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

[CHNeal]

Did a fast and simple run of Salmon served with last nights leftover potatoes.
This is my family’s favorite salmon so it’s pretty much the only way I do it anymore and it’s widget consistent and simple.
Spray with the lemon olive oil, sprinkle with Webers citrus herb seasoning, ( hint spray both sides for the non-stick crunchy skin) a Weber charcoal chimney 1/2 full of it coals on a 22 inch kettle. Cook indirect 19 mins, spin the grate to crisp the skin and Bobs your uncle!
In a pinch it’s same same in the oven but 22 mins at 350.

[DaveD]

"Widget consistent." Now there is a nicely turned phrase. Good lookin fish too!

[WayneT]

You came to play, didn't you? Awesome cook!

[texastweeter]

Burgers on the Cuisinart griddler, and oven fries. I had never used my "panini press" to try a burger, was actually REALLY good. Got inspiration from SammyJ.

[Allon]

Love them fries too..

[Clawbear57]

Simple is good.

[58limited]

Pho. Made the broth yesterday, I have 2 gallons to divide and freeze for future meals.

[DTro]

Beef, pork or other broth?

[58limited]

Beef

[Smilner]

Salmon and jalapeño popper stuffed mushrooms

[Clawbear57]

The stuff mushrooms sounds awesome.

[hoovarmin]

Smilner is that just melted cheddar on top? It looks almost like a sauce.

[Smilner]

hoovarmin she put all the stuffing ingredients in the food processor and pulverized it together. Then she put huge scoops in the mushrooms. All that sauce is just the runoff from overfilling

[Jim White]

A couple of weeks ago, I put up a cook of Kenji's authentic Kung Pao Chicken recipe. Well, we also love restaurant style. We've been cooking this version of it from the back of a package of crushed chiles de arbol for decades:



Nailed it tonight! I only use one onion and I cook the chicken first and remove it to cook the veggies. All combined at the end of course.



Was a little surprised it worked out so well. I was very tired from a long day of storm prep.

[HotSun]

Wow, nailed it!

[WayneT]

That's a sign of a relaxed dude in the face of an enraged Mother Nature. Food for the soul!

[Stuey1515]

Looks good, gonna nick this if you don't mind

[Panhead John]

Hadn’t done a ribeye in a while. Damn this one was good. Came out perfect medium rare, mostly.

[texastweeter]

I'd freebase that $#!+

[Spinaker]

Nice job man!

[Bogy]

That looks edible. VERY edible!

[BKYDBBQ]

Cooked the Chuck Roast I received from my Secret Santa that came from Click Akaushi Beef. Smoked it on the PBC and it came out amazing...Thank You Old Glory

[HawkerXP]

PBC, PBC, PBC!

[Old Glory]

Awesome!

[fzxdoc]

Nice PBC action shots. I bet that beef was tasty.

Kathryn

[Allon]

Really nice color on that roast...

I looked over a chuck roast and a full packer today at the local Wal-mart.
No. I don't get out much.
It's the first time I've seen a brisket at Walmart.

My auto suggestions just spelled Walmart two different ways...

[bbqLuv]

Tonight, smoked a 1.5lbs Pork Loin Roast,
Baked 2.5 dozen Sugar cookies at the same time on my Traeger.

[HawkerXP]

Awe..... how sweet.

[WayneT]

Pork loin is one of my faves. That looks amazing.

[HotSun]

Allon you're cracking me up... haha

Beautiful roast!

[Allon]

I did pick up some pork spare ribs...
I'm brining overnight with Meathead's pork rub, two tbsp garlic powder, two tbsp Morton's seasoned salt, one tbsp rosemary.



Pricey but it looks good. I should have purchased more when they were on sale.

I plan on dry ribs with a little Black Swan Sweet Cognac on the side. I have Meathead's KC. sauce as well.
Maybe a.mini comparison? Not really apples to apples... They're both winners in my book.

[bbqLuv]

Apples to apples? sounds like fun and good eating to me.

[Michael_in_TX]

I think BS's Sweet Cognac would go well with that. I like that sauce. When it really matches with something, it is sublime.

[Allon]

Michael_in_TX, I really like Black Swan, especially the sweet cognac..

And you're correct in your assertion that it's a good match. I whole hearted agree.

Update: Test test confirms it's a winner...

[RonB]

Cooked two chickens today - one for us and one for my SIL:

[Panhead John]

RonB Ok, this is twice I’ve liked the same cook now, if you post it again somewhere else…..well, I’m sorry. 😂

[Spinaker]

Nice!

[painter]

That's about as perfect as you can get on a chicken cook--congrats!

[WayneT]

To start off our fourteenth anniversary day, my wife and I made breakfast together.



I made another batch of Clint Cantwell 's amazing candied bacon. There should be a law against eating something this decadent.



