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

[gboss]

Had a busy weekend. Cooked some pork belly burnt ends, smoked queso, and gboss kofta kebabs for a friend's milestone birthday.


PBBE: followed Malcom's recipe.




Smoked Queso. Didn't really follow a recipe. Photos don't show some american slices added to the top for their emulsifier. First time. Would use a different blend next time for texture but this was tasty. Homemade chorizo.



Since I made the homemade chorizo, I had to try it out. Made breakfast sandwiches from some of it in a patty, with egg, cheese, and a little bit of rotel on corn cakes.



And finally, I made a double batch of gboss kofta kebabs. Had the ground lamb already but used brisket trim for the beef. No finished photos of the ones at the party, however I had some leftover raw meat that was made into kebab salad on Tuesday night.

Recipe:

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/burger-recipes/1022454-gboss-kofta-kebabs

[barelfly]

Man! Those PBBE just jump off the page! Excellent cooks all around!

[MarkN]

You had me at the breakfast sandwiches (if not earlier).

[Dr. Pepper]

Just copied and pasted your recipe. Have to make it.

[Mark V]

Osso Buco with Polenta. It has been a long time since I have made this, was at an Italian market and they had two inch veal shanks so went for it.

[texastweeter]

Fantastic!

[SheilaAnn]

In my top 10 for sure!! Nicely done!

[Dr. Pepper]

Me as well! And, I like that gremolata on top. Beautiful.

[DTro]

I had some items in the fridge that needed to be cooked and a carton of Miso broth in the pantry. So soup was on. Miso with turkey, mushrooms, and beet greens, then topped with scallions, sesame seeds, jalapeno, and crushed red pepper from last year's harvest.

[texastweeter]

Omg the hits keep on coming, the pit is on a roll. This looks wonderful!

[DTro]

texastweeter Lots-o-good stuff shared here in the Pit. This dish was protein, hots, umami, and salad, all in a soup bowl. Cured any ailments I had, at least for today. 😂

[barelfly]

Oh yeah! This looks great! Love making miso!

[SammyJ]

Home Made Yoghurt, good for my gut, (I hope)

[gboss]

Definitely gotta take good care of that gut!

https://www.youtube.com/watch?v=x-reSVQOO7s

[SammyJ]

Seafood

[au4stree]

Hung some chickens in the WSM, PBC hooks and hunsaker bracket. Turned out great. And sweet potatoes with red onion, seasoned with Meat Church Deez Nuts(feels weird typing that).

Left over chicken gets vacuum sealed and ready for another quick meal via the Anova.

[HawkerXP]

pbc, pbc.....wait, what?

[DTro]

Good lookin' birds and Sweeeet potatoes!

[smokenoob]

Bone in skin on Pompano grilled on the Napoleon. Fresh ginger, garlic, soy, salt and pepper! Tasty skin!

[SheilaAnn]

smokenoob the bones! So take that last picture and deep fry ‘em.

[hoovarmin]

Love this. Nice Pompano

[Dr. Pepper]

OMG, my favorite method of cooking a whole fish. And, I like the carcass at the end. Cheeks are gone!

[Attjack]

Fish tacos from the flattop. Today was sunny and almost 80. It will be cold and stormy tomorrow and it might snow on Sunday (wtf). So I had to do this in the outdoor kitchen today.

[hoovarmin]

Really nice plate of food

[BillyHo]

Great presentation tacos look amazing

[Dr. Pepper]

Beautiful plate. Nice balance.

[Red Man]

On my own for dinner tonight. I was picking up a few things from the grocery store and saw a nice looking ribeye on sale for $12/#, which is a pretty good deal these days. Cooked it in a cast iron skillet and served with a baked potato. Delicious, easy meal.

[texastweeter]

Good looking steak!

[DaveD]

Cannot go wrong with steak & baked tater. Nicely done.

[ecowper]

Frenched pork chops (from a local farm, Berkshire pigs), bell peppers on the grill, and fried potatoes

pork chops got dry brined in Meathead’s commercial pork rub, then glazed with a honey/jalapeño sauce. Bell peppers were blistered over direct flame with some salt, pepper, garlic powder. Potatoes got fried in cast iron on the stove top.

Another great spring evening. Got in a cigar while I was cooking!

[Panhead John]

Thanks TT! I’m gonna check it out. I’ve heard so much about it, I have to try it.

[ecowper]

Panhead John well, you can drive your booty up here and pick up some good Berkshire pork from one of my buddies … or follow TT’s advice. Whatever

[Panhead John]

Wish ya lived closer my friend, guarantee you I would!

[Richard Chrz]

All day red sauce and three meat Italian American meatballs. I baked some bread today as well.

[Draznnl]

Looks great.

[Dr. Pepper]

Beautiful.

[tbob4]

Richard - the color. Oh my!!!!

[smokenoob]

Experimenting with Tuna. Normally I buy fresh from Joe Patti’s. This tuna I found at Sams, supposedly responsibly caught and frozen on the boat. This fits my RV menu, easy to thaw and sear while on the road. I spiced it with blacken seasoning, salt & pepper and tossed it on the Napoleon IR burner for 2 minutes a side. It tasted one notch below fresh and makes up for that in the convenience department. Noob gives two dogs up if you a travelin’ dog!

[au4stree]

It isn’t the preferred "noodles" but when your doc lights your ass up with data and an ultimatum you try to eat better. Spaghetti squash is an option. I could probably do without the butter🤦🏼‍♂️, baby steps…..

[smokenoob]

oh yeah! we luv sgetti squash!

[Dr. Pepper]

And, take your lipitor!

[DaveD]

Today was a Day Of Pork. Smoked some bacon in the morning for BLTs (with guac and cheese) then heated up a spiral-cut ham in the vertical p-smoker. Brought it to a little under 130F/54C and then put it on the gasser with ripping hot GrillGrates and basted with a sweet glaze, rolling it around continuously. The BLATChs were fantastic, and the ham was really good but not spectacular. Follow the link for the excruciatingly detailed account of the cook.

[ssennott]

Getting reacquainted with the kettle