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

[Grilledribeye]

Father in law chopped the apricot tree down. I’ve never used it before and on these tangy chicken thighs, absolutely awesome.

[WI Bubba]

That looks amazing.

[pkadare]

Ann was so enamoured with the Vortex wings I did on the weekend that she insisted I cook the thighs I took out of the freezer the same way; tossed with some EVOO and sprinkled with Tajin, used a hunk of mesquite for smoke. These things were so juicy that when I bit into one it sprayed schmaltz halfway up my arm.

[Skip]

I like the looks of that salad too.

[pkadare]

hoovarmin - One of the best BBQ gadgets I've ever purchased. Aside from how well it cooks chicken parts, I love that I don't really need to futz around with temps when using it for chicken. Both for the wings and the thighs I just dumped in the lit coals, closed the lid, waited 10 minutes or so, put the chunk of wood on, waited 5 minutes, put the chicken parts on, flipped the wings after 15 minutes, the thighs after 20, let the wings go for another 15, another 20 for the thighs. Done!

[pkadare]

Skip - I'd give you the recipe but it was a pre-packaged, bagged salad. Southwest flavours with a chipotle dressing. It was awesome and a nice compliment to the chicken.

[DaveD]

Cut a bird in half and brined in buttermilk, salt, pepper overnight. 2-zone with indirect side around 350-375F/175-190C. The chicken was superb, moist and tender and packed with flavor. But the skin did not crisp up anywhere near what I was hoping for. I'd used the same approach last time I did half-birds, but with no overnight wet brine, and the skin was perfect (just left 'em on the indirect side, no sear steps). Preliminary conclusion: wet brine needs a sear step to get a decent skin...

[pkadare]

Or, instead of a searing step, cook at a higher temperature to begin with. I make this quite frequently, both in the oven and on one of my outdoor cookers and always get amazingly crisp skin.

https://web.archive.org/web/20220513055534/https://cooking.nytimes.com/recipes/1018731-buttermilk-brined-roast-chicken

[DaveD]

One thing I didn't mention is that partway into the cook, a big ol' batch of wind came through for about 20 minutes, and it actually blew out the grill. I was paying close attention, so it didn't go unnoticed, but it still interrupted the expected course of events. Could definitely have played a role, although I got it back up to temp pretty quick. But it was below my target 375F/190C for a non-trivial amount of time for sure.

[Richard Chrz]

Easy button last night. Brats in a bath of beer, and finished over a fresh chunk of wood for a fire finish.

[DaveD]

I hope you get your cable show, because I would totally watch you tossing meat onto flaming wood, yessir.

[Richard Chrz]

DavidD I have a face for radio. 😜

[Andrrr]

The food of our people and the official sign that Summer is near

[mrteddyprincess]

I've been torturing my high school students with BBQ pics all year. Last night I cooked chicken and biscuits for my first period class. No problems with leftovers...

[Bogy]

mrteddyprincess, I want to be in your class!

[Mosca]

It is definitely okay to have a steak for breakfast. I know, I checked on the internet.

This is a dry aged prime ribeye that was reduced for quick sale at Wegman’s; it was around $25/lb, which is pretty fair, considering it is trimmed and dry aged. It’s the big end; I know everyone likes the small end, which is fine: more big ends for me!



I did the reverse sear, using the gasser for the reverse part and the BGE for the sear part. That was actually really simple. I pulled it at 112°.






Then onto the BGE for afterburner style sear! I wish I could include the sound of the steak hitting that grate. There’s nothing like it in the world, amirite? I know I am!








It isn’t steak without mushrooms. It isn’t breakfast without toast. And coleslaw is because you gotta have your vegetables.






Im not going to be hungry again until about 6PM.

[Richard Chrz]

Well, I want that, right now!

[hoovarmin]

Hubba Hubba!

[jfmorris]

I present to you, the amazing folk of the Amazing Ribs Pitmaster Club, the worlds MOST amazing feat of culinary accomplishment. I most humbly present............................

The Vortex Weenie!

6 tantalizingly delicious frankfurters, all 100% dry aged American beef, courtesy of Porter Road and the bottom of my deep freeze... arranged around the Vortex on my Weber Performer Deluxe, with a load of B&B briquettes left over from cooking chicken wings on Saturday.



