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

[WI Bubba]

Three racks of ribs today. Two on the LSG pooper, and one on the WSM. I'm trying to decide if I'm going to hang on to the WSM, or make room for something else. All three racks started as spares that got the St Louis trim job, and rubbed with Hanks pork rub.




Like so many others here in the Midwest, wind and rain were both factors in todays cook, but I was able to keep them out of the direct wind. Although both had to deal with a pretty good downpour of rain, neither had a problem with it.



There was a difference in the final product between the pooper and the WSM, but both cookers made ribs I'd be happy to eat again.

[pkadare]

Full, skinless pork bellies were on sale this week up here so I grabbed 2 of them for a total of 28 lbs. I've sliced each of them into 3 even pieces and will be doing some bacon, some burnt ends, and one of them I'm going to try doing the same way I'd cook a brisket, but yesterday I cooked up a 4 lbs piece for Braised Pork Belly Sliders with Baby Bok Choy in Garlic and Ginger Sauce. The slider recipe also included a Dill, Onion, Garlic, and Mayo sauce which was really, really good.
Sliders - The only change I made to this recipe is that I used sliced garlic dills as neither Ann nor I like bread and butter pickles. https://www.kingsford.com/recipes/se...utter-pickles/
Bok Choy - I used baby bok choy for this so I simply sliced them in half lengthwise, then seared them in a screaming hot pan. You'll want to slightly undercook them as they will cook a bit more as they rest in the bowl and once you pour the hot sauce on them. - https://www.allrecipes.com/recipe/16...-garlic-sauce/

Belly rubbed (I used a lime chipotle rub I had on hand) and ready to be seared on the MGS at 500*F.


Rolling smoke and searing.



In the braising liquid and back on the smoker at 300*F.



After 2 hours of braising.



Sliced belly.



Plated.

[DaveD]

Looks amazing!

[wcmarble3]

Clearly if I am gonna hang here, I need to up my photo and Q skills...Wow you all are killin' it! I've got a chuck roast planned for today, we shall see!

[Jfrosty27]

Don't feel bad. My photo skills are so bad I have stopped posting pics of my cooks unless I do something unusual in terms of a new recipe etc. that the Pit might be unfamiliar with. And those photos are bad as usual.

[Panhead John]

Hey guys, I’m President of the crap photo club. Much to the chagrin of the rest of The Pit, I still post anyway….🥸

[WI Bubba]

You've got nothing to worry about. As long as I keep posting my hack jobs, you'll never be the worst.

[Mark The Q-er]

Hickory smoked whole lamb leg using Meathead's Dolly rub and Meathead's board sauce. Cut off shank with a hacksaw. Dry brined with 3 tsp Kosher salt. Added dolly rub just before putting in smoker. Slow smoked in my drum at 225 F with a water pan, took about three hours. I pulled it at 143 F. No sear. Done early so I held it in my oven for four hours at 150 wrapped tight in foil (my jenn air has a lower than usual min temp - checked with Square Dot). Board sauce made with fresh sage, thyme, and mint from out back. Sliced perpendicular to the bone and dragged each slice through the board sauce. Enjoyed with roasted potato, fresh yogurt sauce, fresh garden salad from out back with avocado, fresh-made balsamic vinegar and feta dressing. Red wine. The lamb was perfect - tender, juicy, flavorful. Check the color. There was nothing to improve upon. Everything came together with a wonderful elegance.

[MsTwiggy]

Outrageous!!!! I think Alexander the Great would have been happy to sit at your table 💯.

[DTro]

Lamb good, but with that board sauce- Over-the-top!

[Mosca]

This is a jerk chicken club sandwich that I made for breakfast. Bacon, lettuce, tomato, mayo mixed with harissa, roasted red pepper, cave aged cheddar, jerked chicken thigh, and a fried egg, on sprouted grain wheat toast.

Just like on the island!


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Off the charts delicious.

[DTro]

Perfect and tasty I bet!

[tbob4]

Such a jerk…such a sandwich!

[texastweeter]

Omg send me one

[ecowper]

My cousin (the one that lived in Paradise, CA during the Camp Fire) is here visiting. It’s a great weekend full of days at the gun range, cigars, whiskey, and …. Of course … BBQ. Friday we cooked a pork butt on the SnS Kettle. Came out great!








Also, apparently Dunkin is happy to see his buddy!


And there were leftovers!


Headed to the range on Saturday morning

[texastweeter]

I got a few boom sticks i need to check zero on too.

[ecowper]

texastweeter There was a new AR to zero, plus another AR and a Mini-14 that needed some range time, and 3 pistols …. And then we celebrated with BBQ!

