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

[Richard Chrz]

I went with oven steamed bone in pork chops tonight, then finished in a pan sear with peanut oil.

[theroc]

That's art ..... again.

[treesmacker]

That second pic!! YES! Beautiful.

[Clawbear57]

CHNeal are you opening your restaurant soon.

[CHNeal]

Soon…

[texastweeter]

Pastrami

[SheilaAnn]

👏🏼👏🏼👏🏼🙌🏼🙌🏼🙌🏼🤤🤤🤤💕💕💕

[Spinaker]

A whole pile of KBQ’d baby back ribs for the Iowa vs Minnesota tailgate tomorrow! Gonna have to reheat because the U of M doesn’t allow charcoal or fire pits while tailgating. 😒 (Another reason to root for the Hawkeyes over the Gophers)

[Richard Chrz]

Go golden gophers

[JCBBQ]

My son started at Purdue so I’ve been keeping an eye on the Big Ten for the first time ever. We went to a game in West Lafayette last month. The mid West is incredible - fans, marching bands, the pageantry made me proud to be American. I feel like we’ve lost that thread on the East coast.

[Spinaker]

Nothing like fall college games in the Big 10! JCBBQ

[CHNeal]

Camp Dutch Oven Pot Roast

This was my first camp oven cook and the first pot roast I’ve done. Heck truth is this is the first chuckie I’ve ever bought!

Let me start by saying thanks to Spinaker and Washblue for the inspiration and motivation to expand my comfort zone and knowledge.

Didn't really follow a recipe just tossed the chuckie in oak smoke for a couple hours after rubbing w/ the SNS Not just for beef.

quick sear then added the veggies and braising liquid. I used Better Then Bouillon and shiner bock which is the base for my brisket injection.

I let this go for two hours and called it supper.

what I learned…..

1. go 3 hours smoke, 1 hour braise then veggies and braise another 2 hours will be perfect with this.

2. camp ovens are a blast to use!!!

3. I’ll use my own brisket rub next time but I really liked the SNS Rub and will buy more of it.

4. only needed 1/2 the liquid so I’ll drink the second shiner next time

5. my pot roast is better then my moms and my wife’s.

6. The Weber 26 makes a fantastic Dutch oven table.

[Spinaker]

Great job, again. Awesome photos too. Way to improvise. I have left over ribs and belly that I am gonna dutch this week for sauna night. I will post about it, so you can try it out if you ever have similar leftovers.

[Richard Chrz]

Beautiful

[Richard Chrz]

Man such a beautiful cook, thank you for sharing. #6 was stellar!

[Washblue]

Love this write-up and pics!
Every step was awesome including the backup plan for the second container of cooking liquid!
It’s beautiful and you’re hooked…
Sorry… but not sorry…

[CHNeal]

Thank you for the tips and advice!
I know its just the honeymoon faze but I can not believe how much fun that was to do! Ive already planned the rebuild of my pit for the spring with DO cooking in mind.

[SheilaAnn]

So I am in Chicago next month. My brother is getting married on NYE 🤦🏼♀️

my sister loves to research places to eat, mostly from what she sees on tv. She found this and wants to go. Kinda gimmicky, but kinda fun. https://chicagopizzaandovengrinder.com

my version:

[SheilaAnn]

Ok, I admit, I was dipping the crust into the broth……

[troymeister]

Very nice...I haven't been there in a very long time. Would always go there every time we caught a show at the Park West.

[Clawbear57]

What is that you can't do? Love it😍

[Henrik]

Well, not much grilling lately, but I made a saffron panacotta that turned out pretty darn good. Decorated with lingon berries (a Swedish berry, sour flavor), but you could just as well use pomegranate seeds.

[WayneT]

Expertly done. I love ligonberry jam.

[Henrik]

Thanks all! Glad to hear WayneT - didn’t know lingon jam was available in the US - good stuff!

[SheilaAnn]

You can get lingonberry jam at ikea. I had a former roommate from Norway and she loved this stuff!

[troymeister]

Steak House Dinner at Home: French Onion Au Gratin, Reverse Seared Killer Ribeye, Gorgonzola Twice Baked Potatoes, and the Obligatory Roasted Green Beans.

