Show us what you're cooking - 3/6/2016 through 11/7/2020

[David Parrish]

Here we go again. Show us what you're cooking! III was starting to act a little quirky so we're starting the next round with SUWYC! IV.

Past Show Us What You're Cooking Threads:
SUWYC I
SUWYC II
SUWYC III

Y'all know how it works. Post pics of your cooks and make us wish we'd been there! I'll kick things off:

Here's a recent steak cook (All cooks using a Weber kettle equipped with the Slow 'N Sear):



Prime Rib!





Bone in Pork Chops:




and last but not least, Meatballs with gravy:

[CapeMay]

That looks good.

[Breadhead]

Great cook David Parrish ...

You ought to open a BBQ joint.😁

[David Parrish]

Too much work! I got enough already lol

[Breadhead]

Maybe someday. Cornel Sander's was my age (65) when he started KFC.🤗

[lemayp]

Haven't gotten pictures of everything, but I'm recently been trying smoked chuck roasts based on the recipe shared here. The offset I learned on burns a chimney full every hour and has huge temp swings. I'm still getting used to the SNS and having a consistent temp so I'm underestimating the time I'll need to get things finished.

Before Pulling


Pulled apart nicely

[lemayp]

Also got a hold of a few large beef short ribs this week. Here they are before applying the BBBR

6 hours on the weber / SNS to 180 and oven finished to 210. Great flavor but they really would have benefited from a faux cambro rest for an hour or so.

[Breadhead]

Nice cook...😎👍

[Huskee]

Beautiful!

[Breadhead]

Today's cook (boneless short ribs) in progress... For the last 36 hours in the Sous Vide hot tub at 131°. I'm going to take them out of the hot tub and cool them down to room temperature and marinade them during the day in my favorite Asian flavor marinade.

This evening I'll grill them low and slow until they reach 145° while basting on more of the marinade to build a flavorful crust. More pictures later tonight.

[Potkettleblack]

Why 145 internal? At 131x36 they should be pretty good texture wise, if you're into that level of doneness.

[Breadhead]

Potkettleblack ...

Because I wanted to put a bark on it. I could have stopped at 140° but I didn't think 145° would dry it out. Was just a judgement call on my part. Next time I'm going 72 hours.😆

[Harvey]

It is 5.9 gallons

[Breadhead]

Out of the Sous Vide hot tub after 36 hours @131°. Into an ice bath to cool the short ribs to room temperature. Into a zip-loc freezer bag with the marinade sauce and into the fridge until I want to put them on the grill to finish it.😎

[lemayp]

What type of marinade are you using? I've been trying to add Thai and Indian flavor profiles to my cooking this year.

[jecucolo]

Thanks for showing the process in pictures.
I know this will be my next toy.

[Budmantexas]

Ribs and pork neckbone

[PrincetonPitBoss]

ooh. neck bone, haven't tried that. bet it's good, and cheap.

[Breadhead]

lemayp ...

I found this recipe a few years ago and it's my favorite marinade for sure. I use it for both pork and chicken thighs. I use the dipping sauce with pork but not with chicken.

http://allrecipes.com/recipe/221901/...an-pork-chops/

[JCBBQ]

BH, I've made that several times now on your recommendation. It's definitely a crowd pleaser!

[bbqoaf]

lemayp here is my peanut sauce recipe. More of a finishing/dipping/stir fry sauce. https://pitmaster.amazingribs.com/fo...823-thai-sauce

I like marinating beef strips in oil with mashed lemon grass, ginger and maybe some garlic, grilling them to your preferred IT then dipping it in the above sauce. Also makes killer wraps with leftover grilled meet, shredded cabbage, carrot, bell pepper and avocado.

[OneCharmingPig]

Pit Boss, any pics of the inside of that steak? She's a beauty.

Here's a small 2-lb flat I made last night. Making a rack of spares and a rack of baby backs today.

[Paulie Brisket]

My God that looks good!

[Bruce R]

How long was your cook? Crutch or no crutch? And did you buy it that size, or cut it from a larger piece? I cook for my wife and myself (typically) on a Weber kettle with an SNS, and am always looking for smaller-sized cut to limit leftovers and freezing. Any advice appreciated!

[OneCharmingPig]

I think it was about 6 hours on the cooker (WSM) if I can correctly recall, no crutch, just let her fly. Bought it at that size - my local market has trimmed flats available.

[Jerod Broussard]

Soon to be sous vide pork loin. Has Memphis Dust on it. Going to get browned, then sliced and tossed into rice noodles and whatever sauce I bought.

5 hours at 140 then seared. Off the chain.

[Mitrakas]

Just look at the moisture you were able to retain in that loin. A thing of beauty. Great job

[GadjetGriller]

Wow Looks nice and juicy! Sure it would be good in what ever you put it in!!

[Sierraslick]

Did you sear it off on the BBQ or use a torch? It's SO perfectly even! Beautiful!

[richinlbrg]

Took a half day off - nice weather, hadda cook SOMETHING!

Did 2 pork chops (sorry, no pics, but they looked (and tasted) GLORIOUS) and a good sized boneless ribeye. Added our usual Montreal to the Costco prod. Didn't bother to dry age, just added Montreal as soon as I got home.

Reverse seared with the SnS. Took it to, about 115 and hit it with the afterburner to about 120.

Certainly one to the best I've ever had (says A LOT). Topped with my fave onion sauce, which is in the recipe section.

Unlikely to do much before St. Patty's day, and nothing exciting there, either.

[CeramicChef]

Kudos on a great cook!

[mikez]

Wife was saying we did not really enjoy t-day dinner at our house cuz we was busy serving our family and guests, as it should be. She decreed we would be having t-day do over. Target critter 6.3# b-ball whole breast.
No brine, of course, no rub just S&P OJ in the water pan, cooker brinkmann electric,pecan for the smoke.

Little hung today and forgot to factor how much wind effects,(air temp 52/wind 10) after 5hrs only at 129F had to go with blanket wrap.
1 hr blanket wrap brought up to 160

[CeramicChef]

Absolutely beautiful breast cook! Kudos to ya!

[Sierraslick]

A thing of beauty. I'm sure it tasted as good as it looks!

[Ernest]

Guess who's back!

[CeramicChef]

That's shrimp done righteously! Kudos.

That looks like a Lodge Cast Iron hibachi. I absolutely loved mine.

[Steve B]

That looks awsome. My wife would love this. Gives me some inspiration. Thanks

[slvance]

I knew who posted this as soon as I saw the picture.... nice job Ernest