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

[CLB3]

While I read through this thread almost every day I have not posted in a long while. So, it is time to rectify that.

Recently I built a drum smoker. I had been thinking about it for a while and decided to pull the trigger.


Here is a picture of it from Saturday as I did the seasoning/burn in. That being done it was time for its maiden voyage. So, on Sunday I smoked a rack of Wild Fork St. Louis cut ribs. They were smeared with mustard, rubbed with Bad Byron’s Butt Rub, smoked over a fire of Royal Oak briquettes and hickory and finished with a little Sweet Baby Ray’s sweet and spicy The results, both the drum’s performance and the finished ribs, were outstanding. The pictures do not do them justice. So, I am counting this build as a great success, looking forward to many, many more cooks on it, and thinking of my next project.

[USFBullsFan2819]

Nothin ugly about that drum!

[texastweeter]

Something supremely satisfying about cooking on a pit you made with your own two mitts. Bravo sir.

[CLB3]

Again, thanks to everyone. I will do a detailed build thread soon

[Richard Chrz]

Plancha cook on my 22 kettle. Open face sausage egg and cheese on sourdough ciabatta.

[RichieB]

Something I haven't had that I can recall, Skirt Steak. My wife got it at Market Basket. The closest one is 35 miles. She goes to meet her friends in Northborough, about 55 miles where an MB is. She always stops in. They have a great meat department. 3 butchers on hand. She had them cut a tri tip.
Sorry for the digression. I did a marinade about 6 hours. Tater, seasoned salt and smoked paprika. All done on the Spirt. Nice.
No plated pictures but the last is a shot is a bit of leftover. I see taco and my future.

[barelfly]

Skirt is so good! and you cooked that great. Yes, tacos….stir fry…I’ll eat all!

[texastweeter]

My favorite cut for jerky

[barelfly]

Pad See Ew - well….without the rice noodles and just rice. But this is such a great dish from the recently James Beard awarded book The Wok.

[Elton's BBQ]

KISS BBQ

[DTro]

Tortilla for the win!

[SheilaAnn]

And ketchup doesn’t belong n tacos, either 🤪😉

[HotSun]

SheilaAnn ... you know what my daughter calls ketchup? Tomato smoothie. 🤣

[Spinaker]

Threw some pastrami on the Egg for tonight! This one has been sitting in my fridge all rubbed up for a couple of weeks. I am guessing the bark is gonna be well set. 😊

[HawkerXP]

The aircraft was in Maine this past weekend. Got the crew to bring some 🦞 home.
1.5 pound 🦞 with homemade, from box, Red Lobster biscuits.

[CandySueQ]

Beautiful! That's a feast!

[Michael_in_TX]

Yum!

[hoovarmin]

That last shot brought tears of joy to my eyes.

[HotSun]

I am easing my way back into posting after a long hiatus. This was yesterday's grilling session. Nothing exotic, but definitely had a sausage theme happening:


The little ones are Johnsonville cheddar brats (my daughter's request), medium sized are Kiolbasa (our family favorite brand of kielbasa), and the longer ones are Gaspar's Portuguese style linguica. This is in my Kamander, direct heat, over Kingsford Premium charcoal.

After the first turn:


Ready to serve:




Plated:

At little bit of each for me, with some roasted broccoli, white rice with some Peruvian sauce, kiwi strawberry soda, and fried perogies (not shown).

Delicious!

Just a few side notes about fuel: I have mixed feelings about going back to briquets. They are consistent and predictable, but they don't burn as hot as my lump charcoal, and there is a lot of ash. I had forgotten how cleanly lump burns. I had problems with the lump charcoal last year, so figured I would go back to briquets, which I had never used in my Kamander until this year. Last thought: I am going through a lot of briquets, quickly. I have a bag of Frontier lumps, so I'll give that a try, at least until I can track down some B&B as some of you recommended.

[DaveD]

1. That meal looks totally tubular, man!

2. Glad to see you back from hiatus!

3. Another vouch for B&B. Slow, consistent burns. I've been ordering it online from Dick's Sporting Goods, typically about $15 for a 17.something lb bag, and usually free shipping. Noplace near me stocks it, so that's my only option.

[ofelles]

No hot dogs.......YEA!!

[JCBBQ]

Made some tomato chili jam and topped off leftover veggies, steak and a couple fried eggs. Awesome lunch.

