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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021

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    Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021

    Summer is here in the northern hemisphere! Welcome to our new SUWYC Volume 22! please place all your shared cook pics here. Here's a link back to the Spring 2021 topic.

    PLEASE NOTE: If you post a pic here, you are giving us permission to use it (credited to you/your username) in our newsletters and social media.

    #2
    8 pound pork butt on the Grilla OG. 5 hours into the cook. IT is 170. It was still slightly frozen when I put it on.

    This is my second cook on the OG. It almost feels like I’m “Cheating” because I’ve only plugged it in, pressed a couple of buttons on my phone and then put the meat on the smoker.

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    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I always think pork butt defrosts faster than it does in the fridge, but I've noticed that the last two I did which were partially frozen in the middle....really didn't impact the cooking time. That center will get above 32 F fairly quickly it seems.

    • ecowper
      ecowper commented
      Editing a comment
      Yeah, I’ve been starting my pork butts from frozen for a while now. I get the rub on them, wrap them in plastic wrap and then foil, and freeze. When I go to cook them, I literally just pull from the freezer straight to the smoker. Works great, don’t notice a difference, takes perhaps 45 minutes longer than not frozen.

    #3
    Well, on the last day of Spring, I woke up early and fired up the Slow 'N Sear Deluxe Kamado, in kamado mode, lighting the fire about 6:30AM, and kept things going until about 7PM. I dropped a 10# boston butt on first, dry brined and rubbed with MMD. At lunch time it was joined by some Nathan's franks and some Johnsonville brats. After lunch, the butt moved up to the extension grate, and I added a big mess of rib tips and skirt meat that I trimmed from four racks of spares and stashed in the freezer several months ago. So glad I saved the rib tips. They were dry brined and coated with the Rendezvous seasoning that you can find over on the free side. Rib tips served as "first dinner" around 5:30, and we had "second dinner" when I pulled the pork at around 7:30pm.

    I ran the cooker all day at 275F to 300F, and am glad I did. It got things done a little quicker, and I was very pleased with the bark on everything. Nothing was wrapped. The skirt meat served as cook treats during the mid to late afternoon...

    I got a hat and shirt that for father's day - the hat from one daughter, shirt from the other, and got a little assistance from my 5 month old "Grill Novice"... the women freaked when I turned around and opened the cooker and exposed the baby to a big cloud of smoke, haha. She just had baby+BBQ smell the rest of the day!

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    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Now I’m really hungry.

    • hexidecimate
      hexidecimate commented
      Editing a comment
      my eight month old son loves to watch what is going on when I'm grilling

    • bbqLuv
      bbqLuv commented
      Editing a comment
      Train a child in the way they should "BBQ"
      Even when they grow old he will not depart from the "Pit" -- BBQ 101

    #4
    That's a great looking cook, and that little sweetie pie ain't too bad either.

    Comment


      #5
      Steven Raichlen's recipe for wine marinated flank steak with pinot mushroom sauce. Served on spicy black bean stew.

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      • jfmorris
        jfmorris commented
        Editing a comment
        We love mushrooms. Especially in a nice gravy with steak. You got my wheels spinning for my next cook! . I'll be digging through the BBQ Bible website for this recipe.

      • theroc
        theroc commented
        Editing a comment
        jfmorris - I'll save trouble of searching. Here's the link

        https://barbecuebible.com/recipe/win...ushroom-sauce/

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        I would not come up for air until the bowl was licked empty of any remains.

      #6
      I give you Louisiana crawfish served over brown rice with a garlic-lemon-parsley-butter sauce.

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      (This is also probably as close as I will ever get to Attjack's plating!)

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Crawdads are almost like shrimp! (Poking fun, because I can 👏🏼)

      • TripleB
        TripleB commented
        Editing a comment
        I have some mud bugs in the freezer. Looking for something apart from etouffee to make. Can you post your recipe or send it to me private email. Thx

      #7
      Family cookout
      Pork Butt
      Chicken Rotisserie
      Brisket
      Best Potato Salad
      Baked Beans Click image for larger version  Name:	3BA0E6AC-A78D-4DAA-ACC8-4A298DF343B0.jpeg Views:	0 Size:	4.08 MB ID:	1048122Click image for larger version  Name:	61AA0694-CAE0-4252-BBDB-034F222B5548.jpeg Views:	0 Size:	3.47 MB ID:	1048120Click image for larger version  Name:	6276BE81-657E-477A-B990-DF3FE84E881B.jpeg Views:	0 Size:	3.52 MB ID:	1048121Click image for larger version  Name:	42B1D7B3-A478-4E01-9314-085379AAF362.jpeg Views:	0 Size:	5.15 MB ID:	1048119
      pre cooked
      forget Faux Cambro
      Sous Vide
      Click image for larger version  Name:	8735DF18-1612-41AC-AF09-CBD93D4CE970.jpeg Views:	0 Size:	3.94 MB ID:	1048123

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Nice view over yonder.

      • FireMan
        FireMan commented
        Editing a comment
        Enough fer an army!

      • Troutman
        Troutman commented
        Editing a comment
        Food looks great, and I especially like that Anova container.

      #8
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      Tri Tip today. SV and then a good sear on the BGE with a SnS Charcoal Basket. Finished at about Medium (the way we prefer it) Happy Father's Day!

      Comment


      • TripleB
        TripleB commented
        Editing a comment
        Is that a chimichurri sauce?

      • Skip
        Skip commented
        Editing a comment
        Yes. Vey simple, Butter, EVOO, Garlic Powder, Parsley, S&P.

