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

[smokin fool]

Finally!!!!
Briskie Mcbrisket gets on the Keg....it was like a conspiracy around here to keep this off the grate.
Any who, 14 pounder trimmed and dry brined with Texas 1836 and refrigerated all day.
Outta the fridge and hit with my homemade dry rub and onto the grate.
Smoking over Royal Oak lump with maple and cherry chips.
Hoping to smoke this at 260-260 till midnight then finish in the oven overnight at 225.
Not worrying about inside temp too much tonight, if things work out it should be at 210ish at 7 or 8 in the morning.
That’ll give me a 4 hour hold before cutting....or one big headache....

[smokin fool]

HotSun not using a probe just my best un-educated guess timing it.
In this case it just happened to go my way

[Allon]

SMOKIN fool, Your talking a good game my friend...

I give up.... Sorry @SMOKIN
You know the rule... No pictures? It didn't happen.

[smokin fool]

Allon got it covered bro, keep on going down the page here, I did realize I posted with no pics and remedied the situation 👍

[JCBBQ]

Just me and my daughter home tonight. Smash burgers w spicy pickled onions, tater tots and a basic salad. Hit the spot.

[texastweeter]

I'm game!

[fzxdoc]

Gotta love burgers and tots.

K.

[holehogg]

That looks so inviting sir.

[texastweeter]

River kitty blackened on the griddle.

[MsTwiggy]

Hot dang that looks awesome!! 🔥🔥🔥❤️🐿

[HawkerXP]

Meow!

[DTro]

Mmmm… fishpaws!

[mrteddyprincess]

New pizza oven? $399.
​
Delivering pizza to your own house? Priceless.

​ ​
Margherita with fresh basil from the garden and St. Louis Provel cheese.
​​​​​​​
Shrimp and bacon with Alfredo sauce and fresh thyme.


Good pizza night!

[smokin fool]

Killer pies!
Best thing about your own creations is no 1 and a half of dry arid crust around them

[mrteddyprincess]

I got a good cook on the Margherita and the third pizza had a thicker layer of cheese and it didn't brown like the first one did. We're onto you St. Louis. That Provel pizza cheese you have there is spectacular. I didn't care that the cheese didn't brown. It had freakin' bacon and shrimp on it...

[mrteddyprincess]

(First pizza was a straight up mozzarella cheese pizza for my step-son.)

[hoovarmin]

Oklahoma Onion Smash Burgers on the Camp Chef tonight.

[Panhead John]

I thought about posting the smash burger I made earlier. Glad I didn’t now….wouldn’t wanna follow that.

[smokin fool]

Hmmm....my hot dogs on the gasser seem rather trivial right now

[holehogg]

Smashed it.

[58limited]

Bison ribeye from a new supplier that came up in my facebook feed: Force of Nature https://forceofnature.com/

This ribeye is really good, not as thin as the ones I got from Elk USA. Served with Cajun rice and posole rojo (I raided the freezer).

[WayneT]

Don’t you love plundering through the freezer and finding something you forgot you had and a light bulb above your head comes on? I’m not talking about an appliance bulb. 😋

[ofelles]

Damn, I've been thinking about making some Posole Rojo.
Like the steak and rice also.

[58limited]

ofelles I was about to link the recipe that I use for you until I realized it's your recipe

[Richard Chrz]

Chicken parts on the kettle tonight with Alabama White sauce.

[smokin fool]

I’m not worthy....

[Allon]

That is some great looking chicken bits!

[fzxdoc]

Beautiful cook.

That chicken needs more sauce. My family likes to drink the stuff.

Kathryn

[Smilner]

Steak corn and potato

[MsTwiggy]

Steaks look great, nice loaded potato too!! 🔥🔥🔥❤️🐿

[smokin fool]

Sid P ....palm to forehead....honestly I thought I’d included a pic!
Thank you

[Sid P]

👍.

[HotSun]

Wow, that is a nice setup. I hope it turns out great. What grill/smoker are you using?

