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

[jfmorris]

Well, I accumulated two unposted cooks over the past couple of days.

Thursday night I got drafted by the college and young adults pastor at our church to come "help" him flip burgers for 40-50 college students. Originally scheduled to be outside in a pavilion, it got moved inside due to rain, and the event grill the church owns got moved from the pavilion to a covered porch area near an atrium...

Burgers were frozen ones that someone at church thought they needed to thaw in the fridge, which is actually incorrect - they are designed to cook from frozen, otherwise they fall apart, so a few were lost...

Event grill was an 8 burner with two LP tanks - one per four burners. To be honest though, it was not really any bigger than my 6 burner Camp Chef, as far as how many burgers could fit. Always fun to learn the hot spots on a grill you never saw before, let me tell you!



However, the kids gobbled the burgers up faster than I could crank them out! So all in all it was a success.



The pastor that asked for my help in flipping burgers is the bearded guy in the Hawaiian shirt at the left... he tossed some burgers on the grill with me for a couple minutes, sprinkled them with Montreal steak, and promptly got called away by someone, so rather than help as an extra set of hands, I pretty much did all the grilling, and had a young man who was watching me grill run pans of burgers inside...

[jfmorris]

So, we had a fun weekend with a 2 year old granddaughter staying with us from Friday morning to Sunday evening. After burgers, pizza and chicken fingers, I was ready for something better for Sunday night, and did a Saturday night freezer dive and came up with a 4 pound Click Akaushi chuck roast that was hibernating at the bottom of the chest freezer...

I so hate that Click Akashi didn't make it in online business, as their meat is/was really good! This roast had some really good marbling. This is after an overnight dry brine:



Came up with a rub, to be honest, I was low on my normal beef rub, so I mixed it 50/50 with Kosmos Dirty Bird to get a reddish rub and enough to coat the roast before hitting the SNS Kamado about 8:30am Sunday morning before church.



I ran the SNS Kamado in kamado mode, with my 18" drip pan from the Ceramic Grill Store on top of the heat diffuser. No fan controller was used - just the Thermoworks Smoke to monitor things. Cook was at 225F most of the day, and when I got home from church about 12:30, I nudged the vents to get it up to 250F, and we then went to a park to play with the 2 year old a while. Came back and panned the roast around 4pm and covered with foil - meat was 160ish at that point.



After 2 more hours on the grill, it hit 195F, and I moved the covered pan to a warm (180F) oven. Carryover took it just north of 201F before it started back down. After a 2 hour hold, we had taken the grand baby back to her parents, and about 7:30pm I grilled a couple of artichokes, and we decided to slice rather than pull the beef. We used the juices from the pan and spooned some over the slices on our plates.



Simple meal - sliced smoked chuck and grilled artichoke with olive oil and seasoned salt, and a dipping sauce made of Duke's Mayo mixed with Tabasco Sriracha.



It's been a long time since I smoked a chuck, but this one came out perfect. Sliced like this it was pretty much like a brisket flat, but probably more moist than a choice flat if not a prime flat. No waste, and it will be dinner again tonight...

This chuck was a smaller footprint but a good bit thicker than the ones I usually see for sale at places like Sam's Club or Kroger. I think that is the reason for the longer than expected cook time of about 10 hours.

[DaveD]

Looks fabulous! I could not agree more, I miss Click Akaushi real badly. Best beef I have ever eaten.

[jfmorris]

DaveD I have 2 slabs of beef ribs from them, a tri-tip and one more chuck roast. They've been there for a while, so I'll be cooking them all up soon. Heck, I may pull some ribs out for this weekend...

[ilooklikeelvis]

I picked up a carbon steel wok from CGS for my BGE, and have been doing high-heat stir-fries. Still working on my technique, but I assembled a hoisin-based marinade for some pork shoulder, browned that up first, and removed it.. Then charred up my veg. Then combined it all (along with some noodles) for last fry. Came out really tasty.

[mrteddyprincess]

Cool set up!!!

[jfmorris]

Looks great!

Question - did using hoisin sauce in the marinade lead to any burned on sticky stuff in the wok? I use hoisin but in the finish, as my experience with sugary stuff on the flat top has led me to avoid sugary stuff until the very end in the wok, so that I didn't have a burned on mess.

I've not tried my wok outside, but should. Ought to be easy over charcoal on the kamado or kettle. Then again, the flat top is just too easy to fire up...

[ilooklikeelvis]

Hi jfmorris! The sugars did carmelize on the bottom a little, but I kept the whole mass moving as best as I could throughout. I was pushing 700F as well, so a lot of it burned off too. But I did remove the liquid after browning the meat, and added it back with the noodles at the end.

[gboss]

I mean, it was at a restaurant but we cooked it at the table ourselves.

