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

[pricerj]

Meathead's Last Meal Ribs. Baby backs from the Beef Palace in Huntington Beach on a Yoder 480S. Still learning but boy they were good!

[theroc]

I'm with tbob4 - that is indeed a fine looking rack of ribs. And a fine looking smoker. Let us know next time - we can be there in an hour ;-)

[SheilaAnn]

pricerj looks great! I’ve been to Beef Palace, fun store. Welcome from da LBC!

[fzxdoc]

That smoke ring! Wow. Nice cook.

Kathryn

[troymeister]

Last Night's Shrimp Cocktail, Vortex Cajun Spiced Legs and Thighs, Baked Potato, Grilled Zucchini.

[ItsAllGoneToTheDogs]

some good pics there

[TripleB]

Love the Vortex. Great job.

[fzxdoc]

Great looking dinner with everything done to perfection. Congrats.

Kathryn

[mrteddyprincess]

Roasted red pepper, mushrooms, and onion stuffed pork loin with a bourbon glaze. Cheesy cauliflower side with home canned green beans. Sunday dinner with the family!

[Jim White]

Absolutely perfect!

I'll just be over here whimpering in the corner, thinking about all the stuffed pork loins I've botched.

[mrteddyprincess]

Jim White You are family, Sir. We missed you today.

Brian White

[Dr. Pepper]

So, your version of a Porchetta? Very nice!

[Macktechie]

Good old filet steaks on the grill. A little garlic salt and sitting in Kerry Gold Butter.

[JCBBQ]

First cook in months. Smoked some beef ribs w BBB Rub in the pit barrel. Sliced/shredded over sweet corn polenta (interesting but I do t think I need to make that again) w an eggplant sauce.

[tbob4]

Looks fantastic

[SheilaAnn]

An oldie, but a goodie for brunchy today. Sheila-Rancheros or Chile-Huevos or just spicy delicious breakfast. That hatch chile salsa is in there with the tortilla chips.

[jhapka]

Me gusta

[Donw]

Home on a plate. Crab cakes made from crabs caught off our dock. Roasted carrots and potatoes from our garden, as well as green beans also from our garden. (Saltines sourced from Nabisco. 🙂)

[Panhead John]

I always source my crackers from Nabisco. They use wheat friendly practices. All of their wheat is free range and never grown in a cage.

[Richard Chrz]

Burger night

[tbob4]

THAT is a burger!

[fzxdoc]

I'd unhinge my jaws and snarf that burger up in no time. Great photo, Richard.

Kathryn

[Jfrosty27]

Pork belly burnt ends tonight. Recipe by Malcom Reed.

I found a nice, small piece of belly at my butcher. He never has it normally. Only 3.7 lbs. Just right for a party of two with a little left over for lunch tomorrow. Pricey at $6.99/lb. but what the heck right?

Followed Mr, Reed’s recipe to the letter. As expected it turned out awesome. Pretty easy too. Pig candy! Served it with some vinegar slaw from the deli to cut the richness. Yum.

[bbqLuv]

That reminds me to thaw out some pork belly. I enjoy them so much.
And paired with PBR.

[flyingpiglet]

Made another batch of Rustic Sourdough Bread. I've fine-tuned my recipe over the last year and it's been very reliable. Last year I was asked to post the recipe. I finally did in the recipe section, but I don't remember who asked for the recipe to let them know. Here is today's results:

[RonB]

Great job!

[TripleB]

Gorgeous bread brother. I'm right over in La Crescenta. Love your avatar. I have a similar piglet.

[Skip]

Fantastic loaves!

[pearlsnapshirt]

Green chile cheeseburger. A properly cooked and well constructed burger goes a long way!

[tbob4]

The layers are perfect! Thanks for the shot.

[SheilaAnn]

👏🏼👏🏼👏🏼

[jhoskins]

Went out and got a KBQ… broke it in with 5 racks of ribs. Most he MMD and one was just salt and pepper. Also made some Memphis style BBQ sauce, very good but so spicy only I could eat it… more for me lots of lessons learned from the first KBQ cook, lots of room for improvement, including presentation, but a very respectable first cook, the family loved it. thanks to the Pit for their unfailing encouragement to stretch the MCS itch, I had a fun time trying to explain to my mother-in-law what was so special about the KBQ and why I didn’t just buy a Traeger, ah well, let the food do the talking! Lol

[fzxdoc]

I heard those ribs loud and clear. Beautiful cook!

Kathryn

[jhoskins]

TripleB I did. They weren't... super smokey, but you definitely had the smoke flavor. I used mostly Oak and a little bit of Hickory. I am about to start my deep dive of the KBQ threads to learn about cleaning the KBQ, properly using the poppets to manage the smoke, cook times, and how to make sure things were even. I had the top poppet all the way open the first 2/3 hours, from what I hear, the more open the top poppet is, the more smoke flavor

[TripleB]

True on the poppets. Cleaning is pretty easy - it's stainless steel. BUT BE CAREFUL. I sliced my pinky finger on a rough edge badly. I now clean it with cut resistant gloves.

[dtresca]

Bacon-wrapped a boneless pork loin roast. Smoked it on my Grilla Kong with some post oak.

[tbob4]

Getting the bacon that nice is not easy. Wonderful job!

[bbqLuv]

Ditto tbob4

[gboss]

Grilled Veal Chops Lombatina with Roasted Garlic, roasted radishes, steamed broccoli.

[RichardCullip]

Sous Vide Tri-tip. 6 hrs at 131 then a quick sear on all sides using the SNS on my Weber Kettle

[TripleB]

Great looking TT.