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

[Skinsfan1311]

Did double-duty today.
Spun a bird and smoked some pork.

[Richard Chrz]

Much needed rain found me cooking inside tonight.

Diced russets & brats, fresh garden herbs and a few farm fresh eggs.

[Richard Chrz]

Yeah we went from major spring flooding to zero rain.

[DTro]

Inside, outside, doesn’t matter where you cook. It always looks good!

[hoovarmin]

We are getting deluged in FL. Where Smoknoob lives got 14 inches of rain the other night.

[RolfTaylor]

Sorry, I won't show you (no pictures), but will share nonetheless. I made some good Salmon this evening. First time I have made it since I got my combustion thermometer

1) I seared it for about 2 minutes flesh side down. This was to create some grill lines and to open up the surface for the sauce.

2) Placed on griddle skin side down and coated with a sauce - soy sauce, ginger, garlic, chives, cumin, a bit of cilantro buillon, butter, olive oil and a bit of cider vinegar.

3) Smoke boxes on the weber propane were filled with cherry and apple. I closed the cover but had it propped up so that air temperature didn't get too high. I like the skin crispy so the burners under the griddle were on high.

4) Combusion thermometer was in the thickest piece. The other 2 pieces were considerably thinner. As the thick piece approached 130 degrees I started spot checking the other pieces with instant read thermometer. Removed them at about 130 degrees. When the main piece reached 128 I removed it as well.

4) Put fish in 170 degree oven while I stir fried the green beans. Fish was at 135 when I served it.

Excellent results. Flaky but perfectly moist too. I expect the left overs will heat up quite nicely without being too dry.

It is getting to the point I can't imagine cooking without the Combustion thermometer. I have recently started experimenting with Sous Vide as well. But the Combustion thermometer is a bigger revolution for me. I can't wait to try low and slow or roasting with it. So far I have only used it for steaks, burgers, and now fish.

[Ghawtho]

Johnny Booth
A 7 foot piece of exhaust pipe could be added to the Yoder Wichita and that still wouldn’t work.
Yoder uses a plate on the bottom of the Wichita
offset and that blocks 90% of the air flow across the meat.

[Johnny Booth]

Yeah - was looking at Videos on the Yoder, just saw that. Gotta have the flow for good bark. Any other Yoder guys out there who overcame that? Sounds like a radical modification to cut that plate. 😕

[Ghawtho]

@ Johnny Booth
I not sure air flow is all that important. A friend of ours uses an electric smoker that has the 1/2” diameter hole in the top of the cooker and it will create a wonderful bark.
If smoke is getting on the meat in the Yoder Wichita air flow is moving the smoke around the cooking chamber. It could be the Yoder Wichita has uneven temperatures and the meat isn’t getting hot enough in some areas.

[au4stree]

My boys cooked steak and veggies on the grill(s). Was fun supervising their efforts. I treated myself to a Waygu flank steak, I’ve never bought anything Waygu before. Ho boy! Was simply amazing. I dry brined the steaks overnight, uncovered in the fridge. Thin layer of olive oil and cooked them on the KJ around 500°. The boys employed the Mosca “just keep flippin” method. All steaks were perfect, tremendous crust. Hope all the dads out there enjoyed the blessings of family.

[rgriffeath]

Father’s Day Wagyu Ribeyes 🥩 Happy Father’s Day everyone!

[Panhead John]

Just finished a cook outside in some miserably hot temps. 96* and a “feels like” of 106*. Anyway, I just grilled a stuffed pork chop I got in Lafayette last month. It’s stuffed with a Cajun pork sausage and turned out pretty darned good. I like pork chop fat as much as I do fat from a ribeye. Really adds a lot of flavor. Side was some fresh from scratch scalloped potatoes.

[texastweeter]

I dropped my daughter off as SFA for summer band camp, then widened the gate on my wooden fence, and did a compression check on my sins challenger, yeah, it was HOT. Sweatin like a slug.

[ofelles]

I hope you at least used butter on those "homemade" taters not margarine!

[Panhead John]

Yes sir I did! I haven’t bought margarine in years.

