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

[Panhead John]

I was at an HEB the other day and this lady was giving out samples of sausage slices with some yellow mustard on the side. I was starving and thought I’d give it a shot. Damn that was some good stuff! I’ve never had any kind of sausage with mustard on it, except for hot dogs. Come to find out it was beer brats with their store brand yellow mustard. Now, I’ve only had brats maybe 2 or 3 times in my life, and I don’t remember how many years it’s been since I last had some. Brats just aren’t as big a deal in Texas like they are up North, at least IMO.

I decided to buy a package and make some this weekend. Instead of a plain yellow mustard I decided to use Gulden’s Spicy Brown Mustard. Many people here have raved about the flavor of Gulden’s. I might have bought some Gulden’s maybe 20 years ago? Not sure, don’t even remember if I liked it or not. I know I like it now!

Damn, I’ve been missing out on some good stuff. I absolutely loved these brats with the Gulden’s mustard and will be doing them more often. Smoked em on the kettle with a side of Spanish Rice and onions, bell peppers and a little jalapeño.

[Sid P]

They’d also be great on the griddle if you’re pressed for time. In addition to the spicy mustard, load them up with tomatoes, onions, and pickle relish. You’ll be glad you did.

[Andrrr]

Gulden's always has a spot in my fridge. Mustard and brats.... Mmmmmmmmmm

[texastweeter]

Try sir Kensington mustard and krout! That looks fantastic!

[IrondeQuer]

Turkey breast on the WSM with Meathead's Poultry rub under and on top of the skin.

[SmokeyGator]

Carne Asada! A staple at my house. There was that weird covid crap that either made the beef unavailable or too expensive, but that seems to be ending now. Anyway here it goes!

First, you want some skirt steak. Inside or outside, whatever you can get or like better. Flap steak also works, I prefer it because it is usually less per pound and also quite good.

Then you need the marinade. Carne Asada is a regional thing, the way it is done here is Central American style. The marinade is simple. Lime juice (fresh pressed limes are better than the bottled stuff), garlic, salt, olive oil, and parsley. You want to use a lot of lime juice, I do not really measure it because some limes have more juice than others. You also want a lot of garlic. You do not need a lot of salt, but more than the dry brine method. You can also dry brine it in advance, but I just throw it in the marinade. Chop up a bunch of parsley and throw that in there. Then add some oil. Then mix it all up!


Save the lime rinds by the way. I toss em in with the charcoal later. Let it all hang out in the fridge for a few hours. I would say three or so minimum. You can go longer, but you do not need to go overnight or anything. You CAN if you want, but it is not necessary. I do not time it, I just put the steak in the gloop in the morning or early afternoon then when it is dinner time grill it.

Then fire up the grill. I go direct heat here, hot and fast. The cheap kettle I found on the side of the road works perfectly. Even better than my Primo because I do not worry about flashover. Also I save the limes. They go in the grill first and then the chimney of hot coals is dumped on them. Gives off a wonderful citrus smelling smoke. I also add a smaller wood chunk.



Then you cook it! For the first flip I put the rest of the marinade on the meat. The lime juice will put out some of the fire, but the olive oil burns. And the garlic smells wonderful.



It does not take too long to cook. The meat is thin, and the fire is hot.

[HotSun]

Citrus rinds for added flavor in the smoke, great idea. That looks incredible!

[DTro]

Nice write up. Thanks for the share!

[WayneT]

What HotSun said. I've never cooked Carne Asada but must put it on my 'to do' list.

[WayneT]

The Three Duck Chili and Skillet Cornbread with Bacon were hits with guests tonight. For more details on the chili cook, go here.


Three Duck Chili, white cheddar cheese, sour cream and a slice of Skillet Cornbread with Bacon.


This is easily the best chili I've ever eaten. The rich, savory taste of the three different duck ingredients was clearly present with every bite. I made this yesterday so the flavors would meld overnight for serving today.


The cornbread with bacon was also amazing.

[Allon]

Duck, duck, duck...
Excellent as usual. I'm going to move in next-door...

[WayneT]

Allon Bring your new Bronco!

[texastweeter]

Nevermind the duck, beans...

[theroc]

Cooked some thin rib eyes hot and fast on the SnS kettle. Served with sauteed shitakes and baked sweet potato.

[Allon]

I love ribeye. Especially yours… I’ll be right over!

[CHNeal]

It all looks amazing! We do a lot of baby bella’s here, I need to give the shiitakes a go next time.

