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

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    Yard bird. Click image for larger version

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      Closing out the year with some Korean style baby back ribs, smoked on the Slow ‘N Sear Deluxe Kamado in ‘Turbo Slow’ mode.

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      • jfmorris
        jfmorris commented
        Editing a comment
        DaveD and ssandy_561 - jhapka nailed it. Basically you run the kamado using a SNS insert and with the vents open a good bit more than when in kamado mode for a given grate level temperature. With the vent being up top center, you run a bigger fire due to lost bypass heat that doesn’t make it to the cooking grate. It definitely helps with bark and things like that compared to the low airflow in the more efficient kamado mode.
        Last edited by jfmorris; January 1, 2022, 08:40 AM.

      • jfmorris
        jfmorris commented
        Editing a comment
        Dr. Pepper it kinda tasted like candy! Spicy candy with gochujang, soy, honey, ginger, onion, rice vinegar and many other flavors. I basically made an Asian style marinade for the ribs, and after an overnight marinade rather than dumping it, I dumped it in a pot, boiled it for a while and added honey and other items to produce a carmelized glaze or bbq sauce. I think I could literally drink this stuff it tastes so good. I just gotta remember what I put in it first!

      • holehogg
        holehogg commented
        Editing a comment
        Oh boy!!

      Put 26 lbs. of pork butt on the Grilla OG last night at 10 PM. Had it set at 225 and the hopper was filled with Cherry and apple pellets.

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      Good thing I put the OG in rain mode. Had a few sprinkles overnight and this morning.

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      At 10 AM the butts had reached 167 and I decided to wrap in pink butcher paper.

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      Sorry no other pictures but trust me it was good. Distributed two of the butts after I shredded them to the neighbors along with some sauerkraut and some homemade BBQ sauce.

      Had some for dinner tonight with loaded smashed potatoes and some SilverFleece sauerkraut.

      Planning to make pork tacos Sunday night and probably make some pork sundaes Monday night for dinner.

      Comment


      • DaveD
        DaveD commented
        Editing a comment
        Were they roughly equal weight? Or is the reason the one in the back looks a little smaller just due to the photo angle? Great job!

      • ssandy_561
        ssandy_561 commented
        Editing a comment
        DaveD Thanks. The one in the back was a bit smaller but it was the same thickness as the other two. I had an 8 lb. butt and two 9 lb. butts.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        'Won't you be my neighbor?' Please.

      NY Eve meal for my wife and me. Inasmuch as we're only just starting to emerge from our beef coma from Xmas prime rib, she asked for chicken. So happens I had several packages of thighs & quarters in the freezer for a few months that would be better cooked sooner than later, so I brought 'em all out and used four different rubs for some variety. Two are from here, Memphis Dust and Simon & Garfunkel. The other two I've had in my notebook with various tweaks and adjustments, and have no idea where I got the base recipe to begin the tweakage. For all I know, y'all are on this forum and might even read this, and so I apologize in advance and reassure that I steal only from the best

      On the other two, the first is a "KC Rub" that is rather zippy, with a lot of paprika and some cayenne in there, and the other is something I've been labeling "Fowl Play", less sugar than MMD, more savory overall. Fortunately, I was able not to lose lock on which had been rubbed with which...

      Salted with coarse kosher at about T minus 6 hours, rubs applied at T minus 1 hour. MMD and S&G in back, Fowl Play and KC in front. Love those Weber slotted trays.

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      After cleaning my pit yesterday, I can now photograph the payload through the glass again! Did 30 minutes on the low-T "smoke" setting, then set to 300 F.

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      One hour in, internal temps in the 120s F.

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      At ITs of 155-160, pulled them out and popped them into the kitchen oven, which was sitting at a lovely 135F a while after my lovely bride had baked a cake. So I could hold in there until the home stretch, turned out to be about 45 minutes.

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      Then seared on the rails of my GrillGrates which were at about 600F, turning regularly for a few min.

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      Chicken was right on the money, great way to compare rubs. I find that MMD is just a bit too sweet on chicken for my palate, but that Fowl Play is tasting great. The Simon & Garfunkel was really outstanding. Have not tasted the KC yet because I was completely full after this!

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      • barelfly
        barelfly commented
        Editing a comment
        Nice Monroe’s bottle

      • DaveD
        DaveD commented
        Editing a comment
        barelfly, we stay supplied with their red and green chile sauces, and those jars are the perfect size for storing rubs...

      First turkey on my SnS. 14 pounder. Amazing, t took a little over 2 hours. No platinum people, cuz I eat off of cuttin boards & out of skillets, once in awhile civilized from a plate. Click image for larger version

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      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        Awesome!

      • smokenoob
        smokenoob commented
        Editing a comment
        oh yeah, that wouldn’t make it to a plate in my pit too!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Nice color! Would like one of those wings. Now. (please?)

      Had two beef ribs stored in the freezer that I prepped in advance & smoked today for New Year's Eve. I knew it would be raining off and on again, but the rain was no match for my space age, bleeding edge high-tech rain deflection system (patent pending!)

      Also did some sous vide corn with compound butter to go with it
      Attached Files

      Comment


      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        Panhead John NASA will be hearing from my lawyers first! Also, I will be representing myself

      • Panhead John
        Panhead John commented
        Editing a comment
        Good move! They don’t stand a chance!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful! Bark and juicy.

