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

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    #61
    Click short rib, Meathead's potato salad. I expected a good rib, and it was, but I was more happy with the potato salad. Used skin on red potatoes and cut larger than he said, excellent. Always happy to find simple sides that stand out.

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    • Panhead John
      Panhead John commented
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      Looks great! Yeah, know what ya mean, sometimes I’ll enjoy a side more than the meat.

    • Mark V
      Mark V commented
      Editing a comment
      Panhead John I can usually count on the meat, and sometimes do nothing else. When I have good sides to boot, that is a real feast.

    #62
    Making Florida salmon in Colorado on the mini-pit! 😁😁😁
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    • hoovarmin
      hoovarmin commented
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      Have Kyak will travel

    • smokenoob
      smokenoob commented
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      hoovarmin Have kayak will fish! 🎣

    #63
    Why I love Amazing Ribs' Pitmaster Club : Pitmaster Club Camaraderie (big win over the others on the list) 2 - Recipes and techniques #3 - The chance to win a prize. Referencing the recipes and techniques, today I stole Ernest 's breakfast idea. Pasta and scrambled eggs was a winner. Tonight, I went back to Huskee 's Dorito burger. I loved it the first time and just couldn't go much longer without it.
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    Last edited by tbob4; June 25, 2022, 06:34 PM.

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    • Huskee
      Huskee commented
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      Now THAT'S a burger!

    • SammyJ
      SammyJ commented
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      Yep, that's a burger!

    • WayneT
      WayneT commented
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      How many people did that burger feed?

    #64
    Menudo......

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    • MsTwiggy
      MsTwiggy commented
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      Geez - ease in to it, you'll do yourself an injury at this pace. Good thing you have some Menudo if you need to heal up. 💯🔥🔥🔥❤️🐿 freakin' unbelievable man ☝🏻

    • Elton's BBQ
      Elton's BBQ commented
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      Looks really good as always!

    • theroc
      theroc commented
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      My hangover is better just looking at the photo.

    #65
    Zaatar and allepo pepper roast chicken, roast taters, steamed broccoli.
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    • hoovarmin
      hoovarmin commented
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      So good

    • Attjack
      Attjack commented
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      Nice

    • Elton's BBQ
      Elton's BBQ commented
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      Realky nice colors !

    #66
    Venison-bacon umami bomb burgers w/ Meathead’s "burger glop" and caramelized onions

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    • MsTwiggy
      MsTwiggy commented
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      Looks awesome, my secret umami ingredient for burgers is kelp powder. It's salty and briny and full of trace minerals. 💯🔥🔥🔥❤️🐿 I also put it and Dulse in beans every time.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks realky good!

    • texastweeter
      texastweeter commented
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      Whats your grind? For most venison I go 75/25 with bacon, and 85/15 with beef fat or pork fat.

    #67
    In my opinion this is the best way to eat a fresh picked zucchini.

    Slice the zucchini about 1/4 in thick. Let sweat a bit. Dredge in AP flour, dip in egg and then back into the flour to coat. Pan fry in butter and then drain on some paper towels. Sprinkle with salt while still hot. No need for ranch dressing or marinara sauce. Just the beautiful taste of zucchini with a bit of salty, buttery crunch to go with it.

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    • hoovarmin
      hoovarmin commented
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      Delicious

    • MsTwiggy
      MsTwiggy commented
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      Those do look good! Breaded fried zucchini - ever do this with other veggies?

    #68
    Also smoked some boneless country style ribs with my sweat mustard rub on my Grilla OG and finished them with some honey mustard glaze.

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    • tbob4
      tbob4 commented
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      That looks great!

    • MsTwiggy
      MsTwiggy commented
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      Juicy 💯🔥🔥🔥❤️🐿

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Wait, sweat mustard? Man, you really put a piece of yourself into your cooking.

    #69
    Utterly exhausted from my NY trip (so many stairs on those subways, so many), so I didn't get to cook tonight, but did throw together some killer leftovers with the last of my frozen brisket.

