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

[Michael_in_TX]

Well, the rain kept me away from doing ribs today, so I threw together a quick salmon and rice bowl.

I got a salmon filet marinating in some yakatori sauce I needed to use up for about fifteen minutes. I then staged some cooked brown rice and frozen peas and carrots in the microwave.

I patted the salmon dry, then got the salmon going, skin-side down in some avocado oil.



I let it go for a good two minutes. Did I crisp the skin?!



Almost! Missed that spot in the middle. Oops.

I let the salmon go for about 90 seconds more (thin piece) and took it off to rest briefly while I zapped the rice/vegetable mixture in the microwave for 90 seconds.

I drizzled that with a bit of sesame oil and soy sauce, then added the salmon on top (chopped up). I garnished with some furikake and.....



I do not mess around with my salmon!

Here we are, all plated up! (Note the skin piled up in the middle.)



The Hella Hot Bachan's is really good. It's about as spicy as gochujang and in fact nearly tastes like that. It is just a bit thicker than their normal BBQ sauce (which I appreciate; I find their normal one frustratingly thin). Also seems to have some oyster sauce notes to it.

That bowl was better than some stuff I've had in many Japanese restaurants. All it was missing was just a dab of wasabi paste.

[Jim White]

Wait. I haven't seen the "Hella Hot" version yet. I'll have to keep an eye out for it.

[Michael_in_TX]

Jim White I stumbled upon it at my local Target. They carry the entire Bachan's line, which was quite unexpected!

[hoovarmin]

That's a fine meal! Bravo, sir!

[sarredon]

Labor Day brisket!! Probably my best one in a very long time. I didn’t get pics along the way but here’s the final result.

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[FireMan]

Nice final result!

[Clawbear57]

Good ring.

[Smoked Transistors]

Yum, looks delicious!

[theroc]

Yardbird on the SnS kettle.

[FireMan]

Classic lookin!

[tmaan235]

Proper

[Richard Chrz]

Look at that skin!

[SheilaAnn]

And the apres grill platter. I didn’t get a plated picture, but served with Greek-ish salad with pitas and dips.

[klflowers]

Wow

[Santamarina]

We did Labor Day on Sunday with friends. Finally ready to post pics!

Smash burgers started as 1/4 lb meatballs.


First a lb of bacon and onions went down.

Brioche buns toasted with Dukes mayo.


Did a couple rounds of burgers to feed everyone. Seasoned with 50/50 coarse kosher salt and coarse ground black pepper.


Previous discussion about scraping the griddle between rounds to ensure a great char hold true. Exhibit A: round two char!


Topped with Colby Jack, dill pickles, bacon, grilled and raw onion, mustard, and mayo. Served with a green salad and potato salad.

[Clawbear57]

I want that plate.

[Richard Chrz]

Fantastic

[tmaan235]

Proper!

[ecowper]

Labor Day feast …. We had 15 people, including ourselves, in the backyard. Brisket, spare ribs, chicken, pot of beans and the friends/family brought veggie tray, macaroni salad, berry salad, wings, chips/dip, potato salad. There was plenty of wine and beer for all.

Every time we weren’t looking, Dozer was stealing ice out of the beer bucket

[ecowper]

FireMan they were pretty good wibs!

[DTro]

That's a feast! Wondering what Dozer was stealing out of the beer cooler when you weren't looking 😃

[Clawbear57]

Be glad that I wasn't invited. You would have missed that brisket lol.😁

[jfmorris]

For Labor Day I did smash burgers and Nathan's dogs on the Camp Chef griddle, as seen over in the Labor Day cooking thread...

[DTro]

Makes me want a Nathan's--I always get out voted by the girls when it comes to dogs. I'll just drool now...and wait for their next trip.😀

[Richard Chrz]

You should be the poster photo for the perfect family cookout, every cook, every time, nailed!

[jfmorris]

hoovarmin I guess its clean because I've not been using it all summer?

[Grillin Dad]

My wife’s birthday dinner, boneless prime rib roast. Smoked it in the PBX with B&B charcoal and a mix of hickory and pecan wood chunks, at 230 - 250 until 123. Then pulled it out and gave it a 15 minute rest, which brought the temp up to 130 on the dot. No sear. Didn’t have that great seared crust, but that wall-to-wall medium rare pinkness is hard to argue with. This may have been the best meat I’ve ever cooked. Served with horseradish sauce (from the free side), fresh corn on the cob, and green beans. My MIL brought angel food cake (my wife’s favorite) for desert. Pretty awesome.

