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

[perry green]

Was in Costa Rica this Spring had a great grilled mahi mahi sandwich. Here's my take on it.
Let me know you want the recipe STOOPID EASY!

[DaveD]

I like the knife holding it all together!

[Elton's BBQ]

Looks good! Never had nor heard of Mahi Mahi..

[WayneT]

It’s delicious, @Elton’s BBQ. Won’t find them in the North Sea or the Fjords of Norway though. Too chilly.

[Skinsfan1311]

Beef ribs

[Elton's BBQ]

Nice pullback and good looking!

[Clawbear57]

What Elton's BBQ said.

[DaveD]

Smoked up a pork belly today on the SnS kettle with B&B coals and apple wood chunks, with a couple hours holding in the Pit Boss vertical p-smoker to rest. Typically preposterous level of details right this way.

Came out incredibly well, some serious porknography, we even heard "boom chicka BOW wow" burst from the heavens. Pretty sure this was the tenderest piece of meat I've ever cooked. Barky, smoky, juicy, all of the things. Accompanied by some steamed zucchini and my lovely bride's 2-day potato leek soup from scratch. Yum!

[Prof Bunky]

Awe-inspiring.

[Clawbear57]

Gotta love that skin.

[DaveD]

Clawbear57 - that's just the fat cap! No skin on this belly.

[Troutman]

Moving away from being a pit master to becoming more of a grill master with my new P&S adjustable flat top grill. I suppose a min-series is in the offing but its probably going to be more visual rather than a recipe writeups. Been playing around with different proteins and find that I'm regressing back to my pre-low and slow days when grilling was much of what I used to do.

First up is an old stand by, grilled chicken. We decided to go the taco route with this one so I cooked a Pollo Asado al Carbon using my asado recipe. We shredded the chicken and made tacos with the usual onion/cilantro, guacamole, and pico de gallo toppings. Also made some of Troutman's Salsa Rojo because tacos ain't tacos without a salsa!

If interested in the marinade, click here for the same recipe smoked. Either way Pollo Asado is our favorite way to prepare a yardbird.





Of course now that I'm on a dessert kick, had to whip up an Apple Crumble Deep Dish Pie. Delicious !!!

[WayneT]

Glad I’m not following that! Beautiful!

[troymeister]

Very nice!! I just looked at the Pitts & Spitts grill you have mentioned. Wow...What a cool looking device. A bit on the super pricey side but I can see it will last forever and looks really fun to grill on.

[Panhead John]

Great job again Steve. BTW, wish you’d do a writeup on your new grill. I think we’d all like to see and hear about it!

[HawkerXP]

Come on. Who can follow that?


Oh well, beef short wibs and rack of lamb wibs.
both from a friend’s animals.

[DaveD]

I know what you mean! When I see Troutman or Richard's posts in here, I just go do something else for a while and wait until there are a few posts in between!

The wibs look great!

[Richard Chrz]

I’d sit down for those beef ribs for certain.

[Elton's BBQ]

Don´t worry brother.. Yer take on this looks mighty fine..
Just missing some bbq-beans..

[texastweeter]

Quick thrown together dinner of leftover porkchop tacos with iceberg, cilantro, cheese, peach habanero hot sauce and extra habanero dust.

[Elton's BBQ]

Love to try that!
Looks great

[Whiskeyman53]

Picked up a porterhouse today for dinner.

[Panhead John]

You can never go wrong with a good ol porterhouse! Looks great!

[barelfly]

Yes!

[DaveD]

Gorgeous.

[barelfly]

Beef and broccoli from The Wok - this recipe is just so good.

[Elton's BBQ]

looks darn good!

[hoovarmin]

It really is a stellar recipe

[texastweeter]

I'd eat it

[WayneT]

While at Costco today, I spied some thick cut pork chops lurking in the pork section. The pork section is reserved exclusively for Warren Buffet and Dwayne Johnson, of Berkshire Hathaway and DuRoc fame, respectively. I was fortunate to have been invited to such a ritzy section of the store.

