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

[Huskee]

A few days old, but this was last Thursday's fish camp fire-grilled ribeyes with FireMan. They weren't Grade A, they were discount steaks (4 for $23), but they were good enough. No knives so we ate with plastic forks and our hands like the distinguished gentlemen we are. I wish I'd added more pepper, they were a touch mild. Cooked over oak, and what I guess was maple, coals.



Then we fire-grilled some chicken nuggets. Short story: my dad discovered that taking a bag or 2 of frozen chicken nuggets is very easy camp food- if they thaw in the cooler who cares, heat 'em up in a skillet, no mess, everyone loves 'em young & old, win win! Well we decided to try them over the fire. Another win! A slight smoke hint and crispy as an oven!

[Huskee]

fzxdoc barelfly Thank you! Troutman We prepare for not catching fish, and we're great at not catching fish.

[Spinaker]

Forks? Never heard of them on a camping trip. LOL. You should see how I eat in the Boundary waters. Especially when I am camping alone. Animal style comes to mind.

[Troutman]

Huskee That's why they call it "fishing" and not "catching" LOL

[barelfly]

Brisket last month, pulled pork this weekend….and the aftermath dishes are what I love more than anything! So of course, I had to make green chile pulled pork tacos!!!!! I had to seriously hold myself back from making another batch of three last night 😂

[hoovarmin]

Yum!

[Troutman]

I know right? I'm doing a brisket this weekend and all I can think about is tacos with the leftovers and grinding the culls into burgers. BTW I still got some hatch chiles in the freezer, what did you use to make your salsa?? Looks mighty tasty!!

[barelfly]

Troutman - right!!! Ha. I went the easy way and used a local company’s jarred salsa - Sadie’s Roasted Green Chile Salsa. It’s pretty good and easy to just add in. I was home alone last night, so went with the 2 minute warmup dinner!

[hoovarmin]

I used to think rotisseries were gimmicky until I got one. Best chicken I've ever eaten last night. I wet brined it for 5 hours before the cook. I intended to keep the temp at 350 but using the Joetisserie makes keeping the rig airtight impossible, so I allowed my temp to jump to 400. Didn't matter, it was perfect.

[Spinaker]

Feed the Flame worthy! Get it over there.

[RonB]

Yes - there's just somethin' about spinning a bird that just makes it better.

[Andrrr]

Hell yeah!

[N227GB]

Chuckie done on the Weber Electric Q1400. We still have a lot of tree debris from the hurricane, so no charcoal is being burned here. I've hot-rodded the Weber; replaced the cast iron grates with skinny stainless steel, then placed the GrillGrates from my WSJ on them. To make the Q easier to clean, I've lined the bottom and lid with aluminum foil that gets swapped out every few cooks. I put wood pelets in a small stainless tube.

I usually light the pellets with a little Bernzamatic torch, but for some reason, I lit them running on high for 30 minutes. I was rewarded with an internal temp that kept wanting to climb. I usually end up chasing temps the first few hours, but this was nuts. I shoved my BBQ pliers in the lid to let excess heat out for a while.

I've been experimenting with Prague Powder for a fake smoke ring. Just a bit on the one side. Still too much.

Went on at about 10:30 AM, Off a bit after 9 PM, then wrapped to be cambroed in the kitchen oven. Not as good as what my PBCj did, but acceptable.

[SammyJ]

Kettle Spatchcock

[Bad Hat BBQ]

Sweet!!

[Clawbear57]

delicious.

[FlashHokie]

Vortex wings. One of my favorites!

[HawkerXP]

Metal handle Weber? Wow!

[FlashHokie]

It's actually a Sampson Dominion kettle grill. I do have some metal bowl handle Webers too.

[Clawbear57]

Yeah.

[au4stree]

Cuban sammiches. Roasted the pork loin on my rotisserie and cheated on the rest. Shaved deli ham, baby Swiss, fresh Kaiser buns, clausen dills, French’s mustard and garlic butter. Our local cuban sandwich shop quit making the bread themselves ( the old man passed away). Still, a great sandwich!

[barelfly]

Gawsh has it been forever since I’ve had a Cuban!! That looks so good!

[au4stree]

Locally we are spoiled, a local Cuban family runs a sandwich shop. Best Cuban sandwiches, I’m a regular. Such a simple sandwich to pull off.

