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

[Purc]

M

MY first attempt with beef ribs on the Bronco with MC Holy Cow rub over B&B charcoal and hickory. Very good. BTW they were only smoked for 3 hours. Nice lunch today.

[Smoke n Beers]

That looks great! if it is your first time at beef ribs you done good!.

[hoovarmin]

I'd say this isn't your first rodeo even though it's a first on this cooker. They look darned great brother.

[Clawbear57]

Nailed it.

[DaveD]

Last night's tacos. Cooked some ground beef with salt, pepper, oregano, garlic powder, chili powder, cumin, with glugs of "Simply" Heinz ketchup (no HFCS, and only about ten ingredients total, it's great to cook with), taco sauce, and some New Mexico red chile sauce for the filling. Liberal quantities of shredded cheese, diced tomato, shredded lettuce, (lite) sour cream. This is my lovely bride's service, I can't touch her presentation skills

[Michael_in_TX]

I've also latched onto the Simply Heinz stuff....it is very good!

[WayneT]

Sounds like the ingredients for ascending to food nirvana. All credit to your wife for this presentation but I’ve seen some of yours and they’re not too shabby.

[CaptainMike]

I haven't done a SUWYC in a while, but when I unwrapped this 60 day wet aged prime briskie I just had to share. THIS a is beautiful piece of meat, well-marbeled, nicely shaped, all wiggly and wobbly, and the smell was awesome! It had that funky-in-a-good-way funk to it and I'm pretty excited about this one. It's doing it's o'er nite DB in the koolerator and will get a nice treatment of Hank's Bonafide early tomorrow, then into the stick burner for a long, slow, smoky roast.

We'll have some for supper tomorrow, but the rest is making the trip with me next week to our friends in Norman, OK, where Collette's best girlfriend made a special request to learn my brisket chili method. She and I are going to tag-team it and I'm really looking forward to that. (Side note: she is the person who introduced Collette and I to each other)

[efincoop]

That is a fantastic looking hunk of beef! Can't wait to hear the post cook follow up.

[RichieB]

That's one nice looking hunk of beef.

[WayneT]

You picked a winner. The brisket ain’t bad either. That’s a gorgeous hunk o’ meat. Be careful over in tornado alley.

[Mosca]

Griddlin’ up some chicken cheesesteak wraps!

Shaved steak is $9.99/lb locally; these chicken breasts were $1.49/lb. I pounded them flat, then got out my sharpest knife and shaved them about 1/8” thick. Mrs can’t eat onions, so, two batches; this is where griddling is an easy solution to what would be a two skillet cook on the stovetop!

I used McCormick’s Montreal Chicken Seasoning. Absolutely excellent, and highly recommended.

[Elton's BBQ]

This was tempting..

[Andrrr]

Well SOB I learned something today Mosca

[Mosca]

Well, I had to look it up, so…

[SammyJ]

Nothing Fancy,
our new focus is economy of Movement!

[Bogy]

I take it this includes not posting pictures? I've got this perfected. Most of the time I forget to take any pictures so there's nothing to post.

[WayneT]

LMAO Bogy.

[RonB]

Another stir fry. This one was beef and chicken plus veggies. Not my best effort. I like to marinate the protein, but when I do that, the marinade sticks to the wok. So I have been adding the marinade at the end of the cook. but I'm not getting the flavor I want that way.

[DTro]

It looks good. Spot seasoning may help with the sticking. Take your wok to the cooking point and add your oil. When the oil starts to smoke remove the wok from the heat and let it cool for be a minute. Then start your cook and return the walk back to the heat.

[grantgallagher]

OK. Im now onboard the tri-tip cooked like brisket train. This was awesome. Seasoned with Black Ops and cooked at 250 on the grilla OG pellet.

[barelfly]

Black ops! I’ve not done this on tri tip! I have a little left of what I Have, gonna try it on tri tip!

[ssandy_561]

Around how long was the cook for this tri-tip?

[grantgallagher]

ssandy_561 i want to say it was just short of 6 hours at 250. I foil boated it around 175-180 when i was bark happy. I would have completely wrapped and rested or held at 190 for an hour after the cook or but i started late and had to get it off for dinner. Doing it over again i will probably foil boat a little earlier to see if that maximizes juiciness but i was running around doing 5 things all day.

[efincoop]

Tonight's dinner - a little rack of lamb, sweet potatoes and carrots all cooked on the Weber Performer. I seasoned the lamb with Savory Spice Company's Limos Lamb rub. Good ol salt & pepper on the carrots. Very enjoyable dinner.

[theroc]

Awesome lamb, of course. But the char on those carrots is amazing.

[Smoke n Beers]

That looks great and I am not that fond of Lamb, but it's got me thinking I may find myself at my friendly butcher trying to score a rack. Not that I can do it justice compared to yours. Nice cook.

[efincoop]

Smoke & Beers  I got these at Sam's Club, but try Fred the Butcher. He is just down the road from you and his meat never disappoints!

[Michael_in_TX]

A quick leftover dinner. Flank steak, jalapeño sauce, and black beans from the other night, with the addition of sautéed shiitake mushrooms (butter, EVOO, and a dash of Worcestershire).



I is happy.

[Smoke n Beers]

I love a good leftover dinner and that is one scores big.

[texastweeter]

Show us what you're cureing! Don't think I have ever posted my cottage bacon (some folks call it country bacon or buckboard bacon. I dry cure everything except city hams.

[Bogy]

Do you use pork belly for your cottage bacon? I use loin for my back bacon, which has very little fat. Yours looks great.

[texastweeter]

Pork shoulder Bogy i too make back bacon, but I roll it in seasoned cornmeal grits before smoking.

[Clawbear57]

@texasweeter you are a Pit Master.

[SheilaAnn]

Pizza fridays turned into Stromboli. Spicy capp, mortadella, Genoa salami, some kind of sharp provolone. The provolone was kind of like caciocavallo, but melty. Served with marinara and shaved Romano as garnish.

[SheilaAnn]

efincoop reheating in the toaster oven was just as tasty.

[texastweeter]

Sometimes you absolutely amaze me! That looks like the best Stromboli in the world. I'd drive hours for that!

[Clawbear57]

That looks great. As usual you didn't disappoint.

[theroc]

Dungeness crab and caramelized cauliflower with garam masala.

[efincoop]

Nice twist on the cauliflower!

[Elton's BBQ]

Grilled chicken..

[Smoke n Beers]

That's a nice looking chicken ya got there!

[Clawbear57]

Very nice.

[ecowper]

T-bone, salmon steak, quinoa salad was for dinner last night

[texastweeter]

Think that qualifies as a porterhouse. Great cook.

[ecowper]

texastweeter Safeway had it labeled as a t-bone, but it might be a porterhouse technically.

[texastweeter]

Yeah the fillet is big enough on that its a porterhouse. Their mistake, your gain.

[JuergenQ]

Vegetarian Chili and Picanha skewers. Both parties are satisfied.

[Clawbear57]

The skewers yes chili ........no.

[JuergenQ]

Please explain to my wife 😁