Welcome!

**ItsAllGoneToTheDogs** · December 27, 2022, 04:52 PM

Smoked one of my 3 Secret Santa prime flanks today. I strongly debated this as I know flank should be seared and I'd hate to ruin such a beautiful piece of meat... but I have 3! The only straight smoke recipes I saw demanded a marinade, well I didn't wanna do that. Dry brined with salt, pepper, and garlic powder overnight.

Smoked at 200 for 1.5 hours until 129 IT. Let rest while I nuked some left over smashed taters. Served with a bit of chimichurri. It was dang good! The next one I plan on hot and fast on the PKGO, might marinade that one, but this one was perfect as is.

**TWBarbecue** · December 27, 2022, 05:56 PM

Ham and Cheese Sliders!

Assembled Hawaiian Sweet rolls with ham, Swiss cheese and a little mayo. Covered sliders with a mixture of melted butter, Dijon mustard, onion powder and a dash or two of Worcestershire sauce. Covered in foil and let set for about 10 min before placing it on the Grilla Grills Silverbac at 350°F. Cooked covered for about 15 min then uncovered until the sliders were browned and the cheese was melted the way I wanted (about another 15/20 min) Such an easy thing to do with leftover Christmas Ham! YUM!

Attached Files

**hoovarmin** · December 27, 2022, 06:01 PM

Back in the saddle with a beef broccoli stir fry.

**smokenoob** · December 27, 2022, 06:13 PM

tub wibs! 😁

Attached Files

**RichieB** · December 27, 2022, 06:46 PM

OK, I'll harass you with another quick cook on the Spirt. Hot sausage, Trader Joe's peppers and onions seasoned with salt, pepper, EVO and amped up with FlatIron Dark and Smokey. Onion rings, thank you Nathan's and crescent rolls from Mrs. Pillsbury.

PS: Top Round brining, New batch of O'Learys Cow Crust made. Anyone want a roast beef sandwich?

**snowswamp** · December 27, 2022, 07:15 PM

Sous vide ribs are magic. I bow before those of you that can cook baby back ribs traditionally on the smoker. Every recipe, technique, and method I’ve used has never resulted in the consistent, tender, lovely ribs I get from AR’s sous vide technique. My family thanks you!

**gboss** · December 27, 2022, 07:16 PM

For Christmas Eve, I smoked some beef cheeks for tacos. My sister in law made enchiladas and we had all the various sides.

I ended up with the leftover bbq cheek meat and wanted to do something different with it. I also happened to come across a recipe for "Short Rib Stuffed Agnolotti del Plin" on Not Another Cooking Show" on youtube.

I decided to adapt for the bbq cheeks instead of braise and see how I can make out.

Made the filling: bbq cheek meat, parm., spinach, demiglace. Tried to fold into the correct shape. Failed. Test cooked a couple "flat" ones. Delicious.

Figured out how to fold them correctly. Pasta wheel I picked up at BB&B is a POS. Still come up with something resembling the proper shape. Need to work on my pasta folding skills.

Made 2 dozen for dinner. Served with sauteed broccolini and bread. Delicious. The cheeks have so much gelatin, the pasta is super-unctuous. The my sauce consistency was not right and didn't cling like it had for the test batch. Oh well, I have a couple points to refine but this was quite the delicious dish. Very rich, especially for a pasta. Broccolini didn't really go with the dish, but that's what we had and it needed to get eaten.

Fried some sage leaves to garnish.

Attached Files

**barelfly** · December 27, 2022, 07:54 PM

The kiddos - well, not necessarily kiddos considering the are now 21 and 18

made dinner for the wife and I tonight. Part of our Christmas gift from the two of them, along with dessert and a movie after dishes are done. I should be helping with those dishes….but doctors order to keep the thumb dry

ha!

Fettuccine Alfredo with chile rubbed chicken and broccoli

My daughter was head chef, son was sous and said he learned a few things from his sister.

All i know is this was a great dinner and I’ll have to see if I can talk them into cooking a bit more before she goes back to school!

**Richard Chrz** · December 27, 2022, 08:02 PM

Dinner was a slow simmered (7-9 hours) red sauce, set a 3 meat Italian American meatball in the center and topped with grated parm.

**DaveD** · December 27, 2022, 08:25 PM

Today I smoked up a pair of SLC ribs that were just one part of my wonderful box of Duroc pork my Secret Santa Skip generously gifted me, coming out of Compart Family Farms. Dry brined them overnight and gave them a generous dousing with Jenni In A Bottle Rib Rub, a gift from my good friend Jenni in Austin, TX. Check out this thread for the background.

Started them on the SnS kettle with B&B charcoal and some apple chunks, then about four hours in moved them to the vertical pellet smoker, foil-boated them, and let them finish. (Did this to get all the wood smoke I wanted while the kettle's temp was rock steady, then shifted it over as soon as vent fiddling became necessary - hands free all the way, the optimum with 6 and 9 year old grandchildren tearing around the place.)

These were the best pork ribs I have yet made. Between the superior starting material and Jenni's wonderful rub, they were just amazing. We ate up one of the two racks, and the other I cleft in twain and vac-sealed up for two more delicious leftover rib dinners for my lovely bride and myself.

Dig the color on these babies! I did not get any plated pictures, because RIBS.

