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

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    #31
    Today is the big day: Christmas Eve! The whole of Europe celebrates today (24th)!

    I made some thick cut pork ribs, absolutely delicious. They’re going into the faux cambro now for a few hours. Glazed them with some of that Chipotle glaze from Georgia, thanks to my secret santa Caffeine88! And check out the au jus, we've got some good eating ahead!

    Merry Christmas to all pit members, may tomorrow be filled with good food, many laughs and time with friends and family!

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    • Caffeine88
      Caffeine88 commented
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      Looking good!!

    • DaveD
      DaveD commented
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      Warmest holiday greetings to you and yours. Have a great night!

    • klflowers
      klflowers commented
      Editing a comment
      Merry Christmas Hank. Awesome looking food as usual. Stay safe out there brother!

    #32
    Christmas Eve Prime Rib lunch!!! Just the three of us this year so we got a baby prime rib. Threw her on the pit barrel this morning with some Rockwood Lump and a very cherry chunks. The PBC killed it as always.
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      PBC, PBC, PBC!

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

    #33
    We're trying to eat just a bit lighter today ahead of the roast beast tomorrow. So lunch was BLAT sandwiches using some Pedersen Farms uncured bacon in the vertical p-smoker. Ran it on the low-T "smoke" setting for the first half hour, then a bit under 2 hours at 225F. Sliced tomatoes, crisp iceberg lettuce, a schmear of Wholly Guacamole on toasted bread w/mayo. *chef's kiss*

    Love these little A-frame metal stands for cooking bacon. They have troughs on the sides to collect all the grease, which we solidify in the fridge and then scrape out & store for all kinds of uses. I don't think I'll ever cook bacon any other way if I have a choice...

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    After 30 min on "smoke":
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    Another hour later:
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    And about 45 min after that:
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    Ignition sequence started...
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    We have cleared the tower:
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    #34
    Pulled pork with Memphis Dust for spicy gochujang tacos and margaritas.

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    • DaveD
      DaveD commented
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      Lookit that sweet lookin pooch!! Oh, and the food looks great too!

    #35
    Twice smoked ham using Malcom Reed’s raspberry chipotle glaze, which is just equal parts apple jelly and Blues Hog Raspberry chipotle bbq sauce. Pretty good.
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    • jhapka
      jhapka commented
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      I don’t eat ham. Too many Lutheran basement Easter potlucks. This ham I would eat

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      That ham is kosher!

    #36
    Bit of a Christmas splurge. Small wagyu strip cut into blocks to get 4 sides of sear. Shared with my wife and 2 daughters. The youngest would have eaten it all if I wasnt watching! Only used salt. Sides, who cares. The wagyu was amazing.

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      #37
      Last Night’s Chowder. I took the best parts of everyone’s shared recipes and this happened. It was quite good! Oyster crackers and hot sauce not shown. Also, it’s not this: https://pitmaster.amazingribs.com/fo...27#post1147727

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      • CaptainMike
        CaptainMike commented
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        I made a batch myself, so good!

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        I love a good chowder in a sourdough bowl, always got to go to fishermans wharf in San Fran multiple times every summer

      • klflowers
        klflowers commented
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        Yowser!!!

      #38
      Pork loin tonight. Tomorrow SV 2 huge ribeyes.

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        #39
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ID:	1148004 Tonight we had our son and family over to our traditional small Christmas dinner. Just four adults and two grandchildren. Son wanted brisket so brisket it was.

        I found a very small prime packer at Costco. Just 9.25 lbs untrimmed. I trimmed it up and seasoned yesterday afternoon with Meatheads beef rub which also served as the dry brine.

        This morning I hustled my butt out of bed and got it on the Recteq about 6:30 AM. Pit temp was 265. It was probing like butter after 8 hours. (2:30PM) No wrap while on the pit. Pulled it, and wrapped in butcher paper for the rest. Looked perfect. Warmed the kitchen oven to 190 and turned it OFF. Meat went in to rest until serving at about 5:00 PM.

        Now here’s the curveball of the day. Wifey needed the oven to cook a side of fries. Proceded to preheat the oven to 425 WITHOUT removing the resting brisket! Didn’t tell me she was heating the oven. The oven beeped to notify it was at temp. I freaked and immediately jumped up to rescue the meat. We were about 60 seconds from the paper bursting into flame! The bark got a little crunchy and the flat dried a little bit but it was still delish. Whew. A close call. Anyway, turned out to be a great time.
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        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Nice save!!!!