This was another SVQ cook (fast becoming my favorite way of cooking thick steaks and chops). They were in the SV sauna at 144F for 2 hours and, according to my Fireboard 2, came out at 128-129F. I meant to put my Combustion Inc. in the bag before sealing. 🤦

After the SV, I did NOT chill them down since they were well below my target IT of 145F but put them directly of my SNS for some apple wood smoke. It took about an hour, just enough time for s bit of smoke, for them to reach target IT of 145F.

Next, onto the hot griddle on the gasser in a bit of avocado oil for a sear. I roasted the veggies on the gasser also.

We ate this meal on the patio by the fire pit. Yes, my night time photography sucks.










Edit: I forgot to mention the chops were stuffed with apple, craisins, onions, mushrooms, rosemary and sage. The craisins were soaked in Grande Marnier.

[WayneT]

DaveD I hear ya. On those 4 remaining chops, I used RonB ‘s method of adding salt, vac sealing then freezing. I’m not sure how the transport of the salt into the interior is affected by steadily declining temps, but I’ll see how it goes.

[DaveD]

WayneT I haven't seen Ron's writing on that, but perhaps a tweak could be to salt and vac seal, then let the meat sit in the fridge for a day before going into the freezer. Ostensibly the meat should be fine sealed up at fridge temps, and the only difference would be that the meat wouldn't have the chance to dry somewhat as it would in typical open-air dry brining. Might work well for things intended for SVQ, when adding seasoning before searing is somewhat typical...

[WayneT]

DaveD I think that approach is sound based on what we have learned on this website. I’m doubtful that my palate would be
sensitive enough to tell the difference in what is likely a subtle change in the method. I also have been known to put something somewhere (read from fridge to freezer) and forget. 🙄

[Elton's BBQ]

Jalapeno poppers.. Storebougt..
heated on the grill.. Lunch.

[Prof Bunky]

Nothing fancy, but it ate.


Yesterday's smoked pork chops with creamed carrots and collards.



Today? Cheese rolls and chow chow (actual garden content: one green tomato and a few thumbnail 'Lunchbox' peppers.

[DaveD]

That chop looks mighty fine to me.

[texastweeter]

I like to cure my chops before smoking; are yours cured?

[Mosca]

Smashburger Tuesday! MJ likes hers pretty close to plain (no judgement, that’s great); mine is lettuce, tomato, cowboy candy, and pickled red onions. Also, canned green beans (can’t be beat), and some thawed-out and then cooked frozen corn on the cob.







I also posted a couple video links in this topic, showing some ceramic top smashburger technique and cleanup, if anyone is interested.

[SheilaAnn]

Looks great! And yes, canned green beans can be beat. With a stick. Sorry, it’s a childhood thing. 🤢🤢🤢🤢🤢

But I’ll take those burgers and corn all day!

[Mosca]

SheilaAnn the childhood thing is exactly why Mrs and I both love them! She also requests canned creamed corn over mashed potatoes. That wasn't a thing for my family growing up, but what she wants, she gets.

[SheilaAnn]

Mosca I remember canned cream corn! I moved the mashed potatoes so they WOULDNT touch 😝😝😝

[Jim White]

Who says you don't want bark on a chuck roast for chili? I say go for it. Details here.

[Clawbear57]

My Man, yeah.

[DaveD]

YAAAASSSSS!

[Elton's BBQ]

Looks really good!

[Panhead John]

For the life of me, I can’t understand why I keep gaining weight……

[WayneT]

Preparing for winter hibernation! Gotta add a few more layers of fat.

[Panhead John]

😂😂

[Troutman]

You and what army ate that creation!? Dang that's a gut buster burger

[Below Zero Smoker]

Baby back ribs practice today!

[Clawbear57]

You did a marvelous job.

[Elton's BBQ]

Looks great!

[Troutman]

Nicely done and gorgeous photos