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

[Michael_in_TX]

I first encountered the recipe for Steven Raichlen's Korean BBQ Pork Butt half a decade ago, but it wasn't until last night that I actually got around to trying it.

I delayed so long as my wife doesn't like spicy and I was concerned that a pork butt smothered on gochujang would be too much. I also didn't want to waste a 9-10 lb pork butt, just in case it didn't turn out well.

I had picked up a 6.75 lb butt a few months ago and decided this would be the perfect time to try this. So once it defrosted, I smothered it generously with gochujang and let it marinate for about 40 hours.



In to the PBC it went where it hung out over cherrywood and hickory (love that combination on pork) for about seven hours, at which it stalled out at 170 F.

Just look at that color. Gorgeous!



I then wrapped it and let it go until it hit 203 F internal. After a 30 minute rest, I shredded it.



And plated up with a little sriracha and onion (I really need to learn how to slice an onion lol)....



This dish surprised me. I really was expecting it to be spicy, but it wasn't! There was a little bit of heat, but just a little. The smoking process really mellowed that out. But what really struck me was the intense depth of flavor the gochujang brought. It is very hard to describe, but it is an umami-earthiness that was incredible! It was...almost multi-dimensional in a way.

My wife really liked it, so as I said, it was not spicy. I thought this would be a cook once and then likely never again, but I am seriously thinking of doing it again in a few months! It was a welcome change of pace from traditional Memphis-style pork butt.

[bbqLuv]

We have a Boston Butt defrosting in the refrigerator.
Thank you for the encouraging post with pictures.

[fzxdoc]

I've made Raichlen's recipe for Korean Pulled Pork many times. His companion recipe for Korean BBQ sauce is nice and spicy, and a good way to kick up the heat of the smoked PB.

Your cook looks great!

Kathryn

[Michael_in_TX]

fzxdoc I almost did his sauce for this go-around, but most certainly will be doing it for the next time!

[Richard Chrz]

My neighbor borrowed me his kettle pizza to play with a bit this spring. Lot’s of fun, a lot to learn, but I happen to have an in with a guy making pizza dough,

A few not shown, like the first one that went in the garbage after I did my first one where I did not wait long enough for the deck to heat up. I knew I would do that. Then I did a bunch of different hydrations, 58, 65, 70, 75. And one small ciabatta made with a small scrap. Really was pretty amazing,

[hoovarmin]

Unreal brother!

[Troutman]

Cool fire shot

[MsTwiggy]

Super day at the pizzeria!! 🔥🔥💯🔥🔥🐿️

[Jim White]

Today was a day for something healthy. We are still over-run with carrots from the CSA, so i made some carrot patties. These got a jalpeno, some cumin, cilantro and some ancho chili powder to perk them up. Turned out well. Served with chips and salsa. For the veggies, only the large tomato and the cilantro came from the grocery store. The jalapenos in the patties and the salsa were from our planter made from a converted horse trough. Somehow, the jalapeno plant made it through the winter and started producing again.

[MsTwiggy]

Looks tasty!! Do you make them with lentils whats your binder? 🔥🔥🐿️

[Jim White]

MsTwiggy I mostly used this recipe: https://www.tasteofhome.com/recipes/carrot-fritters/
I doubled it to get seven burger-sized patties but we could only eat one each. I wound up finishing in the microwave to get them fully cooked. I think the added spices were probably important.

[Mosca]

Second outdoor meal of the season! Bbq’d chicken thigh, baked potato, mushrooms & peas with garlic and shallots.

[DaveD]

That's a vividly red sauce... what kind is that?

[Mosca]

Black Swan sweet cognac.

[MsTwiggy]

Luv me some BBQ chicken and a baked potato!! 🔥🔥🐿️

[hoovarmin]

Last night I made dinner for my neighbors who were going out of town for a holiday, and they told me they loved General Tso's chicken. I'd never had it before, but I decided to learn how to make it so I can surprise them when they get home. It's kind of crazy good, but there is nothing whatsoever about it that is healthy in any way.

[hoovarmin]

barelfly and MsTwiggy thank you!

[Troutman]

Love General Tso's. I've got a recipe been meaning to try, thanks for the inspiration !!

[DaveD]

That looks like right out of a PF Changs kitchen...! Or better. Great work.

[barelfly]

Made this dish a few weeks ago, roasted cauliflower tacos with romesco salsa. Different today, the romesco salsa was a combination of romesco salsa and bravas sauce, which are pretty similar in flavor profile. I also added a cilantro aioli to balance everything out, and topped with toasted pecans. Just needed more char on the cauliflower but it was really good!

[hoovarmin]

Bro, you're killing me over here. Bravo!

[barelfly]

hoovarmin - honestly…I’d rather eat the General TSO’s you crushed tonight!

[MsTwiggy]

Smashing variation of cauli taco nirvana!! 🔥🔥🐿️

[frailinryan]

Last weekend's brisket on the kettle.

