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

[Potkettleblack]

A lazy Sunday kinda cook.

cut up a chuck roast, had some small short rib bits… seasoned with Meat Church Holy Cow, put em on the grate of the OJB running 250-275 (I still mess with the vents too much, and the Jealous Devil XL briquettes confuse me a bit… almost out of them), with a couple chunks of mesquite. Couple hours in, when they were barked nicely, foiled with some beef stock, onion and garlic, and boated for a few hours. Flipped the pieces and fully crutched for another couple hours. Easy pull, and served over tortilla chips with Monterey Jack, borracho salsa, and sour cream.

probably gonna use the rest over rice or on chilaquilles.

if I’m 100% honest, I’d eaten two 2/2 THC/CBD gummies after I got the fire lit, and so was the most mellow I’ve ever been for this cook. So mellow.

[CaptainMike]

Gummies will do that to you!

[Andrrr]

Ha! The gummies would explain the upside down pic #1 too.

[Potkettleblack]

That’s just IPhone dumbassery

[MBMorgan]

if I’m 100% honest, I’d eaten two 2/2 THC/CBD gummies after I got the fire lit, and so was the most mellow I’ve ever been for this cook. So mellow.

[CaptainMike]

I don't think Mr. Cash was enjoying THC gummies, just sayin'......

[Potkettleblack]

sometime I might tell the story of the porn star with the four foot bong... probably not.

Whoops, I kinda just did.

[Richard Chrz]

Oh, I think I have been. lol

[Starsky]

Local store had choice packers for $3.99 a pound so I thought what the heck. It was a balmy 90 deg. today so I did the brisket in the Masterbuilt propane smoker. 10 hrs. at 250 to 265 deg. using a mixture of oak, hickory, and pecan with my own rub. Let it hit approx. 170 deg. then wrapped it in foil and finished in the oven until the flat hit 195 and let it rest. It was tender and juicy..One of my best so far in my opinion

[jfmorris]

Looks great! Amazing bark - I love the color.

[Mr. Bones]

Awesome Job, Amigo!

[Michael_in_TX]

Tonight I did something I've been throwing around in my mind for a few days: chile rellenos on the grill.

The first thing I did was char the poblanos directly on the (lump, not briquets, of course for this) coals. Those things char up fast over very hot lump!



Once nicely charred, I took them inside to a bowl and covered with plastic wrap and let steam while I cooked the chicken. Nothing fancy here, just chicken thighs seasoned with fajita seasonings (I used Malcom Reed's pre-Grande Gringo seasoning) and cooked until 180 F. Love that char.



I then adjusted my vents to get the temp down 375-400ish and went inside to prep everything.

Using the back of a paring knife, I scraped off as much of the skin as I could. I should have let these char a bit more, the skin did not come off well in some places, like the sides of the peppers. I then cut a slit in the peppers and tried my best to get out all of the seeds without tearing the rest of the pepper. Wow, poblanos have a lot of seeds. I then diced up the chicken fajita meat.

Inside the peppers I put the chicken, and then a 50/50 mix of shredded Monterey Jack and cheddar cheese. Onto a foil-lined backing sheet they went and back on the grill for five minutes until the cheese was melted.



I then topped it off with some Tapatio and some of the garlic-lime-crema I had left over from the fish tacos I did.



This turned out good (I ate two!), but it was missing something. Poblanos are just a hair above green bell peppers in flavor and spice. I think some thinly sliced or diced serranos would go well in the filling. I also may mix up the filling rather than doing it in layers. Some white onion would also help, too. Maybe a bit of chorizo as well.

[CaptainMike]

Make a salsa roja to spoon over the top.

[Mr. Bones]

Looks Glorious, as did yer fish tacos, MIchael!

Have I somehow missed seein ya post a receipt, or link to th garlic-lime-crema yer usin???

[Michael_in_TX]

The crema is very simple: 1/2 cup sour cream, 1/3 cup mayo, juice of one lime, 1 tsp garlic powder, 1 tsp Sriracha or other hot sauce.

