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

[clb239]

With the heat yesterday I decided to take the easy way out and fired up the GMG TREK to cook a pork butt. This is the first pork butt I have cooked on the TREK and it came out great. Also, the first butt I've cooked in a long time that I didn't wrap so it had the nice crunchy bark.

Here it is coming off the TREK...

Edit to add ( Jfrosty27 ):

Went on at 6:00am and came off at 1:30pm.

Temps were interesting - I set the temp at 275, I wanted to check the smoker temps so I added a probe near the internal probe and one near the front right corner. Temp of the one near the factory probe was mainly about 15 degrees below what the smoker was set at. The front right was about 25 degrees higher than the set temp for most of the smoke. There was a bit of fluctuation with the two probes.

The temp difference helps explain why the last item I cooked on the TREK, a rack of ribs, was pretty well burnt on the end that was near the right front.

Also, it was seasoned in SPG and MMD.

[Jfrosty27]

Cooker temp? Length of the cook?

[Michael_in_TX]

Solid.

[Clawbear57]

Crunchy bark. Gotta love it.

[HotSun]

This was from the 5th of July. Filet mignon, dry brined for 54 hours, indirect to about 115F then reverse sear over my Vortex. This one was topped with Cafe de Paris butter, Jamie Oliver's recipe (I forgot to take pics of the butter)


It was incredible, though I accidentally cooked to medium. Everyone loved this one (kids had their's without the butter). Baked potato (made outside on the Kamander), Caesar salad, key lime pie for dessert.

More pics on this thread, if you're interested:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1608921-beef-tenderloin-help-me-decide-what-to-make?p=1620856#post1620856

[Michael_in_TX]

The right butter can really elevate a steak.

[HotSun]

Okay, this is what I did this morning. It is blackberry season, so went picking yesterday at Milburn Orchards in Elkton, MD, and got a lot of berries:

The blueberries are for eatin'.

For reference, these suckers are huge:

The intention was to have some for eating, but most for blackberry jam. I haven't made jam or jelly in over 40 years, but this was on my to-do list for the past few years, since we are only a few miles from the orchards.

Extracting the pulp was an experiment. I started with my Rosle food mill, 1 mm sieve, which was working fine. But I wanted to give my Kitchenaid a shot.


It shot back. I remember using this a long time ago, but as I was running berries through, it shattered. I was not injured, but it was loud and a bit messy.

The Rosle food mill performed admirably and didn't explode on me, and I yielded about 3 quarts of puree/pulpy blackberry stuff, sans seeds.

I followed Pomona's (pectin from Italy) recipe for wild blackberry, with a couple modifications: added some lemon juice 1 tbsp per batch), just in case the acid was too low. The blackberries are tart/sour, but I wanted to assure a good acid level just to be save. I used 1.5 cups of blond sugar per batch, and the batch was triple. Yield, about 14 half-pints:



I hope these jell nicely. I'm a little nervous, but I refrigerated what didn't fit in the 12 jars above, and it is nicely spreadable and not too liquidy.

My wife loves it. She likes the tartness and that it isn't overwhelmingly sweet. I like it too, as I cleaned out the pot with a scraper, lol.

[Smoked Transistors]

I can see some blackberry / chipotle BBQ sauce in the making with a tad of this blackberry jam goodness.

[HotSun]

Smoked Transistors , I was thinking the same thing this morning while cleaning up, as I had about a cup of leftover puree.

[hoovarmin]

What a delicious adventure!

[DTro]

Gyoza filled with ground pork and cabbage. I used Kenji's recipe. It took a few tries to get the pleats folded correctly, and I finally got it down on the last dumpling. 🤔 It was served with a cucumber salad and furikake rice. Yummy!

[painter]

Yes--just yes!

[Richard Chrz]

Wow! Just wow!

[hoovarmin]

That is perfect.

[dansha]

4th of July
grill
Baby Back Ribs




Chicken Drumsticks - Butterflied w/ Alabama White Sauce

Corn Ribs



Grilled Okra

[Jfrosty27]

Oh yeah. That’s what I’m talking about! Yum

[dansha]

Butterflied Drums are my new favorite

[CowboyAL]

Smoked these and everyone loved them served with my new homemade bbq sauce mango peach and my other homemade bbq sauces

[Jfrosty27]

Nice looking cook! Good work Pitmaster!

