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

[Johnny Booth]

BBQ Pork chops on the PK.
Cooked at 350F with some hickory.
Carol likes dry rub, I use a light sauce.

[Skip]

just a simple sausage, onion, and pepper pizza. My first time trying the Thin Crust Cook's Country Tavern Style Dough. IMO it's a VG thin crust. Next time I'll roll it even thinner to see if I can get to that "Cracker Crust" point. Thanks SheilaAnn for the post about this recipe a few weeks ago. It's an easier recipe that Kenji's Chicago Thin Crust.

https://www.americastestkitchen.com/cookscountry/recipes/11082-chicago-thin-crust-pizza

[SheilaAnn]

Skip right? The idea of just leaving the dough sit out is odd.

[Bogy]

I'll give you a like, because the toppings look good. But I've never been a fan of thin crust pizza. You might as well eat a piece of cardboard. When I lived in St. Louis "the" pizza chain was Imo's, with a thin crust like a cracker. I ate there once.

[ofelles]

Had a Potluck last evening, Saturday, with about 15 of us. Way to crazy to get any pictures at the event.
3 Creekstone farms pork butts about 9# each all rubbed with Meatheads pork rub and ready to go in the smoker.

Since I ordered and got my Santa Maria grill the cabinet has been feeling lonely and neglected. So it was time to show him some love. Warming up to 180F with KBB and hickory chunks.

Loaded in at 5:30 PM Friday

Ran at 180F for 3 hours and turned up to 220F for the night. About 6:30AM Saturday they were sitting at 175F to 180F. The potluck didn't start until 5:30PM so I let them ride. At 9:00 upped the temp to 250F and pulled them at 198F tender as heck then into the oven at 170F wrapped in foil with some Plowboys BBQ Tarheels Tang sauce.

Out of the oven at 4:00. 2 of them pulled with 1 to go. More Tarheel sauce mixed in with a little salt.



The cabinet is happy again and so was all our tummys

[Clawbear57]

I'm glad that everyone was happy.

[texastweeter]

Took inspiration from Meathead's post. Buttered toast topped with a syrup poached egg. It's so going on sourdough waffles next.

[jowadi09]

Smoking in the rain - yea I need to do some work on my porch roof.ribs and jerkey.

[JLR]

Personally, I prefer smoking to home repairs….

[Jerod Broussard]

6 butts. 2200hrs to 1200hrs. No electricity 1409hrs to 1130hrs.

Mack daddy nap later today.

[Jerod Broussard]

texastweeter dude, there was a blob of red on the radar that looked almost 60 miles in diameter that just missed us, but hit your dad's area and down into northwest Louisiana. They had 80 mph gusts clocked at the airports. My genny did well. First time I've had to use it and it was purchased 2 years ago.

[texastweeter]

Yeah bossier needs 500 new poles. Glad your ok.

[hoovarmin]

At first, I thought you were saying you're dad did some heavy drinking outside Pittsburg.

[mnavarre]

My last piece of beef from Click. Kinda sad.



4.3 pounds of Akaushi goodness.



And rubbed with Bonafide and on Dizzy with some apple splits for smoke.



In a few hours we'll all find out what my plan is, 'cause I'm not entirely sure.

[theroc]

We'll raise a toast to your last Click cook.

[Jerod Broussard]

Dang, is "click" Slavic for, "approximately 2 meters thick."

[Purc]

Bacon wrapped stuffed jalapenos, dusted with Meat Church Holy Gospel smoked with a chunk of cherry. I was going to save this to have with dinner, but they didn't make it past lunch!

[Jerod Broussard]

Funny thinking you were going to save it, a Vegan would devour that.

[hoovarmin]

Looks terrific!

[Clawbear57]

Perfect, bacon is great.

[SammyJ]

Started up my kettle with a vortex in place, full load of charcoal, found I could watch the kettle with the security camera so in the flames went out it was ready to cook, and I mean it was hot.





Temp at great level was in the 460s to 470s when it started. Note to self when rotating using normal grate

[texastweeter]

Those look AWESOME

[Clawbear57]

Beautiful.

[Richard Chrz]

Ran over night smoke on a pork shoulder.

[hoovarmin]

Richard Chrz what size paper roll do you recommend?

[Richard Chrz]

hoovarmin I just looked, my last order was 18 x 175, I tear two equal length sheets lay one half way across the width of the other, and wrap. Over lapping makes the width.roughly 27 inches wide? Helps it wrap easier. P.s. this is what I do with beef ribs,pork ribs, and brisket. It is just my opinion, I can’t prove anythingI Just started witnessing trends, and doubled down on it, it seems to still produce what I expect to each time. The bark is always richer and more set. Again, jmo..

[Clawbear57]

Make sure the paper is wax less.

[RichieB]

Today the weather cooperated so we were able to cook 10 lobsters on the side burner of the gasser. S.I.L. did it all. I was able to do burgers for some of the kids and corn for a few (no pics). He cooked and got the meat out of them. It had to take over an hour to get the meat out. Then he mixed his magic for lobster rolls. I like mine hot, some like them cold. He accommodated all. It was crazy with 12, 6 kids and 6 wannabe kids. So no plated pictures.

Bye bye


1st 5 2nd 5 looked the same.

[texastweeter]

Biggest mudbugs I've ever seen!

[mnavarre]

'Bout 6 hours in, bark is set, 180ish.



Time to wrap. Pink paper and Cow Grease. Mmmm... Cow Grease.

[texastweeter]

Ever had bear grease?

[Panhead John]

The only steaks I don’t get from Costco are my occasional Porterhouse. Costco rarely has them and that’s ok with me. My local Walmart always has a few on hand, and the ones I’ve had, have been a good quality cut. This one was CAB and a choice cut. I don’t recall ever seeing a Prime Grade Porterhouse anywhere. Anyway, don’t laugh but I’ve been happy with most of my occasional meat purchases from Walmart. This one was no exception!

IT WAS LABELED A T-BONE, BUT THE SIZE OF THE TENDERLOIN, I THINK ITS A PORTERHOUSE


CHECK OUT THE MARBELING






CHECKERS FRENCH FRIES NOT SHOWN….🤓

[texastweeter]

Lol that's a prime porterhouse sir! Lol good s ore

[Clawbear57]

Good looking steak.

[das85]

2x tri-tip reverse seared, rubbed several hours earlier with precious stock of Oakridge Santa Maria. One slathered with melted herb butter at the end as an experiment (yes I will be doing that again).

[Clawbear57]

Like the color.

[texastweeter]

76 venison sausage balls.