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

[WayneT]

Fired up the SNS kettle again to reprise a cook I did recently.

Prime ribeye, SV from frozen for 2.25 hours at 129F. Smoked indirectly on the SNS at 350F to IT of 125F. Seared on SNS in CI skillet over direct heat. Since this ribeye was frozen, there was no dry-brine prior to SV. It was finished, after resting 10 minutes, with kosher salt flakes and freshly ground black pepper.


Smoked/grilled corn on the cob cooked over direct heat as an accompaniment. I put just a bit of canola on the corn follow by a light dusting of Meat Church Honey Hog.


The SNS has become my favorite and go-to outdoor cooking device. So much versatility goes a long way toward making me look more like a seasoned pro rather than the rookie I am.

[DaveD]

That looks amazing Wayne!

[fzxdoc]

Yes, please.

K.

[Panhead John]

What’s up with the pine tree branches? 🧐

Great job brothu!

[Clawbear57]

i smoked this on the 14th. It started out a pork butt and a brisket point about 10am on the pellet grill. About 6pm rain was starting I wrapped to finish in the oven. Before I couldn't get the point wrapped my sister came and took off with half of it. Pulled pork for the freezer and will save the point to add to other to try brunt ends.

[DaveD]

Nice work!!

[fzxdoc]

Oh those sisters! You gotta keep your eye on them!

Glad you got to keep the lion's share, though.

Kathryn

[Clawbear57]

Thanks everyone. hoovarmin she had permission, if she hadn't there's another point in the freezer that belongs to her.

[Michael_in_TX]

WANGS. (With elotes!)






Yum.

(Wings dry-brined over night in Meat Church's Holy Voodoo (salt, MSG, jalapeño). Smoked with pecan. Elotes were sauced with Hellman's mayo, Mexican crema, lime juice, Tapatío, topped with Cilantro!) Wings tossed in the usual buffalo sauce.

[DaveD]

Glad to see you are being fully transparent about your process.

[lostclusters]

Michael_in_TX I love that you've left the images of your cook to our imagination by not including them here. Very creative ...

[Michael_in_TX]

Wow, I thought yall were joking about the images. The images show up for me as in every normal post. I'll repost it.

[Elton's BBQ]

Chicken skewers today.. on the gasser

[SheilaAnn]

@Elton’s BBQ oh gosh dang it (not the actual language used 🤣🤢).

🤣🤣🤣🤣🤣

[DaveD]

It's the Red Matter...! Those skewers look great.

[Elton's BBQ]

Thanks DaveD

[klflowers]

Tacos for lunch with the chicken from the other day

[Elton's BBQ]

Looks mighty fine!

[hoovarmin]

Corn tortillas for the win

[SammyJ]

Salt and pepper chicken thighs, When you rotate easy spin, chicken sizzles

[DaveD]

You make some damn fine lookin chicken thighs sir!

[Michael_in_TX]

I have really been enjoying your minimalist approach lately.

[SammyJ]

Truth be told, I'm avoiding lots of spices and vegetables in the process of determining what triggers my gut problem.

[Skinsfan1311]

Spam au Poivre with ballpark mustard BBQ sauce

[fzxdoc]

Spam au poivre. Yessiree monsieur!

K.

[gboss]

Self-fabricated Sierra steak, fresh Jersey corn, broc.
Tony C on the steak.

[DaveD]

Looks great! How does on self-fabricate a steak? Is it 3D printed??

[gboss]

DaveD in this case, I started with a whole chuck roll and removed some other muscles until this is what's left. I guess there are a couple of different starting points...
Here's one of the times I did it.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1253142-chuck-roll-breakdown

[JCBBQ]

simple salmon

[Michael_in_TX]

Simple but everything in that image just look so fresh!

[Troutman]

Beautiful

[fzxdoc]

Great plating!

K.

[troymeister]

Seafood In a Bag Cajun Style.

My rendition of this Awesome Seafood Restaurant I went to in Indianapolis. It was unbelievably delicious...My home version was very close...Darn Delicious...Not exact, but close enough for me....Besides...Crab Legs, Shrimp, Corn and Potatoes in a Buttery Spicy, Lemony Cajun Sauce....Oh Yeah....Who's gonna complain??

[Troutman]

My kind of meal!

[hoovarmin]

This is everything I love

[Clawbear57]

I'm complaining dab burn, I didn't get any.

[58limited]

Nothing special, just a couple of ham and cheese sandwiches

[JCBBQ]

Yeah, the Croque Madame is the one with the tit 😜

[hoovarmin]

Looks like American sashimi. I love it.

[texastweeter]

I LOVE both those sammiches but the madame is probably one of my top brunch in the world. Now I want one. Thanks jerk. Lol

[bbqLuv]

For Panhead John breakfast beat down, through down, or whatever???
May I introduce you to the Coor's Light of Breakfasts
Scrambled eggs with cheese and sausage

[Michael_in_TX]

Pizza night. Kenji's foolproof recipe. I was able to use the Canadian bacon I smoked a few weeks ago on these and turned out perfect.

Mine has Canadian bacon and jalapeños, hers has Canadian bacon and pineapple chunks.

I probably could have let these go another minute or two....I didn't get quite the amount of browning on the cheese in the middle. They still turned out delicious!

[bbqLuv]

Man-O-Man, PBR pies if I have ever seen one.

[Michael_in_TX]

@SheliaAnn I've done this now a few times and I am really pleased at how consistently good it is. For pan-style pizza, I really don't see the need to experiment with anything else. I've got it dialed in for my oven perfectly. The only place I deviate from Kenji's is that I've found I need to let the dough proof in the pans for three and not two hours. Minor detail, of course.

[texastweeter]

I'll pretend I don't see the pineapple

[Skip]

Chicken Legs. SV a couple hours and then brown on BGE.

[DaveD]

I have not done chicken in the SV yet, need to try that...

[Elton's BBQ]

Nice!

[SammyJ]

This morning, my wife made fried corn beef and scrambled eggs, while I was processing jalapeños. I feel like I've got jalapeños coming out my ears. But one year will look back at the most productive pepper season ever.