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

[TripleB]

Beer Can Chicken or Chicken on a Throne....

3.77 lb chicken, rubbed with EVOO and Suzy Q seasoning an hour before and then dusted with Simon and Garfunkel rub just before going on. And as usual, I forgot to take additional pics....BUT the chicken came out fantastic. Best roasted chicken I've had in a while. Skin crispy until I cut into the chicken and then all the juice made the skin soggy, but still so flavorful.

Love my Weber and Vortex.

[JoseGator]

did you take the after photo? that looks like a great idea.

[TripleB]

JoseGator - As usual, I start off taking pics and then forget to take the after photos because I get busy with carving, cutting, plating, etc. Sorry. But the yardbird came off a deep, golden brown with crispy skin. The meat was very flavorful and so moist and juicy. So moist that by the time it was cut and plated, the skin became soggy....but still so good. Best roasted chicken I've had in years.

[JoseGator]

@tribleB I can totally relate. I am usually pretty good at taking the pictures but yesterday I hosted a small dinner party and forgot ALL the after photos! So sad

[Dewesq55]

Brisket. It was a 13.25 lb choice packer. I trimmed about 3¼ lbs off of it. I was very meticulous about techniques and the result was the best brisket I have made, by far. That said, there's lots of room for improvement.

[FireMan]

That said, it wasn’t yer first rodeo either. Great lookin piece of meat!

[TripleB]

Beautiful. Well done sir. What did you smoke it on?

[Dewesq55]

TripleB - I smoked it on the ThermoTemp XL Propane cabinet using oak chunks for smoke.

[Attjack]

This is the second time I've used this pizzaque attachment on a modern 22" as opposed to my vintage 18" kettle. The first time I failed to reach optimal temperatures. This time I nailed it. The key is to drop a fresh piece of oak on the existing fire before launching your pizza. That should push your temps way up.

[glitchy]

Well, I wasn’t hungry, but man fresh pizza is hard to resist.

[Michael_in_TX]

That Weber is pegged out!!!

[Ernest]

Garlic parmesan wings.

[FireMan]

Dang ll.

[WI Bubba]

If you were inclined to share a detail or two about the sauce, I'd sure appreciate it. Don't worry, mine will never look as good as yours.

[Ernest]

WI Bubba I had some leftover olive oil from roasted garlic cook. I used that to whip up a batch of mayo, to that I added roasted garlic, a bunch of fresh grated parmesan, Aleppo pepper. Toss wings in that mess.

[WI Bubba]

Fine. I'll take the bullet this time.
Creekstone spares done up with Hanks KC, and Kosmo Q Killer Honey Dust, and Spice House Bonzeville. Ran them on the WSM for about 4.5 hours with the Fireboard/Pitviper set for 250°. Also tossed a ribeye in with them just because.

[Andrrr]

Fine. I'll take the bullet this time

Lol

[JoseGator]

Some Ribeye Cap.
Could not post the video so here is a link to Instagram where I posted it as well

https://www.instagram.com/p/CRuvl9LnyXs/

[Dr. Pepper]

JoseGator Hot and fast the whole way? Do you keep the meat cold up until the time of grilling? Thanks

[JoseGator]

Dr. Pepper I had it indirect with some mesquite but it was so thin it hit 110 in no time.. not sure it even counts. Then I pulled off the grill while I got the snskamado ready to sear. I turned my fireboard fan to 100% and raked the coals to clear the ash and then hit the coals with the leaf blower to get them HOT! Was a super fast cook.

[Bbqmikeg]

Leaf blower! Nuclear coals!

[Attjack]

Planked King Salmon, Steelhead, kale caesar salad, fruit salad, and french potato salad.














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[Dr. Pepper]

Yes!! Beautiful meal, and salmon.

[WayneT]

Planked salmon is a winner!

[Attjack]

Cedar planked camembert with apricot preserves and jalapenos.

[SammyJ]

Just simple beef burger patties, I do love the color and flavor profile of smoked burgers

[Mr. Bones]

Amen! +1

[Attjack]

Leftover salmon with hollandaise sauce, bacon from my sister's farm, and Canadian bacon from the farmers market.

[smokenoob]

I went fishing in the North Carolina mountains today so we are having Grouper!

[Andrrr]

I read the comments and I’m still confused. But I do know that I love grouper.

[smokenoob]

Andrrr Well you should be confused…..we have been spinning a fish-tale…… Grouper is from the Gulf and it hopped a ride to the mountains in my RV freezer.

[Mudkat]

Hitched a ride in your RV? A groupie Grouper?

[troymeister]

Burger Night...Who needs buns?

[Mudkat]

Nice plate! I gotta do artichoke someday.

[Mr. Bones]

+1 I do bunless most th time, as my posted pics show...

Jus simpler, no bias or medical/dietetic/diet reasons...

[thejonnyfine]

Couple racks of ribs I made using my go to method - inspired by Rodney Scott. Lightly seasoned, smoked over applewood, mopped with a spiced citrus vinegar every 30 mins, basted with a home made bbq sauce for last 30 mins ….

[Michael_in_TX]

I did street tacos again and I absolutely nailed it!

This is a fast cooking dish, so mise en place.



The first thing I did was warm the corn tortillas up in a skillet, about 15 seconds a side at 450 F. I then doubled them up in a taco holder.

Then on went the meat. The meat I used was some "American Wagyu," which was some very nicely marbled skirt or flap steak. (I don't think it was sirloin as it is labeled.)



I used the thinner half yesterday and saved the thicker half for today. I marinated it for about five hours in avocado oil, cilantro, garlic, cumin, soy sauce, a little brown sugar, and salt and pepper.

I seared it for two minutes a side on a 550-600 F cast iron skillet. The interior was still at 100 F so I lowered the heat a bit and flipped every 30 seconds until the interior got to 130 F.

I absolutely nailed the crust and the interior doneness. Perfect. Just perfect.





I let the meat rest for about three minutes and then diced it up. The secret here, as many here advised me, is to slice and dice thin, thinner than you think you need to. Next, we assemble the tacos!

Tacos were finished off with just some diced onion, cilantro, and a squeeze of fresh lime juice.



Yum! (I ate four!)

[wrgilb]

What you have there is flap meat and flap is a part of the sirloin, so the label is correct.

[Michael_in_TX]

Interesting! Flap meat is part of the sirloin. I did not know that!

[Hulagn1971]

All killer, no filler!

[ecowper]

Not a bbq dinner. Made Csirke Paprikás with Nokedli (Hungarian paprika chicken with spaetzle) tonight. Used my new spice jungle sweet paprika. Holy schnikey! The daughters said it was best I’d made in a long time. Was very good, I think. Solid flavors, spaetzle came out well.

[ecowper]

Also, will post my step by step spaetzle recipe for you CaptainMike

[Dr. Pepper]

Daughter's best friend's mother was from Chicago, Czech. She would make chicken paprikash and spaetzle. It was our daughter's favorite meal when they were in HS. So yummy.

[ecowper]

Dr. Pepper I grew up eating it ... mother's family is Hungarian.