[MsTwiggy]

Ahhhhh gawd! I have one wet aging thats going on this weekend and now seeing this I am so excited!! 😆 🤩💯🔥🔥🐿️

[DaveD]

Beauty! That's an L5 chondrite right there! Congrats on absolutely nailing it.

[Clawbear57]

Great bark and a righteous smoke ring bro.

[bbqLuv]

Smoked thick pork chops Traegerized.
The Center was on the frozen side. After seasoning with Traeger Pork and Poultry Rub I smoked at 225*F with super smoke mode set to on. They took a little over 2 hours to reach 145*F internal. For the last 30 minutes, I turned the temp on the gill up to 275*F to finish.
SWMBO was Happy with the pork chops, but not the timing.

One chop was almost too much for this old man.


Show you what I cooked


Show you what I ate

[FlashHokie]

Good ol' BBQ chicken quarters.

[MsTwiggy]

Wow showboatin’ with these legs!! 🤤💯🔥🔥🐿️

[SheilaAnn]

Now I’ve got ZZTop singing in my head!

[Clawbear57]

Rocking those quarters.

[MJG99]

Picked up some Picanhas at Costco! Grilled these up last Friday but better late than never on the post. Seasoned with Big Bad Beef Rub and then on grill at 230f. Brought them up to 105 on the indirect side and then stacked coals and some wood chips and seared em to 120. Juicy! We really liked the tenderness and flavor but the wife still likes tri-tip better. Glad we tried these though.

[Richard Chrz]

Beautiful cook.

[MsTwiggy]

I love Picanha, and the leftover make the best steak salad ever!! 🔥🔥🐿️

[Clawbear57]

Pretty.

[Troutman]

Thinking about doing a chicken series for some reason. Was looking in my Paprika files and have dozens under just that one category. So many ways to do it. Anyway, family loves chicken wings so I thought I'd start with doing them several different ways.

Of course the old kettle and vortex were involved. High heat and very little time is all you need to cook them well. I went with a hot honey and chipotle saucing for this bunch. Also seasoned with a chipotle blend of my own making. The ones on the left I didn't ultimately sauce, the ones on the right I did.

The heat level was up there so to cool them down I made a creamy Stilton cheese sauce to go with them. The sauce was so good I could drink it by itself !! It kind of made the wings look like they were coated with Alabama white sauce but had the punch of the blue cheese instead. Dang good and gone in a flash.

As mentioned this is kind of a first run of several wing recipes, I'll try to post that series soon. Enjoy

[hoovarmin]

Somehow my wings never look that good, lol. Beautiful bro!

[MsTwiggy]

Stilton would achieve a bleu forward dip. I feel they are never bleu cheese enough for me - great idea!! Your wangs are beautimous🔥🔥🐿️

[Shane McMeans]

Smoked bologna log

[hoovarmin]

I want to eat that right now!

[Richard Chrz]

Beautiful

[MsTwiggy]

Downright attractive, what did you glaze with? 🔥🔥🐿️

[DaveD]

My lovely bride made us some of her killer gumbo on Sunday. Chicken andouille sausage and some pulled rotisserie chicken breast meat for protein. My sole contribution to the gumbo is I am the Roux Boy - I do most of the stirring until the roux gets to her desired color, somewhere between peanut butter and milk chocolate. Pretty traditional otherwise, with the trinity etc.




It's served in a bowl atop a bed of jasmine rice, obs not visible in the last shot...

[DaveD]

I had my IR gun there, and shot the temps as the color darkened. It seemed quite systematic in those spot checks... next time I'll set up to do the measurements properly

[MsTwiggy]

Way to play to your strength 😉🔥🔥🐿️

[Clawbear57]

Almost missed the goodness going in.

[MsTwiggy]

Well I almost forgot to post pics of the chicken Phad Thai I made with Calvin’s help.

It was one of my better ones. 🔥🔥🐿️

[DaveD]

Wow, that looks so good!

[MsTwiggy]

And while I was making Phad Thai I though, I have a hankering for a Chuck Birria. So I pulled out my pepper stache . . . i mean stash 🥸. And got to toiling. I cooked the chuck on my SNS travel kettle for 1 hour with post oak before cubing and marinating. I blended everything up and poured it over the smoky meat and then this morning i popped it in my oven at 350 for 3 hours. I shredded the meat made a consommé and am just getting ready to make some taco’s.
I’ll throw down another post with the tacos. This was enough cooking for one post. 🔥🔥🐿️

[RonB]

I really need to do this.

[MsTwiggy]

This was my first birria and I was wondering what all the excitement was about. I never order birria out and usually prefer al pastor. But now that I have had some that I made myself I do understand what all the excitement is about. It gets better with time in the pot. Something melds. . . I’m going to freeze half of it. There is so much we won’t be through it before the brisket this weekend. 🔥🔥🐿️

[barelfly]

Birria Ramen is a thing too….if you have some ramen noodles around