[hoovarmin]

You make some damn good food brother

[JCBBQ]

hoovarmin That made my day! Thank you so much.

[Spinaker]

Just before the wrap! Man do I love pastrami.

[mrteddyprincess]

Tuesday dinner. Teriyaki pork tenderloin with Brussels sprouts, mushrooms, and bacon bits. Princess said, "Will you marry me?" (I said yes.)

PK360 cook with Jealous Devil charcoal WayneT . Internal temp 140 F.

[Smoked Transistors]

I'm a big fan of Jealous Devil !

[HotSun]

You had me at Brussels sprouts... wow that all looks great.

[hoovarmin]

I gotta get in on this Brussel sprout action.

[Richard Chrz]

Taco salad basket over a bed of romaine, homemade guac and pico.

[Jim White]

Yes, please! I'd like one of those and a frozen margarita, no salt.

[DaveD]

Looks delicious! And one can just pick up that paper and pour it right down one's gullet!

[Red Man]

My grocery store had fresh copper river sockeye salmon for a price I couldn’t resist. It’s usually around $40/# when it first hits the stores each year and drops right before it disappears. My store had it for $20/#. I love fresh Alaskan sockeye!

[SheilaAnn]

Red Man $40/#?!?!?! I wish. Last I saw here, it was going for $70!

[hoovarmin]

I had never heard of the Copper River salmon and just happened to be in Seattle in June and had some the first night I was there. I ate it at almost every meal for the duration of the trip. So darned good.

[SheilaAnn]

A montage of home cooks and work prep.

Creekstone Pork Shoulder. I prepped 300# Monday. This pork is beautiful. Y’all will hate me for what I pay for this. There are a dozen more hotel pans. We make adovada for several menu items.



this is a childhood favorite dish. Jelly Omelette. I used our homemade mulberry-strawberry jam. Ugly AF, but so delicious!



and another simple supper. Italian sausage with red bell and mushrooms.

[Bogy]

SheilaAnn how can I properly hate you if you don't tell me how much you spend?

[SheilaAnn]

Draznnl it must be a Midwest thing. Or is it a Polish thing?

[hoovarmin]

It all looks so amazing!

[Michael_in_TX]

I love the Greek-American flavors of lemon, yogurt, oregano, and cucumber and this dish has all of it: Greek-American Steak with Rice Pilaf.

First you take a flank steak and slice it relatively thin, then marinate it overnight in red wine vinegar, extra virgin olive oil, garlic, pepper, and oregano.

Here's what it all looks like when done...



The next thing to do is make the rice pilaf, which is incredibly simple if you have a rice cooker or instantpot. First, wash two cups of basmati rice until the water runs relatively clear, about four to five washes. (Aside: this is the first time I washed rice and it did make a difference!)

In the cooker, melt 4 tbl of unsalted butter then saute one cup of uncooked vermicelli until toasted, about four-five minutes. Add in two cups of chicken stock, the two cups of washed rice, the juice of one lemon, and 2 tsp of salt. Mix and then run the cooker on the white rice setting. Mine took 12 minutes once it pressurized.

Look at that gorgeous rice. The toasted flavor of the vermicelli is wonderful and adds a nice color contrast.



To cook the meat, I used a cast iron griddle on the stove as it was raining outside. You want this hot, but not as hot as you'd normally go for a steak or fajitas, after all, you do not want the garlic to burn that is clinging to the meat. I opted for about ~350F - 400F. Put the steak on in batches. This cooks quickly as the slices are so thin. Once you get a little browning on both sides, it is done.

I didn't get a shot of the griddle with the meat on it, but here is an aftershot....



To serve, put a generous scoop of rice in a bowl, followed by several strips of steak, the some tomato wedges and some cucumber slices, and finally, a scoop of tzatziki sauce.



This dish is so well-balanced. You've got the fullness of the rice, the tangy-pepperiness of the steak, the acidity of the tomato and the lovely coolness of the cucumber. It is stupidly good. The red wine vinegar also does a decent job of tenderizing the flank steak.

[SheilaAnn]

I bet this is just as good with lamb or chicken, too. Very nice!

[N227GB]

Aldi had a "find" of cryo-packed butterflied boneless leg of lamb the other day, so one of those is in the fridge right now. Now I know what to do with it!