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

[HotSun]

I accidentally bought chuck steaks instead of roasts, so this happened on my smoker, which I left ready after my overnight pulled pork:



Yes, I really used a rib rack for chuck steaks. Those dripping were not lost....oh no, very good stuff.

I used mesquite chips for smoke and the lump I put in the smoker last night was still burning this afternoon. Love this cooker. Inkbird controller, smoking at 250F.

The above pic is after one hour smoking. I moved to an old pan for braising, one hour:


Used drippings and some beef broth I had to braise.

Plating pic including some of the pork I smoked overnight:



The beef was a just little dry and tough, but not unpleasantly so. The flavor was outstanding. The pulled pork, just a little dry, needed some Eastern Carolina sauce, which was perfect.

After dinner, I popped the rest in the pressure cooker for 10 minutes on high, which tenderized it.

4 major cooking exploits today...I'm tired, but it was fun. Anyhow...that's what I'm cooking.

[Sid P]

Nice! Are you cooking on a kamado?

[Potkettleblack]

And here’s the brisket flat.

not too shabby.

[Sid P]

Nice! Are you cooking on a kamado?

[Potkettleblack]

No, on the OKJ Bronco. The Barrel Killer. Cooking character is not entirely unlike a kamado though. Heat & smoke at the bottom, steady temp, etc

[HotSun]

Wow, not too shabby indeed.

[J-Melt]

Found some whole chickens on sale for $.69 per pound, so I did two for lots of leftover shredded chicken for recipes in the future. Then did potato wedges on the webber while the chicken cooked on the OJB. Loved keeping all the cooking heat outside on this 90 degree day!

[HotSun]

Very nice!

[58limited]

Sausage stuffed pork chops from Best Stop in Lafayette, LA. I thawed them for several hours but they were still frozen in the middle so I cooked them as one big roast. Pulled at 145^o and they taste great. Just a little dry so I'll pull at 140^o next time. Best Stop also has boudin stuffed pork chops and a plethora of other Cajun delights. Those of you coming to the Cajun Meat-Up in October should swing by and pick a few things up for later.

[ssandy_561]

Never can go wrong with pig stuffed in pig.

[GreaseShirt]

Got a gorgeous prime tri-tip that looked just like the state I grew up in
Popped a bunch of Meathead’s commercial beef rub on there

Dry brined overnight and then smoked on the GMG at 180 for about 30 min to build up smoke and then at 225 until I hit an internal of about 115

Then realized it was too big for my 12 inch cast iron so I cut it in half, seared on max heat in a T of beef tallow for a minute or two then dropped a couple T of butter and basted until internal of the thick part was a little shy of 135


Sliced em up and put them in some rolls that had been given the garlic bread treatment

I was afraid it was over cooked based on looks but it was beyond tender and juicy- even the tips. Honestly think it might have been the best I’ve ever cooked a piece of meat. Four year old daughter said “I didn’t think it was gonna be THIS good” one year old son gobbled his down. Also wife happy. Also me happy.

[hoovarmin]

Gorgeous sear

[JCBBQ]

Yuuuuum!!

[ssandy_561]

I love the big beef taste of the tri-tip. .

[SheilaAnn]

Did a niman ranch rack of spares last night. My pea salad and bakers.

just brushed with sauce and moved to the hot side to get sticky.



Plated

[barelfly]

Excellent cook!

[mrteddyprincess]

Nice cook!!!

[GreaseShirt]

That pea salad lookin extra fly

[sroney]

Simple little smoke sample from the stick burner. Relaxing evening.

[jfmorris]

Looking good Mr. Roney! Ribs and sausage for two!

[sroney]

Yeah Jim, it was the perfect amount for two.

[jfmorris]

Well, I had an epic fail in the photography department yesterday. I only have a couple of in-progress pics, and nothing of the finished food.

For Labor Day, only 2 of my kids and their spouses, dogs and baby could make it over. So I pulled out some brisket burgers from the freezer and did smash burgers and Mexican street corn. Let's see.... order was, toasted buttered buns, then grilled onions and corn, then smash burgers...

One thing I will say... the ground brisket doesn't hold together as much as I would like. I think I did too coarse of a grind. I feel the fat content is about perfect... crust was great, but I got no pictures of them after the scrape and flip...



Some of these have only the cheese holding them together after the flip - I doubled up the slices to help!



Also did some caramelized Videlia onions on one corner of the grill...



And Mexican street corn in the other. Roasted on the flat top, with some water to help steam it - used a couple of basting domes to help with that. After that it was basted with butter, seasoned with salt, pepper and chili powder, then drizzled with lemon (out of limes), and coated with parmesan cheese and drizzled with crema. Everyone loved it!



