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

[Skip]

Black Bean Chicken Chili. It has just a little bite for a chilly fall day!

[texastweeter]

Good lookin pot of beans

[Clawbear57]

Sounds good, looks even better.

[Bogy]

Black beans! The only way to make really good chili! Probably be even better with some Minnesota Wild Rice!

[58limited]

A weekend of sausage making. Its 2 Guys & a Cooler's season four of Celebrate Sausage on youtube. This week I made three recipes. All batches started with about 6.5 lbs ground meat and they came out to between 7 and 8 lbs when all of the ingredients were added. They have several other recipes I want to try in the coming months.

Red Hot Links from guest Age of Anderson. Made with venison and brisket trim. These are great but I would like a little more heat - I doubled the cayenne pepper and it has a nice burn but next time I'll source some powdered habanero or maybe the powdered Carolina Reaper that Anderson used.:

https://youtu.be/2PatbC7ma40?si=UpLgKIqBXNiJwirh

South Carolina Onion Sausage, all pork. This is not all; I am rehydrating more casings to finish stuffing the rest:

https://youtu.be/VtHqGKKTxuk?si=u6twX341rO0oVdG3

Cudighi, all pork. This is a really simple pan sausage. No pics, it has to sit for 4-5 days in the fridge and is generally formed into rectangular patties, grilled, and served on a bun:

https://youtu.be/Hru3N2F1rhc?si=YSagw_ORDBFxU8Fp

[Troutman]

I bought the equipment but haven't had time to make any sausages, whish is on the very, very short list. Nice looking sausages by the way, can't wait to start making some.

[texastweeter]

I can get you the habanero stuff, of you want something harder got that too. All the cool kids are doing it, and the first times free...

[58limited]

texastweeter Habanero is about as hot as I'll need. I'll PM you later.

[SammyJ]

Bacon Mayonnaise, no seed oils

[holehogg]

Done very few long cooks this year but have made tons of bacon, so it was a real treat to smoke a butt today and spend some time here. I seriously miss not being here. I suffer from FOMO everyday because of this.

4.2 Kg about 9 pound butt that I had the butcher cut in half.

[jfmorris]

Wow! Beautiful bark on those butts! Good to see you haven’t lost your touch!

[hoovarmin]

Barkalicious!

[Clawbear57]

Great looking meat. Glad to see you back at the grill😁.

[Richard Chrz]

In tradition, it seems at least.

The first cook on the summit was chicken, that is what I broke my 22 kettle, my 26 kettle, so it seemed appropriate. Seasoned with Jocko’s poultry blend.




.

[jfmorris]

Ah…. So pretty and shiny! Remember that grate like it looked today, before it got all sooted and stained from smoking! 🤣

[hoovarmin]

Yay! I'll bet you love the new cooker.

[fzxdoc]

Soooo pretty! The chicken looks great too.

K.

[CLB3]

Fall Sundays and wings just seem to go together. I coated these with a bit of olive oil and plenty of Plowboy’s Yardbird Rub and let them sit in the fridge overnight. Then cooked with the vortex on the KJ Classic. This batch came out as good as any I have ever cooked. So good I did not bother with sauce. Just fantastic.

[Richard Chrz]

Looks awesome, and I agree fall Sundays and grilled chicken, especially wings, perfect pairing, but so is chili.

[Clawbear57]

Wings good enough to eat without sauce, that's for the win.

[nikolausp]

Looks good! I sent you a PM CLB3

[Starsky]

I made some chicken enchiladas today. Homemade corn tortillas done on the Blackstone then dipped in my version of enchilada red sauce. Filled with grilled then shredded chicken breast, charred corn, black beans made from dried beans, green chilis, black olives, and Colby Jack cheese. Then covered with more cheese and any remaining ingredients leftover from the filling and the remaining red sauce. Served with cilantro and sour cream.

[RonB]

Another try at shish cabobless on the Kettle, (no skewers).

