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

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    Welp, looks like it's "pork butt on the pellet smoker" night here...!

    8.5-lb Duroc bone-in butt from Creekstone, dry brined w/kosher overnight. Also put the Memphis Dust on right before bedtime, one less thing to do at early o'clock next morning. Got it in the Pit Boss vertical p-smoker at 250 before 7:30am and we were done eatin' by 6:30pm. We made good ol' pulled pig sandwiches on buns that I'd buttered and then griddled on the flat side of my GrillGrates. That bit of al dente crunch on the bun is *chef's kiss* Best pork butt I've made yet (this is but my third thus far), melt in the mouth tender and splendid flavor.

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    Almost six hours in.
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    Eight hours in.
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    Hot off the smoker.
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    We sliced off the "money end" and just ate it on the spot.
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    My lovely bride made the from-scratch mac n cheese and cole slaw. Delish!

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      I bet that PB pulled like buttah. Sure looks tasty. Congrats.

      Kathryn

    • holehogg
      holehogg commented
      Editing a comment
      Fabulous food Sir.

    • DaveD
      DaveD commented
      Editing a comment
      It did pull like buttah! And yes, I plan to stick around once my freebie time is up

    Did some ribs today 2 different rubs and they were amazing
    Attached Files

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    • treesmacker
      treesmacker commented
      Editing a comment
      Beautiful color on those!!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Your ribs look incredible! Moist, with caramelized exterior.

    • Sid P
      Sid P commented
      Editing a comment
      Beautiful!

    Picanyah,Shrooms and spinach.
    Attached Files

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    • Troutman
      Troutman commented
      Editing a comment
      Beautiful

    • holehogg
      holehogg commented
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      Oh boy. What an incredible presentation of 3 of my favourites. That is Styling Sir.

    • Sid P
      Sid P commented
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      Same here, holehogg , that’s all I need. Rob whatever great presentation!

    Elotes
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    • SheilaAnn
      SheilaAnn commented
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      Love elote!

    • Dr. Pepper
      Dr. Pepper commented
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      I like to think of Cotija as Mexican feta.

    • holehogg
      holehogg commented
      Editing a comment
      You turning vegan 😊. Not going to say what I'd do to put my mouth around one of those.

    Smoked a couple of thick cut pork chops tonight on the new SnS Kettle. Did a reverse sear using the SnS insert and some mesquite chunks. Who says you can’t use chicken rub on pork chops? Turned out darn tasty. Side was a baked tater with all the trimmings.

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    • Panhead John
      Panhead John commented
      Editing a comment
      Thanks everyone! I appreciate all the comments, sincerely! I’ve decided I was no longer gonna let my arch nemesis BradNorthGA post better looking cooks than me. Can’t believe that varmint is coming in here all (kinda) new and stuff, posting those kinda pics. 🤬 😉 🤣

    • ecowper
      ecowper commented
      Editing a comment
      Love that seared exterior!

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      Panhead John since you've decided to up your game by outdoing my posts, I have decided to up my game by mimicking your posts...my next post in SUWYC will read:

      "Smoked a couple of thick cut pork chops tonight..."

    Cast Iron Dutch Oven Bread on the smoker. Delicious! Bake at 450 for about 30 min covered and then 15 min uncovered.
    Attached Files

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    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Wow, the crust! 😁😁
      Seriously, that looks really great!

    • Sid P
      Sid P commented
      Editing a comment
      I try to stay pretty low carb, but all the home made bread on this thread is killing me. It looks amazing!
      Last edited by Sid P; November 21, 2021, 06:31 PM.

    This is my go-to seared tuna recipe:

    Ahi tuna steaks marinated for an hour in equal parts soy sauce, toasted sesame oil, and avocado oil. Seared in a 550 F cast-iron skillet 2.5 minutes per side. Perfect. It is really amazing how fast soy sauce can permeate fish; you just need an hour.

    Paired with some steamed broccoli and an attempt at an asian dressing. I mixed roughly equal parts hot Chinese mustard with toasted sesame oil, some sesame seeds, and granulated garlic. It mostly worked. I probably should have used EVOO or some neutral oil as that sesame oil was just a hair overpowering.

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    • SheilaAnn
      SheilaAnn commented
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      I’m kinda wondering about shrimp….. jk

      That looks amazing! We love seared tuna. I pair it a lot with edamame. I love this recipe so much!

      https://www.tasteterminal.com/2012/0...lazy-dog-cafe/

    • gboss
      gboss commented
      Editing a comment
      Sesame oil is very strongly flavored. cboss tends to use that as a finishing oil for flavor rather than a cooking oil.

      Last time I tried to sear tuna, the sesame seeds insulated the meat from the flat side of the grill grates. It did not do what I was expecting. Fish is not my first love, so I haven't worked on it too much yet.

