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

[ssandy_561]

My dinner last night was a Tomahawk. Got this on sale for $12.99/lb. I thought I’d never buy a Tomahawk because I thought I’d never pay that much money for a bone but the Tomahawk was cheaper than a comparable ribeye.

50 oz. tomahawk for $41.



After a couple of days in the fridge.



Onto the Grilla OG for about an hour at 250°



Resting before searing.



Flame On!




Plated up on the only plate it would fit on.



Gotta love a reverse sear.



Bon Appetite!



Got enough left for Steak Salad Tuesday night and Steak and eggs Wednesday night.

[Panhead John]

Great post Steve! Love it! I’ve never had a tomahawk either, going to Costco this week for other stuff. Guess I’ll see if they have any…..damn you!

[texastweeter]

Fantastic steak, fantastic shirt, and fantastic pic. Best part about eating a tomahawk is the flavor it imparts on your beard and moustache

[Elton's BBQ]

Awesome!!
I'd love to try out tomahawks over here but they are so insanely expencive..

[TWBarbecue]

Garlic Parmesan Butterflied Chicken Legs!

Butterflied chicken legs and seasoned with garlic butter rub. Smoked indirect with a chunk of hickory around 325°F until the IT of the chicken reached to around 175°F. Tossed chicken in roasted garlic butter and seared off for that crispy texture and char. Tossed chicken with Garlic Parm Wing Dust for an added kick of flavor then added some shaved Parmesan cheese and enjoyed the feast! ABSOLUTELY DELICIOUS!

[SammyJ]

New one on me!

[TWBarbecue]

Thank you jfmorris. I saw someone else make them and it peaked my curiosity. Had to try them out. First time I had ever heard of them myself SammyJ

[hoovarmin]

The older I get, the more I appreciate the chicken leg. I'm starting to resent having to give them to Mia and Jaco when I cook a whole bird, lol.

[GolfGeezer]

No kids, so not really a Father's Day cook. I made ribs that we bought at Wild Fork: 1 rack Berkshire St. Louis cut spares and 1 back loin. Those back loin ribs were intended to be Baby Back, but at 4 lbs, they really came much closer to a pork loin rib roast - waaay too thick. No pics of them as, well, I was kind of embarrassed by them. I buy BBs for my bride, and they always get cooked in the oven wrapped in foil as she does not like smoked flavors at all.

The Berkshire rack surprised me with how thin they are. Is that usual for Berkshire ribs? Here is a pic of both racks before applying any rub:



I cut the larger Back ribs in half and placed the thicker half on the main grate and the Berkshires on the MAK's upper grate at 225*. The MAK typically runs about 20*-25* hotter on the upper rack, confirmed by my Fireboard. I normally would have run at 250*-260*, but with nothing to do but hang out all day, I opted for a longer cook so I could futz with it - you know, spray, check temps, swap the food on the upper rack to the lower rack. All the OCD stuff that kicks in with too much time to fill in.

Started at 9 AM, and pulled at 2:30 PM. Late lunch or early dinner, whatever. The Berkshire rack was very good: Rubbed with Big Poppa's Money and Killer Hogs Honey, finished with Kiler Hogs BBQ sauce.

[texastweeter]

Yeah they are usually a bit smaller than commodity pork, but worth it!

[SammyJ]

I put this here because I didn't grow these. My daughter brought them to me for Father's Day so I made pickles.
My reference


The peppers


Packing the jars



The Canner




And finally the peppers 11 pints, I now know it takes about 5 ounces fresh pepper to fill the pint jar, these are sliced at 3 mm



I love to hear the tops pop! As an oh by the way, I am not typing this much. I found out the MacBook I can dictate to it. Ha ha ha

[texastweeter]

Welcome to the club buddy. Do you have a pressure canner?

[SammyJ]

Yes, but this one has flat bottom on glass top stove. heated up quick

[Richard Chrz]

Very cool!

