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

[DaveD]

Wednesday night's dinner was one of our go-to chicken dishes, "Pollo Sabroso". Marinade for a couple of hours in a red wine vinegar + soy sauce dosed with sazon, oregano, garlic powder, adobo powder, then 2-zone to 160ishF/low 70sC, then sear. I wanted a touch of smoke so I left my GrillGrates channel-side up on the hot side so I could sprinkle some pellets over there. Paid the price for not using the flat side: the skin did not get as crispy as I wanted, but the chicken was extremely moist, tender, and delicious.







For last night, my lovely bride did some chunked up pork butt in the crock pot for pork lomito tacos. Super delicious! No prep shots (a crock pot sitting on the counter is not that exciting), but here's the plate:



Got a small pigsket thawing in the fridge for this weekend...

[Bad Hat BBQ]

The Clean Bone and that Smoke Ring, says it all... Nicely Done!

[Thunder77]

Some bone-in choice NY strip on the Primo Junior.

[hoovarmin]

Looks great. More and more, strip is my favorite cut of beef. Sometimes I find choice with marbling that looks like Prime and I won't ever walk past it in the grocery store.

[RonB]

My wife requested whole wheat bread. This is 100% ww with nuts and seeds added.

[Panhead John]

fart for 3 weeks? 😂. Can’t say as I’ve heard that one before. 😂

[hoovarmin]

Panhead John at least it seems like 3 weeks - to my family

[DaveD]

Please tell me that it's a three-week episode of recurrent farting, and not one three-week-long single fart.

[SammyJ]

Chicken Half's Local restaurant gave me a tub of their chicken rub. Wife loves it done this way
​
Got to use my new food safe pump up sprayer.

These get sprayed with Apple Cider Vinegar every 30 minutes
​
.

[hoovarmin]

Were you able to taste the apple cider?

[SammyJ]

No, but it does seem to crisp the skin. Even the breast was moist.

[Steve R.]

I decided to try Panhead John 's Good Seasons Italian dressing marinade and Tony Chachere's seasoning on chicken tenderloin cooked on the Blackstone.



Turned out great, as expected. Will definitely be doing this again.

[Steve R.]

gboss , I just got mine and tasted it. Pretty sweet and would make a damn good rib rub. I think it would be fine mixed 1:1 with the original

[MsTwiggy]

Drool. . . 🤤🔥🔥🔥❤️🐿

[gboss]

Steve R. Agreed that it'd be a nice rub. It's just not at all what I was expecting when I ordered it. Very tasty, as is the original, of course.

[ItsAllGoneToTheDogs]

Long cook with a long rest... dang money shot photos didn't come out because of lighting. But I'm fat n happy.

Brisket rubbed with BGE steak rub mixed with extra garlic powder and pepper. First drop on the chart is the wrap, second drop is getting wrapped in foil to rest in the oven until dinner.

[ItsAllGoneToTheDogs]

Also I need to remember to resharpen my knives this weekend, knife did great on the flat but was obviously in need of more than a honing by the time I got to the point.

[rlozinak]

I did a 8# chicken on the traeger today. I dry brined it for 5 hours and before putting on the smoker I rubbed it with a William's and Sonoma poultry rub and then sprinkled on some honey hog for color. The only pic I got was on the smoker

This was the first time I tried a brine of any kind. Well the chicken came out amazing. It was so moist. I was proud. My sister was impressed..

[SheilaAnn]

8# chicken? That’s dang near a small turkey! Looks mighty fine. 🤤

[gboss]

Cook some potatoes underneath that sucker next time too!

[rlozinak]

I like that idea

[glitchy]

Prime sirloin from Costco. Sous vide (since blade tenderized) then seared over charcoal.

[hoovarmin]

Perfect pink from wall to wall. That's how it's done right there.

[SoulHunter07]

So…I caught a wild pig when it was just a piglet, raised her off, then finished her on a diet of acorns for 3 months before butchering. She was about 200 lbs at slaughter. This was the first meal—double cut pork chops. Tasted like a heritage breed!

[SoulHunter07]

@MsTwiggy…she was about the size of a shoe box when we caught her, but she was still fierce! She calmed down a lot after a few weeks, but never as much as a domesticated pig. We wouldn’t get in the pen with her.

[SheilaAnn]

RichieB I always call it one bad day when I was a5 my old job (whole animal butcher shop).

SoulHunter07 the color is fantastic on the chops! Both pre and post cook. Have you ever had pork finished with hazelnuts? Just as fantastic as acorn-finished.

[SoulHunter07]

SheilaAnn Never had one finished on hazelnuts, but that sounds delicious. I have access to a grove of sawtooth oaks that drop tons of acorns every fall, so acorns were a logical choice for this project.

[hoovarmin]

Red Miso corn with jalapeño marinated pork chops and some rabbit food. Dang it, I'm never going to figure out how to get a video on here that doesn't take you to a different tab and shows up with a thumbnail on the page.

[hoovarmin]

Thanks Panhead John!

[hoovarmin]

pkadare solved my issue. Thanks brother.

[MsTwiggy]

Hearing the crackle of the pit and the sizzle of the meal is so relaxing, I love it!! 🔥🔥🔥❤️🐿

[Richard Chrz]

Smoked some sliced short ribs, potatoes on the paella pan on the 22 kettle, and sliced up some homemade sourdough bread.

[MsTwiggy]

Nice bark on those short ribs ❤️🔥💯🐿

[DaveD]

...and then you ate them, Yes?? Beautiful as always!

[Skinsfan1311]

Rotating freezer stock. Tonight, it's flank steak.

[Panhead John]

Chicken and sausage..goes together like peanut butter and jelly, bacon and eggs…

[holehogg]

..... pap and wors ....

[mnavarre]

hoovarmin To get a vid to insert inline you click this button:



Paste in the URL for the video, and you're good to go.

Like this:

https://youtube.com/shorts/uJhfO77MPYA

Or not, that's always worked in the past...

[hoovarmin]

For some reason when I do that, only the link shows up. I see others post here and their video embeds in the post. Perhaps it's a setting in my YouTube account that I could change.

[mnavarre]

Yeah, not working for me either... Hmmm...