Like I said - I am kicking myself this morning as I went to my phone to get pics to post here, and realized I didn't take much of anything...

[jfmorris]

Kathryn fzxdoc I really did like the brisket burgers - nice beefy flavor. The not holding together well could have been either the coarse grind, or maybe the fat just isn't mixed in as well as a commercial grind. A few burgers held together complete - and I think if I had been doing traditional rather than smashed, it would have been fine too. Some of the balls I had to smash were still slightly frozen in the middle and took a LOT of pressure to smash... probably a big factor.

[fzxdoc]

Good to know, Jim, jfmorris . I've been looking at brisket prices, and once they're low enough I'm going to do the same thing you did--grind up a packer for burgers and meatloaf. I wonder if using the super hard fat that we often cut away had anything to do with it. Did you feel that the fat was nicely rendered? I use a pretty coarse grind on my burgers, too, and they seem to smash OK. You're right about the semi-frozen ones. I wouldn't be surprised as well if that wasn't a factor.

K.

[jfmorris]

fzxdoc Kathryn I made 16 burgers, half with cheese and half plain, and had 2 the day of, and 1 the next day for lunch. They seemed perfectly tender and juicy, so I think the fat rendered out well enough in the cook.

Of course... I was giving these smashburgers a Chick-fil-A inspired treatment: jalapenos, pimento cheese and a dash of sriracha honey!

[NumbWhistle]

My wife and I had been watching the Great British Bake Off over the weekend, and I decided to try to add something new to my repertoire. As such, I pulled together a small batch of naturally leavened bagels. I definitely have some work to do on the shaping, but for a first attempt at bagels of any kind, I thought they turned out pretty well.

[SheilaAnn]

They look great!

[NumbWhistle]

Thank you for the kind words! While I still have a lot to learn, I thought they were a valiant first effort.

[Michael_in_TX]

I had similarly lopsided bagels when I first tried them. Amazing how much that dough wants to snap back! What has worked for me is you really want a strong dough; if it stretches without tearing, that is where you want it. I found with a strong dough, you can stretch the bagel strongly without fearing it will tear in two. Also, I am sure your house smelled amazing.

[TWBarbecue]

Salted Vodka-Glazed Bone-In Pork Chops!

Brined chops in a simple kosher salt, brown sugar, garlic and ginger brine for 4 hrs. Seasoned then fired up the grill. Once the grill was stabilized and the seasoning tacked up, seared chops over direct high heat for about 3 min per side before moving to indirect heat. Closed the lid and let it come up to 135° IT before glazing with a salted-vodka glaze. Pulled chops off at 140°F and let carry over to 145°F with a 10 min rest. INCREDIBLE!

[Potkettleblack]

Yes. We want to know about this glaze.

[TWBarbecue]

https://grillyourassoff.com/

I hadn’t heard of it either until my in-laws gave me some to try. Really good! SheilaAnn Potkettleblack

[painter]

Whoa...those are some chops!

[mgaretz]

Pork chop (thick) cooked on the new Napoleon and seared on it's sear burner. Served with Brentwood corn.

[Spinaker]

Made some killer fries for dinner. My nephew and niece love these when they come over. Deep fried, fries and then I slide them into the oven to melt that cheese into the fixins'. Summer is over. Need to get back on the healthy train. This was a great send off though.

[ofelles]

Come on healthy is over rated! 😋

[barelfly]

Get in meh belly!

[bbqLuv]

That and PBR Oh yeah
I 'm down with that

[Baltimorelger]

First cook on the new Yak Grill.

[hoovarmin]

Splendid!

[mnavarre]

Fun, ain't they? I love my hibachi.

[Spinaker]

Nice set up! That is awesome.

[hoovarmin]

Roasted some Hatch chiles yesterday and made a Hatch cheeseburger for me and regular cheeseburger for Mia and Jaco. I've made some good burgers in my day, but these were the best I've ever made. I have been using Weber's Burger Flavor Bomb seasoning and it is terrific. Also, the ground chuck was so loosely packaged that it was not compressed at all. I handled it like it was a baby hummingbird to keep it from becoming compressed and it paid off big time.

[barelfly]

Speaking my language! Green chile cheese burgers are the BEST!!!!

[hoovarmin]

barelfly thanks for the inspiration! I ordered 25 lbs from New Mexico yesterday. I'm sold.

[RonB]

SWMBO did the cooking tonight. She saw a recipe on the Today show that she wanted to try, so she bought everything and cooked a flank steak with chimichurri sauce tonight. It turned out great and will enter our rotation even though it's made with evil beef.



This looks medium well, but it was actually medium rare.

[hoovarmin]

That looks fantastic Ron

[fzxdoc]

She did good! Flank steak with chimichurri is always a winner.

K.