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

[Ernest]

Wings with this and that sauce.

[Elton's BBQ]

Great!

[Attjack]

SheilaAnn

[jfmorris]

Now THAT looks great! I love some good watermelon.

[SheilaAnn]

oh snap!! that is amazing!

[BradNorthGA]

Last night was hot dog night on the Big Green Egg, made with bratwurst rather than regular hot dog because that's my wife's preference. Also roasted some brussel sprouts to go with it

[Jfrosty27]

Meat in a tube! I love any type. This is bratwurst territory so that’s the norm vs hot dogs. Nice work.

[Henrik]

I fired up my offset smoker, this was a quick cook. So I created a bit of 'dirty' smoke by adding a thicker log every now and then to get more smoke flavor. Turned out real nice. I bought chicken thighs (deboned), put them on skewers, and applied Hank's KC Royale rub. Smoked them for 40 minutes (roughly), using two oak wood logs to suspend them for maximum air circulation (and minimal cleanup). Dang tasty!

Chicken skewers in the 'smoke room'



And the finished product. Not much plating skills here, but I was cooking for myself :-)

[jfmorris]

Those look great! I am digging the flat skewers like that lately for all of my similar cooks. Did you put them right next to the firebox to get that level of browning?

[Henrik]

Yes, the flat skewers are great! First time I use them. Yup, placed them at the ‘beginning’ of the food chamber, and ran at 280F.

[Ernest]

If I had to order my last meal on earth...
I love eggs in purgatory. A ton of olive oil, tomatoes cooked down to a paste, madras curry powder, a touch of harissa, Jasmin rice. Sit by the porch and inhale the fresh air.

[JCGrill]

I am always looking for a new egg recipe. I shall investigate.

[Ernest]

JCGrill it's pretty easy. Picture sautéed onions, add tomatoes and use whatever spices you love. Once you're happy with the tomato sauce, crack some eggs in there. Done. Key is the sauce

[MarkN]

Love eggs and how appropriate for a "last meal". Better than Eggs-in-Hell and probably better than Eggs-in-Heaven.

[Richard Chrz]

Ran live fire oak splits on my kettle tonight for a flank steak, and some fresh Chimichurri to

[Andrrr]

How was the learning curve with the splits on the kettle?

[Richard Chrz]

Andrrr it’s been pretty easy learning curve, and fun. I set about a 1/4 full lit chimney of kingsford, and set it down, then from there I start my fire off of that. Anything that is quick, especially steaks and burgers, gets wood splits.

[tcarlberg]

I tried chimichurri for the first time this Spring and the family loved it.

[Attjack]

Fish tacos from the EVO.

[theroc]

Formidable

[Dr. Pepper]

Attjack How did you treat the white fish (Halibut?)

[Attjack]

Dr. Pepper It was cod and I used a spicy Mexican spice blend I had on hand. Truth be told I didn't love that spice blend. I usually do my own and definitely should have done so this time.

[Troutman]

A few weeks back I post a QSV medium rare cook of an A Bar N Ranch American Wagyu brisket point I had split off the flat muscle. Being Wagyu it turned out butter smooth and a perfect medium rare....



I also said at that time that I was corning the flat which I did for 7 days, rinsed in water for the next 24 hours, then pre-smoked it with oak wood until it reached an internal temp of 130*F. At that point I immediately bagged it and set it into a 135* SV bath for the next 52 hours. When complete I ice bathed it, stuck it in the fridge and post smoked it on the following weekend back up to about 135*F. Although I make pastrami on a regular basis, this may very well be the best batch to date. It literally melts in your mouth when gently heated and put into a Rueben sandwich. It's hard to tell which is softer, the bread or the meat !!

[JCGrill]

Quite the color you got out of it.

[Dr. Pepper]

Troutman What curing recipe did you use, and how? And how!! Looks so delicious.

[Troutman]

Dr. Pepper I use the Dr. Blonder calculator for corning beef on the free side of the site.

[JakeT]

If I drive nonstop I can make it there in about 28 hours. Save me some please!

[Troutman]

Sure JakeT, just bring that beautiful outdoor kitchen with you and I'll cook you a great meal !!!

[JakeT]

Troutman You know...I knew I should've opted for the "mobile kitchen" upgrade. At the time it seemed ludicrous...hindsight is always 20/20 right??

[DeusDingo]

i know it's just pulled pork, but it's the first one on my new cooker!

i made 2 pieces with a beef rub (holy cow rub) because my brother needs to cut back sugar. it turned out AWESOME! i absolutely recommend it.






all that work followed up with some knob creek

[crazytown3]

It looks terrific, and sounds delicious with that rub (also the Knob Creek). Tomorrow I will be cooking my 3rd pork butt on the smoker in as many weeks.

[JCGrill]

I know some folks like to smoke other meats, but pulled pork is my favorite. That looks good.

[Dr. Pepper]

I agree with SheilaAnn : Don't use the pejorative 'just'. You made a beautiful, moist, barked pulled pork!

[Richard Chrz]

Burger night. I also baked and sold two loaves today, one person sent back the first cut teaser off an end.

[AdequateEatin]

I really enjoyed the idea of this burger. Its a bison burger with caramelized onion, Romain lettuce, guacamole, American Cheese, bacon and burger sauce that i just threw together. Unfortunately I found out I am not a huge fan of the taste of Bison, I dont know if it being grass fed had anything to do with that. Well you live and you learn. I will definitely be trying this again with some good o' beef.

[JCGrill]

Bison is extremely lean, and thus very susceptible to overcooking. If you have some trim from a brisket you can mix some in to give it a better chance. But you won't hide that grass fed taste. Personally I don't mind it, but to each their own.

[Richard Chrz]

I would add beef gelatin stock finely minced, 1/2 cup to a 1b.

[SheilaAnn]

The few times I tried it, I did cast iron and used beef fat to cook with. Still, not a fan.

[mnavarre]

Galbi and dwaeji bulgogi on the little hibachi. Still figuring the cooker out a bit, but now that it's warming up I think there's a lot more yaki and korean barbecue coming down the pike.



I was worried that the really thin pork belly wouldn't work for the bulgogi, but it actually worked really well.

[SheilaAnn]

Is the hibachi pink? Not that it’s a big deal, but that was my 2nd takeaway. 1st being the kalbi. 👏🏼👏🏼👏🏼

[Slieb845]

Great night to grill some bison burgers.

[Dr. Pepper]

Slieb845 You'll need to unhinge your jaw like a python to swallow that delicious tower!

[TripleB]

Thai BBQ Chicken

I set the weekly menu for our house and I get a request for this dish quite often. We served it with fried rice and I added sesame oil that @ RichieB uses in his fried rice recipe. I liked the addition, gave it a little bit of a nutty flavor. Also served it with an Asian crunchy slaw. I've posted the recipe before, so here are just some cooking pics:

1. Chicken marinated for 24 hours.
2. Chicken put on the Weber kettle with the Vortex.
3. Chicken after 1 hour and coming off.
4. Chicken on the Weber gasser that will be glazed and the glaze caramelized.
5. Finished product and going into the house.
6. A pic of my potted, blooming bougainvillea in my BBQ area. Plants and gardens are my other hobby.

Cheers