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

[DinoJackson]

some beef and potato

[HawkerXP]

Looks good!

Welcome to the Pit!

[RonB]

Welcome to The Pit. You are off to a good start.

[Dr. Pepper]

Now that's one good looking pan of food!

[MeatMonster]

"If it ain't wobblin, you ain't winnin!"

One of this weeks briskets. Look at that fat!

https://www.instagram.com/p/CM2lTBnBge1/?igshid=8ahv6elzkgit

[TripleB]

So true!

[FireMan]

It’s a first for me, someone gettin so excited about a chunk of fat! 👍

[HawkerXP]

Costco crab stuffed salmon. Just a little plum for smoke. Oh yeah.

[Attjack]

All day.

[jpietrantone]

Smoked pork tenderloin with broccoli for lunch.

[treesmacker]

I'm guessing about 50% smoke ring! Looks great!

[jpietrantone]

And here's dinner.

[Ernest]

Shrimp and gri..... Polenta. Lemon butter sauce

[Troutman]

Interesting combo, looks delicious

[treesmacker]

I wanna try that! Bet it was wonderful!

[Baltimorelger]

Boneless Skinless Chicken Thighs seasoned with Woo Pig and cooked over lump in the PBC. Basted with some Noh Hawaiian BBQ sauce. A reminder that the PBC should always be my go-to for any chicken dishes.

[HawkerXP]

PBC, PBC, PBC!

[Jfrosty27]

I had some really nice Berkshire pork chops from Porter Road. I marinated them in a Korean style sauce for about six hours then hit them with some MMD just before going on the cooker. Freash asparagus was on sale at the grocery today so of course we had to have that. Tossed that in a little olive oil, then hit with SPG and a little balsamic vinegar. All went in the Recteq at 225. Pulled when the chops hit 145 IT. About 90 min. Yum.

[BradNorthGA]

Char Siu pork tenderloin, a favorite around here that I learned to make on this forum. Served with macaroni & cheese and collards

[klflowers]

yeah, collards!!! nice looking plate of food.

[Richard Chrz]

Put the Hunsaker flat top on the 22 kettle tonight for the first time. Ran a batch of fish tacos.

[DJSpinkyLoc]

Made some pastrami from a prime grade brisket. It's so amazing! Thank you to the Amazing Ribs team for creating such fantastic content such as curing how- to's and great recipes!

[klflowers]

Pastrami is the best thing here IMO

[glitchy]

Huskee It only took like 10 or 11 tries, but I finally nailed a stellar tri-tip.

MAKing trisket with them from now on.

[treesmacker]

I was out of wi-fi range for a period, so now I'm just catching up on some St. Paddy's day pics...

First, the main course...




Next day...hash...with leeks because that is what we had...and homemade beer rye toast...




Next day...scramble... with homemade sourdough toast...



All gone now!

[Dr. Pepper]

Beautiful meals, beautiful photos.

[Troutman]

Oh man, corn beef hash is the bomb!!!

[Michael_in_TX]

Thanks to jfmorris, I give you SnS Grills' Chicken Shawarma! (https://snsgrills.com/pages/chicken-shawarma)

This was really, really good. The spices in the marinade give a really tasty crust when seared.

[Troutman]

Good work !!

[JCBBQ]

Ha! That post inspired me too. Used it to marinate thighs. No skewer. Just cooked em the regular way. Yep, delicious.

[fuzzydaddy]

Pork tenderloins smoked using 1 small chunk of cherry and KBB for about an hour at 225. A thin coating of mayo to aid in browning and Herbs de Provence just before searing. Final IT around 135-140.