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**Jim White** · April 29, 2024, 05:12 PM

The silly folks doing my colonoscopy next Monday insist that I spend this week on a "low residue" diet. Pretty crazy list of what's allowed and what isn't, but I'll try to make the best of it.

Today did give me the opportunity to do my first full cook on the Pit Boss Copperhead rather than just using it as a holding oven. Sad boneless, skinless chicken breasts got some of the KC rub that came with my FireBoard and then into the Copperhead at 350. Took just under an hour to get to 160. Paired with some sad gloppy potatoes from a box.

Added some of LIsa's KC sauce and a couple of mini croissants.

Toughest part of this ordeal might be Gator Baseball four of the next five days with frankfurters on the forbidden list...

Attached Files

**smokenoob** · April 29, 2024, 06:21 PM

Just returned from 10 days flying RC and campin’ & cookin’ with 200 of my closest friends. Asked Joanne what she fancied for dinner, wibs, salmon, pork lion, smash burgers? Being my guardian angel she picked Salmon (she prolly knew I ate poorly….(goodly) for 10 days 😂. She said she got BOGO coconut swimp from Fresh Market and made some killer potato salad! Oh yes’I’m in!
Salmon was baked at 450° with a garlic, fresh parsley, olive oil, mustard, salt, pepper, lemon juice marinade. Came out yummy!
So Joanne is serving the tater salad up and said she added some spank to it so it may be a bit hot. I asked “what did you spank it with.” She said “I used that Tabasco you brought back from the Cajun Meat-up”. I said “The Reaper?” ……yup…….I got scolded for leaving Reaper sauce out on the cook counter…..😂 I thought it was great!

oh, and the 🫐 patch is pumpin’!!!

Attached Files

**RonB** · April 29, 2024, 06:31 PM

I have hernia surgery coming up on 5/9 and my wife is not cooking now because of severe pain that we hope will be taken care of the end of this month. That leads me to cook more than we eat up until then so we will have plenty of leftovers. Tonight I cooked 2 large chicken breasts and will freeze one. Very tasty with a crisp skin.

I took a plated shot too. It shows on my phone, but not on my 'puter when a connect my phone via cable. There are at least 4 other photos missing too. Anybody have an idea? (iphone 15 and pc runnin' Win10.)

**Richard Chrz** · April 29, 2024, 06:38 PM

Pan seared salmon, then finished with Amish butter.

**WayneT** · April 29, 2024, 06:53 PM

We finished off the cognac cream sauce today by spooning it over an 11 oz. piece of rib roast I trimmed off weeks ago. Once again, the sauce made an otherwise ho-hum hunk o’ meat into something special. We surfed and turfed by adding the last crab cakes we brought back from Florida in December.

**PGH_RAM** · April 29, 2024, 07:46 PM

Wife and I were babysitting some friend's kids tonight (two teenage girls) and we love feeding them because their dad--a wonderful person, bless his heart--tends to cook one big meal twice a week and then expect people to eat the same thing three days in a row. The weather has been beautiful here, so I decided to use the Weber kettle. lonnie mac recently posted pictures of his Oklahoma onion burgers and they looked so good I drooled on myself, so I decided to give them a try. I've never made even a plain smashburger before, so this was new territory for me.

Short version: I did it, I dug it, and I'ma do it again.

I used my cast iron SnS drip pan/griddle over the SnS insert loaded with Costco's Kirkland brand coals. It got so screaming hot that the tallow I used to grease up the griddle danced across the surface like Fred Astaire on uppers. I don't have a burger press or spatula without holes, so I used a 6" stainless steal frying pan to smash the burgers. I managed to slice the onions pretty close to razor thin, so they started cooking down as soon as I piled them on the burger. I got a nice crust on the bottom of the burgers, and I managed to flip them without losing too many onions. As hot as the griddle was, I figured the onions would be done cooking in the time it took for two slices of American cheese to melt. That ended up being just about perfect timing. (Side note: can't tell you the last time I had American cheese as SWMBO hates it so I never buy it. I forgot just how perfectly it melts on a burger.) The smell of the seared meat and the onions frying was heavenly, just heavenly. I popped the finish products on potato buns (forgot to do the trick of steaming the buns on top of the burger), plated them up for the ladies, and sat back and watched them absolutely demolish these burgers. One of the girls said, "You win the prize for cooking better than my Dad. That was awesome." I thanked her for her praise, reminded her that her dad is a very good cook who works very hard to keep them well fed despite having a full time job, and then *internally* did some fist-pumping and said "you're damn right it's better than your dad's" because I am neither competitive nor petty in the slightest.

Also, my GAS now has a new fixation: I want a whole 22" diameter griddle insert for my kettle so I can cook more than three smashburgers at once. Maybe next month.

