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

[smokenoob]

Part 2: Bear distracted the trout long enough for me to catch one, so speckled trout fried light!

[smokenoob]

hope it wasn’t one of Troutman relatives

[Troutman]

Specs !!!!!!!!!!

(wait, is that little junior on the right????)

[Jim White]

Just on the basis of his Taco Chronicles entry on Tacos al Carbon, I hereby nominate Troutman to the Amazing Ribs Hall of Fame. The recipe was so easy to follow and this had to be one of the best things I've cooked in the last several years. Seriously, folks, give the recipe a try.

I didn't get any pics while stuff was on the grill, but here are the goodies. The corn got the husks pulled back and brushed with melted butter enhanced with lime juice, garlic, chili powder and salt. Then the husks went mostly back in place for grilling.



Of course, I made some guac to go with it.

I didn't quite get the sear I wanted on the flank steak, but since I had everything on the Kamado at the same time, I'm not going to complain.



Nailed the meat temp on my very first flank steak!



And I found street taco-size tortillas at my local Publix.



These were just magical. The bright citrus notes from the marinade come through loud and clear on the meat. And the flank steak was from the UF meat market. It was beautifully marbled and came out very tender.

[willxfmr]

Oh crap! I need a bib for the drool just looking at it.
I second Troutmans' nomination to The Pit HOF

[Dr. Pepper]

Nicely done, Jim White I'll copy the link to Troutman 's recipe.

[SheilaAnn]

theroc and ecowper last night’s Miso Glazed Cod from Sitka with Sugar Snap Peas from my CSA. Steam Rice.

[ecowper]

I've been meaning to try out a Miso glaze recipe on cod or black cod .... that looks great!

[SheilaAnn]

theroc @ecowper
I used the recipe cars right outta the Sitka box. It was delicious! Sablefish just arrived today.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/1053532-nobu-style-miso-cod

[Troutman]

That cod looks tasty !!!

[Red Man]

Flat iron steak and asparagus cooked over oak. Baby shiitake mushrooms cooked over briquettes. I’ve really been enjoying cooking meat over wood coals lately. This time I filled the chimney half full of briquettes and the rest of the way with oak chunks.

[HawkerXP]

"This time I filled the chimney half full of briquettes and the rest of the way with oak chunks."

I've got to give that a try!

[Troutman]

Solid cook and awesome meal. Right up my alley !!!

[Potkettleblack]

Clever technique with the half and half chimney.

[Attjack]

Flank steak with grilled asparagus and corn salad.

[Henrik]

Man, that looks good!!

[theroc]

That looks so tasty. Love that bit of char on the asparagus.

[Troutman]

This must be flank steak day. Just missing the tortillas !!!

[Sparhawk60]

I'm in Northern Nevada. I just put this brisket on for an overnight cook. Using my Pit Boss PB820D. I'll update in the morning.

[willxfmr]

This looks the start of something beautiful.

[Canadiansmokesman]

Reverse seared striploins Mesquite and oak mix

[SheilaAnn]

Love mesquite!

[ItsAllGoneToTheDogs]

I'm droolin'

[RichieB]

Last night, bacon cheddar cheese burger also loaded with chopped scallion. I baked the burger buns yesterday afternoon.

[RichieB]

Dr. Pepper you're not the first person to tell me that.

[Panhead John]

RichieB Eh, I’ve seen better.

[RichieB]

Panhead John, you are so jealous that my buns are well, more popular than yours.
Nice to be back in high school.

[skipsdaughter]

Sweet potato hash.
Sweet potatoes, red onion, nectarine, jalapeno, and honey swiss sticks. Seasoned with Trader Joe's chili lime seasoning.

Sometimes after a long work day, it's good to chop and saute.

[klflowers]

Wow

[Dtax]

A bitter rivalry! Is it Bruins v Habs? Celtics v LA Sox v Yankees?… NOOOOOO! Gulden’s v French’s in a mustard SMACK DOWN!!

Who wins? What say you!?!?

[klflowers]

Guldens, but I never thought to try mixing them. I always have some of both.

[treesmacker]

I like em both - depends on my mood! Both are excellent.

[willxfmr]

Hot dog gets yellow, brats get brown. Polish can go either way, Italians get neither. I don't make these rules, but they do hold the fabric of a civilized society together. Violate them at your own peril.

[Jfrosty27]

I also use both. Depends on what I am eating.

[RonB]

But I use both on the same dog...

[SheilaAnn]

A bitter rivalry! Is it Bruins v Habs? Celtics v LA Sox v Yankees?… NOOOOOO! Gulden’s v French’s in a mustard SMACK DOWN!!

Who wins? What say you!?!?

Mr. Bones amiright?

[HawkerXP]

Gulden’s Spicy Brown!

[Henrik]

I did pork cracklins the other day. I had a pork belly and I trimmed off the skin, includng the subcutaneous fat (important). Seasoned it with a ton of salt, and my KC Royale rub. I decided to smoke it on my PK TX grill.

I smoked it at 265° F for 3 hours, then cranked up the heat so I could pop that skin. Made for some fine eating, with that gelatinous salty fat and the crunchy skin. Good stuff.

Here's the skin, with rub applied. Had to touch up a bit before going on the grill



The pork skin, after a 3 hour smoke. Nice golden color!



Here are the cracklins, after popping that skin. Almost burned it, it goes from blister to black in like 3 seconds.



Have a great weekend everyone!


(..and yes, I grabbed that corner for a quick taste. Chef's share 'n all...)

[Henrik]

Thanks PJ! Sorry to disapoint, I'm a stickler for clean grates. After every use I go over them with hot water and a wire brush, then steel wool. It's a small obsession of mine :-)

[Panhead John]

Have you sought help for that obsession? 😂 I swear I thought they were new.

[Henrik]

Panhead John - if it's any help I leave my offset smoker untouched. Just fire it up and run it, again and again. So there's hope still ;-)

[Spinaker]

Smoked up some beef ribs yesterday and they were mighty tasty.

[Troutman]

Of course, photo and magazine cover worthy !!!

[Spinaker]

Thank you, sir! Means a lot coming from a guy like you. You have the real talent when it comes to these photo pics, my friend! Hope all is well with you in TX! Troutman

[CaptainMike]

Texas BBQ panini!

Thick sliced sourdough
Duke's mayo for grilling the bread
Brown mustard
Slice of charp chedda
Leftover brisket
Sliced leftover ABT's
Sliced smoked hollerpainyo chedda sausage
Hollerpainyo pepperjack cheese

Method:
Stack, grill, eat, double up on statins!

Deeeelicious!

[Spinaker]

Heck yeah, Mike! Great shots, brother! Hope you are well!

[CaptainMike]

We are safe and sound Spinaker John. We're dealing with a little smoke for the next few days, but that's manageable. Thanks for the shout out!

[treesmacker]

My - OH MY!