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

[Michael_in_TX]

This is the recipe that kinda has a cult following around the PBC community. It is Ballistic BBQ's Smoked "Fried" Chicken: https://www.youtube.com/watch?v=doYyjpvCgx4

The breading is quite light and fluffy, due to the chicken dredged in cornstarch, then club soda, before the final breading in flour, panko, and seasonings. I smoked with pecan.

Served with lemon-garlic roasted broccoli. My wife's portion was sauced with Killer Hogs' The BBQ Sauce. Mine (shown) was sauced with Max Good's Black Swan Beso del Fuego sauce, which is the perfect sauce for any breaded chicken.

[58limited]

Aaron Franklin style ribs

[gboss]

I had not seen my sister since February 2020. BBQ began as a covid hobby, so she has not yet had my 'Q.
I didn't get photos of the final plates, but my pulled pork was definitely a hit.


1


At our farmers' market, I bought fresh english peas (pictured) and sugar snaps (cooked, but not pictured):


I bought 2ea zucchini blossoms and my wife made us a snack of fried zucchini blossom stuffed with cream cheese and scallion:

[Michael_in_TX]

Fried zucchini blossoms! Interesting!

[SheilaAnn]

gboss all the food looks fantastic. The squash blossoms are beautiful!
Michael_in_TX stuffed squash blossoms are very Greek. And I see them in a lot of Italian books. I’ve done them with ricotta before. So good!

[Ernest]

Seasoned with Red boat salt, 135 degrees hot tub time machine for 24 hours, finished with warp

[Dr. Pepper]

Ernest Did the SV make the usually tough connective tissue in the Korean style ribs (which I personally don't mind eating) soft?

[jfmorris]

I am curious too. I've done kalbi a number of times, and have some in the freezer right now. I usually rely on an overnight marinade to tenderize things, and grill them hot and fast.

[Ernest]

Dr. Pepper not soft, It gets tender. I get the pleasant chew of a tender steak. Not the usual fight n tug.

[theroc]

Tri-tip over a red oak live fire on the Buckaroo. Served with Jocko's-style" pinquito beans.

[Dr. Pepper]

That looks great, especially the meat!

[wrgilb]

Love Jocko's in Nipomo.

[CaptainMike]

What, no garlic bread!!

[kjbarth]

Last nights dinner. Rib roast on 22 kettle with SNS, Weber briquettes, 325ish indirect until IT hit 125 then seared. Dry brined with kosher salt and then used Malcoms AP rub. Served with street corn and baked potatoes. A little nudge to Skinsfan1311 as I dug out my Giants tailgating gear that wasn’t used at all last year.

[smokin fool]

Nice
Just put two smaller roasts on the grill Hope I get your results

[SheilaAnn]

Nice! I see you like a little potato with your sour cream! (Me, too!)

[kjbarth]

Oh, yeah! Got to coat all the potato chunks up!

[scottranda]

Ribs on the offset!

[Dr. Pepper]

That's a stainless offset? Nice!

[scottranda]

Dr. Pepper no, it’s just steel. 1/4” in the chamber. 3/8” on the firebox. Had it fabricated for me.

[Ernest]

Meatloaf sammich on Sola bread

[CowboyAL]

Bbq ribs with my homemade bbq sauce ,and homemade rub,I also tried something new to my ribs and they turned out amazing

[RichieB]

Looks fantastic. Oh, if I may say you need to get to the gym. You really look like you're letting yourself go. Panhead John I'm sure would be happy to give advice as the Richard Simmons of The Pit.

[CowboyAL]

I know right it's a the good bbq I'm having thats why I'm slacking lol

[Panhead John]

We have to compliment your ribs…or else you’re gonna kick our ass! 😂

[jfmorris]

This weekend we were still covered up with meals brought to us by kind folk who are doing their best to help us after Yvonne's accident and surgery. We got some great Italian food on Friday night, and a cake, and I didn't get tired of it until Sunday, when I made shrimp and grits - substituting polenta for grits in this case...

Sadly this was not made on the grill, but on the stove top instead.

[Dr. Pepper]

jfmorris Panhead John Yeah, OK, but.....the dish presentation could have used a little more paper, ya know.

[jfmorris]

Dr. Pepper I have not yet received my shipment of the latest PJ signature series plates. I'm having to eat on Dollar Tree glass plates in the mean time...

[Panhead John]

Damn USPS. We finally get our factory in Somalia back up to full speed, now we’re having shipping issues.

[JakeT]

Made some Reubens with leftover pastrami reheated in the sous vide bath. Homemade quick sauerkraut of course. Delish!

[Dr. Pepper]

Such a classic sandwich. Looks great.

[Elton's BBQ]

Bone-in pre coldsmoked porkloin..

[CaptainMike]

Love corn in my taters!

[smokin fool]

Coupla small roasts marked as rounds, musta been cut by A. Hacker. Butcher.
Anyway dry brined with Texas 1836 this morning, hit with my dry rub outta the fridge and onto the Keg.
Using Jealous Devil with pecan chunks
Breezy here today, hoping it will run 270ish finishing about 16:30

[Attjack]

Grilling cheese before tri-tip, brats, and asparagus (not pictured).

[smokin fool]

Done. Had a car emergency that I had to get to so the meat was on longer than I wanted.
Inside temp got up to 262 on one roast and 153 on the other so no med rare tonight