Show Us What You're Cooking! (SUWYC) - Volume 34, Summer 2024

[treesmacker]

Pizza! Crust from home made sourdough that was pulled from freezer. Sauce from freezer as well. And just a bit of pepperoni.

[Richard Chrz]

Beautiful!

[hoovarmin]

Ditto on the beautiful!

[treesmacker]

Pork Riblets... smoked at 180F for one hour, then at 225F for another 2 hours or so, then into a pan with a sprinkling of brown sugar, some goat butter, and a bit of apple juice for a nice braise. A little sauce made from the braising liquid.

[Richard Chrz]

Looks like summer on a plate.

[Jfrosty27]

OMG. Yum, yum, yum.
Nice work Pitmaster. 👍

[58limited]

Thai BBQ chicken

[fzxdoc]

...continued:
1 thick, large (4-inch) piece fresh ginger, scrubbed and sliced
3 tablespoons fish sauce
2 tablespoons ground turmeric
¼ cup/1 ounce minced lemongrass (from about 3 trimmed stems)

K.
Note: I leave the salt out of this list of ingredients. Be sure to taste the marinade before adding it; it's plenty salty to me.
I set aside 1/2 cup of this marinade for basting near the end of the cook.

Served with homemade peanut sauce.

Your Thai chicken looks amazing! Love the color.

[58limited]

fzxdoc I use TripleB 's recipe: https://pitmaster.amazingribs.com/fo...ai-bbq-chicken

Scroll down to post #6 for the recipe. I use Stubb's Original in the glaze. I cook this on my PK-O: sear the skin side, flip and sear the bone side. Move to indirect. After 10 minutes I start basting with the glaze and repeat every 10-15 minutes until the chicken is done. This basically candies the skin. (Continued below)

[58limited]

Each time I baste I throw a handful of applewood chips onto the coals; this gives a strong but not unpleasant smoke flavor. This is one of my all time favorite chicken recipes and is a hit with my office staff and my friends at the local brewery.

[DaveD]

Winner winner chicken dinner! Got us a big Perdue bird at our last shopping trip, so today it went into the Pit Boss Copperhead at about 350/175 after an overnight dry brine and a mix of Jenni In A Bottle and some POG I had in the shaker a couple hours prior to going on. Had a probe in a breast and a thigh, and they tracked quite closely together after the thigh caught up to the breast's initial quick start. Pulled when ITs hit about 158/70, and there were just a few degrees of carryover.

Chicken was moist and tender, quite juicy, with a nice smoky note from the just under two hours it took to cook. Served with corn on the cob and broccoli. My lovely bride was happy!

[Bogy]

Beautiful!

[klflowers]

Great looking yard bird

[Andrrr]

I briefly had a pellet grill and of all the things I tried on there I always thought chicken turned out the best. Nice work.

[barelfly]

it’s been a minute since I made some chimichurri and flank….and dang this did not disappoint! For such a simple salt, pepper, garlic and red pepper on the flank, it was bursting in flavor! And then the tang of the chimichurri!!! my old Weber gasser still is kickin and helping me put out some good grub at the lake!

[smokenoob]

if I didn’t know better, I would swear it was Tuesday! Nice job!

[barelfly]

Dang!!!! I guess it is Tuesday!!! Here’s to not knowing what day it is when on vacation!!!

[hoovarmin]

Very nice!

[smokenoob]

Doing the best I can with the tools at hand at 7874’ above home 😁 on the Continental Divide

[Bogy]

The struggle is real! Congratulations on your perseverance.

[barelfly]

That’s the way to do it!

[hoovarmin]

You pulled it off with aplomb.

[Smoked Transistors]

Been on the layered charred pepper craze lately. Grilled and chopped Italian chicken sausage with onions, peppers, cauliflower rice, added red rojo sauce and built layers of goodness. Dropped tons of Mozzarella cheese and seasoned it up with various spices. Tasted wonderful. My wife took some to work today for lunch, said it drove her coworkers crazy just smelling it heating up in the micro.

[Andrrr]

This is the way...

