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

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    #16
    First pulled pork on the Akorn. Almost 12 hours between 240 and 275 with no reloading required. Killer Hogs rub and pulled at 203. Took a while for what I think was about 5 pounds or so.
    Attached Files

    Comment


    • Towering Inferno
      Towering Inferno commented
      Editing a comment
      I have the Akorn also, wonderful grill / smoker. 8 years now, almost ready to replace some parts. It is an extremely efficient smoker. Your cook looks absolutely awesome.

    #17
    Looks like you nailed it. How was the Akorn at keeping a steady temp?

    Comment


    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      I am going to make a separate post on that tomorrow as I have some questions. I think there’s still some tweaks I need to do.

    #18
    Snapper, corn and peas

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Y U M

    • Draznnl
      Draznnl commented
      Editing a comment
      +1

    #19
    Flank steak on avocado and greens with fig balsamic vinaigrette.

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    Last edited by Attjack; September 23, 2021, 10:54 AM.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Damn! This looks darn good!

    #20
    Grilled Branzino (pressed garlic, lemons, rosemary, S&P inside), on Weber gasser, with garden tomato caprese salad.

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    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      I don't know what Branzino is, but it looks fishy to me.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good indeed

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      That looks really good!

    #21
    American Waygu NY strip. Dry brine x 6 hrs, 210 convection oven until IT 120F, then over hot wood fire for a few minutes too long. (NOTE TO SELF: I need to restrain myself on the outside color, and stick to time limit on the sear.)


    AFTER 210F CONVECTION OVEN TO IT 120F:
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    SHOULD HAVE QUIT AT THIS POINT:
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    2 MINUTES TOO LONG OVER FIRE:
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    STILL TASTED GOOD, BUT COULD HAVE BEEN BETTER.
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    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      Well, being a doctor and all, you know the value of a second opinion. So next time I expect an invitation to provide one for you.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks good and nice pic's

    • Attjack
      Attjack commented
      Editing a comment
      In my house, anything below medium is "raw".

    #22
    My second brisket ever. Porter Road Angus rubbed with Malcolm Reed's AP Rub and dry brined overnight. Hit it with MR's "The BBQ Rub" then onto the Egg at 225* at 10:00 pm. Hickory and maple chunks placed under the coals. At 2:30 my temp alarm woke me up. Temp dropped to 175*. I fired up the Mongo to finish the job. Wrapped when IT hit 170* adding some stock to the wrap. Cooked for a few more hours until it poked nice and soft around 206*. I was very pleased with this cook (besides the EGG losing temp). Meat was nice and moist, good bark, good smoke, and very tasty. Was a big hit at the Pat's Tailgate Party.

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    Sorry about the shadow

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really Nice!

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Awesome

    • holehogg
      holehogg commented
      Editing a comment
      Flying first class.

    #23
    Played with my sous vide for lunch. Soft boiled eggs on sourdough.

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    • CaptainMike
      CaptainMike commented
      Editing a comment
      That'll do!!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Do I need to draw silly things over this pair of yolks as well?!
      (Sorry, reference to the Jokes thread, and a double yolked egg. Never mind.)
      Last edited by Dr. Pepper; September 23, 2021, 06:16 PM.

    • treesmacker
      treesmacker commented
      Editing a comment
      Home made sourdough I'm sure - very nice!

    #24
    Made some really tasty Shrimp Alfredo. Made the sauce myself from scratch, I first took 2 cups of milk and…..oh hell, who am I fooling, it was from a package of Knors.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ohh.. I thought it was Lutefisk at first..
      Looks good Panhead John

    • RichieB
      RichieB commented
      Editing a comment
      That plate doesn't look familiar. 🤔

    • willxfmr
      willxfmr commented
      Editing a comment
      Homemade Alfredo is just about the easiest thing in the world. Time to step it up.

    #25
    I just put up a post describing the hack I finally figured out so that I can sear on my giant Kamado. Here is the fun evidence that it works pretty darn well.

    I started with a 1.37 pound bone-in ribeye (nothing special, just Publix select grade). I dry brined 8 hours or so, then hit with Henrik Signature Steak rub.

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    And here is my hack with a supplemental charcoal pan just below the grill, happily searing the steak.

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    I followed the Mosca Just Keep Flipping technique and got to my ideal temp:

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    Served up with a baked potato and some Publix poppers.

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    Here, have a bite!

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    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Jim White the lighting made it look like the speckles on zucchini! Jalapeños are just as great!

    • holehogg
      holehogg commented
      Editing a comment
      Honestly this made me hungry really hungry. Good job Sir.

    • Henrik
      Henrik commented
      Editing a comment
      Now that's a hack worthy of copying! And the steak looks awesome!!

    #26
    Today was rib day. 2 small racks of baby backs, 1 rack St Louis, 2 racks of beef back, and a few beef backs that were cut to one bone pieces.
    all came out great, and done on my Gateway drum with the heat diffuser and 2 levels of grates.
    Coated the beef with JP AP, Meat church holy gospel, and Goya Szandor.
    The pork got the same except JP Licous instead of Holy gospel

    Attached Files

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      #27
      Picanha from Alpine Butcher. Cooked on the WSCG with Chimichurri Board Sauce

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      and my wife's Apple Pie
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      • Andrrr
        Andrrr commented
        Editing a comment
        Looks great. Was that SVQ?

      • holehogg
        holehogg commented
        Editing a comment
        Another saliva inducing incident. Thank you.

      • Old Glory
        Old Glory commented
        Editing a comment
        Andrrr not SVQ was two zone just keep flipping and moving until they hit temp.

      #28
      I like simple and delicious. Coconut shrimp from R.D. Deep fried in Lodge D.O. Alexa onions rings done in toaster oven.

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        #29
        Crapmaster 2000 update!
        This cheap little grill stays on the edge of dying but continues to cook wonderful beef and pork
        Best $38 I ever spent!!!
        It has a self ignitor that crapped out this year, I'm sure the raw steel burner has closed up where the spark happens so I'm lighting it manually because I'm too lazy to take it apart and clean it. Maybe this fall, maybe
        What is simpler than throwing a chuckeye on the 550 degree grill and a handfull of apple chips and let nature take its course?
        The result makes me happy
        Attached Files

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          I love your name for it! The Crapmaster 2000. 😂

        • tmaan235
          tmaan235 commented
          Editing a comment
          It's all I could come up with but seemed to fit I put a thermometer on it to see what is actually happening. Minimum fire 525, hi fire 600+. It has no thermal banking, cools off to under 300 when a bigger steak is added but comes up pretty good. I even added rocks, helped a little but not much. It was the solution for cooking on my wooden porch and it works ok, still can add the fire and applewood taste to what I'm cooking.

        #30
        Pasta ala Troy Tonight...Just used my knowledge with what I had....My Family said it was the Best they Ever had. Oh geez...I took no notes. I will say it was Darn Good!!

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        • Jim White
          Jim White commented
          Editing a comment
          Looks so good. Creamy tomato sauce? Italian sausage?

          I chuck in even more fennel seeds with my sausage just for fun.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Nice! Looks like something I did the other night and failed to get a pic. Sweet Italian, sun dried tomatoes, garlic, cream, broccoli and mushrooms.

        • holehogg
          holehogg commented
          Editing a comment
          Wing it and no notes is my undoing most times and then there are those occasions it doesnt bother me.

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