Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024

[hoovarmin]

That combo is wonderful

[hoovarmin]

Please do post your recipe for Vortex Guiness.

[hoovarmin]

Chicken Enchiladas with Green Sauce, only I layered the tortillas rather than rolling them up.

[Troutman]

Impressive

[TWBarbecue]

Yes! 👊🔥

[Smoked Transistors]

Those look extremely tasty, love the char on the tortillas in your layers!

[HawkerXP]

Silky smooth @Draznni

Easy peasy hoovarmin Pop top, let breath for 5 minuets, arrange on grate with opening away from vortex. Remove when desired smoke level is reached.

[hoovarmin]

Michael_in_TX I'm going to try it on ribs as per the latest Malcom Reed video

[TWBarbecue]

Butcher’s Cut Steak Sandwich!

Combined mayo, a dash of sriracha & Worcestershire sauce, spreading on sourdough bread. Nestled in arugula dressed with olive oil, salt & pepper followed by layers of thinly sliced grilled steak. Piled on caramelized onions & mushrooms with a few slices of aged Irish Cheddar. Placed back in the skillet, indirect for a couple of minutes to allow everything to melt and toast up a bit. DELICIOUS!

[MsTwiggy]

Strokes of genius! Thanks for the step by step!! 🔥🔥🐿️

[Troutman]

Beautiful

[TWBarbecue]

Appreciate the kind words hoovarmin Greygoose MsTwiggy Troutman. Y’all sure know how to make a guy feel good. Thanks again!

[RonB]

My first use of the Kirkland briquettes was using the Vortex to cook some wings. The Kettle ran very hot using Kirkland briqs and the wings turned out extra crispy, and they were crisp through the last one. I only got the one photo even though I prepped my plate for a plated photo. Talk about forgetful... The space was for a hunk of Chilean sea bass for my wife that I added later.

Almost forgot to mention that these wings were dry brined only and very tasty.

[Spinaker]

Wow! Great shots!

[holehogg]

I'm going to chimichurri in here and say that look's magaritastic.

[holehogg]

You are on fire ma'am.

[bbqLuv]

Home nuked, home made dipping sauce, and pickles on the side

[SammyJ]

Our Payday, so we splurged. Logan’s cuts there own meat, and left rib cap on. Very flavorful and tender piece of meat. The rest is also good.

do not need salad, but it was good.

[RichieB]

From last night. Choice strip steak. Done on the Sizzle. One thing I did for the 1st time. At the end of the cook I melted garlic butter and basted it. It added flavor and IMO added to the sear.

[Uncle Bob]

Got the urge to fire up the Santa Maria grill and had a Tri-tip that had been in the freezer long enough that it needed to be subjected to some live fire. The subject at hand was a 2.25# cut, came pretty well cleaned up so only needed minor silver skin removal. I seasoned it up the night before with a nice rub, started the fire with lump, and then fed it some mesquite chunks my neighbor gifted me when he switched to a pellet pooper (side note, I don't normally like the heavy flavor of mesquite, but on an open cooker like this it produces nice, high heat and minimal smoke lay on). Here it is early in the cook cycle:

It got cooked quicker than I had planned for, even with the grate adjusted more than a foot above the coals, but I held it over in my small steam oven at 140 degrees, so all worked out well. Here it is ready to be sliced.

Ready to serve it looked very nice and tasted wonderful long with some roasted baby potatoes and Brussel sprouts.

[hoovarmin]

Looking good, Uncle B!

[HawkerXP]

Love how tri tip lets loose with the juice!

[RichieB]

Boom! I've been struggling with the beef cook for the Memorial Remembrance Cook. I have a tri-tip in the freezer. It will go nicely with the St. Louis cut ribs.

[HawkerXP]

I've never seen brisket shaped like that.