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

[jfmorris]

SWMBO told me to help prepare a meal for a family in bereavement yesterday, so I went to Publix and got some chicken. They only had *4* split breasts in the entire meat case! But they had these reasonably priced bags with a bunch of leg quarters, so I got one of those too...

Seasoned with Holy Gospel, served with Gibson's Alabama White sauce on the side.

I had to really work to fit all this on the 22" kettle without firing up another grill! In fact, I thought I was gonna have to use the Genesis next to it, but managed. This is a situation where the Grillgrates set for the kettle really helps. I just spread a heaping chimney of coals on the grate, laid down the Grillgrates, and filled every square inch of that bad boy up with chicken!



Wish I had thought to take a picture when it was done and a little crisper, but that's the only photo I thought to take...

Oh - the kicker.... I took all this inside and we only needed to take food for 2 people, and she grabbed two of the breasts and wrapped them in foil. We came back later and ate two leg quarters, so I guess I know what I am eating all weekend until Monday's prime rib smashburgers...

[jfmorris]

GolfGeezer I just spread a heaping chimney of coals on the grate, and the Grillgrate panels catch and sizzle a lot of the drippings before it falls through to the coals. Nothing else done to prep the kettle. I ran with the bottom vent wide open and the top vent about half open. That got me to about 350 dome temp, but once the chicken went on, the dome thermometer dropped, as expected. I temped and took it all off at 160 (breasts) or 170 (legs). After the cook wide open to burn off the grill...

[barelfly]

Good lookin Yardbird!!!!!!!!!!!

[jfmorris]

And if anyone is wondering how much chicken it is possible to cram on a single 22" grate, in a "one zone" cooking setup made possible by Grillgrates, the above picture should help...

[theroc]

Colored up some reverse-seared strip loin steaks on the SnS kettle. Served with swiss chard.

[bbqLuv]

Swiss Chard, have not had that in month of Sundays
Steak looks really good, and if it is Medium Rare it is Perfect

[theroc]

bbqLuv - Yup, medium rare.

[Clawbear57]

Looks great.

[Richard Chrz]

With direction of friends and customers asking if I would make them pizzas, … I bought a bunch of boxes, and the little tables to keep the foil off the pizza…

simple NY cheese.

[Draznnl]

Very nice. You should be feeling great about yourself being able to take this step.

[texastweeter]

Where is the little packages of trashy parm, stale crushed red pepper, and the peperonchini

[Draznnl]

My planned Labor Day skirt steak and shrimp surf & turf morphed into tonight’s skirt steak because someone vetoed surf & turf since it isn’t the holiday and we’re supposed to have thunderstorms for the next several afternoons and evenings.
I cooked up a package of Wild Fork prime outside skirt steak, about 2.4 pounds. Some is being saved for sandwiches tomorrow. The rest of the leftovers will be used for tacos 🌮 or something. Not feeling inspired to create anything, my wife pulled some Tillamook mac & cheese with hatch peppers out of the freezer (buy 1 get 1 at Publix this week).

[Richard Chrz]

Looks delish, and that outside skirt!

[texastweeter]

Omg that looks good

[barelfly]

Great looking skirt!

[texastweeter]

Sloppy Joes.

[bbqLuv]

I'm sloppy, but my name is not Joe.
You done good.

[texastweeter]

I usually make Sloppy Does, but was out of venison bbqLuv

[DaveD]

Smoked a pork butt today, from Villari Duroc, a brand I had not seen before. Full details right over yonder. Dry brined overnight, Jenni In A Bottle rub, SnS kettle with B&B oak+hickory coals and apple wood chunks. One of the best pork butts I've ever had, it was so good. That brand is worth keeping an eye out for.






Plated with a twice-baked tater and broccoli. So good.

[Smoked Transistors]

Looks spectacular! Great bark, appears to be super juicy internally. I got to find some Duroc pork for sure, that was so well marbled when you first showed it out of the package.

[RonB]

No Harris Teeter near me, but there are several in the Outer Banks of NC. We normally go there every year. I'll try to remember to take an extra cooler next year...

[Clawbear57]

Excellent cook.

