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

[Deaf Arty]

Smash Burger! First cook on the new Blackstone.

[Mr. Bones]

Direct Hit, Brother!!!

Ooorrraaahhh!!!

[KiloVolt89]

Blackstones for the win!! And of course the user appears to have contributed to the overall success

[Deaf Arty]

IdSmokeThat it was really good. Love the griddle.

[ecowper]

Spring dinner ….

Back ribs on the Hasty-Bake: 24 hour dry brine, then hit them with MMD right before going on. Ran the HB at 250F, glazed them right at the end with Black Swan Cognac from Max Good …. Served with a couple deli salads (Greek orzo and deviled egg potato) and a homemade green salad.

[ecowper]

Max Good first time I tried it …. The combo of the Sweet Cognac sweet/savory and the MMD was awesome. Layers and layers of sweet and savory on top of the smoked ribs. Worked great together.

[Max Good]

Thanks! Please leave a review on Amazon if you have a minute. https://www.amazon.com/Black-Swan-Go...language=en_US

[ecowper]

Max Good done!

[SheilaAnn]

Lamb Porterhouses, steamed broccoli with the cypress grove cheese, bakers (not quite dressed yet).

[ecowper]

I love lamb chops! And those look darn good.

[tamidw]

A little dessert for a dinner at friends house tonight. 😊
Individual Black Forest Trifles and Key Lime Cheesecakes

[SheilaAnn]

tamidw individual desserts for the win, again! I’ve been craving key lime, too.

[DesertRaider]

What HawkerXP said. Dang, that looks good!

[Mr. Bones]

NOM!!!
Gittin Contact Diabetes, jus from lookin at th pics, Sister!!!!

[richinlbrg]

A mistake that turned out well!

I was just surfing the meat section in the grocery store and saw a Hatfield Tuscan rubbed pork roast.

Thought I’d throw it into the oven and it might be OK for a Sammie or something. Just something different.

When I got it home, I saw the cooking directions called for slow cooking in a crock pot and pulling. Took it to about 203*, rested it and pulled it. TURNED OUT GREAT!

Then the guy who virtually never has a use for gravy, made a a gravy, and it just upped the flavor.

I’ll do this again! Who’d a thunk? Great change of pace.

[Mr. Bones]

Gravy's considered a Major Part of th whole dang danged Food Pyramid, where I growed up, Brother!!!!

[BradNorthGA]

Bratwurst hot dogs, brussel sprouts, & huevos rancheros. For beer and movie night with the wife

[Mr. Bones]

Splendid!!! An even on some Currier an Ives China, fer Th Win!

[Jim White]

Bacon!



Happy Mother's Day to all the mothers and grandmothers out there.

[Mr. Bones]

That pic purty much says it all, Jimbo!

Many Happys right back atcha, alla yall, way down there to Florida!

[grantgallagher]

Fired up the flat top for some shrimp and grits! Gouda and cheddar in the grits and a raspberry chipotle rub on the shrimp. Was a wife special request for mothers day.

[HawkerXP]

SHRIMPERS!

[Mr. Bones]

Dayumm!!!
Makin me wanna go all kinda Bubba Blue!!!!

[theroc]

5 lb primal pastures chicken, spatchcocked and smoke roasted on the smoke vault. 330 F for about 2 hours. Great crispy skin. However, the meat was dryer than usual. I finding cooking the primal pasture birds this way to be a bit challenging. May have to stick with other methods.

[Red Man]

I’m not familiar with primal pastures but I’ve gotten best results with chicken cooked hot and fast. Maybe try cooking at 400-450 and pulling at 155 IT in the breast.

[theroc]

Thanks Red Man . Not sure I can get to 400-450 in my Smoke Vault, but the suggestion to pull at 155 IT and consider the carryover as Ernest suggested may be the way to go. Will try it next time.

[HouseHomey]

Ernest yup. The hotter you cook the lower your pull temp needs to be. I also find that those quality birds cook faster. You may be wrecking the meat for the purpose of a
Slower cook

[Ernest]

KBQ Duck!!

[Ernest]

CaptainMike my favorite cartoons. I still watch those. Of course my kids just do not understand them at all HAHAHA

[CaptainMike]

We were so lucky to grow up when we did.

[Mr. Bones]

CaptainMike Ernest I still watch em, almost daily; have several compilations digitized, fer quick an easy retrieval, helps soothe my poor ol achin brain, considerable!!!

[pkadare]

First batch of smash burgers from the brisket. Cooked on the Blackstone. Used some Kosmos SPG for seasoning and did some caramelized onions as well. Yummy!

[Andrrr]

Love the video. Always satisfying watching them sizzle

[Mr. Bones]

MightyFine lookin smash burger, Brother!!!!

[RichieB]

Hi all, hope your weekend was awesome. Did a few things. First was the grind with the new grinder. Brisket and short ribs. Don't know if it was the meat blend or the grinder attachment. Meat and attachments in freezer. Only did one pass. Meat held together, where in the past with chuck, need to do another pass with fine.
Today vortex wings. Had the vortex super hot.

[SheilaAnn]

PSA: Don’t ever not use a plunger. Please!

[KiloVolt89]

Love the bacon-to-burger portion ratio

[Mr. Bones]

Great lookin burger an wings!!!

Agree with KiloVolt89 on th bacon ratio: That's gotta be ridin jus above my minimum! None this fast food foolishness, where they cut one miserable, lil scrawny strip in half, an slap it up in there, 3/4 cooked, flaccid, an only vaguely tastin like it was ever any kinda part of a hog...th rubber-bandy, cain't bite through it texture is even worse!!!!

[DesertRaider]

This post is just a weeee bit different. No plating picks at the end, but, you'll understand in a moment.

So I was going to spend a couple of days cooking some different cuts of stuff I had. Got some nice pork chops and a rack of beef back ribs from Costco, and had three chucks and a couple of tri tips from another store that were frozen pretty solid. Started defrosting the chucks, felt the top one and made the rookie mistake of not checking the two underneath. The top one was thawed out, and I thought "great, cook the beef today and the chops and ribs tomorrow". Instead, here's what I had to do:

Used SPOG for the beef, and my rub for the chops.

Started with the chops.

Then when they were done:

And here's the finished products:

And here's the plating

The chops tasted good, I only had one because it was about 8 hours of cooking. Took a taste of the chuck, and it's going to be my next chili creation as the flavor was good but it was a little tough on the teeth. The tri tips are going to be for another meal in the future.

[glitchy]

The mother of my children wanted some gobbler today, so smoked boneless skinless turkey breasts, grill some sweet corn, and baked some taters.

[Mr. Bones]

Mama's Happy, Everybody's Happy!

[Andrrr]

"The mother of my children..."
Call it intuition but for some reason I feel like you weren’t in agreement 😄

[glitchy]

Andrrr We’re completely fine. After 25 years I love her to death, but some days kissing up where she isn’t going to see it provides no value.

[grillinglousiana]

Today i cooked on the MB 560 and Weber 22
Ribs/in fridge overnite with my apple rub.
Beans. show all the items i put in them
and Bacon Wraped Corn...had to do it.
everone seemed to enjoy the meal

[Mr. Bones]

P.S: LOVIN th Singer treadle sewin mochine table, Brother!

[grillinglousiana]

Thank you..i have several of the tables i use for my plants and just stuff
.the bean recipe i will post

[Mr. Bones]

Tango Yankee, Brother!!!

Reads ya Lima Charlie, Five By Five...

Firebase Bonedaddy, Forward, Standin By to Stand By, an Millin 'Bout, Smartly lol!