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

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

    Summer's here! Time to upgrade to.....

    Show Us What You're Cooking Volume 26, Summer 2022!

    Here's a link to the past SUWYC 25 (Spring 2022) https://pitmaster.amazingribs.com/fo...25-spring-2022

    NEW: Want even more bragging rights for your great food shot? Be sure to post a great picture of something you cooked using our Meathead's Amazing rubs or sauce, with the bottle(s) in the pic, and you could win a thank you gift from us and get your name and photo savvy notoriety out there. More details on the Meathead's Amazing Photo Challenge here.

    #2
    Grinded my own burgers from chuck roast. Cooked with kamado joe and grill grates.
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    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      This is the ultimate first post on the summertime SUWYC. Thank you for nailing it with these fatties 💯❤️❤️❤️🔥🔥🔥🐿

    • TheAmazingJohnJ
      TheAmazingJohnJ commented
      Editing a comment
      Grinding your own hamburger is the best way to go!

    • Mister C
      Mister C commented
      Editing a comment
      Good night, those look good.

    #3
    Finally had a little time to relax so I took advantage of it and did some ribs.
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Sorry to see the Celtics go down.

    • Whiskeyman53
      Whiskeyman53 commented
      Editing a comment
      It was a good run until the finals when they fell apart, but we have the hottest team in baseball right now.

    • TheAmazingJohnJ
      TheAmazingJohnJ commented
      Editing a comment
      That's pretty!

    #4
    Here is the lone picture I took of the prime rib I cooked on father day. I used my Shirley Fabrication for the reverse sear approach and did the sear on my Weber kettle using the vortex & a cast iron pan. We served it with sweet potatoes and oven roasted veggies (not pictured).
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      That looks marvelous!

    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      Beautiful!! Happy Fathers Day 💯🔥🔥🔥❤️🐿

    • Huskee
      Huskee commented
      Editing a comment
      Prime rib? This looks like a pork chop to me.

    #5
    Smoked spatchcocked chicken + SVQ corn tonight
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    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      Really nice! 🔥🔥🔥❤️🐿

    • TheAmazingJohnJ
      TheAmazingJohnJ commented
      Editing a comment
      What's that sauce on the plate?

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      TheAmazingJohnJ Carolina BBQ sauce blend from a local farmer's market

    #6
    Red curry and rice chicken bake Click image for larger version

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      #7
      Bone in rib-eye 1# from local grocery. On sale for $8.99/#. Got 4 of them. Done on Kettle with a grilled baked potato. Nice quality meat and with M.H.'s rub you can't go wrong.

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      • tbob4
        tbob4 commented
        Editing a comment
        Cooked perfectly

      #8
      Celebrating The Solstice with ribs and thighs,

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      • MsTwiggy
        MsTwiggy commented
        Editing a comment
        Happy Solstice!!! Those look super 💯🔥🔥🔥❤️🐿

      #9
      Salmon, rice, broccoli
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        #10
        For the solstice we did as druids: we ate pig flesh and drank strong ale.

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        • Mosca
          Mosca commented
          Editing a comment
          Mark V the beans were outstanding. I put about a pound of trimmings and half a dozen strips of bacon, some green and red pepper and garlic and onions, plus some bbq sauce.

        • TheAmazingJohnJ
          TheAmazingJohnJ commented
          Editing a comment
          That might be the perfect plate!

        • bunky2021
          bunky2021 commented
          Editing a comment
          Heritage Farms in Wayne County...you are a person who spares no expense to put the finest quality products on the table for your friends & loved ones.

        #11
        Not cooked yet but after 30 day age in cryovac I separated the point from the flat to dry brine this prime brisket. Will cook come the weekend. I am also rendering the 8# of fat I trimmed off it to inject to keep everything moist. It wasn't my intention to separate but I was trimming the fat between the muscles and got pretty far because the fat layer was exceptionally thick and I figured I may as well give it a try this way.
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        • CandySueQ
          CandySueQ commented
          Editing a comment
          Good job! You can trim contest brisket for me any time! One thing you might want to do is shape the flat to get a more oval shape. The sides can be cut up into stew meat size chucks and frozen for later use in ground meat or stew. I look forward to seeing that cooked!