[Finster]

That looks fantastic.
I rarely do skewers because they just seem like more work than necessary, so this is a great alternative.
I need more info on the pan if you wouldn't mind.
That looks like a prime MCS candidate

[RonB]

Finster - here ya go:

https://www.amazon.com/gp/product/B09KHLKT4K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

[RichieB]

I have something similar. It's handle folds in. I find that helpful when the cooker is loaded with other foods

[au4stree]

Testing out an early Christmas present, soapstone for the KJ3. This thing puts on a nice crust!

[hoovarmin]

I've thought of getting one of those for mine. Sounds like you like it?

[au4stree]

It was my first cook, but yes it did a superb job on the crust. I probably could’ve let it sear a bit longer on each side, but everyone loved their steak. I’m planning chicken thighs for fajitas this week, so maybe we’ll get more data from another cook

[HotSun]

Ah, first glance I thought it was soapstone! I love soapstone, hope to do some countertops in it (I lost that battle on the kitchen remodel). I image it works great in this application.

[barelfly]

Pork Loin Roast on the 22, dusted with OakRidge BBQ Secret Weapon. Served with roasted brussels and sweet potatoes and a bit of Blues Hog Original sauce.

[barelfly]

WayneT - these crispy brussels…..they are like candy to me! And they make a great salad the next day too!

[Finster]

looks awesome.
I love roasted sprouts. I usually halve them, but I'm gonna try cutting them even smaller next time..

[barelfly]

Finster - it’s almost like a shred if you will! So good!

[HotSun]

I don't have much time to write this up, but here is my best shot:
4 boneless chicken breasts, pounded to even thickness
Brined 3.5 hours in pickling brine (leftover from devil beans and hot cauliflower)

The breasts must have taken on liquid, because they were a lot bigger than before brining.

Started over indirect heat, using the Vortex; breasts sprinkled with some 'Hissy Fit' seasoning, from Lillie's of Charleston:


Taking turns over direct heat:


Turned often; ambient temps were fighting with me, so it took longer than I wanted. Some dogs for the kids:




Plating:

Sorry, crappy plating photo. Couscous, a chunk of fresh celery. Not shown: salad with fresh Dijon vinaigrette.

Close up:


My family raved about this. Even after two hot dogs each, my kids dug into the.chicken. My wife said it was the best I've ever made, though my family is prone to hyperbole. It is weird, since I don't do a lot of grilled chicken breast. Maybe I should.

Next time, I will filet or butterfly the breasts. like the Browns today, I'll take the win.

[WayneT]

No worries, HotSun, you get a pass on the plating…this time. We know what you are capable of so we’ll use our imaginations. 😉 It looks delicious.

[Finster]

nicely done!!

[SheilaAnn]

Sloppy picture because I took it after I used my silverware. WF hangar steak, spicy spinach and loaded baker.



the other half of that baker is breakfast….

[texastweeter]

Lookin good!

[Clawbear57]

The whole plate looks delicious.

[WayneT]

First hanger I ever has was at the CIA Greystone Inn in St. Helena, CA. I’ve been a fan ever since. It’s a testament to one’s lack of self control over amazing food when a pic shows the meal partially eaten. Self control is overrated.

[realdocBBQ]

This weekend, did some pork butts, some ribs, pork belly, and a 90-day aged brisket in a foil boat.

[Clawbear57]

Yeah great bark but what about a pic of a the cut?

[WayneT]

+ 5 on that bark. Beautifully dark and even.

[Towering Inferno]

I need a drool cup! The meteorite in the last picture is awesome.

[DavidNorcross]

Todays lunch. Salmon filet on the griddle over a bed of freshly harvested micro greens.

[WayneT]

Yum!

[hoovarmin]

Look what I got from Richard Chrz!

[Panhead John]

He put a little extra in mine…..na na na na na! 😂

[hoovarmin]

I tried Grandpa's on burgers tonight and it was superb! No pics cause today was a teacher planning day and the kids were out of school, so my brain is scrambled.

[Alan Brice]

Thars Gold in them there bags o deliciousness!