**texastweeter** · April 29, 2024, 07:55 PM

Chops, cheese grits, pickled jalapeño peppers, and hotsauce

**Elton's BBQ** · April 30, 2024, 07:00 AM

Chili con carne.. with "everything"

**HotSun** · April 30, 2024, 07:37 AM

Continuing the Great Freezer Purge of 2024, I had yet another whole chicken roaster to use. This time I decided to go pollo a brasa, i.e., Peruvian style chicken. For starters, I pickle brined the chicken for about 24 hours starting Saturday, because I wanted to see how it would turn out with the other seasonings.

Sunday, I made some Peruvian style spicy mayo, based on a Cooks Illustrated (America's Test Kitchen, or ATS) recipe. I didn't have pickled jalepenos, so I subbed in some pepperoncini and Nando's medium hot sauce. Worked great, though I would have preferred aji amarillo. This is the first time I've ever made mayo, so that was cool.

I made the seasoning paste, based on another recipe from ATS, with the usual suspects: cumin, smoked paprika, garlic, EVOO. I subbed the mint in the recipe with fresh parsley, which I happened to have. It worked fine. I cut the salt in half, due to the brining (more on that later). Mixed and rubbed on the chicken and under the skin:

The Kamander was ready, running about 500F at the hottest, but I was smarter with my charcoal management. I started the damper and vent at '2', used only half chimney of lump and then put some more lump after setting a bed of coals. Some 'mystery' wood chips that I got in a gift for Christmas, which I believe are oak, were tossed in for a nice early blast of smoke.

Here we are about 3/4 the way done:

And here we are, pulled when I hit about 163F:

No plating pics, as by the time I was ready, I was already halfway through my food, and no one wants to see that plate.

I served with a fresh romaine salad, some leftover rice from our halal kabob place (complimented the chicken and mayo very well).

I give this an B+. My DS and DD found it too salty, but my DW and I thought it was great. I could have left out the salt in the paste based on the brining and it would not have been missed, I think. Lesson learned.

Here are the drippings and chicken love, as I call it. Right to the freezer and ready for stock, which I may be able to make this weekend.

Overall a successful cook. I think I will go back to my other pollo a brasa recipe, in which I just rub the paste and leave in the fridge for 24-48 hours.

Also, I am done freezing whole chickens. I had this in the fridge for 3 days thawing, and it was still frozen by Saturday. If I can't roast a chicken when I buy it, then I won't roast it. That takes up valuable fridge space.

Final note: my DW got a gift subscription for me to ATS, so I'm exploring their recipes and techniques. Their app runs on my tablet, so I can easily use it in the kitchen.

Next up: chuck under blade steaks (I like a good cooking challenge).

**hoovarmin** · April 30, 2024, 07:37 AM

Made green sauce enchiladas with some pulled pork from a shoulder I smoked Friday. Enchiladas aren't much to look at, but man are they tasty.

**Spinaker** · April 30, 2024, 08:21 AM

Post trap shooting brisket for the team! It was our first night of league last night. Cold, misty and wet. We did well though.

I shot 21/25 & 22/25. Which for me, is pretty dang good.

**Purc** · April 30, 2024, 09:28 AM

Ribeye cooked on the Weber Kettle, grilled over the wide end of the Vortex with Kirkland charcoal, front seared flipping multiple times. Steak had a binder of W Sauce and dusted with Suckle Busters 1836 Beef Rub.

**barelfly** · April 30, 2024, 12:27 PM

After a four-week ferment, the sauer kraut is ready! Nice crunch to the bite with that great tang that kraut should provide! I probably could have gone another week, maybe more. But I’m inpatient knowing I have pastrami waiting! I used 5 heads of cabbage if I remember correctly and got 4.5 jars worth of goodness!

My initial taste, I really like the use of caraway seeds. I have only used juniper berry in the past, but I love that extra flavor! Reminds me so much of rye bread, my favorite bread back in the day!!

the kraut with the weights over a few bigger leafs of cabbage as cover.

removed the weights and you can see how cover leaves keep the shreds in tact.

and after jarring - these will stay in fridge until gone, which won’t take long. I’ll give a jar to my parents as well. But a great pale yellow/golden color.

**DaveD** · April 30, 2024, 05:33 PM

Tonight my lovely bride made us some thick-cut bone-in pork chops hot and fast in the oven. Simple process of whisking up an egg, a bit of milk, and coarse black pepper for a coating and dredging in some crushed, seasoned breadcrumb pieces from a bag, then into a foil-lined pan with some melted butter in the oven at 425/220. Cook ten minutes, flip, cook another ~10 until IT hit 145/74. They came out very juicy, to my surprise, I suspected that hot an oven would dry them out, but nope! Only thing I'd do different is dry-brine them for the day before cooking, they didn't get quite enough salt from the seasoned breadcrumbs, and they've likely have been even more tender too.

No prep pics because, as I've mentioned before, I know better than to be underfoot when my lovely bride is in the zone. Plated with corn on the cob, muy delicioso!

**Richard Chrz** · April 30, 2024, 06:23 PM

I was hoping to grill our salads tonight, but rain was supposed to come in early evening. Still had salads.

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

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