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

[Innisfreefarm]

The start of Amazing Smoked Fish Spread! Low and slow on these Spanish Mackerel filets!

[RonB]

Welcome to The Pit.

[Dr. Pepper]

Not sure it's welcome to the Pit Innisfreefarm (he/she joined in 2016!) Welcome to first posting, and an intriguing photo and lede. Looking forward to the whole dip process, documentation.

[ItsAllGoneToTheDogs]

If you're gonna wait 5+ years to post, this is a perfect first post (well other than "introduce yourself")

Pretty sure this is on a MAK?

[fzxdoc]

Welcome to the Pit!

What smoker did you use for those mackerel?

Kathryn

[Innisfreefarm]

Mak 2 Star on Smoke

[Mudkat]

Oooo. Looking good! Welcome to the first post in the Pit!

[HawkerXP]

[Elton's BBQ]

Burgers today.. with grinded chuckies..

[HawkerXP]

Chuckie's in love!

[MBMorgan]

That looks really good! And it reminds me of the first words of Norwegian my wife learned after we moved to Stavanger and she tried to make burgers from locally available biffdeig: "En gang malt, uten salt!"

[Andrrr]

Love it!

[theroc]

Sous vide Sitka Shares halibut, then butter-basted sear. Served with a summer vegetable tian using lots of goodies from the garden.

[theroc]

Hulagn1971 - Thanks. 130 F for 45 minutes. The filets were 1-1.5 inches thick. The texture and doneness were spot on.

[WayneT]

What winery is your profile pic from?

[theroc]

WayneT - it is Bertani winery near Verona, Italy: https://www.bertani.net/

[Richard Chrz]

St. Louis Cut ribs yesterday. No Sauce

[Panhead John]

Eh, I’ve seen better.

[Rocinante]

It was a good day to get something going on the flat top.


Steamed the veggies for a bit. Having the hinged lid really is great for this.



I flattened out the Chicken pretty good and marinaded with Hoisin, soy, and brown sugar. Decided to grill this way to keep the sticky mess at a minimum.


Tossed in some Jasmine and mixed things up some.


Chicken fried rice and veggies on the flat top. Only had one pot to clean up and that was for the rice

[smokenoob]

OK, I didn’t catch fish today so it’s pork lion on the grill at the rental house. And it didn’t swim here from the Gulf!

[WayneT]

Did it hitch-hike from Iowa or NC?

[WayneT]

First attempt at PBBE.

First of all, this pork belly from Costco was already cut into 1/2 inch strips so I was working more with an extra thick cut bacon rather than PB. Ergo, I made some adjustments during the smoke/braise.


Mise en place.


Although the PB was already cut into 1/2 inch strips, I did cut them into 1 inch slices lengthwise.


I used the Meat Church Holy Rub, based largely on my wife's suggestion.


Since they were only 1/2 inch cuts, I had to lay them on the side. Not sure if the fat was left or right...or if it matters.



Chose to smoke at a lower temp of 250F instead of 275F b/c of thickness.


I used the Jack Daniels Original No. 7 BBQ sauce. All in all, I thought they turned out pretty good for my first attempt.

I'm definitely adding PBBEs to my arsenal of culinary weapons!

[Jfrosty27]

Nice adaptation of the PB strips. I’ve seen them in my local Costco but left them because I was not quite sure what to do with them. Now I know! Thanks for the inspiration.

[WayneT]

For my next attempt, I think I will forgo the second application of the rub before the braising step. They were a bit too salty for me. More beer!

[SammyJ]

Sometimes:

[HawkerXP]

You feel like a nut?

[shify]

Impromptu pizza night. At 4pm I remembered I had some fresh mozzarella in the fridge, so decided to make some pizza. Threw together a quick dough and let sit at room temp for ~3 hours.

Topped with homemade hot Italian sausage, pickled fresno chilies and fresh basil. Got a drizzle of hot honey post bake.

[shify]

SheilaAnn - Hot honey plus spicy pork. I usually do it when i'm using sopressata or pepperoni but any sweet and spicy pork works well in my opinion!

[HawkerXP]

PIZZA!

[WayneT]

Love a home made pizza.

[Potkettleblack]

Strip loins. Cowboy Crust coffee/chile rub. Candy’s Mix pellets for the smoke on the Grilla, then onto the GrillGrates for the sear.

ive learned from the carne crosta rub that you really do want to blacken a coffee rub to get the best result out of it. I think the Cowboy Crust is better than the Carne Crosta tho. That chile kick is very nice.

[Elton's BBQ]

Looks really good indeed

[Attjack]

Fish taco night around the fire pit.

[Elton's BBQ]

I'd love the looks of those tacos!

[Elton's BBQ]

Preparing for some ribs today..

[Tomaron]

We are doing a surprise birthday party for a friend of mine and we've been asked to cook. He only has an open top square BBQ so we will be struggling to cook anything requiring a lid. So we are going for the "British classics", i.e. burgers, sausages etc. Anything that can be cooked over direct heat without giving anyone food poisoning.

After deciding what we were cooking and sending the list off to my friend's wife one of the guys go "sooo, any chance for any bacon this year?" Nothing if not subtle. During winter I normally cold smoke my bacon, but, as some of you may have seen on here, I've been hot smoking it during the warmer months and it is just as delicious. Suffice it to say I went off to the butchers, got pork belly and started the cure (I used the Lancock Dry Cure as I still have quite a lot of that, but usually I prefer to use supracure and add my own seasoning).

Today is the day for the smoke, not that you can tell from the weather. I'll keep you updated throughout the day, but at the moment the Chimney is lit and the bacon is waiting in the fridge.

It will also be the first time I use the Inkbird IBBQ-4T WiFi BBQ Thermometer. (My previous one was good, but bluetooth and a pain in the backside).

[11:40 Update]

The Bacon is coming along nicely. It's a cold, wet day so fire isn't burning as cleanly, but not too bad.

Initial impressions of the Thermometer, however, is that it is truly excellent. WiFi instead of Bluetooth means I actually keep getting data. No more or less constant "Lost signal"-alarms. And the App isn't bad either.


[Final update]
All done. Had one of the pieces really not wanting to make those final 2-3 degrees, but got there in the end. The final result is below.


My new BBQ thermometer was actually brilliant. I think I prefer the probes of my other one, but certainly can't fault the connectivity and functionality

I got mine at half price, making it even better!

To round things off I grabbed some homemade Oxtail soup out of the freezer and had that for lunch.

[HawkerXP]

BACON!