Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

[Huskee]

There may be colder, darker days ahead as many of us enter winter, but we're all still cookin', right? ...So...

Welcome to Show Us What You're Cooking Volume 24, Winter 2021/2022!

Here's a link to the past SUWYC (Fall 2021) https://pitmaster.amazingribs.com/fo...e-23-fall-2021

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NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here.

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[DaveD]

Happy solstice everyone! I'll be smoking a pigsket tomorrow, will be sure to post here.

[holehogg]

I hardly share any of my cooks but looks like I will just to be first to post a pic (the main reason do not post is photo quality abilities)
Short rib and brisket pastrami on the kettle as I type.

[holehogg]

Panhead John thanks. Photos of the cook are fine it's the plated product that I struggle with.

[Panhead John]

I should have elaborated a little more, but both the meat and picture look awesome! And don’t be so modest, I’ve seen many fine looking meals you’ve posted. And don’t forget, I’m the King of bad plating! 😂

[tbob4]

Based on that, I would share more often!

[holehogg]

Pastrami was dry (very). Beef short rib was on song.

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[tbob4]

Beautiful

[smokin fool]

Looks good from where I'm sitting....bit of extra mustard on the pastrami should remedy any dryness.

[Draznnl]

Forgot to take a before pic, but here’s a piece of salmon (abt. 1.5 lb.) I smoked with Spice House Cajun Seasoning on it.

Edit: Just tasted it. I think this should have been on the fail thread.

[tbob4]

When I use a Cajun seasoning, I blacken the fish. I think you will find it no so off-putting if you try that method

[Draznnl]

An update: It's not quite the failure it seemed. After the fish had been chilling in the fridge for several hours, I grabbed another taste. Not nearly as harsh as when warm. While I probably won't be adding smoked Cajun seasoned salmon to the regular repertoire, it is solidly okay. Yup, just like I planned all along. Uh huh.

[Clawbear57]

seasoning aside I think it looks great.

[Spinaker]

KBQ!!

[Dr. Pepper]

So, then sagging isn't always a bad thing. Nice.
Care to share surface treatment, temps, times, wrap or no, etc? Thanks, John,

[Spinaker]

Hahaha, not in this case!

I always trim the point throughly. The point has tons of fat, no need to leave a bunch on the surface. I set the KBQ to cook at an average of 275 F, this took about 6 hours, no wrapping. Dr. Pepper

[FireMan]

Yup, it fell from the sky!

[BFlynn]

Sous vide NY strip - crispy brussel sprouts and tater tots.
golden monkey beer to warsh it down

[Mr. Bones]

One warshes themself, but worshes they truck, etc., where I hail from...

(Clay County)

[bordercollie]

That NY strip looks great . I assume you seared it a bit , let it gather some smoke and then sous vided it? I try to do steaks that way in my sous vide , but miss the smoky flavor . Always tender but miss the extra smoke . ( I have a Memphis pellet grill with sear plate). Thanks !

[BFlynn]

I sous vide it to about 15 - 20 degrees below my serving temp and then sear as hot as possible for a minute or 2 per side

[ItsAllGoneToTheDogs]

Made some asparagus soup (butter, onions, asparagus, smoked salt, garlic... then chicken broth, dill, parsley, lightly simmered for about 4 hours and then some parmesan and lime juice) and smoked steaks.

[fzxdoc]

How did you like that Spicewalla Cowboy Steak rub?

Kathryn

[DaveD]

And just to close the loop, these look like strip steaks, yes? And what was your target internal T? Guessing 132ish from the color...

[ItsAllGoneToTheDogs]

fzxdoc I wish I had a little more, 1 packet wasn't quite enough for 2 steaks. But it's got a very unique flavor, maybe from the dill seed. I liked it and will likely buy a bigger portion of it. This came in a sampler tin as a gift from someone

DaveD I pulled them at 127 so probably very close to 130 done, and yeah these were strips.

[troymeister]

Some Tuesday Night Vortex Wangs....Cheesy Hasselback Potato, Roasted Garlic, Parmesan Broccoli Rabe. Homemade Sweet, Spicy Asian Fusion Sauce. Italian Gorgonzola Sprinkles.

[DaveD]

Outstanding!

[Dr. Pepper]

Nice! Very appetizing.

[RolfTaylor]

Wow, those wings look awesome.

[RichieB]

Nice, haven't done vortex wings since the summer. Have drums in freezer and will get some wings. Gets me inspired for new years. Hopefully my daughter and crew will spend time here as they do except for last year.

[Attjack]

My first go on my new induction range. It performed well but I need more practice until I really get it.

Spicy baby bok choy and pork. 🔥

[Attjack]

pkadare I feel like running the IP on the induction stovetop is safe so I figured why not?

