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

[Potkettleblack]

Leftovers today.

had some of the Wednesday night strip steaks sliced with provolone as a sandwich for lunch.
last weekend, smoked a pork shoulder with Dr. BBQ’s Peachipotle Rub over some pecan and plum wood on the barrel. Halved the butt before cooking, and kept the bone half mostly intact to keep it fresher. Tonight, started pulling it. In the background is a sauce for the pork, just aged sherry vinegar with tabasco and a sprinkling of the Peachipotle rub.

served with the leftover Mac and a caprese salad with balsamic, EVOO, basil, mozz and tomato. Living a slightly higher life. Now.

[HawkerXP]

Nothing wrong with that!

[RichieB]

A belated burger for the 4th. Hey ribs and lobster rolls takes a priority. And not exactly the traditional burger. I have not done this in a long time, pizza burger. Done on the Sizzle as stuff would have gotten soggy if done outside. Mozzarella and marinara on a toasted english muffin with an SPG seasoned burger and some Tatar Tots with sauce for dipping.

[rmeugene]

Rib roast steaks, smoked to 125° and then seared to temp.

[hoovarmin]

Great looking steaks

[HotSun]

Very nice technique.

[texastweeter]

Some chicken thighs and barley on the flat top.

[jfmorris]

That looks really good!

You know, I use enough malted barley in brewing, usually with multiple 55# sacks on hand, that you would think I would have COOKED with barley by now, but the thought has never crossed my mind. Looks like you use it like a rice substitute? Can I buy barley like that at the grocery store?

[texastweeter]

jfmorris Yes. You can buy pearl barley and quick barley. Pearl oe whole takes longer but is superior in taste and nutrition. Can use it to make "fried rice" too. We like to make regular barley in big batches with extra water. Save the barley for dishes (strain and refrigerate, it wint stick together) the add honey, a pinch of salt and lemon to the boiling water to drink. Ice barleywater is not only very flavorful but helps with heat cramps. Natures gatoraid.

[Skip]

A riff on Myron Mixon Coca Cola Chicken Wrapped in Bacon, Sweet Potato Salad, and Watermelon.

[hoovarmin]

Very nice. Have you made that before (the chicken recipe), and would you make it again?

[texastweeter]

Sweet taters are so under utilized these days. He'll I grew up on them. We had sweet taters, corn, biscuits, and venison or other wild game 4- 5 meals a week.

[Skip]

hoovarmin yes I've made these a few times. We like these and it's a nice easy way to feed a small crowd.

[Attjack]

Chicken and green beans.

[klflowers]

Chili crisp is one of my favorite condiments

[Attjack]

SheilaAnn I can be lazy about blanching but it's worth it. After that, grilling them is my favorite option. Thanks, GrillGrates.

[klflowers]

That is some beautiful chicken

[GuyG]

For Independence Day neighbor get-together

I got a good price on spareribs at the store, so I put together a New Mexico Hatch Chile rub with red and green hatch chile powder (I can't decide...maybe it's all the christmas movies on Hallmark) and sugar and the usual suspects, put 'em on my kettle controlled by a first-gen Fireboard running a Pit Viper fan and set for 225F.
Dry Brine



Rubbed and ready


Pre-Wrap after 5 hours or so on the pit



Sliced and ready for supper!

I pulled the membrane, but left all the flaps and stuff. It's good eats!

Happy Independence Day Weekend!

[HawkerXP]

WIBS!

[fuzzydaddy]

Smoked wings on my SnS Kettle. Photo is a little darker than the actual meat was.

[hoovarmin]

Great color on those wings!

[Michael_in_TX]

I need to do whole wings again sometime.

[ItsAllGoneToTheDogs]

Haven't used the MAK in a while so had to run it today for a late lunch with my Mom.

Everything at 225 until the steaks were about 118 or so, then they went in the super smoker box (which stayed about 160ish) while the main grill got bumped to 375 to crisp up the bacon jalapenos (from my "garden"). Did throw the steaks back in for a little less than 5 minutes to get them to finish temp.




For timing purposes I do really love a smoked all the way steak, so much less stress and perfect every time.

[hoovarmin]

Fantastic work.

[DTro]

I have tried that with burgers and really liked it. Never thought to smoke a steak to finish before.

[ItsAllGoneToTheDogs]

DTro I suggest giving it a shot, I personally don't miss the sear and the trade off is you have a lot more flexibility with timing when juggling other cooks and company. Sometimes I'll hit the fat with my culinary torch if it's steak with edible fat.

[SammyJ]

These are not pretty, but DANG they are good! I have keeping pork rib trimmings, vac sealed and in freezer. Took them out 2 days ago. Cut up into small chunks, through my grinder. 13 6 ounce patties. I may have to cook more ribs. These are Gooood.

