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

[smokenoob]

Duroc butt goin’ on tonight!
May have jinxed myself talkin’ bout spring...
weather comin’
got foulies on my smoke

[jhapka]

You wanna talk about spring?

[smokenoob]

jhapka shhhhhhhh!

[saneric38]

Yes, I should have done that ziplock a couple of weekends back.

[jhapka]

Pulled pork pizza with barbecue sauce and cole slaw.

[Skip]

I like your idea! Nice crust too!

[jhapka]

Skip thanks it was a hit, definitely recommend it as a way to use pulled pork leftovers. Here is the dough recipe, easiest recipe with the best results I have found. https://www.foodandwine.com/recipes/bianco-pizza-dough

[SheilaAnn]

Pork chops, sweet potato, beets

[WI Bubba]

You had all the ingredients and didn't make Panhead John authentic Texas pork gumbo?!?

[SheilaAnn]

WI Bubba dude

[fzxdoc]

Having to hold dinner and wanting the juiciest pork chop ever is one of the many reasons why I love using the Joule sous vide unit. Applying some oil, a tasty rub, and doing a quick sear when all systems are go for dinnertime makes a perfect pork chop. Plus you can sous vide the chops from frozen, klflowers . That's how I did it for last night's meal.

Your meal looks pretty doggone delicious, Chef. You're most likely your own worst critic. I bet no one even noticed.

Kathryn

[JCBBQ]

Harissa and Z’atar chicken from the KBQ

[JCBBQ]

klflowers I gotta say, just w this one cook my brain is reeling thinking of the possibilities. Ernest is our John the Baptist. Out the in wild, proclaiming the way and baptizing us w wood smoke. Lol.

[CaptainMike]

That is a sweet analogy!

[fzxdoc]

Oh, yes please.

Kathryn

[Ernest]

Scraps from trimming ribs. Well let's do a scrappy Rice pilaf

[jfmorris]

This is getting to be a familiar cook, having done it last Friday, and then against last night (5 days later!). Call it our version of "meal prepping". I won't cook again until the weekend. Chicken shawarma and veggie kabobs. Made up a marinade of my own containing soy sauce, olive oil, honey, vinegar, curry powder, black pepper, grated ginger and toasted sesame oil. It was the bomb as both a marinade and a dipping sauce.

I will say that I am still getting used to cooking on the SNS Kamado. With the lid closed, it can be at a nice low flame, sitting at 350F on the dome thermometer, and the second you open it, you can have a blazing inferno with flames jumping a foot high within a few seconds! Makes for some excellent searing opportunities if you flip that hinged part of the grate open and throw some stuff on the upper charcoal grate for a little bit.

[JCBBQ]

Hey if it works, keep doing it! I’m about to repeat a cook I did last week bc I loved it so much. Main thing is that we keep having fun.

[CaptainMike]

Bee-you-tiful!

[klflowers]

Man, when I win the drawing you are making me tilt more toward this. Or when I win the lottery - whichever comes first...

[smokenoob]

Hey, where is everyone? Can’t rhyme and cook at the same time?
Smoked Duroc butt 16 hours at 225, in the fake cambro (oven) for 5 hours at 150, very happy with it, faux cambro will collect dust in garage

[Troutman]

I wish we would stop with the rhymes
It's getting to close to our dinner times
Smokenoob can sure cook the meat
But its not what I want for a treat

...in other words where's the fish !!!!

[smokenoob]

Well if its fish you seek
We had 3 this week
If I showed yee
You would empty the sea
So I won’t sicken
I say eat more chicken

ode to Troutman

[Panhead John]

I’m slashing my wrists as we speak.

[Jim White]

Last weekend, I mismanaged my time cooking a tiny pork butt that was only about 3 pounds and wound up having to take it off with the internal temperature still approaching 190. I was able to get enough tender pork pulled off the outsides for our dinner that night, but the bulk of the butt was still far from pulling stage. Remarkably, even though it was so small, it also had a bone.

So yesterday I decided that I would cook up a pound of Rancho Gordo pintos and put the rest of the pork butt in there, bone and all. With that much pork in there, it would serve as our entre tonight. I mostly followed Eric's drunken bean recipe, but put the jalapeno in from the start and didn't use a bay leaf. I did include a bottle of Negra Modelo. I also used some Flatiron Dark and Smoky flakes. To go with the beans, I cooked some Jiffy cornbread mix supplemented with jalapeno and corn.

The beans rested overnight in the fridge and then got warmed again for an hour or so today. They came out great. I may aim to put a bone in with pintos most of the time I cook them now.



The cornbread:



I went old school comfort and just ladled my beans over some cornbread in my bowl:

[Mr. Bones]

Them there beans both sound, an look Spectacular, Brother!
Kinda a bean afficionado, my danged ol self...