My wife made an open-faced omelette with tomatoes, onions, peppers, mushrooms, cheese and parsley.



Great way to start the day with the person you'll spend the rest of your life with.We're on the fifty year plan. After that, we can re-assess and decide if we want to go our separate ways or hang together. At the end of the fifty year plan, I'll be 105 years old.

[WayneT]

holehogg I modified Clint's recipe slightly by baking the bacon without the stuff on it for about 4-6 mins first, then adding the caramel sauce and pecans. If you put that caramel sauce on cold bacon, it hardens and makes it difficult to get the pecans to stick. It's worth another try!

[DaveD]

Happy anniversary Wayne!

[Bogy]

Happy Anniversary! I have an 80 year contract with an option to renew.

[jfmorris]

My first cook of fall consisted of some chicken cooked indirect on the SNS Kamado, with the fire built in the SNS insert, along with some small Denver steaks cooked directly above the fire on the SNSGrills elevated cooking grate. This was dinner for four, plus plenty of leftovers for the next day or two.

[jfmorris]

gboss I still kick myself for putting the Sierra out to thaw and forgetting about it for 6-8 hours. I had to toss it.

[HotSun]

Great work jfmorris ! I love the versatility of the SNS being able to do both the beef and chicken at the same time. Looks great.

[gboss]

jfmorris oh man, that's a bummer. But, that just gives you an excuse to cut up another chuck roll! I've also been looking at the two chuck eyes in the freezer longingly. Soon.

[HotSun]

Busy day cooking, ribs on the smoker (posting later), but here is what I just did. 3 heads of cauliflower yielded a LOT of pickled cauliflower, almost 9 quarts. These were huge and I got them cheap, $1.99 a head at BJ's. I have been going through my pickled cauliflower at an alarming rate, so this had to be done.


Not quite grilling, smoking, or roasting, but this stuff goes well with all that, so I count it. Back 6 are the same as I made about 6 weeks ago, the front three are a 'Hungarian' pickled cauliflower, whatever that means. Recipe was basically pickling spice with crushed garlic and a hot pepper thrown in (I used serrano, the one of the right). Made one without pepper for my DW to see if she likes, and the middle one has some carrot I tossed in because I ran out of cauliflower. No broken jars, all of them sealed

And speaking of sealing, there is a very satisfying sound when the seal is made and you hear that little pop. Ahh, life's little joys....

Ribs to come later, if I have time to post....

[WayneT]

Wow! That's a lot of work right there. Labor of love though.

[HotSun]

WayneT , it's pretty easy once you get the hang of it. Probably took me 2 hours from soup to nuts. Organization is the key. I was amazed at how much three heads yielded. Total cost was probably about $10. Yeah, labor of love.

[HotSun]

Well, what do you know, I think this post is right after my last post (if I'm fast enough).

Cooking back ribs, first time for that ever. Raw materials:


Membrane pealed off like a sticker, very easily. Rubbed with my own rub blend, then thrown in the chiller to wait for the smoker to get to temp:



This crappy lump charcoal I have been trying to use up did not stay lit....twice, and that we before I even got the ribs on. 2 hours to get the stupid thing up and running. Never had a problem with other brands of charcoal. Anyhow, finally got it doing, put in some hickory chunks for smoke (a new wood for me in smoking). Up to temp:



My Inkbird controller was running at nearly 100% for at least 3/4th's of this smoke. This charcoal is terrible, but I want to use it up. Thankfully, the Inkbird kept temps at about 230-235 for most of the way. I had to add a little more charcoal (lots of unburnt stuff). Anyhow, here is halfway through:


I did not crutch these, though next time I probably will. Here is the finished product:


I put in our warmer oven until dinner, about an hour later. My family, in typical fashion, thought they were the best ever. They really love me. I give them a C+ (the ribs, not the family....the family gets an A- ). Flavor was great, but my piece was dry. The bones pulled away easily enough, which was a good sign. The hickory smoke was a huge hit.

They were dry despite spritzing periodically and having a water pan to provide moisture. Overall cook took just over 6 hours, very long for back ribs I think. There was a lot of meat on these and it was distributed unevenly, so that was to be expected. I could not get meat temp to higher than 195, but the bones were moving off the meat so I wanted to get them off before it all turned to rib jerky. Definitely room for improvement, but not bad. And the family was happy, so that is what matters at the end of the day.

[jfmorris]

HotSun if you can find it in your area, I highly recommend B&B lump as well as their briquettes and char logs. Best charcoal I have ever tried, and that's over 32+ years of burning charcoal for both smoking and grilling.

[HotSun]

jfmorris , thanks, I will take your advice. Ace carries it in our area, so I'll probably pick up a bag of each. Outdoor cooking should be fun, not frustrating.

[Panhead John]

HotSun +1 on the B & B. I use their briquettes and char logs. My favorite all time as well for slow cooks.