[Dewesq55]

I love poblanos, though I get what you're saying. Pre-COVID, we used to go to Chili's occasionally (frequently?) Yeah, yeah, I know. . . Anyway, my favorite times where when they would occasionally substitute poblanos for the bell peppers in the fajitas.

[58limited]

I sub poblanos in many recipes, notably King Ranch Chicken - takes it to a higher level (I also use chipotle rotels - I'll never make King Ranch chicken without it again).

[Skip]

Pulled Beef Nachos on the MAK Saturday Night. Simple but tasty!

[Mudkat]

Looks tasty!

[CaptainMike]

Did you have some THC gummies last night too!!? Dang, I wish someone told me Sunday was Gummy Day!

[Mr. Bones]

Great nachos, Skip

CaptainMike, let's start up th lobbyin fer a National Gummie Day, Amigo!

I have zackly 2; never have tried em, jus got from a friend...

Or, we could jus declare next Sunday our own Pit Gummie Day...

[pkadare]

Did a couple of steaks on the MGS 560 yesterday, a tbone for me and a New York Strip for Ann. Both were marinated with olive oil, soy sauce, Worchstershire, balsamic vinegar, Djion, garlic, and pepper. I did the strip in the SV at 124 for about 3 hours and I did a reverse sear at 225 for the tbone until an IT of 108 then got the 560 up to 600 for the sear. I used Char Crust's Peppercorns and Roasted Garlic (thanks for the tip scottranda ) on the tbone and was very impressed, I'll be using it again for sure! I consider myself a fair steak cook but these were some of the best I've ever done.

Tbone getting some smoke.


Tbone resting prior to the sear.


Searing, this thing gets screaming hot very quickly!



An amazing crust!



​​The tbone plated. There was salad but who wants to see a picture of salad?

[pkadare]

STEbbq I'm loving the 560 so far. The only "mod" I've done is to bypass the lid detection switch as I'm using my Fireboard 2 instead of the built-in controller and it seems that with that combo, the fan shuts off whenever the lid is opened even if you've got it set to less than 500*F. Does well at low and slow and is a searing machine, though I have learned to let the grates come up to temp. I found with my first searing attempt that even though the pit temp shows say 600* pretty quickly..

[pkadare]

... you don't get a great sear until the grates are given time to get screaming hot as well. I've just received the rotisserie so that will be my next experiment. :-)

[WayneT]

That T-bone rocks! Beautiful sear and internal color.

[jfmorris]

​Well, this is a combination of multiple cooks over the weekend, oriented around my daughter's 24th birthday (and her husbands 32nd the next day)...

First, here's the level of bark I had after the stall on the pastrami I was smoking Friday. This is about 10pm, both pieces got to about 165, after being stalled for hours hours in the 140's and 150's. They had about 8 hours of smoke at this point, and I was tired, so in they came, and I immediately vacuum sealed them and put them in the the fridge.



The next day, about 1pm I fired up Anova at 195F, and put the two vacuum bags into the bath for 4 hours. While that was going on, I baked a big loaf of no-knead bread that had risen overnight. Here are the results after the 4 hour sous vide. Also, I apparently did not slash the loaf on top enough. I ended up with a big lengthwise split on the bottom, but no one complained other than me. I lost a little bit of the spice rub to the purge in the sous vide bags, but most of it stayed intact. Next time I will go for more than 1.5 days in the fridge with the rub, and smoke to 170+, which is what I was shooting for originally.



I carved the larger one up for folks to eat, leaving the small one for some lunches this week, mostly for my daughter who is usually over here everyday with the grand baby hanging out while her husband is at work...



While the pastrami was cooling down a little on the cutting board, before cutting, I did some smash burgers and corn on the Camp Chef flat top. Gotta have some side other than chips and dip, cake and ice cream, right? And not everyone was sure they would like pastrami, so a dozen burgers was an easy thing to add to the menu. I made sure to toast the buns BEFORE cooking the burgers, thanks to the advice received in the Pit recently. Worked great!



