Welcome!

**DTro** · January 21, 2024, 04:48 PM

The weekend got started with 5 inches of snow, 18º degree temps, 30 mph wind gusts, and soup. This lentil and turkey chili - haha - I mean soup, plated with whole-wheat cornbread makes for a 'stick to your bones' meal.

**BFlynn** · January 21, 2024, 04:53 PM

Fired up the a PBC

- ribs -chicken thighs - stuffed pork loin

And goose feet from the dogs.....

But all anyone really wants to see is the ribs

**gboss** · January 21, 2024, 05:07 PM

Red-wine-braised short ribs, polenta, braised fresh peas and lettuce. It was a great indoor-cooked meal.

**Attjack** · January 21, 2024, 06:37 PM

Ice storm tacos

(No beans)

**Finster** · January 21, 2024, 06:43 PM

Cold and snow here in DE over the last couple of days, so it's been a comfort food weekend.
Friday night Mrs Finster made lasagna soup, Saturday night we tag teamed some potato soup, and tonight I made beef braciole.
served the braciole over spaghetti with a side of sauteed green beans and asiago bread

**barelfly** · January 21, 2024, 07:48 PM

Japchae is climbing up the list of my favorite noodles dishes. Love these potato starch glass noodles and the bite they have! And the goodness of all the veg and the strips of omelette…and of course the beef! I added in gochugaru flakes to the beef - loved that flavor!

**DTro** · January 21, 2024, 08:10 PM

Saturday's cook included wings and thighs cooked with a chunk of cherry for smoke. I hid in the garage from the wind chill, watching the fire from the back door window. Not in my best judgment, but luckily, I can -almost- always find a corner of the house to avoid the prevailing winds.

**TWBarbecue** · January 21, 2024, 09:20 PM

Reverse Seared Cowboy Crusted Cowboy Steak!

Dry brined overnight with kosher salt. Scored and seasoned, letting it sit out while the grill came up to temp. Placed indirect at 250°F until reaching 115°F IT. Threw a few more coals on to ramp up for searing while resting the steak. Once the coals were ready, seared direct for that delicious char and color! Moved back indirect and pulled at 125°F. Rested with a homemade Cowboy Crust Expresso Chili Compound butter for a little extra richness! JUST DELICIOUS!

Attached Files

**WayneT** · January 21, 2024, 09:36 PM

Using some of the leftover crab from our previous cook and a couple of small beef filets, Mari Jo and I concocted some steaks Oscar.

Accompanied by a deconstructed caprese and baguette slices. Fantastic meal from leftovers and freezer forage.

**Spinaker** · January 22, 2024, 11:02 AM

I am still working on highlights! I’ve got a good batch but if you have not added your favorites from this year, please do!

SUWYC Highlights!

SUWYC 2023 - A Yearly Recap - Pitmaster Club

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1528971-suwyc-2023-a-yearly-recap/page2#post1542412

I thought it would be fun to drag out your one or two favorite cooks you posted this year in SUWYC. Doesn't necessarily need to be what other folks thought of your creation, just what you and your family enjoyed the most. Here are a couple looking back that we thought were worth cooking over again in the seafood and beef

**SammyJ** · January 22, 2024, 05:27 PM

Steak and eggs tonight, warmer days in the forecast

**FCDank** · January 22, 2024, 07:04 PM

A couple of overnight butts. MMD of course.
Stable outdoor temps of 45°, rain, no wind, crammed the Daniel Boone into the woodshed for this one.
The best pulled pork!

Attached Files

**WayneT** · January 22, 2024, 07:16 PM

I often surprise myself at how good some things I cook turn out. This was one of those times.

I found a pork loin roast doing covert operations at the bottom of my garage freezer and decided to out it. It’s cover blown, I chose to dry brine, stuff and smoke it on my SNS. The stuffing consisted of orange liqueur-soaked craisins, Granny Smith apple slices, pine nuts and baby spinach. I also sprinkled about a tsp of orange zest over the top of it. It rested thusly in the fridge about 18 hours.

Today, I fired up my trusty SNS in indirect, low-and-slow mode, using Kingsford Pro briquettes and apple wood chunks. I assumed this would be a 4+ hour cook so filled the insert to the brim. Once the temp settled at around 218F, I made minor adjustments to the vents and put the roast on.

Two hours into its new overt role, I was beginning to see some nice Maillard reaction taking place.

From this observation alone, I concluded that this was going to be a beautiful looking roast. The jury was still out on the taste. I spritzed it with apple juice about every 45 mins for the first 3 hours, when it stalled at 140+ F.

It took another hour to reach my target IT of 155F on the large end. WTF? Obviously, I had a brain fart and senior moment to cook it to that temp. I would have preferred 145F IT.

I absolutely loved the color on this roast.

Cross section showing stuffing, which came out perfectly.

I cooked some cauliflower florets on the pellet smoker after slathering them with evoo and Meat Church Gospel rub. I also made an apple chutney for the roast. Overkill? It didn’t taste like it to me.

Mari Jo assembled a delicious spinach salad that perfectly complemented the sweetness of the pork, stuffing and chutney.

I thought I’d over cooked the cauliflower but it came out perfectly al dente. The smoke and rub on it was ethereal.

Still, the star of the show was the pork loin roast, around which all other offerings orbited.

I’ve never made a chutney in my life and this won’t be my last one. The recipe called for some apple cider vinegar, which I thought slightly dominated the flavors but wasn’t off-putting. Next time I think I’ll substitute a wine.

Speaking of wine, I paired this meal with a 2021 Chateau St. Michelle Riesling. The only drawback to this meal was the roast was slightly dry. Without the moisture from the chutney, it would have been more noticeable. I’ll definitely dial back the final IT next time.

Finis