[Clawbear57]

Looking good.

[CowboyAL]

Thank you

[CowboyAL]

Thank you

[ItsAllGoneToTheDogs]

Had a few more jalapenos I needed to use up so made some smoked meatloaf. Just a handful of peppers, white onion, an egg, and some BPS beef rub. Also tried soaking some panko in milk, that did make a texture difference, but I'll have to try it again on an all beef loaf as this one was half sausage and I think that masked the effect.

[bbqLuv]

Nice way to let your meat loaf.
I'd eat that with PBR,

[Skip]

Reverse Seared a Sirloin Strip, Baked Sweet Potato, Onions/Peppers, Lettuce Salad. The first time we've had the Sirloin Strip. Turned out very good, a nice chew and very good beefy flavor. We will be getting these again!

[hoovarmin]

I just love the beefy flavor of the sirloin.

[HotSun]

Looks like dinner at our house, same plates, too. Nice work Skip !

[Bogy]

Yesterday I smoked some baby backs in the PBC, but the real star was the real Peaches and Cream Iowa Sweet Corn. I've had a few other ears that might have been grown in Iowa, but this is guaranteed supersweet Iowa corn.

[Michael_in_TX]

!!!!

[DTro]

Nice plate!

[bbqLuv]

That looks so good.
You Done Good
Picture perfect

[barelfly]

Been years since I’ve cooked bone-in yardbird breast. Rubbed with Dirty Bird and Garlic Jalapeno, Slow cook and they turned out excellent! But I do prefer dark meat but store didn’t have chicken quarters today so these worked.

[Richard Chrz]

Yeah, I don’t think I have done that in forever, exception being spatchcock, Looks good, but like many here. Give me a good thigh.

[Richard Chrz]

It was supposed to rain all day today, but did not happen, at all.

took the time to slow roast a chuck, had planned for inside oven, and kept with that.

While that was happening I scrubbed and polished up the summit Kamado. I also took the sweepers etc off the 26 and scrubbed inside and out from top to bottom, as the 26 was recommissioned to neighborhood and driveway cooking to make room for something new on its way. to take it’s place

Salute

[Richard Chrz]

Andrrr & hoovarmin there has definitely been influence on this purchase from here. I hope it arrives this week.

[DTro]

Can't wait to see your new toy!

[fzxdoc]

A fancy Pizza cooker, perhaps?

You deserved that pour after your hard day's work, shining up that 26" Weber and your WSCG.

K.

[RonB]

I smoked some wings today, and added a piece of fresh cod for SWMBO. Both turned out very good. I only took the one photo though.



I didn't add the fish until there was about 15 min left on the wings.

Almost forgot - the grocery had fresh halibut selling for $54.88/lb.

[hoovarmin]

No wonder you bought the cod. I thought it was outrageous here at $44/lb. Great looking cook.

[fzxdoc]

What! Did the halibut have 24kt gold scales?

This is how I would have to make wings. Enough for me and something else for the great guy in my life who hates wings. I love him despite that flaw.

Hadn't thought to pop some fish on the tail end of a Vortex cook. Thanks.

K.

[HotSun]

Nice use of the Vortex for the fish, brilliant idea. DW loves crispy wings, so I will 'reverse sear' if you will at the end over the Vortex, which gives good results.

[Santamarina]

Finally got around to those smash burgers I had planned for a few days ago.

Bacon, grilled onions, Duke’s mayo toasted brioche buns.


Didn’t want to break out the grinder today, so grabbed a tube of 80/20 pre ground.


Topped with melted havarti, grilled onions, bacon, romaine, dill pickles, mayo, and mustard. Served with fries, rings, and potato salad.

[barelfly]

That’s great cookin’ right there!

[fzxdoc]

Professional-looking smashburgers there. Congrats on wrangling that pre-ground beef into something that good looking.

K.

[Clawbear57]

Smash burgers for the win.

[theroc]

After being on the road all weekend finally home to do some cooking. Seafood paella on the SnS kettle.

[hoovarmin]

Absolutely fantastic!!!

[barelfly]

YES!!!!!!!!!!!!!! PAELLA baby!!!!