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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Andrrr I just mixed up some dried herbs and spices. No dry brine, no pat dry, no oil. I mixed up some salt, pepper, garlic powder, a touch of cumin, onion powder, parsley, oregano, thyme, rosemary, and a whole bunch of sweet heat pepper flakes from Flat Iron. The vortex does such a good job with chicken that no tricks are needed for crispy skin.
- 2 likes
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Founding Member
- Jul 2014
- 2583
- 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
Sichuan-style alkaline noodles. My first ever attempt at any kind of homemade noodles. I used a stand mixer and then a hand-cranked pasta machine. Three first half of the batch I made the mistaken of cutting the sheet in half before it into noodles. They are actually much nicer left whole (about 24 inches.) Tonight I will make something with them, probably cold sesame noodles.
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Dewesq55 For our hot tub maintenance, there is both sodium bicarbonate (baking soda), which buffers, and sodium carbonate (soda ash, very alkaline) which is often labeled as 'pH increaser'. Could this be used and save a step?
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Club Member
- Mar 2020
- 3544
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
It was a tad bit warmer today here in the Milwaukee, WI area today. A high of 40! Whoo Hoo! 🙄
Anyway, I ran out and picked up some chicken thighs and fired up the mini gasser. Nothing special but tasty none the less. Photos suck as usual though. Only got the launch and leftovers.
Special shout out to Sweaty Paul as I used the Ernestines bbq sauce he gifted me for the Secret Santa thing. It was awesome.
- Likes 17
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Club Member
- Sep 2019
- 2569
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
Since SheilaAnn put up her Sheila-quiles recently, I haven't been able to stop thinking about making something akin to chilaquiles. So today was the day.
I baked some corn tortillas until they were fairly dry and crispy, then tore them into pieces.
Had some chicken I had thawed previously and then got left behind when our plans changed. I stewed it up with some chipotles, onion, corn and a tomato in some chicken broth.
Stirred in some beaten eggs and cooked until the eggs were done, then layered on the tortillas and topped with shredded cheese (no cojita on hand, sadly). Baked a while and broiled to brown the cheese.
Came out a bit more casserole-like than intended, but was pretty good eating topped with sour cream and salsa. My wife did comment she expected the tortillas to be a bit crisper. Oh well.
- Likes 16
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Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
-
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
- Likes 19
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fzxdoc - If you have a stand mixer and a pasta machine, it's really pretty easy. Fortunately, I have both. The pasta machine, however, is Barbara's from before we were together. We've been together for 16 years and neither of us has used it in that time. I had never used one before. I watched a couple of YouTube videos and I was good to go. I wanted to make alkaline noodles, but Chinese egg noodles can be used pretty much interchangeably and have no exotic ingredients.Last edited by Dewesq55; January 24, 2021, 11:07 AM.
- 1 like
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Very impressive! Now, with just a little bit of lamb..........
- 1 like
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Another raid the freezer dinner. Had a few sous vide turkey wings leftover from Thanksgiving. Cooked them quasi-confit around thanksgiving and never got around to serving/using them so chucked them in the freezer. So I took the meat off the bone and made a turkey pot pie with the meat and some puff pastry I had in the freezer. Was excellent for this cold night.
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Made Chris Bianco’s pizza dough with pepperoni and mozzarella. I also made a Frankenstein for my wife who unfortunately is allergic to milk. White BBQ sauce chicken pizza with pickled red onions, pine nuts, herbs de Provence, and fresh ground smokey Flatiron smokey blend pepper flakes. The chicken and sauce were leftover from Malcolm Reeds chicken sliders where I used Amazingribs bob gibson sauce recipe for the sauce.
- Likes 15
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Club Member
- Sep 2016
- 1351
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
- Likes 15
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
- Likes 16
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Club Member
- Sep 2017
- 632
- NW Oregon
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RecTec 680 w/ smokebox
Blackstone 36” for home
Blackstone 22” for camper
Charbroil 3 burner gasser
Anova
Thermapen Infrared
I'm terrible at getting in here on my phone (where all my pictures are) so I sent a couple to my email so I can use my PC. Here is just a slow cooker pot roast I put together on a lunch break for dinner. Husband said it was best roast he's had. Nothing special done to it, but it was tasty.
The next thing I had made was smash burgers on the flattop using an 80/20 mix of beef and bacon we got from our local butcher. They were awesome! We have started really liking the burgers on bread rather than buns.
- Likes 18
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Fantastic lookin food!
I would do a Triple Lindy offa th High Dive into that first pic, Sister!
Definitely how we rolls, round these here parts...
An I'd want one~two dem burgers to dip in that plate, an my sides o extry gravy...
I gots me some questions, I'll hit ya up later, a'ight?
Spectacular nanner puddin, below, as wail...
- 1 like
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Love the pot roast! I just came back from the store where I bought a marked-down chuck roast. It's finally turning cold (and maybe wet) in southern California, so I need to dust off the crock pot.
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