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

[Jkam]

Philly cheeseburgers done on the Weber Spirit II. Topped with Cheese Whiz, peppers, and onions.

[Richard Chrz]

First cook for the weekend is done. Double cheeseburger, seasoned fries, with sour cream, cheese, and chives.

[SheilaAnn]

Did you make the fries, too? Looks delicious!

[Richard Chrz]

SheilaAnn , these I did. I don’t always. But this is the ever so popular Kenji method. And thank you!

[Spinaker]

You kill me everyday in here and on Instagram! You the man, Rich!

[STEbbq]

Cervapi (50/50 blend of lamb and beef and an amazing Serbian sausage) and hot Texas sausage (Meathead recipe)! We served the cervapi with pita bread, onions, and homemade tahziti sauce..
Everything was freshly ground and stuffed using the KitchenAid attachment. The wife loved the cervapi so much she ran out to buy ground lamb for next time.

[SheilaAnn]

mnavarre thanks for the tip! I will hop the bridges and go over.

[HawkerXP]

I see Costco SS baskets being used!

[STEbbq]

The Costco baskets were essential! Very pleased with the buy!

[Mark V]

I have a 20.4 pound brisket thawing for cooking on the 4th. You have all seen the results of such a thing. I made this dessert a few days ago and it was incredibly simple and good, great for this time of year, you can sub any fruit for the cherries. A Clafoutis, a first for me that is now on my list.

[Dr. Pepper]

Looks delicious. My wife just made one using blueberries from our garden in Hood River. I am looking forward to coffee and clafoutis in the morning.

[SheilaAnn]

Mark V Wow! I was just thinking about making this, but with my excess of plums instead. Think plums will work?

[Mark V]

I think plums would work great.

[58limited]

Pan-seared Mishima Reserve wagyu flat iron steak from CrowdCow with an impromptu board sauce. I was too lazy to do sides so last night's leftovers filled the roll: chicken and leek pie.





The pie before cutting last night

[klflowers]

A few months ago Spinaker made some killer cheese steaks, and I finally got up off my lazy tail and got after it. Ribeye, veggies, smoked provolone and pepper jack. Not bad at all.

[Panhead John]

Can’t believe ya didn’t call me……again!

[Dr. Pepper]

Great final result! Tastes like Philadelphia.

[fzxdoc]

That looks soooo good.

K.

[Damascus Duck]

This was my first try at smoking a bologna chub. I figured at $15 for a five pound chub, there wasn't much to lose. It took about 3 hours to reach 145 degrees internal at 225 degrees, and I was pleased how much smoke the meat took on. I made a "bloomin'" BBQ burnt ends portion with about a one pound piece from the chub (thanks, Sweet Swine O' Mine). I've had to watch my carb intake, so I made a sauce from Myron Mixon's Keto BBQ cookbook. The rub was Kosmo's Q Hot Cow Cover. It's delicious, folks.

[lostclusters]

Smoked bologna is yummy!

[Troutman]

Nice work and great color. I too love smoked bologna. Brings me back to my childhood when my old ma used to fry me up some for our lunch sammies.

[treesmacker]

First time I've seen that! Looks great. I do like fried balogne, so I'm sure I'd like that!

[Spinaker]

I had some great helpers yesterday for bbq prep. Here my nephew and niece are helping me put together some bacon wrapped Oreos for the old man, and a "swine apple" (my brothers idea 🙄)

This is what it’s all about folks…..to me anyway.

[klflowers]

Bacon wrapped oreos, oh my!!! Great pics, good lookin kiddos. I miss my grandkids now that they are in Cal.

[Troutman]

Awesome John, simply awesome !! Now what I wanna know is, when you gonna have some of your own big boy? (and I'm not talking about Oreos !!!)

[treesmacker]

Hmmmm...bacon wrapped oreos...might be good with some deep fried twinkies! Great fun there. I have grandkids in California about the same age... love cooking with them.

[Dewesq55]

Front seared thick black Angus ribeye. Seared over lump on a Smokey Joe, flipping every 30 seconds for 9½ minutes. Stuck a FireBoard competition probe in it after that and it was at 115°F. Put it into my ThermoTemp XL at 235°F. Pulled it off 10 minutes later when it hit 122°F. Let it rest for 10 minutes while I prepared the side of French fries (not pictured.)


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[Dewesq55]

Troutman - Thanks, Steve. I was using 120° for a little while, but was having issues where if probe placement wasn't perfect, it could be underdone in spots. I haven't had that issue since going to 122°.

[Dr. Pepper]

Dewesq55 Troutman Glad to hear you two discussing pull temps for front sears. Because carryover temp isn't as big a challenge with front sear, and using my oven for the final baking at only 225 F, I have let them run to 130. Turns out, that makes them medium. Too much. I wlll aim for 122-124 given the superb results Dewesq55 just demonstrated! Thanks.

[Henrik]

Simply exceptional!

[Elton's BBQ]

Beef tenderloin on the gasser today..

[Elton's BBQ]

Thanks Dr. Pepper

[Troutman]

Nice cook Elton. Keep that Heine cold, I'm on my way !!!!

[Elton's BBQ]

Thanks Troutman , i always have some cold green one's available..

[Richard Chrz]

Baby back ribs and beans on the grill. No sauce

[Troutman]

Looks like a full loin on those ribs Richard. Nice cook !!

[Dr. Pepper]

Troutman I stopped buying Costco baby backs due to the large chunk of meat on the thick end. How do you trim them, is there a natural fascial plain? And, what do you prefer to do with the loin if you remove it? Thanks Daniel

[grillinglousiana]

I chilled and thin sliced 3 prim rib eyes
2 vidalia onions sliced
2 bell peppers sliced
4 banana peppers sliced
4 thick cut wright bacon crumbled
provolone cheese
made philli cheese steaks
on the 360 cuisinart
had some friends over from service days

[Potkettleblack]

Been a while since I posted to SUWYC but here’s some OJB porknography:

plum chunks on jealous devil XL briquettes in the OJB. Salted lightly, then seasoned with Meat Church Honey Hog and Tajin.

the pictures on the grill are right as it was about to hit the stall. I raised the temp from 225 to 280-290 and powered through. Total cook time was about 7 hours.

the OJB made the best pulled pork I think I’ve made, and I thought the Grilla was killing it.

[Potkettleblack]

Mrs. Black is a noted cherry picker, and will regularly take pitmaster privilege, despite not going near the pit. It was hard work saving the bark from her.

[CaptainMike]

Mrs's can be like that...

[Dr. Pepper]

Moist meat with crisp bark. Nice!

[BradNorthGA]

Thursday my wife got a raise, so yesterday to celebrate I got a ribeye and an expensive ($18.99) bottle of merlot. Don't worry I didn't actually pay that much for the wine it was on sale

Sous vide, shocked in ice bath, then reverse seared. Delicious as usual. Also made some fried rice

This was last night but I didn't have a chance to post until now because I was busy all day, and last night between the merlot plus the beers I had while cooking I passed out shortly after eating

[Troutman]

STEAK !!!!!!

[CaptainMike]

Congratulations, I thoroughly enjoyed every raise I ever got!

[Dr. Pepper]

Perfect! And congrats on the pay raise.

[HawkerXP]

Beer, burgers and.........,

First cook with new Killa Grilla grate.

[Richard Chrz]

I looked in my mailbox, no invite….

[SheilaAnn]

Me neither…..