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

[efincoop]

Yesterday I made candied spare ribs for the first time. My wife is not a fan of traditional red BBQ sauce so I have been trying various finishing approaches using other techniques. Rubbed with Henrik KC Royal rub and cooked on my Weber Performer at around 275, unwrapped for about 5 1/2 hours. They were a big hit!

[RonB]

Have you tried an Asian inspired sauce? Even just teriyaki sauce would be good, but look for a thick one.

[SheilaAnn]

efincoop try these! Love them.

https://www.seriouseats.com/sriracha-glazed-ribs-chinese-noodles-recipe

Adjust the levels of your heat tastes accordingly. I also love missing up lots of different mushrooms, too.

[efincoop]

Thank you both for your suggestions!

[Elton's BBQ]

Baconstuffed porkloin.. Potatoevedges on the side.. Topped with some Sweet Baby Ray's

[tbob4]

Bacon in pork? Doesn’t sound good at all! Hahahahahahaha. The only thing that sounds better is bacon wrapped, bacon stuffed loin. Looks delicious

[Troutman]

Boom !!!

[Elton's BBQ]

Thanks tbob4

[SheilaAnn]

Repeat: Beet Cured Salmon. I used the salmon we just got from Sitka. Wished I had some of the King Salmon that was shown earlier by either Attjack or theroc or @ecowper
I think I went a little too long on the cure, but it’s still tasty.

[theroc]

Thanks SheilaAnn !

[HawkerXP]

You can't beet that!

[Troutman]

Interesting, I've read about that cure but never tried it due to my complete dislike of beets. Nice result though, almost looks like Gravlax.

[58limited]

I was so hungry last night that I forgot to take pics until I was almost done eating:

Scotch Meat Pie using grassfed ground beef

[grillinglousiana]

today I cut beef tenderloin in strips..cooked on lodge cast iron griddle on the pk..reason I cut it up was cooking for some sick folks and they only eat well done..so if it is in small strips bite size..may never know..
onions...mushrooms..tomatoes black olives capers..with salt ,pepper, olive oil,butter,...and asparagus in foil packs,lemon,olive oil,parmesan cheese..cooked on weber gas in weber aluminum pans

[scottranda]

Sausage, onions, and peppers. Sausage is homemade, green peppers are from garden, but had to buy an onion.

[Panhead John]

Great looking cook! But…OMG, you had to BUY an onion? The horror!

[Caffeine88]

Country pork ribs, with Lisa's BBQ bake beans.
This cut can be hit or miss, and these were all over the map for texture. Flavor - on point. Dry brine with kosher salt for 24 hrs, rub down w Memphis dust, and then on the Weber at 225-250 till about 145. Then slather with bacon Chipotle sauce antil over high heat till a bit caramelized. Pretty tasty.

[Dr. Pepper]

Man, that final photo has me salivating!

[Caffeine88]

Dewesq55 You're not wrong - it was a hodgepodge cut, but it tasted good! My wife picked up a bottle of B. Bob's smoked bacon chipotle sauce as part of a meal package from Fresh Market. She pretty much always makes the BBQ sauce, but this bought stuff was legit. I'm pretty sure she's gonna try to reverse engineer it, and I'll share when it's sorted out.

And, thanks to all who liked the pix. She was horrified that I posted food pix on purple plates!. 😂😂 The horror of clashing collors

[Panhead John]

I wasn’t gonna say anything……..

[radiodome21]

We did 3 racks of ribs tonight. I did 2 on the Grilla Silverback and my wife did 1 in the oven. Not boiled. I would never allow that. I used Killer Hogs rub and she made her own rub. I used the same BBQ sauce on all three. Honestly, her ribs are very good. Not BBQ ribs but good nonetheless. Mine? They’re awesome. You can see the difference between the two ribs especially with the smoke ring. Also made homemade Mac and cheese in the instant pot. And finally smoked a brick of cream cheese. That was awesome and the family pounded it.

[Caffeine88]

Man, those look great!

[tbob4]

Don’t let her know you won

[radiodome21]

Lol. We had friends over and they all chose mine over hers based on appearance alone. In the end there were no leftovers. And the Bears won so it was a good day.

[ssandy_561]

Dueling pork butts on the Grilla OG. Started them at 10 PM last night at 215.

The left one is rubbed with my Sweet Mustard Rub. The right one is rubbed with Meathead’s Memphis Dust Rub.

At 9 AM they were at 160.

At 11 AM they were at 170 and I wrapped them in butcher paper. Bumped the OG up to 250 after they were wrapped.

They hit 200 at 3 PM and into the cooler they went.

Took them out of the cooler at 5:30 and shredded each one up.

Served up the one seasoned with Sweet Mustard Rub with my homemade Honey Mustard BBQ sauce.

Served up the one seasoned with Memphis Dust Rub with a sweet Carolina BBQ sauce.

[tbob4]

Can’t get over the set-up. I really like the lights.

