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

[DaveD]

Super simple cook today, a spatchcocked bird, kosher salted about four hours ahead, rubbed with Simon & Garfunkel half hour ahead. Did a little experimenting by setting my Pit Boss Copperhead vertical pellet smoker to its "smoke" low-T setting for the first hour, then set to 300. Fortunately, the thigh T was a consistent 10-12 deg F warmer than the breast all the way through, so that I could finish with the former at 165-170 and the latter a bit under 150, but used that "smoke" setting again to let the temps plateau and hold for about 30 minutes while the roasted fingerling tater & onions my lovely bride made were finishing up. So ample time to kill all the salmonella.

Came out just great, juicy, tender, super flavorful, and the smoke flavor was very noticeable compared to the only other time I've done this, when I didn't use that "smoke" step. The only demerit was that the skin was inedibly tough. I could not even cut it with our everyday steak knives. Thumbs up on balance for sure.

[treesmacker]

Beautiful birdy!

[Sid P]

This is for all the Chicagoans out there, whether current or former. The perfect Bears game meal. Yes, I know we’ll probably get slaughtered, but I’ll still watch every minute.

[SheilaAnn]

Stop it! Love me some Lou’s. I’ve been to several locations, but found myself at rosemont more than the rest. I can get it delivered here. Expensive, it’s close but not the same as the anticipation of getting it fresh and hot from their oven.

At least the Bears made GB work for it!

Sid P where are you in suburbia? I grew up in Downers Grove and Naperville. Back when Naperville was only 40K people.

[Sid P]

SheilaAnn Elgin area. It’s definitely better in the restaurant, but these are really good.

Naperville’s growth has been insane. We looked at homes down there 30 years ago, when everything south of 95th Street was cornfields….

[shify]

Nice casserole!

[radiodome21]

Decided to do a riboff. 2 slabs of St Louis ribs. One was done on the Grilla Silverbac and the other done on the WSM. I started my pellet smoker at 12:30 and let these guys go for about 6 hours. The first 3 hours I did at 180 and the the last 3 at 225. No wrapping or spritz. The WSM ribs went in at 4:30 and I got to try out the new Billows. Only did a 3 hour cook at around 280is with a full water pan. They were both seasoned with the same rub. The WSM ribs had either a cherry or pecan chunk added and I used a Bear Mountain Savory blend for the Silverbac. Would’ve done the WSM ribs maybe a little lower and longer but had a last minute errand run at Home Depot that kind of show a huge hole in the day. The four of us pounded both racks too. I did a blind taste test and I was shocked that my two kids preferred the WSM ribs and that I preferred the Pellet ribs. Enjoyed my billows too and look forward to fight that out as well. The rack on the right is the WSM.

[Sid P]

Isn’t the conventional wisdom that the pellet grill gives up a bit of flavor for a whole bunch of convenience? Sounds like everyone was happy, and that’s what counts!

[Attjack]

Chicken, rice pilaf, and broccoli.

[troymeister]

Breaded Pork Tenderloin, Old School Potato Pancakes (Same as Latkes), Dill Cream Sauce, Cider Braised Red Cabbage, Applesauce on the Side.

[SheilaAnn]

Braised lamb shoulder, rainbow chard and mashed. Yeah, looks just like last week, but the lamb was calling my name again. I did the mashed through a food mill this time. Super silky! And I like the skins, so folded them back in after scraping the sieve.

[Attjack]

I wish I could have a plate of that

[treesmacker]

That looks great! It's what I call a square meal. I'd get some of each on my fork for a perfect bite! Lamb looks so tender 😋

[ssandy_561]

Cooked my first Tri-Tip yesterday and it won’t be my last. It was a 2.5 lb. choice Tri-Tip from Whitefeather Meats in Creston Ohio. Simple seasoned it with salt and pepper and put it on the Grilla OG.



Cooked it at 250 degrees on Pro mode with Char Hickory pellets. After 65 minutes it hit 120 degrees.



Took it off to rest while I tended to my Weber Kettle.



Dumped the coals I had started. I love charcoal burning in the moonlight.



Getting my sear on. My better half needs her meat done to medium well so I had a filet on the grill for her.

After about 5 total minutes of searing this is what I had.





Perfect medium rare. The taste was incredible. Big and beefy. A little extra chew that I was fine with. Thin slices helped with that.

I served it with an crispy skinned oven baked potato and a side salad with home made ranch dressing.

Now I just need to figure out what to do with the ~ 1 1/2 lbs. of left over thinly sliced Tri-Tip.