[SheilaAnn]

Loves me a good Cuban sandwich!

[Spinaker]

Post workout Brisket & Belly.

I have been on the hard Keto/OMAD train for the last 3 weeks. Down just over 20 pounds. (Half is purge of water weight, but still pretty happy so far.) I am trying to cut down to 275 this summer.

[Bad Hat BBQ]

Congrats on the progress AND Great Cook!
I am on a similar journey with cutting the weight. Retired this week and already a huge improvement with eating & exercise habits....keep up the good work my friend!

[Spinaker]

Thanks you too and congrats on your retirement! Bad Hat BBQ

[SammyJ]

Roger on the KETO. Congrats and nice keto food

[Skinsfan1311]

Rotating stuff out of the freezer, and found a frozen, smoked point.

[mrteddyprincess]

A service organization I belong to cooked up hamburgers and hot dogs for 220 kids and parents today on their last day of preschool. I used my Blackstone 28 in to cook 30 lbs of Gordon Food Service patties. Filled the grease trap twice. Good time had by all!

[Panhead John]

Way to go Brian! Good job……

[Clawbear57]

Doesn't it fill good to help others while doing something you enjoy😇😇😇.

[mrteddyprincess]

James, Clawbear57 yep. About the greatest thing ever. I was outside on a low humidity 70 F day cooking for little kids. I don't know what else would have been a better use of my time!

[Attjack]

Chicken, basil, garlic, shallot, ginger, and fish sauce for the win.

[Richard Chrz]

Money shot! Looks incredible.

[Draznnl]

Are you sure you don’t want to adopt me?

[SheilaAnn]

SJUfeller burgers. The grind is 80/20 like I like. Out of the package it is super dense! I formed the patties and let them rest a while while I set the grill. Once on the grill, I felt like they “relaxed” a bit. Brioche bun with sesame seeds. Pepper jack cheese. You know the rest! Overall, very pleased.

[SheilaAnn]

Attjack seeing as how I use enough mustard to never go “bad” and I make my own mayo…..I think I’m good :🤣🤣🤣🤣

[Attjack]

SheilaAnn I've been wanting to locate a gallon-size Dijon because we go through it so fast and because it's so hard to get the last bit out of those bottles.

[WayneT]

Always, ALWAYS, killing it with your burgers!

[Spinaker]

Marta has been holding steady as a rock all night long. This pork shoulder is going to be great.

(This is also why I don’t cook at 225 F, I am about to kick this up to 275 F, where it belongs.)

[JCBBQ]

Baharat chicken and an Ottolenghi beet and leek salad.

[SheilaAnn]

JCBBQ I was gonna say the molcajete looks like a beast!

[JCBBQ]

SheilaAnn it’s incredible. Real life saver making BBBR bc I can shred 4tbsp of black pepper corns in less than 2 minutes.

[barelfly]

Yes, but even 2 minutes can put up some popeye arms!

I have a very similar molcajete and need to use it more!

[Bad Hat BBQ]

The Day of Ribs is almost here....

Saturday I will be cooking 12 Slabs of Ribs
10 Slabs for a Fund-Raiser and 2 for the House

I will start early and folks will stop by and pick up their Slab around Noon

Bad Hat BBQ just opened up a Drive-Thru !!


It has been a busy week
23rd -- 62nd Birthday (WIfe surprised me with taking me out to a fabulous 5 course French Dinner & Wine Pairing)
24th -- Last Day of Work

Almost done building PVC frames to support anti-Bug & Bird Netting around SWMBO's Garden

26th - Prep Day (Went with the Ribs from Wegman's...they look pretty good)
27th- RIb Cook
27th- Bad Hat BBQ Game Night (Cooking Elk, Buffalo, Venison & Kangaroo)

PICS To Follow

and a shout out Old Glory ....who has a big Rib Cook scheduled this weekend
(May the God's of Fire & Smoke smile upon you!!)

Cook PICS To follow!!

[Old Glory]

Bad Hat BBQ My cook is next weekend but I still plan on taking pics and posting up the cook. We should start a thread to follow our efforts. Good luck and roll that smoke!

[Bad Hat BBQ]

Thanx Bro

(Not Sure I know how to "start a thread")

[Clawbear57]

Tell your wife that she can take me out for a five course dinner like that anytime.( ps. you can come also)😎.