Show Us What You're Cooking! (SUWYC) - Volume 35, Autumn/Fall 2024

[Potkettleblack]

Back in the saddle. My outdoor cooking season ended back on August 9th, when I broke my ankle “really good” according to my surgeon. That was after I had ordered a new Slow N Sear grill, but before it was delivered.

any rate, it’s finally assembled, burned in, and I put a cook in the book.

got that sear side going. I should have taken the reservoir out, for more space, but if you’re not learning lessons, you’re not making your mistakes worthwhile.

after turning and burning and turning and burning, brought em in:

these were marinated for several hours in: Lime juice, olive oil, Worcestershire, garlic, salt, pepper, cumin, and mexican oregano. It’s a Rick Bayless recipe for skirt steak tacos.

but, I sliced one up, and applied it to chilaquiles that my wife prepared (I helped):



I’ve cooked some stuff since I got the walking boot, but this was the first grill session in two months.

easy, joyful, and tasty.

[RonB]

https://www.youtube.com/watch?v=E5F-O_19lSI

[Potkettleblack]

Bogy the surgeon who put it all back together and installed the new hardware said I broke it “real good.” He didn’t even see it when I came in to the ER. They dosed me with Ketamine and yanked it into alignment.

And all I did was slip down two, six inch stairs.

[Michael_in_TX]

A cook worthy of a return!

[GolfGeezer]

St. Louis cut spares and some quick mashed taters. This cook surprised me a bit. Cooked on the SnS using their slow method, but without the water insert. B&B briquettes with some applewood chunks. It took more time than I had planned for to get to the 250*-260* I wanted (measured at the grate with my FB ambient) - over an hour. Put the ribs on at 10AM. The kettle mostly held at my desired range although it snuck up to 300* - of course when I took my afternoon snooze. Anyway, the surprise was that they were definitely done in just over 3 hours! Last time, a similar cook took 5 hours. Pulled and wrapped in towels for 1.5 hours. They came out pretty darn good! Good bark, nice flavor, juicy, tender and close to fall-off-the-bone.

And, yes, we are early dinner eaters - senior dining schedule.

[RichieB]

Nice cook. I've experienced a variety of cook time for ribs on the PBJ. 3.5 to 5 hours. I'm a senior too. But after years on the road, eating before 7 local time wherever I was didn't happen. I've never adjusted. Exceptions are holidays or other gatherings with friends. I have to adjust to eat at 530 600. I just sat down from eating (730) a steak marinated for 24 hours in Toshi'sTeriyaki with a grilled baked potato.

[DaveD]

I routinely budget an hour to get my SnS kettle to a stable temp. Sometimes I get there a little quicker, but more often than not, it'll take that whole hour. But then it is usually super steady using that B&B.

[klflowers]

Good looking wibs

[texastweeter]

Kids grilled some dogs on the electric grill in the kitchen for slovecks. Served with extreme heat pickles, sweet relish, ballpark mustard, and celery salt.

[bbqLuv]

Train children from their youth onward and they will BBQ for the rest of their life.
Well done kind Sir. BBQLUV 1:1 😊

[Michael_in_TX]

I would eat that, as they say.

[klflowers]

That is a really great pic. Makes me want some dogs

[mnavarre]

Big ol' mess o' meatballs. 50/50 lamb/beef, basically a riff on Kenji's Italian meatball recipe from The Food Lab, just some light smoke and now we've got 50-ish really good meatballs in the freezer.





Some tweaks could be made, but these are damn tasty.

[DaveD]

Mama mia! Atsa fine lookin' meatballs.

[theroc]

Beautiful!

[SheilaAnn]

I’m long overdue for smokey meatballs. BF agrees! And I notice the “tester” on the small plate in back.

[Smoke em if you got em]

5 hours in the Lang smoked with pecan wood, and finished with a cherry bbq sauce concoction.

[DaveD]

Sunday's plan for dinner fell through (starting material went off) so we fell back on grilled all-beef dogs smothered in shredded cheese and Hatch green chile, along with some Red Robin frozen onion rings. Our grocer was out of our regular McCain's o-rings, so these too were a fallback. They are OK, but do not hold a candle to the McCain's, which are the best frozen o-rings I've had, and in the top few for best o-rings of any kind in actual fact.

Simple but effective.

[Jfrosty27]

Yup. That’s a winner. 👍👏

[bbqLuv]

Love them rings. They be looken good.

[Michael_in_TX]

I have not done onion rings in a long time. I need to do something like that the next time I do dogs.

[DaveD]

Well, here I am again, and nobody's posted since this morning...

Another iteration of a boneless turkey breast roast for sandwich fixins, now that we've adopted the home made lunchmeat approach. Dry brined overnight and doused with Simon & Garfunkel rub before going in the Copperhead pellet rig. Set point was 300/150, and it ran mostly between 325-350/160-175, which is right where I wanted it. A mild day with no breeze to speak of this time around, compared to the blustery day the first time I did this a couple weeks back, when I had to bump the set point up to 350/175 a few times to keep it in the zone.

Pulled the roast when IT hit 160/71, and it carried over all the way to 171/77, twice as much as the first time. No harm no foul though, still came out juicy and tender with a great flavor. Took only two hours or a bit more, so the smoke uptake is mild, but that suits the turkey very well, and there was a bit of nice crisp on the skin bits.



