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

[troymeister]

Some Homemade Mexican Style Coctel de Camerone....Was Crazy Good!

I used to order this from my favorite Mexican Restaurant. But since the Pandemic, it became insanely expensive. So I decided to make it myself. Better than the restaurant, at far less than half the price.

[Elton's BBQ]

Looks fantastic!!

[troymeister]

One of our Go to's...Mussels and Clams in a White Wine Garlic Sauce, Garlic Bread for Dipping.

[hoovarmin]

Two great dishes. Nice work!

[WayneT]

I’d eat that til the fish come home.

[Elton's BBQ]

Excellen!

[gboss]

Surf and Turf: Seared Scallops, grilled picanha, cous-cous with spinach, shallot, and pine nuts. Salad. Wine.

Seared scallops are among the only cooked seafood that I enjoy. These were excellent. Must have been a special occasion for me to cook sea-creatures. Oh yes, happy anniversary to my better half, cboss!

[jfmorris]

Well played, and happy anniversary!

[Elton's BBQ]

Michelin class over this!
And happy anniversary!

[Michael_in_TX]

I believe that is the best sear on scallops I have ever seen! Excellent!

[mgaretz]

Blasphemy ribs!

After two hours, ready to sauce:



All done at 2.5 hours:



On the plate:



Close up:

[jfmorris]

DTro - I know. That is Mark Garetz's personal website I linked you to - he created it just to get that recipe published to the world... . If you look under Testimonials you'll see "Jim in AL" listed... That's me!

I need to get back to blasphemy next time I do ribs. My only issue with it at one point was I was always doing 3 to 8 racks of ribs, and just didn't have room to do them spread out individually. These days I seem to cook 1 or 2 at the most, so they will fit on kettle or kamado.

[jfmorris]

Mark mgaretz - thought you would like to know about my latest spin with blasphemy ribs. I've been doing them with buffalo wing sauce (melted butter and Frank's usually) brushed on several times during the last 30 minutes of the cook, instead of BBQ sauce. It fulfills both my desire for ribs and my desire for buffalo wings! The buttery vinegar spicy flavor goes really well with about any underlying rub.

[Elton's BBQ]

Looks Grand!

[Alan Brice]

Finally got to break in my Aug win! Due to a delay in delivery, the Prime briskie was getting a bit long in the tooth. Smoked that a cpl weeks ago before I knew when “Woodford the Winner” was to arrive.
B.A.T. Was on the menu. Big ass turkey!
Spatchcocked n rubbed the day before with
Richard Chrz Jocko’s Poultry Blend.
26.33 lbs! Prep Woody with an Avocado spray for a cpl pre smokes. All wood was red n white oak cut offs left over from the flooring biz.
I figured 3hours since I can do a twenty pound in two hours on the Kamado n 1.5 in the PBC, PBC, PBC! Shortly after 2pm in goes the BAT then down comes the rain.
I am undeterred, time for a brewskie. If I am gonna get wet, I may as well wet my whistle. Did I mention this will be eaten for Sunday dinner at the in-laws.
The stress did not completely set in til Kim left to get the sides going at her mom Willa’s. I still have to shower, to get the smoke off, pull the bird, feed Burt the dog n load the big cooler on wheels with the BAT. Got there a half hour late but all was really good! Cept I forgot to get pics of Kim slicing the bird. ; - )) A huge Thank you to AmazingRibs.com ! Meathead, you rock! TY!

[DTro]

Yes, yes, and yes, all the above! Well played.

[hoovarmin]

Way to go, Alan! I love this!

[Elton's BBQ]

Nice!!

[Panhead John]

Here’s another bird, kinda, cook using Richard Chrz ‘s Jocko’s Poultry Blend…..good stuff folks….I liked it a lot! Thanks Richard! Wings, andouille sausage and some Knorrs Chicken Flavor Rice, not bad at all for packaged stuff. Alan Brice Here’s what I bought after receiving his spices. A set of 9.5 oz plastic jars with shaker openings on the lid. These were the perfect size for a packet of his spices. If you’re interested, I wouldn’t get anything smaller or it won’t all fit.

[Panhead John]

hoovarmin Hey buddy, there’s no order page. Just PM him…..

[Richard Chrz]

hoovarmin shoot me a message here or on FB. I am the order page. Ha.

[Elton's BBQ]

Richard Chrz plz pm the link por favor

[SammyJ]

Weber Kettle Ribs, Salt, Pepper, paprika

[Jim White]

For a change of pace tonight, I made another Yasmin Khan dish. I've never been disappointed with any of her recipes. This one is Sabanekh bil Hummus, or Spinach and Chickpea Stew. I had to do a bit of adapting, as I used half a bag of Rancho Gordo dried garbanzos instead of canned. The broth has onion, garlic, freshly ground roasted cumin seed, freshly ground roasted coriander seed, allspice, nutmeg and black pepper. But what really adds zip is the lemon juice added at the end.



All it needed for serving was a bit of warm, buttered multiseed bread.

[WayneT]

Garbanzo beans for the win!

[troymeister]

My version of Tuscan Chicken.

I used thighs instead of breasts. Instead of pasta, I used Rancho Gordo Marcella Beans. Instead of chicken stock, I used the Marcella Bean broth. The bean broth is fricken awesome in this. (Fricken is a correct culinary term...lol...)

It was finished with Parmesan Reggiano. Sun Dried Tomatoes, Spinach and Mushrooms.

All I can say is Oh Yeah!

[fzxdoc]

Oh wow. I'm going to try this. It sounds amazing and looks delicious.

[WayneT]

That is some cotton-picking, Tuscan, Chicken fricken deliciousness. Say it 5 times real fast!

[J-Melt]

I have likely just committed AR treason and it was amazing! I had my last rack of baby back ribs from the 10 pound box I got for around $8 a month or so back. I have been unsatisfied with how dry they came out when I cooked them without wrapping, so I tried the 3-1-1 method from Thermoworks blog. They said that it would turn out a more competition like bite than 2-2-1 would and they were correct! I was really impressed with them. I put butter and maple syrup in the foil. I think that next time I would stick with just butter because they were a little too sweet. I am definitely using this method again!

[HotSun]

There is no one right way to do any of this. If it works for you and you're getting good results, why not? Even Meathead acknowledges that when he wrote about Dreamland's ribs and their method. You can't argue with great results.

[WayneT]

What he said ^. I’d have to eat from the green plate. I’m a messy eater. 😉

[J-Melt]

You will have to fight my daughter for it. Ribs and chicken are two things mr girls will never fight us about eating.

[barelfly]

Follow up on the New Mexico red chile I made yesterday - red chile cheese enchiladas. This combo of red chile and melty, gooey cheese is just….. mmmmmmmm served with the pintos and a fried egg.

[xrodbob]

I almost drowned in my own drool…. That’s looks awesome!

[hoovarmin]

Maestro!

[Smoked Transistors]

Looks killer, and sure it tasted as great as it looks!

[58limited]

Dry aged strip on the Sportsman's Pro and oven roasted potatoes - parboiled too long so I almost had oven roasted mashed potatoes but they were delicious!





Potatoes were sprinkled with some Green Hatch and Cheddar rub from Blackstone. Yum!

[SheilaAnn]

Last night I did a rack of lamb from wild fork. I cut individual chops and slathered them with Dijon, whole grain, garlic, rosemary, olive and cracked pepper. Grilled hot and fast. Served with grilled green beans (csa) and Mediterranean dips and pita.

pre mustard bath


fire shot of one single chop


Green bean cameo


plated (poorly)



dips: feta and sun dried tomatoes (ended up putting on the green beans which was awesome), artichoke hummus and tzatziki

[Elton's BBQ]

Nice!

[KimO]

I LOVE rack of lamb! These look absolutely perfect! Thanks for sharing!

[Jim White]

Looks like a wonderful feast!

[Elton's BBQ]

Going in the tracks of SheilaAnn ..
Leg of lamb, partially deboned.. Served with mushrom sauce, greek'ish potatoes and grilled brocolini..
whashed down with Tommasi Redwine..

[hoovarmin]

WOWWWWW!!!! Nice work my friend!

[SheilaAnn]

Wowza! hoovarmin beat me to it!

[Troutman]

Well done, well done indeed!!

[HotSun]

I took the day off from work yesterday to get some needed rest and get caught up on some honey-do items. Back in August, I bought a whole pork loin, and carved it into various things, some of which were chops. I thawed these pork loin chops that I pre-seasoned (before freezing) with Blue Mountain Jamaican adobo. Easy peasy:


That's about a kilo of pork. I fired up the Kamander, but I let it get too hot, and these bad boys are so difficult to bring down once they get hot. > 600F....oops. Anyhow, I had some small yellow potatoes quartered (not shown), which I roasted on the upper rack with EVOO, sea salt, and HDP, but ended up burning slightly. Somehow, my family still ate those. Anyhow, back to the pork:

That is lump, very little, but very hot. I could bake pottery, I swear. I have used briquettes most of this year due to some frustration with my last batch of lump, but the ash was driving me crazy. I forgot that the dampers need to be closed more due to the differences with the lump. I put a lump of half used Japanese maple for smoke, then some hickory pellets.

I should have turned more often, but they still came out great:


These cooked really fast, less than 10 minutes, and they were almost 1.5" (38mm) thick. They were still juicy inside. I love this method of freezing with the seasoning, as it makes for a quick and dead simple dinner.

Plating: pork chop, cukes with sour cream/za'atar dip (my concoction, not sure I like it), apples, and devil beans. Not show: roasted yellow potatoes.

Were they good? My family of four devoured the entire kilo of boneless pork chops. I guess they liked it.

Post script:
I had a terrible experience with lump charcoal last year, but I'm using Frontier this time around. It is working fabulously in all applications. I will probably go back to lump for the majority of my outdoor cooking.

[jfmorris]

Those look great! I love a good pork chop. Don't do them as often as I should.

As you, I've found that lump tends to burn WAY hotter than briquettes, given the same vent settings. On my kamado I don't grill as much as I smoke, but I do like to use an elevated cooking grate to get more distance between the fire and the food, to temper the heat.