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

[ecowper]

Cooked some pork chops on the SnS tonight. man, that grill just keeps on providing how great it is. Fired up 1/3 chimney of Fogo lump, dumped in the insert on top of the leftover charcoal from cooking a steak on Friday. From lighting the chimney to running at temp (280F), the SnS was ready in less than 25 minutes. Contrast that with Hasty-Bake, which would be more like 45 minutes and twice as much charcoal.

Took about 25 minutes to get the pork chops to an internal of 140F, then seared over the insert. That was 6 minutes, 3x on each side for 1 minute each. Crust was great, interior was juicy and flavorful.

I wet brined the chops in a 6% salt water brine for 8 hours, or so. Patted dry, liberally seasoned with MMD, and then on to the SnS.

Dang, love that side shelf …. Wish the WSM had a shelf


Fire and meat!!!


Getting the last sear on the pork chops


Dunkin is “helping” …. Or is he trying to get a pork chop for himself?


Finished product!

[Panhead John]

Looks good bro! Tell Stacy I said hi! She was a hoot in Rockdale.

[Draznnl]

Looks like Dunkin just wants to taste test for quality control. What a good boy.

[ecowper]

Panhead John you just like Stacy’s Coors Light ;-)

Draznnl I think you may be right

[fuzzydaddy]

Chuck roasts smoked on the SnS Kamado yesterday. They were on the elevated grate with the drip and griddle pan on the regular grate to catch all the goodness.

[Henrik]

Oh man! That's a plate to die for!

[tbob4]

That can't be beat.

[McFlyfi]

Something simple, but I found these at a local Pavillions ("Upscale" Von's) for $9.99. On the SRF website, they are $12.99.


These are pretty good. I usually get Hebrew National, these are a much milder dog. Very tender, good snap to the casing.

[SammyJ]

Day 2 Garlic Roasted Pork Loin

Slice it up, lay out in glass bowl, 1/4 water and in the microwave.

[Jfrosty27]

Today was a rack of prime grade beef plate ribs from Wild Fork.

I trimmed them up and hit them hard with Recteq’s Heffer Dust last night. It has a lot of salt in it so it served as my dry brine. On the Recteq at 7:00 AM this morning at 275 degrees. After seven hours they were probing like butter with an IT of 195-200 degrees. I pulled them off and wrapped in butcher paper. The kitchen oven was preheated to 180 degrees and tuned OFF. I let the rack rest in the oven for three hours then served. Turned out perfect. Wife said it was “heaven on a fork”. I’ll take that.

[IFindZeroBadCooks]

Holy moley.

[RichieB]

Is this what you cooked?

https://wildforkfoods.com/collection...=9371429732388

[Jfrosty27]

RichieB yes that’s it. I’ve done these three times now. Just exceptional quality.

[ssandy_561]

Day 2 of the smoked chuck roasts

Probably top 5 sandwiches of all time.

So easy and flipping delicious!

I bought a can of Progresso French Onion soup, a container of crumbled Bleu Cheese and some bakery Kaiser Rolls.

I strained the onions out of the soup and collected the broth. For each sandwich I used a 1/4 cup of the broth and half of the onions. I added the onions and the broth to a small fry pan. Added a big handful of leftover shredded smoked chuck roast and warmed it up until the broth almost disappeared.



I opened the Kaiser roll and filled it up with the bleu cheese.



I loaded up both pieces of the roll with beef and let it sit for a few minutes to get the bleu cheese all melty.



Then it was time for assembly.



I will definitely be doing this again!

[FireMan]

Yeah, definitely do it again!

[theroc]

Wow. That looks like a whole lotta flavor.

[Whiskeyman53]

Today was chicken day,. Bird #1 was rubbed with a garlic and herb seasoning and hung in the smoker over charcoal with a chunk of apple wood.
just noticed that I trimmed the excess fat but left some of the neck bone, it looks creepy., anyway. Bird #2 was halved and rubbed with a Caribbean spice blend and grilled over lump.
My wife wants to have quesadillas with the Caribbean chicken and try a lime, cilantro and white bean salad dish that she's been thinking about.

