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

[Steve B]

Just a little Easter prime rib. Sautéed broccoli and green beans. Mashed potatoes. Au jus and a little pink horseradish sauce to go along.

[gboss]

@Dr. Pepper
Well, the dentist to the stars Tim Whatley converted to Judaism just for the jokes!
c.f. S08E19 "The Yada Yada"

The inverse didn't go as well.
c.f. S02E09 "The Baptism"

[Dr. Pepper]

gboss SF never gets old. And, I love it when I stumble on one I have never seen before.

[Troutman]

Prime rib should be a food group unto itself

[holehogg]

Pork belly rashers, baked potato and cheese sauce and 4 bean curry salad.

[Richard Chrz]

Deconstructed eggs, to get my favorite cook of both whites and yolks. 4 eggs separated and the white whipped together, then scrambled in butter to light and fluffy, pulled, poached farm fresh yokes on top.

[Richard Chrz]

Michael_in_TX it's my new favorite way. I am going to keep exploring these for a breakfast or similar.

[SheilaAnn]

I crack the eggs in the pan, scramble the whites taking care not to disturb the yolks. Take the pan off the heat and fold in the yolks. I love your presentation… fancy!

[Potkettleblack]

Seen this called Cloud Eggs a ways back... did something similar and came out nicely. Beat a lot of air into the whites and you get something a bit different.

[DTro]

My Easter meal was prepared by my in-laws, but I did make the salads. Avocado, mandarin oranges and roasted beets served with a citrus vinaigrette.

[DTro]

Troutman This could be mistaken for diet food. I guess it depends what you pair it with. Went mighty well with pork wrapped in bacon.
Dressing was juice of 1 (large) orange, 1/2 lemon, 2 T each olive oil and cider vinegar, salt and pepper. A dash of sugar in the mix would add justice to that evil curse.

[Dr. Pepper]

Love that salad! And my wife would kill for it.

[DTro]

Dr. Pepper 😳 I'm in hiding. Let me know when it's safe to come out.🙏... 😂

[Draznnl]

I made a Click brisket yesterday on the Yoder. S&P only. 100% oak pellets. Wrapped it in butcher paper at 165F. Started testing for probe tender at 190F. Pulled it off the smoker at 195F and placed it in the false cambro for three hours. The flat sliced perfectly. The point was so overdone it just crumbled as soon as the knife touched it.


The beans were a hit.

[jgreen]

Pot roast is awesome too.

[Draznnl]

Troutman It was delicious. If I could duplicate that taste every time, I’d take crumbly points. Nothing but compliments from everyone at the table. I can’t claim much credit for the flavor. S&P is S&P after all. But I didn’t let our guests know that.

[Dr. Pepper]

Draznnl S&P is our little secret. It’s like butter, another secret ingredient. 🤫

[SammyJ]

Smoked fresh beef hamburgers.

[Smilner]

Salmon w/meatheads Memphis dust. Garlic butter green beans

[Michael_in_TX]

Gorgeous color on that salmon as it cooks!

[Dr. Pepper]

Looks delicious. And, WELCOME!!

[klflowers]

Finally got around to 58limited Tuscan spare ribs. https://pitmaster.amazingribs.com/fo...re-ribs-recipe Cooked them on the Chimp. They are excellent. Served over rice. I oversteamed the broccoli though. Not paying attention

[klflowers]

RonB Panhead John my doctor insists I eat something green. Brussel sprouts are up next

[Panhead John]

Broccoli..Brussel sprouts? ….I’d rather just go ahead and die early. 🥸

[Potkettleblack]

I have a great recipe for broccoli... cut it up into small florets. Then put in the trash can or your compost pile.

If you need green, just decorate your ribs with some parsley. ;-)

[Michael_in_TX]

After a week of conference hotel food (which, to be honest, was actually quite good), time for something healthy..... I give you lemon-pepper salmon with black-eyed peas and brown rice. Salmon was smoked on the pellet grill at 350 F for 18 minutes. Perfect.

[efincoop]

I had taken a boneless leg of lamb out for Easter this past weekend, but got sick and had to cancel our dinner plans. I felt a little better today and I had to cook it or risk losing it, so I broke out the rotisserie for the Weber. We ate a small amount and the rest will be frozen and enjoyed at a later date. I couldn't taste it, but my wife said it tasted great.

[jfmorris]

Well, been having cooking withdrawal for the past week, so I dug around and found a pretty nicely marbled USDA choice 1.8# top sirloin in the deep freeze. I planned to make a stir fry with it, but we had leftover veggie side dishes from Easter yesterday, so SWMBO told me to just grill it.

A quick survey of the grills showed me that the Weber Performer had the Vortex almost full of partially burned B&B briquettes from a chicken wing cook a week ago, so 5 minutes of propane, and a 20 minute wait, and its steak time!