The gash down the center is from where I ran the knife to cut the string mesh. That tender meat just popped open...






We're sold on this style compared to buying it from the store. Got a chuck roast dry brining now, will repeat the approach on the chuck tender roast I did recently, SV for 24+ hours at medium-rare then cool, reheat on the kettle indirect w/smoke, then sear.

[Andrrr]

Looks great and kudos on the store bought lunch meat replacement efforts.

[Michael_in_TX]

I need to do this! (Especially now that I have a meat slicer.)

[ItsAllGoneToTheDogs]

Since I haven't gotten any serious offers on the PKGO (unless you consider 1 guy who offered me 100 bucks ONLY if I would meet him 200+ miles away 1 way...) so I needed to cook with it to make me feel better

Front seared 4 fat chops, then ran inside to throw a bunch of scraps and a bottle of wine into a sauce. Timing was just a hair off, sauce could have reduced another couple minutes, but it's good eats!

[DaveD]

Looks damn fine. That pork is perfecto!

[ItsAllGoneToTheDogs]

DaveD they were awesome, I was actually surprised 2 chops are rubbed with some blackened seasoning (Kick Butt Cajun) my wife got me and the other 2 are rubbed with the last of my Dia de Fajita rub. I was expecting the Cajun to not play nice with the sauce but it was actually the better paired of the 2 rubs. Can't wait to eat it again for lunch tomorrow

[hoovarmin]

That sauce looks fantastic

[Michael_in_TX]

Vortex wings with pecan wood. Seasoned with Meat Church's Holy Voodoo.







Served with HEB's deviled egg potato salad to cut the heat. I make a simple buffalo sauce with a 1/4 cup of Frank's Red Hot, 2 tbl of unsalted butter, and a generous pinch of garlic powder. After the wings are tossed, I like to dust them with some additional cayenne pepper.

(My wife's wings are tossed in Bachan's Original Japanese BBQ Sauce. I keep intending to try this, but I want to try mixing Bachan's with some Kewpie for her.)

[TripleB]

Dijon Rosemary Chicken (in a mustard cream sauce with green beans). You spoon the sauce over the chicken when served.

[Michael_in_TX]

Mustard-cream sauces are delicious. I've always done them on pork; need to try on chicken one of these days. Excellent color on that skin, there!

[DaveD]

My lovely bride made us a pork char siu dinner last night. Country-style pork ribs that were about equal parts of rib and loin meat (whereas most CS ribs are more loin than rib), in the crockpot with her char siu sauce, slow cooked all day and served with jasmine rice and steamed broc. Yumbo!!

[bbqLuv]

Nice Ribs with the loin meat.
Alot of "Country Style Ribs" are cut from the pork butt.
You done good.

[PGH_RAM]

Borscht!

[DaveD]

It can't be beet.

[painter]

A number of years ago I made lamb burgers. When they were done I still had hot coals so I threw on a chuck of wood and several beets. The smoked beet borscht I made the next day was wonderful!

[HawkerXP]

Had some guests over this past weekend. Vortex chicken drumies, pork butt, beef wibs and babyback wibs all on the Weber with the SnS.

[HawkerXP]

No beer was harmed during any of my cooks.
Other than being consumed. I use stunt doubles. DaveD

[hoovarmin]

I'm not seeing the PBC

[HawkerXP]

I don't have a PBC at the lake house. @hoovarmin

Waiting to win the monthly!

[chanchonosara]

hello everyone,
Just some pics from this last sunday I wanted to share with you. Suckling(ish) pig cooked in the caja china, plus some spare ribs on the kettle. Starting my youngin into this world.
Cheers from Costa Rica, we are going into summer here as opossed to you guys. Stay warm.

[bbqLuv]

That sucking pig, Oh No, at first I thought of an old girlfriend lying on the beach. LOL
You done did PBR good, and Dad's Root Beer for the young ones.

[hoovarmin]

Yeah! Pura Vida!

[klflowers]

Wow

[Jim White]

The last bit of the brisket flat from Sunday evening had stiffened up and dried a bit in the fridge, so I decided some chili would be in order. But there was only a little over a half pound, and I wanted enough for tonight and Saturday during the Florida-Georgia football game. On a whim, I decided to supplement with chorizo. I went with a little over half a pound of Publix fresh pork chorizo from the meat counter. Just wow. I had no idea the flavors would come together so well.

I had saved the drippings from the brisket point in the refrigerator, so I chipped out the solidified bits and used it as the grease to saute an onion, some cumin seed and the chorizo. I added my usual chile paste from a couple of guajillos, a couple of anchos and two New Mexico reds. Yeah, this wasn't any sort of authentic chili. It got two cans of Muir Glen fire roasted tomatoes and a couple cans of dark red kidney beans. But with all that simmering several hours, the result was really tasty. I'll definitely mix brisket and chorizo again.



And since I'll be back in Oklahoma for a quick trip next weekend, I went with Frito Chili Pie. Those jalapenos are from the plant that ate Gainesville. It is now over a year old and still going strong.

[SheilaAnn]

Nice pull on the chorizo!

[Draznnl]

I’ve used chorizo with ground beef in chili, but it never occurred to me to try mixing it with brisket. Thanks for the tip.

[hoovarmin]

So good Jim!