        • MsTwiggy
          MsTwiggy commented
          Editing a comment
          CandySueQ thanks for the tip!! 🔥🔥🔥❤️🐿

        • WayneT
          WayneT commented
          Editing a comment
          Same thing happened to me recently while trimming a prime packer from Costco. Realized far into the trim I may as well separate point from flat. Turned out OK but the flat was one of the thinnest I’ve ever smoked.

        #12
        Late night fajitas

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        • TheAmazingJohnJ
          TheAmazingJohnJ commented
          Editing a comment
          Is that the Cuisinart griddle? How do you like it? I considered buying one but was hesitant due to the lack of edges on the griddle to contain my sloppy cooking.

        • Attjack
          Attjack commented
          Editing a comment
          TheAmazingJohnJ No, it's an EVO grill. I like it quite a bit. It did take a little practice but I don't lose much off the sides anymore.
          Last edited by Attjack; June 27, 2022, 09:22 PM.

        • wag
          wag commented
          Editing a comment
          That's one nice looking griddle & the food on it.

        #13

        Finally got around to cooking up a couple of pork shoulder blade steaks that I had custom cut by my local Foodland grocery store butcher to 1.5" thick. Dry brined for 24 hours then rubbed one with a Club House Brazilian BBQ rub and the other with Carne Crosta. I reverse seared these at 225* on my MGS to an internal temp of 135* and then rested while the MGS came up to 500*+. A quick sear and they were done. I loved them both but the Carne Crosta one was the clear winner. Also made a Mexican street corn salad from Serious Eats on the Blackstone that was out of this world and so simple to make.
        https://www.seriouseats.com/esquites...n-salad-recipe

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        My grill buddy keeping her eye on things

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        Last edited by pkadare; June 22, 2022, 03:48 AM.

        Comment


        • TheAmazingJohnJ
          TheAmazingJohnJ commented
          Editing a comment
          Love street corn! That and grilled garlic-parmesan potatoes are my go-to summer sides.

        #14
        Had a pretty terrible day at work yesterday.......Nothing was going right. Very little sleep the last three night because of it.......

        However, fear not! Ribs kinda came to the rescue. I made one rack with Meat Church Deez-Nuts Honey Pecan Rub. And the other rack with some Oak Ridge BBQ Saigon 21.

        Sabrina wanted some Korean BBQ'd ribs, so I glazed these with some Kalbi sauce. I added some Tianmian, Chili paste and some Rutty Buck Syrup for sweetness. Those were dang good!
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        • efincoop
          efincoop commented
          Editing a comment
          I also have Siagon 21, but haven't tried it on ribs yet. How was it?

        • Spinaker
          Spinaker commented
          Editing a comment
          It is awesome on ribs! So good. Give it a go! efincoop

        • efincoop
          efincoop commented
          Editing a comment
          Thanks Spinaker, I will!

        #15
        Detroit style pizza for Father's Day, family requested this so I obliged. They wanted "all the meats", so I went with locally made Italian sausage, pepperoni and black pepper dry salami. We had a chaser of statins available for those who needed it.

        Used mozzarella roughly grated and some sharp cheddar. I usually prefer white cheddar, but there was a mix up on the grocery go getter's part. Cooked in my Lloyd's pan 10x14 with a touch of olive oil, home made dough, Rao's pizza sauce and the aforementioned meats. Cooked at 500F on the weber kamado for about 20 mins.


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        • au4stree
          au4stree commented
          Editing a comment
          @Ms Twiggy, it tasted like Cheeze-its, I think that's why I like Detroit style so much. That crust.....

        • Spinaker
          Spinaker commented
          Editing a comment
          Wow, that look fantastic!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Great looking edges!

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