[jfmorris]

Well, while it was supposed to be the kids cooking for me... I spent 30-40 minutes cleaning the kamado and kettle and getting the fires built and setup, and I also mixed up my pizza dough recipe about 9:00am on Saturday! I let my son actually roll out the crusts and assemble the pizzas, and he is the one who put them on and off the grill. My son in law cut the pizzas up for consumption as they were delivered to the kitchen...

Two buffalo chicken pizzas, one with jalapeños, an Alfredo pepperoni pizza with a few veggies, and a marinara sauce based pizza with pepperoni...

Action shot on the Performer...



Meanwhile over on the SNS Kamado... I kept its temp around 550F or so, to match what the kettle was doing.



My son and I as we pulled the last pie off to go inside...



The spread of pizza ready to be demolished...



And finally, me sitting with a couple slices, surrounded by my wonderful children! Grandbaby #3 is gonna be popping out of my daughter on the right in a few more weeks... She was all made up and waiting to go get her hair done prior to a 6pm maternity photo shoot...

[texastweeter]

Great memories. My kids make me hot pockets, lol.

[hoovarmin]

Fantastic, Jim!

[FireMan]

Cool!

[BKYDBBQ]

Mashup between a shrimp boil and New Orleans BBQ Shrimp...The corn really soaked up the juices from the cooking liquid...

[texastweeter]

Just drink it!

[Johnny Booth]

We like do corn on the cob with Tony Chacheres and let it soak. Looks yummy!

[Panhead John]

Looks darn good! +1 on the Tony’s and corn on the cob.

[Purc]

My lunch today was a Teres Major cut of beef with Suckle Busters 1836 Beef Rub cooked over KBB on the Weber Chimney on the Kettle. Since it is just me now, no reason to fire up the grill. Half for lunch and half in a salad for dinner tonight. I like to cut into it and when it goes moo, I know it's done!

[hoovarmin]

Perfect!

[FireMan]

I was recently introduced to Teres Major. Presently on the hunt. Good lookin cook!

[Purc]

FireMan My son in Milton Ga gets them on a weekly basis from his local butcher for $8 to $9 a piece. They are hard to find. Locally I found that a family ranch has a store called Z Bar Cattle Company carries them for abt same price as Atlanta.The steaks are great if you find them.

[ecowper]

Yesterday's dinner ..... rack of back ribs, some chicken, a pot of beans, and pasta salad (Stacy's world famous pasta salad!)

Ribs - did them Central TX style .... salt and pepper (and I added a little bit of chili powder to get some heat. Don't tell the Texans)
Beans - Made a stock with a ham bone, fresh basil and sage, a leek, and some garlic plus turkey stock for a base. Removed the bone, added beans and bay leaves and a chorizo sausage that I cut into rounds and then quarters, fried for a bit and then put in the pot.
Chicken - a breast and a couple thighs just to have something besides ribs and beans
Pasta Salad - Stacy has been making it for years, everyone asks her to bring it to backyard gatherings, it's at least neighborhood famous!

Bonus - made ice cream .... vanilla with chunks of nectarine and finely chopped basil. No pictures of that :-(

Extra special - Dunkin is supervising as I cook


Double bonus - we had pouring rain and hail while I was cooking


Basil and sage fresh from the garden. Looks like the garden mostly survived the hail.


Mmmmmm, beans


Looking good, crazy weather hasn't started yet


Took an extra half hour .... the rain and hail cooled everything off including the SnS


Meat


Meat and Pasta salad

[ecowper]

texastweeter let me know ….. Our neighbors and friends ask for this often from Stacy and yet just tolerate my meat ;-)

[FireMan]

Masterful!

[Bogy]

Looks great! You obviously benefited from great supervision!

[ItsAllGoneToTheDogs]

No grill or smoke used... say what?

It's 90 degrees but there was an open bottle of red wine... so I made beef and lentil stew(?, it's a little thin so maybe soup).

