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

[RichieB]

What a great weekend. Saw my grandsons soccer games and the weather was perfect. So, time to grill. Here are the cooks.

Last night, stuffed burger on gasser with the Lodge Griddle. My chuck grind. About 7 oz. Stuffed with pepper jack, bacon and onion. Salt and pepper on was put on as I put on the griddle.

Since the griddle was out, breakfast 2 eggs, sunny side, ham steak and an English Muffin.

This evening I switched to the kettle for wings with the vortex and some pecan. Wings marinaded for about an hour with Frank's Wing Sauce. Bring on the heat. Result were crispy and moist.

We'll see what tomorrow brings.

[58limited]

Leftovers. I ran out of crawfish etouffe but I still have 1/2 of a 10 inch skillet of crawfish cornbread. I found a pint of King's Fish House BBQ Shrimp in the freezer ( recipe posted by tamidw : https://pitmaster.amazingribs.com/fo...use-bbq-shrimp ) and I served it with the cornbread. Delish!

I also made some Knorr 4 cheese pasta to which I added a teaspoon of chili garlic sauce and two chopped Thai peppers. I had some Heat and Serve rolls and included them - they are stuffed with one shrimp and a spoonful of the mac and cheese and were one of the best parts of this meal!

[Clawbear57]

Nice presentation.

[fzxdoc]

It's hard to type when I'm rubbing my stomach in virtual enjoyment of that meal. It all sounds great. Thanks for posting the link.

Kathryn

[tamidw]

Sounds pretty awesome to me!

[ssennott]

First cook with combustion thermometer, i found that it lost the connection was lost from a very close distance. The time done was pretty accurate. So the jury’s still out for me I would have thought the connection would have been equal to Meater thermometers.

[troymeister]

My local Grocery Store today had a 5 Bone Pork Roast for $6.33...Couldn't pass up. So I cut it in half (as best as possible) and put the other half in the freezer for another time.

I had aspirations of doing this elaborate Pork Roast Meal...Well after several hours of yard work in the sun...

I went with simplicity. A Cast Iron One Pan meal on the Weber 22 with SnS...Simplicity usually win out over the complicated.

Seasoning was: Simon and Garfunkel, Onions, Garlic, S&P. Last of the Homemade Duck Stock for Sauce. Oh Yeah!!!

[TheCountofQ]

You just threw everything in the CI then the grill? Started everything together, at the same time. Looks incredble!!

[troymeister]

TheCountofQ I Browned the Potatoes first, set them aside, Then Browned the meat and onions ash the same time. Then I added the Potatoes back in, added stock, garlic and small handful of carrots. Then I put the pan on Indirect Heat until Done....

You cannot put everything at once and achieve any kind of Maillard effect. Ya kind of gotta go in layers.

[fzxdoc]

Yard work all day and you still cooked a meal like that? What a guy! I'm impressed all the way around.

Kathryn

[Michael_in_TX]

This is quickly becoming my favorite way to do pork chops and it comes together so quickly. Dry-brine chops over night then season heavily with 16-mesh black pepper.

Sear in butter and oil, then finish in the smoker until 140 F.



For the sauce, sauté a diced shallot and some garlic in butter. Then add 1/2 cup chicken stock, 1/2 cup heavy cream, and 1/2 cup vermouth (or any dry white wine). Mix, and reduce by half. (I also added some sautéed mushrooms this time around.)

Pour over chops. Yummy.

[gboss]

That looks delicious! One of the best part of doing it in the pan is that delicious fond that forms. You can scoop up all those extra flavors into a sauce when you deglaze the pan. I was thinking you might be able to get a slightly darker sear on the chops by splitting them up into two pans to give them a little room. Any sauce where you start with shallot and butter is heading in a good direction!

[Clawbear57]

Great dish. Thanks for the mushrooms.

[Michael_in_TX]

gboss Yeah, I agree. Cast iron is great, but it doesn't heat all that evenly. I nearly did that, but didn't want to clean two cast iron pans lol. (Now, if it hadn't been raining, I should have done this on the cast iron griddle on the Kettle!)

[ecowper]

Another variant on pork chops ….. my wife really likes the Harissa pork chops that I make. I wanted to do something with that level of flavor profile, but with a twist to change it up. Since I’ve been playing around a bit with Korean cooking lately (the Levant is still tops for me, but Korea is really interesting), I decided to play around with that profile.

I made a marinade using Gochujang, honey, soy sauce, garlic, and ginger. Then marinaded the pork chops in it for about 4 hours. Cooked on the grill in normal reverse sear fashion. Nice and tender (the salt in the soy sauce did its job) and a very sweet and spicy flavor profile.

Stacy says it is a bit different, but almost as good as the Harissa pork chops! Served with cheesy potato casserole and broccoli ….. odd, I know, but nice dinner.

The marinade for 3-4 pork chops is

1/4 cup soy sauce
1 tbsp Gochujang (could do Sriracha if you don’t have Gochujang)
2 tbsp honey
1 tsp minced ginger
2 tsp minced garlic

I whisked it together with chopsticks and then poured in a ziplock bag with the pork chops. I put a few grinds of fresh black pepper on them as I served them. Ideally, I would served with rice and a green salad, but I was shooting for major flavor tonight.