Yakiniku in Toyama Japan.

[Michael_in_TX]

I love the umbrellas!

[barelfly]

One of the two butts that were smoked. Rubbed with Meat Church The Gospel, smoked with some cherry and sugar maple chunks. These went faster than expected, cooking at 250. After a 10 hour smoke to get to 198-200, double wrapped in foil and back into my cooker with the temp set at 140 and held perfectly for another 8 hours until about 1pm when we got home from the boy’s graduation. Had Hawaii King Rolls to make sliders, slaw and baked beans along with Carolina Mustard, Lexington Dip and Blues Hog Original sauces for everyone to enjoy.

man….what a weekend. Time to kick the feet up and relax a bit!

[Jim White]

Yum!

Congrats to the grad!

[Clawbear57]

Like the final product.

[SammyJ]

Jalapeno Cheddar Sausage Dog, with hot dog chile.

No Buns, we are going Keto

[SammyJ]

Jalapeno Cheddar Sausage Dog, with hot dog chile.
No Buns, we are going Keto

[texastweeter]

Watch that Chili, many are thickened with oats or other starches.

[Andrrr]

If you’re going keto, or at the very least limiting carbs, don’t assume anything is low in carbs because of what it should be. Look at labels, realize everything is loaded with carbs, then start making your own stuff!

I will say though that cutting bread is the logical, and not so easy, first step.

[SammyJ]

Andrrr Well said, they love to hide ingredients

[Troutman]

Shrimp and Oyster Stuffed Whole Flounder from the Louisiana Real and Rustic cooking series;

[ilooklikeelvis]

Wow. I would DESTROY that! Yum.

[Clawbear57]

I know that had to be delicious.

[jfmorris]

I keep SAYING I need to grill more seafood. Now I just gotta get off my rear and actually do it! This is inspiring and looks amazing. I would have to lop the head off for my wife to eat it though... she's kinda finicky that way. I grew up eating fish cooked that way though (usually in a skillet).

[mnavarre]

Steak and shrimp udon with Banchan's Hot & Spicy and XO Sauce. I added some hondashi to the sauce, which worked really well. The little bit of smokiness from the steak and the dashi made up for the lack of any real wok hei. That's definitely a trick I'll be using in the future.

[Zman23]

Posted this last night in the wrong thread (probably should have posted in the what am I drinking thread!). Anyway, chicken and andouille cheesesteaks on the Blackstone!

[texastweeter]

Dutch oven yard bird, greens from the farm, home fry's.

[Bogy]

Busy day. I baked a loaf of bread. No picture. Then I started a Chuckie in the Blaz'n. Used some PBC General Purpose rub. Later I cubed up part of a pork belly for burnt ends and added them to the smoker. I kept things simple with several applications of Kosher salt and MMD. Finished them off with some Cookies BBQ Sauce. No gluten and no high fructose corn syrup, so it works for my wife. Still later I added a turkey breast to slice up and vacuum pack for my wife's lunches. I poured the gravy mix over it and added a dash of MMD for good measure. Nothing got wrapped, kept the cooker at about 265.



My wife added some mashed taters from a handy packet and a can of green beans.


No more pics of the turkey, but the samples we tried were juicy and delicious.

[Clawbear57]

Nice meal.

[DaveD]

That looks great!!

[SheilaAnn]

SheilaAnn is the monochrome queen! Roasted sweet Italian sausage, garlic bread…. And the real star of the show. RG Corona Beans with tomato sauce. Garnished with feta. Recipe courtesy of Evan Kleiman (kcrw here in LA).

https://www.ranchogordo.com/blogs/recipes/baked-royal-corona-beans

this is the market where I work 💕

[Michael_in_TX]

Very cool.

[fzxdoc]

I enjoy seeing your monochrome dinners because they're deceptively packed with flavor. Nice job. And thanks for the recipe link. I was surprised to see an overnight soak on those RG beans.

Nice touch, topping with feta.

Kathryn

[Mosca]

Well, I scratched my itch for a kolbassy egg and cheese on English muffin sandwich.
The playaz:




The cook:







One thing I really like about the griddle is that, when things get done out of order, I can just move them over to the cooler side to hold until needed.


The assembly:







Onion slice, kolbassy, pepper, egg, cheese.

And the results!





AAAAAH, HAHAHAHAHAHAHAHAHAHAHAHA!!!!

That’s how it tastes.

[Michael_in_TX]

You are not messing around with your cheese slices.

[Mosca]

Michael_in_TX No sir I am not! 😄

[Clawbear57]

You are having too much fun with that griddle.

[Prof Bunky]

Just a burger with cheese on the bottom to be fancy. And a side of smashed potato and onion.

[Spinaker]

That looks fantastic!

[KimO]

The smashed potatoes look great and you get fancy points for the burger!