        • DaveD
          DaveD commented
          Editing a comment
          Oh, the humanity...! So glad you caught it before any worse happened.

        #40
        pizza with the family...loaded up my onni and drove to Dallas to be with my Daughter and grandkids..they all made the pizza of there choice..cooked on the multi fuel..onni ..used oak splits for fuel
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        • Attjack
          Attjack commented
          Editing a comment
          Poor Dr. Pepper suffering through with his Forno Bravo.

        • Dr. Pepper
          Dr. Pepper commented
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          Attjack That wasn't intended to be a humble-brag, although I can see how it appeared! 😏 While the big wood fired oven is fun, I think I would use the Ooni more frequently, due to shorter time to reach temps. In addition, where our Forno is located, it takes me away from the area where our guests are eating. While I don't mind, my wife and adult kids don't like it, they keep telling me to join them. The Ooni would let me bake the pizzas close to the outdoor dining table.

        • Attjack
          Attjack commented
          Editing a comment
          Dr. Pepper I'm just teasing 😄 My BIL built a huge bread oven that can cook an entire Thanksgiving meal. But it takes so long to get it going that they hardly use it. It's placed front and center of their patio too. Did I mention it was huge? Meanwhile my $50 pizza oven heats up in 10 minutes and kicks out great pizza.

        #41
        This meal wasn’t near as tasty as it looked. I got lazy and didn’t dry brine, so this wasn’t near as tender as the last roast from the same primal.

        Edit: Upon further review this is strange, The prime rib I cooked last Thanksgiving from the same primal wasn’t dry brined either as it went on partially frozen (it was supposed to be delivered fresh and arrived frozen). So, I’m stumped how this one was no where near as tender. Same exact cooking technique both on pellet grills from the same boneless rib loin.
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        Last edited by glitchy; December 25, 2021, 04:29 PM.

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        • klflowers
          klflowers commented
          Editing a comment
          Maybe but it looks pretty excellent from here!

        • glitchy
          glitchy commented
          Editing a comment
          klflowers It had great flavor and was a Creekstone Prime, it just really wasn’t all that tender. Not tough like a grisly cheap steak by any means, but a disappointment after looking forward to it all week. The potatoes my wife insisted on that were luke warm and also not tender didn’t help.

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          glitchy Your honesty is impressive, but you could have posted this and told us it was incredible, since it looks incredible! And, your wife's scalloped potatoes look delicious as well.

        #42
        Hope all are having a good start to your Christmas celebration.

        I did a Omaha Steak Rib Eye. In bath for 2.5 hours at 135. Ice bath and then in fridge till ready to sear.

        Also did potato skin bites. And nice Zin.

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        • klflowers
          klflowers commented
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          I used to get Omaha steaks all the time. Are they still pretty good? It certainly looks good.

        • RichieB
          RichieB commented
          Editing a comment
          klflowers I only get filets, pork chops and rib eyes. They can throw in their sirloin burgers as a freebie. I like quality, consistency of the quality and never had an issue with delivery. Always frozen with dry ice.

        • klflowers
          klflowers commented
          Editing a comment
          I think I am going to give them another try soon

        #43
        We had our Christmas dinner tonight. On the menu was prime rib, mac and cheese, (Son's request), asparagus and homemade rolls. My BIL brought a side that had potatoes, onions, green and red peppers, and cheese in it. I used Meathead 's beef rub and everyone loved the PR and the rub. SWMBO made a trifle the had brownies, chocolate moose, whipped cream and berries in it - very tasty.

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          #44
          Christmas Eve gumbo with Sitka spot shrimp and calamari. Extra treat was a dollop of roe from the spot shrimp. Very comforting after 3 inches of rain we just received.

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          • Meathead
            Meathead commented
            Editing a comment
            What a MARVELOUS looking meal!

          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Gorgeous. We had rack of lamb at our daughter's tonight, and having prime rib steaks tomorrow. Honestly, I wish we had gone with seafood for the 2nd of the two meals. Yours looks incredible!

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Gotta get spot shrimp this round from Sitka!!!

          #45
          Rib roast -

          Happy Birthday Baby Jesus
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          • pkadare
            pkadare commented
            Editing a comment
            That is one perfectly cooked, gorgeous piece of beef!

          • BFlynn
            BFlynn commented
            Editing a comment
            Thanks. The cow did the hard work.

            I just try not to screw it up .

          • RolfTaylor
            RolfTaylor commented
            Editing a comment
            I am curious what temperature was that? Camera's vary, of course, but that looks rare to my eye.

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