[FireMan]

After much debate I vote fer #1.

[Troutman]

No the last one, which ever one that is, is going on my plate !!! Well done !!

[shify]

My wife is very much a “can you make it with chicken” person. I don’t usually humor her but yesterday decided to. We were feeling tacos but didn’t want the typical grilled chicken or chicken tinga, so I went with chicken birria with homemade corn tortillas. Chicken thighs braised in a guajillo/ancho/chipotle sauce.

chicken is swimming


Cooking the corn tortilla



finished product.




Bonus:

Tonight the leftovers became a chicken birria torta

[Troutman]

I love it !! The consume looks on point !!!

[Panhead John]

LEFTOVER BRISKET COOK - Pt. 2

Last night I made a pot of brisket beans which turned out pretty dang dang good! (official Mr. Bones terminology) So tonight I wanted to try something different and unique…to me anyway. I’ve always loved stuffed bell peppers and thought..what can I do with brisket and bell peppers? Then, my massively gigantic brain kicked in high gear! 🙄 I came up with this…instead of the usual green bell peppers, let’s do poblanos. From there I knew I wanted cheese and tomatoes or tomato sauce included. So, I used a can of Rotel Tomatoes and slices of sharp cheddar cheese. That’s all I had at the time.

I melted some cheese in a pot with the Rotel Tomatoes. After softening the peppers in a 350* oven for about 20 minutes, I then stuffed the pepper halves with brisket and the Rotel mixture. I added a half slice of cheddar cheese on top and put them in the oven for another 10-15 minutes. They came out pretty darn good if I say so myself. If I would have had some Velveeta or Cheez Whiz on hand, that would be the only thing I’d do different. Served em with some leftover brisket beans from last night.

[Henrik]

Now there's a novel idea! Love the fact that you stuffed poblanos with brisket. So simple, so good! Gotta try this, thank that gigantic brain of yours from me ;-)

[Caffeine88]

Damn. That's a great idea! Not a paper plate in sight, but that is fantastic!

[tbob4]

That looks great!!

[ecowper]

First rib cook on the SnS today. Some generic back ribs that I picked up at Safeway. To go with it, I made some sweet n sour coleslaw and a small (for me) pot of Pinquitos. I used MMD plus some spicy seasoning on the ribs. It was 4 TBSP of MMD + 2 tsp of spicy Mexican pork seasoning, mixed together and then rubbed evenly on the ribs. I ran the SnS at, roughly, 235 from 1:30 to about 6:20 when I deemed the ribs done between probe and bend.

Stacy gave me the hugest compliment … she ate all the ribs on her plate and went back for seconds.

I consider that a win for first rib cook on a new cooker.

[ecowper]

Panhead John I think you're right, the SnS is likely to be my main cooker. It's easy to get going and cooks plenty of food for the two of us.

Troutman do you wrap with foil or paper?

[Troutman]

ecowper Normally wrap in butcher paper to achieve a firmer bark. Foil does a better job of braising though. Both ways have their merits.

[tbob4]

Sure looks good!

[Starsky]

I know it's nothing fancy but lately I've had such a craving for a sloppy joe. Maybe because the weather has gotten cooler. Any way, can't remember the last time I had one and wasn't going to get something from a can I decided to go from scratch. Found a recipe online, kept what I liked, got rid of what I didn't and adjusted the spice and sweetness to my personal taste. As a kicker I spread the 80/20 out on a sheet and smoked it with hickory for 1.5 hrs. Them I mixed it together and let it sit in the fridge over night so the smoke could blend with the sauce. Got to admit, it's a winner for me

[Panhead John]

I’m with ya on that, love Sloppy Joes and I haven’t had one in years either. Yours looks like a winner! Great idea on smoking the burger meat.

[Dr. Pepper]

Flashback to high school lunch line! (1965-1969, hah!)

