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

[Bogy]

Burgers for lunch. Partly because I need to practice for Sunday and a church picnic. Sorry, only picture I took. Then I got too busy eating. But more will be coming.

[glitchy]

One of these weekends the wife, daughter, and I need to road-trip for the sermon and picnic. However, I’m not normal so I’m not sure you’d let me have any 🤪

[Bogy]

glitchy abnormal people are always welcome at my church. They let me preach. I might even feed you without the sermon. (It is the best part of course.)

[Jfrosty27]

Nothing special or fancy tonight. Got the smoke rolling on the Performer and knocked out some Vortex chicken thighs. I love the Vortex. Just 30 min to get them done once the coals are going. If they look a little burnt that’s because they are. Wifey likes them that way so that’s what she gets. 👍😊

[jfmorris]

Awesome to know someone else is lazy like me! . It is just so convenient to do it that way, and there are always leftover coals in the Vortex for the next cook, so I keep topping the Vortex off and lighting it again the next time I use the Performer...

The charcoal does in fact start and get fully engaged faster in a chimney, but I just need to give things a little longer when starting in the Vortex.

Q: Does foiling the grate around the Vortex help a lot? I've not tried that yet...

[Jfrosty27]

jfmorris Oh yes I am definitely in the lazy camp!

As for foiling around the Vortex, I feel it does help. Seems to make it hotter. Things cook faster than without it.

[jfmorris]

Thanks - I'll have to foil the grate around my Vortex next time I use the kettle. I bet it helps force all the air coming in through the Vortex, increasing heat and airflow through the coals.

[WayneT]

Leftover Chuck roast, SV Parmesan corn on the cob, caprese salad.


And, peaches foster.

[Panhead John]

Beautiful Wayne, I dig those plates too. Salad looks killer, what’s in it?

[WayneT]

Panhead John Thanks! My wife loves pottery dishes and these are from a local potter about 45 mins from us. It's a caprese salad - tomato, mozzarella cheese (we prefer burrata), basil and dressed with olive oil and aged balsamic.

[jfmorris]

Well, after smoking Tasso all day, I decided to make use of the already lit charcoal and cook up the rib eye cap I removed from a 3 bone ribeye. I split it to fit over the SNS better, and just flipped until it hit 135 or so.

I didn’t get a stellar sear as the charcoal was setup for smoking all day and I didn’t wait for it to get fully ablaze, but it was quite tasty with a salad, seasoned with kosher salt and course ground tellicherry pepper.

[Finster]

Had some left over pulled chuck in the freezer. Turned it into enchiladas.
Lettuce and tomato salad on the side..

[hoovarmin]

You should also post this to the Show Us Your Leftovers thread. Looking good!

[MsTwiggy]

Yum, what a great meal!! 🔥🔥🔥❤️🐿

[DaveD]

Nice!

[hoovarmin]

One thing I learned from my buddy HouseHomey is to never buy inside skirt steak. Outside only. When I tracked down the butcher at Publix today and asked him to cut 3 lbs of it for me I was not prepared to see the price. $75. But my goodness, it made for some amazing Carne Asada Tacos. I love STCG's recipe with the Avocado Cream.

[jfmorris]

I never see anything BUT inside skirt for sale around here...

[WayneT]

Great looking tacos!

[tbob4]

Perfection

[RichieB]

A couple of quick cook's on the Spirit past few days. First I did a grind of chuck steak for burgers. Seasoned with Meathead's Beef Rub. Side of onion rings. Tonight hot sausage with pepper and onions. Seasoned with oil, salt and pepper and a kick of FlatIron UC Biber. With grilled potato in garlic and oil.

[mnavarre]

jfmorris Tots work great on the griddle as well.

[jfmorris]

mnavarre Do you oil the griddle for the tots? I guess you do, then its kinda like frying them?

[mnavarre]

jfmorris Yes, I usually put down a couple tablespoons of duck fat, or use the grease left from cooking bacon.

[STEbbq]

The wife wanted me to share this one with y’all. It was pretty awesome. Tandoori chicken with saffron rice, samosas, and paneer cheese. Excellent!

[hoovarmin]

STEbbq even better!!!

[Finster]

Looks delicious......
....and, sliced to perfection 🤣

[jfmorris]

Looks great! I had tandoori chicken for the first time at a local Indian restaurant, but have yet to try it at home. Might have to try it after seeing this cook!

