Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

[smokenoob]

Shaking the rust off the Blackstone!

[RichieB]

Looks great.Lamb chops? Did not realize the Blackstone c/b used with a camping propane canisters. I don't need/want a large foorprint. This looks perfect. Oh boy MCS has struck. Going to look via AR. If MH can get a tick I'm in.

[Troutman]

Lamb chops....yummmy ! (But where are the snapper filets?)

[smokenoob]

hey Troutman I’m workin on it!

[Polarbear777]

[Michael Brinton]

The biggest rainbow trout I've ever seen

[RichieB]

Who caught it? On what? Inquiring minds want to know. That's one biggy. Congrats.

[Ernest]

HEEEEEY!! Michael Brinton what did you do with the head? That's the best part of the fish.

[Michael Brinton]

My niece caught it. I'm pretty sure they have a friend with a pond their fattening them up in. Unfortunately they removed the head I would have liked it too.

[frailinryan]

Double smoked ham with a cherry bourbon glaze for Easter.

[Henrik]

Mmmm good! Looks great!

[Richard Chrz]

Beef Dino Ribs

[Polarbear777]

My favorite.

[Dr. Pepper]

Richard Chrz Those beef ribs make me want to get in the car and drive from Seattle to LaCrosse! Serve with some Beaver sour cream horseradish sauce? And a Chief Leinenkugel?

[Richard Chrz]

RichieB show us that Leg of Lamb!

[kjbarth]

Easter dinner. Prime rib, Yorkshire Pudding, Brussels sprouts. Happy Easter everyone!

[Dewesq55]

Love me some popovers! Happy Easter!

[Dewesq55]

Butterflied Leg of Lamb. Dolly Rub (olive oil edition). Front seared over lump in the firebox of my offset and finished at 250°F on the smoker with no smoke wood added. Took it to an IT of 130°F. We weren't ready to eat so I wrapped it in a double layer of HD foil and "faux 'bro-ed" it. It only carried over about 2.5°. It was delicious. Sides were steamed asparagus dressed in butter, garlic, salt, pepper and lemon juice, garlic smashed 'taters and streusel topped sweet potato casserole made by Barbara. We were joined by Barbara's mother and her daughter and her significant other. Cocktail hour on the deck (our first!) before dinner. A good time was had by all.

[Dr. Pepper]

Man, all of my favorite foods, from lamb to mashed potatoes! Nice meal. And, isn't it great to be able to enjoy other people again. Yeah vaccinations!!

[Henrik]

Beautiful!

[Troutman]

"faux bro-ed" LOL !!

[gboss]

Happy Easter!

Lamb loin chops, roasted strawberry, pecan, and shallot arugula salad with goat cheese, veg, etc.

[gboss]

Dr. Pepper This was for 4 adults (ate outside with my parents. We're well on our way to immunity but still being cautious 100% by the numbers, 2 weeks after 2nd jab). Leftovers were factored into the amount cooked. Cheers!

[Troutman]

Man those chops look outstanding. Where'd you source those?

[gboss]

Troutman got these at Costco, which is another reason for cooking 16 for 4 people.

[Skinsfan1311]

Smoked Prime Rib, grilled asparagus & fried bacon cheddar grits. Bourbon and a cigar for dessert

[SheilaAnn]

Took me a while... but it looked like the cigar was floating 🤣
Great looking meal!

[Michael_in_TX]

I give you blackened seared tuna tacos with a cajun remoulade sauce.

This should have been better than it was.....I switched my cajun seasoning (to Emeril Lagasse's, actually) and that crust, while nearly perfectly blackened, came out way too salty. I need to switch back to the one I was using....or at least compare the two to see if it was the salt content or maybe I just put it on too heavy. (I also used salted butter, which I probably shouldn't have.)

[barelfly]

There’s a trend here....

although this is from a 44 day dry aged, 17.5lb ribeye. Steamed out the ribeye today and saved a small portion for dinner as a rib roast. Dry brined for a few hours, a little canola and a Santa Maria style rub and into the smoker for a few hours at 220. Finished with a seat and served. Was perfect roast beef!

after the smoke - and this roast is the top left cut from the whole rib loin on the cutting board below.



Sliced to serve



and plated with roasted Brussels and baked potato




and the 44 day dry aging using an Umai Dry bag. Search for my posts from the past few years on dry aging beef as well as charcuterie!!!





and 9, 1.5” thick steaks!!!

[Richard Chrz]

Man, that could create MCS

[barelfly]

Richard Chrz - here is one of the charcuterie threads -

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/hot-dogs-and-sausages/656294-another-trip-down-the-charcuterie-path

And pancetta

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/hot-dogs-and-sausages/652162-pancetta-an-experiment-new-to-me

[Troutman]

Look great. I have one sitting in the drinks fridge right now, due out on April 24th for a 28 day aging. Can't wait.

[RichieB]

Hi all. Hope you had a great Easter weekend. I know it's still a bit different. Next year back to normal.
A first time for me, semi boneless leg of lamb. Got at Whole Foods. Average was 6#. Butcher took one to 2.7#. Dry brined for 24 plus hours. Had slashed and tied with cord. Today took 2 cloves of garlic sliced. Placed in slashes. Mixed paprika, oregano and ground pepper. Rubbed on. Done on at kettle indirect at 245ish. Chunk of Hickory. To 110. Then direct till 130. Wrapped with foil in faux cambro till ready to eat. Happy with results. Did not do board sauce. Will rethink that next time.

I

[Richard Chrz]

Set a plate for me please!

[RichieB]

Richard Chrz. I did not take a shot of a plate. Plenty left, I'll look to do it next time up. Might be lunch in the next couple of days.

[Canadiansmokesman]

Easter ham
hickory/cherry smoked

[rgriffeath]

These might not be traditional, but they are mother-in-law approved. She has coined this one: #ditchtheham 🤣 Happy Easter everyone!

[Richard Chrz]

Fantastic!

[ItsAllGoneToTheDogs]

those ribs look pretty amazing

[rgriffeath]

Richard Chrz and ItsAllGoneToTheDogs Thank you 🙏

[ItsAllGoneToTheDogs]

Was planning to do a max temp test on the Wally world pellets tonight... Out of no where my wife says she's making meatloaf for the office and asked if I wanted to smoke it... First time she's asked me to smoke something specifically so...

Very quickly started hand kneading as she dumped stuff in the bowl, the formed it and plopped on the MAK.

After 2 hours at 235, It was at 130ish

Gave it a ketchup glaze after the above photo and bumped the temp to 275 until 155 IT (10 degrees under since they will be microwave reheating the loaf)

Looked good coming off the smoker, didn't get to taste any though. Hope the crew at her work enjoys.




My personal preference would have been a lower temp longer cook, but this cook was decided 4 hours before bedtime. I also usually freeze in a loaf pan 2 hours before putting on the grill... sure wish I could check my work lol.