Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

[Huskee]

Sadly, summer's over in the northern hemisphere..... Time to upgrade to.....

Show Us What You're Cooking Volume 27, Fall/Autumn 2022!

Here's a link to the past SUWYC 26 (Summer2022) https://pitmaster.amazingribs.com/fo...26-summer-2022

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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.​

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[holehogg]

Bacon

[Clawbear57]

The way to my heart, I mean stomach.

[Allon]

I can just imagine the smell…

[HotSun]

Don't know how I missed this post, but..... ooohhhhh yeeeeaaahhhhh..... Looks beautiful.

[Huskee]

I've got 2 racks of Creekstone Farms' Prime beef chuck short ribs on the stickburner today. I will update this spot as things progress.

Trimmed & dry brined the day before, rub is a mix of Heaven Made Products' Brisket rub and BBBR. Each racks was 4 lb after trimming and removing most of the fat cap. Trimmings weighed 2lbs, safe to say 1lb of fat removed from each. So for only promising 3-4lbs each rack, I'd say 5lb each was great!

Put on smoker at 9:45am, using a mix of oak & maple.

[DaveD]

Those look tremendous!! Still got the second of two racks of these from my most recent Creekstone purchase. Great starting material for sure.

[PNWsmoke]

Very Nice
Ive got some of these coming tomorrow.
What temp and how long did they go?
Thanks

[Huskee]

PNWsmoke I plan a good 10hrs, sometimes they take that sometimes they take only 8. Their thickness varies. I run about 250 or thereabouts. I wrap 'em once they hit 180+/- in double layer foil tightly and once they hit 200-205ish I hold them there about an hour as the cooker temp wanes.

[SammyJ]

Sausages on the Breville

[texastweeter]

You love that thing. I have a Cuisinart griddler...you got me thinking, maybe I should start using it more.

[CHNeal]

Ok so I didn’t cook this but I’m gonna eat it! My favorite daughter brought this home from class, as a bakery student specializing in breads and pastries todays lab was pizza dough and if you are gonna make dough….
Sorry I just had to brag!


oops didn’t see the desert!

[hoovarmin]

Same gal who asked for her own Kettle on her 13th birthday? I'd say from the looks of those lab results she's a damn fine chef already.

[CHNeal]

@hoovarmin

Yes Sir! She is consumed ( couldn’t help it!) by the passion of food and the way it brings folks together. Breaking bread has always been an important part of life that my wife and I raised our kids with.
I remember long talks with this little girl about the joy both the cook and the guest get from a good meal. She was born to cook. It feeds her soul.

[Jim White]

What to do with boneless, skinless chicken thighs? I was all out of NyQuil, so I marinated a couple of hours in Bachan's Hot and Spicy Japanese Barbecue Sauce. Then onto skewers. Also a couple of skewers with yellow squash and sweet peppers.

Everything was looking great as the skewers got turned on the Kamado.



Inside and plated with the Bachan's standing by.



Okay, yes, it was time to add more sauce!

[Panhead John]

All out of NyQuil? 😂

[WayneT]

^Yep, the newest AR meme.

[shify]

Had a brisket point in the freezer and decided to make pastrami... It had been a while since I home cured a pastrami, so figured I was due.

Corned per Meathead's recipe for 10 days and then desalinated overnight night, rubbed and rested for another day before being smoked on the PBC. PBC started running out of steam at around the 7 hours mark, so I wrapped in butcher paper and finished in a 275 degree oven. Outside of a few chef's taste out of the oven, the rest was refrigerated overnight and then steamed today.

Served on rye with spicy brown mustard and a few sour pickles on the side. Just wish I had a Dr. Browns Black Cherry soda to wash it down




Final plate

[DaveD]

Looking at that towering sammich, I can't help but be reminded of that line from Butch Cassidy and the Sundance Kid after they blow up the train car: "Think you used enough dynamite there, Butch??"

[texastweeter]

I just passed out...

[Joephoto]

Wow! So jelly!!!

[RichieB]

Rye Bread today. Now I can finish off the Pastrami. My wife said best yet. I'm not going to argue with her.

[WayneT]

Nice bake!

[Attjack]

I have a pile of pork chops from my sister's farm in the freezer so I pulled a couple out and marinated them for 24 hours. Rice and bok choy on the side, and to start, fried cheese.

[Starsky]

What were they cooking on?

[Attjack]

Starsky An EVO flattop where I also cooked the bok choy.

[WayneT]

Beautifully seared and caramelized. I’d eat that!

[holehogg]

"Boerewors" on flattop for "wors rolls" or as you know it - hotdogs.
Boerewors is best done over live fire but had the griddle going, so....

[Starsky]

Our "hotdogs" just look sad compared to those

[Neris]

Modified shepards pie

[Spinaker]

Wow, this looks great. I would love a whole plate full of this stuff.

[SammyJ]

Alabama White Sauce Chicken, mixed vegetables as a side

[fzxdoc]

That chicken is looking hard for the white sauce and the sides sitting off camera, looks like. Nice looking bird pieces. Enjoy your delicious meal.

Kathryn

[radiodome21]

Did my first ribs on the SNS kettle. I did one slab with meat church voodoo rub and the other with my homemade SPOG rub that I made like six months ago. I throw in a few chunks of cherry and apple wood. It was just my son and I for dinner and we finished off both of these slabs. I did not add any sauce and they took about 4 1/2 hours to finish. I did the occasional spritz and I did end up wrapping them for 30 minutes only but only in the interest of time. They were fantastic. I love this cooker.

[DaveD]

Taking my new SnS kettle out for its third cook later today! Much enjoying it as well. Very fine lookin ribs ya got there!

[WayneT]

I’ll be doing ribs on my SNS Kettle tomorrow. Any pearls of wisdom I need to know?

[radiodome21]

I watched a few YouTube videos on how to set up the SNS for smoking and fast and hot. And watched Chud’s kettle series too which was fun.

Clearly retained it well 🤪. The first cook I did was wings and I stupidly forgot to use my chimney starter and just tossed 1 lit starter cube on the pile of unlit coals. While I’m sure that’ll eventually work I was on a time crunch with 50 showing up at our house in 2 hours.

It’s a beast and I love it.

[Panhead John]

Simple cook tonight, blackened pork chops with hash browns on the griddle. Easy, simple and delicious.

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[DaveD]

That vid clip is the shiz!

[Panhead John]

hoovarmin I prefer the center cut loin chops, bone in. If I’m frying pork chops, those are the ones I use also.

[texastweeter]

He hit it on the head, center cut rib chops. The more marbeling the better. I'm not bragging, but I make mean chop. Like to serve it with brown butter and sage gnocchi, and sweet potato walnut and chorizo hash. hoovarmin

[WayneT]

If the butcher hadn’t trimmed the rib bones, this would be Veal Milanese. 🙄


Searing on the CI griddle on the gasser.


Angel Hair pasta as an accompaniment.


Eating outdoors by the fire pit so this was a bit dark even with the flash. Apple fennel salad at top right.

[DaveD]

That all looks great, especially the pasta!

[fzxdoc]

A beautiful meal. Nice work!

Kathryn

[Finster]

Looks delicious.
👍 on the apple/fennel salad..