[ItsAllGoneToTheDogs]

Weatherman got me today... all day chance of severe storms. Got lots of thunder and clouds and a brief bit of rain but not the promised storm, chances dropped to 5% sky and radar were clear so fired up some coals.

Boneless chops spent 24hrs coated in Meathead's poultry rub, artichokes were boiled, cleaned, and chilled earlier today. Aioli is mayo, lemon juice, more of the poultry rub and some rancho gordo chili powder with some dill and chives.






Got everything going, then bam, swirling clouds, sideways rain, etc...

Original plan was to sear off the chops, then tent with foil while I grilled the chokes. Got creative with moving things around and switching the PKGO to semi smoke mode to get things cooked right during the rain without over charging anything.

[bbqLuv]

Ditto on the artichokes,

[jfmorris]

Way to fight the weather!

My wife is an artichoke fanatic, and I cannot remember the last time I grilled some for her. I'm gonna have to get off my butt and do that this weekend!

[WayneT]

I miss artichokes! My wife is not a fan so they’re not prepared here at home. They look amazing.

[Slieb845]

Chicken drums, corn, and BBQ beans (store bought) on the kettle tonight dor my wife and I

[tbob4]

Great looking food - what kind of dog do you have in the background?

[shify]

Finster guess I had the same idea! This was the ultimate freezer/pantry meal.

Found a couple of chicken breasts in the freezer. Did a joint defrost/brine the breasts in salt water and then grilled them off. Also found an unopened jar of tomatillo salsa in the pantry and had some corn tortillas in the fridge so put together a quick enchilada verde with the grilled chicken, corn tortillas, tomatillo salsa and some queso Oaxaca.

[shify]

Finster - this is the first time I've done it. Need to thaw the breast and figured i'd kill two birds with one stone - didn't work quite as well as brining a defrosted breast. I don't measure the brine when I'm doing boneless chicken breast - just eyeball it - I would guess about 1/4 cup kosher salt to 1 quart of water.

[Finster]

thanks shifty.
You never know until you try

[WayneT]

Tomatillo salsa for the win! Well conceived and executed.

[Attjack]

Yakisoba with what's left in the fridge. We're trying to not buy any more food during our last week in California. In the past we've failed miserably at having our perishable foods depleted before we have to go. Putting together meals should be fun and a little challenging from here on out.

[hoovarmin]

Several weeks ago you posted Yakisoba and I looked up recipes and was really shocked by the ingredients in the sauce. The first recipe I thought was an anomaly with ketchup, etc. Then every recipe I found had the same. I made it and thought it was great - and a splendid way to empty the fridge.

[jfmorris]

So - you are at the cabin, and going back home at the end of the week?

You are inspiring me to cook a pack of ramen and then do a crazy stir fry with random stuff from the fridge!

[Attjack]

hoovarmin I actually used a recipe that calls for tomato paste or ketchup but I subbed fresh tomato instead.

jfmorris Yeah, we have been here for 3 weeks and will return to Oregon at the end of the month.

You should definitely try that!

[JoeSousa]

Did some hanger steaks tonight with some Hardcore Carnivore Black rub. A couple of these are from Click Akushi and the others were from a local ranch. 100% delicious! This rub pairs perfectly with the beefy, mineraly flavor of the hanger steak.

Just cooked them with some direct heat on my PK Grill with some Jealous Devil lump.

[WayneT]

Haven’t blackened anything in a while. I’m inspired.

[DaveD]

Naaaaaaaiiiiiiiiiled it!

[texastweeter]

Yessir!

[bbqLuv]

Well I did it and it was good, will do it again. I really enjoyed it. Pickles on Pizza. I tried it on one slice and would like more.



The pickles tasted more like cucumber and had a crunch.
These were sweet pickle chips.

[MsTwiggy]

I can see how a sweet pickle would work, because you have ham and pineapple. If you like it thats all that matters. 🔥🔥🔥❤️🐿

[texastweeter]

I love pickles, and I love pizza, but I'm in SheilaAnn s camp. I also love pie, and love dogs but not crossing those either.

[bbqLuv]

texastweeter Dogs and pie do go together

https://www.youtube.com/watch?v=O_i3D0S6Sko

[bocaboy]

Two beautiful smoked chickens in my Pit Barrel Junior. Perfect! Look at the juice from just checking the temp!

[hoovarmin]

Looks great! What more do you need in life?

[DaveD]

I feel like I should be hearing operatic singing, looking at those two birds...!