It's time for the next season of SUWYC!
Here's a link to the old Summer 2024 topic: https://pitmaster.amazingribs.com/fo...34-summer-2024
Here's a link to the old Summer 2024 topic: https://pitmaster.amazingribs.com/fo...34-summer-2024
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Answer selected by Huskee at December 21, 2024, 02:02 AM.
Welp, it's officially winter in the northern hemisphere, time to retire this topic and begin posting your cooks in the SUWYC Volume 36, Winter 2024/2025 here: https://pitmaster.amazingribs.com/fo...nter-2024-2025 -
Going to a fish fry this afternoon and was asked to bring pork butt. Two ten pounders, 15 hours. Injected with apple juice and brown sugar, rubbed with mustard and Meat Church Holy Gospel.
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Yesterday was the first day of Oktoberfest, so brats and beer were in order!
Kirkland brats from Costco, simmered in beer and water with half an onion to 165°F IT. Gave them a little color on the ‘Stone.
Served them up with a little sauerkraut and a side of Beecher Mac n cheese (not German, but requested by my wife). As I was serving dinner I realized we were out of German mustard, so the yellow stuff made the call.
And what’s Oktoberfest without a liter of beer?!? Brought home a couple growlers of Märzen from the brewery down the street. Outstanding beer. I’m not a fan of the style - I find them cloyingly sweet and usually can’t drink more than a half-pint - yet this one is much more dry. Drinks more like a Festbier.
Prost! 🍻🇩🇪🍻🇩🇪🍻🇩🇪🍻Comment
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Game day ribs... with a hint of sadness. I really wanted 2 racks of ribs, and ideally baby backs. The intent was gonna be a rib cook off between the Roughneck and the MAK. Sadly all Walmart had was this one dual pack of spares, seriously the place was cleaned out yesterday. Anyway as is usually the case, one rack was much thicker than the other so I just did everyth9n on the Hasty.
Rubbed with Buc-ees Cajun and then glazed about an hour from finish with a second coat 30 minutes out. Rib tips were partially used for some RG flagolet beans with only garlic and canned hatches, well and some chef snacks along the way.
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Bluetail66213 Hasty Bake Roughneck, not really that big
though if I had 2 hanger accessories I suppose I could do more ribs than I can on my MAK but it wouldnt be fun access wise.
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That’s my kind of fish fryComment
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Pizza Night for the first time in quite awhile. King Arthur Pizza Flour Blend, Homemade Sauce, Caramelized Onions, Red Peppers, Italian Sausage, and Smoked Mozzarella. Baked on the BGE. Pizza can be such a Rabbit Hole to go Down!!Comment
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Shrimp tacos with broccoli slaw and cilantro lime rice.
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Jfrosty27 I really wanted to do a rib cookoff between the two cookers, but needed 2 comparable pieces of meat to make it fair. I will say that while these ribs were great, so far it's not significant of enough difference between what I put out on the MAK to make the effort of cooking, cleaning, and higher cost of fuel worth it. Not knocking the HB or any other cookers I have or do own, but right now if I had to move back to 1 grill, the MAK stays.Comment
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Those smoked jalapeños are pretty cool! The color change is astonishing.Comment
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Well it’s our first all day rainy day in a very long time so a little bit of comfort food sounded good. Beef stroganoff over spaetzle was what I settled on, both being a first time cook for me. I thought it was great but I got a less than stellar review from everyone else. Ah well, more for me then.
Edit with more detail…
I should have stated that I’ve had ofelles stroganoff recipe saved for a long time and it’s what I made, more or less. I made some substitutions on the beef and types of mushrooms used out of necessity, and omitted dill for the same reason. Either way, I’d make this again in a heartbeat.
As for the spaetzle it was a fast process and there was no time for pictures. My dear, sweet late grandma had a press that I didn’t even know she had until she was well past her cooking years. I asked her about it once I saw it and she insisted I should have it so after she passed I took it and it’s been sitting in my basement for the last 1.5 years waiting for the call.
Well I looked at a bunch of recipes online trying to find what appeared to be an authentic one but then I thought that maybe there was one included. Lo and behold there’s one on the box…
I don’t know German but Google does. I typed the directions in German and had it translate for me.
For #7, it’s not a “short while” till they rise to the top, it’s about 5 seconds! I think the 2 things I screwed up were over salting the water and adding too much water to the dough. After the dough sat for 15min I added another 2ish tablespoons of water and while it didn’t look too runny at the time, it made for some really long strands. Still good, just not the shape I was going after.
If anyone has any suggestions or favorite spaetzle recipes please share!Last edited by Andrrr; September 22, 2024, 08:14 PM.Comment
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My son loves spaetzle so it often.
I use 1 egg for every 70 grams of flour, a pinch of salt to taste and then enough milk to make thick batter aiming for slightly thicker than pancake batter. Beat it till combined and you get stretchy dough that makes little bubbles/holes when you whisk. Let it sit for 10 or so minutes before cooking. I usually put the pot of water to boil after making the batter and then cook when it’s boiling. After boiling I always crisp it up in a pan with lots of butter. -
@Andrr - should've added, the thickness is based purely on taste. As you noted, a thinner batter will flow quicker through the spaetzle press and be longer/wispier. A very thick batter will go slowly and give you little orbs. I try to get it so it drips like 1-2 inches between passes of the hopper. Think closer to oozing (thick pancake batter) rather than a loose pour (thick crepe batter)
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Pulled chuck roast! My best yet.
Every time I do one of these I get just a little bit better. Last time I learned that I need to take it to 210 F or so to get it to pull. This time I added wrapping in butcher paper.
Here we are at around 170 F internal after four hours, right before wrapping. Bark is barky.
Four hours later, here we are, all probe tender. (One of those hours was a rest in a faux cambro.)
And pulled (mostly)....
Bun, meat, onion, just a dab of Stubb's Spicy sauce, and jalapeños. Served with cool coleslaw. Yum!
The biggest difference over the last cook was using the butcher paper. Last time I braised the roast, but that turned the bottom into a "pot roast" texture and flavor that I really didn't like. With the paper, I had none of that and the bark was very much preserved. Butcher paper for me from here on out!
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I didn’t cook this…traveling in Reno for the weekend and found a taqueria that was absolutely money!!! Birria tacos, that I would consider more quesabirria, but dang these were off the charts good!!!!! They even have an all you can eat selection….but….I didn’t think that was a wise choice for me if you ever visit Reno, NV - look up Anna’s Taqueria - it won’t disappoint!
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Dude. You’re thinking it. You’re make awesome bbq. Just eat!!! 😊🤣Comment
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tell me more about this broccoli slaw... I love everything else about these tacos, nice and simple but dunno about that slaw
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Broccoli slaw is one of my jams ItsAllGoneToTheDogs
You can buy it pre shredded or just make your own. So if you buy whole broccoli, then shred the stems and add to your fav slaw blend. Sometime I will add to a cabbage based one or sub out broccoli for all the cabbage.
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