[N227GB]

Recipe bookmarked!

[Clawbear57]

It look like you got it.

[fzxdoc]

Gorgeous sear on those chops. That gochujang sure adds a lovely color. Your fusion meal sounds delicious.

Kathryn

[texastweeter]

Spinich, feta, garlic, and sundried tomato stuffed chicken breast with pasta and pesto.

[SheilaAnn]

Wow, y’all are a tough act to follow this week! Grilled burger with my last poblano pepper (roasted over the chimney starter while the coals got happy). Pepper jack cheese. Shreddy letty, like I like. Pretzel bun.

[Troutman]

I see that Tony C's hiding in the background. Secret seasoning ingredient?

[SheilaAnn]

Troutman yup, it was for roasted potatoes (not shown).
N227GB pepper jack is a really good melting cheese! Burger is there LOL
gboss this was one of those rare times I did NOT use my beloved mustard.

[fzxdoc]

The way that cheese wraps around that thick burger--oh my! Picture perfect.

Kathryn

[Troutman]

Pecan smoked salmon served Greek style on a bed of orzo with grilled veggies, sliced olives and feta cheese. Opa!!

[Michael_in_TX]

Olives, feta, and pecan-smoked salmon. I think I just got my fish idea for the week (if it stops raining).

[SheilaAnn]

Yassou!!

[Bad Hat BBQ]

Nice Combo
Great lookin Fish!

[fzxdoc]

Simple chicken and sausages on the PBC, accompanied with those torn-and-fried baked potatoes that everyone's buzzing about.
Here is the America's Test Kitchen You Tube Video about how the potatoes are made. They are delicious, BTW--so crunchy with the larger pieces having creamy interiors. RonB and wrgilb

Here's how they turned out for last night's PBC dinner:





Kathryn

[Andrrr]

It’s great to see you posting PBC cooks in here again!

[RonB]

Thanks Kathryn. I saw that video, but forgot where...

[Spinaker]

Pork Bellies, Bison Brisket, and some pastrami......or yeah and coffee. The KBQ was a happy camper. (Ripley did not leave the smoker pretty much all day.)

[Bad Hat BBQ]

Looks great.

We have Bison on order...should be here this week!

what was your cooking temp?

[HouseHomey]

"Wrapped it in Tallow." Gangster move right there.

[Spinaker]

I kep temp lower than usual. Around 225 F, I wanted to take my time with the bison brisket. Bad Hat BBQ

[JLR]

Nice to have a smoking partner. My dogs guard an active smoker also, mostly with their eyes shut.
Did you taste the bison brisket?

[Spinaker]

No, I did not try it. I wrapped it early and added tallow to the foil. When the cooking was done, I kept it wrapped up and I did not want to unwrap it. Bummer, because I was curious myself.

[Spinaker]

Update: The consensus was that it was amazing. Serving tray was empty, so that is a good thing. I was able to get a sample, so I will have to let you know when I get home.

[Bad Hat BBQ]

Bad Hat BBQ went vertical:
Burn Off and Seasoning went well...

1st Cook on the NexGrill Vertical Pellet

Trying Chicken Thighs (with Meatheads Poultry Rub) and Cauliflower (Sesame Seed Oil and SPG)
Stove Top Balck Beans (Mexican seasonings w/Chicken Stock and the usual veggies)

[Bad Hat BBQ]

Bad Hat BBQ went vertical:
Results of the 1st Cook on the NexGrill Vertical Pellet

Chamber Temps were about 50 degrees higher then my Therm Pro
Meat Probes were off by 5-10 degrees

Food was very good ; just more like grilled/BBQ ...way short of smoked

I used a huge water pan (Full Tin) and that may have impacted the cook

Set Temp was 275 and it took over 3 hours for the Chicken to hit 162.

Will post Review in "Other Pellet Cookers"

[WayneT]

I experimented with pork neck bones today, for the first time ever. It won’t be my last.


After dry brining for 3 hours, I doused them with OG powders.u


Onto the Pit Boss vertical for a couple of hours to get some smoke on them.


Next, I seared them in a 500F CI skillet for some color and crunch.

They weren’t as tender as I wanted so I…


…finished them in a slow cooker with some real onion and garlic, just a bit of liquid and ACV.


Plated with creamed corn and a stuffed zucchini.

The pork neck is some of the sweetest pork I’ve ever tasted. They were very tender but not fall-off-the-bone tender-perfect texture. I’m gonna try to find a pork neck roast next time and do it low and slow on the SNS for a more pronounced smoke flavor and omit the braising step.

[troymeister]

Very interesting....I grew up on pork neck bones. Mainly in Italian sauce. I have perfected a darn good Pork Neck Ragú. I always thought a braise was necessary. I smoked some neck bones once, braised in some chicken stock with Italian seasonings, added escarole and cannellini beans..Was very good. Let me know how just smoking works out.

[WayneT]

troymeister How about sending me that ragu recipe.

[troymeister]

WayneT in your inbox sir.