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

[Sid P]

On Thursday I fired up the Roccbox for the first time in a year, and the LW liked it so much she vetoed my planned rib cook and demanded more pizza. I made Ken Forkish’s 48-72 Hour New York Dough again, but this time we cooked them at 48 hours, which is supposedly the sweet spot.

Balled up after the two hour bulk ferment.


After two days in the fridge.


Mine prior to baking. I should have known that the ground sausage would cause problems.


After baking. I tried to spread the sausage around after I took the pic.


I think hers looks best.


We’ll eat pizza number three tomorrow.

[Sid P]

texastweeter It’s doubtful I’m even 2nd, and I know for sure I’m not a challenger. But thanks.

Richard Chrz Thanks, much appreciated.

[Clawbear57]

I think I like hers best but I would eat them all.

[tmaan235]

Well done sir, well done

[ssandy_561]

Marinated Flank Steak, Adobo seasoned Chicken and Chorizo on the Blackstone for Quesadillas.

[hoovarmin]

Wish my griddle looked that good!

[ssandy_561]

hoovarmin I bought my Blackstone in February 2018 for $128 brand new from Amazon. I got mine right before they changed designs with the grease collection. I’ve read that when they changed designs they also changed the way they made them so they don’t seem to stay as well seasoned anymore. I don’t do anything crazy with mine, It’s always kept outside even in Ohio winters. I do make sure I oil it after every time I clean it and I have a stainless steel cover I put over it when done.

[hoovarmin]

Started the day by smoking some Speckled Trout caught in the surf for MH's Provencal Smoked Fish Pate



Followed by smash burgers with MH's Burger Glop, grilled onions, and pickled jalapeños from the garden

[texastweeter]

Holy crap! That all looks great, but those fillets catch MY eye! Great cook, and even better help.

[Andrrr]

What a day! And dang I forgot all about that pate you talked about... thanks for reminding me

[hoovarmin]

Jim White You got that right!

[Jfrosty27]

Well we ended the long weekend on a winner.

As posted over on the Labor Day grilling thread, I did some pork chops on the Recteq. These were extra thick cut, bone in, Berkshire pork chops from Wild Fork Foods. They’re pricey for chops at $12/pound, but worth every penny.

I soaked them overnight in a teriyaki marinade as requested by the wifey. I hit them lightly with a very basic bbq rub just as I put them on the grill. The RT was running at 275 and they were pulled at 145 IT and rested for about 15 minutes. Perfect. So tender and juicy. And best of all, the wifey was happy. 👍😊

[Panhead John]

Great job, those look perfectly cooked!

[hoovarmin]

You make good food bro

[Clawbear57]

Winner indeed.

[Brett189]

Country style ribs on the 26” kettle. Cooked for 4 hrs between 225-250°, then glazed and cooked for another 30 minutes with vents open. Delicious!

[hoovarmin]

Working that kettle for the win!

[Jim White]

I grilled some swordfish tonight. We had it with sauteed green beans and a chopped salad from a bag. This was the first time using one of the Lodge Sear Blends. This one was very tasty with orange, lime and cilantro.

[hoovarmin]

I have a confession. I love the chopped salad from the bag. When they are BOGO I am in my happy place.

[JoeSousa]

Did some pork ribs that have been taking up space in the freezer for quite a while.

Cooked on my Weber 26 with some of that new B&B Oak/Hickory briquettes that were on sale at Walmart. Ran about 250 or so for 4 hours, wrapped in foil for about an hour, and then set the sauce for 15 minutes or so. These might be the best ribs I have made.

[RichieB]

Food porn.

[Smoked Transistors]

Those look tasty for sure.

[tmaan235]

I'm drooling and I ate an hour ago

[FireMan]

It may not look like much, but it is part of a “casserole” I made. That piece was 1/4 of the shebang cosisting of 3 1/2 lbs of ground round, 2 lbs ground venison, 14 eggs and a pound of white cheddar as a topping. I used a mixture Hank’s beef rub, Heavenlybeef rub, salt, pepper.

[hoovarmin]

Looks like you are going full carnivore FM

[FireMan]

Tryin Hoove.

[tmaan235]

Looks yumm-eee

[Smilner]

This little Joe jr has been killing it for me. Another round of stuffed peppers

[bbqLuv]

I like stuffed bell peppers, You Done Good

[tmaan235]

Proper!

[Spinaker]

Steaks, lamb, shrimp and corn! Oh yeah….and a pineapple.

[Dr. Pepper]

Not sure how I missed your post. Wow!
I have a GrillWorks but without the brasero. You know, the kiddie version. It really limits the cooking time as the wood fire dies down. And, it doesn't have a firebrick bottom to hold embers. And, yours is built in! Awesome.

[Skip]

Spinaker We need a separate thread on that cooker with a full write up and report on the beast.

[klflowers]

We need a report on what that beast is. This may supplant my kbq urge

[Richard Chrz]

I started to ask my wife, What would you like to.. and she I quickly said I want Chrzacos, the answer is always Chrzacos. lol

Long ferment, about 72 hours, ground beef seasoned with my taco blend, a bit of romaine heart, purple onion, mozzarella (Some of it homemade by me today), avocado, cilantro, shredded marble Jack, a home made lime cilantro crema.

these will make our kitchen offerings on Tuesdays,

side note on the mozz, I made both mozzarella and ricotta today. For the first time. Wow, that could be addictive.

[texastweeter]

You sir, are a rock star!

[FireMan]

I’ll vote fer those any day,

[hoovarmin]

I feel like these posts should have Eddie Van Halen shredding the guitar as background.

[Finster]

A bit of a busy day today..
picked a bunch of peppers from the garden yesterday.
Turned those into a couple pints of pepper relish, and some roasted Italian long hots.

next up was a pulled ham. Not bad, but not great. Didn't really taste much like ham 🤷♂️

Finally, we have a smoked Butterball boneless turkey breast roast. This turned out really good. Just a good coating in salt and pepper, and a couple of hours in hickory smoke. 😋

[hoovarmin]

I'd like to have 10 jars of that, please.

[Finster]

hoovarmin
Thanks
I used the recipe that Mosca shared the other day, just with mixed peppers and not just long hots. I was pleased with the results. The bite of the peppers was tempered just a bit by the sugar in the recipe.

[Andrrr]

This is my first brisket in probably two years and dang was it good.

[Spinaker]

Nothing better!

[Clawbear57]

Juicy and nice ring.

[tmaan235]

Proper smoke ring!

[Panhead John]

We interrupt your regularly scheduled programming for…..

Nothing says Labor Day BBQ like Stouffer’s! And I nailed it!

[hoovarmin]

If it's good, it's good.

[Michael_in_TX]

At DisneyWorld, in Magic Kingdom, there is or was a restaurant sponsored by Stouffer's. My wife and I ate there. I clearly did not put two and two together....you're basically paying Disney prices for...Stouffer food (albeit, freshly made, not microwaved!).

[GolfGeezer]

Wow, I didn't know it came with a fork and a plate! Not sure whose "home" the homemade mashed taters come from - your recipe? Amazing cook John, just amazing (says the guy who eat that in a heartbeat!).

[DTro]

Picanha steaks cooked over oak with a front sear.

[hoovarmin]

Dude!

[DTro]

Don't worry Panhead John -ain't no way this was as delicious as your Stouffer's. And look, I didn't even get them mashed taters either😀

[tmaan235]

Pretty....