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**Jim White** · January 1, 2023, 08:03 PM

Younger daughter and her boyfriend made some awesome chicken parm tonight. The BF is now fully certified on the Pit Boss. The breaded chicken came out great on it.

I made some poppers and Hoppin’ John (here’s more 2023 super luck to you, fzxdoc!).

Other daughter, her bf and the grandbabies came too, along with a friend of our younger daughter (the vet student who comforted Bean while he was in the hospital after his surgery).

All in all, a very good evening. No plated pics; things were moving fast.
Special appearance by Bean in the background!

Edit: my wife snapped a great table pic.

**Red Man** · January 1, 2023, 08:06 PM

Made a pot of chili with a chuck roast I smoked for a few hours, some ground beef, Anasazi beans from some Idaho heirloom bean company, beef stock (au jus) leftover from Christmas, roasted sandia hatch chile, fresh jalapeños, dried ancho , pasilla, guajillo, and chipotle chiles. Came out great! Also made Meathead’s skillet cornbread with masa harina instead of cornmeal.

**Panhead John** · January 1, 2023, 08:18 PM

Cooked a NY Strip on the kettle tonight, I’d been wanting to make mushrooms to go with it, using CHNeal ‘s sautéed mushroom recipe he recently posted. The mushrooms I’ve done were similar, but his had a few different ingredients I’ve not used before. I followed his recipe to the T, except I added about a 1/2 cup of red wine to the pan. Without a doubt these were some of the best sautéed mushrooms I’ve had! I will be doing them this way from here on out, thanks Clay!

**Bogy** · January 1, 2023, 08:26 PM

Saturday night is not the night a preacher to worry about New Years Eve. So the wife and I celebrated New Years Day. Grilled some scallops and shrimp and cooked some smokies wrapped in bacon. My wife took the picture of her plate, that's her bottle of Mike's. I had a margarita.

**Michael_in_TX** · January 1, 2023, 08:47 PM

My grocery store had Prime top sirloin steaks on sale, so I picked one up and did Sam The Cooking Guy's Garlic-Butter Steak Bites (https://www.youtube.com/watch?v=tL-wnMVyTQI&t=1s).

This comes together rather fast, once the potatoes are done boiling. I also got to use my XMas gift of a potato ricer for the first time. It is quite effortless, as long as the potatoes are really tender.

Here's what they look like after ricing:

You then mix in 1/4 cup of butter and 1/2 cup of heavy cream and keep everything warm while you cook the steak.

Here's my diced up sirloin waiting to be cooked....

And here is a batch getting cooked in cast iron....

Once all the batches are done, everything goes back in along with some garlic butter, which is 1/4 cup of softened butter mixed with 3-4 garlic cloves, some rosemary, some thyme, and Sam's trademark soy paste.

Here's the mixed garlic butter.

All plated up!!

Yum! This is quite indulgent...the potatoes are exceptionally creamy.

**ecowper** · January 1, 2023, 09:04 PM

Like I talked about on another post, we had Mississippi Pot Roast for New Year’s Day dinner. With mashed potatoes, green beans and almonds. It was pretty darn good and not your dad’s pot roast, at all.

**STEbbq** · January 1, 2023, 09:40 PM

31 day dry aged prime rib rubbed with Henrik ‘s amazing beef rub. That mushroom powder is next level stuff buddy. The dry aging was done in my Best Buy mini fridge and Umai bags! Totally worth it. Now I need to find some late prime rib sales.

Documented here:

https://pitmaster.amazingribs.com/fo...ging-prime-rib

Smoked on PK300 for 2.5 hours until 120, rested for 80 minutes and seared off after being drizzled with butter for 10 minutes in 500 degree oven. Sides are Greek potatoes, and mushroom sauce. We added a pork brisket from Porter Road, rubbed with Richard Chrz ‘s amazing pork rub (my new favorite).

First low & slow with the Combustion.

Thoughts on Combustion’s new wireless thermometer here (it is awesome):

https://pitmaster.amazingribs.com/fo...93#post1354693

Attached Files

**DennyWoo** · January 1, 2023, 09:55 PM

Just a little 2-bone CAB prime rib done on the PBC. Cut the bones out after it came out of the PBC. Nice medium rare.

Attached Files

**gboss** · January 1, 2023, 10:23 PM

Rancho Gordo black-eyed peas, collard greens, brown butter cornbread. I made the cornbread and cboss made the peas and collards.

Attached Files

**theroc** · January 1, 2023, 11:33 PM

A couple of Ribeyes dusted with dried porcini rub on the SnS kettle.

**rgriffeath** · January 2, 2023, 07:19 AM

First cook with the Breville Pizzaiolo 🍕

Truly a game changer 👌Incredibly consistent and efficient oven. Highlights of tonight’s cook include:

New York White Pizza

Potato, Anchovy, Aleppo, Garlic, Pecan, and Raisin

Pepperoni pizza with Brick Cheese, Low Moisture Mozzarella, Fresh Mozzarella, and Parm

Bacon, Brick, & maple syrup

Roasted Japanese squash garlic ginger purée, Sweet White Miso Butter Onions,
Julienned Daikon, Carrots, and Beauty Heart Radish, Edamame, and Marinated mushroom

Attached Files

**jfmorris** · January 2, 2023, 08:22 AM

Ringing the New Year in with BRISKET!