[Smoked Transistors]

Had a couple 2" pork shoulder steaks with bone and decided to grill them over direct heat at about 19" above burnt down lump and hickory chunk coals @ 275-300 degrees. Mopped them after the first 45 min with butter, onions, green, red and yellow bell peppers, lots of garlic, fish sauce, beer and lemon juice. The aroma of the mop and pork fat dripping onto the coals was delightful. Turned out good with a grilled charbroiled taste. Will definitely be using this direct heat grilling method again with some skin on chicken thighs or spare ribs.

[HawkerXP]

The only thing you didn’t mop them with was the kitchen sink! WoW!😮

[hoovarmin]

Fish sauce with some acid and pork shoulder steak make a great combo

[Panhead John]

For one of my Labor Day cooks I decided on a Costco choice filet. Microwaved on high for 20 minutes, came out perfect!

[DaveD]

What, you didn't cook it in the dishwasher?! Looks fab!

[theroc]

Excellent action shot!

[Clawbear57]

PJ, you did good.

[barelfly]

Can’t spend the day at the Hatch Chile Festival and not make a green chile cheeseburgers! So that’s what we did!!

[tamidw]

My son and I like the yellow chicken curry from a local Thai restaurant. So I decided, ‘I can make that’. So I did! I made it a little bit spicier than planned but it was really good.

[HawkerXP]

Oooooo. That looks gooood

[Clawbear57]

Umm umm good.

[hoovarmin]

Great job!

[IrondeQuer]

10 racks of baby backs on the Cajun Bandit Extension.

[HawkerXP]

Wow!

Ive never seen that setup before. Sweet!

[Knyenhui]

Double decker spatchcock chicken. Threw some garlic bread on for the final stretch.

[HawkerXP]

Nice!

[Michael_in_TX]

I like your idea of doing the garlic bread that way!

[Starsky]

After watching some of the videos featuring Tuffy Stone, I decided to do some St. Louis style spareribs. I trimmed a little more heavily than I normally would (because I'm cheap). 3 hrs. at 235 degrees, then wrapped in butcher paper and finished at 250 degrees for 1.5 hrs. and they hit approximately 200 degrees. A little sauce was added later according to personal taste

[bbqLuv]

Looking good
You Done Good
Add a side of Tater salad, slaw, and PBR--BBQ Heaven

[mrteddyprincess]

Roy (dog) and I pulled off hickory smoked chicken on the Lang today.

[Richard Chrz]

Mic drop!

[Clawbear57]

I going back to school and taking all of your classes lol. (Tell Roy he did great.)

[jfmorris]

Mmmm. Looks great!

[Michael_in_TX]

Every-so-often I get on a Greek/Greek-American food kick. Last night I made Greek Comfort Food: Μπιφτέκια με Πατάτες στον Φούρνο (Beefsteaks with Potatoes in the Oven), basically Greece's version of spaghetti and meatballs, although made with potatoes instead of pasta.

I followed this recipe from Dimitra's Dishes, my favorite Greek Youtube channel: https://www.dimitrasdishes.com/beeft...-tomato-sauce/

The meatballs are interesting; they are very wet. Lots of grated onion, parsley, and milk. (And an obscene amount of oregano, because Greece.) Curiously, the traditional form is to mold them into ovals and not balls.



While the ovals are firming up in the fridge, I made the simple and light tomato sauce as in the recipe. Next, you cut some potatoes into wedges, season them with salt, pepper, and oregano (surprise), and put some of the sauce on top.



Then nestle in -- carefully! those meatballs are very moist! -- the meatballs and top with the remaining sauce.



Into a 400 F oven it goes, covered for 40 minutes, then uncovered for an additional 30 minutes.



Here we are....all plated up....



This was amazingly good. It shocked me as it how good it was. So flavorful! The oregano, parsley, and onion really enhanced the flavor of the beef. And the potatoes were perfectly cooked and balanced out the acidity of the tomato sauce.

The long cook firms everything up and reduces the sauce so it is quite concentrated in flavor.

My wife liked it so much that she absconded with the leftovers to her mom's house and wants me to make it again very soon.

[58limited]

I don't cook Greek cuisine very often and I don't know why - its so good! Earlier this week I made Greek stuffed onions (think cabbage rolls but with onions and different herbs (including mint). They were great, I still have some meat stuffing left in the freezer, I might make them again tomorrow to go with the tri tip I'm going to cook.