Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023

Collapse
This topic is closed.
X
This topic has been answered.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023

    SUMMER IS HERE! Most of us wait for this, and here it finally is.

    Welcome to the new Show Us What You're Cooking, (SUWYC) Volume 30 - SUMMER 2023!

    Here's a link to the expired Vol 29, Spring 2023: https://pitmaster.amazingribs.com/fo...29-spring-2023
  • Answer selected by Huskee at September 23, 2023, 07:31 AM.

    Folks, this topic here has officially expired with the arrival of fall/autumn. Please post your cooks in the new SUWYC Volume 31, Fall/Autumn 2023 here: https://pitmaster.amazingribs.com/fo...tumn-fall-2023

    Comment


      #2
      Just another brisket in the books! The KBQ ripped, as usual!
      Click image for larger version  Name:	IMG_6777.jpg Views:	0 Size:	1.83 MB ID:	1440825

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        I use 13 mesh black pepper on mine most of the time I am not using a commercial rub. Two tablespoons might be a little light on the black pepper. If I am making my own rub, I will go heavy on the black pepper. The cooking process knocks the pepper punch down quite a bit. Of course, personal taste is subjective. Ghawtho

      • Ghawtho
        Ghawtho commented
        Editing a comment
        I like some black pepper but not too much. I like black peppered beef jerky but some are
        way too strong for me to the point am burping up black pepper with major heartburn.

      • Spinaker
        Spinaker commented
        Editing a comment
        Yeah, think you will be fine with a couple or a few tablespoons on an average sized brisket.

      #3
      A little tuna lunch. (Brown rice drizzled with Bachan's, seared ahi tuna, soy sauce for dipping.) Yum.

      Click image for larger version

Name:	IMG-7352.jpg
Views:	1569
Size:	90.1 KB
ID:	1440848

      Comment


      • DTro
        DTro commented
        Editing a comment
        nice!

      • bbqLuv
        bbqLuv commented
        Editing a comment
        That don't look like no canned tuna.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        bbqLuv After having seared tuna, I can't eat canned tuna anymore. I even made a Thai dish that called for it....I couldn't eat it.

      #4
      Not worried about my reputation, thawing a bag and popping in the microwave is not hard, pulled pork it is

      Click image for larger version

Name:	IMG_5482.jpg
Views:	1566
Size:	113.2 KB
ID:	1440896

      Plated with a side of dukes, mayonnaise, and Tabasco habanero

      Click image for larger version

Name:	IMG_5483.jpg
Views:	1640
Size:	146.4 KB
ID:	1440897

      Comment


      • shify
        shify commented
        Editing a comment
        gotta hand it to you. Never heard of mayo as a side dish!

      • DTro
        DTro commented
        Editing a comment
        I'm in!

      • LowcountryNative
        LowcountryNative commented
        Editing a comment
        Flowertown! Dukes goes with EVERYTHING!

      #5
      Father’s Day grilling a day or so later. Dales marinated 3lb London Broil, thin cut Jack Daniels Pork Rub pork chops, roasted garlic, Hasselback potatoes seasoned with Jane’s Crazy Original Mixed Up Basil Seasoning, hot buttery carrots, and no breaks green beans.
      Click image for larger version

Name:	1.jpg
Views:	1620
Size:	71.2 KB
ID:	1440917 Click image for larger version

Name:	3.jpg
Views:	1636
Size:	78.0 KB
ID:	1440918 Click image for larger version

Name:	2.jpg
Views:	1586
Size:	78.3 KB
ID:	1440919

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Now thats a fine looking grilled meat!

      • SammyJ
        SammyJ commented
        Editing a comment
        Fine Looking meal!

      • Troutman
        Troutman commented
        Editing a comment
        Wow, nice cook !!

      #6
      Carnitas, with home made guac and pico, utilizing left over smoked pulled pork.

