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

[jfmorris]

Last cook in the books. Ribs finished after 4-5 hours. We pulled them from the pit as done, and the charcoal got snuffed after 45+ hours of burning.

First - ribs a few hours in.



Next, time to slice the brisket… the flat was a little crumbly from the super long 6-8 hour hold. But it still was brisket and ate good!



And finally, first rack of ribs ready to go…




And my plate with a few sides from the kids, and some of the sourdough boule I also baked today.



And across the table, grandson #1 (age 14 months) gnawing a rib. He took it away from his mom and worked on it on his own after this!




I sent all the leftover meat except the smallest rack of ribs home with the kids, as I got a plan to fire up the coals again tomorrow for a burger cook for some college students!

All in all the 45 hours of cooking was an enjoyable distraction… and it’s fun to share food with family and friends that appreciate it.

[hoovarmin]

You done good, Jim!

[Clawbear57]

Enjoyed the series, thanks 😊

[bbqLuv]

This is one joyful post.

[klflowers]

I had a hankering for some oxtails. I use Troutman smoked osso bucco recipe with red wine instead of white. I used Meat Church Holy Gospel rub.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/591409-smoked-osso-bucco

Rubbed
On the kettle
After about an hour
Veggies
Everybody in the pool
Served with egg noodles. Excellent if I say so myself

Panhead John this was my lovely ex wife's favorite.

[jfmorris]

This looks really good!

I see oxtails and always wondered what to do with them. I've made beef Osso bucco a number of times with Osso bucco beef shanks I got from Porter Road, but rarely see that cut locally. I presume the cook just goes until the meat falls off the bone, and that it tastes similar?

If I make this I just can't tell Yvonne I am cooking something called "tails". She is kinda squeamish!

[klflowers]

jfmorris yeah I braise them until I can pull the meat off the bone with a fork. These were also trimmed really well; sometimes they have a band of fat around the outside that needs to be trimmed. I take most of that band off; it doesn't render IMO and makes them difficult to eat.

[Clawbear57]

I want two plates of that meal.

[OC Sandy]

The weather cooled down a bit so oxtails over polenta sounded good. The oxtails were smoked for about an hour before going in to a nice braise until they were tender and tasty. The polenta was nice and creamy too.

[jfmorris]

Wow! Great job!

And what are the odds of two oxtail cooks posted back to back!

[OC Sandy]

jfmorris Maybe we should play the lottery.

[Clawbear57]

I'll take that one also.

[PGH_RAM]

I went simple tonight: a Wild Fork choice flank steak marinated for a few hours in equal parts bourbon and soy sauce with a splash of olive oil. Served with roasted Brussels sprouts (EVOO and SPG) and sweet potatoes. I knew it was going to be a good cook because I got the string off of the charcoal bag (Jealous Devil lump) in one pull. (I still clicked my tongs three times to be safe.)

The coals got the grill grate screaming hot in a couple of minutes, then I flipped the steak every minute for about eight minutes until the thickest part felt rare (the old thumbpad test). 2/3 of the steak came out medium rare and the remainder was rare. It had just the right amount of char on it, and was perfectly tender.

(Side note: Gotta say, I haven't yet gotten anything from Wild Fork that my wife and I haven't thoroughly enjoyed.)

[jfmorris]

Mmmm. I need to get some flank for the deep freeze. That stuff is always so good!

[Smoked Transistors]

Your dinner looks spectacular, but love the photo of the burning lump, some serious heat coming off that Jealous Devil lump

[Michael_in_TX]

Quick and easy salmon-rice-veg bowl. I can make this without even thinking. Seasoned with Tony C's and topped with my homemade queso fresco. (I typically have used store-bought feta for this, but my cheese tastes so much better! I may never go back!)

[klflowers]

Ok since you mentioned homemade queso fresco you need to back that up with a how to primer. Believe it or not I only recently discovered queso fresco.

[Michael_in_TX]

klflowers It's all here: https://pitmaster.amazingribs.com/fo...47#post1662947

And it really is quite easy! Most of the effort is just waiting.

[klflowers]

Actually I saw that post. But then I slept. Things disappear when I sleep.

[JoeSousa]

Nashville Hot chicken sandwiches. Soaked in buttermilk, hot sauce, and some Nashville Hot seasoning. Then dredged and fried. Took some of the frying oil and added some cayenne and dipped the chicken after it was fried. Delicious!

[JoeSousa]

I had a couple pieces of chicken left over. Might need to run get some more buns so I can have another sandwich today.

[texastweeter]

I'm a BIG fan of Nashville hot chicken. By the way, Princes is FAR superior to Hatti B's

[bbqLuv]

Sounds good and hot
Maybe to hot to handle
Pair it with PBR okay

[SheilaAnn]

Dry brined a ribeye for 2 days. Hot and fast on KJJr. Sautéed green beans and mushrooms. Yeah, I got the grey edge….did I mention hot and fast? Not shown, a baker with chives from the garden.

