what I wanted... I knew going into this that it wasn't gonna be exact, but I thought it might be close, nope... reviews were correct. I mostly followed dinnerthendessert El Pollo Loco copycat since I've been craving this for 20+ years. I LOVE El Pollo Loco, it's my favorite fast food chicken and I haven't had it since I was a kid. The flavors are close, but not close enough. The only deviation was I used poblanos instead of jalapenos, I'm guessing our community wiped out the grocery store after receiving their stimulus checks 'cuase literally every store is wiped out of seasonings, some key veggies, and every single scratch off (seriously).
Charred, then diced the poblanos for use in the chicken and the beans
Beans went on with some bacon, 200 degrees for a few hours, bacon removed, chopped, and re-added to the beans that had soaked with onions and such the night before along with the 2 whole chickens in pineapple marinade.
A lot of recipes talk smack about the yellow food coloring El Pollo Loco uses and how it's not necessary, well I used turmeric because at least it has a slight flavor.
After the beans got a half day smoke, I moved 'em inside to slow simmer on the electric stovetop. Then I grilled the chicken at 475 for 20ish minutes skin down with weight.
It looks great, it tastes good, but the skin is not crispy. The marinade tastes good, but I don't think it's right and the skin isn't as crispy as it should be. I guess I coulda scraped the fat from under the skin or something.
Everything was very tasty, and I will try a variation of the recipe again with some tweaks, but I guess I'll have to wait until the next time I travel to the best coast to get some of my favorite chicken. I blended the leftover pintos and will freeze most of them, and refry the rest with some other leftovers.Last edited by ItsAllGoneToTheDogs; January 3, 2021, 09:41 PM.
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ItsAllGoneToTheDogs the mall by my house have each of those restaurants. Park once and hit them all! 🤣🤣🤣
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SheilaAnn y'all keep rubbing it in and I'll send you one of my dogs (they're like kids, cute until they are yours 24/7)
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I’d eat that chicken all day. And ... yeah, got loads of them here too.
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I had some leftover Pumpernickel dough and sauerkraut from New Years day, so I decided to make a pizza with them.
I mixed up a blend of mayo and mustard for the base, then added the kraut, sauteed onions and some sliced up Virginia ham lunch meat. On top of that was a blend of Swiss and sharp cheddar.
I probably could have put more cheese on it, but it still was good. Put in the oven on convection 500F for 8 minutes and it was done.
Given the characteristic of the dough, I wasn't expecting a light and fluffy crust, but it sure had a good flavor and chew to it.
Too bad it was only 12pm, otherwise I would have chased it down with a nice Pilsner. I did manage to have leftovers though
Last edited by Rocinante; January 4, 2021, 12:52 PM.
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