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

[frailinryan]

Happy Easter! We did a double smoked ham with a honey orange bourbon glaze Saturday. Then a brisket overnight. I tried the foil boat method which helped create some great bark.

[holehogg]

Oh boy!!!

[tbob4]

The meat looks great and I am envious of the countertops

[Dr. Pepper]

All looks delicious!

[ssandy_561]

Fresh smoked Kielbasa

2 1/2 hours at 220 on the Grilla OG with Cherry pellets.

Gonna take it to work for me and the crew to snack on tomorrow.

[Spinaker]

Some Lamby chops!

[Spinaker]

Yep, I always make them into lollipops. More surface area for the sear! Dr. Pepper

[Dr. Pepper]

I agree completely, John. We need some kind of acronym for the surface to volume ratio. 'SVR'? Example: Goal: Maximize the SVR.

[bunky2021]

Beautiful!

[KarchyBBQ]

First full packer brisket on my Pitts and Spitts Maverick 1250. Still working on it — definitely a different cooker than the Weber 26 — but tasted fantastic!

[Dr. Pepper]

Wow!

[Troutman]

Picture perfect

[ssandy_561]

Bourbon Bacon Onion Jam




I did a full write up on it here.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/condiment-recipes/1208917-bourbon-bacon-onion-jam

[gboss]

That is an amazing burger topping (among other things, of course). Looks delicious!

[jhapka]

A perfectly shaped pizza

[jhapka]

SheilaAnn not cheating in my book

[Bogy]

SheilaAnn, I've been using parchment paper for my last couple of pizzas. Makes it way easier, and if its cheating, its just another of my dirty little secrets. I make big thick crust pizzas with lots of toppings, and if it works, that's all I care about.

[Potkettleblack]

Troutman https://media1.giphy.com/media/MmpoBBmzvNBCM/200.gif

[Richard Chrz]

Flatbread pizza for dinner.

[ssandy_561]

Eclair Cake




Full write up here

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/desserts-candy-other-sweets-recipes/1208964-eclair-cake

[barelfly]

Yes! I saw something like this recently that looks wonderful! This looks excellent! Man you are on point today! This and bacon jam!

[ILMsmoke]

I was hesitant, but I can cook some amazing ribs on the Gateway at 350°-400° By flippi
g every 15 minutes. These are bite off the bone and juicy after 1hr 45min. After spending my life cooking St Louis 5-7hrs at 225° this blows my mi d that they can be this good this fast…

[theroc]

Boneless leg of lamb. Dry-brined overnight. Dolly's rub. Smoked in the smoke vault with oak. Seared on the Weber gasser and sliced in a board sauce Served with ATK thick cut roasted potatoes and sauteed greens from the garden.

[Dr. Pepper]

Yum! Lamb is my favorite, and you nailed it!

[Troutman]

Oh my gawd, I want....that....NOW !!!

[TWBarbecue]

Double Smoked Peach Jalapeño Spiral Glazed Ham !
Happy Easter everyone! Seasoned with Sweet Honey Pecan Rub using a little Dijon mustard as a binder. Smoked at 225° for just under 2 hrs, rotating every 30 min to promote even cooking. Transferred into an aluminum pan and added about a cup of chicken broth mixed with 4 TBSP of Peach Jalapeño Rib Glaze. Increased the temp to 275° then covered and placed back into the smoker for about 2 hrs until reaching 140° IT. Uncovered and glazed with more rib glaze to set up for about 10/15 minutes. Cut slices and placed back into the pan-reserved glaze mixture and kept warm in the smoker until ready to eat. ABSOLUTELY DELICIOUS!!!

[Red Man]

Smoked a fresh ham. Very pleased with the results. Rubbed with Henrik’s KC Royale.

[Dr. Pepper]

Pretty plate of food!
So, how much of Hank's do you have left?

[Red Man]

Dr. Pepper I have half a bottle of KC Royale and 1 1/2 bottles of the signature rub. I picked up one of each when he announced he was stopping selling it here.

[Panhead John]

Sometimes you like your Wibs dry, sometimes it’s gotta be sauced. I was in the mood for some good old 3 napkin sauced ribs tonight. I was also getting tired of the same old baked potato or beans as a side dish with my ribs, so I sought out the help of an old buddy, Justin Wilson. I made an off the wall side dish tonight he calls "Okra a la Creole". And it..is..good! I’ve made this dish several times and it’s a basic combination of okra, sausage, tomatoes, tomato sauce, onion, bell pepper and a few other things. It is really a great meal all in itself. Even if you don’t like some of the ingredients, it melds together so well, you just might like it anyway.

The evening started out as a bit of a disappointment. I was all prepared to make 2 full slabs of ribs, as I was expecting some hot babes over for dinner. 🙄 Well, imagine my shock when Kim and Khloe both had to cancel! I was devastated to say the least! I’ve never once had a Kardashian cancel an invite…..

[Panhead John]

Sheila Ann, wish mine was signed. 😢 And you’re right, it’s a great cookbook, lot of good recipes.

[Old Glory]

Looks wondermus I guarontee!

[texastweeter]

JW is one of my favorite chefs! So the Kardashian sisters canceled, what about ther..uh dad, ist that the one you were excited about? Pretty sure thats what you said in that pm you sent.

[STEbbq]

Easter Pastrami with 100% grass fed brisket sourced locally!

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1208557-vote-for-the-pastrami-sweepstakes

[Dr. Pepper]

Nice!

[Troutman]

Yup, ya done good !!

[gboss]

Deboned and rolled lamb loins for Easter dinner. Salt, pepper, roasted garlic, herbs de provence, thyme. Reverse seared. They carried over to about 135, which was a little higher than I intended but they were still fantastic.

[Dr. Pepper]

So much delicious, juicy, savory lamb!

[theroc]

Fantastic.

[Troutman]

Oh you're good, you're very good. Those roulades look perfectly cooked !!