[Clawbear57]

Perfection.

[Richard Chrz]

Beautiful!

[tmaan235]

Again, full belly and still drooling.....

[bbqLuv]

CostCo Brats Traegerized to an internal temperature of 165*F and potato salad for lunch,

[Santamarina]

I did my first smoke-only cook on brats earlier this year and all I can say is, “Why didn’t I try it sooner?!?”

Those look dang tasty.

[FireMan]

The middle one looks like a chopped off finger.

[bbqLuv]

FireMan
I cut a bite and then decided to take the picture.

[Skinsfan1311]

Fast and hot brisket and Mrs. Skinsfans cornbread

[Skinsfan1311]

bbqLuv thanks! Whole Prime packer, 13lbs after trimming...300° grate temp in an 18" WSM..wrapped in foilafter bark formed at ~172° internal..it wad probe tender at 203°.. rested for a couple hours in a cooler. Cook time was about 7 1/2 hrs. Used B&B briquettes & a couple chunks each of post oak & pecan.

[bbqLuv]

Skinsfan1311
300*F, 7.5 hours,
That is fast
Thank you

[Skinsfan1311]

bbqLuv You're welcome and agreed...it's much faster than those 12-14 hour cooks. It's my 3rd hot and fast brisket and I'm never going back. It's as good as any I've done low and slow. I wish it could work with pork, but I haven't had much luck with that and will stick to low and slow...

[RichieB]

One more time. We were out and about today at our favorite farm market. That is injustice to them. I wanted another pork sandwich. I bought what I thought were huge onion rolls. But they're bagels. No matter delicious toasted crisp. The Green Hatch Pepper arrived today. A little quality taste, delicious and not for those who are not in favor of heat. I layered it on with a good shmearing of Dukes. I also like cider doughnuts. Well they had what is pictured. And drinking a cider doughnut is a pleasure.

https://atkinsfarms.com/

[Starsky]

A simple meatloaf done on the Weber gasser with a ketchup and gochujang glaze

[Jfrosty27]

Winner. Nuff said. 👍

[Smoked Transistors]

Love a good old fashion smoked meatloaf with glazed gochujang/ ketchup topping.

[tmaan235]

What JFrosty said...

[58limited]

Take some sourdough baguettes like the ones I made last week. Toast with some garlic butter: https://pitmaster.amazingribs.com/fo...31#post1638331

Take a slightly overcooked tri tip (because I held it in an oven that wound up too hot): https://pitmaster.amazingribs.com/fo...43#post1641243

And add some horseradish sauce and you get: Baltimore Pit Beef Sliders. Yum! I ate five of them tonight. Wish I would have removed the top of one to show the paper thin beef.

[Richard Chrz]

Alright, my 52nd birthday dinner to self. I utilized all methods that I love to cook with.

Carne, Farina, e un Forno!

I did not want to wake up super early and get going, so I had dry brined some short ribs yesterday, and when I woke up I got my Dutch oven going hot and put a good sear on them to get the flavor building. Meanwhile I got my Weber kettle going with some BB Oak briquettes and post oak chunks, moved the short ribs to the kettle to get some smoke. After I got a bunch of smoke I captured all the drippings, bean stock and some beef stock I had made, added some onions, carrots, and potatoes and let it finish off roasting on the kettle.

Add in some dough, my Gozney. A cheese blend I made of ricotta, mozzerella, mascarpone, and a heavy cream fermented Greek yogurt with some cultured whey, all homemade..

Mix all the cheese, add in the short ribs, and bake in the Gozney, remove, add two yolks, back in for a few seconds, then top with Lebanese olive oil and fresh chopped garlic chives. (One yolk busted as I transferred).

This could be called a Georgian Khachapuri, or a Turkish Pide.

[Draznnl]

Happy Birthday young’n. Hope you had a wonderful day. Enjoy a blissful year.
Now, let’s talk about that cook. Wowza. You continue to top yourself. That meal sounds incredible and the photo leaves me drooling.

[tmaan235]

Oh my, methinks a pile of good eatin...Wow, you can cook at my house anytime

[Clawbear57]

Happy belated birthday.

[texastweeter]

Wife has a cold, so some scratch made chicken noodle soup. Stock was from smoked turkey carcas, chicken, dove and duck mixed.

[Clawbear57]

Interesting mix of broth.

[texastweeter]

I mix all my poultry together when making stock. Clawbear57