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

[RichieB]

Wings on the Kettle and Vortex. Chud Sauce and Frank's Hot Wing Sauce. Pecan for some smoke.

[Midway]

A Prime Rib Cap Steak just went on the smoker. This should be good.

[Elton's BBQ]

Allright!

[fzxdoc]

I can't type. I'm drooling too much.

[HawkerXP]

We’ve been working through the freezer lately.
Beef wibs, rib roast, chuckie and a turkey.

For those who might be interested. One rebar removed from the PBC gave me pit temps approaching 400*. I had to temporally plug the missing rebar holes to bring it back to the mid 300*'s. Stayed around there until finished. 13 pound bird, hung for just under 3 hours.
Super moist and delicious. .

[barelfly]

Good stuff!!!!!!! Hopefully eating this after a day on the water in the Chap!

[fzxdoc]

Nice work, and tasty results, I'll bet.

[Clawbear57]

You should have called, I would have come by.

[PNWBrandon]

Home grown turkey breast. Kosmos Honey Chipotle Killer Bee. Delicious!

[mnavarre]

Muy fácil tacos Al Carbón. pre marinated flank steak from the Gringo supermercado, which I'm normally wary of, but this was pretty legit.



Hot'n fast on Dizzy, maybe 6 minutes total, flipping one the meat released from the grate and then every minute or so until it was done.

And... TACOS! salsa verde de casera, queso fresco, cebolla, aguacate, y cilantro.



Muy RIco!

[Dr. Pepper]

¡Estupendo!

[troymeister]

Muy Bien!! Muy Bien! Quiero un poco.

[Jerod Broussard]

Leftover pulled chuck on a tortilla with a little cheese and Louisiana Hot Sauce.

[texastweeter]

Hahaha I had the exact same thing last night

[SheilaAnn]

Wedge salad with csa tomatoes, burnt bacon, egg and copious amounts of bleu cheese. Because bleu cheese. 😜

[troymeister]

Oh my.. Wow!

[texastweeter]

Yeah I like to garnish my blue cheese with some lettuce myself.

[Clawbear57]

You can add more bleu cheese.

[Potkettleblack]

The finish of the cochinita pibil…

About half of the shoulder section, pulled.


In tacos (we got gringo crunchies because wife likes them and I appreciate the ease of use over toasting the good ones)



And the libation of choice, Marge:

Marge is one ounce each of: Espolon Blanco tequila, Gran Gala orange liqueur, agave syrup, and fresh squeezed lime juice. Shaken with ice and strained into a salted rim martini glass.

Once I get through the Gran Gala, I think I’m going with an actual Mexican triple sec for the next iteration. Drier. But Marge is a sweet Margarita, so drinks very easy.

[barelfly]

Love it. Great cook!!

[theroc]

Yes please!

[fzxdoc]

I bet that was soooo delicious!

[scullybones]

Grilled some chicken breasts for lunch quesadillas

[Attjack]

Brats on the river.

[Attjack]

Depending on the year we can have Steelhead in this river but mostly it's been over run with invasive Pike.

[Porkies]

It seems more and more streams and rivers and lakes are being overrun by species which shouldn't be in those waters. We have a problem with spotted bass trying to take over smallmouth waters in some areas, and the "flying" carp in our warmer water rivers/lakes.

[Andrrr]

Pike are like underwater raccoons, they will thrive anywhere. They have cost me more money in bass lures 😤
Once you can land them and learn how to clean them so you don't end up with a mouth full of bones in every bite, then you will find peace

[Attjack]

Skewers on the Weber for dinner.

[hoovarmin]

Really nice presentation!

[fzxdoc]

So pretty! I first thought marinated chicken but now it's looking more porky to me.

[Attjack]

fzxdoc your first instinct was correct. chicken thighs, bell pepper, Serrano, and scallions. I didn't marinate I just brushed a tare on while they cooked.

[Smilner]

Nothing is finishing at the same time but the beers tasted so good I won’t complain

[hoovarmin]

Beer does make it alright most of the time.

[barelfly]

So, WayneT says there’s this guy that can cook a taco or two…so I’m trying to up my taco level from rookie to novice

My wife and I had some pretty good carne asada tacos yesterday at one of the breweries we visit. And since you can never have too much of tacos, I wanted to try my hand and true street taco style carne asada.

Flat Iron steak, marinaded in some goodness all day, kissed by flames on the gasser (it’s too hot for a charcoal cook today and I was not feeling it - hence the margarita keeping me cool near the gasser), then diced up and on to the flat top to finish. Added in the onion, garlic and red pepper for some good flavor as well.





topped the carne asada with cilantro and onion and a fresh salsa roja that was excellent! All surrounded by homemade Masienda White Corn tortillas fresh off the comal!

[hoovarmin]

Novice my foot. You are the Taco heavyweight champ.

[fzxdoc]

We're not worthy...

[WayneT]

Yeah, you blew right past novice to apprentice. Keep up the good work and I’m sure you’ll get noticed. 🤣

[troymeister]

Rutabaga Schmootabega........Friday Night's Lean Grass Fed Ribeye Front Seared On the SnS. Some Onions and Yellow Squash on the Blackstone. And last but not least....Rutabaga Fries...On the Air Fryer.....

I've only ever heard of rutabagas...I never ate one or cooked one. It's one of the things you see in the grocery store and walk on by.

So...Since carbs are no longer my friend, I had to find a substitute. So I tried Truffle Parm Rutabaga Fries.
Well they are quite good with a slightly sweet flavor and the texture almost like fries but not quite. Do they replace potatoes? Not really but are a great low carb option.

[Henrik]

Yes sir, I’ll have some of that!

[hoovarmin]

When I was a kid we ate rutabaga all the time. I'm cutting the carbs as well, so this is a nice reminder of an old staple!

[fzxdoc]

Those air-fryer rutabaga fries actually sound good, maybe sprinkled with some Tony Chachere's Creole seasoning for some zippity-doo-dah. Thanks for the inspiration.

K.

[troymeister]

Tonight's Pork Tenderloin Stir Fry atop Fried Cauliflower Rice. Cukes from the Garden.....

Cauliflower rice is good, except for the fact it's cauliflower...So I cooked it with Garlic, Onion Soy Sauce, White Pepper and a beaten egg.

Now I that know how to make it taste good, I'm all for it.

[fzxdoc]

Does cauliflower rice also have that cooking cauliflower smell? That's the worst for my family.

The stir-fry looks really tasty. Congrats on sticking with your low-carb cooking. You make it look and sound so good!

K.

[troymeister]

fzxdoc No not really. I find when cook a lot of the moisture out and season it up good, the cauliflower rice goes from that raw smell to having a roasted aroma. I cook it so some of it browns on the edges of the pan and keep mixing around. It gets that roasted flavor all through out.