[Spinaker]

Action shots! Nice!

[Finster]

Damp, chilly, rainy football Sunday here in the mid Atlantic....yuck
perfect day for a pot of chili...yum


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[ofelles]

Still in the 80's and 90's here but damn all this chili is making me hungry! Can't wait for the throw down!

[Allon]

Throw down, throw down, throw down!
Where's Panhead John?

[Attjack]

Air fried snacks and a new bone for game day.

[Allon]

klflowers, I want a bone now... Curious!?!

[Attjack]

klflowers The way I see it you deserve one. Make it happen!

[texastweeter]

Make mine extra spicy pls

[Attjack]

Shishito pepper skewers with bacon and prunes and wings from a basket.

[Attjack]

jfmorris I did the skewers from that Raichlen episode!

[jfmorris]

Looks great! I would much rather eat the pepper skewers than the stuffed squid…. Or your wings!

How were the prunes, grilled like that? I’ve kinda been a reluctant prune eater since being forced to drink prune juice as a kid, any time I complained about my stomach.

[Attjack]

jfmorris The prunes were great with the bacon. I have an Italian Plum tree and harvest a ton from it mostly to dry. We love them.

[Richard Chrz]

Smoked chili with oak on the kettle today. Topped with cheddar sour cream and sriracha.

[Andrrr]

I love the technique. Do you raise it up just to get it closer to the dome for more indirect?

[Richard Chrz]

I am not generally putting the lid on, ( I have partially while getting heat to rise) The firebricks stacked as such, moves it off the grate, with open space for heat to move under the Dutch oven.

[Thunder77]

My youngest daughter asked for some rolls today, I made these milk bread rolls from the Joy of Cooking. Never fail recipe that is delicious! ​​​ ​ ​​

[jhapka]

Fall and chuckies go hand in hand.

[Panhead John]

Nice! 👍

[Allon]

That dog's got some bark!

[ssandy_561]

Victory Nachos

[hoovarmin]

Congrats

[radiodome21]

Pork tenderloin and potatoes. One tenderloin had only SPOG and the other had Kosmos Q Honey Killer Bee. This what was left. Did these on the pellets smoker the other night but no one ate them. So I just reheated on the pellet smoker again while I put up Halloween decorations. Potatoes were done tonight. Olive oil and Gibson’s seasoning salt on the Weber genesis. Tossed some American cheese on a few of them. Kids were blown away by these potatoes and really liked the pork with the killer bee.

[Michael_in_TX]

I realized I hadn't used my PBC in quite a while.....probably since late May, so I decided to do something simple on it: smoked chicken thighs.

I took some boneless, skinless chicken thighs and seasoned both sides with salt, pepper, and garlic powder. Once the PBC got lit up, I added a chunk of pecan (my favorite wood for chicken) and just let it go. About 40 minutes in, I flipped the thighs. Took about 80 minutes to get them to 175-180 F.

Here are the thighs just after being placed on....



Here they are after they were done. Just look at that color! No sauce here and as I noted, the rub was just salt, pepper, and garlic. That color is all wood smoke.



Here we are all plated up. Served with some steamed broccoli and Velveeta. (Velveeta makes these individual serving cheese pouches that you just pour into a bowl and zap in the microwave for 30 seconds. Super convenient.) Sauce is Stubb's.

[smabrito]

those look great. At what temp did you cook em?

[Michael_in_TX]

smabrito The PBC was running about 275-315 or so, which is where it naturally likes to run.

[smabrito]

Thanks for the temperature info Allon

[theroc]

Half pork butt on the Smoke Vault today. Dry-brined over night, and hit with Hank's KC Royale. Smoked at 275 F with a few chunks of hickory so it would finish in 12 hours rather than the normal 15-16 hours. Very moist and tasty pulled. Served with sweet and tangy slaw.

[Allon]

Very nice plate!

[hoovarmin]

Sweet and tangy slaw sounds like a perfect pairing. Do you have a recipe?

[theroc]

hoovarmin - The recipe is adapted from Weber's "Smoke" cookbook. It's actually Sweet and Tangy Vegetable Slaw. It uses 1 small head cabbage sliced fine, 1 thinly sliced red pepper, 2 sliced Persian cucumbers, 1c grated carrots, and 1/2 head of thinkly sliced fennel. The dressing is 1/3c avocado oil, 1/3c cider vinegar, 1 Tbl, sugar, 1/2 Tbl salt, 1 tsp celery seed, and 1 tsp black pepper.