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

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    Stuffed pork steaks or otherwise know are pork butt chops, dry brined with Memphis dust. We stuffed with apple and sausage dressing then tied them together and smoked them on the Primo. I would have used the Traeger but it was raining with wet snow here today, the Primo is my cold/bad weather smoker. They turned out pretty good, I got lucky again as I like to say.



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      Reverse seared Tri-Tip with Chimichuri Sauce!!! Smoked between 225 and 250 to 110 IT, followed by a 4 min sear (2 min each side). Pulled at 130 followed by a 10 min rest! Delicious!
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      • TWBarbecue
        TWBarbecue commented
        Editing a comment
        barelfly Thank you! Appreciate that. It’s a Chimichuri mix that all you do is add vinegar and oil to make Chimichuri sauce! I made it, placed the Tri-tip on top of it and reserved some to drizzle over the slices. When the steak rests, it creates this awesome board sauce with it’s jucies and the Chimichuri! It’s call ChimiChurri Original dry rub mix at www.alfrugoni.com

      • Huskee
        Huskee commented
        Editing a comment
        Outstanding pics my man!

      • TWBarbecue
        TWBarbecue commented
        Editing a comment
        Thank you Huskee Appreciate it! Thank you for the comments everyone.

      Miso glazed cod with brown rice, and steamed vegetables.

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      • BradNorthGA
        BradNorthGA commented
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        Gorgeous! 😍

      Curried shrimp

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      • Caffeine88
        Caffeine88 commented
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        I can taste that through the screen. Beautiful.

      • Draznnl
        Draznnl commented
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        They are pure food porn, BradNorthGA

      • DaveD
        DaveD commented
        Editing a comment
        Total food porn (like this whole thread really). I keep waiting for a "boom chicka BOW wow" soundtrack to start playing...

      Click Akaushi brisket on the kettle. This was a fantastic brisket. There was an extremely thin end on the flat that I was a bit unhappy with but it thickened up nicely as it cooked.
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      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Looks wonderful! How does it compare to prime?

      • Red Man
        Red Man commented
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        IFindZeroBadCooks Definitely far better than Costco prime. The meat tasted great but the fat was really delicious.

      Like, Like, Like, Like, Like, Like, Like, Like, etc... what a wonderful variety of delishous and beautiful foods displayed here! Keep em coming!! Cheers
      Last edited by treesmacker; November 19, 2021, 07:50 PM.

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        Lot of things going on here…. First cook on joe jr. I tried to be like Ernest with a “double double”

        Panhead John add me to the list. Bad pic all around.

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        Last edited by SheilaAnn; November 15, 2021, 12:44 AM.

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        • Panhead John
          Panhead John commented
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          Hell no Sheila, ain’t nuttin wrong with that burger! I’d dive right in.

        • Old Glory
          Old Glory commented
          Editing a comment
          Looks mighty fine to me!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lookin like Good Eats to me, Sister!!!

        Got some fantastic fresh opah filets. Rubbed with a Mediterranean paste and grilled on the gasser. Served over a simple risotto.

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        • Panhead John
          Panhead John commented
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          I mean damn man, it’s common knowledge that they’re deep bodied pelagic lampriform fishes from the Lampridae family. You’d have to be an idiot not to know that.
          Last edited by Panhead John; November 15, 2021, 01:04 PM.

        • theroc
          theroc commented
          Editing a comment
          barelfly - Opah is a meatier fish, but still has a delicate flavor. There are three different types of cuts on those big fish - we prefer the steaks shown above. As with all the meatier fish, don't overcook them! Does well with marinade and then just a quick sear, leaving the meat rare in the middle.

        • Ernest
          Ernest commented
          Editing a comment
          NICE!!!!!!

        This is Blackened Garlic Potatoes. Recipe will follow.

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        Ingredients:

        1 whole potato
        5 garlic cloves
        Tablespoon of coconut oil

        Cube the potato, rinse and dry while pan on oil are heating up.
        Add potatoes on low heat. When starting to brown mince garlic and add, mixing thoroughly.
        IMPORTANT STEP: Go over to computer and start reading AmazingRibs.com This will cause you to forget you have potatoes cooking on stove.
        VERY IMPORTANT STEP: Suddenly remember you have potatoes cooking on stove. Rush back to stove and remove potatoes from heat. Mix them up and declare it 'Blackened Garlic Potatoes'
        Last edited by ComfortablyNumb; November 15, 2021, 09:40 AM.

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Not only some very delicious food, there, but, clearly: a Very Happy CI Skillet, in th Zone!

        • tamidw
          tamidw commented
          Editing a comment
          Hmm, I've made blackened food like that before too! 🤣

        • Panhead John
          Panhead John commented
          Editing a comment
          I love “Blackened Toast” 😂

        Well, I saw Ernest breakfast sandwich the other day, and just so happens that I had a loaf of fresh sourdough. Grilled cheese breakfast sandwich, two different cheeses, 3 sausage patties, and two eggs over easy.


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        • klflowers
          klflowers commented
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          Beats the hell out of that Hardee's biscuit I had this morning

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Not for breakfast anymore
          Looks so good.

        • Ernest
          Ernest commented
          Editing a comment
          BOOOOOOOOOOOOM!!!!

        A Santa Carota brisket cooked on my large Big Green Egg.
        Had it dry brining in salt for 3 days, and that hit it with some pepper and a tiny bit of sugar to help with the bark.
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        • klflowers
          klflowers commented
          Editing a comment
          Beautiful!

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Pretty perfect! Good bark, moist meat.

        • Ratherfly
          Ratherfly commented
          Editing a comment
          So the fact that I accidentally salted my brisket Wednesday for smoking overnight Friday isn't a problem? <sigh> I blame my working from home husband that made me lose track of the days. Should I wrap it in plastic wrap today or leave it uncovered in the fridge? And while I'm here, should I add the saltless rub to the meat today? (My first packer brisket, for a party on Saturday.)

        Cajun fries
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        • Panhead John
          Panhead John commented
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          Only you can make a basket of fries look better than my best steak pics. 🤬

        Picanha from Wild Fork. I was intrigued when I saw one at a local meat shop, but at $43.00+ for the roast, I had to pass.
        So I joined Wild Fork and got this delivered for about 1/2 of the local cost.
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        2hrs on the SNS at 240 +/- to an IT of 127, a little Oak, seared on the knock off 18" kettle.
        Took longer to cook than I thought, the fat cap is probably insulating it somewhat.

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        • Ernest
          Ernest commented
          Editing a comment
          There is a Walmart close by my house carries Picanha for about $2.75/ LB. I suspect that most people around don't know how to cook it

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          McFlyfi what local meat shop?

        • McFlyfi
          McFlyfi commented
          Editing a comment
          SheilaAnn - Green Acres Market in Simi Valley.

        Meetings canceled this afternoon so figured I’d take advantage. Boneless Turkey Breast from smoking away on the OG. Rubbed in Meat Church Holy Cow and then basted with a combo of butter, holy cow, and Black Swan’s Beso del Fuego BBQ sauce.

        also the black swan sauces are crazy good! I can’t believe I hadn’t tried them until now.
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        Last edited by Baltimorelger; November 15, 2021, 01:56 PM. Reason: Forgot to add photos!

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          Yard Bird seasoned with Plow Boy’s “Yard Bird”

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