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

[skipsdaughter]

Also did a chuck roast on the grill for me to nosh on this week while my other half asked for nachos, so made him some grill nachos.

[texastweeter]

Now yer speakin my language! Hail yeah!

[willxfmr]

I don't suppose the position of SkipsSonInLaw is open by any chance?

[Mark-B]

The Ultimate Manwich - left over smoked meatloaf reheated with some Old Country Hot and Spicy and some added red pepper flakes for more heat. Topped with Famous Dave’s Spicy pickles ( love those). Ignore the Pringles, lazy tonight and easy dinner. This sandwich rivaled some brisket sandwiches I’ve had at a much cheaper price to boot.

[Baltimorelger]

St. Louis Ribs and some Poor Man’s Burnt Ends (chuck roast).

[Old Glory]

Serious Eats flank steak fajitas with grilled jalapenos, red peppers, and onions. Topped with guacamole, cheddar, chopped white onion. and cilantro.

[Mark-B]

Looks awesome!

[Troutman]

Those are some serious eats alright !!!

[texastweeter]

That looks amazing! Heavy on the jalapeños too, just the way I like them leave the membrane in for me please, I'm on my way.

[texastweeter]

Home made marinera hand cut noodles, and wild game meatballs (red stag and piney woods rooter)

[Troutman]

What's a Piney Woods Rooter?

[texastweeter]

Troutman is is the breed of very large headed feral hogs that run around this area.

https://fishgame.com/2021/04/pineywoods-rooters-russian-boars/

[Dr. Pepper]

Oh man. Want.

[Bogy]

Pizza night. We are thick crust fans.

[texastweeter]

Looks good enough to eat!

[Bogy]

BTW, thought I would mention that the pizza was actually cooked on a baking stone at 500, the pizza pan is just to hold the pizza while being assembled and and after being removed from the oven.

[troymeister]

Some Absolutely Delicious Spare Ribs Tonight. Truffled Duck Fat Potatoes and Grilled Romain Salad with Homemade Dressing. Oh Yeah!!

SnS Oak Smoked 5 hours with with B&B Competition Logs and B&B Briquettes.

I went to an Old School butcher on the West Side of Chicago to get these wonderful ribs at $2.99LB. The tips we're almost as big as the rack. That will be a meal for another day.

These were among the tastiest and juiciest ribs I have made in a very long time.

These were also for Mr. Bones

[BradNorthGA]

Cubano night once again. Smoked some pork tenderloins, went with some store-bought swiss & ham. I don't really know what a truly "authentic" Cuban is exactly, but I go with pork + ham + swiss + pickles + mustard as being the base as I've always been told it.

I have gotten to where I really like to use baguette bread for my Cuban sandwiches. I lightly coat the tops & bottoms of them with ghee, which helps the bread crisp up but I don't have to worry about it burning in the panini press.

[Caffeine88]

Hmmmm....ghee to avoid smoking out the place...what a good idea. My wife uses it for things, but I haven't messed with it much. Nice.

And those sammies look really good.

[Panhead John]

Looking good Brad..where’d you get the checkered cutting board?

[BradNorthGA]

Caffeine88 Ghee is awesome, I use it a lot. Excellent for popping popcorn

Panhead John Original post about cutting board:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1145678-show-us-what-you-re-cooking-suwyc-volume-24-winter-2021-2022/page35#post1164093

[MsTwiggy]

Brisket on the PBC, my very first cook with the help of everyone that responded to my introduce yourself post! I hung it in the PBC at 4am and by 8am my in-laws had invited themselves over for dinner 🤣 - even the vegetarian had some!! Pulled it off the grill at internal temp of 205 at 3pm to rest in a cooler and ate dinner by 5:30. I used the BBBR and Texas Barbecue Mop sauce which I made using the recipes here. Thanks everyone for your help with this one 🍻.

[Baltimorelger]

Looks fantastic!!!

[jfmorris]

Beautiful results! Outstanding! Keep up the good work.

[Dr. Pepper]

My lord, you nailed that! Juice and bark.

[58limited]

Click Akaushi Flat Iron Steak. Served with oven roasted potatoes and green onions along with a bowl of posole rojo and a glass of port. I should have taken a picture after cutting into strips but after tasting the first cut I didn't care anymore - it was sooo good and tender I dove right in. I've had Click's ribeye too and it was amazing but I think the flat iron is now my favorite.



Tried a new photo spot on the counter but the under cabinet lights didn't help. I'll try again with them turned off.

[willxfmr]

The ribeye from Click was the best steak I have ever made. To hear you like this better makes me want to test that out for myself. Thanks for sharing!

[DTro]

Nice cook! Flat iron wins for me too.

[ofelles]

Posole Rojo!! The steak ain't bad either.

[tamidw]

Breakfast scramble this morning and bacon.

[willxfmr]

Heaven on a plate.

[Troutman]

As a follow-up to my tri-tip cook, Day 2's steak cook was a small Picanha my wife and I split. This was a smaller and less spectacular cook to Caffeine88 's but came out perfect none-the-less. I still prefer whole roasts to skewering but I ain't hating on this method one bit !!

[jfmorris]

Troutman I was just wondering, as I knew you had a 26" kettle, wasn't sure about 22's.

It looks fun cooking with wood like that. I've got the Performer with the old thermoset plastic table top though, so I worry a little about getting the fire too big and melting the plastic table!

[DTro]

Good lookin' cook and pictures!

[Towering Inferno]

Looks fantastic! Where do you get your Picanha? We really lack meat shops where I live.

[Slieb845]

Just some taco meat and refried beans on the kettle.

[ofelles]

Just!?!

[sfarbic]

We took our kettle on road and cooked up some Tri-tip, chicken and hot dogs for my son's football team at a local park. It was a nice day for some grilling and football!

[SheilaAnn]

I did the Rao’s Lemon Chicken with roast cauliflower/dates/pine nuts. Thank again barelfly for the recipe!

[barelfly]

excellent! That looks great with addition of the Cauliflower! Hope you enjoyed it!