      This was my run on my own masa harina corn tacos with my new press I just got.

      edited to add the corn tortillas were cooked on a kettle using a plancha.

      Click image for larger version  Name:	0DF6D083-7442-421A-B94A-37570BBC1749.jpg Views:	4 Size:	3.47 MB ID:	1440936
      Last edited by Richard Chrz; June 22, 2023, 08:15 AM.

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Dave, they were really good, definitely a first try, but I have some ideas on how to clean it up. Making the corn dough, is super fast, and the press just knocks them out. Also gives you so much opportunity to add things like a bit of chili pepper etc, to compliment different protiens being served in them.

      • Draznnl
        Draznnl commented
        Editing a comment
        hoovarmin There are probably thousands of grandmas in Mexico going “Oh no, Richard Chrz is posting pics of his homemade tortillas on the internet. Now we have to up our games to match that gringo wizard.”

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Draznnl I love watching the food documentaries where they are kicking out shells and various naan style flatbreads, they make it look so easy.. they are so efficient! I think they all know that none us are coming for that title. 😁

      #7
      Indian. This butter chicken was the best so far.
      Click image for larger version

Name:	FDD12157-3F9E-41F4-B5A1-16E0BCA01402.jpg
Views:	1583
Size:	185.3 KB
ID:	1440995 Click image for larger version

Name:	0528D1AD-D83D-4FE4-A44D-263E1372219D.jpg
Views:	1583
Size:	156.8 KB
ID:	1440994 Click image for larger version

Name:	BD5E2A8A-4C37-4A6F-BE88-56950C5F2BA4.jpg
Views:	1618
Size:	156.5 KB
ID:	1440993

      Comment


      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Gorgeous color!

      • LowcountryNative
        LowcountryNative commented
        Editing a comment
        That looks killer. What is the recipe?

      • JCBBQ
        JCBBQ commented
        Editing a comment
        LowcountryNative it’s out of the cookbook Dishoom. It a restaurant in London

      #8
      Mia and Jaco love me more when I make sesame chicken.

      Click image for larger version

Name:	A2A9044F-1AF8-4358-9459-90F360F32254.jpg
Views:	1583
Size:	267.9 KB
ID:	1441040

      Comment


      • smokenoob
        smokenoob commented
        Editing a comment
        dang! I’m commin’ to your house bro!

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Woah. That looks incredible

      • jfmorris
        jfmorris commented
        Editing a comment
        Oooh! Is that on the flattop? For some reason, making sesame chicken myself has never dawned on me, since there is a Chinese takeout place 1/4 mile from the house that sells a combo dinner for $7.95...

      #9
      A slice from yesterday’s pizza ricotta. This could score as one of my ultimate pizza eating experiences.

      More of a New Yorker style dough shaping. I am going to confit some garlic for an oil to drizzle, and then add some of the garlic to it as well.


      Click image for larger version

Name:	20A20EF8-3A32-450B-9CA3-1060BA1257CF.jpg
Views:	1556
Size:	136.7 KB
ID:	1441112

      Comment


      • DTro
        DTro commented
        Editing a comment
        Score as great pizza pic too!

      • smokenoob
        smokenoob commented
        Editing a comment
        I would even eat that tomorrow!

      #10
      Just starting to use my new Combustion predictive thermometer. Haven't yet done a low and slow with it, but I tried it out on a pork tenderloin last night.

      Tried to insert it at an angle instead of dead center as I would normally do with a single sensor probe. I wasn't quite sure how it would perform when inserted "axially" in a piece the shape of a tenderloin, but it seemed to do a fine job.

      Started out with turning every minute, then switched to 30s. Pulled from heat at 125F core temp and had the carryover bring it to 141. It came out great, with a nice crust and a tender inside.

      So far, I'm really liking the Combustion Inc. thermometer. It's obvious that a real chef had some input on the design of this thing. Doing a "just keep flipping" cook with the built-in timer on the display really helps keeping the meat moving.

