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

[Panhead John]

Wibs on the SNS Kettle today. I’m really liking this as a smoker with the SnS insert. Did a 5 1/2 hour cook with plenty of B and B charcoal briquettes left. It turned out as one of my best rib cooks ever. Also made a pot of brisket pinto beans. Mmm.

Ingredients for brisket beans.






3 Hours In

[DaveD]

Looking great!

[DTro]

Nice cook!

[Panhead John]

Thanks guys!

[Jim White]

Looks great.

And I see those gratuitous pictures of one of the new knives you put in there...

[Panhead John]

By God Jimbo, for $1,300. worth of knives…..y’all are gonna get bombarded with pics! 😂

[theroc]

Chuck short ribs on the smoke vault. They slowed down but never really stalled so I left them unwrapped. They took 10 hours but were definitely the best short ribs we have ever done. Amazing combination of caramelized bark and succulent, moist inside. Served with garlicky sauteed mushrooms and some of last night's grilled broccoli.

[Dr. Pepper]

Yum!

[Whiskeyman53]

Smoked some chicken thighs that will be made into chicken salad sandwiches and corn bread to go along with chili for game day.

[Grilledribeye]

The bacon wrapped stuffed jalapeños and wings were outstanding.

[DaveD]

Looks great! Nicely shot, too.

[Clark]

Grilledribeye That bacon looks so nice and meaty! The bacon we find around here is so fatty you can hardly work with it. Do you recall what brand it was?

[Dr. Pepper]

Clark Your question wasn't aimed at me, but that has never stopped me before (just ask my wife!) I like to see what Costco has in their bacon display, but not their house brand. They often have some thick cut bacon from various regional suppliers, and I can look at the packages and see the meat. Also, I have discovered that Safeway's thick cut house 'Signature Select' is meaty and tasted good. FWIW.

[McFlyfi]

So that's what 10lbs of bacon looks like...



Started with a 10.4 lb belly. Ended up with just under 8lbs of sliced product, and about 3/4 pound of scraps. Of course, there were a few ounces tested to make sure it wasn't poisoned. Half of it cured with just salt and sugar, the other half as pastrami bacon (Steven Raichlen's recipe)
Plan on cooking up the scraps for "crumbles" to be added to potatoes, salads, etc.

Oh, and the "catastrophic" rise in pork prices predicted in California hasn't happened (yet). Costco is selling whole pork belly for $3.99/lb in February, same as in December 2021, prior to regulations requiring more space for hogs beginning Jan 1, 2022.

[HawkerXP]

Scraps on the left or the right?

[McFlyfi]

Scraps not pictured. Left is the pastrami version, right is straight bacon.

[pricerj]

Meathead's Perfect Pulled Pork. 8 pound butt on a Yoder YS480 at 225F. Took 16 hours to hit 203F with a second stall at 192. Upped to 250 at 14 hrs, then 265 at 15 hrs to finish just before Super Bowl Kickoff. Added Stubbs BBQ sauce and had some happy guests.

[DaveD]

I'll bet they were!

[HawkerXP]

Was busy this past weekend.

Friday, 8.5 lb brisket, 24 hour dry brine, SnS "Not Just for Beef" rub. 3 racks of St Louies, "Rocky’s Rub" also from SNS, all done in the PBC.

Saturday, delivered brisket and had to turn the company aircraft for its next flight. 3lbs of pork belly turned into burnt ends to go with the wibs.

Sunday, another 3 lbs of pork belly this time I made a pineapple / habanero glaze. 5.5 lb NY Strip roast, Meathead’s Beef Rub.

[Troutman]

That NY Strip roast looks awesome Hawk. Nice overall quality in the whole cook. Bravo !!

[RonB]

Great lookin' hunks o' meat, but how long di it take you to get the beer up to temp, and did ya reverse sear it.

[HawkerXP]

That beer was another 24 hour "brine". RonB So, it was up to temp as I brought it up to my lips.

[JoeSousa]

Broke in the new Blackstone with some In-n-Out Double Double knockoffs for the Super Bowl. Cooked up 42 patties for 21 burgers total:

[JoeSousa]

Spinaker These were some of the best burgers I have ever made. I ground up 2 parts chuck and 1 part brisket trimmings. Probably ended up with a 60/40 lean to fat ratio. Super juicy and definitely a multi-napkin job.

[Spinaker]

Love to hear that! I had mine going last night for steak sammies......she could hardly keep up with the cold outside. (-6 F ) I had to cover the meat with large stainless bowl and it took about 45 mins to cook! That is generally a 15 min cook, tops!

[DaveD]

That is as close to an In-N-Out as I have seen...

[SammyJ]

spatch cock

[Ernest]

Morning rush breakfast, this morning. Kids!!!!
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[Attjack]

Chicken noodle soup with Thai red curry, fish sauce, sugar, lime, rice noodles, and chicken.

[barelfly]

Last bit of the pastrami….for pastrami and hash with a sunny side up egg. Isn’t breakfast for dinner just amazing!

[Attjack]

Smoked and braised leg of lamb for the Super Bowl.

[Troutman]

Beautiful

[Spinaker]

Very nice!

[HawkerXP]

Baaaaaa

[RonB]

I normally do all the cookin' but my wife decided to cook tonight. She made pan fried chicken chimichurri and asparagus while I made hash browns and some homemade iced tea.