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

[Jfrosty27]

I posted a week or so about a deal on plate ribs I found at Costco. Two pack for $5.99/pound. Well here they are.

I rubbed them up with Meatheads red meat rub last night, tossed them in the bbq tub (from my secret Santa 😊) and let them dry brine until this AM. Then on to the Recteq at 250. Pulled after 7.5 hours probing like jelly. I wrapped in butcher paper and held for 2.5 hours in my kitchen oven set on “keep warm “.

Man they were great! BBQ heaven. These were Choice grade but you’d never know it. As good as any Prime grade I have ever had. Yum. And tons of leftovers too!! Yum again, and again.

[Clawbear57]

Righteous ribs and bark.

[RichieB]

Good evening. Today I did some wings on the Kettle with Vortex and cherry chunks. Sauce was Frank's Wings and Stubbs Spicy. Figured I would do a comparison. Certainly Frank's more heat. Stubbs Spicy is spicy. By my standards not hot. Very tasty so if you can't tolerate hot but want a tasty kick check out the Stubbs.
Now the cook. Look close to the left under the grate. You will find a wing that I lost prior to putting the middle grate on. Now look at the plate. 6 wings so where's the 7th? While taking off one fell through the area on the grate that lifts up. Another day in the life of richieb.

[Jfrosty27]

Yikes! Two dead soldiers. A sad day. 🤦♂️

[Panhead John]

Thoughts and prayers…..😥

[Clawbear57]

😨😰😢😭.

[Panhead John]

Poke chops and cabbage on the SNS with mesquite……reverse seared with the Vortex upside down for more searing area.

[Clawbear57]

PJ I see mom taught you well.

[TWBarbecue]

🔥👏 Looks fantastic

[Panhead John]

TWBarbecue barelfly Clawbear57 Thank you! I haven’t tried red cabbage like that before, sounds like I need to give it a shot. Thanks for the suggestion!

[mnavarre]

"When you make your 1000th post it should totally involve tacos and hockey" - Thomas Jefferson, Stuff Jefferson Said on the Internet, Vol. 3

Well, OK then.

FIRE!


And, yes, the charcoal grate is also on fire.

Beer, hockey, a nice cigar, and Pollo Adobado.


MOAR FIRE!



And Carne Asada



And then I totally didn't take a picture of the tacos. I'll fix that in a bit.

[Clawbear57]

Congrats, it may take me a long while for me to hit 1000.

[SheilaAnn]

It’s like you can see through the carne asada in that last pic!

[mnavarre]

SheilaAnn You Can! it's only about 3/16" thick. Very San Diego taco shop style from the supermercado around the corner. Best stuff ever.

[RichieB]

Nice cook and congrats on the 1K.

[Old Glory]

Spatchcock Chicken on the Pellet Cooker rubber with Secret Weapon

[Clawbear57]

Wow what's in that secret weapon. Love the pic.

[Old Glory]

Clawbear57 Secret Weapon Pork & Chicken Rub

Ingredients: Extra fine raw cane sugar, fine flake sea salt, onion, garlic, chilies (incl. paprika, ancho, chipotle & guajillo), ginger, coriander, turmeric, mustard, celery, leeks and other exotic herbs and spices.

Oak Ridge is no longer in business.

[barelfly]

RIP ORBBQ rubs…

[Michael_in_TX]

Seems to be a pork chop trend, let me contribute.

My sister is a classically-trained french chef, so every-once-in-awhile, I'll try to do a french dish just to embarrass myself in front of her on social media. Tonight I did my take on côte de porc charcutières, which is basically pork chops in a creamy dijon mustard sauce.

I picked up some really nice thick bone-in pork rib chops at HEB and seasoned them with salt and pepper. I then got some avocado oil and butter going in a 12" cast iron skillet. When hot, I seared the chops up (they barely fit!).



Once nicely seared, I put the pan in my pellet grill at 300 F until the chops came up to 140 F internal.

Meanwhile, I made the sauce, which absolutely makes the dish. You brown butter in oil (btw, use European butter, I've never gotten the American stuff to brown well at all) and start to brown two finely-diced shallots and a copious amount of garlic. Then you add in 1/2 cup of some dry white wine (I used vermouth) and reduce that by half. Then you add in 1/2 cup of stock (I used chicken) and reduce that by half. Then you add in 1/2 cup of heavy cream and reduce that by about half until the sauce has thickened significantly. (There is much reducing in this recipe!)



Finally, you add in two large squeezes (~3-4 tbl) of dijon mustard and keep stirring until it combines so the sauce does not break. Dump in some thyme, test for seasoning, and then add the chops back in and gently reheat while spooning the sauce on top of them.

