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

[Ernest]

Smash burger with brie cheese (I'm sure it's not the brie brie cheese)

[FireMan]

Don’t laugh, I am still cookin, simple but cookin.
Gourmet Sunday night meal.

[Attjack]

I like that cook.

[Huskee]

I can't not see mangoes on your grill.

[theroc]

Cooked a 2.4 lb top round roast sous vide, 28 hrs at 131F. Seared in the Weber gasser. Tender and flavorful. Served with grilled broccoli and peppers along with roasted potatoes.

[Attjack]

Beautiful, like a painting.

[mnavarre]

Smoke therapy weekend, day two; in which I make the best damn pulled chuck I've ever made. And it took <checks notes> 4.5 hours on the smoker?!!?

Yeah, I'm not sure how I pulled that off either, but here we are.

Standard Choice grocery store chuck roast, nice one but nothing particularly special. Dry brined overnight, rubbed with Bonafide, got Junior fired up, and... Junior has decided we're cooking hot and fast today. OK.

Noon:


1500 hours:



Wrapped with a couple of tablespoons of tallow:



1630, the chuckie went into the cambro, and since I need to make some room in the freezer I threw a bag of frozen meatballs on. Because having smoked meatballs is never bad.



1800. Cambro rest done time to pull:



Yeah. That'll do.

[Attjack]

Hot weather food. Orzo, shrimp salad, fruit salad, and watermelon.

[FireMan]

Cool on cold, cool!

[Peaceful]

Summertime means chicken on the grill. A little butter, garlic, parsley and lemon zest blended together and placed under the skin of the spatchcocked chicken. Applied Memphis Dust liberally. 2 zone setup on the Weber and thank you Baby Jesus! We are eating good tonight.

[FireMan]

Great lookin bird!

[treesmacker]

Beautiful color on the bird!

[ilooklikeelvis]

Over the weekend, I tried sous vide que - pork belly in SV for a smidge under 24 hours, then on smoker for about 3 hours (225 until pork hit 185). By that point I was getting impatient, so I blasted the skin with a propane torch.

I have zero complains about this - it turned out really well. The belly I had on hand was pretty fatty as far as belly goes, so the end result was a little jiggly. Might try this again with a less fatty cut one of these days.

[isaacmaine]

Smoked my first brisket ever! Paired it with a corn pudding. Had to cut the full brisket in two halves to fit it into the Master built smoker. A Smokey mountain or Pit barrel smoker is on the wish list.

[FireMan]

Not to shabby! Yessir!

[Jfrosty27]

I posted last week about a load of meat I got from Wild Fork Foods. First cook from the batch was a prime grade Picanha.

I wanted to do it Brazilian steakhouse style so I set up the rotisserie on the Weber 22” kettle. Trimmed, cut, and skewered. Seasoned with SPG. Spin it for about 30 minutes over the coals running at 375-400 degrees. Pulled at 130 IT and rested for about 10 minutes. Served with sautéed mushrooms. Delish.

As usual, my photos suck though. 🤷‍♂️

[FireMan]

No, no, no, everything is just fine! Ready to eat!!

[treesmacker]

Nothing lacking on those photos! Looks juicy good!

[ecowper]

Yesterday was a mild 105 at my house, with today going to be somewhat warm at 113! I cooked everything outside because no way am I going to heat up my house, with no air-conditioning. At 8 PM, when I was cooking, it was still 95.

Cooked two steaks from the Crowd Cow package that I got, corn on the cob, and made a salad. My wife said the steak is one of the best she's ever had. I thought so too. Nicely marbled, very beefy and flavorful.

Also cooked a couple chicken breasts just to have something easy for today.

[FireMan]

Everything looks great, even those long aluniminmum things.

[theroc]

Very nice! Stay cool.

[glitchy]

Nothing spectacular with pics, but did baby backs on the WSCG w/SnS LP yesterday. Served with ad-hoc pasta salad made with Chipotle Ranch, green peppers, onions, and tomatoes on the side (wife doesn't like tomatoes) along with a frozen veggie mix.

[Troutman]

Found some excellent looking grouper at my local fish monger. Tried something different by making my own pecan encrusted breading then smoking it with pecan wood. Came out pretty decent. Served with a seared pineapple and home grown cherry tomato salad, it made a delicious and lite Sunday meal.

[Jim White]

Troutman I wasn't going to comment on it being broken, I was just curious what flavor profile you chose to go with that. I think I see lots of butter, lemon, maybe garlic and dried herb of some sort.

[Troutman]

Jim White I was going for a butter/cream/dijon concoction with fresh cilantro. The mustard did not incorporate properly so I gave up, didn't add the cream. It surprisingly had pretty good flavor regardless. It was time to eat and I wasn't going to spend any further time on it. So there, I've exposed my dirty laundry. Good flavors, just not a culinary masterpiece

[Panhead John]

You saw it here first folks….Troutman is not perfect! 😱

[Whiskeyman53]

Pork chop night, variety of different rubs on the chops, a couple each with SPG, SPICY COCOA, MEMPHIS DUST and a couple finished with a bourbon barbecue sauce. The during and after pics.

[grantgallagher]

Sous vide some filet mignon and served with whatever veggies i could scrape together, lol. Seared on the gasser cause the kids dig the grill marks.

[Jfrosty27]

Cook #2 from my Wild Fork order. Ribs on the Recteq. Nothing fancy or special. Dry brine, MMD, sauced at the end. Yummy.

I did use a new sauce though. Wifey found it. Really tasty. See in the pics.

[Panhead John]

You have really pretty hands. Oh, also, the ribs are just as pretty!