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

[RichieB]

So I baked a batch of burger buns today. Which inspired me to do a burger on the Kettle. Simple. Weather not good looking forward. All., have a great Weekend 👍.

4

[theroc]

this is gonna come out wrong, but .... great looking buns.

[RichieB]

theroc I take that as a compliment. Thank you.

[Panhead John]

theroc What am I, chopped liver?

[ecowper]

Shrimp Scampi done like an Italian Grandma! And I am so not Italian or a Grandma.

Done on a gas stove with open flame, so I think it totally counts!

[theroc]

love all that good garlic! So I gotta ask - what brand of stove is that?

[Troutman]

If you watch Boun-A-Petitti with Grandma Gina on You Tube you would fit right in !!

[ecowper]

theroc it's an LG Studio gas range

[Spinaker]

I threw some ribs on the KBQ last night. Good Stuff

[Spinaker]

Troutman You think I have invented a new angle? You can take credit for the name. It may look the same as many others, but nothing compares to "ant's eye view" LOL

[Dr. Pepper]

Spinaker Would you be so indulging as to describe the cut, rub, temps, time?
Your sincerely,
Daniel

[Spinaker]

Yeah! These are St. Louis Style Ribs. I rubbed these with Meat Church Honey Pecan Rub. I had the KBQ set to about 275 F average. They took about 3 1/2 hours to cook.

[Rocinante]

Tossed some boneless chicken thighs and green beans on the flat top. These were the Costco brand that are much larger than the usual I get at Kroger. I wonder what they feed these things to get so big



Cut up some Russets and tossed them on the gasser for some hot cooking.


Cooked them on the tray so they would be easier to flip over.

I had to battle Mother Nature and her torrential onslaught of rain and forgot to take after photos in all of the commotion.

It all was good and gone though.

[SheilaAnn]

"I wonder what they feed these things to get so big"

Don’t ask.

[RonB]

Did they glow in the dark?

[Jim White]

It is time once again to heap praise on one of Troutman's recipes. This time, it's his Sous Vide Beef Rib Stroganoff. Just incredible flavor and so well-written it's hard to screw up.

I decided against any smoke, so instead of the grill, I finished the ribs in my oven, but used his paste:



The plate (my wife had seconds!):



But another reason why The Pit is so great is that someone else also enhanced this dish. I used Potkettleblack's Sous Vide Technique - Purge and got almost a half cup of incredible beef broth. Store-bought made up the rest called for in the recipe.



Thanks so much, guys, we ate well tonight.

[Troutman]

Bravo !!!

[Potkettleblack]

Brilliant.

[RonB]

I made some beef and asparagus stir fry tonight. I also found some snow pea pods in the refrigerator and added some onions and carrots just for fun.

[Pdub091]

Since I’m back at work full time I need to cook things that will last for a few dinners and/or lunches. A couple racks of ribs (from the weekend) and a 7lb chicken (tonight) seemed like a good way to start.

[Michael_in_TX]

Korean BBQ-glazed Steelhead Trout with Broccoli and Rice.

(Trout was seared for three minutes over a 450 F cast iron skillet, then glazed with Korean BBQ sauce, then finished in a 350 F oven for 15 minutes until 145 F. 325 F so the sugars wouldn't burn.)



Also, dishwasher at work (Bagheera).

[Mr. Bones]

Great meal, an Sweet Kitty!

[troymeister]

Korean Style BBQ Wings...Veggies from the Garden...Oh Yeah...!!...Corn Was from the Farmers Market.

[ecowper]

Tri-Tip, baked potato, tomato salad using fresh parmesan instead of mozzarella

Tri-tip was cooked reverse sear. Had Hank’s Bonafide Beef Rub on it for about 2 hours before hitting the grill. Cooked over Fogo lump and a nice chunk of red oak … many thanks to Henrik for his great rubs and Steve R. For shipping me his excellent red oak

[smokin fool]

Awesome cook, love the tomato salad.

[ecowper]

Thanks! That tomato salad was great, especially liked the fresh parmesan instead of mozzarella

[WVsmoke]

​ ​ If you are a fan of pizza and you have yet to make one on your grill you are missing some of the best tasting pizzas you will ever have.​

[Panhead John]

Pics didn’t show.

[Michael_in_TX]

I give you breakfast tacos.....

Scrambled eggs seasoned with Meat Church's Holy Cow Rub (great on eggs, deep pepper flavor, but go easy, it is a salty brisket rub after all!) and mixed with chopped bacon. Topped with Tapatio and shredded Mexican cheese. Served in doubled-up corn tortillas. This stuff will stay with you for awhile.

[Mr. Bones]

Yummo!!!

[smokin fool]

Carabana day today
Y’mon got me some chicken legs and thighs getting happy in Grace jerk marinade with 2 tbsp paprika and 1 tbsp garlic powder
Usually I’d cook these on the gasser but the wife ain’t home to stop me do going to smoke these on the Keg today and finish with Grace jerk bbq sauce
Updates to follow

[ecowper]

drooling already and you haven't even started cooking!

[smokin fool]

Got them on all be it an hour or so late.
My little nap drug into a two hour nap now I’m running late
So smoking on Jealous devil and pecan
gunna pin the Kegs ears back and let her run at 275-300

[RichieB]

That day drinkin' can do that. I know.

[MBMorgan]

Let there be smoke …



… and SVQ pastrami

[Mr. Bones]

Looks Fantastic, an Lazy Is GOOD!!!

Do ya have a Meat Slicer, Mike?

[MBMorgan]

Mr. Bones - Thanks … and no sir. Just a sharp knife.

[Potkettleblack]

OGG! OGG! OGG!