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**tmaan235** · September 3, 2024, 10:08 PM

Weekend get together at a friends lake cottage.
14 hour brisket with the point left on, 2 pork shoulders shredded done in a crock pot overnight on low, turned out pretty tasty.
Did 2 20lb. turkeys on a rotisserie spit over open wood flame in the fire pit after an overnight wet brine that when the breasts got to 160 and rested still were soooo juicy. The crowd finished the turkey before the brisket which was a surprise but it really was that good. Didn't get the brisket pics but got the turkeys just before the finish.
I really, really love all the pics of the cooks over the weekend. I want to recreate all of them but there's limited time before the snow flies here, doggone it!

**NumbWhistle** · September 4, 2024, 10:55 AM

We just got our driveway completely redone, so my LSG ACG is stuck in my garage, as is my Carbon pizza oven. As such, I had to cook indoors this weekend. I decided to "fire up" my Ooni Volt. It had been a while sine I made a non-grilled pizza, with the LSG taking up my cooking focus since I received it in December. That said, it was fun to make a couple pies for Labor Day. While nothing spectacular, they turned out better than most pizza I can order anywhere near us - so I have that going for me...

**TWBarbecue** · September 4, 2024, 01:16 PM

Tuscan T-Bone and Prime Ribeye! 🥩

Picked up a T-Bone already marinated in olive oil, garlic, rosemary, oregano and other herbs from my local butcher as well as a Prime Ribeye for my son’s birthday dinner. Reverse seared then blasted away directly over hot coals. SO GOOD!

**Mballmond** · September 4, 2024, 01:45 PM

I know chicken wings aren’t fancy or very technical, but I do love them so. That bite of perfection. When the collagen is rendered and the meat pulls easily from the bone after that satisfying crunch from perfectly crispy skin.

**Jim White** · September 4, 2024, 06:16 PM

Flat iron steak tacos. First time cooking flat iron, but like all tacos, it turned out tasty.

**smokenoob** · September 4, 2024, 07:24 PM

We rode down the Taylor river and followed up the East river to a little town called Crested Butte. Had lunch at Ryce. Chinese fried calamari, yu zang eggplant, and generals chicken! OMG it was awesome! so tonight, was leftover pizza from Crave in Buena Vista on the side if the Taylor river sided by Palisade peaches.
I do miss my smoker…,.kinda….and will soon be home smokin’!

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**barelfly** · September 4, 2024, 07:27 PM

Chicken with Thai Basil

With the Thai Basil plants going crazy, figured this was a great dish to make and use some of the basil. I also had enough shishitos to blister on the flat top and add in to the dish along with one ancho pepper! Really enjoyed the flavors with this dish!

**Attjack** · September 4, 2024, 08:13 PM

Mustard sauce (horseradish, yellow mustard, mayo), low moisture mozzarella and Swiss, shallots, hot German bratwurst, and Polish salad which came in a jar and is cabbage based and similar to sauerkraut.

**MBMorgan** · September 4, 2024, 09:04 PM

" I particularly like the way you can change the distance between the plates to accommodate thicker sandwiches or cuts of meat. The Cuisinart that I have has that feature as well. We're not waffle people either, but with little grandkids, the game changes a bit.

"

fzxdoc - Just gave the new panini press its inaugural test drive ... (ham 'n cheese) ...

... awesome!!

**WayneT** · September 5, 2024, 08:11 AM

I haven't seen anyone post over the last several weeks so got concerned that Meathead had merged with Guy Fieri to create Diners, Drive-Ins, Dives and Da Rookies.

Mari Jo has done a 'kitchen takeover' recently and relegated me to the outdoor league. I've cooked maybe, 8 things on the grill in the past 2 months and hardly anything to show off. I thought I'd post about my 2nd flatiron steak adventure after getting a couple of them from Porter Road.

As you well know, I'm solidly in the SVQ camp when it comes to delivering all the right variables in a animal protein cook. Thus, I gave this flatiron steak a spa treatment for 1.5 hours at 121F. Afterwards, I gave it the big chill for 2 hours down to a breezy 49F. Into the fridge it went until time to smoke, 4 hours later.

I cranked up the trusty SNS, using my infamous 4-zone setup, sans water in the tank, Kingsford Pro briquettes for fuel and hickory wood for flavor. Once the grate temp hit 200F, on went the flatiron and I let the SNS make its own way with the vents half closed. When the flatiron hit 124F, the final grate temp was around 350F. It got a quick sear over the Kingsford coals and rested for 10 mins prior to be sliced and garnished.

Mari Jo made the chimichurri sauce and assembled the grilled peach salad. I opened the wine.

Finis.

**Jim White** · September 5, 2024, 10:26 AM

Why?

Why did I wait so long to see why folks are so excited about frico?

First attempt turned out great and was far too easy:

Other side came out just as nice. Inside the quesadilla is the last tiny bit of flatiron steak from last night and couple kinds of cheese.

Finished product with more of my fresh salsa and some sour cream:

**Jerod Broussard** · September 5, 2024, 01:02 PM

Pork shoulders. Last minute, no dry brining, commercial rubs, ugghhhh.

**PGH_RAM** · September 5, 2024, 01:51 PM

Last night I dusted up some chicken thighs with HGH Chicken Rub and ran them on my Weber kettle with a Vortex loaded with Costco Kirkland brand charcoal and a lump of maple on top. 600°F for 35 minutes turned out some perfectly juicy thighs with just right bite-through crispy skin. That chicken rub is something else--just the right small kiss of heat from a spice blend that really compliments the chicken instead of overwhelming it. Served the chicken with garlic roasted broccoli and lemon oregano potatoes.

Bonus pics: I got the charcoal bag open in one pull, so I celebrated with a beer. (OK, so I would have had the beer regardless.)

And before anyone comments on it: yes, I know. I have to clean the inside of my grill lid.

**Michael_in_TX** · September 5, 2024, 01:58 PM

Last night I did chicken in salsa verde, from Villa Cocina (one of my favorite Mexican food Youtubers): https://villacocina.com/chicken-in-salsa-verde/

First you make the salsa verde by roasting some poblanos, serano, onion, garlic, and tomatillos.

In a skillet, brown some seasoned boneless skinless chicken thighs.

Next, dump in the salsa verde, a diced russet potato, and a cup of frozen vegetables (I used peas and carrots). Cover and cook for 20 more minutes and the potatoes are fork-tender.

I served with refried beans, some tortilla chips, and queso fresco.

This was good, but it needs some tweaks. I should have used less potato as it didn't get fork tender until the chicken was already in the shredded stage (which wasn't necessarily a negative thing). Perhaps doing the final 20 minutes in the oven would have been a better idea.

Also, the recipe uses 1.5 cups of chicken stock, which while it produced a lot of sauce, it diluted the "salsa verde" flavor significantly. I will definitely use less next time (if you look at my pan, it is nearly overflowing!).

I also won't add the vegetables until the very end. With the long cook, they got mushy and reminded me of eating canned peas that I grew up with (yuck).

Still, it's a very filling meal and cooks relatively quickly in a single pan.

**SkibumJH** · September 5, 2024, 03:29 PM

Just needed to be outside and I wanted some Seafood.

Love the the shell on shrimp marinated in fresh Green Curry paste. Just don't touch the baby for several days after eating.

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

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