[hoovarmin]

Grey edges add variety. No complaints here.

[klflowers]

That looks excellent

[Clawbear57]

I'm craving that steak.

[mrteddyprincess]

I've been trying to clean up my eating to get better health results, but man, I miss bologna. So I bought a 2 lb meat press and mixed up 2 lbs of beef bologna. My intention was to cold smoke it after it was cooked.

Roy and I decided we needed to do immediate product testing. We'll cold smoke the next batch.

This has a great taste and the texture is closer to summer sausage than bologna from the grocery store. But thumbs up on bologna with minimal processing and additives.

Brian

[Jfrosty27]

I am jealous. I just love bologna. The premium or maybe you could say “Artisan “ stuff is the best. 👏👏

[klflowers]

You are the man. You bought the meat press so you could make the bologna. That's what I am talking about

[SheilaAnn]

Looks like brausnschwgaer (or however you spell it). Did you use a little milk to help emulsify? At my old job, we made hot dogs and that was a little secret that helped!

[Skip]

Seafood Alfredo with Homemade Sauce, Shrimp, Smoked Salmon, Boursin Garlic Cheese. Served with a Plain Spinach Salad. My wife (Tricia) said it was ok to make this again.

[texastweeter]

Venison meatloaf, roasted broccoli, mashed taters. Pumpkin pie will be dessert.

[Jerod Broussard]

Looks like they got some pumpkin pieces in that loaf.

[texastweeter]

That's carrot Jerod Broussard

[jfmorris]

Alrighty! This evening I completed my 4th cook in 4 days, if you consider I started a smoking marathon Friday night.

We host and lead a college community group for our church, with typical attendance of anywhere from 6 to 12 students - this semester 6. They come every Monday at 6:30. We have a meal, often provided by some church ladies via Mealtrain, we have a Bible study and we play games. Tonight no one was signed up for the meal train, so I got some of those Prime Rib burgers at Sam's, and fired up a chimney of B&B briquettes on the Weber Performer.

I used Grillgrates mostly to spread the heat more evenly, and to avoid doing a 2 zone setup, and do 16 burgers in one batch.

Getting things going...



I only flipped burgers once or twice. I started cheesing them as they approached 160F with my thermapen.



And THIS happened towards the end - I guess all the grease cooking out, and having the lid off too long to check temps and put cheese down led to a grease fire. It never hit the entire grate, and any time I put the lid back on, it stopped the flames.



Anyway, no burgers were lost to the flames!



The college guys and gals (3 of each this semester) did not wipe out all the burgers or brownies we made, so I guess I get to eat leftover ribs from Sunday, and burgers from Monday the rest of the week! Great problem to have!

Next time I may try with the flat of the grill grates. But these were not smash burgers, so I figured traditional grill marks would be fine... And I kinda liked the charcoal grilled flavor as a change up from the smashburgers on the griddle. I am also using the heck out of that Ryobi cordless work light this past week, with the early darkness (sunset before 5pm!).

[Jerod Broussard]

Excellent job on the cheese attachment.

[GolfGeezer]

Pizza game starting to come together. Last nite's dinner: Gozney pre-mixed New York dough (just add water, knead and proof), Trader Joe's Quattro Farmiga, Trader Joe's pizza sauce, sliced meatballs and some fresh basil. I'm still getting used to how hot the Gozney gets, Even set to med-low, it was running 700*-800* after 30 minutes pre-heat. Not complaining, just a learning curve.

[Jerod Broussard]

Yeah that green stuff sure does look fresh.

[Jim White]

Chili cheese dogs tonight.

[bbqLuv]

Alright my kind of food

[Mosca]

Found a Wagyu strip steak in the freezer….

[Jfrosty27]

🎶yum yum🎶yum yum🎶
🎶yum yum 🎶 yum yum🎶

[Jerod Broussard]

Daaaaaaaaaaaaaaaaaaaaaaaaaaaaaaang!

[gboss]

Here's a couple of recent cooks that I didn't get great photos of.

Made breakfast sandwiches with homemade bacon we found in the deep freezer recesses. Used the mini Lodge cast iron for the egg, which was perfect.

Went to my sister in law's for my father in law's birthday celebration. Was asked to assist with the meat: a beautiful whole beef tenderloin. Tied it, seasoned with salt and pepper, and cooked in the oven until 115F. Seared the outside on a screaming hot Blackstone. It came out really, really well.

Made carne adovada to bring to work. Double boneless butt from Costco, double Dutch oven and a crap ton of food. Coworkers loved it. Brought it to a simmer on the stove, then stuck it in a 275F oven for the remainder.

[Clawbear57]

Good looking food.