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**Potkettleblack** · September 3, 2023, 07:55 PM

Wife wanted burnt ends. So, I bought a prime brisket from Meat N Bone. Got here yesterday, so I separated the flat and the point, seasoned with Meathead’s Red Meat Miracle stuff, and stashed in the fridge overnight to dry brine.
fired up the Bronco, with a chunk of maple, a chunk of pecan, and a chunk of plum. Bit of a crowd on the Bronco, but managed to get both pieces on and the lid closed.

About 3 hours, and the point was probing tender and 195 to 203, while the flat was stalled. Wrapped the flat in pink butcher paper, brought the point in, diced, laid in my cast iron pan, that I had greased with sprayable wagyu fat, then dumped on the blues hog. Put it on the Grilla at 300.

an hour and a half or so, and the flat was probing tender, so o brought it all in. Put the flat on a sheet pan, still wrapped, and put it in a 170* oven. Cooked up a cheesy rice, and served these bad boys.

**hoovarmin** · September 3, 2023, 08:16 PM

Leeza's college roommates are here for the long weekend and one of them had a birthday today. They come here and love on my kids, and they always clean and rearrange my house the whole time they are here. It's quite adorable. I love to cook for them. I posted our carne asada tacos from Friday night. Last night we had chickens spun on the Joetisserie. Tonight was pizza night for Maria's birthday. She requested a pesto, tomato, ricotta and basil pie. I made two of those. The boys wanted a meat lover's with salami and pepperoni, but they gobbled it up before I could snap a pic. Gladdy's request was tomato sauce, pesto, anchovies, ricotta, and arugula. Elizabeth, Leeza's other college roommate wanted figs with EVOO, balsamic, basil, honey, ricotta, and salami. a great time was had by all. It was so good to be with my entire pack.

**jhapka** · September 3, 2023, 08:17 PM

BLTs with fresh Mortgage Lifters and 50/50 whole wheat bread. SheilaAnn here’s that pic of the inside you wanted. Sous vide and air fried potatoes with garlic and rosemary on the side

Attached Files

**ecowper** · September 3, 2023, 08:33 PM

Well, prepping for the Seafood smack down ….. grilled a chicken on the SnS, pan fried some gnocchi, made a browned butter sauce for the gnocchi, made a French endive salad …… Stacy said to make this again every night!

Chicken just standard dry brine, cook it hot and fast at 350F. Gnocchi gets simmered to done, then pan seared in a skillet until crunchy outside, creamy inside. Brown butter sauce is butter browned at high heat, pull off the heat and add fresh thyme, minced garlic, and red pepper flakes. Toss the gnocchi back in and stir together. Serve immediately.

Endive salad …. Make a vinaigrette of 2 tbsp olive oil and 2 tsp sherry vinegar, with salt, pepper, garlic. Cut 3 endive heads crosswise about 1” width. Add a handful of pine nuts and another handful of crumbled feta cheese. Add vinaigrette to the salad and toss well. Serve within 10 minutes.

Order of cooking …. 1. Cook chicken until done, pull. 2. While chicken is cooking, simmer gnocchi, then drain and reserve. 3. Prep vinaigrette and salad, but keep separate. When you pull the chicken, put in 175F oven to hold. 4. Pan sear gnocchi in hot olive oil until crispy outside, and creamy inside, like you would do fried potatoes. Then reserve gnocchi. 5. Slice chicken quickly, pop back in oven. 6. Make the butter sauce. Add 1/4 cup butter to hot pan, whisk continuously until brown and foaming has subsided. Turn off heat, add garlic, thyme, red pepper flakes, combine well. 6. Pull chicken out onto counter. Add gnocchi back to butter sauce and toss to coat. 7. Combine and toss salad and vinaigrette. 8. Serve.

**barelfly** · September 3, 2023, 09:28 PM

Who am I to not make tacos at the lake! This is actually our second taco cook over the last three nights, I just didn’t get a photo of the carnitas on friday!

had a combo of chicken and skirt steak tacos with roasted green chile rice and black beans….I tell ya my wife makes a mean spanish rice with this green chile salsa! Best rice ever!

**bbq_esq** · September 3, 2023, 09:43 PM

Brisket from PBC. This came out really good. Served for a brunch with some cheesy scrambled eggs and tortillas. Really happy with this cook. Details in the PBC section.

Attached Files

**shify** · September 4, 2023, 07:32 AM

Not sure why, but had a craving for Chicago thin crust pizza. Used Kenjis recipe where you let the pizza skin cure before cooking. I cold proofed the dough overnight and then stretched and let it cure about 8-9 hours.