[Oak Smoke]

I’d eat that!

[hoovarmin]

Dang!!! Cheesey peppery goodness.

[Santamarina]

Taco Tuesday…as if we need an excuse to eat tacos!

Didn't take a single photo during prep, cook, or plating, because…tacos. Was beyond full, but for the sake of YOU, my dear Pit family, I made one more taco for a quick photo.

Carne asada - flap meat marinated in citrus juice (lemon, orange, lime), cilantro, jalapeño. Salt and pepper. Cooked over a full chimney of mesquite lump.

Mexican rice - chicken broth, tomato, cilantro, onion - puréed and used as liquid to cook rice.

Refried beans - I cheated and used a can of Rosarita organic.

While the carne was on the grill I heated everything else up on the griddle.

Flour tortillas for my wife and one son. Corn for my other son and I.

Here’s that bonus taco with leftover meat (by design, cooked 4 lbs for my family of four), and the little bits of rice and beans that remained. Fresh made pico de gallo in the bowl on the right.

[Bogy]

Thanks for the sacrifice! Looks great!

[barelfly]

Definitely don’t need a Tuesday to eat tacos!

[RonB]

Chicken and asparagus stir fry on the griddle. OK, but I forgot to add the last two ingredients.

[smokenoob]

Well ya got the first two! 😁

[bbqLuv]

Last two?
Looks good to me.
Who could ask for anything more?
Maybe PBR, maybe?

[Skip]

Another rainy afternoon in southern Minnesota yesterday so time to use up those homemade noodles and shrimp from the freezer. Shrimp Alfredo...yum.

[HawkerXP]

Hope you are not affected by the dam and bridge issues...?

[Skip]

HawkerXP we are 40 miles from the Dam/Bridge area that's having troubles. We are fine other than too much rain for the Farm Crops (mostly Corn & Soybeans) in the area. Too wet all over the place. Even though I'm retired from the Farm Equipment Business we had I'll always be concerned for Agriculture.

[HawkerXP]

Please send some of that rain our way please.

[treesmacker]

Pork chops done on the pellet cooker. Started at 180F for about 45 minutes to set some smoke, then 230F for another 45 minutes, took them off and turned to max 600F, then back in for a few minutes. These had Guga's BBQ rub which is very good. Side dish of buttery garlic green beans.

[hoovarmin]

You are on a serious roll

[Santamarina]

Someone said today was National Hotdog Day here in the USA. Here’s what it looks like at Casa Santamarina.

🌭🇺🇸🌭

Fry bacon.


Cross-cut hotdogs. Fry dogs in bacon grease.


Top with mayo, mustard, dill pickles, bacon, and a dash of Tajin.

[treesmacker]

I like Tajin. Never tried it on hot dogs. Did it work well?

[Santamarina]

Absolutely! I’ve been using it on dogs for a couple years now. Adds a nice little pop.

[hoovarmin]

Brilliant!

[SheilaAnn]

Ribs from Sunday with watermelon feta salad and slaw.



Last night’s kalbi with cucumber glass noodles; seaweed salad from HMart

[SheilaAnn]

RichieB the dressing is delicious! If you don’t have champagne vinegar, I bet balsamic would be amazing too.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/vegetables-fruits-herbs-salads-salsas-and-slaw-recipes/1619531-watermelon-feta-salad#post1619531

[RichieB]

Thanks dropped in Paprika.

[hoovarmin]

I'll take one of each, please.

[JCBBQ]

Cuisine? Jersey City Fusion - Indian Burritos w leftover chicken tikka masala and rice, cacik, and a parsley mint salad.

[hoovarmin]

Works for me!

[Michael_in_TX]

That mint thing is taking it over the top! So fresh!

[JCBBQ]

Michael_in_TX yeah I love that little “salad”

[RichieB]

Nothing fancy. Pork chop with Meatheads Pork Rub. I was going to do on the Kettle but I have technical difficulties, to be shared in a separate post. On the Sprit and used the smoke box with Apple chips. Delicious.

[hoovarmin]

Give me about 10 ears of that corn, please.