    Toasted flour tortillas stuffed with scrambled eggs, chopped brisket, hot sauce, roasted salsa, jalapenos, cheese, and lime crema. Yum.

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    • tbob4
      tbob4 commented
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      Leftovers- the beauty of BBQ!

    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      Aww yeah, Imma have leftover brisket soon. . . And brisket tacos are all that. 💯🔥🔥🔥❤️🐿

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Michael_in_TX funny you comment about the stairs. My sister and I went to NYC for her 40th. We were all over on foot. Finally, we decided to grab dinner…. Host starts to walk us up a huge flight. We looked at each and just said "for ducks sake! More?"

      Best moules frites I have ever had though! Couldn’t remember where we were. We were so tired, we forgot pictures!

    #70
    Reverse seared a nice thick NY strip with B&B briquettes and a chunk of pecan. Didn’t manage to get a sliced pic, but I pulled it at 127 to rest before searing. Seasoned with Hank’s signature seasoning.
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    • Finster
      Finster commented
      Editing a comment
      Looks fantastic.
      Interesting that you pulled and rested before searing. I would never have thought of that. How does it differ from resting after. How long of a rest? I need more on that...lol

    • Red Man
      Red Man commented
      Editing a comment
      Finster Resting before searing is one of the keys to not overshooting the IT when doing reverse sear, in my opinion. I don’t really time the rest, maybe 5 or 10 minutes.

    • WayneT
      WayneT commented
      Editing a comment
      Gorgeous sear right there.

    #71
    Chashu. Now I can make ramen again.

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    And a dish I like to call "Oh crap, That chicken's gonna go bad" Buccatini, chicken, sun-dried tomatoes. Simple and easy.

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    #72
    Made Clubhouse Sandwich on request for lunch. Never made it before, but it turned out great!
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    • holehogg
      holehogg commented
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      Pure joy.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Haha good one tbob4 Thanks!
      Yes indeed @texastweeter
      So true holehogg

    • WillieMac
      WillieMac commented
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      Yeow!

    #73
    Last night: 45 day dry-aged prime 1 1/2" thick ribeye meets the SnS Kamado

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    Served with Rancho Gordo Snowcap Beans

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    • hoovarmin
      hoovarmin commented
      Editing a comment
      Dry aged is the way to go. Did you dry age it yourself?

    • 58limited
      58limited commented
      Editing a comment
      hoovarmin Yes, with the Umai dry aging bags. This is probably the best ribeye I've ever cooked.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      58limited well done, I have to do that too.

    #74
    Boston Butt on PBC..
    Just a smidge under 8 #s, and rubbed with Meat Church Holy Gospel....it is Sunday after all 🤷‍♂️

    In memory of Mr Bones 🍻
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    • hoovarmin
      hoovarmin commented
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      PBC!

    • tbob4
      tbob4 commented
      Editing a comment
      Nice job - would have been appreciated by Mr. Bones.

    #75
    Some days, all you have time for is a frozen pizza. In this case, a Newman’s Own thin crust deluxe. I took it to the grill to avoid heating up the kitchen in an already hot house…

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    I've not touched the Genesis II in months, but decided that was the quickest and most effective way to grill a pizza, and it was nice to have the grill reading 450F on the dome thermometer in under 10 minutes. I then dropped the pizza on the center grate, and turned off the middle 2 burners, and let it roll. Nice and crispy!

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    Last edited by jfmorris; June 26, 2022, 12:13 PM.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks fantastic!

    • jfmorris
      jfmorris commented
      Editing a comment
      Haha. Most epic cook ever, huh? Maybe I should get some wood from the woodpile and fire up the offset the next time I make a frozen pizza.... . Actually, this first time to use the Genesis in months leads me to go back to it more often for direct grilling. It was so much faster than lightning a chimney, waiting 30 minutes, spreading the coals, waiting for the grill to heat, etc.
      Last edited by jfmorris; June 27, 2022, 01:36 PM.

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