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

[Smilner]

Troutman’s chili and some jalepeno cheddar bread

[Michael_in_TX]

Now that is the right amount of jalapeños!

[Elton's BBQ]

Looks veeeery good!

[Clawbear57]

Nicely done.

[Argoboy]

Rotisserie chicken today, it turned out pretty good. Real easy to do on the Napoleon gas grill, dry brine and Mrs meatheads Italian dressing. The back burner means no flare ups.

[bbqLuv]

The finger? That is a good-looking roasted bird.

[Argoboy]

My hands were messy while I was trying to take this last picture I had not noticed it.

[hoovarmin]

Great job!

[Michael_in_TX]

I give you BBQ health food....wait, who am I kidding....this is smoked mac & cheese!

I follow Clint Cantwell's recipe on the free side pretty closely: https://amazingribs.com/tested-recip...cheese-recipe/

The only changes I make are using cavatappi (corkscrew) pasta, add 4% sodium citrate -- you can get it on Amazon -- of the cheese weight (about 20g) to help the emulsion, and add in 12 oz of diced andouille sausage. I've found Clint's recommendation to use equal parts Colby and Cheddar works very well.

I make this dish only about four times a year as it is so rich....but, oh so good. One trick....it will seem like the cheese will never fully melt as you are slowly whisking it in. It will. And it happens almost instantaneously. You'll think you're going to be stuck with this broken mess then....instantly, a beautiful cheese sauce.

Here we are about to come off the pellet grill after 40 minutes at 350 F.



A better shot in the light. Panko-butter top is fire.



I like mine with a nice dusting of cayenne.



Yum! It also freezes very well.

[Elton's BBQ]

Nice!

[bbqLuv]

Paired with Coor's Light ......Wait, who am I kidding?......Make that PBR
You done did good.
I love that health food.

[barelfly]

Jalapeño poppers - jalapeño is home grown and bacon is homemade -



and then some mushroom, onion and Swiss smash burgers! Onions and mushrooms cooked down on the griddle and then came the burgers…served with some big ol steak fries too!

[Michael_in_TX]

Those poppers look good! I need to try using less bacon like that....the bacon tends to overpower the entire thing.

[Elton's BBQ]

Great looking poppers & burgers!

[hoovarmin]

you keep turning out gems on that griddle bro!

[SheilaAnn]

Lame picture,… it it’s been a while since I posted. I tried a riff on Dan Dan Noodles. I used beef instead of pork and did not have SUI MI YA CAI which is a pickled mustard green. The staff (mostly Mexican american) at my local HMart (Korean and other Asian ingredient grocery) didn’t know what I was talking about. I even showed them a picture. Overall, this was fun. I did not make my own chili oil and just used Fly By Jing chile crisp. The greens were chard from csa. Recipe said you can use spinach. I used fresh noodle from the chilled case.

[Clawbear57]

Never heard of it, but I would try it.

[SheilaAnn]

Like many comfort food dishes, there are a million recipes out there Clawbear57

[hoovarmin]

Nothing lame about that at all! Looks so good

[MattTheGR8]

Briskets on the Karubeque today. Plus, I cooked some bonus protein when a ladybug decided to land on the firebox cover - it was an unwise decision.

[Draznnl]

Nice looking brisket, but I think the ladybug looks a bit overdone.

[MattTheGR8]

Draznnl just a bit, but a little extra sauce fixed it.

[tamidw]

Wok night, chicken and broccoli, Mongolian chicken, served with rice. Both were delicious and family approved.

[Elton's BBQ]

Looks really good!

[Elton's BBQ]

Sunday dinner...

[realdocBBQ]

What is this, pork loin?

[Elton's BBQ]

Yessire realdocBBQ Bone-in and pre coldsmoked

[Bkhuna]

Put a whole 4.5 lb picanha on the pellet pooper yesterday. First time I didn't slice first. Oak pellets. Even my wife liked it and she's not big on beef roasts.

[ecowper]

Tri-Tip, grilled peppers and squash, and rice. on Saturday, we went to our local Farmer's Market and got a bunch of fresh veggies, including some good looking peppers and squash. We also ran into a (new to us) local vendor who makes cocktail mixers, rubs, and sauces. All Mexican inspired. The backstory is pretty awesome. He got started making michelada mix for his wife, who had been in a pretty nasty accident and was laid up in bed. Fast forward 2 years and he has a successful business!

