Show Us What You're Cooking! (SUWYC) - Volume 26, Summer 2022

[Huskee]

Summer's here! Time to upgrade to.....

Show Us What You're Cooking Volume 26, Summer 2022!

Here's a link to the past SUWYC 25 (Spring 2022) https://pitmaster.amazingribs.com/fo...25-spring-2022

---

NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here.

---

[scottranda]

Grinded my own burgers from chuck roast. Cooked with kamado joe and grill grates.

[MsTwiggy]

This is the ultimate first post on the summertime SUWYC. Thank you for nailing it with these fatties 💯������🔥🔥🔥�

[Captain Super Awesome]

Grinding your own hamburger is the best way to go!

[Mister C]

Good night, those look good.

[Whiskeyman53]

Finally had a little time to relax so I took advantage of it and did some ribs.

[HawkerXP]

Sorry to see the Celtics go down.

[Whiskeyman53]

It was a good run until the finals when they fell apart, but we have the hottest team in baseball right now.

[Captain Super Awesome]

That's pretty!

[efincoop]

Here is the lone picture I took of the prime rib I cooked on father day. I used my Shirley Fabrication for the reverse sear approach and did the sear on my Weber kettle using the vortex & a cast iron pan. We served it with sweet potatoes and oven roasted veggies (not pictured).

[HawkerXP]

That looks marvelous!

[MsTwiggy]

Beautiful!! Happy Fathers Day 💯🔥🔥🔥���

[Huskee]

Prime rib? This looks like a pork chop to me.

[BradNorthGA]

Smoked spatchcocked chicken + SVQ corn tonight

[MsTwiggy]

Really nice! 🔥🔥🔥���

[Captain Super Awesome]

What's that sauce on the plate?

[BradNorthGA]

Captain Super Awesome Carolina BBQ sauce blend from a local farmer's market

[hoovarmin]

Red curry and rice chicken bake

[RichieB]

Bone in rib-eye 1# from local grocery. On sale for $8.99/#. Got 4 of them. Done on Kettle with a grilled baked potato. Nice quality meat and with M.H.'s rub you can't go wrong.


​​​​​​​

[tbob4]

Cooked perfectly

[Richard Chrz]

Celebrating The Solstice with ribs and thighs,

[MsTwiggy]

Happy Solstice!!! Those look super 💯🔥🔥🔥���

[texastweeter]

Salmon, rice, broccoli

[Mosca]

For the solstice we did as druids: we ate pig flesh and drank strong ale.

[Mark V]

Good looking sides!

[Mosca]

Mark V the beans were outstanding. I put about a pound of trimmings and half a dozen strips of bacon, some green and red pepper and garlic and onions, plus some bbq sauce.

[Captain Super Awesome]

That might be the perfect plate!

[MsTwiggy]

Not cooked yet but after 30 day age in cryovac I separated the point from the flat to dry brine this prime brisket. Will cook come the weekend. I am also rendering the 8# of fat I trimmed off it to inject to keep everything moist. It wasn't my intention to separate but I was trimming the fat between the muscles and got pretty far because the fat layer was exceptionally thick and I figured I may as well give it a try this way.

[CandySueQ]

Good job! You can trim contest brisket for me any time! One thing you might want to do is shape the flat to get a more oval shape. The sides can be cut up into stew meat size chucks and frozen for later use in ground meat or stew. I look forward to seeing that cooked!

[MsTwiggy]

CandySueQ thanks for the tip!! 🔥🔥🔥���

[WayneT]

Same thing happened to me recently while trimming a prime packer from Costco. Realized far into the trim I may as well separate point from flat. Turned out OK but the flat was one of the thinnest I’ve ever smoked.

[Attjack]

Late night fajitas

[tbob4]

Oh yeah!

[Captain Super Awesome]

Is that the Cuisinart griddle? How do you like it? I considered buying one but was hesitant due to the lack of edges on the griddle to contain my sloppy cooking.

[Attjack]

Captain Super Awesome No, it's an EVO grill. I like it quite a bit. It did take a little practice but I don't lose much off the sides anymore.

[pkadare]

Finally got around to cooking up a couple of pork shoulder blade steaks that I had custom cut by my local Foodland grocery store butcher to 1.5" thick. Dry brined for 24 hours then rubbed one with a Club House Brazilian BBQ rub and the other with Carne Crosta. I reverse seared these at 225* on my MGS to an internal temp of 135* and then rested while the MGS came up to 500*+. A quick sear and they were done. I loved them both but the Carne Crosta one was the clear winner. Also made a Mexican street corn salad from Serious Eats on the Blackstone that was out of this world and so simple to make.
https://www.seriouseats.com/esquites...n-salad-recipe














My grill buddy keeping her eye on things

[Captain Super Awesome]

Love street corn! That and grilled garlic-parmesan potatoes are my go-to summer sides.

[Spinaker]

Had a pretty terrible day at work yesterday.......Nothing was going right. Very little sleep the last three night because of it.......

However, fear not! Ribs kinda came to the rescue. I made one rack with Meat Church Deez-Nuts Honey Pecan Rub. And the other rack with some Oak Ridge BBQ Saigon 21.

Sabrina wanted some Korean BBQ'd ribs, so I glazed these with some Kalbi sauce. I added some Tianmian, Chili paste and some Rutty Buck Syrup for sweetness. Those were dang good!
​

[efincoop]

I also have Siagon 21, but haven't tried it on ribs yet. How was it?

[Spinaker]

It is awesome on ribs! So good. Give it a go! efincoop

[efincoop]

Thanks Spinaker, I will!

[au4stree]

Detroit style pizza for Father's Day, family requested this so I obliged. They wanted "all the meats", so I went with locally made Italian sausage, pepperoni and black pepper dry salami. We had a chaser of statins available for those who needed it.

Used mozzarella roughly grated and some sharp cheddar. I usually prefer white cheddar, but there was a mix up on the grocery go getter's part. Cooked in my Lloyd's pan 10x14 with a touch of olive oil, home made dough, Rao's pizza sauce and the aforementioned meats. Cooked at 500F on the weber kamado for about 20 mins.

[au4stree]

@Ms Twiggy, it tasted like Cheeze-its, I think that's why I like Detroit style so much. That crust.....

[Spinaker]

Wow, that look fantastic!

[SheilaAnn]

Great looking edges!