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**gboss** · July 12, 2021, 06:38 PM

I've been meaning to try to make Nigerian Beef Suya for a little while now. Most recipes online call for peanut powder as a substitute for kuli kuli. I went to an African grocer nearby to see if I could find any. They didn't have any kuli kuli, but I came away with a jar of pre-mix Suya spice. I decided to give the pre-mix and the internet peanut powder recipe a head-to-head.

I used top round sliced against the grain into strips.

Both were delicious, however the homemade mix had noticeably brighter flavors. The peanut, ginger, alligator pepper, cubeb pepper, black pepper, and cayenne made a flavor profile I haven't really had before. The outside edges had a satisfying crisp to them. They could have used some acid to balance out the flavor, which is probably why they are usually served with tomato. I was too lazy for that. Next time I will do the accompaniments up proper.

**smokenoob** · July 12, 2021, 06:43 PM

Easy Hawaiian theme tonight!

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**jfmorris** · July 12, 2021, 07:38 PM

Over the weekend I pulled a rack of ribs out of the freezer, and at lunch time, realized those were probably thawed, and sure enough, they were! So, one rack of STL ribs, salted with kosher salt and coated with the Rendezvous seasoning from the free side, and onto the SNS Kamado they went. They ran at 275 from about 1pm until 6pm, and came out PERFECT. I used "turbo slow" mode for this cook, and the dry rub set so well that there was an impressive and flavorful bark. No sauce required. I did put them over the coals in the SNS for several minutes on each side at the end of the cook. They were fall apart tender and were a little hard to cut without tearing up, and might have been pulled a little earlier, but I'm not complaining.

FYI this is the first time I think I've ever cooked a single rack of ribs. I'm used to doing 3 to 6 at a time!

BTW, if you haven't tried this rub recipe, you really should. It's a nice changeup from MMD. A little less sweet (no sugar) and a little more savory. I really like the coriander seeds and have almost a pound of Indian coriander from brewing that I need to use up:

https://amazingribs.com/tested-recip...is-rub-recipe/

**Attjack** · July 12, 2021, 07:45 PM

Bacon Buffalo Blue smash burgers with gochujang special sauce, smashed potatoes, and prosciutto wrapped asparagus.

**mnavarre** · July 12, 2021, 08:04 PM

Pro tip:

If you want to make Guacamole but the only avocado you have that's even close to ripe is still to hard to mash. Grill that sucker:

Softened it right up. Some onion, garlic, lime juice, and a couple of Jimmy Nardelo peppers from the garden.

Mmmm. Tacos.

**JGo37** · July 12, 2021, 08:28 PM

Tonight I tried an experiment making Philly Cheese Ribs. Maybe it's just me, but I've never seen them before. I liked them so much that I posted the 'recipe' - the way I made them tonight - in the beef recipe channel.

**Slieb845** · July 12, 2021, 08:45 PM

Tilapia, grilled broccoli, and baked potatoes.

**Dr. Pepper** · July 12, 2021, 10:50 PM

Now that I have been nudged into using my Joule SV machine, I bathed a 17 oz frozen end of a Costco Pork Rib Roast that I had sliced and vacuum bagged. 140F for 150 minutes, then into the freezer on a rack with some of Hank's Pork Rub, S & P while I started the splits on the grill. Seared, and eaten with leftover green rice pilaf and coleslaw from the younger daughter's Bday party on the 8th.

**Troutman** · July 13, 2021, 07:08 AM

Taco Tuesday. Wagyu Flank marinated in an asado marinade. Served with all the fixings....

**smokenoob** · July 13, 2021, 07:14 AM

I could eat that for breakfast! Nice soft taco holders, have a source?
edit: found em on Amazo……

**Richard Chrz** · July 13, 2021, 04:23 PM

I was not planning on spicy chili cheese fries for dinner, but then I heard it was #nationalfrenchfryday .. so I did a thing… And on a lighter flavor, a snack I made myself earlier in the day of a lemon bar, fresh raspberries, and a lightly whipped sugar sweetened heavy cream to separate and balance the two tarts.

**WVsmoke** · July 13, 2021, 05:08 PM

The perfect meal on a hot day. Meathead’s Kermit Grilled Pork Chops along side homemade potato salad, a summer corn salad, topped off with Georgia Peaches and ice cream. Forgot all about the heat.

**smokenoob** · July 13, 2021, 06:20 PM

This all I got, had friends over for wibs and it turned into a feeding fwenzy…..wibs was gone before I could snap a pic

Duroc last meal wibs , half crutched, half with some bite. Love to get guests opinion on both!

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**Michael_in_TX** · July 13, 2021, 06:34 PM

For the first time, I did a smash burger. It turned out pretty snazzy!

Yesterday I went looking for my cast iron griddle, but couldn't find it. Well, apparently I had put it in the garage for some reason so it had quite a bit of surface rust. I spent the evening cleaning that off and reseasoning it. I was going to do these on the Weber, but we've had rolling thunderstorms all afternoon, so I did them on the griddle placed atop two of my electric stove's burners.

(This required some advanced planning on where I was going to put things as those burners will create some obvious hot spots.)

Following everyone's advice on my recent thread, I got everything in place as I knew this was going to be a really fast cook. I carefully portioned out the balls into 3.5-4 oz patties, two of them. I butted the insides of a bun with a little ghee and placed that on the griddle and started heating it up. I also added some sliced onions once the griddle got hot enough.

When the buns were toasted, I removed them. The griddle over the burners was about 450 F with the areas not over the burners about 300 F. I then plopped the two balls down and smashed them with a heavy spatula with a little help from some parchment paper. This step was a lot easier than I thought it would be to get a nice "smash." However, on of the burgers was now occupying a good portion of the griddle not over a burner, so it did not cook as fast.

I then seasoned the two patties with some salt, but no pepper (I was concerned it would burn). When the edges started to crisp up, I shoved my spatula on the patties and checked. Nice and brown and crisp! I flipped them, added a slice of American cheese to each one and cooked for about another minute.

I then placed the two patties atop one another and onto the waiting bun. The bottom bun had been slathered in an interesting sauce I found which is 1/2 cup Japanese mayo, 1 tbl mustard, 1 tbl grated onion, 2 tsp hot sauce, and 1 tsp Worcestershire sauce. I also added the grilled onions on top of the burger patties as well.

This was a burger! Wow.....the crispness of the patties really makes this. Mmm...and yes, I agree with others that insist on putting grilled onions on these. It really adds something.

Here's the plating shot. You can also see I scraped up some of the crust brown bits from the griddle and added them to the top of the onions.

I had to wrap the silly thing in parchment paper as the juices were getting all over the place!

All in all, it turned out really good, but, of course, there are some things I'm going to try differently. I may go down to 85/15 and instead of 80/20. There's a lot of grease in these things! I may also try just having a single piece of cheese between the two patties instead of two.

And, obviously, doing this on the grill to eliminate the hot spot problem.â€‹

**Old Glory** · July 13, 2021, 06:58 PM

Pork Tenderloin in the BGI with Heath Riles Sweet BBQ Rub and my new Knife

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

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