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

[tmaan235]

Been awhile. Sorry for the delay, stupid life got in the way for awhile....

OK, OK , OK Drum roll please, Introducing the new Crapmaster 2000-B!!

Bought it last year to to replace the original rusted out Crapmaster 2000, less than great results, it would make a burger that would drool onto the flame spreader and if I didn't burn it off, it would go rancid and stink bad next cook....
Finally got around to making adjustments, fuel pressure 32lbs, cranked the adjustor in the regulator 3 full turns. ( Obviously, lawyers set the OEM adjustment )
, finally got a decent flame and temp as witnessed by the temp gauge pic
Cooked a 1.5" Chuckeye tonight and oboy! Finally, rendered fat and flavor! The Crapmaster series is back!! Not bad hash browns either
Darn tasty Vern...

[WayneT]

🤣🤣 💩

You should complement your Crapmaster with a pellet pooper.

Those potatoes and chuck look amazing!

[tmaan235]

I don't have the room for a pellet pooper, I'm on a small balcony and sharing it with the output from the a/c, it's full. I make up for it with a handful of apple chips as I throw on the meat. It works pretty good.

[fkrall]

Great job! Size is no hindrance. I started with a Weber Go Anywhere tailgater and made some great meals. I still have it and use it for a quick burger or two

[mnavarre]

Giant Imperial sweet onion (beer of scale):


Sausages from the Fancy Meat Store:




If you're in San Diego don't sleep on these. I'm not much of a chicken sausage fan, but these are fantastic.

And the old standby:


I mean it's basically a bratwurst with bourbon in it, what's not to like?

Everybody into the pool:


Gotta love the 18" kettle for these small cooks. Onion, an irresponsible amount of butter, and beer for poaching.



Dijon on the chicken, Creole on the bourbon. So good.

[Andrrr]

I laughed at “an irresponsible amount of butter”, but was inspired at the same time.

[bbqLuv]

looks really good.

Bourbon sausage and PBR back, got to love it.

[fkrall]

+1

[barelfly]

Go big or go home…..that was my mantra for tonight’s cook. I wanted to do a few things this week for our wonderful smackdown, but I had to do it tonight or forever hold my peace! At the Hatch Chile Festival this past weekend, I picked up this amazing 3Nails Ironwork Paella Pan, and the only one way to break this pan in…paella. And…to make a dessert for the smackdown, I thought this lemon curd soufflé was a great way to cut through the savory richness of the paella!

so - as I always say, mise en place for paella!!! It is a must! As is that nice little sipper hidden in there not pictured were the shrimp and mussels as they were resting comfortably in the icebox….










And then the Lemon Curd Soufflé - that was consumed by just two people…..because who wants to eat a leftover soufflé

[hoovarmin]

Man, you knocked that one out of the park my friend!

[HotSun]

Wow, those souffles! Nice work, looks delicious.

[fkrall]

Take a bow, and then some. Home address, please!

[painter]

I haven't been posting much lately, but here's a few recent cooks. Vortex wings done on the kettle and a NY strip on the Primo. The wings were dusted with a combo of Killer Hogs AP and Kosmos Honey Killer Bee while I hit the NY strip with Montreal Steak seasoning. I cranked up the heat and direct seared the beef flipping it every 30-45 seconds. That approach formed a nice crust while keeping the interior juicy.
I'm rediscovering how difficult it is to buy food for one, at least from a standard grocery store. Most foods are packaged for a family so I end up freezing a lot of portions or else eat the same meal for multiple days. I'm starting to visit my local butcher more often but can get some strange looks when I order a single chicken quarter.

[tmaan235]

Beautiful, already ate and now I'm hungry again......

[SheilaAnn]

Our favorite deli makes their own meatballs. It’s the first time I tried them because I like to make my own. They were tasty. And they were even tastier because I smoked them. Along with mushrooms in cast iron with Italian herbs and olive oil also on the grill. Pesto cheesy bread that almost burnt 😝

[Spinaker]

Killer!

[WayneT]

Meatball nirvana!

[tmaan235]

Got any leftovers, I'm already on a plane

[JCBBQ]

Vietnamese chicken noodle soup aka chicken pho aka pho ga. It’s the JV version of the beef one. Super easy to make and really delicious. I was very pleased how clear my broth turned out.

[hoovarmin]

Love it!

[Grillin Dad]

Locally raised lamb chops for my wife’s birthday (a couple of them didn’t make it to the picture). Marinated in olive oil, salt, black pepper, garlic, and fresh rosemary for a few hours. Smoked on the kettle+SNS, with a hint of hickory. Also grilled up some asparagus, but no pics of that.

Kids got chicken nuggets.

[tmaan235]

Kids are happier with nuggets, takes time for the palate to develop....

[hoovarmin]

Spectacular lookin chops!

[KimO]

One of my top favorite foods. I'm drooling a little...

