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

[Elton's BBQ]

Chicken stirfry..on my ci griddle..

[troymeister]

You da Man Bro!!! (Chicago Slang at its best )

[Troutman]

Gorgeous plate, nice colors !!! BTW, you wearing a G-Shock Mudmaster watch?

[Elton's BBQ]

Thanks Troutman
No, not a Gshock, it's a Garmin Fenix 5X

[Criscrete]

Did my first chuck roast on the pbc yesterday. The wife and kids said it was their favorite off of the pbc to date! I surprised how good it was. I used meat churches holy cow rub and when I wrapped it at 165, I used a liitle worcestshire (pretty sure that's spelled wrong) with apple juice (didn't have beef broth) and it turned out great. Only picture I got was after it was half eaten. I'll get a little better at my pics!

[Mr. Bones]

Looks like a great meal, Amigo! Yer contribution is definitely appreciated, so please keep em comin, as ya hone both yer Culinary an camera skillz, (as well as yer spellin lol)

Good to have ya here!

[RonB]

When the wife and kids are happy - it's a win.

[Andrrr]

It’s still one of my favorites too. Nice work!

[lostclusters]

Seared some Ahi tuna on the Char-Broiler Legacy. Salt, pepper, and aleppo pepper on the tuna. Kingsford blue and a few apple chunks in the grill. Awesome taste!

On the fine china.

[Red Man]

Leftover short rib frittata.

[Dr. Pepper]

That looks so good!

[treesmacker]

Great job - creative and looks perfectly cooked...WOW!

[Troutman]

That looks damn good. I'll bet that was killer, I LIKE IT !!!

[glitchy]

Pellet grill front seared Ribeye w/Garlic Parmesan compound butter, grilled zucchini, salad and bread not shown. Technique/Experiment discussed here: https://pitmaster.amazingribs.com/fo...ar#post1081394

[DavidNorcross]

Looks great!

[scottranda]

Shish kabobs and brats. Store made. Grill Grates flat side only.

[DavidNorcross]

Reubens

[Dr. Pepper]

I want that sandwich.

[Starsky]

I've been working a lot of overtime lately and haven't had much time to cook. So I decided to take today to relax and smoke some ribs. Stopped by the local butcher and he had some inexpensive beef ribs and a rack of St. Louis spares. Total cook time was 6 hrs. at 250. and I started spritzing with water about 1.5 hrs. into the cook every 1/2 hr. or so. They were wrapped and finished in the oven at 250 for 45 minutes. The spares are a dry rib and my most successful so far. Now, I have never, ever, put sauce on any of my beef. I prefer to let the meat speak for itself but as an experiment I used Blues Hog original and cut it with original Open Pit to give it some spice and cut the sweetness. I brushed a light coat on the larger beef ribs and left the smaller rack dry. Nice smoke ring and everything stayed juicy. I didn't mind the sauce on the beef ribs. Actually sort of liked it

[troymeister]

Nice looking ribs there!!

[Panhead John]

Was in the mood for seafood tonight so I thought I’d whip up some blackened catfish, scallops sautéed in butter and garlic along with some cold boiled shrimp. Red Man ,I know you were concerned a little about blackening your salmon, but trust me, just try it. It will not overpower the taste of the fish. It will turn it into a flavor bomb. It’ll soon become a favorite way for you to cook fish. It’s also great for pork chops and ribeyes. This meal turned out great!

[Troutman]

Nice plate of food, but the beer, COME ON MAN.

[tbob4]

I agree 100%. I almost always do salmon blackened! Great looking cook!

[mnavarre]

Troutman You need standards for things, You don't need *high* standards. At least it's not Keystone Light.

[RichieB]

This doesn't qualify for this thread. My wife cooked a mini ham, honey glaze. Wasn't that hungry. I eat 730 ish. So, I did this. BTW 1st time using AmazingRibs cutting board.

[troymeister]

Last Night's SnS Baby Back Ribs, Twice baked Sweet Potatoes and Salad with Garden Veggies and Homemade Dressing.

I actually had a hard time with these ribs. I put them on at about 1:30PM and by 5:30PM they were still not done. The Heat controller was set at 240° and Smoke Thermometer matched within 3 degrees in either direction.

I had to wrap these ribs to get them done and I don' like to wrap ribs. I also had to add more sauce than I like too. But sometimes you gotta do what you gotta do to get it done.

They were still awesome but not Amazing....Ribs .Com.

[troymeister]

Tonight's Homemade Pizza...No rise St. Louis Style Crust, Roasted Garlic, Light Tomato Sauce, Sausage, Mushroom, Mozzarella, Red Onions On Top.

[troymeister]

SheilaAnn About 12 years ago my Aunt lived near L.A. I went to visit and made Chicago Thin Tavern Cut Pizza for her group friends. They were amazed. Most were California natives and never had good pizza. They told me I should drop everything and open a pizza place there. That I probably would become a millionaire. Well I never did and I'm still not a millionaire...lol

[SheilaAnn]

troymeister been to Barone’s and Salerno’s. Good pies! What’s your recipe?

[troymeister]

SheilaAnn I'll PM you my go to recipes. I never do them exactly the same but they are a good benchmark.

[Jfrosty27]

I did some prime rib eye steaks on the Smokey Joe tonight. Just Keep Flipping method. I blew it. 🤬😩

I had my MK4 in hand, checked IT’s often, and somehow I went from extremely rare to medium/medium well in a flash. No photo. Not worthy. Oh we ate them, and they weren’t terrible because it was great meat. But, poor effort on my part. 👎

I have been on a run of marginal cooks lately. In a slump for sure. But the answer is to get back on the horse and keep on smokin’!

[troymeister]

You are certainly not alone my friend. Front searing carries with it residual or latent heat that is almost impossible to measure. One has to anticipate its existence. The insta read thermometer will only read the sensible heat at the moment. Not the heat it's going to accumulate. It took me a long time to wrap my head around this concept. One way to anticipate is to pull the steak early and measure...Watch the temp rise a few degrees. Then put it back on and use that as your benchmark for time.

[STEbbq]

Polarbear777 ’s QVQ pulled pork. All my work buddies loved it. More on other thread.

[Dr. Pepper]

STEbbq More on what other thread? I’d love to read more.

[STEbbq]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/1070568-planning-first-qvq-cook-for-work-picnic

[Attjack]

It rained some today so it seemed like a good day for Phở.

[Attjack]

It's hard to believe I forgot the jalapenos.

[treesmacker]

That's pho pretty!!

[Troutman]

I wish I could like this twice. Looks like you nailed it man !!!! Love me some Pho.