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

[DaveD]

I suppose this rightfully belongs in "Show us your leftovers." You'll have to sue me.

Used the leftover half of the Click chuck roast I smoked up on Sunday for dinner tonight. Used the sous vide to heat up the hunka beef to 130F/54C, and lemmetellya, I am never heating up leftover bbq any other way. It was just about indistinguishable from the freshly sliced meat on the day, juicy and tender. Just takes a little planning ahead for the couple hours needed, but so worth it.



Paired with some steamed broccoli and this mutant monster potato, which we split. That's a standard 12 oz/350ml drinking glass for scale.


Out of the hot tub, onto the plate. Had the rest of the 2017 Beringer Knights Valley Reserve cabernet to go with. Yum!

[Dr. Pepper]

Leftovers, done right, are all the pleasure of the original, with no work. And, being separated from the scent of the smoker by a few days, it usually pleases my taste buds more. Nice! (And, the 🍷.)

[RichieB]

Woke up the Kettle. Been awhile simple burger from a brisket/short rib grind. Heated a bit with F.I. BBQ Rub. Bacon and cheese on store bought bun coated with mayo prior to toasting. Did a new recipe for me. Roasted potato in EVO and garlic. Added chunk of pecan. Really enjoyed the potato will.do again, as well as the burger.
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[Richard Chrz]

No photo again. (Just for tech reasons). Sounds fantastic though! Also, Pecan has become my sold favorite in smoking.

[RichieB]

Try again.

Woke up the Kettle. Been awhile simple burger from a brisket/short rib grind. Heated a bit with F.I. BBQ Rub. Bacon and cheese on store bought bun coated with mayo prior to toasting. Did a new recipe for me. Roasted potato in EVO and garlic. Added chunk of pecan. Really enjoyed the potato will.do again, as well as the burger.

[DaveD]

Looks great! What kind of cheese is that?

[RichieB]

American from local grocery store.

[Ernest]

Chicken stock.......
No its not frozen on the spoon.

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[Ernest]

Dr. Pepper no feet. I always buy whole chicken wings and keep the wing tips for stock. This was bones from chicken thighs and wing tips. Roast them until they turn deep brown, pressure cook for 2 hours.

[Ernest]

Troutman hahaha, not frozen

[texastweeter]

I do almost the same thing. Flappers, thigh bones, and spines in mine.

[Elton's BBQ]

Chilli Con Carne on the stove..

[Dr. Pepper]

Yum! Comfort meal.

[HawkerXP]

Yum....

[DesertRaider]

That looks good. With us hitting our 3rd winter here, I'm tempted to make some chili from those chucks I smoked.

[Playdeaux]

Trying my Anniversary present for the first time.

[Draznnl]

Welcome to the Pit from southwest Florida. That's a nice looking gift you got there. Hope you have many years of great meals from it.

[Dr. Pepper]

And, trying your Amazing Ribs membership for the first (of hopefully many) time! Welcome, & keep posting.

[Alan Brice]

Welcome fr Cincy Ohio, nice lookin rig ya got there!

[RichieB]

Welcome from Western Massachusetts. Nice gift too.

[Smilner]

In a pinch I threw this little 1.75 pound rump roast in the rotisserie. Just olive oil and a pre-mixed rub. No clue how it’s going to turn out

[Panhead John]

It’s gonna turn out great! I can tell just by looking at it. The rotisseries are fun to use and work great.

[SammyJ]

[holehogg]

Sir, don't get me wrong but I thinks you have a burger fetish ;-)

[SammyJ]

BFSK

[Panhead John]

What’s bfsk? …….Looks awesome!

[SammyJ]

Breakfast

[ItsAllGoneToTheDogs]

Panhead John this one isn't a winner. Not terrible, but no where near as good a value as the biscuit or dumpling one we tried.

This is just your standard frozen pulled beef stew. A little heavy on the salt but no where near as bad as some other brands with similar offerings. And the final nail in the coffin for this one... 1 tray would barely be enough for just me. The other one was filling and we still had left overs.

[ItsAllGoneToTheDogs]

Panhead John honestly I haven't paid attention, I'll look next time we make a run

[ofelles]

🤔 😖

[ItsAllGoneToTheDogs]

Panhead John we went yesterday and all they had on the shelf was the okra and mac, nothing else.

[Finster]

Putting a nice sear on a marinated pork loin.
Will be accompanied by maple-bacon roasted brussels sprouts, buttered potatoes, and a tomato/mozzarella salad..

[Richard Chrz]

SV chicken breasts I found in the freezer, then pulled, pan seared garlic in sesame oil, deglazed the pan with Chardonnay, then added fresh spinach, green onion, sweet peppers, shallots, and dusted with parmesan.

[Alan Brice]

Broadcast worthy as usual! Richard your cooks are over the top! My inspiration!😎

[Jerod Broussard]

First trim job whereby I sacrificed plenty lean to round off that thin side of the flat. Worked a lot better than I thought. I always rounded the edges but never streamlined things a little on that side. Whoever got this thing on the trim table at the plant made sure and put a gash in the point AND flat.

[Attjack]

I ran some chicken through a pressure cooker for pulled chicken tacos. I used a delicious tube of guajillo paste along with some other stuff. I also made an avocado sauce to pair with a nice habanero sauce.

[fzxdoc]

I'll be looking for those pepper pastes the next time I head into town. Your tacos look delicious!

Kathryn

[texastweeter]

Amazing. I make a peach, cantaloupe, scotchbonnet salsa that would pair well with that I bet!

[hoovarmin]

Gorgeous tacos. Yum.