[smokin fool]

HotSun we have a Broil King big steel Keg kamado.
It’s an older model, starting to show its age but still gets the job done if baby sitted

[Harry]

Norwegian salmon fillet/filet/steak/whatever - a HUGE piece of salmon from Trader Joe's. I followed Meathead's recipe for grilling salmon fillets. TO WIT -
(1) Use a cast iron pan or griddle over really hot coals.
(2) When the pan/griddle is HOT (like about two minutes after you put it over the coals), put enough EVOO in the pan/griddle to coat it, not float it.
(3) After another minute when the olive oil is beading, shimmering, slightly smoking (maybe), flop the salmon chunk skin side up (and if the skin's been removed, put the side that never had the skin DOWN), and
(4) (REALLY IMPORTANT!) Start sipping on your gin and tonic.
(5) Cook 3 to 7 minutes per side (CHECK A LOT SO YOU DON'T OVERCOOK), turning only once or twice so you get a nice crust on the downside.
(6) When the internal temp approaches 130 F TAKE IT OFF!!!!! It is done! Chug the rest of the G&T and close all the grill vents. Cleanup can wait until tomorrow AM.
(7) Sprinkle with dill or thyme (although after that G&T I forgot but no harm was done).

I used my Weber Summit Charcoal Grill's griddle insert which, pretty much, has ONLY been used for frying fish so that lingering fish taste doesn't bother me. For other griddle/cast iron cooks on the WSCG, I use a standard Lodge frying pan that has NEVER held a fish.

In my opinion, it is too bad Weber discontinued the WSCG and its pizza/skillet/etc. inserts. Its design allows me, as a septuagenarian (uh a lazy faht in his 70s) to smoke briskets, grill steaks, fry bacon, cook pancakes, scramble eggs, etc., without pushing heavy pieces of metal on wheels around our deck while risking fires OR go up and down stairs to tend fires safely away from the house. NOTE! I used to use a charcoal/carbon welders blanket to protect the composite deck. Squirrels taught me that they'd chew anything to get the meat juice. SO!, the white thing in the pics is a fiberglass welders blanket. I've burned a few spots on the deck, but it hasn't happened since I got the new blanket. Pics are of the cooked salmon, salmon on the plate w/a potato salad and a zucchini fried relish on the salmon, AND the WSCG sitting on the welders blanket.

[WayneT]

Gin and tonic for the win!

[fzxdoc]

Step #4 is indeed important. Glad you included it.

I didn't know we could no longer get the inserts for the grate on the WSCGC. I was always meaning to try one or two of them. (On my MCS long list.)

K.

[Andrrr]

I don’t think the GBS is discontinued?

[theroc]

Dry-brined Berkshire pork chops and brocollini grilled over a live hickory fire. Served with a grilled corn salad.

[Jfrosty27]

Yup. That’s what I’m talking about! Nice work Pitmaster.

[holehogg]

Not only does the food look fantastic but the served plating pic say's it all.

[DTro]

Love everything about this!

[smokin fool]

All in a nights work.
Briskie Mcbrisket spent from 7pm to mid night on the Keg.
Yanked it off and double wrapped in foil, at 1am put it in the oven at 225.
At 7am pulled it from oven and did the jello and probe test, going to give it a B+.
Stuck a temp probe in and its sitting at 198 inside temp so Brisky’s at rest now covered in tea towels for an 11am cutting.
My only complaint right now would be the bark. It didn’t set to a crust as I would have liked. Even coming off the smoker last night it wasn’t where I wanted it and being wrapped overnight probably softened it.
More pics when it gets cut.

[HotSun]

This looks fantastic. I'm with WayneT, tenderness over bark (though I love me some bark). Late night and early morning, you're a trooper smokin fool

[Allon]

Darn good looking piece of meat!

[DTro]

Is the border open yet? I could be there for leftovers, that is if there are Any?

[Elton's BBQ]

Ribs.. & bbq beans

[Allon]

Look at that glaze! Them some mighty fine beans to says I.

[Elton's BBQ]

The peach jalapeno glaze is highly recomended @WayneT
Thanks Allon Those beans are a copyrecipie from T-roy coocks.

[DTro]

Just wow!

[SheilaAnn]

From Thursday night…..sitka cod, slaw, roasty potatoes.

[SheilaAnn]

They were roasted baby dutch by Melissa’s.
MsTwiggy AB’s recipe "chips and fish" using Firestone 805.

[Elton's BBQ]

Looks really good!

[Allon]

You could get $40 in Boston for that exact dish… On sale!

[smokin fool]

Before I forget here’s a some pics of Briskie McBrisket. Would have liked a better ring but only 5 hours on the smoker likely contributed to that.
In the end the bark did firm up during the hold so happy with that.
I was told by the family my best brisket ever....I damn near cried....got me right there y’know....

[Jfrosty27]

He shoots! He scores!! Wish I had made it for lunch. . Nice work Pitmaster.

[MsTwiggy]

Well thats all that matters to me is what the family thinks. Otherwise what is the point? Nice Brisky cook!!! 🔥🔥🔥❤️🐿

[DTro]

Nice work!