[DTro]

Looks amazing! Had I the leftover slices I would try this:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/chicago-italian-beef-sandwich-recipe/

[Jfrosty27]

Diced tri tip, scrambled eggs, cheese and seasonings of your choice. Oh yeah!

[treesmacker]

That's exactly done like I love my tri-tip. Fantastic!

[DTro]

I usually try and go 250º or under for a slow cook. On Sunday I went 260º and above with temps ranging from 260º to 310º. After four and half hours I wrapped the Costco boneless butt in foil. It was finished in six hours. After a two and half hour rest, I placed it under the broiler to recover some of the bark. The jalapenos are stuffed with cream cheese and cheddar, wrapped in bacon, and dusted with rub. They smoked for one and half hours.

On the plate, the sandwich was layered. From the bottom up, Kings Hawaiin bun, slaw, pork, a splash of NC vinegar sauce, and some baby rays. The jalapenos went quick and didn't make it to the plate.

[DTro]

Panhead John- Thank you! Yes cooked on the Bronco and with what I am learning here, it is only getting better! By the way, a full basket of Kingsford and a couple B&B char-logs at higher temps only netted 8 hours. Next time all B&B. I think it would last a lot longer.

[Panhead John]

DTro Yes, all B&B is the way to go. Check out my results from a recent brisket cook.

https://pitmaster.amazingribs.com/forum/fuels-discussion-not-for-grills-and-smokers/charcoal-aa/1110535-kingsford-long-burn-is-discontinued?p=1111671#post1111671

[treesmacker]

Beautiful!

[SammyJ]

Garlic Roasted pork loin.

[troymeister]

Homemade Lemon Meringue Pie...All from scratch.

[Jim White]

That brings back memories. My sister is such a fan that some years our mother had to make one of these on her birthday.

[holehogg]

Send me Scratch's contact details I also want one. Seriously, that's a good looking pie. One of my favourites

[ssandy_561]

At one time in my past I was know to grab a fork and a whole pie and make it disappear. Lemon Meringue was one of the easiest to make disappear

[clb239]

Decided to try "Bacon Brisket" after watching the Meat Church video...I made up my own rub and then smoked it on the PBC...came out pretty good but the rub might need some tweaking...also made some pickled red onions to go with it...

[treesmacker]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breads/87635-how-to-make-sourdough-bread?p=1141846#post1141846

[ItsAllGoneToTheDogs]

Some over priced reverse sear steaks (pan sear) and garlic, butter, onion and beer greenbeans. Beans were perfect but mistyped things so a few tips started browning before the steak was done. But this was my first dinner as a Mr, took the uniform off for the last time this morning (unless another country does something dumb and I'm needed).

[fzxdoc]

Looks like a pretty tasty way to celebrate. Enjoy your newfound freedom.

Kathryn

[DaveD]

Congratulations, with thanks for your service to the Nation.

[Mr. Bones]

Job Well Done, My Brother!!!!!

Many Humble, an Gracious Thanks, fer all that ya done did, to keep our Country Free, Amigo!

Never give me up no salutes, unless forced to, when I was in th Service, but I will add this, here:

~~~---<<<O>>>---~~~

[RichieB]

Yesterday did boneless beef country ribs on the Kettle. Tonight leftovers. Pulled a couple of pieces. In pot with Stubbs Bourbon Sauce. Added some heat with FlatIron Sweet Heat. Let simmer about an hour. Really good.

[Jim White]

Last home-cooked meal before we depart for Hawaii early tomorrow morning, so why not Last Meal Ribs (not sauced until after, of course)?

Had some St. Louis Cut ribs in the freezer that I had picked up on a whim, and so now was the time. Hit with Hank's KC Royale, smoked in my Kamado at 250 indirect with water in the drip pan and several chunks of hickory. Went right at 4 hours. They had gorgeous color and were on the early end of passing the bend test. Held tented only about a half hour.

These were as near to perfect ribs as I've ever produced. In fact, they might even qualify as wibs. Tender, juicy and just the right amount of bite pull.





Served with fresh kale with a lime vinaigrette and cornbread muffins.



We didn't eat the full rack, so the last few ribs went into a vacuum sealer bag to be warmed up by SV some day.

[Jim White]

smokenoob I did contemplate taking them for the flight but decided they'd be a little messy for a day that I'm in transit for 20 hours or so.

[Dr. Pepper]

My adult daughter has never forgiven me for taking leftover lamb 🐑 gyros (the real thing) for my meal on a flight from Seattle to Miami. She wanted to get on the PA and announce that the old man who was smelling up the plane was no relation of hers.

[holehogg]

Trust your time away will be as memorable as your ribs. Enjoy Sir.