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

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    • smokenoob
      smokenoob commented
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      😛😛😛

    • Sid P
      Sid P commented
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      Damn…

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Yep, now see that in my future.

    Pork tenderloin, Meathead pork rub, cooked on my Weber Jumbo Joe with cherry wood chunk. A balmy 14 degrees out with a fresh 5” inches of snow. Pretty darn tasty though, so worth it!

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    Last edited by Mark-B; January 15, 2022, 06:40 PM.

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    • Dr. Pepper
      Dr. Pepper commented
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      Juicy pork there! Nice.

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    pan fried mahi-mahi in brown butter, with avocado salsa on a bed of garlic sautéed spinach.
    Last edited by WillTravelForFood; January 15, 2022, 07:03 PM.

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      After clearing 14.3” of snow from the driveway and patios, I decided it was definitely a comfort food day.
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      • theroc
        theroc commented
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        Great looking smoke ring!

      • Mark-B
        Mark-B commented
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        Nice! Sounds like you got more snow than us (NE) this time around.

      • FireMan
        FireMan commented
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        Excellent end of snow day meal!

      So easy on a pellet grill. Spatchcock, season, then into the 375*f pellet grill at 15:18, done at 16:10. Glazed and started shut down mode. The best chicken I have done to date.
      There was one OH NO. Should have cleaned the grill after last smoked pork butt. Grease fire burned out quickly. Lesson learned. Don't wait for the grill to tell you it is time to clean.
      Sorry, out of PBR until warmer weather.

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      • smokenoob
        smokenoob commented
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        almost PBBR!

      Wings on Wildcard Weekend! Marinated in a Chef @ericgephart steak marinade! DELICIOUS! Check it out at https://youtu.be/DrOUDxd-D7E

      Smoked at 225° for 45 min then cranked it up to 350° for 15/20 min until the color and crispiness was there!
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      • bbqLuv
        bbqLuv commented
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        Looking good in the BBQ Hood.

      • Dr. Pepper
        Dr. Pepper commented
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        Pretty wings!

      • DTro
        DTro commented
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        Nice pic!

      A spin with ramen - looked at a few recipes from Serious Eats and then went at it with flavors that I enjoy with the wok. And, a soft boiled egg on the side, done SV style (not the easiest thing to peal - partial shell still there!)

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      • Richard Chrz
        Richard Chrz commented
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        I’ll refresh my steps, it’s been awhile, I did eventually figure that step out, but, I went SV, then opened from the big end, and let it slide out on it’s own into a small wire hand held mesh strainer, and then into boiling water to finish it with a real poaching. It’s a bit more work, but, when I was doing it a lot, it was a pretty perfect process. I’ve been craving this again! Looks fantastic.

      Another awesome cook!
      1. Two firsts for Brisket. Overnight cook at 200 degrees and finished wrapped in butcher paper. The Best Bark!
      2. Pork Belly Burnt Ends
      3. Huge Spare Ribs that is my biggest cutting board.

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      • FireMan
        FireMan commented
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        Awesome it ‘tis!

      • bbqLuv
        bbqLuv commented
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        I would pair them with PBR.
        Would not have to ask twice!

      • Dr. Pepper
        Dr. Pepper commented
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        All look perfect!

      Smoked a 9-lb bone-in pork butt from Creekstone today, but decided to separate the "money medallion" and pull it off between 175-180 for slicing, and let the other, bone-in piece go all the way to pulling temps. Got some good recommendations from folks here, full details available at this link right here. The sliced medallion made for an awesome dinner, and the nibbles of the pulled pork we sampled as I portioned it up a couple hours later were delicious. The smaller piece was done in plenty of time for dinner, while the bone-in piece needed more time to get there. Any time I have a butt that allows me to do this, I'm gonna from now on. Best of both worlds.

      Ran at 250 on my Pit Boss vertical p-smoker, in the coldest weather I've yet run in, didn't get above 25F all day. Didn't seem to make much difference except that when I tried to start off on the "smoke" setting, it couldn't keep it at that low temp against the cold. Trivial, I just restarted and went to my set point.

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      • jfmorris
        jfmorris commented
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        Looks great and glad you liked the sliced butt. I like this idea and may go this way next time I have a bone in butt to smoke.

      • DaveD
        DaveD commented
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        jfmorris - your input was especially important in how I went about that cook. I would have gone to 190+ for the sliced piece. Given how spectacular it was at ~178, I think that would have not been as good. Thanks again!

      • jfmorris
        jfmorris commented
        Editing a comment
        Glad to be of help Dave! I imagine at 190+ it would have been like trying to slice mushy pot-roast...

