Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024

[smokenoob]

I left my heart in Sam Clam’s Disco…. 🎶
hope the neighborhood bears aren’t attracted to the shells. 🎶

[painter]

Sam Clam! I hear he's a good friend of Frank...

[hoovarmin]

Yowza! That looks delish Noob.

[Clawbear57]

A baked chicken for dinner with (squash and green peas) not pictured.

[hoovarmin]

Looks like you got that skin nice and crispy like I like it.

[Clawbear57]

Yes it was. I wish I could get it like that on my pellet grill. Thanks.

[Clawbear57]

Tri Tip cooked as a brisket. 10 hours and very tender. It had a fat cap that didn't render as much as I would like.

[lostclusters]

Yeah, and if it were a tri-tip cooked 10 hrs, it would not be edible unless you had jack hammer jaws.

[ItsAllGoneToTheDogs]

lostclusters I promise the tritip brisket style recipe yields a very edible tritip (not my preference for low and slow, but it does work)

[Skip]

Looks good Clawbear57. I'm planning TT smoked like brisket on Tuesday. Thanks for the encouraging post.

[barelfly]

It’s been a while since I’ve made Bolognese…man is this stuff just amazing!

[tamidw]

Looks super yummy!

[RichieB]

One more tried tonight. I've never had one with maple flavor. It was sweet and a taste I enjoyed. Done on a petite sirloin. I think it will be better suited for pork. By no means a disappointment. Sorry no cooked pictures. I broiled it in the oven to 120 and it carried over to 125.

[Michael_in_TX]

Been curious about Chud's rubs, myself.

[jab688]

Christmas Half Bone in Loin Pork Chops
Half Bone in Loin Pork Chops 8.65lbs marinated with injectable Tony Chachere’s Garlic and Herb.
Roasted approximately 25 min per pound at 350 -375 deg F to an internal temperature of 150 deg F. Took 2 1/2hrs. I used Kingsford Hardwood charcoal and loaded the basket with 32-21 briquettes 3 times during the cook. I did have a flair up with the smoker box which spiked the temperature for a little while. Additionally, I forgot to read the ingredients list on the injectable. The second ingredient was sugar, so it made for a poor basting sauce, resulting in a bit of caramelization. The Half Bone in Pork Loin Chops came out juicy and tender with great flavor.
This was my first time using the rotisserie attachment on the Wrangler Offset. The two D size batteries gave the motor plenty of power for the entire time. The motor can be powered by batteries or electricity. Rotisserizing a nonstandard cut of meat presented itself with a few challenges as it hung over the fire a bit. Also finding the sweet spot for the counter balance led to 2-3 adjustments to get the motor spinning about the same torque each rotation. I had the short spit rod installed. I also have the long rod that comes with the rotisserie. I’m not sure if you ‘must’ have the short spit rod for the wrangler offset.
#tonychacheres #creoleseasoning #creole #cajun #Pwtallahassee #pigglywigglysouthtallahassee #christmas #winndixie #rotisserie #kingsford #teamchargriller #chargriller #chargrillergrills #wrangler #offset

[tamidw]

Friend gathering this evening. Made some wonton tacos, that I decided to dub Wacos. 🤣 Taco meat and cheese mixed together and wrapped into wonton wrappers and fried. Super tasty dipped into queso. And a hit with everyone.

[Michael_in_TX]

Wacos....I like that.

[Huskee]

I'd tear those up! Awesome idea.

[hoovarmin]

Great idea!

[SammyJ]

Shot 3 racks of ground beef jerky this morning.

[Michael_in_TX]

This is so on my list to do over winter break!

[Clawbear57]

Never heard of ground beef jerky. Sounds intriguing.

[theroc]

Korean BBQ beef and stir-fried bok choy with mushrooms.

[SammyJ]

Cooked a turkey today on my kettle, friend bought it, I cooked it, and we each got half!

That's a deal for me and Him.

[Clawbear57]

Agreed 💯.

[JoeSousa]

Detroit style pizza for my son's 12th birthday last night. It is his favorite so who am I to deny him? Ordered in some brick cheese from Wisconsin and made sure to get plenty so I can make more of these in the near future.

[Michael_in_TX]

Perfect frico there!

[SheilaAnn]

Nice edge!

[acorgihouse]

That is quite beautiful!

[barelfly]

Straight from my kitchen - we have Barela’s New Mexican Food carne adovada and posole! Oma would be proud - as would my grandfather! They have taught me well this stuff is just off that charts good if you like New Mexican style food! It’s all set for our New Mexican Christmas Eve feast!

https://youtube.com/shorts/VykOuX-ahwQ?si=fFxgt2AgYoT9o2Vk

[STEbbq]

Merry Christmas to you Jeremy!

[barelfly]

Merry Christmas Stephen STEbbq ! Hope you have a wonderful time with the family and exchange student cooking up the raclette meal!

[SheilaAnn]

barelfly I’m making about 300# of adovada next month for work!

[smokenoob]

Just humble swimp tacos trying to even off all the cookie fat from the last week.

[Michael_in_TX]

Taco!

[DaveD]

I hear that, we ordered in some sushi yesterday to try to keep the calorie count down to a dull roar...!

[Carolyn]

Ok, so now I am rethinking the infrared burner.

[Redhud]

Every time the Raiders play on prime time, Tri tips are getting cooked. Did two for the game, reverse seared to perfection. Night before did the dry brine then seasoned one with Cajun two step and the other with Montreal steak seasoning (I know, I was lazy but the game was coming on). The Raiders didn’t disappoint (finally) and neither did the meat! We both knocked it outta the park.

[SheilaAnn]

Very nice! One can assume red oak was used? 😝😝😝

[DaveD]

You're not kidding, those came out great! Nicely done.

[Redhud]

Edit
Grilled on a Slow n Sear kamado two zone style using a Maverick xr-50. Took it up to 127* then seared it off until they hit 133*-135*. That’s my story and I’m sticking to it! Merry Christmas all.