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

[glitchy]

Frozen burger patties from Wally World, but the view and the fishin are more important than fancy cookin this week. Putting the grill up to its name though.

[jfmorris]

Awesome view! Glad to see you take the grill on the road! Perfect reason to have this bad boy. Now, show us some FISH on that grill!

[jfmorris]

Cool. Grill has a peg leg...

[glitchy]

jfmorris Who eats fish? I just play with them and put em back. Actually, I will eat walleye but their not plentiful in this lake. Mostly bass and Northern Pike. I haven’t stripped Y bones for so long I don’t think I could remember how.

[Old Glory]

Pork Tenderloin cooked on the BGI with Orange Pepper Rub

[Richard Chrz]

beautiful cook and photo.

[Old Glory]

Richard Chrz Thank you sir!

[Dewesq55]

Nice knife, too!

[Whiskeyman53]

Rainy day today but I took advantage of a weather window of opportunity and grilled a pork loin with SPG for a rub and slivered garlic placed into slits in the loin.

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[RichieB]

Picture not showing. Is it me this seems to be happening more often. I know it's been a crap shoot for me. Same method all the time. Upload Pix and from phone.

[surfdog]

Same

[Richard Chrz]

I have cooked hard for 4 days straight, swinging big lids, bags of fuel, & heavy racks. Tonight I did for me.

[Richard Chrz]

jfmorris , I have considered putting myself into one of the KCBS events, but the more and more I think about it, I do not want to try and make the same food someone else is making in the same way, and be judged on some level, of cooking that would not represent what I like about bbq. Nothing against it. I'd rather put that energy into cooking for friends, neighbors, and family, that will enjoy the day, and the food. I will likely do a few more here and there like this past weekend.

[jfmorris]

Richard you hit the nail on the head about my thoughts, since first looking at the local KCBS events a couple of years ago. It's just not worth it. Plus you gotta pay to enter, and pay for your own meat. Unless you know you are likely to win, better to spend that money feeding family and friends.

[Troutman]

Love the metal sign Richard.

[glitchy]

Ok, the burgers were actually last night. Tonight I made the most expensive choice NY Strips I’ve ever bought, thanks to the media over-playing a brief supply interruption.

[dtresca]

Chicken breasts on the Kamado tonight.

[Santamarina]

Smash burgers with freshly ground chuck…breaking in my new Made With Meat 500w grinder!

Anyone else use shredded cheese on burgers???

[jfmorris]

Looking good! And, I've used shredded when I was out of sliced...

[Panhead John]

+1

[smokin fool]

+2 on shredded or a cheese cut of the block

[tamidw]

Indoor cooking today, spaghetti at the request of the kid. Then strawberry shortcake with lemon pound cake for dessert.

[Soonerpop]

Last night I made Malcolm Reed’s latest recipe, Brown Sugar Bourbon Skewers. I followed his recipe except for the glaze. I used Rib Candy Apple Habanero for the glaze. They were gooood. Sorry for the lack of food styling in the pic. This pic was after dinner, the remains, and I forgot to take one on the grill. Anyway, ole Malcolm doesn’t do many bad recipes.

[RichieB]

I follow him on FB, subscribe to his Y.T. channel and have his app on my tablet. I got this recipe noted and will be doing it.

[Soonerpop]

RichieB I have the app, and the recipe isn’t on there yet, or on the website. YouTube seems to get them first.

[RichieB]

I would think he updates the app. Even though I think this recipe was from someone else, so maybe he won't drop it in the app. The Y.T. channel is a good resource for current stuff.

[BradNorthGA]

Smoked some rainbow trout on the BGE last night

[Dewesq55]

Meathead's Simple Bacon. The belly was just a scoche over 5 lbs. It cured for about 5 days. I smoked it with lump charcoal and apple wood on the mini-WSM/Smokey Joe at 225°F. It took nearly 3½ hours to reach 150°F IT throughout. I sliced of the 2 ends and snacked on them. It tastes fine, but as with the first one I made several years ago, it isn't nearly salty enough for me. It doesn't REALLY taste like bacon to me. Next time I will increase the salt significantly.




Sous chef Leo guarding the smoker!

[jfmorris]

Dewesq55 I think I cut the sugar in half and doubled the salt. Wife still didn't like it, but it did make for a saltier taste, which was closer to what I liked.

[Dewesq55]

jfmorris - Thanks. I'll give that a try next time. I will say, that I sliced and cooked up a few strips this morning and liked it more than I thought I did yesterday. But it still needs more salt and less sweet.

[Dr. Pepper]

Dewesq55 I also was unhappy with the blackened edges of the maple syrup batch when I cooked them in a saute pan. However, when I used the aluminum foil lined sheet pan in an oven set to 390 (instead of the usual 400), it still crisped up but didn't burn the edges. Better temp control, I figure.

[IdSmokeThat]

Smoked a 12 lb butt for 14 hours on my new pitboss pellet grill. Injected it with butcher bbq pork injection. Rubbed it with meatheads Memphis dust with a little tweaking to try something different. Skipped the crutch for the first time to see if I could get a better bark and it worked out damn well. Easy shredding and finished it all off with some Lexington dip. Plenty of leftovers and sammiches to come.

[Troutman]

More 21 day dry aged steaks, hill country sausage and Louisiana Cajun boudain hitting the grill....and hitting my plate

[Panhead John]

Looks damn good. What brand of boudin is that?

[Richard Chrz]

Did you age those yourself?

[Troutman]

CaptainMike yup you guessed it, Black’s baby. Panhead John it’s Zummo’s. Richard Chrz aged in Umai bags at home.

[rgriffeath]

Spatchcocked Guineafowl

[theroc]

Awesome! How was it?

[rgriffeath]

theroc It was great. It wasn’t gamey at all and had more flavor than the typical chicken. Two thumbs up.