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

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    #76
    My Christmas day Smoke-a-thon

    L - R: rib roast, double smoked ham, and bacon, baby, bacon Not pictured: 8 qts of beef stock cooking down and making the house smell Devine! On the menu: meat, smashed taters w/gwavy, and sauteed' green beans. Gonna wash it down with some nice Carignan from one of my best friend's heritage Mendocino County vineyard. Simple and unassuming, like me!!

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    Last edited by CaptainMike; December 25, 2021, 07:46 PM.

    Comment


    • barelfly
      barelfly commented
      Editing a comment
      What a cook!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Nice! But, Mike, I don't see mustaches on the meat, 'like you.'

    • Troutman
      Troutman commented
      Editing a comment
      Wow, two thumbs up !!!

    #77
    The meat on the left is the American Wagyu from SRF and the right is from the local butcher. Reverse seared using my pellet grill to smoke and my Genesis for the sear. Fantastic. I will say that I wish I could have timed this out a little better. I started the larger roast earlier and I tried to time them together so that I could serve them at the same time. I ended up pulling larger one off at 118 but the carryover heat ended up taking it up to 120. But then I had to wait for the other roast to come up to a similar temp so I could sear them at the same time. The timing didn’t work out that well. Both were seasoned with the O’Leary rub but I subbed ancho powder for chipotle powder since I didn’t have that. Timing issues aside it was fantastic. And the other pic is the pork belly burnt ends appetizer. Holy Gospel rub and then I added honey and Lillies barbecue sauce when I covered the pan. That was done on my WSM. My brother and his family had never tried this and they loved it. Overall a great Christmas Eve.
    Attached Files

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Is that the 4th Wise Man Shemp offering a blessing?

    • DaveD
      DaveD commented
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      Oh, wise guy, eh? Why I oughta...!

    #78
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ID:	1148705 With some unexpected family issues, and then a bout with the plague - it's been a few weeks since was able cook something potable. Today - a simple but delicious one.

    Pork tenderloin, dry brined ahead and then herb rub with fresh sage, parsley, thyme, and oregano. A reverse sear with my new Slow-N-Sear Deluxe (yes! 😁), and some mulberry smoke courtesy of CandySueQ. Believe it or not, you can taste the blackberry-ish flavor of the mulberry - really good. Definitely recommend. ​​​

    My son and his wife will be here in a couple days, and we'll bust out the prime rib when they arrive. 😁

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    • Panhead John
      Panhead John commented
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      Great job bro! Did you just get the SNS Kettle, or the insert?
      Last edited by Panhead John; December 25, 2021, 08:56 PM.

    • Caffeine88
      Caffeine88 commented
      Editing a comment
      Panhead John its just the insert, but I'm impressed. Wish I'd got it sooner! I'm still thinking to upgrade to the SNS kettle with toys later this year. I'll rehome the Weber to my son when he moves out of their apartment in a few months.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Beautiful tenderloins. It's impressive what you can do on a kettle with the SNS.

    #79
    Accidentally thawed lamb pops seared in a CI pan, scalloped potatoes, roasted green beens with pinion nuts n lemon zest n garlic. A very easy and satisfying Christmas dinner. Red wine helped me forget I left the fridge door open last night…..do’h! Merry Christmas!
    Attached Files

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      I knew they’d be great!

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

    #80
    What an amazing Christmas day here in North Carolina. 70° during the day and still 61° at 2200hr. The day got away from us but we were able to cowboy cook our prime rib roasts, sausage and pearl onions. Oysters and shrimp have to wait till tomorrow
    Two outta 3 sons were home; the middle is grilling with us from Luke AFB.
    I am blessed. 🥰
    Attached Files

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Looks like a great Patagonian style grilling!

    #81
    I braved the snow storm we had today to cook up a strip loin roast for the first time. This was a great roast, might even be better than prime rib! I trimmed the layer of fat, gristle, and silver skin from the top so I could get rub on all sides. Rubbed with Meathead’s new red meat rub. Cooked at around 200 with B&B briquettes and two chunks of pecan.
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    • gboss
      gboss commented
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      That looks amazing!

    • smokenoob
      smokenoob commented
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      nice step-by-step post!

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      That’s money! Wow.

    #82
    Had to get in on the cavalcade of rib roasts. Rained out again, though, so had to roast it in the oven. Almost forgot how to do that. 6 lb roast, dry-brined over night, then larded with garlic and bay leaves. Front-seared and roasted fast at 350 F. Served with twice-baked potatoes and sauted mushrooms.

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    • Panhead John
      Panhead John commented
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      Best combination I’ve seen yet. 👍

    • Troutman
      Troutman commented
      Editing a comment
      Roc comes through again !!!

    • RolfTaylor
      RolfTaylor commented
      Editing a comment
      Yum!

    #83
    USDA prime rib roast from Meat Artisan. Cow Crust. Home made horseradish sauce and cheese sauce.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      And, another perfect prime rib.

    • smokenoob
      smokenoob commented
      Editing a comment
      tis the season to cook prime rib! Looks awesome!

    #84
    8lb rib roast with hot paprika from my garden and garlic powder from my Dad’s farm in the cow crust. We’re on COVID quarantine as of Christmas Eve, so this was last minute for our family of 5. The sous vide never disappoints!!
    Attached Files

    Comment


    • barelfly
      barelfly commented
      Editing a comment
      Quite the first post! Excellent color on that rib roast!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Welcome (to posting, that is), and nice job!