[pkadare]

Attjack sometimes my attempts at humour are more miss than hit. 🤔

[Attjack]

pkadare oh, I got the humor 😂 I just wanted to point out I probably would not run the IP on my gas cooktop.

[jfmorris]

Well, for the first day of winter, and the shortest day of the year, I went big with a 7 bone rib roast, trimmed down to the boneless eye of ribeye for today's cook...

Here's the roast tied up and ready to go, after dry brining overnight.



All rubbed down with a paste made with Mrs. O'Leary's Cow Crust, per Meathead's awesome recipe.



Ready to go on the SNS Deluxe Kamado courtesy of the January 2021 Great Giveaway!



I monitored both ends, and had to play around some to keep the small end from getting overcooked, but managed to get it done, about 30 minutes later than I had expected.... took longer to get the sear zone going with the SNS on the kamado shifting from cooking at 225F. Next time I will just fire up the gas grill or the Weber Performer for the sear, versus trying to shift gears on the kamado like that. Or have a chimney of lit coals ready to pour in, versus just trying to do it by opening vents and raking coals around.



And finally, some carving. The crust was phenomenal. Inside was rare to medium rare for the big end, medium rare to medium at the smaller end. No one asked me to cook their meat more thankfully.



And finally, plated. I took the end peice from the larger end. It was more done, probably more medium, but I got all that crust too! In addition to Meathead's gravy, I made a batch of a creamy horseradish sauce that I found over on the SNSGrills.com website, under their prime rib recipe. It was very popular with the kids.


Everyone enjoyed it!



As can be seen by the fact only about 1/3 of the meat was left after the meal....



All in all, a GREAT SUCCESS, thanks to the Pitmaster Club!

Jim

[smokin fool]

Hey what about me.... your good old 18th cousin, 17th removed from another mother in another country from the wrong side of the tracks....where's my seat????
Beauty looking cook and table.

[jfmorris]

smokin fool your seat was there at the head of the table, where the camera tripod was!

[bunky2021]

Bubba, I am in AWE.

[DTro]

I experimented with pizza on the Bronco. It was good, but I can’t wait to try again. I did not get the temps hot enough for my liking. The process was: a full basket of charcoal on the bottom of the barrel, topped off with a 1/2 chimney of lit coals. I put a pizza steal on top of the grate and let it heat up. Once everything was rocking, I dropped in some hickory chunks.

The temp on the OKJB thermometer was reading 450º. I know that that thermometer can be way off. The probe next to the steel was reading 325º. My theory is that I created an oven below the pizza steel, trapping the heat from circulating on top where the pizza was cooking.

This pizza was a thin whole-wheat crust with Brussels sprouts, mushrooms, bacon, and sausage for toppings. I know the temps were a bit low because it took upward of 15 minutes to cook and the crust was still not as crispy as I like. I pulled the pizzas off as the toppings started to dry a bit.

The dough, presuming I measured everything correctly, was 66% hydration. It seemed too watery and I added more flour while mixing. It was still on the wet side. Hence the parchment paper to keep it from sticking the pizza peel.

Two options for the next time might be to consider, one- lose the pizza steel and cook directly on the grate. Or two- raise the fire above the heat diffuser closer to the steel. Either way, it's going to be fun to see what works better!

Suggestions are greatly appreciated.

[DTro]

Panhead John and CaptainMike, Thank you both for your expert opinions!

[CaptainMike]

You're welcome You're welcome

[bunky2021]

You're on to something here.

Last year we bought a "raw" pizza from one of our favorite restaurants to cook at home. I remember the chef instructing us to get the oven as hot as possible before cooking.

I felt certain that would burn the crust, but the chef said home ovens really don't get hot enough to correctly cook pizza crust.

So for what you're trying to do, I'd imagine hotter is better.

[SammyJ]

Butter Pan Chicken
crisp skin

[DaveD]

There's just something about seeing a plate full of well-prepared chicken thighs. Am I right?

[SammyJ]

Yes, and bite through. Two bad I'm not KCBS

[ItsAllGoneToTheDogs]

Taking bagged salad up a notch

[treesmacker]

That's more than just one notch!

[Bad Hat BBQ]

That is awesome,
eggs on the grill is new to me... How do you know when they are done?

[ItsAllGoneToTheDogs]

Bad Hat BBQ there's a few recipes out there, but I generally do 225 for a little less than 2 hours. But I find following and recipe and doing 2-15 minutes less (more time the cooler the temp) than recipes call for and rarely have grey lined yolks. One recipe says 325 for 30 min for example, I did that one at 28 minutes and eggs were perfect after an ice bath. I prefer the low and slow because I'm usually cooking something else at the same time if I throw eggs on.