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

[WillTravelForFood]

Tonight was pichana (with the fat cap) and sides. First time cooking pichana at home vs getting it at one of those Brazilian places.

Did 225 indirect on the gasser for about 90m until 120 (used a smoke tube with Kingsford Signature Pellets) then seared up to about 130. Added a chimichuri sauce for grins. Seasoned the pichana for the cook with a salt, garlic, activated charcoal seasoning blend.

[Elton's BBQ]

Looks really good!
And nice shots!

[Troutman]

That’s perfection right there 👍

[WillTravelForFood]

OMG, the reheated leftovers were BETTER than the first go around

[FireMan]

Meat looks great, nice touch with the sauce!

[DaveD]

Did my first brisket today - although, not the full monty, just a 5lb/2.2kg point that I got from Crowdcow. They sourced from New Zealand, 100% grass fed. More than you'd ever want to know about the cook right here. Dry brined, pepper/garlic/celery seed rub, 275F/135C in the vertical p-smoker, total process about 11 hrs. Came out superb, huge beefy flavor, moist and tender. For just the two of us, way more than enough, can't imagine doing a whole brisket unless I needed to feed a large group, which won't be happening any time soon.





Wrapped at IT about 150F/66C.

After IT/tenderness reached, rested, sliced, served.

[Elton's BBQ]

Perfect!

[fzxdoc]

Looks amazing! Congrats!

Kathryn

[Mike-Sid]

Looking good! I'm going to do my 1st brisket in the spring

[58limited]

VooDoo Ribs! Used one of the Duroc St. Louis slabs that Creekstone Farms had on sale a couple of weeks ago - it was 21" long. WoW! My best ribs yet. I used a mix of pecan and hickory initially. After 2 1/2 hours the bark looked good so I thinly sauced both sides, letting each side set for 20 minutes with some applewood chunks for smoke, then I wrapped with some more sauce for an hour. Took them out of the foil and sauced the top one more time with a little hickory on the fire.

Dry brined overnight with 50/50 Himalayan pink salt and Red Boat fish salt. Rub is pepper, paprika, and garlic and onion powders.

[Dr. Pepper]

Very nice!

[FireMan]

Whoa Nellie!

[Elton's BBQ]

Ysssire! You nailed that one!

[DaveD]

Those look excellent! I got me some of them ribs from Creekstone too, they'll get their turn...

[texastweeter]

Front seared pork chop, sweet potato chorizo and walnut hash, and a salad with lighthouse blue cheese dressing (not shown)

[SheilaAnn]

Wow! For some reason, that just screams brunch to me. Maybe it’s the word hash, and I am not a hash person. BF will always do a hash when we go out. Looks fantastic.

[Elton's BBQ]

Looks really good!

[Macktechie]

Smoke testing with overnight smokes.
1. Brisket with Bearded Butcher Original butcher paper wrapped at 175. Bark keeps getting better.
2. Pork Butt then chopped
3.Boneless Country Spare Ribs with new flavor combo Bad Bryon Butt Rub with Bearded Butcher Original. Great flavor.
4. Ribs by request

[FireMan]

Like a pro! 👍

[glitchy]

Butcher paper is a game changer for sure. Nice cooks!

[Elton's BBQ]

Looks grand!

[Richard Chrz]

[RonB]

Ya need some butter for that great lookin' cornicione.

[Dr. Pepper]

I’d prefer a robust olive oil for dipping, but maybe Richard can provide both OO & butter?

[Elton's BBQ]

Amazing!

[theroc]

Sous vide and seared boneless pork loin. Split a 4 lb Creekstone Farms roast into two parts. Dry-brined overnight. Cooked the two roasts sous vide, 144 F for 3 hrs. Hit one with Hank's KC Royale, then seared on the Weber gasser. Served with chimmuchurri, and roasted potatoes and cauliflower with red onions, capers, and Chile. Froze the second roast for later.

[Elton's BBQ]

Looks fantastic!

[DaveD]

Something akin to this is next on my list, a SVQ pork loin... looks great!

[tamidw]

Smoked a couple pork butts (one was really small) for a friend get-together last night. Took them over to their house and pulled them. We had pulled pork nachos and tacos. Forgot to take pictures of the finished pork, but it was definitely tasty and didn’t have too much left.

[holehogg]

First time trying a loin for bacon. Sold as back bacon in our stores.

[holehogg]

Elton's BBQ have done sir. Is really good but nothing beats streaky bacon.

[texastweeter]

They call it Canadian bacon here. Made some a while back from a wild hog

[Elton's BBQ]

Indeed holehogg

[Elton's BBQ]

Baconwrapped pork tenderloin.. potatowedges on the side topped with whiskypeppersauce.

[fkrall]

Sirloin roast silver tip. 36 hours dry brine, Mrs. O'Leary's rub, two hours low 'n slow.

[Elton's BBQ]

Nice!

[troymeister]

Homemade French Onion Soup au Gratin. Steak with Twice Baked Potato, Side Salad.

[fkrall]

My kingdom for your soup recipe. Outstanding cook!

[troymeister]

fkrall Here you go.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/soup-chili-and-stew-recipes/1081223-home-made-french-onion-soup-au-gratin

[fkrall]

Immortalized--thank you!

[texastweeter]

French toast brule'

[texastweeter]

fkrall I make my custard the night before, and set whatever bread I am going to use to go stale. Morning of I soak the bread 2x 30 seconds a side and set back on rack until it all soaks in. Medium low heat a minute or so per side in a skillet with butter, then in a 375° oven for 5 minutes. Remove, top with course brown sugar, and brule' with a torch. Custard is heavy creme, eggs, bourbon, vanilla, and salt.

[texastweeter]

Oh and honey also in the custard. fkrall

[fkrall]

Noted--with thanks!