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

[SammyJ]

Good afternoon Pitmasters, I hope you've all enjoyed your holiday!

Today we have prepared salt and pepper ribs on the weber kettle.

Charcoal snake shown first.



Started the snake with the propane unit on the weber kettle then it ran to the side and around.

As the snake progresses around, the position of the fire relative to the meat changes, the next two pictures of a show the change position. Shout out here to the S&S easy spin grate.





Today's cook was 6 1/2 hours a little longer. The rain came and cooled off things.



And last, but not least plated!

[Jfrosty27]

Awesome looking ribs Sammy!

[Michael_in_TX]

I also like my SnS Easy Spin Grate. Quality stainless and....well, it turns easily.

[Ghawtho]

My prime brisket hit 175 iT at 8 hrs. Took the brisket in the house and wrapped in butcher paper. I noticed the brisket smelled like a very strong campfire log. So might be TOO much smoke but we shall find out later. 8 hours on post oak shouldn’t be too strong wouldn’t think.

[Sid P]

As promised in the Chicago Mini Meatup thread, today I smoked a couple turkey breasts on the Grilla Silverbac, and they came out great. I used Aaron Franklin’s recipe except I only used a half cup of butter per breast, and even that was a hell of a lot of butter.

At about the half way point.


Before slicing.


Slice closeup.


Plated. Sorry about the crappy pic.


I overshot the 160° target by a couple degrees, but they were still juicy and delicious.

[Jfrosty27]

Yum. Nice work there Sid.

[hoovarmin]

Looks great, Sid!

[mgaretz]

Burger (cooked on the Napoleon) with Brentwood corn and cole slaw.

[RonB]

As mentioned in another post, I smoked a chuckie for slicing today. I pulled it at 186°and it turned out great. It was tender and juicy and had a great flavor. SWMBO commented several times how good it was. I also cooked some asparagus and made a new to me potato salad called Loaded Baked Potato Salad. That turned out very good and will get a repeat appearance in the future.



The potatoes do get baked instead of boiled.

[Elton's BBQ]

Nice! Looks really good

[Grillin Dad]

How long did the cook take and at what temp? I've got a couple chuckies in the freezer that I want to smoke, but have never done it before.

[RonB]

Grillin Dad - it took ~ 8 hours, but this was a double thick chucky. Most chucks I buy are between 1.5" and 2" thick. This one was a little over 3". I started at 250° but bumped it up to 275° at about the 5 hour mark to get it done quicker. I also held it in a 160° oven for an hour.

[btuckertx]

Our go to is a crispy, cheesy pan pizza from King Arthur Flour.

Much recommended.

Have a question to them about doing it on the grill.

[SheilaAnn]

Looking forward to hearing the answer about using this dough on the grill.

[snowswamp]

Sous vide ribs and tater tots. Happy Independence Day!

[Jim White]

Today I cooked my Pork Loin with Green Chile Popper Stuffing. The original plan had been to prepare this a couple of weeks ago when WayneT and Mari Jo were going to stop by on their way home from Tampa. But I turned into a jerk, changed my plans, and headed to Omaha to watch the Gators in the College World Series. I promise we'll do this some day, Wayne and Mari Jo!

Butterflying the pork loin went pretty well. There were a couple of spots where muscles pulled apart slightly, but it was cut thin enough I could just overlap them and everything worked out okay.



Here are the hog jowl bacon lardons and onion getting happy. It was so hard not to just grab a spoon and eat all of this.



Stuffing, rolling and tying went well. Here we are on the fire.



Cooking was direct on the LSG Adjustable at 350 to an internal temp of 140, turning once at about 95 internal.



Perfection. I allowed about a ten minute rest for the stuffing to firm up. Yes:



Served up with some slaw. (There would have also been beans with guests, but I got lazy.)

[gboss]

Nice knife work!

[WayneT]

Jim White You know what you can do with your ‘football’ plans! Unlike my arch-analog, I.know that experience is what allows us to recognize repeated mistakes. Now, if you were Ka, and could sing Trust in Me, I would be your Mowgli.

[DTro]

Looks great!

[barelfly]

So, only a half cook I suppose….given the arepas are store bought. But the pulled pork is mine and of course green chile added in for an arepa taco! This was outstanding - gotta go get more arepas from the international market!

[Jim White]

Yum!

[BBQWillie]

Happy Independence Day! I haven’t smoked chicken for a long lime so I decided to do it today. It tasted much better than it looks.

[Polarbear777]

Started with 8 chuck roasts. Ended with 12+ lbs cooked.

[TWBarbecue]

Smoked Pork Butt on the Kettle Grill!


Set the pork butt out to let it come up to room temp while I got the grill set up to smoke around 250°F. Slathered pork with mustard to use as a binder then seasoned it up. Once the grill was dialed in and the thin blue smoke from hickory & cherry wood chunks rolled out, I placed the pork butt on the grill and let it do its thing. Spritzed with a 50/50 combo of apple juice and apple cider vinegar at the 2hr mark and then every 45 min to 1 hr after that. Once the color I wanted was there, around the 5hr mark/165°F IT, wrapped it in foil with a little butter, brown sugar, a little more seasoning and Peach Jalapeño Rib Glaze. Placed back on the grill until the IT reached 203°F and it felt probe tender. Let it rest for 2hrs in a dry cooler with old towels before pulling, hitting with a little more seasoning and mixing in the fat-separated jus. ABSOLUTELY DELICIOUS! Happy Independence Day! 🇺🇸💥

[theroc]

Great looking bark.

[Elton's BBQ]

Looks fantastic!

[hoovarmin]

Peruvian chicken with green sauce, Ti tip with chimichuri, RC potatoes, and street corn for our 4th feast.

[hoovarmin]

Thanks Sid P Michael_in_TX jfmorris and DTro !

[hoovarmin]

jfmorris so easy, just mayo, feta, taijin, cilantro, and a squeeze of lime.

[Elton's BBQ]

This looks superb!!

[Ghawtho]

My prime brisket smoked very good. This darn thing taste good. I put it under the broiler for 7 minutes now the bark is crispy.

[Michael_in_TX]

As much as I don't like to admit it, Prime briskets are worth it.

[jfmorris]

Well, I did a bit of cooking over the past couple of days....

On the 3rd, I ran two Boston butts on the SNS Deluxe Kamado, for a get together with friends before fireworks... one butt to take to the get-together, and the second one for the 4th here...




Enjoying fireworks with my glow in the dark headband!




On the 4th, I hit the kettle, the kamado and the flat top at different times of the day!

Ribs, ribs, ribs!



Brats and Nathan's hotdogs!



"Pan fried" potatoes and grilled corn! Tried to do this one on the kettle with two DNG's but found only one would fit, so dumped it on the flat top instead...



And finally it all came together!



And, to top it all off, this little cutie pie sat with me last night, and heartily approved the ribs!

[Michael_in_TX]

I never tire of your flattop shots.

[bbqLuv]

The Little Darling is so adorable.
You done good!
Mug Root Beer Good.

[Elton's BBQ]

Looks grand!