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

[Richard Chrz]

Burgers for dinner.

[DTro]

Nice burger and double bock!

[MsTwiggy]

Your food photography is next level, the burger is winking at me. . .

[Troutman]

CELEBRATOR !! Drank the heck out of that in Germany many moons ago. Just now saw your post Richard, great choice for a great burger !!!

[texastweeter]

Fried venison baloney, taters, and onions. Throwback. Should start a thread like Troutman but call it redneck classics.

[Richard Chrz]

That’s a classic here for sure.

[Andrrr]

Yes you should!

[DTro]

Yes, and this recipe should be the first in your thread, starting with the baloney.

[ItsAllGoneToTheDogs]

Wife wanted burgers, but wasn't sure when... so we grabbed some Bubba burgers. We decided today was the day so I fired up the PKGO with some additional apple wood chunks.

Also cooked up some halloumi. Melted some havarti on the patties while that cooked.

Didn't make sense to slice up an onion for 2 slices, and we had some extra green onions so I used those instead along with some chopped lettuce from this weekends salads. We also bought some cornichons the other week, because we'd never had 'em. Not a fan of sweet pickles, but these were slightly sweet, very garlicy, and dilly... good stuff!

[DTro]

Nice cook! The PKGO looks fun to cook on.

[ItsAllGoneToTheDogs]

Being just my wife and I, I'm not sure I really needed the flip kit, but it's nice to have in case we actually go camping or something. I have a thread in the PK section where I force it to do stuff it's really not meant to do like ribs and pork butt. It's a great little cooker, just a shame it's so expensive now.

[MsTwiggy]

Yes I am eyeing the PK grills HARD. They are a tidge pricey but the value is there. . .

[RichieB]

Surf and Turf. Lobster tail and Ribeye with grilled corn. Picture does not do justice for the result. Done on Gasser. Steak on grill grates. Lobster on weber Grates. Lobster with melted butter. Sweet and tender. Early season corn also sweet with salt and butter. Ribeye to 135. Just brined and pepper.

My wife gets the other 2 tails and half of the steak.

[Attjack]

Fish tacos and corn salad.

[DTro]

Always on top of your game there Attjack

[fzxdoc]

Do you have a recipe for that corn salad or did you just wing it? It looks delicious.

K.

[Attjack]

fzxdoc I looked at some recipes and then I winged it. I used a can of corn and browned it in butter. I added avocado and subbed Greek yogurt for sour cream, subbed shallots, and serrano too. I didn't measure anything. https://www.recipetineats.com/mexica...ontainer-20268

[pricerj]

2.8 pound Kobe Tri-tip, 225F Pit until 125F interior. Taken to the gas grill for a 90 second sear per side. 3 hour kosher salt brine and Meatheads Red Meat Rub.

[Bogy]

Second cook on the PBC. I used the lighter fluid method because my schedule was a little crowded today, with a funeral tomorrow. Yesterday was a nasty day, so today was my wife's mother's day meal. She wanted beef, but we've eaten all the steaks and all we have left are ribs and roasts. So I hung an arm roast that had dry brined for 2 days. With being gone to the visitation at the funeral home the meat overshot the IT I was aiming for, hitting 150-155. Still tasted good. The other request was for shrimp, which spent about 10 minutes on the rack. Had the rebar in, but I still need to experiment with adding some plugging to the holes.

[hoovarmin]

Bogy I love my PBC. One thing I started doing was using lump instead of Blue Bag Kingsford and it was a game changer. I used Blue Bag for decades, so parting was not easy, but the barrel produces nicer smoke with lump.

[Troutman]

Will you be my pastor? Sunday meals at our church consists of lettuce with a scoop of mayo for dressing!! I like your program better

[Bogy]

Troutman, you are welcome anytime. Now that things are starting to get somewhat back to normal, I'm looking forward to doing more smoking for the church. Planning a Sunday morning out at a lake. Going to bring my flattop so I can cook burgers. But I've done brisket and pulled pork for them in the past.

[Ernest]

Repurposed leftover pork steak. Diced, sautéed with black garlic and mushrooms. Reached in the freezer for fresh pasta.... BOOOOM!!
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[Troutman]

I can picture you with a pair of tweezers carefully folding each strand of noodle into the perfect twist. Good work my man, good work !!

[bbq_esq]

Mother's day seafood stew (zuppa de pesce). Clams mussels scallops shrimp and squid. First time making it and will do it again. Make sure you gave lots of bread!

[Joey877]

That looks awesome. Did you make it up or follow a recipe? I need to try this...

[hoovarmin]

Yes, please!

[RustyHaines]

That looks fantastic ! Thanks for sharing.

[Troutman]

A Mother's Day meal of pecan smoked salmon steaks with a honey mustard yogurt and chive sauce. Accompanied by some roasted Brussel sprouts, cauliflower rice in an herb butter, a pork sausage link from Kreutz's in Lockhart and a Texas twinkie appetizer.

[kjbarth]

Mothers Day 4 rib roast, Weber gasser on rotisserie, Mississippi Grit rub, potatoes and carrots cooked in juices dripping off the meat.

[theroc]

Impressive!

[Skip]

YES! Looks tasty.

[hoovarmin]

Very nice

[mgaretz]

Blasphemy ribs (baby backs) served with steamed snap peas.

[Michael_in_TX]

Those ribs are so expertly sauced that I thought they were sausages at first! Wonderful color with that sauce!

[holehogg]

Meatballs.
Wife said best ones I've made to date. I think it's more to do with the food mood she's in.

[Doug Stuart]

​ ​ ​ This was just for fun, (and I got all involved, forgot to eat, and was hungry,) while doing a test run of my new set-up with a Weber, SnS, Billows, and Smoke X4 and had it holding 400 degrees. Never was a modest little chicken pot pie quite so delicious! (Still can’t get the pics in the right order. I’ll get it eventually.) That was Saturday. Sunday I cooked beef ribs. There are pics, but the lighting is equally poor.

[RichieB]

No pictures.

[RichieB]

I see you're a new Pitmaster. Welcome from Western Massachusetts. Also, you might want to look at this thread for picture posting.

https://pitmaster.amazingribs.com/forum/main/623513-posting-pictures

[hoovarmin]

No pics here bro, and Welcome to the Pit from Neptune Beach, FL

[SammyJ]

Big cook today for this ole man.
Country style Butt ribs

FAUX BURNT ENDS

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These things are HUGE
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Treated with CYM, and Memphis Dust
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And of course, on my Yoder.
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3 Hours later they are reaching 200F. Pull em out
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Slice and cut into bite sized pieces
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Sauce, cover, and back in the cooker for 2-3 hours


2.5 more hours

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