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

[SammyJ]

Kettle Ribs, Seasoned with Salt, Pepper, and paprika.

Full Carnovior.







Love Jesus, Love my kettle

[Old Glory]

I am jonesing for ribs...those look great!

[Panhead John]

Well, I finally found a place, locally, for my porterhouse steaks…Meat Masters in nearby Katy,Tx. I’ll still get my other steaks for the most part, at Costco….maybe. Anyway, Troutman led me to this place from a post I made looking for Prime Porterhouse steaks. I stopped by there today and picked up a couple of em….the one I cooked tonight was 2” thick!…..😳 That sucker was almost 2.5 lbs! Did my usual reverse sear on the SNS Kettle and the vortex turned upside down….for more real estate. I found a great recipe online, that I’ll post, for oven baked wedge potatoes, it was my side to go with the steak and they were great! For the first time in my life I grilled a Prime CAB Porterhouse..and I ain’t looking back. It was definitely the best one I’ve ever cooked…….

Go big or go home……2.46 lbs.

https://www.lecremedelacrumb.com/best-potato-wedges-recipe/

This recipe was great, if you make it, follow it to a T.

[Michael_in_TX]

You really get a sense of how stupidly big that steak is sitting over the Vortex!

[fzxdoc]

Now that's how it should be done.

What a beaut of a steak!

Kathryn

[wallypop]

Sweet baby Jesus that looks fantastic.

[Attjack]

Pizza night! It's good to have my pizza oven functioning once again.

[Michael_in_TX]

Perfect cuppage.

[barelfly]

The char on the pep! And the light char of the crust! Excellent cook!

[Attjack]

barelfly I love the char on the crust but the char on the pepperoni could have been dialed back. My IR gun seems to have broken so I don't know what temperature I launched it at. I guess it's time to get a new one.

[WayneT]

Mari Jo found a nice rack of baby back ribs while at Whole Foods today. This is first rack I’ve ever been able to completely pull the membrane off the back. I have no clue if it’s a quality or freshness issue but I’ve only gotten ribs from Costco previously - Swift. I’ll call WF tomorrow to ask where they source their ribs.

Tonight, I present, 1 rack-ribs two ways.



Spiceology Cowboy Crust on the right half and Meat Church Honey Hog Hot on the left. One rib in the middle got a little, or lot, of both.



I cooked these on my SNS using my new method -Tina Turner Proud Mary, it starts slow and ends rough. When the grate temp reached 175F, with both vents fully open, I put the ribs on and afterwards made only four minor adjustments to the vents. The temp slowly rose, over 3 hours from 175F to 308F, and the meat was reading 195F and probing very tender.

Here’s the FB 2 grate temp profile.



That first dip in the graph is when the ribs went on. From there, it slowly, but inexorably, went up to peak at around 308F.



Aaaand, the results. The ribs were accompanied by rainbow carrots with a balsamic and honey glaze/sauce. Bread is store bought.

These were, hands down, the best ribs I’ve ever cooked. Again, I don’t know if it’s a quality or freshness issue but I’ll know more tomorrow after I call WF.

Finis

[barelfly]

Starts slow…..ends rough…. This makes me laugh

[SheilaAnn]

wayne T looking forward to what WF tells you! I have ribs set up for tomorrow, myself. Niman Ranch from AF, though.

[fzxdoc]

I like the name for your rib-cooking method. Very clever.

Nice-looking ribs you've got there.

Kathryn

[DaveD]

Just some basic tacos using my usual approach. 80/20 ground chuck as the fodder, which was really good.

[barelfly]

WayneT

Tacos everyday!!!!!!!!!!!!
Tacos for you!
Tacos For DaveD!
Tacos for everybody!!!!!!!!!

[DaveD]

WayneT I would argue that they are a component of each slice of the pyramid. In addition to the physiological and self-actualizing parts you mentioned, they're fundamental to one's sense of safety/security; of love and belonging (Tacos Are Love!); and of esteem. They're baked in to every stage.

[WayneT]

Solid logic, DaveD.

