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

[hoovarmin]

50% whole wheat biga with goat's milk brie and figs, more red beans and rice (cause it's good), and grilled lemon chicken on the grates of the PBC. This was a delicious meal for us.

[smokenoob]

That would be a delicious meal for anybody! Bow WOW, nice bark!

[Hulagn1971]

OMG that looks incredible!!!

[DTro]

Nice meal but now I'm hungry!

[CaptainMike]

I did this fresh peach cobbler on the new LSG pellet pooper. I'm not sure how it's going to taste, but I'll make the assumption that it will be mahvelous....

[smokenoob]

Said with a Billy Crystal voice…..😂

[hoovarmin]

Oh man, I love peach cobbler. I'm hoping you served that with some good vanilla ice cream?

[tbob4]

Looks great - I could smell it cooking all the way down here!

[pkadare]

BBQ Tandoori Chicken with Grilled Asian Greens and Cucumber/Radish Salad. Delicious!

[DTro]

Yep, that looks amazing!

[theroc]

Awesome. We love grilled greens.

[Henrik]

Very nice!!

[wcmarble3]

Smoked a pair of briskets, four blocks of cream cheese/Jalapeño and grilled a mess of veggies for my sons graduation party last weekend.

[theroc]

Nice spread. Congratulations on your son's graduation!

[Alan Brice]

How do you like the CharLogs?

[TheAmazingJohnJ]

We gotta see that final product!

[Alan Brice]

Sous Vide briskie. Left in bag the store put it in.
72 hours. Two quarts of purge. Well seasoned with Meatheads new beef rub. Overnight in fridge. Then appx three hours on the grill in the PBC! Absolutely Amazing!

[Alan Brice]

The instrument says 153* but with my Thermapen, I determined that number is where the water is 135* ( have not figured how to recalibrate the device yet.)

[tbob4]

That is an ingenious sous vide container. I actually have something like that but went out and purchased a plastic tub after years of the boiling pot container.

[Alan Brice]

If memory serves. Chic flay today del Samiches in that sucker. I just reappropriated it.

[troymeister]

Some Sweet and Spicy Beef and Broccoli and Vegetable Fried Rice on the Blackstone Griddle...Oh Yeah!

The Beef was left over Ribeye Steak....Was Delicious.

[RonB]

What is this thing you call "leftover steak"?

[troymeister]

RonB Lol...My sis in law was supposed to come over for dinner so I made extra. She got held up at work way late so I had the extra steak.

[hoovarmin]

Beautiful, as usual Mr. T

[Ernest]

ARE YOU NOT ENTERTAINED?! IS THAT NOT WHY YOU ARE HERE?! HAHAHA!!!!

I used Meathead burger glop spiked with..... Fish sauce and a touch of Sriracha

[TheAmazingJohnJ]

Oh man does that look good.

[DTro]

Meh...could be better... YOU could have cooked these at my house!

[tbob4]

Ernest - you are knocking my socks off! That is a hell of a burger

[DaveD]

Over at the E Pluribus Unum rib cook thread, I did another Grudge Match, some Wild Fork "aged pork" SLC spares vs. some Creekstone Duroc spares. Bottom line up front: both fantastic, nary a thing to choose between them. The Duroc was a wee bit denser, but both super juicy and tender. Yum!

[holehogg]

Have noticed your "grudges" do not lead to any degree of stress nor is it having any negative effects on your health 😊

[DaveD]

Yup! Ain't stressed.

[RonB]

Chicken on the Kettle with a few new potatoes. The breast was large and SWIMBO and I split it. She had a sweet potato and I had the infant potatoes. We also had asparagus. I didn't get a plated photo.

[CanMooseSmoke]

We got some Smoked Asiago Buffalo Ranch Dip! New recipe we came up with, and Smoked home-made Chilli! HAPPY CANADA DAY.

[CLB3]

Peruvian chicken done on the Joetisserie with the best green sauce ever, air fryer roasted potatoes, and steamed broccoli. It was a 6+ lb bird so I am seeing Peruvian chicken tacos in the very near future.

[fzxdoc]

That dinner looks amazing. What's in the green sauce?

Kathryn

[CLB3]

fzxdoc thanks! Here is the recipe that I use for the green sauce. I do not add the cayenne pepper because it is plenty spicy without it

https://melissacookston.com/peruvian-chicken-sauce/

[fzxdoc]

Thanks for the link, CLB3 .

K.

[Ernest]

Friday night accouterments

[Ernest]

texastweeter meatballs

[Draznnl]

Finally, Ernest proves he’s human. He has a typo in accoutrements.

[Ernest]

Draznnl hahaha I didn't even notice that. But we will leave it as is

[cashelton]

Turkey Breast on the PK

[ofelles]

I'm doing a bone in one next week.

[cashelton]

@CaptainSuperAwesome

The breast was a Honeysuckle brand from the grocery store. It had a big label saying it contained a solution...I can't remember everything in it, but didn't see a need for brining. Before lighting the charcoal, removed the skin and hit the turkey heavily with the rub (Dizzy Pig Happy Nancy). Cooked somewhere between 275°-325° for 2 hours.

[Michael_in_TX]

That looks absolutely fantastic! I have not done smoked turkey breast in years! Need to do it next weekend.

[texastweeter]

Diet food.

[hoovarmin]

I want go on that diet

[Michael_in_TX]

Super Simple Sriracha Salmon: sockeye salmon with a little salt and pepper, then some kewpie mayo, then some sriracha*, and then a little brown sugar. Smoked on the Chimp at 300 F until 127 F internal. Very tasty. Served with jalapeno black beans and mustard potato salad.







*Yes, I still have some sriracha left, but only half a bottle. I don't know if it will last me to October/November when the sriracha shortage is predicted to be over.

[SheilaAnn]

They make sriracha right up the road a piece. I got your back. Let me know!