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

[58limited]

I'm not the cook for this just the invitee.





Edit: At home now, all the bones and parts are in the stock pot. The host didn't want them and gave them to me. I figure we can get together and use the stock for a big gumbo cook in a few weeks

[58limited]

barelfly The pork was melt-in-your-mouth tender, the skin nice and crispy. There were two gators in the bayou:a 7 footer and a 10 footer. They got mad when I took all the bones to make pig stock. The 10 footer flipped me off and mumbled something about don't get in the water. I replied that when I do get in the water he's gonna become gator boudain.

[Richard Chrz]

This is definitely a bucket list cook.

[barelfly]

haha. Eff them gators!

[troymeister]

I have been taking a break from cooking out because I have had a lower back issue. It seems to be resolving so here is tonight's cook out:

An on Sale Small Rack of Lamb, some Weber Grill Baked Potatoes, and foil Roasted Broccoli Rabe...

[Troutman]

Fantastic looking lamb.

[Clawbear57]

I have a ZGrill pellet.

[treesmacker]

Damn lower back pain - it can be debilitating, I know! Terrific looking cook!

[Michael_in_TX]

This is mostly leftovers, but wow oh wow, if you have not tried Alabama white sauce on pork chops, you must, you absolutely must!



(Also, my plating is on point tonight!)

[Clawbear57]

I'll say it is.

[TWBarbecue]

Excellent! 👏

[JLR]

I really like Alabama White Sauce also. That looks delicious.

[theroc]

Sakura pork chops. Sous vide and seared. Served with braised cabbage and sauteed mushrooms.

[theroc]

SheilaAnn - 3.5 hours at 140F. They were thick and partially frozen, and I wanted to run a bit long to tenderize them.

[TWBarbecue]

Looks delicious!

[treesmacker]

Sous vide chops - love em! Very nice meal!

[mnavarre]

Decisions, decisions...



The struggle is real, folks.

(SPOILERS: I ended up going with Signature)

[Mosca]

Honest, I’d take all of those, dump them in that big 1/4 full Grill Mates container, and shake that sucker up.

[N227GB]

Need to save the Hank's for special occasions!

[DaveD]

But now we can make our own Hank's! So use it with impunity!

[Spinaker]

I was on the tail end of a 24 hour fast and I could not wait for better pictures. 😂 This Wagyu Z steak was incredible. Reverse seared on the BGE. I also made some broccoli cheese mash. For sure gonna buy again!

[Spinaker]

Thanks! No Thermapen and my grill light was out, it was an interesting night!

[KimO]

Looks awesome!

[Clawbear57]

Did well friend.

[mnavarre]

Been a minute since I had a nice steak, so steak and taters.


kinda nailed it.



My wife always gets weird when I use my pocketknife for food. I don't know why, I mean it's clean. I wiped it on my shirt and everything.

[fzxdoc]

Every wife who reads this is shaking her head (and smiling).

Kathryn

[N227GB]

I've been known to use my Leatherman tool in my hotel room to slice tomatoes and cucumbers for salads. The engine oil residue adds to the flavor profile.

[DaveD]

Shaka... when the walls fell.

[Troutman]

Here's something easy and a crowd pleaser. Chicken and waffle sandwich treats. Chicken is knock-off Popeyes recipe, to follow soon!! I mean who doesn't like chicken and waffles??

[TheCountofQ]

Now ya know, we are gonna hold ya to that Popeye's recipe (hopefully the spicy).

[fzxdoc]

Yes, please.

K.

[DaveD]

Well hell, I'll put up my hand. I really don't care for chicken and waffles. I've always been baffled that anyone finds it appetizing. Sorry!

[Richard Chrz]

Sausage egg and cheese sammich with my sourdough flat bread, used the 22 kettle and plancha.

[Clawbear57]

SEC sammich is always good.

[treesmacker]

Your pics 👍, your food 👍🏆

[Spinaker]

This SRF brisket is gonna be gooooood! (SRF on the bottom and Prime on the top)


Also, this might be the biggest brisket point I have ever cooked. (USDA Prime)

[Spinaker]

Yep, I always do. They really are two different cuts and they are done at different times. Additionally, it cuts the total cook time waaaaay down.