[ssandy_561]

STEbbq The bark from the Memphis Dust tasted better but I love my homemade Honey Mustard BBQ sauce.

[barelfly]

Your patio is top notch! I remember when you first started the build! Excellent photos and great cook as well!

[ItsAllGoneToTheDogs]

Salmon was on the menu tonight (weather was suspect so just nuked some greenbeans, but dusted them with honey hog and it worked out perect!).

Light dusting of salt and pepper, a few cloves of minced garlic, fresh dill, and lemons. Usually I like capers too, but my wife doesn't.

225 for about 35 minutes, cranked to 350 while the microwave veg did its thing.
End result was dang near perfect.



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[Troutman]

Love the presentation !!

[Towering Inferno]

Had three racks of spare ribs burning a hole into a shelf in the refrigerator. Decided to do a trio of racks, with all their own flavor profiles. I cooked them to 175-185 temp. Use our MB 40XL propane smoker with post oak chips and gourmet blend Bear pellets in a smoker tube for extra punch. Took about 4 hours at 245 degrees. Spritzed every 1/2 hour with a apple juice, Worscestershire sauce, and Hula Hula sauce blend. No wrap. Drizzled with honey and clarified butter a few times near the end of the cook. Sorry for not having cut rib pictures, they disappeared too quickly.

[tbob4]

They all look delicious

[Towering Inferno]

Consensus was the Honey Adobe edged out the others. Second place, Erubtion Rib Rub, Third place was Maui Wowee. But all very good and all pretty much gone. ;-)

[Panhead John]

I did a slab of St. Louis cut ribs on the Bronco today. I used some rub from a highly rated BBQ place here in the area, Killen’s BBQ. I mixed it half and half with some Tony’s. 👍. Smoked em for about 4 1/2 hours at 250* or so. I’ve said it before, but man does that thing hold solid temps. Very little adjustments needed. Served em with Stubb’s Sweet Heat on the side. Gave half to my Mom’s neighbor who’s going through COVID and pneumonia. He gave me a glowing review. Said they were pretty much on par with hospital food!

[Troutman]

Regardless of the yummy factor, those look like spare ribs to me.

[Dewesq55]

Troutman - Hmmm, mebbe. Or could just be a lazy SLC trim.

Panhead John - Looking very good. But, bruh, sharpen your knife!

[Panhead John]

They were a normal St. Louis cut, but I cut it in half to fit the grill. I was at Mom’s and she doesn’t have a decent knife set. I was stuck with a cheap and dull knife. I should sharpen them for her though. 🤷‍♂️

[theroc]

Grilled a couple of lamb racks, sliced into double chops. Served with couscous and roasted golden beets.

[theroc]

Dewesq55 - I just dry-brined the chops for a few hours, then rubbed with olive oil and a generous amount of coarse black pepper. Didn't want to mask the flavor of the meat, so kept it simple.

[Dr. Pepper]

Beautiful! I love lamb, especially with all that surface flavor. And, no matter what Troutman says, beets are delicious. Plus, the poppy seeds and scallion/chives add texture and color. Nicely done.

[theroc]

Dr. Pepper - the dark specks on the beets are toasted black mustard seeds rather than poppy seeds. Very tasty.

[Troutman]

Spent two days cooking one dish...Surf and Turf Enchiladas Verde. First day smoked an American Wagyu chuck shoulder roast and got it up to almost 200*F, pulled it and rested it for 2 more hours. Got some shrimp locally, cleaned and grilled them off and put them up on ice over night. Day two I made the verde sauce then assembled the enchiladas and baked them off. Made about twenty of them and two are left for todays lunch !! Fed six of us. After all that effort to see them disappear that quickly was kind of a bitter sweet moment !! If interested in the recipe, here's a write up I did a while back using pulled pork, same recipe but different proteins.

Enchiladas Verde

A parting shot from a tasty little bite of Chuck and his friend Shrimpy hanging out together

[holehogg]

Oh boy.

[Troutman]

Dewesq55 It wasn't meant to be a formal recipe but I gave you everything you need to know. The shrimp was an added idea I had while trolling the fish market. I just added a little over a pound of medium sized shrimp already cleaned and deveined. I skewered them and grilled them off on my gasser with a little Tony C's seasoning. Cut them into bite-sized pieces and added them to the meat. There, now you know the whole enchilada

[Dewesq55]

Troutman - 🤣 Perfect! Thanks.

[Dewesq55]

Split Pea Soup With Ham - Cooked in the 10 qt InstantPot. It's a double recipe of Emeril's which I slightly modified for the IP (less water). Out matter about a gallon from 2 lbs peas, 2 lbs chopped ham, 2 cups onion, 1 cup each carrots and celery, 4 smoked pork hocks and 12 cups of water. Seasoned with garlic, salt, pepper, dried thyme and bay leaf. Sorry, I forgot to take pics when it was hot and in the pot. There's 3½ quarts in the 2 containers, about a cup more in the fridge and we each had a small bowl for dinner before I packed it up.


Just to prove I used the IP. 😁