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

[BradNorthGA]

Wife has been wanting a stand mixer for quite awhile, and I recently got a raise at work so I went ahead & bought one. Of course, I had to get a meat grinding attachment for myself too! Very happy that I'm able to grind my own blends now; did the inaugural run yesterday with a chuck roast & a small amount of pork fat.

With the cubed meat and grinder parts super cold, it worked great. Gave a pound of the resulting ground beef to my parents, made smash burgers on a cast iron with some of the remaining (the small one with partially melted cheese was for the dog lol). Gonna use the rest of it to make some patty melts tonight.

[SheilaAnn]

My KA is white. When BF got it for me they didn’t have this color. Love the pale teal! Oh, and the burgers look good too

[Elton's BBQ]

Yes, thats the way to do it!

[DTro]

Yes please!

[SammyJ]

National BBQ day. Not BBQ, but still good chow!

[Richard Chrz]

Couple of strip steaks cooked directly on a bed of red oak and hickory (bottom photo steak on the fire)..

[Elton's BBQ]

Great shots!

[DaveD]

Whoa!! Meat on burning wood. That's what I call direct heating!

[Bogy]

Chicken wings and pork loin, the meats an upcoming contest will be judging. Loin has MMD, wings are naked except for baking powder, salt and pepper. At this point I'm only working on the timing of the wings, not worrying about sauce. Plus, wife is currently on a diet which allows no spices. Even though the contest will have different turn in times for the chicken & pork, I timed it so they came off at the same time today.

Just put the wings on, pork is 45 minutes in.


Ready to eat, pork is 145, chicken is 190.

[Henrik]

Your grates are the cleanest I've seen in a long time. The pork looks awesome!

[hoovarmin]

That PBC is looking pretty with all that great food in it

[Bogy]

Thanks hoovarmin & Henrik. Helps grates look great when they're brand new. Used the optional swing down grate previously. Otherwise I'm not really known for keeping things immaculate.

[glitchy]

Repeat of a couple weeks ago. Diet friendly, super easy rump roast. Sous Vide 24 hours, sear on gasser. Au jus from bag juices, beef broth, worcestershire, and garlic. Served with real Idahoan instant mashed potatoes 🤪 We like them and their more diet friendly than making homemade with a bunch of butter, milk or cream, etc.

And before Potkettleblack gets here, I already know my slicing skills suck.

[Panhead John]

Good looking meal! I’m a big fan of those Idahoan potatoes. They’re about the closest I’ve found to real mashed potatoes.

[Elton's BBQ]

This looks really good!

[Potkettleblack]

Getting better. This looks like three strokes, which is a huge improvement. ;-)

[Richard Chrz]

I also did flat bread with sourdough with fresh thyme, rosemary, fennel, red onions, fresh grated asiago.

[Elton's BBQ]

Looks mighty fine!

[tbob4]

Beautiful

[Attjack]

Udon with mushrooms, pork, and bok choy.

[Elton's BBQ]

And it looks......... GOOD!

[hoovarmin]

You have definitely gotten your money's worth out of that EVO

[Ernest]

Wings!!!

[Elton's BBQ]

Indeed!!
Ernest-style

[tbob4]

Perfection

[mnavarre]

Attjack Great minds think alike-ish.

Kimchi yakisoba noods with pork, bacon, and mushrooms. Probably pay for that tomorrow, but damn was it good.

[Attjack]

It certainly looks good!

[Elton's BBQ]

X2

[TheWizardKnows]

Pulled pork sliders with Asian inspired slaw. And a couple snacks dying the smoke, cream cheese with everything bagel seasoning and a kielbasa.

[Elton's BBQ]

Looks Nice!

[Elton's BBQ]

Homemade deep-pan pizza..

[Elton's BBQ]

Thanks tbob4 & Richard Chrz

[DaveD]

That looks outstanding!

[SheilaAnn]

Oh snap!!!

[kjbarth]

Was kind of too busy to take many pictures. Had 50 people over on Sunday for my youngest daughters college graduation party. Did 2 pork shoulders and 3 back ribs on my WSM 22 and 4 beer can chickens (yes, I know the beer can does nothing but I can't fit 4 chickens on my rotisserie so this was my next best way to do whole chickens).

Food went over well and I received a lot of complements.

[DaveD]

Quite the feast!

[Jfrosty27]

I had a big package of fresh Polish sausage from a local old school Polish butcher in the freezer. I wasn’t thinking when I froze it. Way too much for the two of us. Should have split it into smaller packages. So I decided to smoke it and refreeze in small portions for two. Of course some for dinner tonight too.

I fired up the Recteq at 200 degrees and tossed three huge links on. You’ll see in the photos my grate is 36” L-R. They were giant! Anyway, I smoked to 160 IT. Took almost exactly 2 hours. After cooling for about 40 minutes, I portioned them down, vac sealed for the freezer, and gave a few bun sized links a blast on the mini gasser to brown them up for dinner. Served with a simple side of beans. Delish.

[RichieB]

I know I've posted this b4. Did it this evening. I need to encourage you to do this. So simple and so good.

Home made McRib Sammi. Left over ribs (4). BBQ sauce Sweet Baby Rays, chopped onions and pickled jalaepeno (Cowboy Candy). On my home baked kaiser roll. Heat ribs and sauce. Load on roll add onion and cowboy candy. Some McCains string fries. Closest to McDonalds I've found.

[58limited]

Pork tamales. Not the good local ones that Panhead John posted about a few days ago. These are from a school fundraiser (Ramirez Tamales from Brazoria, Tx) and have been in my freezer for awhile. They are pretty good! Served with doctored El Monterrey enchilada sauce.

I used to hate tamales until I tried them with the husks removed. Now I love them!

[Panhead John]

You eatin em out of a hard hat?

[58limited]

Chamber pot


Its a set of stoneware that I bought at Walmart several years ago: Mainstays Ovation

[TheWizardKnows]

I agree removing the husks is pretty key to enjoying a tamale