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**Panhead John** · February 28, 2023, 08:15 PM

As most of you know by now, I’ve had an illustrious career working at my local Waffle House. Ain’t trying to brag or nothing, but I’ve heard I’m next in line for the Asst. Managers position! During my 25 years there, I’ve learned a thing or two about grilling burgers, and I wanted to share with y’all a little tip I learned along the way. I did a smash burger on the griddle tonight using this technique.

As you all know, when smashing the burger with a press or spatula, the meat can stick to your utensil unless you have some type of protective layer between your burger and the press. Most people, including myself, have used parchment paper so the meat doesn’t stick to your utensil. Well, I’ve learned of a new [to me anyway] and much easier way, use aluminum foil wrapped around your press thingamajig. The meat won’t stick and you can use 1 piece for all your burgers. No more cutting paper and maneuvering it around between burgers. You use the dull and not shiny side of the foil against the burger. Some of you might already know about this, but I just learned about it today….and it works great!

**mnavarre** · February 28, 2023, 08:41 PM

'Twas a nice day yesterday, and I've got these new B&B briquettes to play with, so ribs on the PBJr. it is.

One thing about this charcoal is the individual briquettes are much larger than KBB. My tomato can chimney fits 12-15 briquettes of KBB but only 9 briquettes of B&B. The B&B also takes far longer to start up. It was also kid of a weird cook. Junior started off running about 260 for the first hour and then jumped to 325. Not sure whether it was the charcoal or if Junior was just in one of his moods.

Anyhoo, cooking hot & fast the top few bones overcooked a bit for my preference, but the ribs were still dang tasty. and I.ve got all the meat from the tips to use, and all the trim once I debone and get all the jiggly bits out.

Even running hot the PBJr. is a rib machine:

**efincoop** · February 28, 2023, 08:52 PM

I finally got around to trying to recreate a dish I had last year at a Cuban restaurant in North Miami. It was there I had Ox Tail with black beans and rice and it blew me away.

I had picked up some ox tail from Porter Rd sometime last year and had it sitting in the freezer. Well with the late Winter weather I didn't feel like cooking outside and planned this cook instead.

It was time consuming, but overall I was pleased. The black beans had great flavor as did the braising liquid. The ox tail were not quite as tender as I would have liked, nor were the beans.

I'll make it again and try to solve those 2 issues.

Attached Files

**shify** · February 28, 2023, 09:20 PM

Pulled a dough ball out of the freezer yesterday and threw together a simple pizza. Fresh sauce and fresh mozzarella. Cooked in the oven on a baking steel and using the broiler. Probably a 120 second cook. This was one of two 10ish inch pizzas tonight.

**RonB** · February 28, 2023, 10:26 PM

I put an approximately 10 lb butt on the Kettle last night at 11 PM. I had cut it in half to speed the cook and get more bark. It went overnight at a rock steady 200°. I checked the charcoal once at 0 dark thirty, (military time

), and it did not need more charcoal. I did add charcoal when I bumped the temp up to 275°. Both hunks were ready about 11:30 AM, and I wrapped in foil and put in the oven set for 170°. I removed them from the oven about 4 PM and shred the larger piece. I may try slicing the other piece in the future, but it's going in the freezer.

I used my Fireboard to run the cook and the Combustion thermometer to check how it did on a long cook. Both worked well, but I did forget to check the remaining time feature on the Combustion.

A retired friend from work came over to help me eat the pork and some onion rings that I also made. I forgot to take any photos after he arrived, but here are a few from the cook.

About 4 hours in.

We had some showers off and on yesterday, so I wasn't taking any chances with my gear.

A little before I pulled them off.

The two probes had different ambient temps because the Fireboard was about an inch off the grate while the Combustion was 4" - 5" off the grate.

The bone pulled right out when I shredded the butt.

**JCBBQ** · February 28, 2023, 11:57 PM

Crema di Limoncello
About 3 weeks ago I got some Meyer lemons from my sister’s garden in CA. Peeled them and soaked the peels in Everclear. Today I made the crema and mixed it all together. The bottles are now in the freezer. Can’t wait for tomorrow night- even at room temp it was delicious.

**SheilaAnn** · March 1, 2023, 12:29 AM

So then this happened tonight. https://www.seriouseats.com/pressure...e-verde-recipe

run, do not walk, to this recipe. Follow it straight up. I used Serrano, not jalapeños. I added the shaved radishes because I had them. I added the (whatever the cluck these things were) tortillas from a Oaxaca market. Bad move, they got tossed. Added tortillas chips. Not shown, a teaspoon of sour cream. Next time? Cotija cheese sprinkle.

leftovers? Hells yeah! I’m thinking Sheila-quiles. Over easy egg.