I had a mix of old batches of rub, and mixed together some Cow Crust, some MMD, something else I couldn't identify, along with one commercial rub to coat this brisket before laying it down on the kamado overnight. I cooked it quick, getting it from frozen to done in about 10 hours at 250-275, crutching it to get it done before church on New Year's Day.

This was probably not my juiciest brisket, at least the flat wasn't - a tiny bit crumbly in spots - but the fact I got it done from frozen on short order, it was choice instead of prime, and everyone liked it and ate almost the entire thing for lunch, I'll call it a win. I have some point left for dinner and/or lunch today, and that's about it.

All the boys asked me what rub I used, as they REALLY liked it. No way I can recreate it unfortunately!

EDIT:

The New Years's Day meal consisted of the brisket, along with cornbread and jalapeno corn bread, black eyed peas and turnip greens. I only did the meat - Yvonne made everything else.

**CHNeal** · January 2, 2023, 09:37 AM

Our traditional New Year Day Rib Roast. This cook need to have a few audibles called but turned out just fine!

1.Notice I didn’t call it a Prime Rib Roast. That’s because my meat guy screwed me for the second year in a row by forgetting to put my order in….So out of necessity I ended up with this tiny little 6 lb bone-in “ reserve” which I now believe means “fresh select”.

2. 15 minutes after putting this tiny new born roast on I got called into work for an emergency. Having no Idea how long I would be gone and my daughter too sick to take over I adjusted the kettle from a 2 hour roast cook down to a 16 hour butt / brisket cook lets call it 225ish down to 180ish and headed into work.

After getting back an 90 mins later I peeked at the sleeping baby to see where I was and opened the vents back to to my range, made a cup of coffee and started in on my tradition of taking down our Christmas lights while our roast cooks. Alls well that ends well right?

3. After getting the lights down ( don’t tell my Mrs but it really only takes 30 mins and is not the grueling task I make it out to be.)I got called back to work to deal with the same issue I was certain I had resolved ( I was mistaken as in my hurry only closed 2 of 3 bypass valves…) I dodged the vents back down to “ this will take all night” and headed back to work.

Ok so now this wishes it was a real roast piece of meat has been on the grill 2 hours or so and the vast majority of it at tepid bath temps and I have no idea what the my plan is. As you all know, because I cant seem to quit telling you, I am old school and don’t use probes or controllers or such. I cook by time and feel and repetition. After all these years I pretty much know how long the things I cook take to cook and how hot the kettle should feel to get it done.

But since I had no idea where I was starting from I broke out the thermopen and the damn thing was @86!!! My “ Dinner at 6 girls” was looking more like bedtime snack. Knowing it would be less then perfect at this point anyway and I really needed to get the roast inside with the frustrated wife, sick daughter, cold garlic mashed potato’s, greens and black eyed peas, I opened the vents on the basic kettle and let her climb to chicken cooking range, made a cocktail and got to setting up another kettle to cook the scampi and sear the roast as I knew the little basic would be real low on fuel in 30 mins or so.

Long story short I seared the roast at like 117 while running the scampi in cast on the 26 inch kettle. Pulled it all together as the potatoes finished reheating. Gave the roast as long a rest as my hungry girls would allow hoping for a miracle climb to at least rare and we sat down to a wonderful traditional family New Years dinner. My guess is this is the last one with just the 3 of us as by next year Mr Wonderful will be fully vetted and will be at the table or he will have my favorite daughter at a different table. This was an important meal for me. Im a very sentimental old softy when it comes to my family and I sense a change in the force.

Anyway I am sorry I rambled on but damn I needed to tell some folks that would actually get it ….

**nunyaz** · January 2, 2023, 12:07 PM

Okay, following my mentor (Happy New Year CHNeal!) with a non-smoked/grilled NYD tradition is not as scary as it could be

My lovely bride, Pam, has a set of oblong/rectangular clay cooker pots that we use every year for this dish - Roast Pork and Sauerkraut. (At the end, we throw in some hot dogs and kielbasa or bratwurst - whatever we have in the freezer)

How it Started:

How it's Going:

(Yes, it was a 'cheat' on the mashed taters - Kevin's brand, only three ingredients!)

How it's Looking:

How it Finished:

(Local, farm-raised hot dogs and store-bought all beef Kielbasa; the kraut is Bubbie's which we LOVE! ❤️)

One day this coming week we've got a couple 5# butt roasts for our daughter's 15th B'day - will try to post pix as/when it happens

**Bogy** · January 2, 2023, 12:26 PM

Another adventure in baking, Sourdough Cinnamon Rolls. Great for eating during our traditional watching of The Rose Parade. Many years ago my wife's great uncle was a florist in Pasadena who had a primary role in the parade.

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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

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