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

[Daba's BBQ]

Good morning everyone.

I made this black cherry bbq sauce that I use for my ribs. I use the 2-2-1 method and baste for the last 30 minutes or so.

Here is the recipe.

• Cherry syrup diluted in one cup of water
• 1 cup ketchup
• 1/4 cup Worcestershire
• 1/4 cup steak sauce
• 1/2 tsp each of garlic powder, black pepper, and onion powder
• Brown sugar (optional)*
• Bring to a boil on medium heat
• Reduce to low and simmer for 6-7 minutes

This will yield enough for approximately 2 large racks of ribs, depending on how often you baste. Personally, I like to leave an amount left over for those who like to dip or add some more sauce while they eat.

*depending now whether you or your guests prefer a sweet sauce or one that has a bit more tanginess to it; personal preference, of course.

[Daba's BBQ]

I am making the ribs tomorrow night. I'll post pics afterwards

[Sparhawk60]

How do you like Wild Fork. I got an order from them that included a brisket and I honestly like Costco's better. I also got some ribeye that are very good.

[Daba's BBQ]

I love Wild Fork. I have never had a problem with anything that I ever purchased from them. Those tilapia loins were from them, as are the ribs I am making tonight. I never smoked brisket until July 4th. The one I bought from them came in around 12 pounds, USDA Prime, and was super moist and tender. I am not a Costco member, I belong to BJ's. I might have to take a stroll into my local Costco to see what they have in terms of ribs, brisket, etc.

[Huskee]

Barkalicious pulled pork. Used my triple blend rub mixture. Smoked @ ~275 with hickory & orange wood chunks, wrapped after the stall in foil.

[Whiskeyman53]

You win....

[IdSmokeThat]

What's with the new picture there hombre? Great cook by the way looks amazing!

[Huskee]

IdSmokeThat well looky there, great minds !

[Daba's BBQ]

1/4 cup of Koji Cherry syrup to 3/4 cups of water
I use A1 steak sauce or something similar. I get mine from Target

[ofelles]

Hit the comment button in your OP and put this post in it. And tag Skip 😁

[Michael_in_TX]

Every once in a while I throw something together and it comes out far better than anticipated.

I had hamburger buns left over from the smash burger; onion, jalapeno, and lime relish left over from the chorizo tacos; and some salsa leftover from a recent Mexican restaurant run.

So I lightly buttered the bun with ghee and let it get toasty. I then added a tad more ghee to the pan and sautéed the relish for a moment. (Yes, I am getting into this ghee thing.)

I then added in two beaten eggs I had lightly-salted. A moment or two later they were done. (One of the things that has really gotten me perfect scrambled eggs is from Alton Brown: "If they look done in the pan, they will be overdone on the plate.")

I then topped the thing with the remainder of the restaurant salsa.

So, so good (albeit a bit messy!).

[Jfrosty27]

Dinner tonight was smoked pork chops. These were very thick porterhouse cut from Wild Fork Foods. Another winner from those folks.

I soaked them for about six hours in a generic Korean bbq marinade from the grocery store. At least that’s what it said on the bottle. 🤷‍♂️ Then hit them with Recteq’s Asian Persuasion rub just before going on the RT-700. Smoked at 235 for about two hours to an IT of 145. Didn’t bother to sear them.

Really, Really good. Incredibly tender, juicy, and full of flavor. And so easy to do!

[Panhead John]

Looks killer Mr. Frosty! I’m doing smoked poke chops as we speak.

[Dewesq55]

Those look REALLY good, both before and after cooking.

[mrteddyprincess]

Week night cook of stuffed portobello caps. Roasted bell pepper and onion with turkey smoked sausage and bleu cheese.

[Jim White]

[fzxdoc]

[WI Bubba]

Roasted a big 'ol chicken on the pooper tonight. The free range birds a definitely better than the grocery store ones.

[Attjack]

Quesadilla. These jumbo tortillas are great.

[Dewesq55]

What's in it besides cheese?

[Attjack]

Dewesq55 I had made burritos with the tortillas earlier so I had leftover refried black beans to use. I sauteed some jalapenos and onion too. After it came off the grill, I added avocado, sour cream, and habanero hot sauce.

[Michael_in_TX]

From the Street Taco Experiment.....meat (inside skirt steak) was a little chewy, but the onion, cilantro, and lime juice on top was....pretty close to divine.

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[jfmorris]

Last night I used some leftover chicken, along with mushrooms, black and green olives, to make pizza on the SNS Kamado. Three pizzas, one of them dairy free for my daughter (dairy is causing the grand baby issues), but the first one got a little burned. I had sent my son in law out with instructions to check the grill temp and closed the vent down a little, but he was clueless, and things were still too hot when I got out there with the pizza. Lesson learned last night: the pizza crust scorches black in about 1 minute when the Lodge pizza pan is over 800 degrees! I got it down to the 600 to 650 range, scraped all the burned crap off the Lodge pizza pan, and the 2nd and third pizzas came out without a blackened crust. The one below had really nice leopard spotting on the crust by the time I pulled it. I did not get a final photo sadly...

[Dewesq55]

Finally made and ate my first bratwurst ever. I made a few errors, but I think they came out more or less ok. I was a bit disappointed because they didn't taste like much, but I think that was mainly because I put too much "stuff" on them with 2 kinds of mustard, a pile of kraut and the beer braised onions. Next time I will smoke them:

[Jfrosty27]

I also like to keep my brat simple. Some spicy mustard, and a little kraut if I have it. But just a little. It’s all about the brat!

[Dr. Pepper]

I don't have an opinion about the flavor, but they sure look beautiful!

[Dewesq55]

jfmorris - They were Johnsonville originals. I'm gonna heat one up for lunch today and try it much more simply. The step-daughter came in much later in the evening yesterday and had one on the simpler side. She said it was very good.

[RichieB]

I did the flatiron last night. By far the best sear I have ever obtained from other methods. It is my goto from now on. When I bit into the steak I got an actual crunch and taste amazing.



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[RichieB]

Dr. Pepper I q'ved 4 hours at 129.5 on Wednesday. Prior to that dry brined a couple of hours. Shocked 30 minutes then in fridge till yesterday. Chimney lit up, steak out fridge, course pepper added. On chimney and flipped 2 times for 2 minutes at the most.

[Whiskeyman53]

Good looking steak, nice to see you took advantage of the one sunny and dry day we've had in the Bay State all July.

[RichieB]

Unfortunately Whiskeyman53 this weekend looks like another washout. Maybe sneak something in on Sunday.

[Sparhawk60]

My first attempt at injecting pork butt. I'll report back on the results.

[Sparhawk60]

SO I finished the pork butt this morning. I did wrap for the last couple of hours in foil. I will not be doing that again. It softened the bark way too much for my liking. Other then that the flavor is very good and the injection helped with moisture.

[SheilaAnn]

From the Street Taco Experiment.....meat (inside skirt steak) was a little chewy, but the onion, cilantro, and lime juice on top was....pretty close to divine.

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The other "Holy Trinity"