[Troutman]

Did a separate post on the recipes for the sides but the real star was the Akaushi Teres Major. Didn't get much traction there so I thought I'd throw down here....

Akaushi Teres Major with Sides

[Henrik]

Looks really good Steve, the teres major is an awesome cut, and I can only imagine the flavors of the Akaushi version!

[CandySueQ]

I could hurt myself on that meal! Love broccoli salad even. Beautiful!

[tbob4]

Somehow I missed this - phenomenal

[jfmorris]

Well, when SWMBO goes out to lunch with friends and leaves you home with little to no lunch type food in the house, and the back yard smells like the butt you are smoking with lump and cherry wood, what's a fella to do except throw down some home made thick cut bacon in the trusty Lodge 12", and fry some eggs in bacon grease, topping them with some Flatiron Pepper Co. Hatch Green Chili pepper?

[Henrik]

Dang, really "roughing it" over there ;-)

[FireMan]

It’s what’s fer breakfast!

[jfmorris]

Folks this was my lunch not my breakfast - that’s the sad part. Feel sorry for me, haha! 😂

[jfmorris]

Yesterday I did a "turbo" cook of some pulled pork, getting it done in just over 6 hours, by running most of the cook at 300F on the SNS Kamado. I dry brined an 8 pound butt overnight, seasoned with Hank's KC Royale (which I will miss once the 3 bottles in the pantry are gone Henrik ), and wrapped once the butt hit about 170F. I also made a pot of Rancho Gordo piquintos to go with them, and my mom brought over some home made cole slaw...

Just before the wrap:



Ready to start pulling the meat after it sat in cambro for 2 hours:



Look at how clean that bone pulled out!



Finished results!



All in all, I am very happy to know I can crank out pulled pork in 6 hours if I run the cook that hot, and the results were VERY moist and juicy. There was a lot of liquid in the foil when I unwrapped, and I dumped that all in the pan and mixed the pulled pork up with it. I will say however that I was somewhat disappointed with the bark. I am a bark hound. The crunchy black stuff is what I go for. While the butt looked good on the cutting board, I believe that running the cook hot and fast led to less bark formation, and the lack of sugar in the KC Royale versus my normal MMD was likely also a factor. The wrap at 170 for the rest of the cook, plus the time sitting in cambro, also softened what little bark there was.

So will I do another hot and fast butt? I will if I want to eat at 5pm and am not lighting the fire before 8am the same morning. However, if I have time, I think I prefer the bark I get running the cook longer at a bit lower temperature. There were so many different factors at play here - kamado mode versus "Turbo Slow" SNS mode on the kamado, a sugar free rub versus the normal MMD I use, and the wrap in foil that I normally never do, and the cambro that I normally do not do either with butts. However, if you were after juicy tender fall apart pork, and are not after crunchy bark, this method certainly got there.

[jfmorris]

Thanks Dr. Pepper. And the results were good, just lacking in "bark". It's gonna make for great leftovers all the rest of the week for sure.

[Henrik]

Very nice writeup, and great looking pork butt! My findings are the same when doing a hot 'n fast cook with pork butts. There's nothing like time (and no wrap) if you want to build bark. However, the KC Royale is far from sugar free. 46% (by weight) is brown sugar.

[jfmorris]

Henrik serves me right for not reading the label, haha. The difference is the hot and fast entirely, and not the rub based on that information... Not sure why I thought KC Royale was sugar free....

[tbob4]

After seeing theroc ‘s salmon, I decided to try something. It worked really well. I grilled salmon with blackened seasoning and put it in a bowl with clam chowder. Delicious. I grilled it just a little under because I theorized the heat from the soup would carry-over the cook. When I do it again I will cook to my normal timeframes. It was just a bit too rare in one spot.

[ofelles]

Clam chowder is right up there, but you put it over the top.

[FireMan]

So ya like soup with yer salmon, eh?

[Michael_in_TX]

Clever! I like it. I will try this.