Steak was dry brined for 4 hours, then slathered with Corbram Estate EVO oil (good stuff!) and seasoned with Hank's Signature Steak rub.

Performer was all excited to be picked for the cook! SNS was sitting underneath on the shelf giving me a dirty look... but the Easyspin grate kept something from SNSGrills in the game...



I started up high over the Vortex for 4-5 minutes per side, on a Hovergrill, to get the heat a little less intensely than on the main grate. Think "Santa Maria".... Since the steak was a little bigger than the top of the Vortex, I figured the distance would give the heat some room to "spread" and cook the entire steak better.



Then time to get some searing action going!





Back in the house.



And my plate. I need better plates and photography skills....



We saved half the steak for a salad tomorrow, so call it meal prepping...

Normally I would never think to eat a top sirloin as a steak - I would use it for stir fry or fajitas on the flat top, cut into strips, but this was a very tender and flavorful steak, and I wanted to eat more...

[Bogy]

I agree with Potkettleblack, growing up, sirloin was a treat. Since we buy at least a side of beef at a time, sirloin is part of the beef. We also use sirloin for things like stir fry, but I also grill quite a few sirloins as steaks. Love the ribeyes and T-bones as well, but I don't post picks of the sirloins I grill in amongst all the pictures of wagyu rib roasts and other fancy cuts. Much less filet mignon for stir fry.

[DTro]

I think butchers started pushing people away from sirloin a long time ago because they wanted it all for themselves.

[Panhead John]

I used to eat sirloin all the time, they’re really good with some sautéed red onion and mushrooms on top.

[Edward_Fortin]

Easter Chuck Roast in the Snow
Last Friday I decided to try a chuck roast on the weber kettle. The weather was below freezing with a bit of snow. A typical Edmonton Easter weekend.

I dry brined the 2.5 lb roast for 20 hours.

I then made a home made Montreal steak spice without salt as a rub.
1 part granulated garlic
1 part granulated onion
1/2 part crushed black pepper
1/2 part mustard seed
1/2 part caraway seed
1/4 part dried dill
Olive oil binder

I prepared the Weber kettle with a snake of pre-heated (pre-used) charcoal. I lit 10 pieces of new Kingsford Blue with my torch for 15 seconds to get the snake started.

I cooked the roast for 10 hours in total at 225F. I did not spray the roast. I wrapped the roast in foil after 8 hours (160F). The roast finished off at 203F with a bit of carry-over. I did not use any wood during this cook.

When the roast was done, I did not rest it. I sliced open the roast to see that there was virtually no smoke ring and it was lacking any type of smoke or "bbq" aroma. I would assume that this is due to using only carbonized charcoal without wood. I also did not spray so the surface of the roast did not pick up many nitrates. Suggestions are welcome here. How could I have provided the roast with a better appearance and aroma? The roast was tender and juicy and all fat seems to have been nicely rendered.

[Potkettleblack]

There's clearly some surface transformation that implies smoke or charcoal. When it's red like that second to last picture, it's basically a surface smoke ring.

A wood chunk would help. Not that a smoke ring is necessary for good flavor. I usually add a liquid when I wrap a chuckie. Beef stock, sherry, red wine, maybe an aromatic or three.. Tends to help a bit.

Cambroing might improve tenderness if that was an issue.

[holehogg]

Looks great, you didn't mention how it tasted.

[Troutman]

I don't know, it looks pretty darn good to me. As mentioned, next time throw some wood chunks in there and get the smoke rolling. The final thing I would have done was to sear the crap out of it at the end. That maillard caramelization would have given you some great flavor. Otherwise, as said, it looks great. Love the pictures too, especially the seasoning shot !!

[RonB]

You said no smoky aroma - any smoky flavor? I always add a wood chunk or two for longer cooks. That might help with smokiness. And a smoke ring does not improve flavor, but it sure does look nice.

[DTro]

Looks pretty good to me. On the backside, a blast with that awesome torch would have quickly given a beautiful mahogany patina. Or a piece or two of oak on the frontside may have given you the same result only slower.
Joking of couse about the torch...

[DTro]

This cook ended up backward. The chops were supposed to reverse-sear on the grill, and the beets were supposed to cook in the oven. But I let the fire get too hot before I started. So I front-seared the chops and finished them in the oven at 225º and roasted the beets on the hot Weber. All worked out well. Plated with cheesy grits and grilled pineapple.

[jfmorris]

Those are some beautiful chops!

[JCBBQ]

Holy smokes! Gotta be very satisfying to nail it so perfectly after a little hiccup. Great job!! 👏👏👏

[Troutman]

Those chops !!! On point !!!