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

[jfmorris]

Well, I had a busy weekend, and was away from the Pit, but still managed to cook!

Friday night we had a top sirloin steak, which paired well with some stir fried veggies on the flat top, and some steamed rice from the instant pot...

Camp Chef was kinda lonely with just this 1.9 pound top sirloin (salt and pepper) and a small bag of frozen stir fry veggies...



Had to bring out my "flat top" supplies. Gotta take advantage of the bottle opener on the Camp Chef you know!



Got some nice browning on the flip side of the steak....



And finally, plated, with some brown rice, a little hoisin and yum yum sauce.



We were elsewhere Saturday, so the leftover steak, veggies and rice made a nice lunch on Sunday.

My Saturday into Sunday cook was Korean Pulled Pork on the SNS Kamado, following Stephen Raichlen's recipe from this URL:

https://barbecuebible.com/recipe/korean-pulled-pork/

I've made it before, as have others, but happened to watch a rerun of Project Smoke on the Create channel (part of PBS here), and was reminded of it. This was a 9.5 pound Boston butt, marinated in Gochujang paste for 36 hours in the fridge, and I ran the cook from 11pm Saturday night, until about 1:30pm Sunday, at which point I put the butt in faux cambro. The cook was stretched out as I played with temps to control getting it done before I had to go somewhere at 2pm Sunday. Started at 215F overnight, woke up and bumped to 250F, then the last hour I had to take it to 300F to get it above 195F on time.

The butt rode around in my trunk in the faux cambro cooler from 2pm to 5pm, during a "Car Rally" - basically a car based scavenger hunt with a group from church. Yvonne and I took 2nd place! . I pulled the pork in a friends backyard, mixed in some KB Sauce, and served it with buns, kimchi, and several sauce options (KB Sauce from the recipe, Mae Ploy Sweet Chili Sauce and sriracha.

No pics of the pulled version, I will be feeding leftovers to my son tonight and may snap a pic then. It was VERY good, and the long hold for 3 hours made the butt very tender and sheddable, even though I only took it to 195F this time, instead of my normal 203F. What was interesting was how many guys gathered around me to see me pull the pork on the cutting board I brought, using claws and my gloved hands. Apparently very few had ever seen the process before!

[jfmorris]

HotSun and shify definitely try the Korean Pulled Pork recipe - Steven Raichlen hit a home run with this one. It was on Episode 309 of Project Smoke - "BBQ's Trinity".

https://barbecuebible.com/recipe-type/episode-309/

I really want to try those cherry glazed ribs too!

I work from a home office, and one of the over the air channels for Alabama PBS carries Project Smoke and Project Fire every day, so I often have it playing in my office while working.

[Michael_in_TX]

I know *exactly* the episode you're talking about! That Korean pork butt has been on my todo list for far too long. The color that gochujang gives is amazing!

[Michael_in_TX]

And if you want to watch the episode, it is here: https://video.nhpbs.org/video/episod...-smoke-qh1iqr/

(All of the Project Smoke and Project Fire episodes are available on-demand for free.)

[DTro]

Picanha steaks reverse seared over charcoal and chimichurri, served with wife-made black-eyed pea salad. The peas were crowder peas bought fresh at a farmers market and mixed with roasted corn, cucumber, and tomatoes with a lemon vinaigrette. I gonna have to make her cook more often.

[Panhead John]

Nice cook my man! I really like seeing videos of the cooks along with the pics!

[das85]

Beautiful sear

[HotSun]

Beautiful!

[Richard Chrz]

Smoked 4 racks of Dino ribs and 4 racks of St. Louis cut spares. Photos of both were prior to wrapping and finish photo.

[WayneT]

Butcher paper as the background? They look amazing.

[Richard Chrz]

It’s interesting that no matter how many times I cook, I still do small technical things wrong. Notes were made to at least correct the mistakes today, the cooks typically come out no issues, at least to most. But, I see them.

[DTro]

Looks amazing... but thats a technicality!

[ItsAllGoneToTheDogs]

Olive oil and sea salt marinated portobellos with garlic marinated Argentinian red shrimp smoked in butter (2 sticks, 1 salted, 1 not. A little black pepper, chili pepper, and dill). Shrooms and butter for 30 minutes, then another 30 minute ride with the shrimp added to the butter at 225 with cherry pellets. Shrimp butter spooned on to the shrooms for serving.

[fzxdoc]

Wow, shrimp confit of sorts. What a delicious idea. Kudos!

How many pounds of shrimp did you use for all that butter?

Kathryn

[ItsAllGoneToTheDogs]

fzxdoc it was 2ish lbs of shrimp, though honestly I wouldn't buy them again. Whatever the shrimp are eating in Argentina their poop veins were massive and messy, took me almost an hour to deshell and devein... and the pooper thing was so big (half the thickness of a standard pencil maybe) it made more sense just to butterfly 'em.

[fzxdoc]

"Poop veins" EEEEEWWWWW! I buy Argentine shrimp already peeled and deveined from either Trader Joe's or Harris Teeter grocery stores. My family loves the flavor--not quite lobster, not quite shrimp. A mixture of both. Makes great shrimp remoulade or New Orleans BBQ shrimp. Because there are no shells, I always add some homemade shrimp stock to whatever recipe I use with them.

Kathryn

[Jim White]

Some Oklahoma onion hatch chile cheeseburgers with sweet potato air fries.



For you smash burger fanatics, here is the burger press I chose off Amazon. It's by Warmodern. All stainless steel, one piece construction without little niches for food to collect in and dishwasher safe. But, most of all, it's perfectly smooth on the bottom. This thing does a great job of smashing and with just a tiny tilt as you lift it up, the burger stays on my nonstick Pit Boss Ultimate ceramic surface.