[mrteddyprincess]

2nd Annual Father's Day Chicken Fest today. We had about 15 guests including my dad, my step-sons' dad, and other friends and family.

The menu included chicken, smoked baked beans (RIP, Mr. Bones), potato salad, mac and cheese, and corn salad. Also, rhubarb pie, birthday cake, and peach cobbler.

I did four versions of chicken: 1 bacon wrapped and bourbon glazed chicken thigh bites, 2 chicken breasts marinated in teriyaki and chicken breasts marinated in a Long Island Iced Tea concoction, 3 chicken thighs finished with a Hoosier Heat BBQ sauce out of Muncie, IN and other thighs finished with AL white sauce, and 4 chicken lollipops with an Indy based sauce called Pa & Ma's.

Let's just say that a lot of people gathered, enjoyed good food, and it was a fun cook!

Brian

[Jfrosty27]

Man Brian. That’s some terrific eating right there!! When in doubt…..have some chicken. A LOT of chicken! Nice work Pitmaster.

[KimO]

Nice spread! I'll bet everybody enjoyed that meal a lot! Not easy to feed that many people and have it turn out so well!

[ofelles]

very nice.

[texastweeter]

Creekstone farm prime ribeye dry aged

[SheilaAnn]

Love the perspective on the first pic texastweeter

[gboss]

Despite being exhausted and jet-lagged from a long travel week for work, I managed to cook up some steaks for my dad for Fathers' Day. My sister was in town, and we ended up with 3 huge steaks from our freezer for the 5 of us.

Porterhouse and two bone-in ribeyes.

They came out great.

[gboss]

Jfrosty27 the porterhouse was a special request during a shop rite sale. They made sure I knew it would be "difficult to cook" before cutting it for me. The ribeyes were from the Easter rib roast sale, wet aged in the cryo for a while, then trimmed and portioned.

[hoovarmin]

Lucky dad!

[FireMan]

Nothin like a great steak!

[theroc]

Christened a new Weber Genesis gasser by grilling, what else, fish. Grilled swordfish steaks a Vidalia onions. Served with farro with fresh fava beans from the garden.

[FireMan]

Great lookin cook!

[RichardCullip]

For Father’s Day I got to BBQ up some beef back ribs. I’ve been wanting to try this cut of beef as I have yet cooked one. It turned out well. Here the before and after pictures.

[Jfrosty27]

That’s some serious bark on the ribs! I love beef ribs. My favorite Q.

[FireMan]

Wibs done good! 👍

[SheilaAnn]

I did a pork shoulder from a pig share. I had asked the processor to make smaller roasts. I realize that I should have never done that. Too short of a window for the cook to go from succulent to dried out. This was passable. Served with homemade slaw. I also made Lexington Dip from the MH cookbook. Run, do not walk, to this sauce. It’s awesome!


please note the sauce drenched bun and sloppy playing is by design. That’s how good this sauce is!

[barelfly]

The dip is my favorite of MH sauces. I don’t care for thinker, sweet sauce, so this hits just right!

[Draznnl]

I wasn’t going to post this cook, but what the heck. I did a rack of St. Louis ribs from Costco. I cut them in half and tried two different rubs: on half had Rodney Scott’s Carolina Fire Chile Rub from the Spice House; and the other had Lillie’s Carolina Dirt BBQ Rub. I decided to use the Weber Connect app for the first time on this cook, so there were two sets of probes, one from the Weber system and the other from the Yoder’s Fireboard.






Everything was going great until I decided to check how the temp readings from the two controllers matched. I’m happy to report that they matched perfectly. I’m less happy to report that they all showed the Yoder wasn’t heating up. I decided I’d just cook the ribs in the oven and deal with the smoker when I have a free day on Tuesday. Sorry, no pics of the cooked ribs. My wife and I agreed the Rodney Scott rub was better for our tastes because it was spicier.

[FireMan]

Wibs are never what the heck!

[ssandy_561]

Steamed some crab legs for my better half yesterday since she doesn’t really care for steak. I got the crab legs for $7.99/lb. I set up a steamer on my Blackstone. It worked great. I also steamed some potatoes and asparagus with it.