      Been a while. Work had sucked but feels great to grill even in our big chill. Wicked cold lately in Mass.

      Had my brother in law up from VA and did some rib caps and fillets.
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      • FireMan
        FireMan commented
        Editing a comment
        Worth the wait!

      I made two chickens (only one pictured) and 3 racks of ribs, two traditional Memphis style and one Filipino style (per Steve Raichlen’s recipe). A few lessons:
      1. I don’t like Steve Raichlen’s Filipino rib recipe
      2. you can’t rush good bbq
      3. If you lose your coal bed on the KBQ you’ll have a hard time

      I knew 2, but I tried it anyway. The consequence, ribs that had significantly more bit through than intended… ah well.

      also turns out that hanging with your baby by yourself while cooking lots of food can be distracting and lead to coal bed loss :P
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      • Dr. Pepper
        Dr. Pepper commented
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        Baby vs BBQ 🤔 (Don't tell the Mrs.!)
        I bet it was still tasty.

      While the day wasn't overly cold, we had sustained winds of 20 mph and gusts to over 50 mph....not a day I wanted to use any of my grills for a long period of time, so I turned to a Sam The Cooking Guy recipe I've been wanting to do: https://www.youtube.com/watch?v=WP_-Wjfvo5M

      It's basically beef stew, but it turned out phenomenal!

      After cubing up some chuck roast, you sear it in bacon fat. Then in goes carrots, pearl onions, cremini mushrooms, garlic, tomato paste, the seared beef, plus the bacon used to render the fat earlier. The liquid is provided by Guinness (yes, Guinness) and chicken stock. You braise it at 325 F for 2.5 hours.

      I never have really liked stews, but this is delicious and has some very interesting flavors. The Guinness is in the background and contributes some coffee, chocolate, and perhaps even caramel notes. The sauce is not watery, thanks to some addition of flour. It's velvety and wonderful!

      Looking back at all of the chilis, stews, and other braised dishes (including my 2018 crock-pot phase) I've done, this is the best I have ever done, without question.

      Tomorrow, I am going to do part 2, which is to place the cooled stew into a pan and drape a sheet of puff pastry atop it and brown that up making a pot pie.

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      I served it with some homemade garlic-parsley-parmesan butter on toast.

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      Also, my house smells amazing right now.

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      • Mr. Bones
        Mr. Bones commented
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        Guinness, fer me, is an Indispensible cookin component...

      So, it’s my turn to follow an Ernest burger. 😔 Hatch chile jack cheese. Brioche bun.
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      • DaveD
        DaveD commented
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        Gorgeous burger!! How does one get that into one's mouth, though?!

      • treesmacker
        treesmacker commented
        Editing a comment
        Did you eat that? How's your heart??

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        The burger is actually smaller than it looks. And I smash it down before biting. 🤣

      Pozole was one of the first dishes that cboss made that really blew my mind.

      We made it again tonight. Freezer pork shoulder, house dried chile mix, garnished with cabbage, onion, oregano, watermelon radish, limon, avocado. It came out fantastic.

      Edit: house chile mix: guajillo, pasilla, and cascabel. Toasted, then rehydrated. 3/4 cup rehydrating water reserved.

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      Last edited by gboss; January 16, 2022, 02:46 PM. Reason: chili->chile, added chile names.

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      • gboss
        gboss commented
        Editing a comment
        barelfly cboss and I each had a big mug full. Going to bring some to a colleague who has a broken bone tomorrow. Having you say it looks good means a lot! Thanks!
        Edit: we each had about a pint and there are 3qt leftover.
        Last edited by gboss; January 16, 2022, 12:31 AM.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I'm waiting for my Rancho Gordo shipment to arrive (they announced a restock of their hominy a few days ago.) I may be reaching out to barelfly or cboss for advice!

      • gboss
        gboss commented
        Editing a comment
        Dr. Pepper we were disappointed that we couldn't get any RG hominy in our last order. But the local ethnic grocer came through and had both dried and canned.

      Braised Beef short ribs as described by Chef Jacob Burton. And cauliflower mash as described by Sam the Cooking Guy.

      look at that marbling!!! 👀

      Also, my son tested positive yesterday, so I’m almost 110% have it too (mild symptoms). But I was still able to pull off the cook!
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      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        That is one well-marbled roast!

      • tamidw
        tamidw commented
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        Hope your family recovers quickly and symptoms mild.

      • klflowers
        klflowers commented
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        Like for the cook, not the covid lol

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