One pie was straight cheese and the other was pepperoni. Didn’t take any pictures post cutting but this time I did cut the pies into party cuts. Still doesn’t make much sense to this NY’er but felt obligated out of tradition.

**Troutman** · September 4, 2023, 09:08 AM

Grilled Blackened Catfish served with Asparagus Almondine and a remoulade sauce....

And for dessert, how about a rich piece of homemade Oreo Cream Pie?

**SammyJ** · September 4, 2023, 10:08 AM

It's Labor Day folks, I've labored for 45 years so today I will do what I enjoy doing.
Set up a charcoal snake or charcoal ring: with a control. It will settle in at 245 and run all day.

Trimmed up a set of St. Louis cut ribs, very carefully dried and then dry brined.

The trimmings all boneless were vac sealed and saved. Waste not want not.

Almost noon,
Ribs given a coat of olive oil, dusted with a mixture of sea salt, black pepper, and paprika for color.

Nestled into the kettle, ready for a long, slow cook!

76 seconds to open lid, install and position grate, load ribs, and lid back on.

**Starsky** · September 4, 2023, 10:58 AM

Smoked a 7.5 ib pork butt yesterday. Injected with a simple brine solution friday night and added the rub saturday morning. This is 6 am before going in the smoker

I used a rub I had thrown together for another cook which had some bite. I added some brown sugar to sweeten it up.

I used the boat method at about 172 degrees and pulled it at 199 degrees at 4 pm. Smoker was running about 230 degrees

Let it rest covered with a heavy towel until 6 pm then pulled it

I also cooked some wings just for fun. Rubbed with Kicken' Chicken spice from SpicesInc, allowed to marinate for about 4 hrs and threw them in with the pork. Then I put them on the gasser for some grill marks. Then I tossed them in some honey chipotle rub and bathed them in some Frank's Redhot Wings Sauce with butter, some salt and some honey to offset the heat a little

**HotSun** · September 4, 2023, 11:24 AM

Devil Beans - Pickled

Had about 4 pounds of beans about to go bad, so I trimmed and readied them;

Mise en place:
Brown mustard seed, peppercorn, serrano pepper, arbol pepper, sliced garlic

Pressure canning this time around, my first attempt ever. Tool: 7 liter Kuhn Rikon pressure cooker with trivet in bottom. Barely a cup of water in the bottom just enough to cover the trivet. Wildly efficient.

10 minutes on low pressure, natural release. It was still boiling inside the jars...very cool:

10 more minutes of rest, then onto their cooling/resting area. Satisfying pop as each one sealed.

This was much better than water bath canning, though I can only do 3 at a time. That's good enough for me. It was fast, I didn't have to do hot pack with this method or sterilize the jars. I can do multiple rounds if necessary.

I'll wait 4 weeks, then pop one open to see how they turned out.

**BKYDBBQ** · September 4, 2023, 12:02 PM

Hot Dog Burnt Ends for a Labor Day cookout...

(edit to add)
Since a couple of people have asked for the recipe:

I didn't really use a recipe. Like a lot of what I cook, I looked at numerous recipes online for the meat I was planning to cook (hot dog burnt ends, ribs, chicken, etc) to figure out timing and the process used.

Majority of the recipes I looked at followed this process:
- Mustard binder and rub (I used Meat Church Texas Sugar, which has become my go to sweet rub)
- Cook for a little over an hour at 250
- Removed from smoker and sliced
- Placed in pan with butter, brown sugar, honey, BBQ Sauce (I used my homemade sweet sauce, which is based on the sweet sauce in Sam Jones's Whole Hog cookbook)
- Cooked for about another 30 minutes at 375
- Ready to serve

**tstalafuse** · September 4, 2023, 01:34 PM

So, I was feeling very inspired by the most recent "Smoke Signals" focus on sandwiches along with talk of a smack down using a recipe from the free side... The Baltimore Pit Beef sandwichthat some pepperoncini's managed to sneak aboard along with the wife's 7 layer salad this is just what is need to sustain 4 solid hours of FF drafting..

Next time, I think it will be time to try the Hot Italian..

**Michael_in_TX** · September 4, 2023, 01:54 PM

Persian sumac chicken again, which clearly has made its way into nearly a weekly meal. It's just so easy.

My wife even really likes it, which I privately find hilarious. She hates cilantro; a key component of the marinade is coriander.

Chicken direct-grilled over pecan....

Zucchini, red bell pepper, and red onion, seasoned with SPG and EVOO.... (roasting vegetables over direct fire has to be one of the more fun things to cook...all that steam!)

Served over brown rice.

**SammyJ** · September 4, 2023, 03:05 PM

Final Picture from earlier post.

Kettle did a fine job.

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

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