      I'm sure I'll be posting some more about it as I begin to use it more.

      chefchrisyoung



      Attached Files
      Last edited by gboss; June 23, 2023, 06:50 AM.

      Comment


      • gboss
        gboss commented
        Editing a comment
        SheilaAnn The minimum insertion is the three lines. I'm fairly sure you're supposed to insert it "to the hilt" and the 8th sensor is in the orange head for ambient.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        gboss who knew?

      • jfmorris
        jfmorris commented
        Editing a comment
        Kinda looks like a meat popsicle with that stick hanging out the end, haha! Your food looks great, and you've got me eyeing the Combustion stuff now...

      #11
      Thanks for the first review of the Combustion thermometer, I look forwad to hearing more as you use it. Your pork tenderloin looks quite tasty!

      Comment


        #12
        Have some left over pulled pork from last week. So it's time for some senate navy bean soup with the pork. It gives the soup a bit of smokiness!
        Click image for larger version

Name:	Soup 4.jpg
Views:	1556
Size:	103.2 KB
ID:	1441181
        Click image for larger version

Name:	Soup 3.jpg
Views:	1507
Size:	85.8 KB
ID:	1441182
        Click image for larger version

Name:	Soup 1.jpg
Views:	1540
Size:	77.5 KB
ID:	1441183

        Comment


        • Andrrr
          Andrrr commented
          Editing a comment
          Can’t say I get a hankering for soup in summer but that sounds so good. I like that bowl, too. Looks like the perfect soup vessel

        • Troutman
          Troutman commented
          Editing a comment
          Rancho Gordo I hope???

        • ofelles
          ofelles commented
          Editing a comment
          Troutman of course Rancho Gordo

        #13
        Smoked porkribs presliced...
        Served with slaw, bbq-beans grilled corn..
        Click image for larger version

Name:	20230622_134640.jpg
Views:	1564
Size:	163.4 KB
ID:	1441222 Click image for larger version

Name:	20230622_151512.jpg
Views:	1550
Size:	178.4 KB
ID:	1441223 Click image for larger version

Name:	20230622_141632.jpg
Views:	1576
Size:	162.5 KB
ID:	1441226 Click image for larger version

Name:	20230622_174910.jpg
Views:	1580
Size:	164.4 KB
ID:	1441221 Click image for larger version

Name:	20230622_180026.jpg
Views:	1542
Size:	92.5 KB
ID:	1441224 Click image for larger version

Name:	20230622_180032.jpg
Views:	1475
Size:	72.3 KB
ID:	1441225 Click image for larger version

Name:	20230622_180811.jpg
Views:	1464
Size:	66.0 KB
ID:	1441227 Click image for larger version

Name:	20230622_175625.jpg
Views:	1484
Size:	118.2 KB
ID:	1441228

        Comment


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Great cook.

        • smokenoob
          smokenoob commented
          Editing a comment
          stop! I’m havin’ salad! 😁

        • troymeister
          troymeister commented
          Editing a comment
          Oh...I'm Coming to Norway!! I think I'll stop by you and eat and have a nice visit, and then we'll go to Club Flamingo and visit my buddy Giovanni Hendrickson and Torgeir Lien...lol

        #14
        Amazing Page Today!

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          I agree! We see pics of food here that could be in a magazine, on a regular basis.

        • smokenoob
          smokenoob commented
          Editing a comment
          Panhead John I could eat that magazine….

        #15
        Made a brisket over the weekend that I let get away from me, but made some great brisket onion quesadillas for dinner tonight to make up for it Click image for larger version

Name:	PXL_20230622_225356136.MP.jpg
Views:	1542
Size:	192.3 KB
ID:	1441280

        Comment


        • smokenoob
          smokenoob commented
          Editing a comment
          quesa FTW! nice!

        • texastweeter
          texastweeter commented
          Editing a comment
          One of my favorites

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads