Show Us What You're Cooking! (SUWYC) - Volume 31, Autumn/Fall 2023

[DaveD]

Did a USDA Prime tri tip today via sous vide que. Dry brined the cut for almost two days, then hit it with some granulated garlic and coarse black pepper, vac sealed with a bay leaf, and ran it at 131F/55C for about nine hours. Pulled it out, patted it as dry as I could, and then hit it with some Uncle Chris's Steak Seasoning (remember y'all, it's Extra Fancy), and let it sit on the counter for half an hour or so in order for the IT to drift down a ways, thereby giving me some headroom to work with while I seared it so I wouldn't overshoot my IT.

Seared it on the SnS kettle over a raging pile of KBB using the cold grate method, which the SnS easy-spin grate makes very easy to do. Plated it with some corn on the cob and steamed broccoli, paired with a 2019 Beringer Knights Valley Reserve cabernet.



After the meat jacuzzi:


Fire in the hole!


Ready to slice.

Service!





This stuff was indescribably delicious. Incredibly tender, perfectly done absolutely everywhere, and the seared crust was thin, virtually no grey rind, with a lovely bite-through texture. The piece was of superb quality, with that unique tri tip beefiness that no other cut can deliver.

I'll never do a tri tip any other way than SVQ. With the odd shape, this is the way to be sure every single bit of the cut is done exactly the same. And it's so worth firing up the kettle with coals even for only 5-10 minutes of searing... cannot beat that flavor on the crust. *chef's kiss*

[RonB]

That looks great!

[fzxdoc]

Knocked it out of the park with this one. Congrats.

K.

[Richard Chrz]

Beautiful, and yes, SVQ is the way to go,

[bbqLuv]

Cheesed Burger Nachos and Black Ale

Our reward for a little help for our friends.
Although it is not PBR, it is enjoyable,

[barelfly]

Not the best photos here, but the meal was excellent! We had some shrimp cocktail while I was getting everything together. SV the ribeye at 120 for 2 hours then a hot sear in my excellent carbon steel skillet, rubbed with SPOGOS. Lawbstah tails done on the grill and a good ol baker!

[hoovarmin]

Epic bro!

[DaveD]

Yeah, man!!

[Knyenhui]

My wife and father in-law decided to do an odd head-to-head competition of tandoori chicken. My wife did a standard marinade and I cooked low and slow on the BKK 5000. My father in-law decided to cook the chicken in the instant pot for 10 minutes then marinate it and finish it on the BKK. Long story short it was better without the instant pot.

[fzxdoc]

That chicken that took a short visit to the IP sure looks relaxed after his sauna.

Kathryn

[Knyenhui]

It did look relaxed. Unfortunately it tasted slightly less relaxed than the other one. (It was a bit dry)

[ItsAllGoneToTheDogs]

I'm sure these tacos have a name... but I just threw a bunch of stuff together.

At 165 the chuck and yellow onions along with some beef tallow, beef stock, and guajillo chiles. This went to 205, then removed meat, blended liquid and put meat back in along with some Mexican chocolate to sit at 170 all night long in the oven.

All the other veg seen here went into salsa along with some unsmoked Roma tomatoes and cilantro.

[Bob K]

I’m stealing this. Will call them IAGTTD asada. How was the Chuck when it came out of oven next day?

[ItsAllGoneToTheDogs]

Bob K super tender and the flavors are amazing, however it's lime OR salsa not both... they clash together with the chocolate I think but either or is perfectly fine.

[Bob K]

ItsAllGoneToTheDogs nice, thanks. I put dark chocolate (and ground coffee) in my chile con carne, think I took that from a Kenji recipe. Works great there so makes sense here.

[smokenoob]

Camping in Georgia this week. While I was shopping for camp food at Sam’s I picked up this seasoned bacon wrapped pork loin for the grill. Cooked it on the SNS Travel Kettle and it came out great! I don’t have a good travel cutting board for juicy meats so i cut down one of those cut-pads to fit a cooking sheet, worked great! 😁

[ItsAllGoneToTheDogs]

I love flying but I really need to sell my planes and heli's, haven't flown in years because my dogs fight each other with excitement when I fly That T-33 looks awesome

[jfmorris]

So yesterday, we stopped in Aldi - not a store we usually shop at - and I found a skirt steak that looked pretty nice to me! Fast forward, and with some of Huskee 's fajita spice mix, a little olive oil, and some home made chimichurri, we had a fajita feast!

Decided to celebrate cooler Fall weather by firing up some charcoal in a chimney, then dumping into the SNS in the SNS Kamado. First up - some peppers and onions…



Next up was some corn…



And finally my skirt steak… dry brined for a couple hours and dusted with Huskee ‘s fajita mix - about 3 minutes per side.



The steak got a nice char…



but was SUPER juicy when I sliced it and put some chimichurri on it…



All in all the best $12 piece of meat I’ve cooked in a long time! And it fed us dinner yesterday and lunch today…

[fzxdoc]

Looks so delicious. Inside or outside skirt? Hard to find outside skirt steak in these parts.

Kathryn

[DaveD]

That looks beautiful Jim!

[jfmorris]

fzxdoc I am not sure. They had two skirt steak options at Aldi - one was pre marinated and said inside skirt, and the other one was labeled as “USDA Choice Black Angus Skirt Steak”, and didn’t specify inside or outside. I opted for the black angus as I wasn’t sure I wanted their marinade. It was folded up under itself in half, so was a lot longer and thinner than as packaged.

Around here, it seems most skirt I see is inside as well.

[SammyJ]

Jalapeño cheddar, brats, eggs, and bacon! Oh, Tabasco Habanero

[Richard Chrz]

Skip was super generous and gifted a Wagyu Tri Tip to my wife and I.

SV then seared over a live fire of oak splits,

[DaveD]

Gorgeous!!! A thing of great beauty.

[Purc]

Beautiful Tri Tip !

[bbqLuv]

Tri Tip, or try the whole steak I would.

[DavidNorcross]

Today was my alpha gal’s birthday. I offered to take her to dinner or make whatever she wanted. Since Chick-Fil-A is closed on Sunday I made her a chicken, egg and cheese biscuit.

[DavidNorcross]

Thank you Kathryn. She has not started yet. She is planning on getting bloodwork again this week and then going to start the acupuncture. Thank you for asking!

[Jim White]

Please give her an xtra birthday hug from the Pit.

[hoovarmin]

Happy birthday to alpha gal!

[hoovarmin]

Bret said she was craving this so I broke away from football. First time I used herbs I grew myself. Grilled pork vermicelli bowls with Nuoc Cham.

[DaveD]

That looks superb!! Grilled pork vermicelli is my go-to Vietnamese dish, although I have never made it myself and don't have any delusions that I could pull it off. And with numerous awesome Vietnamese places nearby, just doesn't seem worth the trouble... Nice work!

[hoovarmin]

DaveD You would be surprised - it's supper easy. The hardest part is the matchstick cut on the carrots and cucumbers, which reveal my paucity of knife skills. The rest is a piece of cake.

[radiodome21]

Colder day in the Illinois burbs so I made some chili. I combined my chili recipes to make this. The meat is short ribs I smoked last night on The silverback (next to some burgers) and some leftover pulled pork that I thought was brisket. Oops 😅! Still turned out awesome.

Oh and I added beans. That’s right. I also put ketchup on my hotdogs and will never eat a Chicago dog.

[Jim White]

Looks great. But I will have to say that I'm a fan of beans in chili, but I just can't get there on putting pasta in it. Or under it.

[radiodome21]

It’s a throwback to the first chili I ate on a regular basis in college in Milwaukee: Real Chili. Good stuff at 2 in the morning after a night on the town.

[fzxdoc]

I bet that pulled pork tasted good in the chili along with the short ribs. You made the equivalent of a Sunday Gravy, only in chili world instead. It may turn out to have been a serendipitous mistake.

Like Jim White , I would have passed on the pasta, but am never one to criticize someone else's comfort food. If it's a comforting combo for you, then it can't be beat.

Kathryn

[barelfly]

New Mexico red chile and pintos. Used the roasted red chile I picked up a few weeks back. My grandmother use to make this for me when I was younger. It’s been ages since she has made this, but tonight I tried my hand at it. It’s not exactlyhow she made it, as I think she made the pinto beans a bit different than what I did, but still brought back some memories.

[fzxdoc]

When you get the recipe perfected, let us know. It sure looks delicious.

K.

[bbqLuv]

I hope Texans don't see this, the beans or bean debate will start again.\
I could eat that. Looks so good.

[hoovarmin]

I can taste it from here!

[Starsky]

I decided to make chili yesterday. Nothing picture worthy but, I decided to use a chuck roast I had and thought it might be a good idea to split it down the middle so I could get a good color more of the meat. I threw it on the gasser for about 5 minutes per side. I was cutting it up for the chili and of course had to take a little taste while I was removing the fat. Daaang it was tasty! Just salt and pepper. Grill marks on the outside and a medium rare on the inside. Very tender. Thinking I might have to cook a chuck roast this way again!

[jfmorris]

I like it! And it saves making a mess on the stove searing/browning the chuck roast in a skillet.

[Starsky]

I'm actually thinking of using the chuck roast instead of steak for a meal. It was so flavorful and tender after the searing process that serving it with some taters just as it was should be great

[jfmorris]

Using chuck roast like a steak isn't that big a stretch. As I now know from butchering a chuck roll myself, a typical chuck roll has 2 chuck eye steaks, followed by several chuck roasts in it. If it's a good quality chuck roast, it won't be a lot different than a chuck eye steak I imagine.

[TWBarbecue]

Balzano Apple Cake!

Crisp cool Fall day with Carolina Blue skies resulted in this delicious Balzano Apple Cake!

https://alexandracooks.com/2009/11/0...ake-revisited/

[TWBarbecue]

troymeister Richard Chrz Thank you very much. Delicious and easy to put together.

[fzxdoc]

Thank you for posting the recipe link. That apple cake looks delicious!

[TWBarbecue]

You bet fzxdoc It was really good! Hope yours turns out great and you enjoy it if you decide to try it.