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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

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    Sunday football short ribs, and Meathead rub test

    Scored a couple of packages of bone-in short ribs on a BOGO deal at local QFC (Kroger) and figured they would be good for some football dinner and a test of my new bottle of Meathead Red Meat rub. No real prep or dry brining, just applied the rub about an hour before putting them on the Silverbac at 250F.
    Took almost six hours to reach probe tender and 203-ish temp. They looked a bit dry, but were actually really moist under the crust. The flavor was familiar to the original Cow Crust.
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    • tbob4
      tbob4 commented
      Editing a comment
      Those look really good

    not BBQ, but dang good ...... Goulash and semmelknodel ..... the goulash is my grandmother's recipe. The knodel are from Daring Gourmet, and come out pretty dang good.

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    • ecowper
      ecowper commented
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      Dr. Pepper seemed like just the thing now that we've Fall in the Northwest! and, of course, there's gonna be plenty of beans, chili, and soups now ..... which means I gotta cook a bunch of short ribs so that I have enough bones .....

    • treesmacker
      treesmacker commented
      Editing a comment
      I want that!

    • ecowper
      ecowper commented
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      treesmacker my favorite for goulash and knodel is skiing in Austria. Every little spot down the mountain will serve you a beer and goulash!

    Smoked brisket and potato hash, with a sunny side disposition.

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    Last edited by Richard Chrz; October 5, 2021, 06:34 PM.

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    • surfdog
      surfdog commented
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      Oh yeah, I could absolutely destroy that!

    • RustyHaines
      RustyHaines commented
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      Richard Chrz you have a spare bedroom? I need to be closer to your vittles ! That looks so good.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      RustyHaines, a futon downstairs, or the floor, both are possible options.

    Damn it, following Richard!
    Just left over homemade mac & cheese with added bacon and hamburger
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      Love fresh beef burgers.

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      • RichieB
        RichieB commented
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        Looks great. See you're a customer of Panhead John plates great selection. SammyJ does he give you a kickback for showing them on the Pit?

      • SammyJ
        SammyJ commented
        Editing a comment
        RichieB I do not not follow your comment. The eating plates are Walmart paper The panna grill plates came with the unit.

      • RichieB
        RichieB commented
        Editing a comment
        Sorry SammyJ. It's a standing piece of humor here at The Pit. Panhead John is a bit of a kibitzer. One of his claim to fame is his paper plate dynasty. I could be mistaken but your plates look like ones he has proudly displayed. There is a good chance he'll reach out and pitch you his finest sets. Oh, and he suggests purchasing a bridge, you might want to politely say no thank you.

        All in good humor.

      Just a few birds. Making a care package of some chicken and brisket for my uncle who got hit super hard from covid and is on bed rest. Bbq is great for the soul
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      • SheilaAnn
        SheilaAnn commented
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        Wish there was a LOVE button! Cooking with love!

      • IdSmokeThat
        IdSmokeThat commented
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        SheilaAnn I definitely tried to set him up well. Homemade slaw, Bama white bbq sauce, chicken, brisket, fresh eggs from my own birds, fresh hamburger buns, and a promise for some great scotch and cigars when he's back to himself.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        IdSmokeThat still looking for that LOVE button. You inspire me, friend!

      Different spin on Japanese Milk Bread, chocolate.
      Delicious.

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      • Dr. Pepper
        Dr. Pepper commented
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        Those may be delicious, but they do look like what happens when you buy a dog whose poop is bigger than yours 🤷🏻‍♂️

      Steak and Salmon Herb Salad with Nam Pla Vinaigrette.

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        Last night…
        Chicken parmigiana…somewhat of a PITA on a grill. LOL But managed to pull it off with live fire & a capable pan.
        The couscous was, obviously, done in a pan. ;-)
        Not a great photo, there may have been wine involved…but you get the idea. The “exposed” bits are where I botched up the serving…that one is mine. I wouldn't in good conscience serve that to someone else.

        OTOH, I did use about 5 different cheeses, including true buffalo mozzarella & parmigiano reggiano.
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        • Attjack
          Attjack commented
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          Looks good to me.

        • RonB
          RonB commented
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          That looks great!

        • Dr. Pepper
          Dr. Pepper commented
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          Agree, that looks great!


        Here is my Version of Pellet cooker Spatchcock
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        KZL Fabrication make the sliding shelf for the YS640
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        And I DO LIKE my blue plates


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        Last edited by SammyJ; October 6, 2021, 04:17 PM.

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          I usually do LTOPM on my cheeseburgers, but tonight I did something different. Sautéed mushrooms and onions, Swiss cheese (instead of cheddar), roasted red pepper, blue cheese. Those are grilled zucchini slices and potato salad.

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          • smokenoob
            smokenoob commented
            Editing a comment
            nice! we love grilled zucchini or…….grilled eggplant!

          SVQ wins again. $3.99/pound chuck roast from the local grocer. SPG (heavy on the P), SV 135 degrees for 60 hours. Removed to ice bath, patted dry, more SPG and overnight uncovered in the frig. Cooked hot with charcoal/apple wood and brought it back up to 135 and served. Again, nailed it. It was very, very tender, moist and full of flavor. Ate until it hurt. I'm loving SVQ for "lesser" cuts of meat.



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            Simple cheeseburger night.

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            • smokenoob
              smokenoob commented
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              Simply marvelous!

            • SheilaAnn
              SheilaAnn commented
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              Shutty 🤤🤤🤤🤤

            • Caffeine88
              Caffeine88 commented
              Editing a comment
              Aint nuthin' simple about that! Love it!

            Nice and somewhat simple beer brats

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            • ssandy_561
              ssandy_561 commented
              Editing a comment
              You can’t go wrong with an onion and beer jacuzzi.

            Made some posole tonight.

            Started by roasting some tomatillos, onion, poblanos and garlic.

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            Pulsed that up in the blender along with my last bag of roasted Hatch Big Jim green chile. This served as the base for the broth, but of course it's also a great tomatillo salsa, so I saved some as a side and that worked great.

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            Had a pound of smoked pork butt from last month and that went in, along with some Rancho Gordo dried hominy that was soaked and cooked according to their directions. That stuff beats the hell out of canned hominy.

            The last bag of red Hatch Big Jim chile got a rough chop to go in as color.

            Nearly done, you can see the hominy starting to "bloom" like a flower (good example on the left).

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            Turned out great with just a bit of cilantro on top.

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            • ofelles
              ofelles commented
              Editing a comment
              One of my favorites. Now I'm going to have to bump it up the list.

            • Dr. Pepper
              Dr. Pepper commented
              Editing a comment
              I want a bowl of that!

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Jim White baller!!!!!

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