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

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    Smoked spares with MMD on the smoke vault. Threw on potatoes for Meathead 's smoked potatoe salad.

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    Last edited by theroc; July 11, 2021, 03:56 PM.

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I’ve been meaning to try the potatoes salad. Looks great! As do the ribs!

    Smoked Italian sausage loaf sliced, with smoked eggs (local turkey farm), tomatoes, fresh basil, and cheddar. Grilled white peaches with sea salt, cinamon, crushed pecans and almonds with a plop of ice cream. No pics of icecream on top, sad face.

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    • Troutman
      Troutman commented
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      Grilled peaches with vanilla ice cream is the bomb !! Actually got it on my menu for this evening. Well done sir !!

    • Mudkat
      Mudkat commented
      Editing a comment
      They were a favorite that’s for sure. Enjoy your peaches!

    Beef ribs on the Weber kettle. This kettle is pushing 15 plus years. And soon will be replaced. The ribs were huge coming in at well over 6 pounds. Salt and pepper on a mustard hot sauce smear. 9 hours at 250-280.
    Attached Files
    Last edited by Rob whatever; July 11, 2021, 10:11 AM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Wow! Yet more beautiful beef ribs! Yours are so moist! Perfect.

    • treesmacker
      treesmacker commented
      Editing a comment
      Dem Bones!!

    Last night’s hanger steak. Rubbed with GRub Garlic/Coffee rub (my friend’s company). Grilled hot and fast. Served with grilled corn-on-the-cob.

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    • ecowper
      ecowper commented
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      Beautiful!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Yum!

    • RonB
      RonB commented
      Editing a comment
      That looks great!

    Here are the rubs….

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      Was in the mood for some shellfish. 😋😋😋 Click image for larger version

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Delicious! Enjoyed with a crisp white wine & crisp baguette?

      • Mudkat
        Mudkat commented
        Editing a comment
        Oh boy!

      QVQ lamb leg with fried Brussels+bacon+blue cheese

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      • Polarbear777
        Polarbear777 commented
        Editing a comment
        Smoked to 130F. Guests cancelled.
        Bagged and into SV at 135 for ~70 hours. Ice bath and refrigerate until the weekend.
        Hot finish smoking at 350F until 130 internal.

      • Mudkat
        Mudkat commented
        Editing a comment
        Guests canceled? Cancel them from your invite list. Looks great!

      • Whiskeyman53
        Whiskeyman53 commented
        Editing a comment
        The plate looks fantastic. Great lob on both.

      Smoked a tri-tip over mesquite, then did a sear with a chimney for the first time. Picture shows the first half completed.
      Building a chimney fire is more work than using a propane torch, but the visuals and sounds are much more satisfying! 👍
      Attached Files

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        Reverse-seared 40oz Cowboy Ribeye seasoned with Coffee Rub with sautéed Burgundy Wine Mushrooms!
        Attached Files

        Comment


        • treesmacker
          treesmacker commented
          Editing a comment
          What Panhead John said! Sign up - we'd love to have you here!

        • SmokingPat
          SmokingPat commented
          Editing a comment
          Another Trader Joe's Coffee Rub fan, I see. I love the stuff!

        • KiloVolt89
          KiloVolt89 commented
          Editing a comment
          Perrrrrrrrfect color holy cow now I need some steak. Thanks a lot!

        Shrimp and Clam Boil! Always a great summer time dinner! Cheers! 🍤 🌽 🥔
        Attached Files

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        • treesmacker
          treesmacker commented
          Editing a comment
          Gotta love that first pic... and the second pic isn't half bad either! You should join us as permanent member!!

        Did the lamb leg last night. Taste was great. There was some fat running through about half-way through the cut. Had with grilled russet. Thanks to Stuey1515 and Bkhuna for your input.
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        • Stuey1515
          Stuey1515 commented
          Editing a comment
          No probs at all RichieB, none of us are born with the knowledge. Glad it worked out for you

        My buddy postponed his 4th party last weekend because of weather. I smoked the ribs last weekend anyway as a "practice run" for the rescheduled party.

        SLC cut, modified meathead memphis dust, 36hr dry brine in plastic wrap, cherry and apple smoke. 2 racks glazed with homemade bbq sauce, one rack dry. Rested, cut into individual ribs, went to the party. Got lots of compliments and they went fast.

        There's always room for improvement, but I'm at a level where I can be really proud of my ribs.

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        • gboss
          gboss commented
          Editing a comment
          Rib prices went up almost 50% compared with last week!

        • Whiskeyman53
          Whiskeyman53 commented
          Editing a comment
          Great looking ribs, what did you do to modify the MMD rub? I wanted to do ribs this weekend and also noticed a big jump in price since the start of summer. The weather didn't cooperate this weekend so maybe next weekend.

        • gboss
          gboss commented
          Editing a comment
          Whiskeyman53 I didn't have any ground rosemary, so I used (not as a substitute, but as a replacement to see the difference) ground sumac instead. I substituted (really, added) some gound Long Pepper for the ground black pepper.

        Tonight I tried to cook the Pork and Peaches recipe that several have cooked in tribute to EdF who recommended it to others. For a while, I feared this post would have to go on the failures thread, but the outcome is a tribute to Ed's knowledge in recommending such a robust recipe that it's hard to ruin.

        For the meat, on Friday's trip to the UF Meat Market, I found they had fresh ham roasts on sale for 99 cents a pound. I was intrigued. And since there were no pork butts on hand, I chose one in the size range suggested for the recipe. From my reading, this cut is just the ham cut but not cured.

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        Where this almost failed is that I set up my Kamado with my 14 inch Lodge cast iron pizza pan as a plancha. The recipe doesn't suggest a temperature, but suggests running close to the smoke point of olive oil, so I chose 350. Like an idiot, I let the pan sit on the grill at 350 for 45 minutes to an hour, but didn't check that it had equilibrated to 350 with my IR gun.

        Things looked great at the start:

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        I even got a pretty good sizzle when I dropped the meat on. But, alas, the pan surface temp was only around 200 even 8-10 minutes into the cook with the lid closed. I gave another 5 minutes and things were no better, so it was rescue time.

        I pulled the pan off and transferred the pork and peaches to the grill top and opened the vents for warp 10. I did a few flips, watching the roaring flames with the lid open. At least I nailed a perfect 140 internal when I decided it looked right and pulled it off to check with my Thermapen.

        I barely achieved a passable sear on the pork and probably pulled the peaches a bit before the best caramelization, but this stuff was delicious.

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        I can't imagine how good it would be done correctly.

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        I will need to optimize this plancha set-up, as I may want to use it in SVQ. I'm thinking running more like 450 than 350 and warming the pan in the oven in the house for a couple of hours first.

        Anyway, RIP Ed, and thanks for all the knowledge shared that we can still look up and use.

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Thanks for the tips on the cook. I have an uncured frozen ham from last year's ½ hog purchase, and have wondered what to do with it.
          I had not heard/read about EdF. He was very much alive on this site, with over 3000 posts! As you said, RIP.

        • treesmacker
          treesmacker commented
          Editing a comment
          Your skill shows here!! Nice save.

        Korma with homemade Naan bread

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          That looks very tasty, and a break from all of our usual front, middle & rear seared ribeyes.

        Chicken, some with memphis dust, some marinated, some breaded. With yellow rice.

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Do I see a crust on that rice? That's the part I want. Plus the chicken.

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