[Michael_in_TX]

A pork rib burger....fascinating!

[fzxdoc]

Good idea!
What seasonings did you use?

P.S. I hope your back is doing better.

K.

[SammyJ]

Just salt and pepper. Surgery in 47 days

[Jerod Broussard]

Bread Pudding pictured with "Rum" Sauce.

Little meatloaf sittin' in the warmer while the bake potato (coated with olive oil, salt, black pepper) finishes up.

[Jerod Broussard]

SheilaAnn is your recipe posted?? I like to try different variations.

[Jim White]

I get mean after a certain amount of rum sauce…

[SheilaAnn]

Jerod Broussard most of it is in my head. I’ve pulled elements from different sources. Let me see what I can put together 🙌🏼

[Attjack]

It was 100 degrees in the redwoods today. We went for a hike in the morning, then had some river time, and now smash burgers.

[hoovarmin]

Wow. that's breathtaking.

[Jerod Broussard]

Awesome. They have a bunch of ferns at a crossing on public land where I hunt, I love that location.

[ofelles]

Been there a number of times. Awe inspiring.

[hoovarmin]

Kamado Joe sent out an email with a link to gochujang wings, so I had to give it a go. Great recipe.


Gochujang Chicken Wings.paprikarecipes

https://www.kamadojoe.com/blogs/recipes/gochujang-chicken-wings

[hoovarmin]

Attjack just added it underneath the photo

[jfmorris]

Thanks! Just downloaded the recipe. I love wings and love gochujang!

[fzxdoc]

Sounds so good. Thanks for the link. I like the green tailfeather look.

K.

[Michael_in_TX]

I made one of the most indulgent burgers I've made, perhaps ever. I adapted this from Rick Bayless' Hamburguesa de Queso Fundido recipe: https://www.rickbayless.com/recipe/q...undido-burger/

Queso fundido translates as basically melted cheese, which only describes half the burger, and doesn't do the entire thing justice. Let me describe how this all comes together.

First, over medium heat, cook about eight ounces of Mexican pork chorizo, removed from its casing. Put that on a plate with paper towels and allow that to drain. Once cooled, mix it with 1.5 lbs ground chuck and two minced chipotle chiles in adobo sauce. Like with all burgers, don't over mix.

(I'm a little puzzled as to why Rick has you cook the chorizo, but I suspect it is to help render and remove much of the fat, plus get it up to 165 F, something one wants to do more with ground pork than ground beef, I suppose.)

Fashion the mixture into four roughly half-pound patties. Season. I used Meat Church's Holy Cow -- my goto beef rub -- but in hindsight a more southwestern-style rub might have been a better choice. Still, hard to go wrong with salt, pepper, and garlic.

If you look closely, you can see some specs of the minced chipotles.



Let firm up in the fridge for about 15 minutes. I then put them on my Chimp at 275 F. One thing I have started doing is put the food on, then start the grill. That gets me that nice burst of startup smoke.

I know from experience that half-pound patties take about 75-80 minutes at 275 F for me. So knowing that, when I wasn't too far out, I got the rajas -- pepper and onion mixture -- going.

Start by roasting two poblano peppers. (Five minutes a side under my broiler works perfect.)

Here are what mine looked like.



When they have cooled, scrape off the skin, remove the stem and seeds, and cut into strips. Slice half an onion pole-to-pole and get going in a skillet. Let it go until you get some browning. Add the poblano strips in along with 2-3 minced garlic cloves. When the garlic is fragrant, season with salt and remove from the heat, but keep warm.



When the burgers hit 150 F (where I like to take them before I add cheese), here's what they look like. That chorizo and chipotle give them a gorgeous red color.



Next, add a thick slice of Monterrey jack cheese. Top that slice of cheese with a generous helping of the rajas. Then top with another thick slice of Monterrey jack cheese. (Told you it was indulgent.) Let them go on the grill until the cheese is melted, which will happen quickly with Monterrey jack.

Serve atop your bun of choice. I used toasted brioche.



Wow. Incredible! Sure, the poblano-onion-garlic-cheesy topping is exquisite, but the burger itself.....Those minced chipotles in adobo just take it out of this world. It's like the Mexican umami....such a nice smoky earthiness. And those chorizo spices just add yet another layer of flavor.

It honestly makes nearly every burger patty I've ever done seem bland by comparison.

So, so good.

[Smoked Transistors]

Yummy!

[DTro]

I bet you had to start with two hands 😮

[Michael_in_TX]

DTro You would not be wrong. Big burger!

[Dfusco]

Love this Pulled-Pork-Jalapeño-Popper-Pizza. Goes even better if you have some raspberry drizzle to go on top of this….

[Michael_in_TX]

That looks absolutely fantastic!

[hoovarmin]

Great looking pizza!