My FIRST serving.... I know the bread I made wasn't rye, but it was nice crusty bread and worked out well. I used grainy mustard and Swiss cheese. I also offered folks sauerkraut and thousand island dressing as toppings, and most folks preferred that. I kept my burger simple - mayo, mustard, ketchup and 3-4 hamburger dill chips. Mmmm. These were some of the crustier browner burgers I've done in a while, and very good. I had them again twice on Sunday!



At the end of the day, everyone LOVED the pastrami, and only 4 folks had a burger on Saturday evening, leaving me some to eat yesterday and today. It was funny how before they had it, most of my kids and/or their spouses said it was a weird thing to be making for a birthday dinner - I told them it was what their sister requested...

Yvonne and I also had fun on Friday night going to Kroger on our own to get the stuff to make the burgers, and to make a dairy free German chocolate cake and dairy free vanilla ice cream (I used coconut milk). She wanted to get out of the house, but was too scared to try getting on one of the electric carts, so I pulled her through the store in her wheelchair with one hand, while pushing the small cart with the other hand!



Thanks to the Amazing Ribs Pitmaster Club, without which I would likely not be doing most of what I do on the grill these days. I certainly wouldn't be smashing burgers on the flat top, and making my own pastrami.

[jfmorris]

RonB No, but I will definitely have to try that!

[glitchy]

jfmorris that last pic is priceless, Yvonne is one lucky lady. I think she knows it too since she took the pic. Hope she’s mending well!

[fzxdoc]

That last photo says it all about the love you have for each other and all you do for your family. It's touching, that photo.

And every time I see that flattop in action, I smile.

Kathryn

[drobinson]

One of my home dry aged prime ribeyes. Sous vide at 129 for two hours after 24 hour dry brine.
Topped with homemade herb butter and then reverse sear.. Served with twice baked potato and steamed asparagus. Simple dinner, but very good.

[Michael_in_TX]

That last shot!

[Criscrete]

My first whole chicken on my PBC. The breast were perfect but the thighs and legs were pretty greasy. Not for sure if it was the bird or me? It is insane how much you can learn from this forum! Been glued to my phone Like a teenager since I joined!

[jfmorris]

Yeah - you always put the legs and thighs towards the heat, if possible. Let us know how the next cook goes.

[fzxdoc]

Legs down for sure. Might want to try splitting that chicken next time. That way you can get rub on the inside as well. I predominantly do split chickens on my PBC, at least once every 1-2 weeks.

Enjoy cooking on your PBC. It turns out delicious food.

Kathryn

[Potkettleblack]

Just to really nail it down, legs down, breast up. You don't want the breast above 165 and you don't really want the dark meat below that. The dark meat is basically bulletproof on the top end until it's charcoal, so you temp by the breast, and let the downward legs get to wherever they are going.

[RonB]

I smoked two butts Saturday and took one to a retirement party Sat night. There was enough left over for a sandwich - may two and I gave it to a friend at the party.

The smaller butt was for us, but I gave some to my brother and to my BIL. Tasty stuff.

[Slieb845]

Country style pork rib burnt ends.

[Canadiansmokesman]

Brisket quesadillas 🤤

[58limited]

OMG, those look so goooood!

[Panhead John]

Ditto!

[RichieB]

Took a turn this evening. Deep fried coconut shrimp and red potato. Don't take the fryer out too often. Sorry, no plated pictures. You get the idea and really good.

[Mr. Bones]

Def git th idea, nice Job, Brother!

[58limited]

Salmon from Crowd Cow. I was lazy, this is all I made but it sure was good! Seasoned with salt, pepper, and dill weed. Basted with the sauce from TripleB 's Thai BBQ Chicken recipe. I threw a cherry wood chunk on the coals after a quick up front sear, the sauce really takes up the smoke. I did another quick sear at the end to caramelize the sauce and crisp the skin.

[TripleB]

Thanks for the kudos.