**jfmorris** · March 1, 2023, 09:10 AM

Ok ladies and gents, I've been kinda slack and lazy on cooking this past week. The entire household has been in a state of flux as my youngest daughter made an overnight "false run" to the hospital, leaving us with the 2 year old overnight on Friday. Then she got admitted for real and had a baby on Monday, and I've been wrangling a 2 year old either with Yvonne or by myself the past couple of days.

Had some chicken thighs and artichokes prepped to grill on Sunday, but deferred the cook until Tuesday afternoon. Ran it on the gas grill while entertaining the 2 year old with a bubble wand... just the 2 of us for the evening.

Finally opened my LAST bottle of Hank's KC Royale recently. I love that stuff, and will be mixing more once this bottle is gone. The thighs actually were seasoned with this plus kosher salt on Sunday, and sat in it for 2 days, giving a nice flavor. I dusted them with a bit more at the grill.

Unfortunately, I had the heat a little high on the grill, and got a bit of blackening on the flip side of the chicken, but you know what? It still "ate good"...

Artichokes per usual were pre-steamed and split, scrapped out the choke, and then brushed with EVOO and dusted with seasoned salt.

And finally, the chicken thighs were 2 year old approved! That plate was full of diced up meat when I put it in front of her! And she kept asking me for more. And she wanted me to give her the "brown" chicken she saw me eating (that charred skin!). She gobbled that up too... and is looking to me for more in this pic.

FYI 2 year olds don't want artichokes. But they like chicken and chocolate milk apparently!

She had a bath after this, and then we both passed out with her sitting in my lap watching Disney's "The Rescuers" circa 1977, and Yvonne came in to that scene about 8pm...

**Richard Chrz** · March 1, 2023, 05:56 PM

I’ve been needing a chicken carcass for stock and soup, first meal from it, a spatchcock chicken on my 26, B&B oak lump.

**Mark-B** · March 1, 2023, 06:24 PM

Pork tenderloin smoked with cherry wood and Char Sui sauce. Had rice and banh mi vegetables marinated in rice wine vinegar and and a bIt of sugar. No photos of that, wanted to dig in. 😂. Sauce was decent (followed an online recipe), but stil in search of the perfect sauce. Any suggestions welcome! This is what I used.

INGREDIENTS

1/3 cup hoisin sauce
homemade hoisin sauce (HIGHLY recommended for best flavor!)
1/3 cup soy sauce or tamari
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons Chinese rice wine
1 tablespoon oyster sauce (optional)
2 teaspoons toasted sesame oil
2 teaspoons Chinese five spice
homemade Chinese five spice (HIGHLY recommended for best flavor!)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
a few drop of natural red food coloring (optional for traditional red color)

Attached Files

**Jfrosty27** · March 1, 2023, 06:44 PM

The weather was surprisingly nice today so I ran out and picked up some wings. Fired up the kettle with Vortex. Nothing fancy but a winner for a spur of the moment meal. 👍👏

**Attjack** · March 1, 2023, 09:28 PM

Spicy Thai pork lettuce cups.

**SheilaAnn** · March 2, 2023, 12:50 AM

Picked up prawns from a local farm raised place per the suggestion of theroc so good. Made up a mess of shrimp and grits!

**HawkerXP** · March 2, 2023, 08:09 AM

Wibs on the PBC from last weekend and a tri tip from my friends cow on the Weber.

**Mosca** · March 2, 2023, 08:15 AM

This is a little cheat; we’re doing freezer meals this week. I was going to pull meatballs, that are dated 8/22, but I found a bag of chili dated… 2/24/22. I’m pretty sure that was National Chili Day last year. This is the real deal: I remember this one. It’s anchos and guajillos, cubed beef, garlic, and cumin/salt/pepper. (Knowing myself, there is probably a decent amount of chile de arbol as well.) Made like the San Antonio chili queens might have made it.

Mrs Mosca took one whiff and said, “That smells fantastic!” Then she took a taste and said, “Whoa! That’s too spicy for me!” And since I knew that was going to happen, I’d already defrosted the meatballs for her.

I reheated the chili, heated up some corn tortillas, crumbled some cotija cheese, and grated some Monterey Jack; added some onions, salsa, lettuce, and crema:

Honest to goodness, these were so good I had them for breakfast again today.

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

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