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

[ecowper]

First summer cook! The last kid graduated high school yesterday, cooking some ribs in her honor today!

When I was at the store today, found a new (to me) BBQ sauce called Rufus Teague …. A maple-whiskey sauce. Tastes pretty good. Going to have to deconstruct and come up with my equivalent to it, I think. Used it to sauce the ribs at the end.

Made my wife’s macaroni salad …. She said "It’s almost right" …. Seems like a victory to me

Ate outside ….. summer solstice means it’s going to be bright and sunny until well after 8 PM and sunset won’t be until 9:15 PM …. Twilight until probably 10 PM or so. And we are having a minor heatwave, so who wants to be in the house?

[ecowper]

SheilaAnn it’s two graduates actually, they are 9 months apart, age wise … yes, I have two teenage girls that are nearly the same exact age. one of them loves cooking and grilling, one of them loves science and engineering. Since I both love to grill and I’m an engineer, I feel very special ….. also, I love that I discovered Rufus Teague, that maple-whiskey sauce is the bomb

[FireMan]

Yup, victory!

[Mr. Bones]

Rufus Teague do makes some Good Sauces!

[Skip]

I've been working on Pork Shoulder Burnt Ends and these are the best so far. A work in progress.

[Elton's BBQ]

Burgers & fries today..

[troymeister]

Some Asian Style Ground Chicken with Lettuce from the Garden

[troymeister]

A nice little Yardbird and some Baked Taters.

[ecowper]

That bird looks great!

[Soonerpop]

Barbecue day at my house yesterday. pork butt on the PBJ, beans on the Cookshack. Great sammies with a colebeer.

[HawkerXP]

PBJ, PBJ, PBJ!

[ItsAllGoneToTheDogs]

Started this food journey when tomahawks were cheaper than a ribeye per lb, and decided before I even cooked it what I wanted to do with the bone.

Smoked the shrooms for about 3 hours, steak did about 2 then a quick sear to burn up the last of my lump that I'd snuffed out previously due to weather.

(And for those following the fathers day thread, I had clothes on)





I trimmed off the bone and chucked it in a pot (misjudged here, bone was too tall to be fully covered by water one direction, so I built it a foil tent and the swapped sides for full submersion 20 hours into simmering. I also added onions (to include the skins), bay leaf, rosemary, celery salt, and chives from the garden.



Today I used the broth/stock to make some couscous

[ItsAllGoneToTheDogs]

Dr. Pepper the steak went about 2 hours at 160-180 until IT of 120ish, then I seared over coal quickly flipping until 135 internal roughly.

[Dr. Pepper]

ItsAllGoneToTheDogs Ahh, so a very low temp smoke. That explains. What I like to call a dry Sous Vide. Nice!

[SheilaAnn]

Baller!

[Jim White]

It was a dark and stormy...afternoon. So I pulled a chunk of smoked brisket flat out of the freezer and made a big pot of chili. It doesn't have to be cold outside to make chili! I also added some jalapeno and corn to some cornbread. It all turned out well.

[smokenoob]

That should keep ya warm in the life boat! you did inflate it didn’t ya? Biblical rains here, if ya see me float by, throw me a bowl of chili!

[Dr. Pepper]

Delicious looking!

[BradNorthGA]

Over the weekend I made some reverse seared pork chops and I haven't gotten my mind off them since. So when I saw two nice looking ones for a good price at Kroger today I couldn't resist. Topped with caramelized onions this time

At first I couldn't think what to fix on the side, but then I remembered that Panhead John is always clamoring for me to post more brussel sprouts pictures so I went with that

[Panhead John]

Thanks Brad! I really like your Brussels sprouts pics…..but.. then again, I like jock itch.

[mnavarre]

I love it when I get the good stupid ideas:









Yes, that is a carne asada dog, wrapped in bacon, wrapped in a frijole y queso quesadilla. With more cheese, avocado, crema and chipotle hot sauce.

It was one of my best good stupid ideas yet. Could have used some cilantro, though.

[ItsAllGoneToTheDogs]

and lime.... but I like your stupid idea, maybe because I myself see absolutely weird stuff and either buy it or try to make it myself. But a carne asada dog coming stock wrapped in bacon is something I've never even dreamed of before, but will now.

[WI Bubba]

Picked up half a lamb last weekend, so supper tonight was lamb chops. They took a 130° sous vide bath, and then were seared in a garlic infused olive oil. I kept the rub light so I could really check the quality of the lamb. Fried taters, and asparagus rounded things out. The lamb was good, but not knock your socks off great.

[Eric2662]

Sous vide rib eye, then seared on the "Grill Grates" grate.

[BradNorthGA]

Awesome technique! Looks amazing

[HawkerXP]

A couple of pork tenderloins, a "southwest" rub with a little peach for smoke.

[Josh Nila]

Here is what I’m calling a mid week brisket. I started it when I got home from work around 4:30pm. Pulled it off and wrapped it in foil around midnight. Internal temp was 175. Put it in the oven till it hit 225 internal. Once my thermometer alarm went off and let me know it was time to get up, I dropped the oven temp to 170. Then let it sit in the oven till I got home from work around 4pm the next day. Let it rest for an hour and sliced it up.

[Michael_in_TX]

That bark!

[SheilaAnn]

Oh dang!! 👏🏼👏🏼👏🏼

[Mr. Bones]

Nicely Done, Amigo!

[Michael_in_TX]

I give you Beef Bulgogi: A Korean-inspired dish in which steak (ribeye in this case) is sliced thin and marinated overnight in soy sauce, gochujang chili paste, rice vinegar, honey, ginger, garlic, and fiery hot peppers. Steak is grilled then served over brown rice and garnished with more hot peppers.

Here's the recipe: https://www.chilipeppermadness.com/r...ulgogi-recipe/

You can see the marinade in the bowl. I chose a nice USDA Choice Ribeye for this, although I probably would have been better off with a NY Strip (which was half price of the ribeye.) I partially froze the steak to make it easier to slice.



After a day in the marinade, the slices went into a grill basket.



And here they are on the grill! Wow this stuff cooks fast! I got into medium territory in just two minutes.



Tasty.