[ecowper]

Panhead John would love if we were close enough to connect for some boom and bbq

[Thunder77]

Overnight Milk Bread Cinnamon Rolls. I have baked a lot of bread over the last 30 some years, including more than a few cinnamon rolls. These are the best I have ever made!

[RonB]

SheilaAnn - you are correct, but who could resist my cooking...

[Thunder77]

RonB these are very healthy! They have eggs and milk and some butter. What could be better? 😜

[texastweeter]

Stopped me from scrolling immediatly.

[holehogg]

Check it the cooking instructions for "braai-ing"
First time I've come across this in the store and I'm glad I bought it to try.

[JCBBQ]

Is that a butternut squash??

[holehogg]

JCBBQ that is a butternut squash Sir.

[rlozinak]

Port butt 16 hours in. Just about done. Can't wait

[DTro]

Some one's gonna be eatin' good!

[Hulagn1971]

Almost forgot this Easter cook. AR double smoked ham complete with the Chris Lilly apricot glaze. Done on the Weber 26 kettle with SnS. Good eatin'!

[Panhead John]

That’s one of the best looking hams I’ve seen! Good job 👍

[tbob4]

Wow factor!

[texastweeter]

immediately. Of my fav recipes here

[MsTwiggy]

This is a salad that I eat regularly for lunch - sometimes breakfast too. I have always loved sardines (thx dad). It's romaine, kalamata olives, shaved parmesan and tinned fish. I dress with lemon juice and the spiciest EVOO I can find. The tiny one has a hankering for olives. I could barely snap a pic before he came in to steal them.

[Hulagn1971]

What's a good evoo that you like?

[DTro]

Looks like an enjoyable way to eat the little fishies. My sardines usually just end up on crackers.

[MsTwiggy]

Hulagn1971 I do not stick to a particular brand although I will repeat buy if I really like it. I typically shop at Costco, Trader Joes, and Safeway and have found great ones at all of those locations. California is growing a ton of olives so you can find wonderful domestic oils reasonably priced. Most stores carry Napoleon which is a good standby if nothing looks promising or everything else is overpriced.

[gboss]

We ordered a pork tenderloin with our groceries. We received a "pork loin fillet" instead and did not notice until after it was too late to bring it to anyone's attention. It looked to be a portion of a pork loin that was shaped to look like a tenderloin. It definitely tasted and cooked like loin.
Reverse sear/roast over charcoal and a little oak. Tony C. With steamed broccoli and instant spaetzle.






Repurposed the pork and some farrotto from earlier with a fried egg for brunch this morning.



Edit: got a new flashlight that I needed to check out through some smoke...

[MsTwiggy]

I don't usually cook lean cuts of pork but this is making me reconsider. That looks so good! 💯🙌🏻🔥🐿

[AdequateEatin]

I was craving a steak sandwich, so here it is. It is toasted sourdough bread, a bed of romaine lettuce, slices of flat iron steak, some pickled red onions, garlic horseradish and feta cheese sauce, and some dijon mustard.

[Michael_in_TX]

I know, me, too!

[tbob4]

That bottom photo should be on a menu

[hoovarmin]

Nice pics and nice cook

[wcmarble3]

Rolled some smoke today on a chuck roast (SPG), baby potatoes (olive oil and Greek Rub) and baked beans with pork jowl bacon.

[MsTwiggy]

With green beans too!! THIS ☝🏻💯🔥🌈🐿

[Michael_in_TX]

So I had some of my lox I needed to use up.....so I decided to get fancy. I've been wanting to smoke some eggs for awhile, so I thought that lox + diced up hard boiled eggs + wheat toast would be kinda cool.

Instead of hard boiling the eggs in a pot with water, I "hard boiled" them on the pellet grill. This is a trick I picked up from Susie Bulloch of Hey Grill Hey. I didn't think it would work, but it did!

Here are the eggs sitting on the smoker. 325 F for 30 minutes and they came out perfect. (Don't they look cute just sitting there on the grates?)



I then moved them to an ice bath to stop the cooking and once they had cooled, I shelled them and cut each egg in half and put them back on the smoker (to actually get some smoke). I had my Chimp down to 180 F at this point on PID mode (basically hot smoking, as it were). It let them go for 30 minutes, but I should have done a full hour.



You can see they were starting to get some color, but needed a bit more time.



I then took some whole wheat sandwich bread and cut off the crusts, then cut each slice into rectangles. I diced up the eggs, added a few capers, and placed that on top of the bread with my leftover diced lox on that.

I felt ready just in case any visiting head of state should stop by for a visit.

[MsTwiggy]

Nice little tea sammiches.