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

[Attjack]

Steak tacos because... Uhh... steak tacos.

[DTro]

Nice pics!

[Skip]

Chicken, Bacon, Ranch Pizza on the BGE last night. I used a King Arthur Recipe with 00 Flour and added some Bakers Special Dry Milk (maybe a little too much) to promote browning. Flavor was good though.

[hoovarmin]

Yum. I took a break from pizza last night and seeing yours makes me want to make more.

[MsTwiggy]

Me too! I just discovered Vito on YouTube. Apparently I have been living under a rock. I am in on the pizza quest.

[pkadare]

Testing embedded video for hoovarmin

Ok, the issue here is how the YouTube URL is formed.

This one works:


This one doesn't work:


If you wind up on the "Shorts" screen, to get a URL that works, right-click the video and select Copy Video URL.

[hoovarmin]

Thanks pkadare, I'm gonna give this a go.

[Bad Hat BBQ]

1st Cook with Probe Thermometer!!

So, I have been cooking outdoors for the last 35-40 years. Really started paying attention to what the heck I was doing about 25 years ago. As odd as it may seem I have never used a probe thermometer that continuously monitors the temps....
Of course I use instant reads and others to check on the chamber or the meat etc. After getting the Pavilion up I thought we should venture into the 21st century. I thought about going wireless but I ended up withe the 4 probe Thermpro ...

I am also looking for beef alternative to brisket for an BBQ dinner I will be hosting August...(just too long to cook with all the other stuff to do for the event)

this week is a chuck roast. Light coat of salt and in the fridge for 24 hours. Rubbed the meat with BBQ seasoning after I started the fire . The meat went in the chamber at 630 this morning, trying to hold steady at 275-280.

Light rain and 65 degrees in Manassas, Pavilion is awesome

My wife does the gardening, her raised beds are in the background

MTF

[DTro]

Smoked chuck pulled makes for a delicious BBQ sammy.

[Texas Larry]

Looks like a very nice place to cook. I love smoking chucks.

[Bad Hat BBQ]

Thank you Sir, What is the IT that you are looking for? Do you wrap? ...thanks

I am very happy with the set up. It took a while to get HOA approval but my charming disposition finally won the day!. Okie Joe, Flat Top and small Gasser are under roof. Lights and a ceiling fan top it off.

[Texas Larry]

Bad Hat BBQ I go for about 190 on chuckles, but I first look for a good bark. I usually finish them after about 160 or so in a covered foil pan with beef broth, maybe some beer or chunks of onion. Looking for very tender pullable texture more than temp. Some folks add butter to the foil. Lots of different approaches here.

[Bad Hat BBQ]

I am at 145, @ 175 I was going to wrap in butcher paper, but I like your idea better!
I will char red peppers to go with the onion & beer baste....I appreciate the input

[BradNorthGA]

Smoked a Steelhead Trout filet on the Big Green Egg. I dry brined it overnight in a mixture of mostly salt and brown sugar, then glazed it with a honey glaze during the cook. Wife fried some green beans with garlic and peanuts in ghee to go with it

[Skip]

Steelhead is good and yours looks GREAT!

[theroc]

Fantastic color!

[hoovarmin]

MMMMMM. Home run

[cashelton]

Cooked some pork belly yesterday!


















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[cashelton]

MarkN it was low on my to-do list then I happened to be in Kroger, and saw that beautiful 3lb Duroc Pork Belly for $18, discounted because it was 1 day away from it's sell by date!

[Bogy]

I've got four packages in the freezer. Anxious to get some cooked.

[DTro]

Just moved it up on my list too! Nice cook.

[Bad Hat BBQ]

1st Cook with Probe Thermometer!!......continued

Followed suggestions from Texas Larry and the chuck was awesome.
added onion, peppers and mushroom from the grill basket into the drip pan
Transferred the beef at 170 to the drip pan added garlic infused beer (that I was using to spritz) sealed w/ foil

Added wood and brought the temp up to 300 pulled the pan out when the meat hit 190

Very pleased and this will be my beef selection for my dinner event in August

[Panhead John]

Beautiful cook, nice smoke ring too!

[Grilledribeye]

Help me out here. This beef cut came from a local cow and was labeled Ranchero Beef. It grilled beautifully, was super tender cut across the grain, and was perfect for tacos. What is the ranchero cut called in butchers terms? I can’t seem to find a strait answer and I want it again lol. Also these two tacos were awesome. There was not time to take pics. Just dry brine with salt. Then sprinkled with salt and pepper after the reverse sear.

[holehogg]

Only way I could help out is by enjoying some.

[hoovarmin]

It sure looks like skirt, but if it is that was some sort of prehistoric dinosaur cow because skirt is usually much more narrow.

[gboss]

I think Red Man is correct: that looks like bavette (sirloin flap) to me.

[Neris]

Not really cooking but making tomorrow mornings breakfast. Overnight banoffee breakfast oats

[MsTwiggy]

Well goodness that is healthy disguised as caffeine parfait!!! Looks awesome 💯🐿

[Richard Chrz]

96 hour ferment and my sauce. Just a boring home oven,

[Richard Chrz]

tbob4 I tried to get away without meat, I had some fresh basil I wanted to toss on top, but my wife said meat!

[hoovarmin]

I love it. I love your photos, we really get to see your food the way it should be displayed. Are you just naturally a great photographer, or did you take a course of some sort? I'd love to improve my food photography.

[Richard Chrz]

hoovarmin I am definitely not a natural at photography, nor a natural at cooking. It has all been learned skills together. I just started looking at my photos and seeing what I wish I would have done different, thank you for the kind words.

[TWBarbecue]

Certified Angus Ribeye…placed on the GrillaGrills Silverbac at 225°F until the IT reached 110°F. Pulled and cranked the temp up to 490°F and threw in a set of Grillgrates. Once the smoker hit temp, seared both sides for 2 min each, rotating 90° every minute. Pulled at 127° and let rest for 10 minutes for a tasty medium rare! SO DELICIOUS!!!

[RichieB]

I can smell and taste it in Western Massachusetts.

[MsTwiggy]

Yes Sir!! That is just how I like it 🔥🔥🔥❤️💯🐿

[hoovarmin]

Those are fabulous photos.

[SammyJ]

Today we have prepared Oven Roasted Garlicky Pork Loin

[bbq_esq]

First time cooking a ribeye cap. Went front seat on SNS - probably would go the other way next time. Even with frequent flipping this thing would have been charcoal before it reached temp. Definitely a cut that I prefer closer to the medium sized of med-rare. Regardless this was delicious even if the cook itself was a bit frustrating.

[tbob4]

Looks darn good even if it was frustrating.

[hoovarmin]

I'm sure eating that beauty made up for any frustration.

[ssandy_561]

S’mores made with Reese’s Thins

[Andrrr]

So did you brine it?
What temp did you cook it at?
Was the marshmallow grass or grain fed?
What kind of rub?
Did you wrap it?

But really, that looks good!

[Red Man]

At what IT did you pull it? At what temp did you wrap? How long did you faux cambro?