Show Us What You're Cooking! (SUWYC) - Volume 25, Spring 2022

[Huskee]

The snow's melting and the birds are migrating north and the flowers are popping up, it's time for a change...

Welcome to Show Us What You're Cooking Volume 25, Spring 2022!

Here's a link to the past SUWYC 24 (Winter 2021/2022) https://pitmaster.amazingribs.com/fo...nter-2021-2022

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NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here.

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[Henrik]

Fired up my offset smoker yesterday for a 3 in 1 cook, creating new recipes. They all turned real good, will post details later. Here’s a quick teaser for one of ‘em: smoked meatballs with Palestinian flavors (cardamom and cinnamon) - so tasty!!

[FireMan]

Lookin good! Meatballs made in Sweden. 🕶

[tbob4]

I’m looking forward to the recipes

[Elton's BBQ]

Norwegian Meatballs are always a winner!
😁

[SammyJ]

WOK, again,
1 # chicken breast, velveted, then 3 hours sous vide at 140.
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[willxfmr]

Steak and salad Sunday on time for a change.

[Panhead John]

Looks like you nailed that Ribeye!

[texastweeter]

Pastrami Reubens using the Attjack gizmo.

[Attjack]

Looks great.

[Clawbear57]

That looks delicious 😋 😍 😊

[DavidNorcross]

Roasted chicken quarters, roasted carrots and brussels with a honey pepper glaze.

[Clawbear57]

How did u get the skin crispy?

[DavidNorcross]

Clawbear57 I pat the skin dry and place in the fridge for a couple hours prior to cooking. Heat the cooker to at least 375 and right before I start I oil the chicken and then add salt and pepper. Cook takes about an hour. Hope this helps

[Clawbear57]

thanks

[Attjack]

Beef, broccoli, and mushroom stir fry.

[Old Glory]

looks great!

[smokenoob]

Tri-Tip in board sauce
Smoked to 120°
Seared to 125°
Boneless 😔

[Guttenberg]

THAT'S WHAT BOARD SAUCE MEANS?!?!?!

[smokenoob]

Guttenberg Well, on my Tri Tip…YES
on my surfboard…..NO

[Sweaty Paul]

Beautimous!

[Michael_in_TX]

Did my "signature dish" tonight: boneless, skinless, chicken thighs marinated for 4-6 hours in oil, lime juice and salt, then seasoned with my take on Malcom Reed's Grande Gringo seasoning, then grilled over charcoal and pecan wood chunks until 180-190 F.

Tacos are HEB flour tortillas (of course) toasted on the grill, then the sliced chicken, then a lime crema, then pico, then Mexican cheese, then cilantro. It is sooooo good.

Let's get this party started.....charcoal chimneys always look so good at night.... (my poor neglected SnS is below)....



Coals plus pecan chunks are ready to go....



No grilling pics, unfortunately, but here is an ultra-rare photo of me. Note that I have my hair tied back, which I rarely do, but long hair dangling over a grill is a no-no. You can see my PBC (covered) to the left of the Weber. And I am standing in front of my Chimp (also covered). (The weird glare is my backyard light plus a bird feeder next to the security camera.) You can see the pecan smoke rolling nicely out of the Weber.



Here is a thigh....



Sliced and diced.....



Assembled tacos....

[Dr. Pepper]

Great tacos, and I love the surface of those chicken thighs!

[Soonerpop]

Looks great. I love chicken thighs on the grill.

[Old Glory]

Love those chicken tacos!

[RonB]

Chicken fajitas tonight . Had some box Mexican rice for the side.

[RonB]

texastweeter - thanks, but no pressure cooker here.

[Troutman]

Good looking tacos Ron

[Old Glory]

Those tacos look great, so fresh!

[shify]

Took advantage of some St. Patty's day sales on supermarket corned beef points to get my pastrami game on. Picked up two packages of corned points (~3 lbs each) for about $12 total. About 30 hours of desalination and then 24 hours of sitting rubbed up. I then smoked them on Friday - got about 7 hrs at around 250 on the SnS kettle before it started running low on coal. The pastrami was just coming out of the stall, so I wrapped and finished in a low oven til it hit around 200 degrees. Then I faux-cambroed for 3 hrs before chilling.

Yesterday, I steamed the pastrami points whole for about an hour. Served on grilled seedless rye with some Guldens mustard. Homemade vinegar slaw, sour pickles and latkes (store bought) on the side. Fantastic sunday night dinner.

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[shify]

Dr. Pepper - my original answer was going to be " a store." I had my mind set on finding a frozen knish but was not successful but did see these frozen latkes from Golden in the freezer section of the supermarket. Not the best but did the job as the best non-knish option that didn’t require me to shred and squeeze a couple of potatoes

[Dr. Pepper]

shify Now all you need is some caraway seeds in that rye, and you're set!

[Old Glory]

Forgot to grab a sale corned beef. Great looking sandwiches.

[theroc]

Wanted something lighter after a few extra-meaty days. Cioppino with salmon, black cod, hoki, shrimp, and scallops.

[Troutman]

Nice !!!

[Old Glory]

Give me a baguette!

[tbob4]

That is outstanding!!

[Whiskeyman53]

Smoked a couple of turkey legs for dinner.

[Old Glory]

Reminds me of Disney

[tbob4]

Looks great - can't find them here this time of year.

[texastweeter]

Cuban mojo wild pork loin to make Cubanos with tomorrow.

[tbob4]

That photo should be in a magazine

[SammyJ]

A repeat, we both enjoy the Alabama White Sauce Chicken

[Troutman]

Nice pic

[Old Glory]

Alabama white sauce deserves a repeat

[JCBBQ]

I remember thinking that Alabama White Sauce sounds disgusting. Boy, was I wrong. So good.