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

[SammyJ]

Alabama White Chicken, milder tamer white sauce

[ecowper]

I’ve never done chicken in Alabama white sauce, although I keep meaning too. Now I’m inspired. That looks damn good

[DTro]

Thats good chicken. ecowper definitely go for it. It's good stuff.

[DavidNorcross]

Chops with cinnamon apples.

[texastweeter]

Good looking chops

[RichieB]

nice combo....

[Richard Chrz]

Breakfast dinner on the carbon steel paella pan on my 22 Weber, got the fire up to about 500.

[texastweeter]

Holy shit batman!

[DaveD]

Breakfast: It's not just for breakfast anymore! Gotta love breakfast for dinner. That looks spectacular!

[tbob4]

Oh, that looks so good!!

[MarkN]

Ever since I saw the Taco Chronicles I wanted to try the Adobada recipe from the PBC site. So today I did.

Marinade ingredients (24 hours)


That was yesterday. Today I hung it (hanged it?).


After six hours I pulled it.


Carved it shawarma style (it was just like me: crusty on the outside, soft in the middle).


Set it out with the fixin's.


And filled my plate.


I was satisfied with the results and will do this again.

[Michael_in_TX]

That looks phenomenal! It has been way to long since I have done this.

[hoovarmin]

Hell yeah!

[Rob whatever]

Picanah, cauliflower and slaw.

[Macktechie]

Overnight cook on my GMG at 200. I love when cheat mode is turned on.

1. 18 pound brisket with crazy bark. It was seasoned in Bearded Butcher Original.
2. Pork Belly Burnt Ends 3. Pulled Pork

[texastweeter]

Fried catfish, tots, hushpuppies, slaw.

[Richard Chrz]

Fantastic to see his smile to the Finish!

[snowswamp]

Pork belly burnt ends - FAIL. The Smoke Vault would not get up to 250 and it was a calm, nice day. It only got to 180. I pulled them out and put them in the oven and now they’re swimming in a sea of grease since the fat didn’t render in the Vault. Oh well. If fat equals flavor, these are gonna be decadent.

[Jfrosty27]

Bummer. PB burnt ends are one of my faves. I cook them at 275 on a rack that allows the fat to drain off. Then braise to finish in bbq sauce. By the time they go into the sauce the fat is well rendered. Not my recipe. Malcom Reed is the author.

[snowswamp]

That’s what I was going for and couldn’t get the heat up. Usually the Vault burns hot so I thought I’d be golden. Nope. The one time it runs cold. Typical, right?

[texastweeter]

Never had mine run cold. Check your air intake on it, or the regulator

[Michael_in_TX]

This has made it into my regular rotation: whole wheat(-ish) bagels, smoked cream cheese, and lox.

I just love the color smoke gives the cream cheese. It's just a standard block of 8 oz cream cheese, scored diagonally, then smoked for two hours at 225 F.



The bagels are a 60/40 blend of bread flour and whole wheat flour. Every time I make them, I get just a little bit better at it! They are quite good and better than any store-bought bagels by far.

The lox is center-cut filet of salmon cured with 1/4 cup kosher salt, 1/4 cup table sugar, 1/3 cup chopped dill, and the zest of one lemon. Wrapped tightly in plastic wrap, put on a sheet tray, covered with another sheet tray, and then a brick put on top of that for two days in the fridge. Sliced thinly.

[TWBarbecue]

Smoked Italian Meatballs!
Smoked low at 190° for about 20 minutes then at 275° until hitting 165° IT, about another 25 minutes. Placed meatballs in sauce for 30 more minutes covered to let the meatballs and sauce blend together! SO DELICIOUS!!!

[jhoskins]

Wow, looks great!

[DaveD]

Would eat.

[Attjack]

I made a half pound, Tillamook garlic-chili cheese smash burger, with pickles, and special sauce.

[tbob4]

That is a good looking burger!

[radiodome21]

Reverse sear Creekstone ribeyes that I cut from a roast I bought when they were on sale. Salted overnight and then tossed in the smoker. Finished in the grill grates in the Genesis and this is the most charred I’ve ever made. Delicious.

[gboss]

Rack of pork, agrodolce cauliflower, and whole wheat cous cous.

[das85]

Gorgeous color, both inside and out. Bravo!

[DaveD]

That looks awesome, and lookit how juicy, Ma! What was your secret there??

[gboss]

fzxdoc DTro theroc holehogg das85 Thank you for the kind words!!
DaveD This was, for lack of better planning, wet aging in my meat fridge for a little while. I trimmed and tied, seasoned and dry brined uncovered for ~6hr before smoking at ~250F to ~95F IT. Then, opened up the vents to bring it to ~450F to 122F IT. Carried over to 141F during rest. The wet aging and nailing the temp were the key things, I think.

[hoovarmin]

Gochujang chicken and potatoes on the Big Joe.

[holehogg]

Love it when you speak foreign 😊
Nice looking meal Sir.

[tbob4]

That new cooker is producing beautiful results

[hoovarmin]

Thank you @tbo4 and holehogg

[Mosca]

You know what? I can do whatever I want. I’m over 21. I have unbridled power over my food. I’m omnipotent in that way.

So, I took these bacon wrapped filets and decided to make bacon wrapped filet tacos for breakfast. I stick my tongue out at convention!

I started by mixing up some Secretariat sauce. I sautéed a shallot and mixed it into the sauce.








I reverse-seared the filets, and finished them in the cast iron. (I know, I know, outdoor, grilling, etc. I didn’t want to leave the kitchen to make breakfast.)








And all that’s left is to assemble the tacos! I chose flour tortillas for this one.






Eh. They were okay.

LOL, they were GREAT.

[glitchy]

If you’re gonna eat it for breakfast at least put some scrambled egg and hot sauce in there too.

[fzxdoc]

You've flipped the "Breakfast for Dinner" vibe right on its ear. No way could I eat that (or anything else for that matter) at breakfast time, but for dinner at our house, that would be gone in a New York minute. Enjoy your delicious breakfast feasts.

Kathryn

[Mosca]

fzxdoc When I eat something like this for breakfast, I usually don’t eat anything else until dinner time. I had breakfast at 8:30, then we ate dinner at 6:45. During the day I didn’t even think about food.