    #85
    Adding in my rib roast - my pre trim on the roast wasn’t the best after taking off the twine, but flavor from SPOGOS that wrgilb sent me as the dry brine and then Cows Crust was excellent! Add to that roasted Brussels with bacon and Hasselback Potato Au Gratin for the sides….it was simply amazing. And..to top it off. New York Cheesecake served with blueberries or cherries. I’m sitting here with my stretchy pants on tonight and everyone enjoyed the meal. That’s all I can ask for! Happy hearts and happy bellies!

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I was looking for that cheesecake! Well played, sir!

    • gboss
      gboss commented
      Editing a comment
      SheilaAnn right? me too. That and a huge chunk of prime rib on a table and I am definitely in trouble...

    • smokenoob
      smokenoob commented
      Editing a comment
      stretchy pants worthy!

    #86
    Christmas Dinner 2021

    Prime Rib Roast, Roasted Potatoes, Spinach Soufflé, Popovers & Side Salad

    Wine: 2018 David Coffaro Escuro

    Buche de Noel
    Attached Files

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      The potatoes look like these:

      https://www.seriouseats.com/the-best...es-ever-recipe

    • gboss
      gboss commented
      Editing a comment
      SheilaAnn I have made that recipe before and they were amazing but the side shot of the potatoes above looks next level and I want to know the secret

    • RolfTaylor
      RolfTaylor commented
      Editing a comment
      Popovers. Nice touch! Everything looks yummy.

    #87
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    The rest of the rib roast cook. Took the center to ~114F, a shallower probe was reading 125F. Monitored different depths to determine how long a rest was sufficient before searing. Seared under oven broiler, moved it around a lot to get a nice even crust.

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    Brought it and the gravy to my parents' place. We all had a great time, only ended up being 7 of us as my uncle was not feeling well and he's usually good for 2-3" of roast by himself. Packed up a plate for him.



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    Photo of the table after I put out the meat and seconds before the rest of the dishes came in and we all sat town.

    Really, really great evening with my family. Merry Christmas indeed!
    Last edited by gboss; December 25, 2021, 11:23 PM.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      That roast looks perfect!

    • gboss
      gboss commented
      Editing a comment
      Henrik Thank you! There are so many nice looking rib roasts being posted, it's really quite awesome. I am quite proud of how mine turned out!

    #88
    NOT ANOTHER RIB ROAST!!

    I've mentioned previously that I like to maximize the flavorful surface area of my grilled meats. eg: lamb lollipops instead of a full rack, slicing up large salmon filets into rectangular slices, etc.

    So, after about 30 days in the cryovac bag in our fridge, I sliced the Costco prime boneless rib roast into 10 slices, and dry brined (& pepper) in the fridge for 40 hrs. Today I vacuum bagged and froze 5 for the future.

    Out of the fridge and directly into the KBQ at approx 240 for about 60 minutes, with probes in the fattest, and narrowest 2. Pulled them as they reached 120-124, at different times.

    They spent about 20 minutes in the kitchen until the lump charcoal/wood splits were roaring hot for the sear, which only took about 4 minutes. After sitting for 5 minutes they were all about 135 internal.

    Chimichuri for board sauce and more, plus a green pepper sauce & sautéed mushrooms/shallots. Accompanied by boiled potatoes with butter and chives, green beans with butter and shallots, cranberry sauce, red wine.

    Every bite was an end piece. My wife tells me she doesn't like smoked meat 😱, but the mild KBQ smoke added a subtle depth, and she liked it. 😅

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    Last edited by Dr. Pepper; December 26, 2021, 12:23 AM.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Man! Knocked it out of the park!

    • Old Glory
      Old Glory commented
      Editing a comment
      Gorgeous!

    • bunky2021
      bunky2021 commented
      Editing a comment
      I was already salivating after seeing the pics of your raw cuts.
      ...and that's how I know I have a "Pit Problem" LOL.

    #89
    Ok, I’ll break the rib roast trend. Starter was French onion soup a la Bouchon.
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    All belly porchetta served with spinach, pear, almond and Gorgonzola salad. Mustard vinaigrette. Roast is stuffed with sage, roasted garlic and thyme.

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    it’s been a long time since I tied a roast. Don’t laugh! Who do you think I am? gboss or ecowper
    Last edited by SheilaAnn; December 26, 2021, 12:41 PM. Reason: To include a picture of the porchetta skin as requested.

    Comment


    • gboss
      gboss commented
      Editing a comment
      Yea, that looks quite good! Outstanding. Thanks for uploading the photo!

    • gboss
      gboss commented
      Editing a comment
      SheilaAnn if you ever find yourself in Philadelphia, you should definitely check out Esposito's in the Italian market.


      Check out this gorgeousness:
      https://espositosporchetta.com/photos

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      gboss Holy Skin Cracklin’s that’s gorgeous. We did that at my old job a few times for special events, but with a smaller animal.

    #90
    Christmas ham was super easy. Popped it in the oven and then torched it with my grill gun and some sugar to brûlée it. Excellent and easy!

    A few days ago, I made 20 pounds of bacon smoked on offset. Threw a turkey on there as well since I had the room. All apple wood!
    Attached Files

    Comment


    • RonB
      RonB commented
      Editing a comment
      When I first saw the first photo, I thought smoked turtle in the shell.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Which offset do you have?

    • scottranda
      scottranda commented
      Editing a comment
      Richard Chrz it’s a custom offset I had a fabricator make me. He is out of Charlotte where I live.

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