Once you've cooked the perfect weenie with indirect heat, you just gotta GO FOR THE SEAR!



And guess what. The blazing hot grate over that Vortex made ARTFUL *GRILL MARKS*! GASP!



And I humbly submit for your visual based culinary delight and judgement, the ultimate hot dog. The dry aged beef VORTEX WEENIE! Garnished with Vlasic Dill relish and Zatarain's Creole Mustard. TASTY!



P.S. I am working on a more formal write up in Troutman Steve style, and will post my official VORTEX WEENIE recipe to the appropriate place at a future date. I'm thinking of calling it the Frankfurter Chronicles....

Peace out!

[jfmorris]

fzxdoc haha - yeah, it was your opinion that somewhat led to me to ignore these hot dogs the past year or so every time I looked in the freezer. Like I said, I felt the flavor profile was similar to the spices used by Nathan's. That said, I'll likely not go out of my way to order them when we like the Nathan's just fine, at half the price. Actually a quarter the price per dog. They are up to $10 for 4 hotdogs at Porter Road now. It was I think 6 for $8 back when I got this pack.

[fzxdoc]

We're big Nathan's Hot Dog fans too, jfmorris , and I felt that the Porter Road hot dogs weren't any better, especially for the price. With Porter Road, I expected something over the top and instead got something that I could get at the grocery store for much less.

Kathryn

[Steve R.]

Not to rain on anyone's parade, and those do look great, but I agree with fzxdoc on the Porter Road hotdogs. Give me Nathan's any day, and for a lot less money.

[Meat P]

Had some beef mince in the freezer that I needed to use so knocked up a curry in my big green egg. So simple and tasty!

[Bogy]

Looks great, but it does make me think of a dinner with my daughter and her English in-laws. Son in law and his father were making curry, and his mother is telling my wife and I how when she was shocked when in northern India they put VEGETABLES in the curry. We then had an inkling why it's so hard for our daughter to get her husband to eat vegetables.

[gboss]

I was working with a British chap a few years back in Czech and he was thoroughly convinced that the Brits had "invented curry"
No, not chicken tika masala specifically. ALL curry.
It was bemusing and amusing.

[troymeister]

Last night's Shrimp Etouffee. I had some clams, I figured I might as well throw them in there too. I probably should have cooked the roux a little darker. It was delicious nonetheless.

[hoovarmin]

Nice job, Mr. T

[RustyHaines]

Oh my, that looks fantastic !

[hoovarmin]

First attempt from Forkish’s Elements of Pizza was a great success

[hoovarmin]

Thanks, Skip and gboss !

[troymeister]

Nicely Done Mr. H.

[pkadare]

hoovarmin that looks incredible!

[shify]

Detroit style pizza night. 50/50 mix of mozzarella and Monterey Jack. Pepperoni on the bottom and some extra on the top for good measure. Used my new pan which is 1,000x better than my old one.
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[RichieB]

looks delicious, do you deliver?

[shify]

RichieB - I’ll trade you half a pie for some of that chuck roast. Meet ya in Hartford for the trade off?

[RichieB]

This will be a couple of days process but thought I'd start now. Doing a 2# chuck roast. Was going to do on Kettle with SnS Friday. Things came up so, SQV for 30 hours at 133. Will be done about 11 pm tomorrow. Then a quick chill down and apply M.H.'s beef rub. In fridge till ready to sear, Friday evening. I'll keep the pics coming throughout the cook. A slow night, so figured I'd start now.
If you want I can start a thread on my newly acquired Chromebook? 😏
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[Uncle Bob]

Simple SLC spares smoked up for about 5 1/2 hours...........pork fat rules.............

[hoovarmin]

Pork fat does indeed rule!

[ofelles]

I have a t shirt I often wear. It says "Praise the Lard"

[holehogg]

....pork fat rules.....

[Elton's BBQ]

Mixed grill yesterday..

[Jerod Broussard]

Goodness....full and mixed.

[HawkerXP]

Someone is liking his new gasser!

[Jerod Broussard]

Short Ribs. Cut into 4 bones. Just seasoned pretty heavy on the tops, eventually.