[Elton's BBQ]

Think we have to give out some Michelin stars again..

[58limited]

Yum!

[Clawbear57]

You had me at French onion soup.

[DTro]

Except for adding a couple of shrimpies, I leaned to the Cajun side for this Gonzales jambalaya recipe. Besides seasoning up the chicken rea' good, I followed the procedure to a tee. Wife approved!

https://www.nola.com/entertainment_life/eat-drink/article_f8b6c29a-9a8d-5daa-b695-973ce26c1ac2.html

[Elton's BBQ]

Looks good!

[Clawbear57]

I agree with wife nice and easy. Love it😀.

[DTro]

Clawbear57 You are spot on! This dinner came together quick and easy.

[Elton's BBQ]

Simple coocking...

[DTro]

Good lookin' bird!

[Clawbear57]

Skin looks crisp. Crispy?

[Elton's BBQ]

Thanks @DTro
The skin was almost as crispy as the chips Clawbear57

[58limited]

Shrimp bisque. Since I came up with this recipe on a cold rainy day I decided to make it again on a cold rainy day. I updated my original recipe post with pictures: https://pitmaster.amazingribs.com/fo...-bisque-recipe

[Elton's BBQ]

Looks good

[Clawbear57]

Set up a bowl I'm on my way..

[Towering Inferno]

Decided to make my once a year chili the other day. It is a 6 meat chill this time. Normally a 4 meat. It has cubed prime strip steak, choice rib eye cubed, choice tenderloin cubed, hamburger, and coarse ground pork butt and bacon. On a scale of 1 to 10 for heat, about a 7 or so. Took about an hour for prep, 3 hours for simmer. Lots of seasonings. Even had some molasses, my favorite sweetener. Well, honey is my most favorite. Honey was not used here. I have just a few pictures. Should have taken more. Made some skillet cornbread to go with it. Perfect pairing. Here is what went into it.

Servings, a lot

2 lb. bacon, chopped

3 lb. lean chuck beef or any quality beef cut

1 ½ lb. 80% ground hamburger

2 lb. coarsely ground pork butt or other fatty pork cut

4 to 5 tablespoons prepared garlic, chopped or minced

3 large white onions, chopped

3 to 4 fresh jalapenos, seeds removed and chopped

5 tablespoons of fresh ground dry Anaheim or California whole chili pods

2 tablespoons dry Ancho chilies, ground

3 tablespoons high quality chili powder

2 tablespoons smoked paprika

4 tablespoons ground cumin

1 tablespoon ground pepper, fine or coarse

4 tablespoons Worcestershire sauce

2 tablespoons MSG or Accent

3 tablespoons dark brown sugar

3 tablespoons molasses

2 tablespoons Old Bay

3 teaspoons of dried pepper flakes

2 teaspoons of cayenne

2 teaspoons of Lawry’s Seasoning Salt

One 7 ounce can of chopped chilies

One 6 ounce can of tomato paste

One 28 ounce can of fire roasted chopped tomatoes

4 cups of beef broth

[Towering Inferno]

holehogg it is a long list. One of the reasons I make it about once a year. The chili is stellar though. I don't think I can trust an off the shelf chili seasoning. Worth the effort every time.

[DaveD]

The video clip is hypnotic... can't... look... away...!

[Elton's BBQ]

Nice!! And good looking!

[SammyJ]

6 POUND young chicken 90 minutes dry brine.

In my Yoder at 350


And ready to serve

[WayneT]

Perfectly seared.

[Clawbear57]

Looks great.

[Elton's BBQ]

Nice bird!

[Grilledribeye]

Thankful for Meathead Schmancy Hot Smoked Salmon. This stuff is amazing. Thank you. We like to take a finished fillet and combine it with whipped cream cheese, 1/4 tsp garlic powder, 1/4 tsp onion powder, and half a tsp of your favorite rub to make the best salmon dip. It’s best to mix it and refrigerate overnight.

[Bogy]

At least half the time I use MMD on our salmon and it's great!

[Elton's BBQ]

Looks really good!

[hoovarmin]

I love this recipe. Every time I make it for someone new they say it's the best salmon they've ever had.