Lightly browned the beef (top round) with evoo, removed it and threw in 1 shallot 1 head of garlic 1 yellow onion carrot and celery, deglazed with some of the red, beef a can of diced tomato typical italian herbs s&p and the lentils went for a 50 minute simmer, threw in a bag of baby golden taters for 20 more min and it's perfect.

[ItsAllGoneToTheDogs]

texastweeter yeah I skipped that step cause usually the taters do a good enough job, but I dind't use a starchy tater this time so the flour woulda helped a lot... after simmering a few extra hours the taters have broke down a bit and it's thicker but still not perfect stew

[texastweeter]

Ahh, I see you used Yukon gold. Yeah some russet would help too.

[hoovarmin]

Perfect bowl of comfort

[SammyJ]

Chili Dogs, when Jalapenos I made today

Side of Dukes, with tabasco habanero

[texastweeter]

The habenero is pretty good, you a fan of hot sauces?

[SammyJ]

YES, Habanero and Jalapeno are my favorites.

[texastweeter]

Try the bucees sauces

[Spinaker]

I like to wake up to brisket.

[Spinaker]

LOL, y'all ready know Hulagn1971

[texastweeter]

Way better than a stick in your eye!

[Richard Chrz]

Yes sir!

[Troutman]

The last of the Mangalista pork ribs, the Wagyu of pork.....

[hoovarmin]

This elicits a "Shazam!"

[ComfortablyNumb]

I think it's spelled 'assteroids.'

[FireMan]

Bravo!

[shify]

Gumbo kind of day. Chicken and andouille sausage gumbo to be exact

Did the roux a day in advance for timing reasons. Probably should’ve taken it a tad darker but (ironically) also ran out of time.

Took roux to about a milk chocolate color which took ~1:15


Finished gumbo in the pot


Plate with some white rice

[Purc]

Seeing your gumbo makes me hungry for the Cajun Meat Up in October.

[SheilaAnn]

I think it looks perfect!

[Ghawtho]

ecowper
I mentioned on my ribs that I wasn’t getting bark. Maybe am not sure what bark should look like. Your ribs look awesome and the dark bark looks wonderful. I LOVE black pepper on the bark but it gets my asteroid’s swollen to the point it’s painful to set in a wooden chair.
This is the final bark on my baby back ribs.
Is this considered bark?

[ecowper]

What do you cook on? How much wood is involved? I get bark that dark from most rubs. It’s not the pepper that does it, specifically. And yeah, bark is that nice crunch crust, regardless of color. That looks like it to me.

[SheilaAnn]

Isn’t it partly the sugars that contribute to a good bark, too?

[ecowper]

SheilaAnn my experience says sugars help with bark formation, for sure, but that salt is also important to denature the proteins.

[Ghawtho]

ecowper
I’m using the Yoder Wichita stick burner. Used one cubic foot of Texas post oak for the ribs.
I can’t find post oak around this area. Everything else others sell is kiln dried. The only place to get post oak is at Academy sports. All the other BBQ places around Amarillo and Lubbock their wood is all kiln dried.

[ecowper]

I’ve not seen a stick burner NOT achieve a dark bark ….. maybe some other folks can chime in. I run charcoal smokers with Red Oak for wood smoke. I never spritz, or anything like that. I do run a water pan normally for ribs and the like. Most of my rubs have chili powder or paprika or both. Sometimes I use sugar, sometimes not.

[texastweeter]

Are you running just splits? I agree, you should be getting darker bark out of a stick burner.

[Johnny Booth]

Maybe a simple matter of more rub?
When I used Lawrys season salt and a stick burner, I did not get much bark.

I usually use salt free rubs, and that way I can pack on the flavor without over slating. Salt first to taste, then lots of rub.

Looks like you are getting good smoke color. I don’t usually spritz much or mop b/c it can wash off the rub.