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

[johnec00]

A different take on pork butt coppa / collar/ neck.

Got the recipe for this from the "2 guys and a cooler" youtube channel where Eric says this is a hidden 99 cent steak more delicious than ribeye.

Starts with a coppa liberated from the upper portion of a pork butt . . .


Sliced into steaks about 1½ inches thick and tied into roundish shape . . .


Sprinkled liberally with a "rub" 4 parts pickling salt, 2 parts ground black pepper and 1 part garlic powder . . .


Vacuum bagged and refrigerated 36 hours . . .


Sous vide 135º for 12 hours, patted dry, sprayed with EVO and seared on grill grate . . .


Sliced each into two steaks - very much medium rare . . .


Turned out very good, ate with simple baked apple and salad.


Was it as good (or better than) ribeye. Matter of opinion, both are good, but the 99 cents is high, the butt cost $0.99 per pound and each of these is less than a pound. The rest of the butt will be used for sausage, so the coppa is pretty close to $0.99 per pound.

I was a bit worried about the amount of salt, (a lot more than the dry brine 1/4 teaspoon per pound), but it was not too salty.

Here's a link to Eric's video: https://www.youtube.com/watch?v=YKENBTnIdpM&t

[SheilaAnn]

Pork collar/coppa is my jams! Love love love this cut. I’ve done it as steaks and as a roast. Love love love.

[DaveD]

That looks delicious! My favorite piece of the butt as well. None of them has survived the pulling stage in the butts I've made, my lovely bride and I always just devour it on the spot, pretty much...

[treesmacker]

Giant Soft Tacos - fish. Trader Joe's Wild Alaskan Cod Pieces, battered with recipe linked below (except used Trader Joe's Umami as the seasoning salt), and deep fried in my T-Fal. DANG GOOD!

https://www.amazon.com/Trader-Joes-Mushroom-Multipurpose-Seasoning/dp/B07MR6BDFN/ref=asc_df_B07MR6BDFN/?tag=hyprod-20&linkCode=df0&hvadid=344004307193&hvpos=&hvnetw=g&hvrand=14783404803951149758&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1024469&hvtargid=pla-750021957506&psc=1&tag=&ref=&adgrpid=66686195262&hvpone=&hvptwo=&hvadid=344004307193&hvpos=&hvnetw=g&hvrand=14783404803951149758&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1024469&hvtargid=pla-750021957506

https://smile.amazon.com/FR8000-Basket-Filtration-Pounds-Silver/dp/B00NQ7QFGM/ref=sr_1_5?crid=4UWAH9X3BQ12&keywords=deep+fryer&qid=1648353125&sprefix=deep+fryer%2Caps%2C160&sr=8-5

[DaveD]

Huh huh huh huh... he said "codpiece"

[texastweeter]

First of 3 batches of wild game meatballs. Some for dinner tomorrow with marinara sauce a pasta, some to freeze for later use.

[SheilaAnn]

Uummmm meatballs in a muffin tin? Shut the front door! 🤯

[Dr. Pepper]

Love the close-up! Looks savory delicious.

[theroc]

Reverse-seared strip loin steaks on the new SnS grill. Roasted potatoes and sauteed asparagus.

[Dr. Pepper]

Perfect.

[gboss]

I made Ragù alla Bolognese

[gboss]

Troutman yea, it ended up being a lot. Gotta make it worthwhile to clean the meat grinder, ya know? It was 3lbs each of brisket point, LoL, and pork shoulder and 1lb of pancetta... Gonna have cboss fine tune the flavors today and then package for gifts and the freezer.

[DaveD]

Wow!!

[fzxdoc]

mmmMMMMmmmm!

Kathryn

[Neris]

Homemade butter chicken curry with a tomatoe base. Used a little too much passata so sauce was a bit runny but good kick of spices and flavour off it

[Macktechie]

Another big smoke day!
1. Brisket Point (got it for cheap) wrapped in butcher paper to finish seasoned in Bearded Butcher Original.
2. Tri Tip same process as above. I like the smoke them like a brisket. (Flat)
3. Pork Belly Burnt Ends seasoned in Bad Bryon Butt Rub. I also glazed in butter and topped with a little no sugar added Sweet Baby Ray's 4. Country Style Ribs in Bad Bryon Butt Rub and smoked until crispy.

[texastweeter]

Buttermilk biscuits, wild hog sausage, egg, and cheese biscuits with a side of Dewberry jam from last season.

[jgreen]

Being from up north I had to look up what a dewberry was, but that looks so good

[Troutman]

Weekend of steaks at the Troutman residence. First up is a magnificent tri-tip from Costco. I don't know where they get these but seem to have an endless supply. They almost look like wagyu they're so marbled. Cooked that bad boy SV at 130*F for 3 hours then seared over B&B lump. Made some air fryer potatoes and green beans almandine to accompany. Next up is picanha gaucho style !! Enjoy !!

[Sid P]

I’ve never seen tri-tip at our Costco, but I’m checking today. That is a beautiful hunk of beef!

[Dr. Pepper]

Gorgeous!

[hoovarmin]

I'm renewing my Costco membership right now. I've never seen a Tri-Tip marbled like that. Incredible.

[skipsdaughter]

Time to celebrate! I finally got the grill out after the move! Chicken thighs with some chili-lime seasoning and drizzled honey on it when I took it off the grill!

[texastweeter]

Wow those look good!

[DaveD]

Those look amazing. Congrats on being back in the game!

[Dr. Pepper]

Delicious.

[awsop]

SLC were on sale for $2.49/lb. Oakridge BBQ Dominator rib rub plus a little Meat Church Pecan rub and crushed red pepper. Going 225° on the WSM and will sauce with a concoction of open pit, sweet baby rays, molasses, honey and cayenne.

[shify]

Macaroni and cheese with roasted jalapeños and a breadcrumb topping. Deviated from my normal approach of making a roux-based sauce and went for the 3-ingredient Mac and cheese (evaporated milk, cheese and pasta) as my daughter asked for a creamier/soupier version this time. Pretty tasty and a good change up



Then today, we had some fun with the leftovers. Mac and cheese grilled cheese and a mac and cheese waffle.

[JCBBQ]

Oooh. How was the waffle?

[shify]

JCBBQ - it was a fun twist. Nice and crispy but still tender in the middle. One thing I learned though. Need to add more cheese pre-waffling as it got lost a bit in the waffle

[DTro]

Good stuff. Maple syrup?

[holehogg]

Meatballs

[jgreen]

Love meatballs and those look great

[TWBarbecue]

Simple Grilled Chicken Tenderloins! Easy prep for weekday lunches! #twbarbecue

[Caffeine88]

Yesterday's picanha, with Rancho Gordo Ayocote Negro beans. The beans were a done with sausage, onions, Cumin and sofrito - a nod to Brazilian fejoada.

The picanha with chimichurri was pretty awesome, and you can find more info here.

[Caffeine88]

theroc My wife got them for me, and they were advertised as hot dog / marshmallow sticks.... Uh huh, sure they are. That'd be a heckuva medieval hotdog! They're perfect for monster chunks of meat.

[DTro]

Caffeine88 that is really a beautiful cook. I know it must have been delicious, but I don't even think it would have mattered to me what it tasted like. So good!

[Dr. Pepper]

Wow!!