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

[BillCIII]

Boston Butt on BGE

[JCBBQ]

Steak and a view for dinner. Toto I have a feeling we’re not in Chilltown anymore.
Visiting Mamacita in Sonoma

[BradNorthGA]

Char Siu pork tenderloin tonight

[Dr. Pepper]

So, I'm in Hood River OR, away from my KBQ in Seattle, and the wet-cured side of pork was ready today for rinsing and smoking (we threw it & the dry cured side into the cooler for the trip.)
My first time smoking with the 26" Weber kettle, using the SNS with the water tray, small chunks of cherry on top of the lump charcoal. And, I figured, as long as the smoker is going, why not throw some chicken thighs on there as well. I have the elevated half rack, and not wanting to have the chicken drip onto the pork side, I positioned the half rack over the coal bin. I was worried that the smoking temp of 250 would leave me with limp chicken skin, but by sitting on the half rack elevated above the coal bin, there was enough direct heat to really crisp the skin.

My wife usually tells me that she doesn't like smoked meat, but thinks this was one of her favorite chicken thighs ever. And, it was so easy to dial in the 250 cooking temp using the top and bottom air controls. Who knew? (I know, most all of you.)





Looking north across the Columbia River towards Washington. If you look closely, Mt. Adams is the snow covered volcano in the center of the photo across the river. Same color as the clouds, but anchored to the land.

[pkadare]

2 of my favourite things right there, great looking grub and a great looking view!

[RonB]

Ya know what they say - A thigh in your hand will put a smile on your face...

[CaptainMike]

Nothing special, just a couple pork chops I smoked last night. I saw them in the meat case of a local butcher shop and it was love a first sight. And yes, they were amazing!

[Dr. Pepper]

I can see why they attracted you: great cap surrounding the eye. Lots of flavor.

[CaptainMike]

They were very rich, I couldn't finish mine.

[58limited]

Spending a little quality time with some friends (my KBQ and some beer). Chicken thighs on top, pork butt, foil pan with a Shiner Bock in it to catch drippings, and a small water pan at the very bottom. All monitored by my trusty sidekick, the Maverick XR-50.



Just pulled the chicken. I seasoned it with PK Grill's Chicka-Licka-Bam-Bam seasoning. I've never finished anything on top of the firebox but I decided I wanted to crisp the skin so when I pulled the rack out of the KBQ I put it on top of the firebox and flipped the chicken with a gloved hand. It was so hot that the char on the chicken in the pic below literally happened in 30 seconds. I was really rushing to keep it from burning.

[Mr. Bones]

Looks jus fine, like some Dee-Lishuss Yardbird, from where I'm settin, Brother(yummy)

[theroc]

Rigatoni with smoked Italian sausage ragu. Took the sausage out of the casings and gave them light oak smoke before making the ragu.

[Jim White]

Oh my. Perfection!

[Dr. Pepper]

Gorgeous pasta dish.

[Mr. Bones]

Looks like ya got a Perfect 'All-Denty" with yer pasta, Amigo!

[STEbbq]

Boneless leg of lamb sous vide at 136 for 6 hours and seared at 700. Served with halloumi cheese , takziki sauce, homemade bread and salad.

[RonB]

I found a butt at the grocery the other day that was just under 8 lbs, and I bought it. I trimmed almost all of the external and let it dry brine for just under 3 days. It went in the Kettle this morning and was ready in time for dinner. I made onion straws and had some coleslaw with it. Even though my wife is not a big smoked meat fan, she said this was very good.

I used the Pioneer Woman's Onion ring recipe, but I cut the onion in half because rings take up too much room. If you like onion rings, (or straws), I highly recommend this recipe. What I do is put a paper towel lined baking sheet in the oven set at 170° and scoop the onion straws onto that sheet and leave it in the oven until all are cooked.

[STEbbq]

2 5 pounds chunks of pastrami and one 5 pound chunk of pulled pork. All done with Meathead pork and just like Katz rubs.

[Richard Chrz]

Burger night on the Weber kettle, running live fire on some oak splits.

[SheilaAnn]

Your burgers are beasts Richard Chrz 💕

[Panhead John]

Daayaam man! Beautiful! That’s it, I’m moving in. Please get my room ready.

[Mr. Bones]

EPIC, Baby!!!

[SheilaAnn]

Nibbles….
​
Brie, Mediterranean feta, something called Lamb Chopper from Cypress Grove.

[SheilaAnn]

It’s showing for me twice right now. What say y’all?

[Red Man]

It’s showing once...looks tasty!

[IdSmokeThat]

Looks amazing. A good red wine should be somewhere in that picture though!!

[Jim White]

First time I looked, there was nothing. Now I see two pics. Second is larger than first.

[Argoboy]

I smoked a stuffed pork loin today and it turned out pretty good. I put a maple glaze on the outside, I cooked until 135F very moist and tasty. We will do this again.

[Red Man]

Went to the grocery store looking for something to cook for dinner. Saw this massive Double R Ranch ribeye and I had no choice but to buy it. Reverse seared with a chunk of pecan. Cooked some local baby shiitakes with butter and olive oil and some fat Washington asparagus for sides.

[Panhead John]

3 posts above I told Richard Chrz I was moving in with him. Uuh, can y’all share custody of me? I am house trained.

[Dr. Pepper]

Perfect!

[theroc]

Perfect edge-to-edge color on that steak!