Show Us What You're Cooking! (SUWYC) - Volume 29, Spring 2023

[barelfly]

Celebrated Easter with the family today - smoked this good brisket and made some sides to go with. King City Pink Beans with Aaron Franklin’s bean seasoning, Oma’s potato salad and a vinaigrette salad. Rubbed the brisket with Oak Ridge BBQ Black Ops. Great bark formation, however the bottom side of the flat was a little tough to cut through for some reason. I think I let the temps get hotter than I usually do - woke up at 630 and this was already temping 203 and didn’t expect that so early. So most of the flat ended up like chopped brisket. But, the point ended up slicing really nicely and was excellent!










a great cooked up BBQ meal and these Rancho Gordo Beans are so good! Snappy exterior with a wonderful creaminess interior.

[mnavarre]

King City Pinks might be about my favorite bean from RG. If the ever have Sangre de Toro beans again JUMP ON THEM! So good, unfortunately the haven't had them in 4-5 years.

[Panhead John]

Wow! Beautiful, just beautiful!

[Clawbear57]

Bark,bark,bark.

[Richard Chrz]

Roasted and smoked sweet potatoes, russet potatoes, and carrots on my 26 kettle using my lodge 15 paella pan, and grilled the salmon over fire, and the pan. it’s good to be cooking outdoors again!

[barelfly]

Whatcha got in the glass? Nice salmon too!

[Richard Chrz]

barelfly Plantation XO rum

[Elton's BBQ]

Michelin class (again!) 👌

[Panhead John]

Nothing screams Easter like…..tacos!.. These will be my last food pics for a while, I’m getting tired of cold food while I clumsily try and arrange this crap on a plate or whatever, to keep up with the Jones’. Anyway, this flap steak turned out super tender and juicy, seasoned with Lawry’s Garlic Salt and pepper. Marinated in…….Good Seasons Italian Dressing, shocking I know. 🙄 These tacos were really good though.

Marinated and seasoned

[barelfly]

Good cook PJ! You know I love me some tacos!!!!

[FireMan]

Excellent assembly! Like the meaty step 1, then the other fixins.

[Andrrr]

I had to chuckle at your plating/cold food comment because I feel the same way. I like eating it at it's optimal temp and freshness and until I can learn to plate it right the first time, most of my cooks go undocumented.

[gboss]

My buddy invited me to the Phillies game today, so I made lunch beforehand. Citizens Bank Park was advertising a new Jerk Chicken sandwich that I wanted to one-up.

Theirs was chicken, pickle slaw, and plantains on a sesame seed brioche bun.


Mine was chicken, Jamaican slaw, and plantains on a fresh poppy seed kaiser roll.

It was a fantastic sandwich. I'd make it again.

[SheilaAnn]

Nice! gboss pickapepper is my jams!

[HawkerXP]

Well, take me out to the ballpark! Nice!

[Michael_in_TX]

Oh wow....the jerk flavors and that slaw!

[Bogy]

I did a medium fast brisket yesterday. Put it on at 8:00 am and took it off about 5, we ate about 6. It started at about 17 lbs, only had to trim about 3 lbs. SPOG. Used some of the leftovers tonight for tacos. I only have two pictures. One when I unwrapped it yesterday, and the snack I just ate.

[fzxdoc]

You've got that speedy brisket technique nailed. Congrats! And P.S. what a pretty smoke ring!

Kathryn

[SheilaAnn]

Did a ribeye, taters and zucchini tonight. Did not get a regular plated shot, but you get the drift! This was just after I pulled from the grill.

(Not impressed with the Sam’s club prime ribeye). But I’ve been to the promised land, so I am spoiled. Everything else rocked!

[fzxdoc]

That ribeye is absolutely gorgeous!

[Finster]

It's restock the freezer day.
Both barrels rolling smoke
10 lb butt on the PBC, a couple of chucks on the bronco...
all rubbed in some flavor of Meat Church being as it's Sunday!!

[Finster]

Michael_in_TX
I had a little bit of 2 different rubs left in their jars so I mixed them together…
Gospel and Holy Gospel.
I used Holy Cow on the beef.
I’ve been happy with all of them.
I like the voodoo as well.
The fajita seasoning is the one I’m still on the fence about. It was pretty overpowering the one time I used it on chicken

[Michael_in_TX]

Finster I've just recently started using The Gospel. It is a really well-balanced rub with a BBQ orientation, I've found. Of course, I love Holy Cow on beef. Also, try Holy Cow on scrambled eggs. It's great!

[Clawbear57]

I like holy voodoo on vegetables.

[ChiSmokkie]

Disney turkey legs. 75 mins in, about 165 to go.

Update on Post # 252

[mrteddyprincess]

Happy Easter, everyone. This year I decided to make Chocolate Bunny Bites.

This is bacon wrapped rabbit, smoked on the PK with hickory.

Then I dipped them in chocolate and added a Bourbon glaze.

Getting ready to go to the family gathering to get feedback.

Earlier this spring, I replied to a text from my family that I'd be bringing smoked rabbit to our Easter get-together. We made that happen :-)

[theroc]

I'm speechless.

[RichieB]

Looks fantastic, and in the true spirit of celebrating the Easter Bunny.

[gboss]

Fantastic.

[smokin fool]

10lb spiral ham on the gasser for Easter dinner

[Clawbear57]

Ham for Easter will make good eating.

[Elton's BBQ]

Lambleg on the gasser..
Served with potatoes au gratin /potaovedges, veggies and sauce.

[Clawbear57]

Elton how big is that leg? Plate looks very colorful and wonderful..

[Elton's BBQ]

Thanks @Clawbear57
The weight was 3kg/ 6.6lb ish..

[gdiaz1704]

1st time smoking a meatloaf. The family loved it cannot wait to try stuffing one next.

[Jfrosty27]

Oh yeah. Love smoked meatloaf! I did a couple versions of smoked ML too. Go for it with whatever you’re inspired to do. Hard to have it come out bad.

[Clawbear57]

Smoked ml is the best.

[fzxdoc]

You've created meatloaf monsters in your family now. Ask me how I know. My family only wants smoked meatloaf now. Not that I'm complaining!

You did a nice job. Congrats!

Kathryn

[rlozinak]

Easter dinner. Ham and all the fixens

[Clawbear57]

Nice dinner spread

[rlozinak]

It was very good..

[hoovarmin]

Looks terrific

[ecowper]

Well, we got to have one of the kids, and her boyfriend, with us for Easter meal …… Smoked a ham, glazed it with a bourbon glaze, plus cheesy potatoes, berry salad, and broccoli …. Nice meal. First big cook after a long, cold winter and spring is trying hard to show up.

Ham is just off the SnS ….. the cook may have had a sample ;-)


Ham bone …. Soup is coming soon!


Served!


Dunkin wondering when he will get his share

[Richard Chrz]

20 hours on a pork shoulder, homemade Sourdough buns, mayo, etc..

[Panhead John]

Looks kinda tough and dry…..😂

Beautiful my friend!

[Andrrr]

Wow, 20hrs? What temp were you cooking at?

[Richard Chrz]

20 hours includes the final 2 hours with the smoker set at 190. I ran the initial fire over night, which I brought the smoker up to a stable 215, then to 225 in the morning. My stall was 10 hours’ish.. I believe I pulled and wrapped 185-190 ish, and turned smoker down to 190. I find a lot of my butt’s are probe tender right about 190 - 195.