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

[Jfrosty27]

Tonight I did a porchetta ala the BBQ Pit Boys method on YouTube.

pork loin stuffed with genoa salami, prosciutto, provolone cheese, sun dried tomatoes, and spinach. Rolled and topped with bacon. Roasted on the Recteq at 275 for just under two hours. Pulled at 145 IT and rested for about 20 min. Wow. Just delish. Will do this again!

[treesmacker]

Stuffed pork looks grand... I wanna try that!

[Michael_in_TX]

I gotta try this. Pork loin needs to be stuffed. Like this.

[scottranda]

WAFFLE CONE BBQ ALERT!! 🚨 pulled pork on the offset with oak smoke in a waffle cone with raspberry chipotle blues hog sauce drizzled 😋

[treesmacker]

Nice idea 😺

[Ernest]

You... you did whatnow?!

[Troutman]

Very clever !!!

[Ernest]

[skipsdaughter]

Finally brought the grill out for the first time since we moved in December. Made a feast. Steak, air-fried Brussels sprouts, steamed broccoli. Not pictured: baked potato.

[rgriffeath]

I hope everyone had a great Memorial Day!

Burgers
Roasted Potatoes
Grilled Carrots with Olive Oil & Dukkah
Pickled Cucumbers
Avocado, Black Bean, Corn & Mango Salad

[theroc]

Great looking plates. Especially love those carrots. Did you parboil them before grilling?

[rgriffeath]

theroc You have the right idea. I steamed them before a quick sear 👌

[Dr. Pepper]

rgriffeath Gorgeous meal. Great photos, great close ups!

[RichieB]

With the weather cooperating pulled the cover off "The Gasser ". Has been neglected. Did a smash burger with sweet onion, crumbled bacon and habanero cheese. Then a hot dog split and stuffed with same cheese. Grilled corn. Yep, no bread. Have no bread days this was one. I did bake a loaf of dark rye today. Baking and consuming to different things.

For those who might be curious, had SiriusXM Willie's Roadhouse on the JBL Flip 5

[Panhead John]

After receiving bad news from my cardiologist about my "way too low" cholesterol levels 🙄 he made some suggestions for my diet. His advice was to increase my grilled and smoked meat intake. After relentlessly arguing my case for more salads, kale and tofu, I reluctantly agreed to his diabolical plan. His suggestion was to start out with a Memorial Day meal of grilled bacon cheeseburgers with onions and mushrooms sautéed in butter. Yuk, I said….really?

I was sorely disappointed and hope this awful culinary regiment will be short lived.

[gbt01]

Hate it when my Whiskey bottle gets that low (which happens frequently).

[Panhead John]

gbt01 There was backup, trust me.

[Mr. Bones]

All around, looks like a great breakfast was had!!!

Nicely done, Brother

[DeborahL]

OK, this was my very first attempt at smoking something! I finished putting my Camp Chef setup together (installed the Sear Box), loaded the pellets, did the burn-in and smoked a chicken. I got very lucky, I think! The chicken came out awesome! I used the Georgia Style Smoked Chicken Recipe form the main site, I tweaked the rub a little adding a hit of cayenne. I pulled the skin off half the chicken to try the "chicken cracklings" and I really liked that. I put them on a grill grate in the middle of the smoker at 325°F until the chickens was at 165°F. Well, sort of. The probes read high too early and my handheld thermometer disagreed, so I repositioned the probes and turned the heat down and then up several times. It was on the heat about 90 minutes total. I used the "10" setting for smoke.
The chicken came out tender and juicy and pleasantly mildly smoky. The skin crisped up very nicely into "chicken bacon". I served it with the Eastern Carolina vinegar based sauce, which I tweaked by using Apple Cider Vinegar and a bit more hot sauce.

I think a pulled chicken sandwich with the meat tossed with sauce and with the skin on top and some tomato and pickle to cut the richness would be really tasty. I was so focused on my smoking that I let my side dish get way too salty, but I think I will declare this a victory. Now I need to figure out how to properly clean the setup up!

[SheilaAnn]

Nice! Welcome!

[gbt01]

Hate it when my whiskey bottle gets that low (which is frequent).

[Mr. Bones]

Indeed, a Victory!!!

Great Job, Sister!

Them greens look MightyFine, as well!

[Slieb845]

Just myself tonight. So I decided to try the SnS kamado in kamado mode for the first time with some back ribs. I have never cooked on a regular kamado and have only used this with the SnS. They turned out great! More work this way but I did find the temps to be a little more stable and the dome thermometer was pretty much spot on unlike with the SnS inside.

[Red Man]

Ribs on the performer with hickory and cherry chunks. One rack of STL and one BB. Rubbed with Hanks KC Royale and glazed with Black Swan original. My daughter made banana pudding for dessert.

[WI Bubba]

Jim White
I'll see your comfy room and raise you high speed internet, and beverage of choice in the fridge. Still just for the cost of a banana pudding.
Of course Red Man could save us all the trouble, and just invite us over next time.

[Dr. Pepper]

Those ribs look awesome!

[Michael_in_TX]

That banana pudding!

[MrSkimo]

Prepared some of Meathead’s bacon jam he was pimping on Facebook today for burger’s tonight. Using a custom burger blend we blended during Covid. Brisket, Chuck and ribeye scraps, and a little bit of dried pellicle from dry aging ribeye.

[SheilaAnn]

At my old job, we would used the pellicle from the dry aged items. Best burgers!

[Mr. Bones]

Delicious, an Maker's Mark fer accompaniment!!!

[Dr. Pepper]

PESCADO ZARANDEADO


One of my favorite dishes, from Nayarit state. Rick Bayless used to be a half owner of Leña Brava in Chicago, and they served this, cooked on their large Grillworks wood fired Argentinian style grill. We have also eaten this in a small restaurant about 20 minutes from Nuevo Vallarta, Restaurant Bar Fernando (San Vicente, Nayarit.)
I used frozen Baramundi (Sea Bass) filets from Costco. Made three sauces: a moderately hot adobo, an achiote (achiote paste & lime juice), and a verde (cilantro, lime juice, salt, dry roasted tomatillos & serrano chile.) Smeared on the flesh side. Olive oil & salt on the skin side. Grilled over wood/lump charcoal for about 10 minutes per side, to internal temp of 140-150.





This photo is from Restaurant Bar Ferdinand:

[Troutman]

I like your style. Nicely done.

[theroc]

Oh my.

[Richard Chrz]

Fantastic!

[Attjack]

King salmon, spinach-arugula strawberry salad, and mushroom bruschetta with pecorino salsa verde.

I prepared the bruschetta on the Blaze and the salmon on the EVO.

[Troutman]

Fancy !!

[Beefchop]

Memorial Day weekend chicken (skins down) and beef ribs on the BGE.

[cruiseplanner1]

Smoked three chuck roasts yesterday. Turned out quite good. We take them up trout fishing with us and put them on flour tortillas from our local Mexican bakery. Great eats!