[texastweeter]

Lol can double as an endswell for cut men! Burgers look great!

[hoovarmin]

I've been looking for a flat burger press to no avail. Thanks, Jim!

[texastweeter]

Alleppo pepper and zaatar chicken with Greek potatoes

[fzxdoc]

Winner winner for the win.

Kathryn

[bbqLuv]

You Done Good.
Do you remove the keel bone?

[texastweeter]

bbqLuv no sir. Never have, don't see a reason to.

[CHNeal]

A pork loin roast was on the menu for this evening. After a three day soak in olive oil and some " pigs ass rub" that my daughter found who know where and brought home with a smile. Nice hot grill indirect with a chunk of pecan.
Turned out real well. Served with a chopped salad and a bit of Alfredo pasta.

[fzxdoc]

Looks delicious. Rub names often leave me shaking my head.

Kathryn

[bbqLuv]

3 days in Olive Oil, interesting technique.
Anyway, cook looks really good.
Pray tell more about Olive Oil and finished results.
Thanks in advance

[CHNeal]

@bbqLuv

I wrote some thoughts here

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1297216-my-marinade-brine-method

[WayneT]

For dinner tonight, we made a mess.


For all my Pitmaster buds from north of the border, that’s Poutine. Made this from leftover smoked Chuck that I further braised and pulled. Cheese curds were from Simon’s in WI.

[DTro]

Go mess!!! I didn’t know that we were allowed to make poutine south of the border. Gonna have to give it a go sometime.

[WayneT]

DTro I didn’t ask permission so if the RCMP show up at my door, I’ll give you a heads up.

[FireMan]

Yup, a mess. 👍

[Attjack]

Pollock fish tacos, a bottle of rose, and 2 highly uncompetitive games.


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[hoovarmin]

Looks like Hurts is shaping up to be a great QB. I'm kind of surprised. We play the Eagles in 2 weeks and last night made me nervous about it.

[jfmorris]

Food sounds good, but I would need to see it, haha!

This is a timely photo, as I was discussing how to mount a TV to a 4x4 or 6x6 post outdoors last night with my son, and it looks like you have one of these on a post. Is that using the RV mount you discussed a while back, or some other mounting method?

[Attjack]

jfmorris At first I used french cleats thinking that this "mobile TV" could be mounted in multiple places using scrap wood at no cost. It worked pretty well. However, I ended up buying some inexpensive mounts instead that automatically lock in with an audible click. I have 2 mounts now, one for the post you see, and one for in the basement where the TV will spend its Winters. I think I will buy 1 more so I can mount it up high next to the other TV on occasions when I want to watch 2 games.

[theroc]

Reverse seared strip steaks on the SnS kettle. Served with grilled string beans and roasted potatoes. Loving this kettle!

[fzxdoc]

I bet those steaks tasted amazing.

Kathryn

[Allon]

Nice plate you have there, yes sir...

[ItsAllGoneToTheDogs]

Label said tritip, but it looks a little off... regardless, covered in Meatheads red meat rub with taters in olive oil with Meatheads bird rub and some extra rosemary. Smoked at 180 for almost 2 hours, moved the taters to the top rack and the meat to the 2 star warming box while the grill got to 550ish. No sear grates here :P Served with a little horseradish.

[Clawbear57]

Great looking plate. The horseradish sets it off!!

[Allon]

Looking good!

[CHNeal]

Fabulous!

[SheilaAnn]

Halibut Burger made in the style of Andrew Z’s crab cakes. Served on toasted brioche, spicy Mayo, arugula, sliced romas.

[CHNeal]

Love that idea! I do Salmon patties for my girls but it’s gonna be burgers next time!!

[WayneT]

Nice build quality on that sandwich. You must have some experience.

[Jim White]

Did you do that just for the halibut?

Honestly, though, I'd devour that in a heartbeat.

[WayneT]

Used some of the leftover brioche this morning to make French Toast. I had intended to make this on my gasser SS griddle but I’m re-staining my deck and things aren’t where they belong. This was an indoor cook.




It really soaks up the syrup because of the fine crumb structure of the brioche. This was before syrup applied though. Afterwards, I had a small lake but then, like in the southwest, it dried up.

That is a patty of Goolsby’s Country Sausage at the top, which I find to be very tasty. Anyone else buy it from Costco?

[Huskee]

You are all killing it! I hope you understand there is simply no possible way to include all these fantastic shots in the upcoming "HOT From The Pit"! Trust me, it would be a mile long and break the Internet if we tried to, so please don't be disappointed if your pic doens't make it, we had to skip TONS of awesome shots this month!

Bravo everyone!

[WayneT]

Considering you posted this after my post, I'll have to assume it sucked really badly and wouldn't even make the back page of the Daily Drudge in Lizard Lick, NC. That's OK, I'm still having fun. <goes into corner and sulks>

[Huskee]

WayneT Ha! No I didnt't see yours. I came to this page and clicked the 'Post Reply' button at the top-left pf the page and typed my comment. But you can always spice up pics by zooming in physically for detail & texture, try centering & cropping, adding a touch of saturation, etc. Like adding alcohol to a drink or salt to a dish, it's easy to overdo it and ruin it, so start edits small but keep having fun and taking pics!

[WayneT]

Huskee You had me at "adding alcohol to a drink". 🤣

[ofelles]

Is it still National Cheeseburger Day?

[ofelles]

Actually it was a few days ago RichieB

[RichieB]

Thanks . Everyday should be national cheeseburger day.

[Sid P]

No, but tater tots FTW!