[Richard Chrz]

When you say way down, would you mind sharing your preferred temp and rough amount of time, obviously there are factors. Just curious. I’m now tempted to break down my SRF when it arrives.

[Spinaker]

I would say cooking a whole brisket on the KBQ, at 250 F, would take 10-12 hours as a full packer. Separated, I can get the packer done in 3-4 hours and the flat in 6 hours. Richard Chrz

[Elton's BBQ]

Shortribs today.. Served with potatosalad and bbq-beans.

[treesmacker]

Ohhh - pic #7 - that one got me 👍.
Makes me kinda miss my Weber Smokey Mountain - I gave it to my son when I bought my pellet cooker.

[fzxdoc]

What a classy dog, eating with a fork! Beautiful cook, Elton.

Kathryn

[DaveD]

Now THAT is what I call Amazing Ribs!!!

[SammyJ]

Rib Cook on Kettle has started
Kettle startup, Peach wood nice on ribs

Lesson 1, dump a half chimely, to get ring started and temp up fast.
Settled out at 240. PEACH wood on ribs

Ribs look awesome, only used 1/3 of the charcoal ring.
I am loving my Kettle

[Michael_in_TX]

Oh wow, I just made the best beef jerky I ever have. I can't stop eating it!

I took some eye of round roast slices and marinated them for nineteen hours in nearly equal amount of soy sauce, Worcestershire sauce, Frank's Hot Sauce, and a little bit of Prague powder thrown in as a safety buffer.

I learned from my last jerky experiment that it is much easier to arrange the slices (after draining the marinade and patting them dry) on the racks, then put the racks in the smoker rather than trying to arrange them directly on the racks in the smoker (especially when it is already fired up).





And in the Chimp they go to hang out for ~2 hours at 190 F, PID mode....I fired up the smoker after putting the racks in so they got that "start up" smoke. This probably wasn't necessary as at low temps, the Chimp is actually quite smoky.



190 F is actually as low as I have ever gone on the Chimp and it struggled at bit to keep it there. At higher temperatures, PID mode will keep it locked on a specific temp, but at low temps (180 F is as low as the Chimp will let you go) it does fluctuate. It kept it between 185 F and 200 F the entire time, which was fine.

I probably should have pulled some of the smaller pieces at the 90 minute mark. That is one thing that I have learned with jerky: consistent thickness of slices is a big deal.

Here's the first batch I pulled off:



It is incredibly good. It is everything you want in jerky....it's salty, you can taste the smoke mixed with the umami from the soy and Worcestershire sauces. The Franks Hot Sauce gives it this wonderful peppery-spiciness. I can't identify that it is Frank's in particular but it's the right about of heat as to not to detract from the other flavors.

Also, the jerky is quite tender....perhaps a bit too tender for my tastes. As strange as it may sound, I may cut the next batch with the grain to compare.

I think this is probably going to be my base or "generic" jerky recipe. Now to just work on those slice thicknesses!

(And I can't stop eating it. Half that pile is gone.)

[Jerod Broussard]

You just describe the exact reason I don't make jerky. Slice, marinate, smoke, dry......Gone in 60 seconds.

[N227GB]

It's been at least 20 years since I've made jerky. I need to get on the ball! :/

[Clawbear57]

Look good to me. I'll eat that.

[Spinaker]

One more shot of this absolutely massive brisket point. Can’t wait to eat this thing.

[Jerod Broussard]

For a non-Texas point I would say it's a'ight.

[Spinaker]

For being 1000 miles away from Texas, this Minnesota boy will take it!! ✌️ Jerod Broussard

[Elton's BBQ]

Could even been eaten here in Norway!

[Donw]

Dinner tonight. Chicken and ribs with homemade hush puppies. Don’t usually sauce ribs but tonight I made up a South Carolina mustard and vinegar sauce and it really went well with the ribs. Chicken skin was nice and crunchy.

[fzxdoc]

Perfecto!

[Clawbear57]

Yeah man.

[Elton's BBQ]

Nice!!