My six-year-old granddaughter took her first bite, and let out an involuntary "WHOA...!!" Watching the play of expression on her little face while those flavors registered for the first time was a simply sublime experience. "Ten out of ten!" she declared. You said it, kid... you said it.

2.5 hours in. The wan and weak but warmly colored rays of the westering December sun complement the rich color Jenni's rub gives these ribs.

Transferred to the p-smoker in a foil boat built for two.

Pulled 'em, rested ten minutes, slice 'em up.

Sides were some steamed asparagus plus some potato pancakes my lovely bride whipped up. However, there are no pictures of those, so apparently, they did not happen.

**Michael_in_TX** · December 27, 2022, 08:40 PM

I decided to try my hand today at making Chicago Deep Dish pizza. I followed Brian Lagerstrom's (who grew up in Chicago) video: https://www.youtube.com/watch?v=89RYM6k0tKA His aim is to try to get all of the good elements from the various Chicago deep-dish styles and also allow you to cook it in a home oven.

Wow, this thing is the most ridiculous pizza I have ever made and certainly the most indulgent. It doesn't really hit you what you've done until you are staring at 8 lbs of pizza looking back at you!

The dough comes together rather easily. For one 10" pizza, you have about half of a stick of butter in it, which is not something I am used to doing with pizza dough. The crust comes out with a fried pie-crust taste, which is unique.

Here are my dough balls (I only made one of these for one pizza) right before their second rise in the fridge.

You make a cooked pizza sauce for this and Brian's recipe is fantastic. Grated red onion, garlic, salt, tomato paste, basil, oregano and....and entire 28 oz can of crusted tomatoes!! (I used Muir Glen fire-roasted as they are my favorite.)

For whatever reason, my sauce was wanting to splatter everywhere, so I cooked it on lower heat than Brian did and I don't think I reduced it enough. I should have done longer. At the end, it wasn't thick enough. (If you look closely you can see the fire-roasted black specs in the sauce.)

The dough is extremely pliable and rolling it out is actually very easy, given all of the butter in it. It was the easiest dough I've ever rolled. Here is the dough in the cast iron, along with about 10 ounces of diced full-fat whole milk mozzarella sticks.

On top of that you add in a copious amount of Italian sausage.

On to of that goes all of that sauce, along with a good dusting of pecerino-romano cheese and a dusting of red chili flakes.

Into a 425 F oven it goes for 30-35 minutes. Careful! This thing is heavily and you probably are rethinking your life's choices right about now.

Out it comes!

I let it cool for about 10 minutes.

There is a bit of an art to getting slices out this. And my way-too-thin sauce was not helping. I really did need to let that sauce reduce a bit more. Here is my first attempt at getting a slice on a plate.

I guess it is a slice. I promise there is crust under there.

Here is attempt two, which I did a little better. It is at least roughly-triangular looking.

As far as flavors go, this is good. The sauce is very, very good....and, I do generally like a saucy pizza, but this is way too much lol. As you can imagine, I ate my slices with a fork and knife. The Italian sausage is fantastic and the way I did it is almost like having little round sausage meatballs in there.

I like the crust....the fried pie crust thing is nice, just not my preference.

But the sauce, this is just over the top with sauce. It is almost like eating pizza stew!

EDIT:

Heh, if you wait for the pizza to cool down, it becomes much, much easier to slice! Here's an instagram-worthy shot. That is some saucy pizza!

**mnavarre** · December 28, 2022, 12:00 AM

Christmas roast. I'm pretty sure this is the best roast I've ever cooked at my mom's house.

Pretty happy with that even though carry over took it up to 137-ish while OH MY GOD COULD YOU PEOPLE GET TO WORK ON THE DAMN TATERS was going on. I'm definitely not using the oven probe anymore, I trust my SnS thermometer over that thing any day.

**Henrik** · December 28, 2022, 04:41 AM

Doing a brisket today, from a new (to me) supplier: Fribois/1953 from South America. Anything you've heard of Ahumadora?

Trimmed it, dry brined overnight and then hit it with black pepper only (16 mesh). Smoking it with cherry wood on my PK 300.

Initial observations: pretty lean meat, not much marbling. The butcher seems to have been drunk, as there is a flat, but the point doesn't look complete. Also there's a big pocket right across the point (or what should be the point). Never seen this before. Could be a challenge slicing this up.

Smoking with cherry wood chunks, and the FireBoard 2 + Pit Viper is doing the temp monitoring for me. Rock steady.

Raw brisket. Looks like the flat "folds up and over" on the left hand side...

With black pepper applied. See the gap running top to bottom in the picture?

Brisket on the smoker. Where it belongs :-)

Fireboard keeping temps rock steady at 120° C. Will probably bump it up later, but need to leave the house for a while, so not running crazy hot.

**Henrik** · December 28, 2022, 03:05 PM

So, here's the end result. Taste: ok. But way too lean, seems like 80% flat and 20% point. I'll stick with my "standard" brisket suppliers. The cook went well, though, and exactly to plan. 5.5 hours smoke, 2.5 hour faux cambro.

**DavidNorcross** · December 28, 2022, 06:54 PM

Smoked a chuckle today. Caramelized onions, on an onion roll with horseradish mayo.

Attached Files

Welcome!

Announcement

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

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Announcement