      I think I’ll call this Gulf Breeze Cioppino. When I went out to get ingredients yesterday Joe Patti’s was packed so I went by Maria’s Seafood and luckily they had some frozen muscles! Beyond that, it was whatever I had on hand. Gulf Royal Red Shrimp, Bluehouse Florida Salmon, some canned clams 🤫, fennel, shallots, onion, diced tomatoes, clam stock, red pepper flakes….white wine 😁…..Bride approved!!!!

      Lived in San Francisco area for 20 years and missed this dish. Came out great, may be a new New Years Eve tradition!
      Attached Files

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      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        I lived in SF for a while and I too loved this dish. Been about six years now since I left there and haven’t had it since. Not on many menus in WI unfortunately.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        I was debating hard core if I wanna make a ciopianno this Sunday. The 9ers need everything I got... But no seafood worth a lick here right now, so I got an Anchor Steam to drink at kick off instead.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        ItsAllGoneToTheDogs 49er fan by osmosis and I feel ya! But NYD is always fried chicken, collards and black eyed peas.

      Decided to break in/ try out the new Christmas present. Our family is playing it safe after a potential run in with CoVoldemort…..aka the unmentionable. So much fun doing this and the family pounded it. I’ve done many pizzas in the Genesis and smoker but this was amazing.
      Attached Files
      Last edited by radiodome21; December 31, 2021, 09:00 PM.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful!

      Still off red meat, (well, since this is red fish meat, I guess it's more accurate to say off beef) so seared a nice piece of Ahi tuna from the fishmongers at Metropolitan Market in Seattle. Served with white rice with crispy garlic garnish, ciabatta, and steamed rapini.

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      Last edited by Dr. Pepper; December 31, 2021, 09:52 PM.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Now this is nice, love the colors!

      • Draznnl
        Draznnl commented
        Editing a comment
        Very nice. Just about perfect doneness on the tuna.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Thanks, Henrik & Draznnl I heated cast iron to 390-400 (confirmed with Thermoworks IR), added 2 Tbs of safflower oil, and 2 minutes per side, by the stopwatch. Also, the tuna was thick enough, and cold out of the fridge.

      Smoked Feta Pasta with Shrimp for New Year’s Eve dinner! So good! Happy New Year everyone!
      Attached Files

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      • RichieB
        RichieB commented
        Editing a comment
        Looks fantastic, Happy New Year.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        I don’t know what looks better, the tomatoes or the shrimp!

      • texastweeter
        texastweeter commented
        Editing a comment
        So this is the smoked version of uni feta pasta?

      Sticking with the seafood theme we have going here, we made lemon-roasted King and Coho salmon served over sushi rice.
      Happy New Year!

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        Game day wings.
        dry rub is half POG and half slap ya mamma red can


        This is what's left of the 3 dozen Click image for larger version

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Those look great! Send the leftovers.

        We did a pizza last night, 96 hours. This was another of my recent experiments. This one is a bit lower hydration and a touch more levain. I’m prefer the other dough at 72 hours over this one. I have one more similar to the previous pizza that I will bake today, just want to see, but I suspect the quality level likely has started to deplete now.


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        Last edited by Richard Chrz; January 1, 2022, 02:04 PM.

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          96 hours is a looonnnnnng ferment. But it’s still pretty!

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Richard, that must be a tough job. Being a levain pizza taster. They still look beautiful.

        Project more than a cook…. Meatball-palooza! 6# combo beef and pork netted me 62 meatballs. #24 scoop, packed flat and not too tight. Would have been 64, but I did have two small testers to confirm seasoning. Packed 9 at 6 each and 2 at 4 each

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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Freeze raw, then package. The funny looking white on top of some of them is a touch of frost from the foil tent. I slightly warm them over the stove burner if I can’t break them apart easily.

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Those will be great. Question: Were the two that were sacrificed for testing eaten raw? Tartare?

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Dr. Pepper no sir. I baked them off in the toaster/conv oven until just cooked through. I’m glad I did! Salt was off. Plus, there’s pork in them.

        Winner winner, chicken dinner!

        Also Rancho Gordo black eyed peas with homemade bacon for seasoning, collard greens with another pound of home made bacon and Flatiron pepper seasoning, and home made no knead bread.

        I made 3 chickens, split, so that we could take meals to my sick son and his wife, and to my mother in law. We will feed one of my daughters and her husband later today. I was super happy with the results using the Vortex on my Performer Deluxe. Quick startup and quick shutdown when I close the vents, and covered and ready for the storms to blow in just an hour after the cook.

        No plated pics as I was too hungry to think of it once we ran food around town and got back to eat our lunch.

        Happy 2022!

        Jim

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        Last edited by jfmorris; January 1, 2022, 03:08 PM.

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Those are beautiful, Jim. So, that is on a 22" kettle then. I have been hoping that Weber would take our suggestion to make a 26" Performer, but doing 3 chickens on the 22" is pretty impressive. The SNS would require frequent swapping of positions. The vortex looks like a better solution. Thanks.

        • jfmorris
          jfmorris commented
          Editing a comment
          Dr. Pepper believe it or not I’ve rarely done chicken indirect using the SNS but grilled it direct using a full set of Grillgrates on my Performer, I.e. a full grill 1-zone setup. I’ve easily done 4 to 6 split chickens that way. I find the halves easier to manage and arrange on a round grate than the spatchcocked chickens, if doing more than one or two. I didn’t do much indirect chicken on the kettle until getting the vortex.
          Last edited by jfmorris; January 1, 2022, 11:18 PM.

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