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

[radiodome21]

My daughter turned 14 so we had a family party. We ended up just using the chicken we bought for the week, and then buying 5 lbs of Italian sausage. Chicken legs done on the WSM and thighs done on pellet grill. Half of Italian sausage smoked on pellet grill and half on the gasser. All chicken was crisped on the WSM.

I think the most telling moment of the cook was the realization I need the Summit Kamado. Not sure my wife will agree but 🫤. This morning I was 90% leaning towards the SNS kettle and keeping my WSM. But 18 inches is too small. And once again the damn rack fell off when I slightly hit it. This happens all the time. Oh well.

Food was fantastic.

[HawkerXP]

You got it done. Thats all that matters. Feed the family!

[fzxdoc]

Yup, get the Summit. You won't look back.

Delicious-looking meal for the special birthday girl and her family. Congrats on doing such a good job.

Kathryn

[Clawbear57]

nice feast. tell the young lady happy b-day.

[Chris Williamson]

Smoked wings and chicken, burgers and steaks. My first real cook since my wife passed away. It was half-hearted but everyone seemed to enjoy it.

[RichieB]

So sorry to your loss.

[JCBBQ]

Good for you. Hopefully this will become a more welcome distraction from your pain. I can’t even imagine what you’re going through. Hang in there.

[Clawbear57]

Chris keep cooking and stay busy when you can. Will keep you in prayer brother.

[Whiskeyman53]

We needed to eat a little lighter and healthier today after a night out with friends at a local brewery followed by a not guilt free dinner . Today's dinner was cast iron seared yellowfin tuna with tzatziki, Mediterranean white beans, salad with bread and a dipping oil. I can only take credit for the tuna, the sides were from my much better half.

[HawkerXP]

Looks great!

[hoovarmin]

Nailed it

[Allon]

Looking really outstanding! Nice plate too...

[barelfly]

Marry Me Chicken - my wife found this on the book of face, or instatok….one of those things.. and asked if we could make it tonight.

dang was this good! like fettuccine Alfredo, but the flavor adds to the cream sauce (theme, Mexican oregano, red chile flake and sun dried tomato) really took it up a few notches! Served it over fettuccine noodles with a Dijon vinaigrette salad. The pic isn’t the greatest with the harsh sun coming in from the window, but shows the finishing simmer.

[HawkerXP]

Love those bubbles..

[TWBarbecue]

Looks delicious!

[Richard Chrz]

Sounds and looks incredible.

[RichieB]

A repeat. McRib Sammi. Used Stubbs Spicy sauce, sliced onion and cowboy candy on a portuguese roll crisped up under the broiler for 2 minutes with some onion rings. Not getting this at McDonald's.

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[HawkerXP]

No can see....

[bbqLuv]

No pic didn't happen did it?

[hoovarmin]

Prime Beef Short Ribs from Creekstone Farms with Chimichuri, Esquites, and Mashed Potatoes

[Allon]

Looking good! Nice plate as well...

[hoovarmin]

barelfly and Richard Chrz I used STCG's chimi recipe, which I absolutely adore. https://www.thecookingguy.com/cookbo...-sauce?rq=chim

[DTro]

Wow- lots of flavor on that plate!

[RichieB]

Again

A repeat. McRib Sammi. Used Stubbs Spicy sauce, sliced onion and cowboy candy on a portuguese roll crisped up under the broiler for 2 minutes with some onion rings. Not getting this at McDonald's.

[bbqLuv]

Pictures, right on, it did happen 😂🤣

[Clawbear57]

+1

[Bogy]

I finally have my Blaz'n working right again, so to celebrate I smoked a Chuckie.

[ssandy_561]

Chuckies are my favorite thing to smoke anymore. Got a couple to cook up this weekend.

[cruiseplanner1]

Agree with Sandy, I only smoke chucks now. Better on the saturated fat content and quicker and easier to do. They taste great sliced on a fresh tortilla from our local Mexican bakery

[theroc]

Grilled flatirons on the SnS kettle, hot and fast. Served with grilled peppers, sauteed rapini with Calabrian Chiles, and Richard Chrz 's roasted potatoes.

[Allon]

Nice. Great looking plate...

[hoovarmin]

Steaks look great, but your veggie game is ballin every time. Goals.

[gboss]

Did some bbq beef cheeks and some chicken thighs for tacos tonight.




It was my first time with beef cheeks. 45% yield from the cryovac, so a lot of fat/waste. Wasn't sure if they'd live up to the hype, but oh man did they ever. This was by far the best pulled/shredded beef I've ever had.


Kosher salt and Big Bad Beef Rub. 4 hours ~@250-270F uncovered, then wrapped in foil and finished for an additional ~1.5hr.

[hoovarmin]

I've heard of beef cheeks but never actually seen them for sale. I'd love to try that. Looks amazing.

[texastweeter]

Holy $hit Batman!

[cruiseplanner1]

Looks fantastic. Smoked beef is great and that should be a very tender piece. Enjoy

[tamidw]

Smoke tri-tip, then seared on flattop with butter to get a nice exterior on it. Turned out really yummy.

[Richard Chrz]

Money!

[hoovarmin]

Nice

[pkadare]

Peruvian Chicken with Green Sauce done on the Napoleon kettle.

[hoovarmin]

My fav. Great job PK!

[Allon]

hoovarmin, Not my favorite by any stretch. But it looks darn good!

[WayneT]

Love that green sauce!

[pkadare]

Plate Ribs, BBQ Baked Beans, Esquites, Mac and Cheese, Chipotle Infused Smoked Creme Brulee.

[Allon]

Now that's what I call one heck of a cook! Well done. Nice display of your skills...says I.

[WayneT]

That smoked crème brûlée is talking to me! That’s something I’ve gotta try.

[DTro]

Oh my, such goodness!

[pkadare]

Smoked Pork Shoulder on the MGS. Smoked for about 8-9 hours, pulled at 200*F when it probed like butter. I was going to make some meat dust but I had about 3 partial containers of homemade rub in the cupboard, all of which were unlabeled so I sniffed them, figured they'd go well together, mixed them together and applied. On the plus side, the combo wound up being awesome, on the down side, I'll never be able to recreate it. This was a massive shoulder that I am going to portion and freeze and I was really tired by the time it was done so I wrapped in foil and popped it into the oven at 145*F overnight. Just kind of fell apart in the morning and was hot enough that I couldn't hold the pieces for long or my fingers would burn. Can't wait to eat this! Glad I recently discovered that I can run my oven down to 145*F on its keep warm setting!

[pkadare]

Oklahoma Onion Burgers on the Blackstone. Not sure I'll go back to plain old smash burgers. These are so good, you really need to try them!

[hoovarmin]

Same. It's the way to go.