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

[JCBBQ]

barelfly clearly you’re unaware of my physique 😉

[Spinaker]

Hahaha, that is true Jersey right there 😂😂

[JCBBQ]

Spinaker hahaha

[Panhead John]

😂😂😂

[Spinaker]

Well after 18 hours, she’s all done!!

[Spinaker]

No, on the grate until I have the bark I like. Anytime I wrap a shoulder, I throw it in my stainless pan and then wrap the top with foil. I add a stick of butter (Sue me) a touch of sauce and some rub the pan. Then I braise it until it is at 200 or so. Richard Chrz

[Clawbear57]

Excellent cook.

[Spinaker]

Thanks! Clawbear57

[SammyJ]

Ketogenic by design,

big beef, pepper jack cheese, and a side of dukes. the red is tabasco.

[Panhead John]

Bonus points for adding the Tabasco!

[Clawbear57]

You are a better man than I . I would have cheated by now

[Richard Chrz]

Fired up the 22 kettle with the plancha. Carmalized onions, mushrooms, and my first run on a sourdough brioche buns.

[Richard Chrz]

SheilaAnn, my parents and my wife really liked them, but they have too much bias. I’m probably pretty young in my understanding, Thank you DaveD , how can one argue against a bigger burger? 😜

[Spinaker]

Man, your burgers look fantastic

[Clawbear57]

Gimme, gimme, gimme.

[skipsdaughter]

Fired up the grill for these maple soy chicken thighs for quick sandwiches.

After dinner I made this strawberry rhubarb caramelized onion jam. Several small samplers and a larger container for me.

[DaveD]

YUM! Put that on a toasted onion bun...

[Richard Chrz]

Looks awesome, certain it tasted that way too!

[Spinaker]

Looks fantastic Gwen! Love the flavor combo, especially over live fire

[au4stree]

Had some buns leftover and some grind I made in Dec(brisket/chuck/sh. rib). My oldest wanted in on the action. His mom isn’t happy with the shaved head😂.

Smash burgers were good, still learning this gasser grill.

Huskee, you inspired this cook with your griddle tool talk.

[SheilaAnn]

That’s not shaved! Of course, I don’t know how long his hair was to begin with. Yummy burgers!

[barelfly]

That’s just high and tight!

[Clawbear57]

Start the young man on his legacy.

[JCBBQ]

Memorial Day Weekend has begun. NY strip steaks w Chimichurri. I lightly grilled romaine w a kind of Caesar dressing. Tomato/mutz and tots. Great start to the weekend.

[theroc]

Great looking plate!

[Clawbear57]

Great start.

[Andrrr]

Dang dude, that looks so good!

[Panhead John]

Let the jealousy begin! If this don’t make Hot From The Pit….well, it’s probably rigged.

[Texas Larry]

Oh,yes. One of our faves.

[Richard Chrz]

I see a PJ’s pizza hits thread.

[ofelles]

Richard Chrz You've been told before.......DO NOT encourage him!!!

[DavidNorcross]

Tuna melts on the griddle.

[DaveD]

Looks amazing!

[ofelles]

Okay hungry.

[Clawbear57]

Perfect picture. Food looks great.

[Michael_in_TX]

Lemon-pepper pork tenderloins!

Pork tenderloins marinated in Lawry's Lemon-Pepper Marindade (this stuff is legit) for 48 hours (oops) and then seared over charcoal and then smoked indirect with hickory chunks until 140 F internal. Served with grilled asparagus and Stove Top stuffing.







Absolutely fan-taste-ic!

[jfmorris]

So, really impromptu cook of my last Click Akaushi tri-tip tonight. Thawed in a sink of water in the cryovac while I got the Kamado setup and going. Only about 30 minutes of dry brining before hitting the grill with some Hank's Signature Steak rub.

Really good marbling going on here…



Basically emulated a Santa Maria style grill for this cook. Lid open mostly, fire in the bottom and SNS elevated grate for the entire cook.



Got a nice crust even 18 inches above the coals. Then, as the meat was about done, SWMBO said “there are mushrooms in the fridge”. So I tossed a bunch of stuff in a skillet with the shrooms and dropped it on the grill..




Served with home made Hefeweizen, made for a great meal!



And to finish it off, a sweet strawberry cheesecake cup made by Yvonne…

[ofelles]

Okay your next in line to get a Santa Maria. LSG LSG

[theroc]

That's just crustylicious. But sympathies for cooking your last Click tri-tip.

[jfmorris]

ofelles haha I don’t think so! Right now I think I am at my grill limit. Maybe one of those Santa Maria addons for a Weber kettle, but then I gotta store it…

[Bad Hat BBQ]

Day of Ribs (Post 2)

RIbs from Wegmans seem pretty nice. Trimmed and pulled the membrane

Reveille slated for 06:45

Ribs should be on NLT 07:30; running Delilah at 275

[Richard Chrz]

Awesome, looking forward to following the cook.

[SheilaAnn]

Friday Night Pizza was a deep dish Chicago style. I took from a recipe from Pequods. It was a laminated dough, which was nice. Not my ultimate jams, but it didn’t s*ck. Too much sauce.

[Draznnl]

Pequod’s is my #2 fave pizza. Where, may I ask, did you get the recipe from?

[SheilaAnn]

@Drazznl

https://pequodspizza.com/blog/how-to-make-deep-dish-pizza/

[kjbarth]

Beginning of Memorial Day weekend, under a crescent moon and by a nice fire, reprised my Hasselback chicken breasts from a couple years ago, wet brined, filled with fajita veggies, covered in 2 Mexican cheeses.

[JCBBQ]

Got the same fire pit

[Panhead John]

Great looking cook! I’m not jealous of your backyard at all….nope, not a bit.

[BKYDBBQ]

Fired up the Meadow Creek PR42G to cook some butts for friends and decided to throw on a piece of Pork Belly for me...


Almost ready to wrap -

Pork Belly came out fantastic -