[SammyJ]

Cheeseburgers, with eggs, bacon, and pickled jalapeños
Full carnivore

[fracmeister]

Sometimes you just do something easy

[tmaan235]

I keep a fully charged easy button right next to the Crapmaster ....

[ewx050]

Deer Pastrami Reubens!

Cure and rub the meat per Meathead's "Close to Katz" recipe...A Homemade Smoked Pastrami Recipe That's Close To Katz's (amazingribs.com).

Deer cannot be smoked like beef brisket or you'll end up with a briquette, so after being rubbed and dried in the fridge for a couple of days, Souse Vide for 30 hours at 140°. Yes, 30 hours!

Chill it in the fridge to drop the temperature for smoking. Low smoke for an hour or so to get the temperature back up to 140° and add that smokey flavor pastrami needs.

Meanwhile, make your own thousand island dressing (ketchup, mayo, sweet relish) BUT substitute BBQ sauce for the ketchup (I use Sweet Baby Rays). Then make your Reubens as usual.

[Grillin Dad]

I don't know what's better. That amazing cook and sandwich, or the fact that you lurked for 7 years, only to drop this bomb. Well done!

[DaveD]

Seriously! Watching since 2016, and then this! Hope we don't have to wait seven years for your next one!

[ewx050]

Thanks for the comments! There is not a whole lot of information on making this and it is SO exceptional that I have to share. I should probably post it in recipes but it's mostly technique.

[RichieB]

1st recipe out of the Lodge cookbook. I need to tweak a bit but overall a solid recipe. Next is crab mac and cheese.

[hoovarmin]

RichieB it's been nearly impossible to find lump down here that isn't from Indonesia or Mexico.

[RichieB]

hoovarmin I go to the fishmonger and ask for it. I have no clue where it is from. And honestly in a recipe where the crab isn't in the forefront I'm OK. In fact, as a cost savings imitation would work for me. It's the cheese that is the star IMO. The crab provides texture and some taste. The recipe includes 3 types of cheese. If interested, I'll take a snapshot and share. It might be on Lodge website. I didn't look. It would be Sunday when I would upload.

[hoovarmin]

I'll be checking it out Sunday!

[Richard Chrz]

homemade semola noodles, shrimp, in a garlic butter, cream sauce, topped with garlic chives and Parmesan.

[hoovarmin]

That looks like a meal served in heaven!

[theroc]

Bravissimo!

[WayneT]

I’m really glad I did not make seafood fettuccine tonight. Perfect, Richard.

[58limited]

A Serious Eats recipe:

Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken)

https://www.seriouseats.com/khua-kli...recipe-5218072

I actually made the curry paste from scratch rather than using store bought. Its a work out and its spicy!

Mise en Place: From top left fresh Thai chilies, shallots, salt & pepper, fresh turmeric root (wear gloves - it will turn you orange for days), garlic, dried Thai chilies (spice grinder - really hard to do in a mortar and pestal), galangal, lemon grass in the center. Thai shrimp paste is not shown but I added some.



Finished curry paste



For the stir fry

Mise en Place: From top left - lemon grass and fresh Thai chilies, chicken, makrut lime leaves, fish sauce, sugar, and the curry paste in the middle.



Chicken and curry paste cooking - use the vent-a-hood or prepare to cough and have runny eyes.



Done! Served over Jasmine rice. If you eat one of the Thia peppers its really spicy. Otherwise it has a nice heat with a citrus note from the lemon grass and makrut lime leaves

[hoovarmin]

Oh man, this hits on all cylinders for me! Fantastic job!

[KimO]

The meal and ingredients look incredible and you are an inspiration.

[RichardCullip]

Had good success getting a really nice puff on my half blue corn half flour tortillas tonight

[Richard Chrz]

Thank you!

[bbqLuv]

Puff the magic tortilla
It's gilled can't you see
Eaten from the frying pan
Consumed in 1,2,3

[fzxdoc]

What a great photo! Congrats!

[hoovarmin]

I'm adding pork chops to our repertoire, so when AllthingsBBQ posted this recipe on Youtube I had to give it a go. Man, am I ever glad I did. Presentation is lacking, but holy crap, one of the best things I've eaten in a very long time. I wet brined the pork for 2.5 hrs. It amazes me how little time it takes thoroughly brine meat in a wet brine. The chops were seared in cast iron and then braised in the cream sauce that was made with the fond. I'm telling you this recipe is a keeper!

Pork Chops with a Dijon Cream Sauce Over Mashed Potatoes

[SheilaAnn]

hoovarmin

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/1112354-pork-coppa-steaks-how-to-cook

I prefer it as a roast, but I know I can get it as thick steaks from WFF.

[hoovarmin]

SheilaAnn I believe it would be great with coppa steaks. I didn't realize they are essentially the same as what my Publix labels a blade steak. With that cut there would be no need to wet brine, in my opinion.

[DaveD]

Oooo... I've got some coppa steaks from WF, this might be the way...