Anyhow, we got some of his Fire Dust rub and used it on the Tri-TIp. It was excellent, especially with some post oak going for smoke. A very nice southwestern dinner. Only thing I should have done was made some black beans to go along with it. Oh well, next time.





Here's the whole bottle of the rub. Pretty sure you can mail order from him. And I would highly recommend this one.

[smokenoob]

“Fire Dust” catchy name 👍

[Clawbear57]

Excellent meal.

[ecowper]

smokenoob I liked it! and the rub is good, too. Clawbear57 thank you sir!

[GolfGeezer]

For lunch a couple of brats with peppers and onions, cooked on my new Weber Slate griddle. Loving the griddle! By the way, if anyone has found a gizmo for holding dogs/brats/sausages for cooking on a griddle so they don't roll around on their own, please, plueeeze let me know!

[realdocBBQ]

I've found, the best way is to... FILL IT UP. Like literally, cooking dozens of them at one time, you can get them to hold each other in position.

Otherwise, it's like herding damned cats. <sigh>

[GolfGeezer]

realdocBBQ The problem is that I am only cooking for 2, and when I make brats, my bride makes faces...

[realdocBBQ]

Yes, no doubt GolfGeezer - I've only filled up my griddle a couple-three times in 4 years. As far as filling with sausages, I've only done it once - earlier this year when I was cooking for the Emergency Management agency after we got hit by a tornado in early May. It was incredible to cook hundreds of hot dogs and brats in like 30 minutes, though! lol It was fun, but it's a rare occasion.

[RichieB]

Amazon...

https://www.amazon.com/Roller-Stainless-Sausage-Griller-Capacity/dp/B0CN2M5V2J/ref=asc_df_B0CN2M5V2J/?tag=hyprod-20&linkCode=df0&hvadid=693713553295&hvpos=&hvnetw=g&hvrand=5308872028396985070&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1018116&hvtargid=pla-2283583800618&psc=1&mcid=f9b0c763b24a32c48f6d55148396fd46&dplnkId=cbda7d19-9156-4a14-b499-bf2289d52c69

[GolfGeezer]

I saw those and others on Amazon. They all seem targeted for a grill, not a griddle. Given the price, I'm going to order and see how they work. I'm not sure I see the need for a grill since the grates already have a "natural" gap for dogs and such to lay in.

[bbqLuv]

Nope
Well maybe

[RonB]

How about ss taco holders placed over the meat?

https://www.amazon.com/s?k=taco+holder&crid=NTAF7D6IDNB9&sprefix=taco%2Caps%2C109&ref=nb_sb_ss_ts-doa-p_2_4

[GolfGeezer]

These might work better, but heck, I'll try these too!

https://www.amazon.com/Holders-Stainless-Holder-Plates-Accessories/dp/B09JB7WNX9/ref=sr_1_25?crid=NTAF7D6IDNB9&dib=eyJ2IjoiMSJ9.CrACztxBEkzECz0dvt7x9fJftR-e81dERSAfxKgCZ0fovpEODb-AvoSo5e9lPEAGw-44r28k1M8xVMygsNw7xh9eNZ8iw04I32R_T2Tq_7e0SUkHia6xA9tJE38vKgReUjzWX4aQU26tC7a9ElREpl83jK4KO4-7MoKyX0PI8Qc1_SKgZ1-ruvKq9Zq6vsUvvn9aij2XNFMBMVxU9_DisErZxqaKfspwlOfdpcqJbi2Sp3LKPpb7VDVlu5uE60V-AiRbVQSQMxo0oqizNKuKSDsX82lDe5NVfPRbjKZ6ZS0.dOqdMch-LYZb-KGT

[smokenoob]

Back home on the Gulf Coast! Went to the Butcher and the Fish Monger today 😁. The smoker is still in hurricane storage so the gasser grill and CI pan were called to action!

[hoovarmin]

Perf

[Draznnl]

Made copymethat.com’s version of Pequod’s pizza, my favorite Chicago style pie.

[Draznnl]

Thanks Richard Chrz but as I mentioned in a different post the dough was too dense. Any suggestions why?

[Richard Chrz]

Draznnl two easiest paths are, truly, too much dough for the shaping, or, and also too much dough, but caused by how you built the dough, meaning not enough extensibility, too much structure. Or easier said, over worked in building it. Nothing a little practice can’t fix.

P.s. I would be more than happy to talk with you more somehow in video or other style chat or messenger.

[hoovarmin]

How fun!