Then you plate it up....I served mine with peas.



The sauce is just incredible and the chops were juice and delicious. I normally have bad luck with pork loin stuff, but this was fantastic.

(I did deviate from the classic french style in that, of course, the French are not known for using smokers and I used vermouth and not white wine, and I also used chicken stock when this is typically made with veal stock. It is also often served with gherkins, which I forgot.)

[TWBarbecue]

Looks awesome! 👊

[Panhead John]

Excellent Michael…..we seem to be having some strange 😱 cooking related coincidences lately! We both do pork chops tonight….and I also got thick cut bone-in pork chops from…….H‑E‑B! Are you sure you’re not stalking me? 😂

[Locotech]

I find clarified butter, browns better. The water and solids are removed.

[larwil00]

Double smoked peach brown sugar glazed ham!! Mmmm good!!

[Andrrr]

Great first post. Nice job!

[Jfrosty27]

Oh man! That’s one tasty looking hunk O’ meat!! What a way to make a splash with your first post. Great work Pitmaster. And welcome. 👏👌👍

[barelfly]

Nice cook! And welcome to the Pit!

[JLR]

Brats

[Jfrosty27]

Always a winner. 👍

[barelfly]

Love it! Brats and onions!

[JLR]

For those in the DFW area, Kroger has Brats on sale for $3.99/lbs this week. They also have pork shoulders for $.97/lb!

[mnavarre]

Tacos





Somehow we managed to be out of cilantro. This is unprecedented and probably requires a Congressional investigation.

Had some stale tortillas, so totopos.



There will be chilaquiles this weekend.

And my little cooking buddy in her eternal search for Floor Chicken

[JLR]

I completely agree about the cilantro! We grow our own so we always have it handy.

[SheilaAnn]

Friday night pizza and wings! Chicago thin crust from cooks country (meh, this time). Wings coated with a buffalo style dry rub and grilled.





wings were outstanding! The spice mix is from simply organics. It was a give away from the trade show a few weeks ago. I love it! Assorted crudite not shown. Crudite = carrots, celery, cucumbers and bleu cheese dressing 🤣

[barelfly]

The pizza looks great! Why meh? And crudite 😂 ha.. I love it!

[klflowers]

Two of my favorite food groups

[SammyJ]

Your Killing me! Good Food!

[DaveD]

Welp, I'm going to try a metaphysical experiment. Yesterday I smoked a chuck roast in the SnS kettle with B&B and hickory chunks, then transferred to a foil boat in the pellet rig after the stall. Rested it loosely covered in the pellet smoker at about 160F for two hours after reaching target temp (low 200s), during which time the temp drifted down to about 170F/77C. Everything looked entirely nominal throughout the cook.

Yet the result was probably the lousiest thing I have made yet - dry, chewy, unappetizing and only barely edible. No idea why. So I'm here NOT posting any pictures, hoping to invoke the ironclad maxim of The Pit, "Pics or it didn't happen", to make this debacle retroactively go away. I'll let you know if it works!

[SheilaAnn]

Make a mess o’ beans

[DTro]

Dave, your process looks solid. Most likely you had funky cut of beef. The only concern I can see is the loose cover during the rest. Maybe too much moisture was allowed to escape. Other thoughts: Was the beef frozen or fresh? Temps on your thermometer calibrated?

[DaveD]

DTro, I'm inclined to agree and blame the starting material. The foil cover was snug but not tight, but definitely not super loose either. It rested in the pellet smoker set to 150F, and there was plenty of water in the pan for some humidity. Temp probes are all good. Very disappointing!

[JCBBQ]

Peruvian wings. Made extra green sauce for the pasta. Mmmm

[Spinaker]

Wow!

[JCBBQ]

barelfly it’ll become part of your rotation. That green sauce is to die for.

FYI I add hot sauce, more oil and vinegar to kenji’s recipe for the chicken so it’s more like a marinade. Little too thick the way he’s written it.

[DTro]

They look amazing!

[Spinaker]

Some of Sabrina’s homemade Creamy Tuscan Chicken thighs! Extra sun dried tomatoes and extra baby Bella’s! Great meal after a chilly day cutting and hauling wood.

[klflowers]

Jumping on the pork chop theme, SV for a couple of hours a few nights ago, some Honey Hog Hot rub, on the joe with a couple of frozen stubby ears of corn. With mashed potatoes.

[Michael_in_TX]

Wow that is nice thick chop!

[klflowers]

Michael_in_TX from the fresh market