[Troutman]

I believe DaveD and I are on the same wave length, it's basic tacos for lunch at the old Troutman house. Last weekend I cooked up some fried fish for the fam and had a few leftovers so made fish tacos. With traditional Baja true fish tacos you keep it simple; fish, slaw and your favorite sauce. No need to drag them through the garden, let the fluffy fried fish shine!

Anyone interested in this recipe, check out my Fish Tacos writeup!

[Old Glory]

1 order to go please!

[WayneT]

Gobsmacked, as usual, when you post.

[hoovarmin]

One of my all time favorites, and yours look incredible.

[SammyJ]

Home ground ribeye ends, and pork rib trimmings
Of course bacon

[DaveD]

Of course!

[ItsAllGoneToTheDogs]

Must be the drugs swear I posted this a few minutes ago...

Anyway had a last meal just in case yesterday.

For those who were at the NC MeatUp... I just got home from surgery to hopefully correct the issues I was having back then. Good news is I can still eat anything I want sans spicy food... bad news is I have an open wound on my butthole for the next few weeks/months...

Just hoping it's manageable by New Years as I bought my dad and I VERY expensive tickets to the 9ers vs WAS game and I'd like to be able to sit through that comfortably... plust the drive there and back

[hoovarmin]

Hoping your butthole gets well soon

[Panhead John]

We need pics!

[ItsAllGoneToTheDogs]

Panhead John I'm not really good with selfie mode on my phone behind my back... I'll ask the wife really nice to take a pic of my wound and text ya later... what times dinner? I wanna make sure you get said text a few bites in

[Old Glory]

Was snowing with freezing Rain today so no outside cooking. Made Chicken Lo Mein based on this Made With Lau recipe

https://www.youtube.com/watch?v=mq3BxNM63Bw&t=636s

I didn't have the Chinese mushrooms so I used white button and added cabbage for more veggies. Interesting technique to blanch the chicken and not stir fry. I used thighs not breast meat. Came out very good!

[hoovarmin]

Oh my, That's a beauty!

[Grillin Dad]

That looks awesome!

[texastweeter]

Those colors!

[smokenoob]

Sloppy Jo with a Louisiana kick!
and a Bonita bonus pic 😂

[texastweeter]

I gotta get out on the gulf soon.

[HawkerXP]

I've seen that fish before!

https://youtu.be/G5HNpXFnEts

[smokenoob]

HawkerXP that would be a Sponge Jo

[RichieB]

Nice looking cook and I'm sure delicious. I say im going do do Asian and never do.
Out here in Western Massachusetts we had rain in the wee hours and mist and raw all day, about 35 all day. We're in for a good stretch dry and seasonable. PBJ will getting some work in the foreseeable future.

[Panhead John]

I for one, do not like do do Asian…..🥸

[smokenoob]

do do Asian, do do tell!

[DaveD]

Do, do, do, lookin' out my back door...

[BFlynn]

Smoked Pheasant breast and tots from the air fryer.

[barelfly]

Did someone say tacos?????

well….I forgot to grab the tortillas when I packed the food for the trip to the lake house this morning…so, it was kind of a deconstructed taco as I added a few tortillas chips to this great plate of goodness! Flank, onions, peppers and shrooms with some black beans.

and this was cooked in a nice drizzling rain, had the umbrella out as I stood in the dark hoping I wasn’t overcooking the flank….which I did but it turned out ok.

[WayneT]

Great improvisation! Deliciousness requires no vessel.

[hoovarmin]

Eatin' good at the lake house!

[Andrrr]

Baked Rigatoni. Nothing made from scratch here except the sausage but it hits the spot.

[Richard Chrz]

That hits the spot for certain!

[texastweeter]

That made my mouth water...

[WayneT]

Solid comfort food.

[RichieB]

Tacos, Hard shell. Found left over pork country style ribs. Added chopped jalaepeno and onion placed on top. Picante sauce and Mexican cheese. Basically a 3 cheese blend, shredded.

[barelfly]

Tacos!!!!!!!!!!!!!!