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

[Elton's BBQ]

Pork'o rama..

[Hulagn1971]

First butts of 2021. Smoked in the WSM using hickory and peach wood. MMD rub as always

[Ernest]

That chicken looks so relaxed.... HAHAHA

[SheilaAnn]

Grillin’ and chillin’!!!

[Michael_in_TX]

I give you an Acadian take on the New England lobster roll: Louisiana crawfish tossed in a cayenne-lemon-mayo sauce, served on lightly-toasted sourdough bread.



(Yes, it desperately needs a garnish of some type, but I was doing all I could to keep the cats away from the food!!!)

[Ernest]

I disagree on the garnish. I think it's perfect as is. It says home!!!

[BradNorthGA]

Made some amazing pork chops on the BGE tonight. Smoked at 225* until an internal temp of 125* then removed the heat deflector, cranked the flames to max, & seared until 145* internal temp

[RichieB]

Diner is served. Rib Eye. Dry brined course pepper. Sweet potato. Butter, Agave/Maple syrup, cinnamon.

[theroc]

yes sir!

[Panhead John]

Excellent! (it’s coarse pepper).

[RonB]

This was dinner tonight after a week's vacation in the Outer Banks of NC. We ate lots of great food while there, and now it's time to pay for it:

[Red Man]

Strip steak cooked over oak.

[SheilaAnn]

I wanna hear about those mushrooms !

[Red Man]

SheilaAnn The mushrooms were really simple. Baby shiitakes sautéed with salt, pepper, garlic powder, olive oil.

[tamidw]

Smoked tenderloin, homemade bacon fried rice, and broccoli.

[Attjack]

Steak Salad.

I got some greens from the farmers market and some fruit. Then I fired up the Performer with the Santa Maria attached. While the tri-tip was over the fire I made a nam pla vinaigrette.

[glitchy]

We did a couple repeats this week for simplicity. This time got pics of the opposite, plated on the fine china, but no during cook pics. The second pic shows why today is a sad day.

[Huskee]

And this closes out our Spring 2021 SUWYC. Here's the new one for summer 2021: https://pitmaster.amazingribs.com/fo...22-summer-2021