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

[ecowper]

yesterday was a bachelor evening since Stacy was out with her best friend.

[hoovarmin]

Glad Stacey is feeling up to getting out with friends!

[ecowper]

hoovarmin me too brother!

[Henrik]

Love the simplicity and quality of food on that plate 👍

[RichMc]

Time to smoke some pork butt. Saw directions for butterflied butt, shorter cook, more bark! https://blog.thermoworks.com/bbq-gri...ied-pork-butt/

Butterflied 2 butts, then dry brined overnight in fridge. Memphis Meat dust rub & on to the cook. 250°F on Camp Chef Woodwind 24 with a couple of smoke tubes - half pellets/half mesquite chunks.

Flipped cuts at stall; decided not to wrap since it was cooking well & I had the time. 5 1/2 hr later I had probe tender pork with great bark.

[smokenoob]

Good job Groot!

[RonB]

Looks really good, and welcome to the posting side of The Pit.

[BFlynn]

Blasphemy Pulled Pork is a thing.

More surface area = more bark = more better

Looks great

[58limited]

Hatch Chili Relleno Egg Rolls

[BFlynn]

Yes please

[fzxdoc]

Whoa! I'd brake for those.

[Sallwine]

Just a bit of grilling off the grid on a small island in SE Alaska. A few friends and the occasional bear. Or was that beer?

[bbqLuv]

Bear bait, bear bait, baiting bear is a no-no here in Oregon.
But it's a nice way to invite them to a party!

[Clawbear57]

Great start.

[RichieB]

Welcome to the party.

[texastweeter]

Salad. Grind was 50/50 chuck & dry aged ribeye trim. Mayo, mustard, homemade pickles, lettuce, American cheese. Tater tots deep fried in tallow. Making some peaches and Carmel bourbon sauce to serve over vanilla ice cream for dessert in a bit.

[Henrik]

Yes sir! 👏👏👏

[texastweeter]

klflowers the stache makes it taste better. I'm just sayin, your new in town sitting in the waiting room at the barber shop and think "I want a burger for lunch, but I do t know where to eat." Wo do you ask, the cleanshaven dude with the $50 haircut, or the fat guy with a mane, gut, and lumberjack stache? One of the two can probably direct you to a fantastic burger, the other recommend a great place for gluten free vegan tacos...

[Richard Chrz]

Beautiful salad! Those peaches!

[theroc]

Reverse seared two porterhouse pork chops, and seared off an Iberico pork flank steak. The flank steak looked more like a skirt, but ate awfully well. That Iberico pork is awesome.

[Michael_in_TX]

It's summer vegetable season....time for me to get on that.

[Richard Chrz]

Beautiful!

[Clawbear57]

Excellent! I think that plate is mine.

[TheWoodsman]

Threw a couple racks of ribs and a "porchetta" on the Camp Chef. Could not find a belly with skin so I did not quite get the crispy outer layer, but it was fabulous.

[SheilaAnn]

“Fabulous” he says…. That’s the only word you came up with? Who needs skin with a crust like that?! Very well played, Pitmaster!

[Richard Chrz]

Awesome cook!

[Clawbear57]

What they said.

[FalconW]

Cooking up a 4lb. Pork Butt!
Pulled pork coming up.

[Michael_in_TX]

Chili for breakfast, because Texas.

[klflowers]

The real breakfast of champions

[texastweeter]

He'll yeah!!! That looks fantastic!

[Gringo Bob]

I roasted two chickens (I took one off and forgot to take a photo) each with a different rub. They came out juicy and delicious!

[Michael_in_TX]

Great color there.

[Clawbear57]

Great looking bird.

[SheilaAnn]

I’m just showin’ texastweeter Mosca Richard Chrz up. I did TWO salads last night. The traditional lettuce, tomato, croutons. And I did a cucumber salad with sour cream, onion, splash of vinegar.

[Draznnl]

Show off. 🤣🤣

[Richard Chrz]

Let them eat Salads!

[Clawbear57]

@SheliaAnn show them what you've made of.

[Harry]

Smoked whole chicken.

Brined with kosher salt and light brown sugar about 2 hours in fridge.
Patted dry then lightly coated with canola oil so Meathead's poultry rub and applewood smoke would stick.
Three hours indirect in a WSCGC at 225-250 F turning around once so each side faced the coal pile.
Internal barely hit 170 F as I took it off and wrapped loosely.

Rested 20 minutes.

[HawkerXP]

Beautifull chicken!

[Spinaker]

Volume 34!!! LFG! For my first installment……PORK BELLY!

[Skinsfan1311]

Jalapeno poppers on the gasser.
No heat to these at all, but they're still tasty.

[Mosca]

I’ve moved on to serranos. They’re as big as jalapeños used to be (jalapeños are HUGE now), and pretty hot. If you remove the seeds and ribs, they’re about as hot as ribbed and seeded jalapeños used to be.

[Michael_in_TX]

I've noticed this too....with the really big jalapeños that are not stressed (stress, such as those ribs on the exterior = heat), once you scrape the seeds and interior ribs out....that might as well be poblanos at that point. :/

[Smoked Transistors]

Deconstructed smoke roasted poblano peppers, smothered with cauliflower rice, then added heavy whipping cream topped with handfuls of melty mozzarella cheese. Super simple and very tasty. The cauliflower rice alone picked up the wonderful aroma and taste of the roasted poblano peppers.

[hoovarmin]

Cover my entire bodice in that

[Michael_in_TX]

The browning you got on that cheese is impecable.

[Smoked Transistors]

SheilaAnn I watched a YouTube video and already had similar ingredients so i tried it. My issue was once i roasted my poblanos i let them sweat for too long, thus deconstructed peppers. Still made for good eating. https://www.youtube.com/watch?v=eixhn69OfFY