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**ecowper** · May 23, 2021, 08:59 PM

Pork Belly done using Meathead’s Banh Mi recipe, antelope filet and quail legs (semi-boneless) ….. antelope and quail from Broken Arrow Ranch in Texas ….plus salad

Cooked the pork belly using Meathead’s recipe

Seasoned the antelope and quail with salt and pepper and then seasoned the grill grates with avocado oil (stands up to high heat, has a pretty neutral flavor)

Pork belly has been smoked for 2 hours, now going into glaze

Pork belly cooked in the glaze, then uncovered for about 40 minutes

4X 1oz antelope filets (probably cut from the hind quarter)

A whole bunch of semi-boneless quail leg/thigh quarters :-)

I cooked the antelope filets for about 12 minutes, total, over indirect heat … the quail was about 8 minutes over direct heat …. Both came out great

Everything is ready to eat …. My wife said "It’s almost like dinner in Spain, having Tapas" ….. thought that was a huge compliment

Had a green salad and a nice Chianti with it. But the meat was definitely the star of the show.

**Attjack** · May 23, 2021, 09:09 PM

Thick pork chops, new potatoes, salted watermelon with tagine, grilled asparagus and harissa mayonnaise.

**SheilaAnn** · May 23, 2021, 11:37 PM

"Harrison Ford" pork chops. During my culinary school internship, I worked in Jackson, WY. Mr. Ford has a ranch nearby and came in for dinner. Not only did I get to cook his entree (I was working sauté that night), my chef let me do table visits. Mr. Ford is a kind, sweet man. I got to shake his hand and he said he loved his meal! (Fan girl squeal).

seared pork chops with sautéed kale, tomatoes, garlic and caraway seeds. Sounds odd, but dang, it works. Usually served over pasta, but we had steamed arties prior and I got lazy. finished with grated/shaved pecorino Romano.

**Elton's BBQ** · May 24, 2021, 02:58 AM

Sausages galore..

**jhoskins** · May 24, 2021, 06:16 AM

Caught a deal on a Porterhouse, so I whipped out the Sous vide, 129F for about 2 hours, then seared on my CI skillet. Made some eggplant and grabbed a piece of baguette to sop up the juices. I didn’t get the greatest sear, mainly because I wasn’t willing to set of the smoke alarms, but it was pretty good.

**jhoskins** · May 24, 2021, 06:20 AM

Sunday morning brunch: Biscuits and sausage gravy. Biscuits and homemade whipped cream for strawberry shortcake (yes, the same biscuits worked wonderfully in both the savory and sweet arena). Accompanied with eggs, fruit, bacon, hot sausage. My biscuits have been in work for a bit (struggling with both recipe and execution), but these came out tastyyyyyy.

**Dewesq55** · May 24, 2021, 09:12 AM

First attempt at vortex wings on the Smokey Joe. They were passable, but I overcooked them a bit. As you can see from the picture, I could only fit 12 sections on the grill around the Vortex Mini. They were good sized so it was enough for the 2 of us. I tried a Malcom Reed recipe which utilized a cornstarch and rub coating. I think the cornstarch started to burn at the end. Next time I will omit it. Also next time, I will not cook them quite as long. These cooked for an hour and some of the sections were getting a little dry. I also made a hot sauce from the Malcom recipe and it was really good. So, all in all, we enjoyed our meal. Oh, yeah, the wood chunk was cherry. I was concerned it produce overly smokey food since it was pretty big, but the smoke flavor was fine for us.

**JakeT** · May 24, 2021, 09:36 AM

Saturday we had a going away party for a friend moving to Arizona. I discovered this mascarpone, sausage, jalapeno, honey pizza that is to die for. We also made a bunch of pepperoni and margarita pizzas. The ribs were gone before photos could be taken.

Last night for me n the Mrs. I did a front sear, smoke at 250, then sous vide at 130 to hold while we cleaned up the backyard. First time trying tri tip like that and it was pretty good!

**FJB1964** · May 24, 2021, 10:10 AM

I had a slab of pork belly left over from burnt ends a while back so I decided it should become bacon. The finished product was outstanding.

**Troutman** · May 24, 2021, 10:11 AM

My wife went to a local swap meet and found some really nice old copper backed stainless cookware for next to nothing. I cleaned up the tarnishing and utilized them in this week's cook. They really worked great. Before I show that, I started by slow smoking the last of my Iberico pork ribs. Used Heath Riles' Honey Chipotle rub and glazed them with some Charred Peach Bourbon sauce for a sweet finish. Here they are just prior to wrapping, only took about 2 hours nekkid, 1 hour wrapped and 15-20 minutes to set the glaze....

I know it sounds cliché, but I don't think I've ever had ribs any better than these. The rich unctuousness of the Spanish pork with the sweet heat of the rub and glaze were a perfect match. If you get the chance to source some, try these Iberico ribs they truly are amazing.

Back to the new copper cookware I did a smoked cauliflower and some scallop potatoes as accompaniments.

Anyone for a game of Iberico Pork Rib Jenga ????

**rototiller78** · May 24, 2021, 01:19 PM

I know, I'm weird...I've eaten a lot of steak in my life and I think this is my favorite way to cook/prep/enjoy it. It's a ribeye steak cooked on my Original PK Grill reverse sear style and cooked to 128â°F. I dry brined it first on one side kosher salt and the other side with pink Himalayan salt. Then on one side I put Jerod's awesome "Trifecta" rub on and on the other side I put Meathead's Big Bad Beef rub on. Also I have Baker's Single Barrel 7 year aged bourbon 107 proof in a Norlan glass. I could die right now and have a smile on my face.

**Attjack** · May 24, 2021, 01:37 PM

All-beef hotdog with asparagus, harissa-mayo, lemon zest, and Wisconsin sharp cheddar on a top-split brioche bun.

**jfmorris** · May 24, 2021, 02:32 PM

Well, Sunday morning rolled around, and I had not done any cooking to speak of. Digging into the deep freeze, I found a package of beef osso buco from Porter Road, and put it out to thaw, and cooked following their recipe for this traditional Italian dish. I didn't have time to make polenta, so went with mashed potatoes.

This was also a good cook to utilize my new Misen dutch oven, since you brown, simmer and then braise in the oven for 3 hours all in one pot for this recipe. Using the dutch oven was also a way to stay inside and out of the 90 degree heat on a lazy Sunday afternoon...

If you want to do this for presentation, you probably need to use twine to tie each piece of meat together. This fell apart, which was just as good in my book.

SWMBO told me she had no idea what she was eating, but that it was VERY good. That's what we strive for, isn't it!

Now if I could just fine this cut of meat in the local grocery stores... versus having to order online.

**MBMorgan** · May 24, 2021, 04:46 PM

Took a break from the storms today to finish making some SVQ pastrami that's been (thanks to weather delays) about 4 days in the making:

On the OG with Grilla's Competition Blend

Ready to wrap

Sliced and ready to serve

Not pretty ... but pretty darn good ... on lightly toasted and buttered rye with home made 'kraut and 1000 Island

... Better than Katz's? Doubtful.
... Better than 90% of what can be found out here in the shadow of the Rockies? Fer sure!!!

**WVsmoke** · May 24, 2021, 05:03 PM

Chasing tail,Lobster Tail that is. My first attempt at doing Lobster Tails on the grill. It was pretty tasty but next time I want to increase the flavor profile. In my garlic-butter bath I burnt the garlic a bit. Practice makes perfect.

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

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