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

[RolfTaylor]

I have been rationing my pastrami, so I still have some! Last night I made hash with pastrami (sorry no pics). First time making pastrami hash, but it was as good as I expected.

I had some fingerling potatoes. I microwaved them for about 10 minutes. Then I squeazed the insides out. Broke the skins in two so the insides would be able to crisp.

Sauteed onion and garlic (I used mostly pal kernel oil, with some bacon grease) added the potatoes, After they were getting brown threw in some left over roasted veggies and cooked until the liquid from those was absorbed.

It did stick a bit, but not too bad. Came out awesome. Of course I love any kind of hash/fired potatoes so it wasn't a high bar!

I think I will buy some potatoes and make another batch tomorrow. I love pastrami sandwiches, but I made enough pastrami this time I have enough for other things. I am going on a trip and don't want to leave it all for the family LOL (labor of love).

TIP- I like deli pastrami that is steamed after slicing. I have found if I wrap it in a wet paper towel, and then microwave it in short 10 second bursts (rotating each time) I can get that same hot and juicy texture.

[Jfrosty27]

I did a rack of prime grade beef plate ribs today. Got them from Wild Fork foods a few weeks ago during one of their sales. Still expensive, but better than the usual.

As I trimmed up the rack, I was impressed with the amount of marbling. Truly prime grade. I hit the rack generously with Recteq’s Heffer Dust last night and let them soak up the salt while I slept. Then on the Recteq at 7:30 AM at 250.

After about 5-5.5 hours they hit the stall and I bumped the cooker up to 275. No wrap. Another 2 hours or so and they were done. Probed like butter at 195-200 depending on where I pushed in the thermapen. I loosely tented with foil and put in a warm oven (off) to rest for two hours.

These were my best effort on beef ribs to date. Melt in your mouth. Like eating beef flavored butter almost. Really rich. Could only finish about 2/3 of one rib. Leftovers! So good.

So far I have done these, a Picanha, and pork back ribs from Wild Fork. Really happy with their product so far.

[Dr. Pepper]

Your ribs look delicious! Nicely done.

[Steve R.]

I was inspired earlier this week to cook Francis Mallmann's grilled pork and peaches, in honor of the late, great EdF. At the last minute, with a break in the weather, today was the day. My peach grilling game needs work, but the whole thing turned out great on my Blackstone griddle. The family raved about the grilled pork butt.

Recipe here.


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[SheilaAnn]

Your peach game is just fine! Oh… and the pork looks good, too!

[Steve R.]

This is one of those odd recipes that tastes WAY better than it looks. I ended up questioning whether I should have put the peaches right next to the meat likes the recipe says to do. The butter didn't melt on most of them before they were charred and ready to be pulled off. I might cook those at a lower temp next time. They still turned out fine, though.

[SheilaAnn]

I had a bunch of peaches from CSA. I made ice cream! From past experience, you don’t want to grill so low that you end up "macerating" the fruit. I speak from experience 🤣

[smokenoob]

Coming off a seafood binge…..
having burgers next, honest!

[grillinglousiana]

grilled chicken thigh s /radish /corn
the radish in a foil pack with sea salt /olive oil/balsamic vinegar/ butter
corn in foil pack..with oil/butter/salt/pepper/cotija cheese


chicken/sea salt/homemade rub/lime juice
grill over direct heat to char/put in dutch oven
with browned garlic/and basil/
add chicken to oven/add lime zest /1 quart of salsa/charred serrano peppers /cook at 350
.45 to 60 minutes/till 165 internal.
cooked on weber 22 with sns/and b&b charcoal lump
failed to get final photo..to busy packing up i guess

[smokenoob]

I’m driving your way right now!

[SheilaAnn]

Is that a whole stick of butter with the corn? BOY!!!!

[grillinglousiana]

i use amish roll butter.
just a piece i cut off

[ofelles]

It's 5:00 and 111° outside right now. So some easy comfort food tonight. Chipped Beef on a Shingle. Good old SOS! Served on sourdough.

[Jfrosty27]

Heck yeah! That’s some good eating right there! Hey if it can feed our military, it can feed me!

[SheilaAnn]

No……… (bad childhood memories). But I respect your decision

[smokenoob]

mouth watering!

[smokenoob]

Told ya!

[Ahumadora]

Smoked up some marlin covered in brown sugar that I had in the freezer, lamb ribs and legs, small pork shoulder, chicken lollipops, small chicken, venison sausages.

[smokenoob]

Marlin? What’s it like?

[Dr. Pepper]

It tastes like chicken.
(Actually, like swordfish.)

[Steve R.]

Blue marlin like squid and a variety of pelagic fishes, such as dolphin, tunas, mackerels and flyingfish.

[smokenoob]

Dr. Pepper oh man, me luvs swordfish!

[skipsdaughter]

We made food for a colleague who's dad passed away.

Pork in the crockpot, macaroni coleslaw, and family rebellion salad.

[taffenhoffsbbq]

Here’s my most recent cook on the kettle. Beef back ribs with jalapeño cheddar sausage!

[Dr. Pepper]

Man, all of these great rib pics are driving me hungry.

[Jfrosty27]

Oh man. Winner! Love me some beef ribs.

[Michael_in_TX]

After a week of non-stop rain, you know it is going to be chicken tacos on the grill: boneless, skinless chicken thighs marinated for three hours in oil, lime juice, (an illegal amount of) garlic, onion, cilantro, pepper and cumin. Then direct-grilled over pecan until 175-180 F. Finally, topped on HEB (it's a Texas thing) flour tortillas, with homemade cilantro-lime crema, hot pico de gallo, Tapatio (hey, sometimes the cheap stuff is the good stuff), and shredded cheese. Yum. Quod erat demonstrandum.

Thighs getting happy.....flipped every two minutes (lump charcoal gets hot).



I only put in two small chucks of pecan, honest! Thankfully, I was in no danger. With as quick as chicken cooks via direct-grilling, it was not over-smoked.



That char. That color!



Yum!



Perfection.

[Ernest]

Lazy day,

[SheilaAnn]

You s*ck. JK, beautiful as usual.

[taffenhoffsbbq]

You had me at cilantro lime crema, man I bet those were dank