      It looks like your grill was very hot to get the outside seared with the inside that cool. Very nicely done!

    Hanging out, so I will post a more thorough description later, but dinner was quite a success. Brisket bark was disappointing but it was delicious. Other food all came out well.
    Attached Files

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I think all the Meat Ups going forward should have gboss cater.

      (I used to cater and you, sir, are killing it!)

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Whew! 😅

    • holehogg
      holehogg commented
      Editing a comment
      You mentioned not having experience for catering but you executed like a pro.
      I'm feeling your pride in getting the job done. What an event and successfully pulled off.
      A great victory- game set and match.

    First try at making bulgogi. Very fast cook on the Blackstone griddle, so I didn't take any pictures during the cook. Turned out very delicious, will do it again.

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    • Panhead John
      Panhead John commented
      Editing a comment
      I ain’t done never heared of nunna this stuff, but sho looks good. Now I gotta Google bulgogi and bibimbap. Damn y’all!

    • ecowper
      ecowper commented
      Editing a comment
      Panhead John I LOVE bulgogi ….. ate it every chance I had when I was in Korea.

    • ecowper
      ecowper commented
      Editing a comment
      Michael_in_TX I would eat that sir!

    Still paying homage to Ernest and Richard Chrz . I have a goal of getting that perfect burger photo. While I have a long way to go on the photo side, those two sure are making my stomach and my grill happy!

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    • holehogg
      holehogg commented
      Editing a comment
      Go big. That Sir is a memorable moment of a beautiful burger. You nailed the toppings especially adding the avo.
      Fantastic foto too.
      Had another captain cook and they are both superb specimens.

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      The edges of those burgers patties are divine.

    • Ernest
      Ernest commented
      Editing a comment
      BRAVO!!!!!!!

    Beef sirloin.. SVQ'ed
    served with potatoes, grilled veggies and whiskypepper sauce..
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    I recently bought some MyWagyu strip loin (https://pitmaster.amazingribs.com/fo...le-out-of-hand)

    Well, yesterday it was time to grill the steaks. The host only had a gasser (Weber), but I figured a classic front sear would do it.

    I dry brined the six steaks the day before, and went out to sear on the grill (with cast iron grates). However, I couldn’t get the grill hot enough. Very frustrating, but I turned off the grill after 5 minutes, as I realized that the steaks wouldn’t get any crust at all.

    Inside there was a real good CI pan, so I seared them for 10 minutes, flipping regularly. This was the right thing to do, as I could finally get that perfect hard crust. They turned out exceptional!! Great beef flavor, just perfect. I served the steaks with sauerkraut, a mixed salad and two sauces.

    Didn’t take many photos as it was pitch black outside (when grilling), and I was plating and serving 6 people.

    Before dinner was over the host had ordered a new regulator (60 mBar instead of 30). Great to hang out with 5 other tech savvy engineers 😄

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Great shot!
      And fantastic looking steaks!

    • tbob4
      tbob4 commented
      Editing a comment
      My mouth is watering

    Akaushi brisket. Bad pics but best brisket I’ve ever cooked.
    Attached Files

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Love the bend photo

    • SammyJ
      SammyJ commented
      Editing a comment
      very Nice, OBTW, what cooker is that?

    • Joey877
      Joey877 commented
      Editing a comment
      SammyJ it’s a Masterbuilt ThermoTemp XL. It was an overnight cook so I took the easy route. I usually do briskets on my offset.

    Our contractor has not finished our remodel yet, so we had to cancel hosting both my wife’s family and my family’s thanksgiving meals at our house. So I am not cooking at all for those. But I am bringing bread. I made a cranberry walnut sourdough loaf for us, and one for my mother in laws thanksgiving today.

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    • lostclusters
      lostclusters commented
      Editing a comment
      Luv your bread porn!!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Great loft in that loaf! That's not easy to accomplish when you add fruits and nuts.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Dr. Pepper. The very first time I made a loaf with added ingredients similar to this, that was one of my fears, so far though, I have not had any real loss that I can tell in oven spring with additions, of course there is a little
      Last edited by Richard Chrz; November 21, 2021, 06:35 PM.

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    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      And three fingers of bourbon! My kind of man!!!

    • gboss
      gboss commented
      Editing a comment
      CaptainMike funny story about that, actually. While bourbon, scotch, and other forms of whisk(e)y were consumed in great quantities, including for me within 30s of unloading my car and putting food away on Friday night, this is breakfast, late morning, and rose prosecco in a rocks glass 🤣🤣 I asked the groom to be if we were doing mimoas "for the sake of day drinking" but Costco had no regular Kirkland prosecco. So pink it was. I walked in Friday saying "everybody relax! I have the pink wine!"

    • CaptainMike
      CaptainMike commented
      Editing a comment
      OMG, that's funny!!!

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