      • DWCowles
        DWCowles commented
        Editing a comment
        Love me some tri-tip….nice job.

      #9
      Cheshire pork ribs. These are OUTSTANDING. All dark meat, very deep pork flavor, with that crispy fat down by the back of the bone.

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      • treesmacker
        treesmacker commented
        Editing a comment
        That looks really good, but I'd chew those bones much cleaner than that!!

      • Troutman
        Troutman commented
        Editing a comment
        The bones say it all !!!!

      • DWCowles
        DWCowles commented
        Editing a comment
        Dang! Someone stole the meat off the bones in the last picture. Nice cook as always.

      #10
      I was going to do this here

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      But I went this route

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      • Troutman
        Troutman commented
        Editing a comment
        I'll take unfancy (although the "smear" is pretty neat !!)

      • Daba's BBQ
        Daba's BBQ commented
        Editing a comment
        LMAO

      • DWCowles
        DWCowles commented
        Editing a comment
        Still great pictures.

      #11
      Had a college reunion, was feeding 20+ guys (once a house dad always a house dad I guess) so I decided to spring for some gourmet pulled pork sandwiches, 18lbs of pork butt (rubbed with MMD), homemade Cajun coleslaw, pickled onions, and Mac & cheese on the side. Click image for larger version  Name:	E1F2A2AB-4701-42F9-9865-63127861E4F6.jpeg Views:	8 Size:	2.74 MB ID:	1048194Click image for larger version  Name:	2F5EDB28-F21A-423F-9CE8-9489C30F5C63.jpeg Views:	8 Size:	3.38 MB ID:	1048195Click image for larger version  Name:	62D716E4-C71E-4193-A856-7EFE7F6AF489.jpeg Views:	8 Size:	2.38 MB ID:	1048193
      also decided it would be a good time to try running my first brisket ever, overnight… during the week while I had to work. Well, I learned a lot. Got a pretty good crust, learned lots about overnight temp control, and how to trim (or not trim) a full brisket. Regardless, it was very good, something I’m certainly proud of for a first try, and my wife and friends were pretty impressed with both my dedication and the outcome. Click image for larger version  Name:	D8C7DD70-15EA-40C4-BAC1-108976B1147C.jpeg Views:	8 Size:	4.09 MB ID:	1048198Click image for larger version  Name:	0C0692C5-7E48-4A2F-B7B2-485B5EA6072D.jpeg Views:	8 Size:	3.42 MB ID:	1048197Click image for larger version  Name:	825E3916-A3A1-4163-B5C5-AE7F1CF8046A.jpeg Views:	8 Size:	3.11 MB ID:	1048196
      Final outcome… a whole slew of food for the reunion (although we ate the brisket before the reunion based on timing and my wife’s request to get some of it fresh!) Click image for larger version  Name:	8EBA65A4-DBBA-4E34-9BEE-568A50454FB8.jpeg Views:	8 Size:	4.28 MB ID:	1048199Click image for larger version  Name:	0DC153F2-8958-4C18-92E5-3F725DD4BBCB.jpeg Views:	8 Size:	4.25 MB ID:	1048200
      Last edited by jhoskins; June 20, 2021, 07:29 PM.

      Comment


      • csgmark
        csgmark commented
        Editing a comment
        What a beautiful platter. Excellent!

      • Bacalicious
        Bacalicious commented
        Editing a comment
        Just AWESOME!!!

      • tmaan235
        tmaan235 commented
        Editing a comment
        Damn, just Damn! Nothing left to say
        I am so hungry and it's too late to fire the grill...

      #12
      Had some fresh rainbow trout I wanted to smoke today, but some kind of tropical storm was blowing through Georgia. No matter, nothing my high tech rain deflection system couldn't handle. Served with cauliflower
      Attached Files

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Funny! 😂😂😂 …… I clearly see applications for your amazing Hi-Tech invention in the near future, for the Mars Rover.
        Last edited by Panhead John; June 21, 2021, 03:21 AM.

      • FireMan
        FireMan commented
        Editing a comment
        Wanted to keep the fish dry eh?

      • ecowper
        ecowper commented
        Editing a comment
        FireMan those wet fish in the water just won’t cut it

      #13
      Originally posted by BradNorthGA View Post
      high tech rain deflection system
      🤣🤣🙌🏼👍🏼

      Comment


        #14
        Cooked a rib roast on the performer with a couple chunks of pecan. My wife made scalloped potatoes and spinach. 😋
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        Attached Files

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          You nailed that sucker !!

        • Old Glory
          Old Glory commented
          Editing a comment
          Coast to coast perfect!

        • ecowper
          ecowper commented
          Editing a comment
          OMG why didn’t you tell me about this roast? I would have been there wearing my best Sunday clothes!

        #15
        YOLO Ribs. Was too lazy to open up the new grate probe for my Smoke, so I lit some coals, tossed some wood on, plopped on the ribs and... let them cook. How hot was the cook? Got me. I'd guess around 300F drifting down, but... it's Sunday.

        HOWEVER, I did do a little experiment. This is a full rack split in two with two different rubs. On the top, Killer Hog's The BBQ Rub. On the bottom, Three Little Pigs Memphis Rub.

        Applied rub about 2 hours before starting the cook:


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        Two hours in:

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        And done at almost precisely 4 hours:

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        rub verdict? Yes. Both were really good. Not a TON of difference but I liked both. MAYBE a slight nod to the Three Little Pigs. Very slight though.


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