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

[Richard Chrz]

Did it again on the kettle for dinner, but added some shrimp in with the pancetta.

[tbob4]

Looks fantastic!

[Allon]

Now there's a great looking plate...

[Panhead John]

CHNeal Don't get the big head thinking you’re the only Master Chef here…..

[swartzster]

You’ve been to Costco

[bbqLuv]

No Pickles? https://www.youtube.com/watch?v=WFiE1Jaczk8

https://www.foodnetwork.com/fn-dish/news/2018/10/pickle-pizza

https://detroit.eater.com/maps/where-to-order-best-pickle-pizza-metro-detroit-restaurants

[Texas Larry]

Love those pizzas!

[RichieB]

Ok I got to follow Panhead John with this. I'm not worthy.
Country Style Beef Ribs, 12 oz. On Kettle with SnS run at at 275ish. Front sear then 30 minutes indirect. Then wrapped in foil indirect for 2 hours indirect. Last half hour sauced with M.H's. Brined prior 3 hours with his beef rub. Done this cook method but marinade overnight. A new spin. Result, tender and pull apart. Paired with grilled garlic roasted potato. A successful cook IMO.

[Panhead John]

I feel for ya bro! No one should have to follow my masterpiece!

[swartzster]

Does canning count as cooking?

[RonB]

I sure hope so 'cause I like to get canned ever so often.

[Murdy]

I hope so too. See below.

[Jerod Broussard]

Guess which brisket weighs 15.5 pounds. Guess which brisket came off a calf, opens up like a book, and I can only hope it comes out worth a crap.

[holehogg]

Need to know if there's a prize for guessing correct before I chance my arm.

[Allon]

Yeah…

[holehogg]

Portuguese chicken rubbed birds for tonight's smoked chicken pie.

[holehogg]

HawkerXP a lot. hoovarmin your guess would be as good as mine. Bought today from a spice shop and the label on the ziplock only has the description, mass and price. I think maybe some porkandcheese.

[Allon]

I gots to get me some of that, yes sir… says I

[hoovarmin]

Oh man, that's looking mighty tasty. I need some of that.

[CaptainMike]

Chile relleno casserole from homegrown peppers and tomatoes, pretty dang good eatin'

[CaptainMike]

Clawbear57 or that goofy Kent Rollins either!!

[Andrrr]

Thanks for sharing the recipe. I made the real deal a few weeks back and while they were good it was a lot of work. Hopefully this will be less intensive

[CaptainMike]

@Andrr the real deal is way better, but these are pretty dang good.

[Richard Chrz]

Outside watching Football and keeping some coal going. Smoked brats was the second meal.

[ofelles]

or tie dyed

[Panhead John]

I need to get me some of that paper, that way my cooks will look every bit as good as Richard’s! 🙄

[Richard Chrz]

It’s all a matter of knowing where you can steal photos of what you wished you were cooking. 😜 the paper and trays are just easier than washing dishes at the end of the cook.

[IdSmokeThat]

Second cook on the kettle did two butts. Some for family and some for coworkers. Finally had a clear day to do so after these fires were finally put out... Something I noticed with my two cooks the first being a tri tip the meat had that slight charcoal unwanted taste whereas this second cook did not. Same charcoal, setup, temperature, and wood. Any thoughts as to why?

[SammyJ]

You a Fireman, if so, thank you!

[IdSmokeThat]

Not a fireman but I have the same sentiment you do for them. As far as the initial burn in you could be onto something but I felt it was more charcoal taste which leads me to the comment maybe my start wasn't hot enough which caused it to be that way. I definitely noticed less smoke on the second cook from the charcoal itself when there were no wood chunks burning. California wildfires are a m-fer but our fire response out here and the organization from the fire department is second to none.

[SheilaAnn]

IdSmokeThat +1000 one of my dearest friends is LAFD. Respect is off the charts!

[Murdy]

Finished my pepper ferment. Got about 5oz pepper sauce and a pint or so of a chow-chowish relish.

[Richard Chrz]

Cook #3 for game day,

[Clawbear57]

Ok Richard Chrz No more pics today unless it's a screw up. You do know how to show case. Thanks :>).

[tbob4]

That is a heck of a presentation. Lisa loves white sauce on chicken but it never looks pretty like that.

[Draznnl]

Now you’re just showing off.😂😂😂

[Henrik]

Did an easy cook for me and the wife. Beef tenderloin rubbed with Hank’s KC Royale, I must say this combo is somewhat of a personal favorite. Smoked with cherry wood chunks on the PK 300, then seared at the end. I used Marabu top quality charcoal and the FireBoard + Pit Viper fan kept the temps rock steady.

[hoovarmin]

Your wife is a happy lady!

[texastweeter]

Looks like you nailed it

[Henrik]

Thanks Allon, hoovarmin and texastweeter, turned out real good. This goes on my heavy rotation list for sure.

[SammyJ]

I normally buy St Lous cut, but this rack looked two good to pass up.

[WayneT]

Nice pull-back on those bones. Bet they were tasty.

[Finster]

Smoked some stuffed peppers on the kettle..
almost forgot to get after pics... lol

[SheilaAnn]

👏🏼👏🏼👏🏼🙌🏼🙌🏼🙌🏼🤤🤤🤤

[Skip]

A favorite! The peppers look great!

[WayneT]

I’m really enjoying baking off these focaccia sandwich rolls from a large dough ball. This time I used what was left over and it yielded two ~ 4.8 oz buns. I found these 4 inch, SS baking pans to bake them in.




Nice, irregular hole structure, characteristic of an artisanal dough and bake.


Piled on the prosciutto, capicola, and salami, along with provolone and tomatoes. Chose to use Dijon mustard and olive oil this time, no balsamic. What a great Italian inspired sandwich. It reminds me of sandwiches you can get at the plazas on the Autostrada in Italy.


Yummy!

[holehogg]

Yes please X2.

[WayneT]

SheilaAnn Yes, in a manner of speaking. The original dough was just shy of 35 oz and I made four 6 oz foccacia rolls earlier. So I just split what I had left. Next time around I'm going to to about 3.5 oz for each sandwich roll. Also, I let these two 'wake up' a bit too much after refrigeration so they rose more than I wanted.

[hoovarmin]

Splendid