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

[texastweeter]

Chops, sweet peas, and home frys.

[Spinaker]

Yard Bird!!!!

[texastweeter]

Uh... Spinaker you ridin the lightening again? Shine got you confused between swine and fowl?

[Clawbear57]

Man I can eat the picture!!

[Michael_in_TX]

This was a nice lunch. I used up the last leftovers of my last brisket and made a salad. A garlic-forward red wine vinaigrette does go well with brisket, surprisingly.

[DTro]

Hillshire Farms makes this Lil' Smokies sausage product I purchased to serve as an appetizer recently. I had an extra bag that went into the freezer until I figured out they would be pretty good in jambalaya.

[Spinaker]

Lil Smokies! Oh, so many fond memories.

[DTro]

texastweeter - I put a bunch in a small crockpot with a bit of bbq sauce, fig jam and jalapeño slices- none were left.
Spinaker -My wife and kids won't eat hot dogs. Unless of course they are called something else. 😂

[fzxdoc]

They're good in jalapeno poppers too. And in Pigs in a Blanket. I bet that jambalaya was yummy.

K.

[SammyJ]

Vortex Brats, and that awesome mustard

[RichieB]

Good evening. Country Style Beef Ribs on the Kettle. Marinate about 6 hours. Front sear and 2.5 hours indirect at 275ish. 30 minutes uncovered 2 hours wrapped in foil. No knife required.

[Michael_in_TX]

I've always had bad luck getting chuck to shred like that. Maybe I need to try country-style sized pieces.

[Richard Chrz]

I got a message from my wife, asking for a really good dinner, I know she likes shrimp.

homemade pasta, a butter cream sauce with Chardonnay, then topped with Manchego cheese, fresh thyme and garlic chives from garden.

[Mark V]

Have you tried making your own cultured butter? Pretty good stuff, easy to make. I think you would like it. That pasta sound absolutely fantastic.

[Richard Chrz]

Mark V I have played with it a bit, and other dairy cultures. I was pretty deep in it this spring, but then summer came and I wanted to be next the grill. But, I hope to pick it back up this late fall, along with a few other things I seem to ignore in the summer.

theroc grazie

[Clawbear57]

That looks good. My mother doesn't like pasta.

[ssandy_561]

My mother is visiting us from Florida. She loves a good steak and so do I. I decided to splurge and get a gold Wagyu Cowboy steak from Snake River Farms.

I dry brined it overnight in my garage fridge.



I set up my Grilla OG to 225° with some oak pellets and I brought it up to 130° internal.



Next I set up my Weber Kettle with the Vortex and got the coals to one degree below the temperature of the surface of the sun.



On went the Cowboy steak for 30 seconds each side twice.



Look at that sear.



I decided to keep it closer to rare because of the incredible marbling the steak had.




Served it with a twice baked potato and roasted Brussels sprouts but those items were not the star of the night like the steak was.

This was either my best steak I’ve ever eaten or second best (I once cooked a prime Picanha that was something I still brag about today).

[DaveD]

Absolutely perfect!! That sear is amazing. Beautiful work!

[fzxdoc]

Amazing! Great photos, Brilliant cook.

K.

[Clawbear57]

I'm in love with that steak. You did good.

[SammyJ]

Today we made Bacon Grease Mayonnaise, using that awesome Zatarain's Creole Mustard,

NO SEED OILS

[Michael_in_TX]

I'd love to see a horseradish mayo in your style. I think that would be really good.

[SammyJ]

Next time

[JCBBQ]

That’s awesome! 💪💪

[SammyJ]

New Gizmo for cooking / reclaiming bacon grease
1 minute per slice in Microwave

[Michael_in_TX]

I've been tempted to get one of these. Is it as awesome as bacon cooked in a skillet or in the oven; no, but it is bacon and it is better than the "pre-cooked" stuff at the store.

[SammyJ]

I cooked a pound of bacon under 30 minutes, and even my back was happy. Bacon crisp, and recovered all the grease. I do not think you will regret it!

[DaveD]

How does it work? Do you drape the bacon strips on the spokes of the top thingy? Not picturing the process right off...

[Elton's BBQ]

Norways National dish today..
Fårikål = mutton cabbage..

[hoovarmin]

I have to try this one!

[SheilaAnn]

Amidst all my work for Ranch Gordo-Con, some culinary therapy. Shrimp and Andouille Gumbo. No where near as dark as it probably should, but it was tasty. The shrimp are from Wild Fork and they were sublime! Oh yeah, tomatoes and okra were from csa.

[tamidw]

Yummy!

[Clawbear57]

Delicious!

[hoovarmin]

Gorgeous!

[LA Pork Butt]

It looks like a Creole Gumbo to me which wouldn’t be dark like a Cajun Gumbo!

[SheilaAnn]

LA Pork Butt yeah, yeah, yeah, that’s what I meant to do 🙄😀🙃🤭

[SmokingSteve]

I tried mgaretz Blasphemy Ribs. Now my wife says that it is the only way I'm allowed to do Baby Back ribs now! Done on my Camp Chef Woodwind at 225 degrees for 2 and 1/2 hours. I used Costco pellet mix of Oak, Hickory, Maple and Cherry.

This is just after placing 2 racks on my CC Woodwind.



The finished ribs at the kitchen table.



Decided to do these Memphis style (no sauce) and they were great!

Thanks mgaretz!

[mrteddyprincess]

Oh, yeah. Those look great!

Brian

[Richard Chrz]

I have not grilled in 2 weeks, but changed that tonight.

Carne Asada - flank steak, over oak splits on a bed of oak briquettes. Homemade tortillas, and Chimichurri

My Chimichurri recipe:

1 cup olive oil
1/2 cup finely chapped parsley
1/4 cup finely chopped cilantro
1/4 cup fresh lemon juice (roughly one lemon)
3 cloves of garlic finely minced
1 Tablespoon dried Oregeno
1 Tablespoon crushed a red pepper
1/2 - 1 Tablespoon of kosher salt.

[Richard Chrz]

fzxdoc I have not, but now After reading that, and your recommendations. I feel I need to add that to my next purchase from Amazon. Thank you for sharing,

Question for you. Have you ever ground it down to a powder?

[hoovarmin]

Beautiful cook Richard!

[fzxdoc]

Richard Chrz , I get aleppo pepper flakes from The Spice House. I have ground the flakes down when I make my own Uc Biber mix when it's backordered at Flatiron Pepper Co. I use one of the Flatiron Pepper Company's Individual spice grinder attachments
to grind the aleppo pepper right out of the bottle.

https://www.flatironpepper.com/products/uc-biber

https://www.flatironpepper.com/products/flatiron-chile-pepper-grinder

In chimichurri, Flatiron Uc Biber blend is amazing. So is straight Aleppo.

[RonB]

I was at the fresh Market the other day and they had a small chucky that was 3" thick with great marbling. It was only part of what I consider to be a chuck roast because someone had the butcher cut the "fatty" part off.


And getting the grill ready for the possibility of rain.


I cut the hunk o' meat in half so I'd have 2 1.5" pieces for more bark and a quicker cook. It turned out pretty dang good.


We made tacos and I forgot to get a photo...

[RonB]

fzxdoc - Both my wife and I prefer it sliced over pulled. It's easier to keep the meat inside the bun or tortilla, or whatever.

[hoovarmin]

I like your rain set up. Not sure why it never occurred to me to do that with my thermometer.

[RonB]

hoovarmin - and the plastic box covering everything happens to be the storage box for the Fireboard et al.