[fzxdoc]

Yummy yum yum. Great idea. Did that pork from the center of the butt have some smoke flavor on it still?

Kathryn

[Jim White]

fzxdoc Yes, there was definitely smoke flavor. I think it may have been because the butt was so small to start with and some of that bone was exposed during the smoking step. Using some of the Flatiron Dark and Smoky helped with that flavor profile, too.

[Attjack]

Pork and cabbage udon on the EVO.

[Attjack]

theroc I'm just buying packaged stuff from my corner store. They always have Udon and Yakisoba. The Udon is Fortune brand. I throw away the seasoning packets and microwave the noodles for a couple of minutes to get them ready for stir fry.


https://images.albertsons-media.com/is/image/ABS/184810271?$ecom-pdp-desktop$&defaultImage=Not_Available&defaultImage=N ot_Available

[theroc]

Thanks. They look great.

[Troutman]

Bravo !!!!!!

(wife needs to see this one)

[Ernest]

Blackstone fried egg

[Troutman]

You guys crack me up. I've had EVO envy for months myself. Keep seeing Sam the Cooking guy use his. And...only you Ernest can make the simple fried egg look glorious !!!

[Elton's BBQ]

It's not just how you make egg's but also the way you take the pictures, light, details etc..
Outstanding!

[Mr. Bones]

Lovely pic, as per usual, Brother!

Puts me in mind of tomorrow mornin...I'm fortunate enough to git farm eggs, from a coworker, every few days...

And: Yeah, Buddy; Troutman I gits dang dang jealous, watchin StCG use his Evo, as well...

Been hidin my wallet underneath th cat, where it's mostly indetectable, an unlocatable, most of th time lol!

[jhoskins]

Taco Tuesday! Chorizo and Carne asada, with rice and fajita vegetables. I was a little disappointed in the Carne Asada, I cut it against the grain, but they cut it so thin at the Supermercado that I could even really temp it. It was about medium, but man it still was a bit tough. I was going for the super authentic carne Asada taco stand deal... but it wasn’t it. Any tips are welcome!

[Elton's BBQ]

Caramba!

[Mr. Bones]

Any Tuesday ya wanna call me, I'd smash on summa dat!!!

[jhoskins]

Is Flank the best to use for this kind of thing? The problem was the market I bought the steak at, everything was in Spanish so it’s hard to tell what exactly I got

[Mark V]

Scacce Ragusane, a Sicilian stuffed thing. I read that it was really popular in Sicily, had to try it and it is a lot better than
I thought it would be so am posting it. 100% semolina dough, so the outer part gets crusty and the inner part is more like pasta. Easier to make than it sounds, I added salami and basil, other than that just pizza sauce and cheese, I used provolone, though they use a couple cheeses I didn't see around here. One thing that recommended it to me was how many videos I saw online in Italian. It is folded a couple times so there are layers. Done in a few hours.

[SheilaAnn]

BF is Sicilian. Grandma is fob. I will have to look this up! Looks delicious!

[Elton's BBQ]

Looks really good indeed!

[gboss]

Looks great! That looks very similar to the original Stromboli here in Phila.

https://romanostromboli.com/

[RonB]

I turned some leftover chucky into open faced tacos tonight. I used ofelles recipe for taco seasoning.

[RonB]

ofelles - Of course. I wouldn't have used it a second time if it wasn't very good.

[Elton's BBQ]

Y U U U M

[RonB]

Troutman - I agree, but forgot to buy any...

[saneric38]

Malcolm's recent video inspired me to cook my first Tomahawk. Best ribeye I ever had, and it was just a choice cut.

[saneric38]

Cooked it on the vertical pellet (pitboss competition pellets) smoker, then seared on grill grates in the gas grill. Dry brine with Kosher salt for an hour, then put Mark Lambert's rub on it.

[Elton's BBQ]

Looks Grand!

[Troutman]

Spectacular!!!

[Harry]

Reverse sear rib eye on a Weber Summit Charcoal Grill. Using Weber briquettes (loaded up last Fall when no one was buying doodoo. AND, I love them). Used an Omaha Steaks Signature Seasoning packet as the rub instead of normal Kosher salt. Not bad, but watch the garlic/salt/red pepper flake ratio. Only used about half the packet.

Rib eye was NOT an OS product. While I like the quality of their beef, their size is just a tad too thin and a little too uniform and a little too "small" to thrill me. GREAT for nonthinking cooking when we are just eating to eat, but when I'm on the prowl, our local Whole Foods butchers (Hello, Jeff. Hello, Carol) KNOW what I like.

[Elton's BBQ]

Looks really good!

[saneric38]

The reverse sear has me only wanting to eat steak at home.