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

[Slieb845]

Some ny strips basted with garlic butter and corn.

[CaptainMike]

What's the story with the plate? I can't quite figure out what it is. Is it funky looking paper, porcelain on steel, ceramic?

[holehogg]

Bacon

[MsTwiggy]

holehogg is this a pork belly? I've seen ones at Costco but wondering if its the same cut. Looks delicious!!🔥🔥💯🐿

[Zman23]

Looks great. Homemade bacon is amazing!

[holehogg]

MsTwiggy I buy whole bellies and butcher them myself. I cook the rib "offcuts" and use the trimmings to make different things, usually burnt ends. Homemade maple syrup bacon is my favourite, sure is delicious. Thank you.

[Mark The Q-er]

It's Wednesday. Why not smoke up some St Louis Ribs?

[daviddm]

Well I finally did my first Brisket. It turned out good...not great but very good. There are some things I need to work on but that is the fun part, well not as fun as eating but a close second.

I purchased a 14.41 lb Prime Brisket from Wild Fork.


This is the first time I ever trimmed a brisket and I watched a lot of videos some that where shared here. I obviously need more practice as it looks a little like a hack job. My trimmed brisket ended up around 12.75 lb.

Fat Side


Meat Side


10:00 PM - Night Before
I started up my ChampChef Woodwind 36 and got it to 225 and put on my brisket. I used bourbon barrel pellets. I used a separate probe attached to a FireBoard thermometer to monitor the smoker temp near the meat and needed to make a few temp adjustments before getting the smoker to lock in at 225. With the Wifi FireBoard I was able to check on things in the night without having to run outside and the temp remained around 225 all night.



7:11 AM - Next Morning
Checked on Brisket, internal temp near the point was around 155 and the stall had started but bark could use a little more time and fat was not giving much so I upped the temp to 240 and left it going.



9:36 AM
Wrapped brisket at 165 internal temp. Raise smoker temp again to try to get to around 265.



1:18 PM
Brisket was probe tender and internal temp was 203 so pulled it out and put in cooler wrapped in towels to rest.

Around 4:30pm
Pulled brisket and cut and served. It turned out OK but the flat was slightly dry in my option. My guest did not agree and came back for seconds but as you can see from the photos it got a little over done near the bottom and the slices seems to break apart. I would love to get some feedback on what I might tweak to improve my brisket game.




Here is a graph of my cook. I love the FireBoard thermometer by the way, especially how you can attach notes and photos to your cook graph.

[Mark The Q-er]

You haven't met my wife

[Troutman]

Looks pretty darn good for first try. On write-ups you may want to do it in the recipe section so you can retrieve it at a later date or someone else benefits from your cook. It tends to get lost in here. You did a real nice job of both write-up and presentation regardless. Well done !!

[jfmorris]

Looks great, and that bark is phenomenal! But let me give you a tip - don’t monitor the point. Monitor the flat. Point can take care of itself, you want your probe in the thickest part of the flat, avoiding the deckle (layer of fat between point and flat). You won’t ever overcook the point, but the flat can dry out. In fact, your flat MIGHT have been undercooked and tougher than expected, if you monitored the point. That extra fat seems to take it to temp faster.

[MsTwiggy]

Congratulations on that Brisket!!! A real nice cook, bark is looking real good, and I think your trim job was solid - looks delicious!!

That's one of my gripes about the Thermoworks is that I cant put notes or pics on my temp graph.

[RichieB]

Nice cook and write up

[RonB]

That looks good to me.

[Panhead John]

Congrats on your first brisket, I think it looks pretty darn good to me! My first briskets, no thermometers involved whatsoever. What for?!? I know what I’m doing! Yours looks ten times better than what I first turned out.

[hoovarmin]

First Poolish and I like it.

[hoovarmin]

JCBBQ thanks bro, my wife picked that out. Had to wait 12 weeks for it cause it's hand made on order, but it was worth it.

[SheilaAnn]

She sexy! I love working with a poolish. I find it rather forgiving (as I learned through trial and error). Nice!

[hoovarmin]

@SheliaAnn I'm debating whether to make another poolish next or to try a biga for the first time.

[DaveD]

This was last night's dinner, something we have come to call Chickity China the Chinese Chicken, result of much tweakage having started from, I think, a Weight Watchers recipe lost in the dim mists of time. Boneless, skinless chicken thighs marinated in a sauce made from bbq sauce (we always use Rudy's Sause), soy sauce, oyster sauce, honey, brown sugar, crushed garlic & ginger, and some green onions. Baked in a foil-lined dish at 365F/185C for 25 min covered, then remove top foil and baste with sauce, bake another 25 minutes. Sides were corn on the cob and steamed broccoli. Very tasty and healthy too

[hoovarmin]

nice work

[holehogg]

I've taken a couple of our local dishes and instead of doing them in the oven I do them on the smoker. It adds a different profile and I think this recipe would work well.

[SammyJ]

Alabama White Sauce Chicken, different white sauce recipe, less bite without all that black pepper.

[hoovarmin]

What kind of cooker is that?

[SammyJ]

Yoder YS640S, KZL Fabrication made sliding shelf

[Ernest]

School is out, gotta whip up some dinner for the rascals.... LOL

[texastweeter]

Wife brought home boneless skinless chicken thighs. Made a very untraditional chicken vesuvio.

[Richard Chrz]

Busy day.

[MsTwiggy]

Whew, gorgeous, awesome, I'm salivating. . . 🙌🏻💯🔥😎🔥🔥🔥🔥 perfection 🔥🔥🐿

[holehogg]

Very busy. Impressive Sir.

[theroc]

Rib heaven!

[Bogy]

Cook #3 on the PBC. Beef ribs. The really thick shorts were really tender and juicy.

[tbob4]

I can see the moisture from here!