Show Us What You're Cooking! (SUWYC) - Volume 36, Winter 2024/2025

[OC Sandy]

Super Bowl - Kansas City or Philadelphia? I didn’t have a preference to I made KC style ribs, and Philly cheesesteaks. Also some brats bites done burnt ends style.

[OC Sandy]

bbqLuv It was the first time I tried brats as burnt ends but it worked really well.

[SheilaAnn]

OC Sandy I’m kinda crushing on the brat burnt ends right now….what did you do? I can’t imagine a long low and slow to be the case because any sausage should disintegrate…..

[OC Sandy]

SheilaAnn for the brats burnt ends I just put the brats, whole, in the smoker while I had it going for something else. Cooked them until they were done. Cut them into bite sized pieces, mixed with bbq sauce (in this case I used a mustard based bbq sauce). Put the sauced bites back in the smoker until the sauce got tacky. There was no low and slow on these in the traditional sense of regular burnt ends so the brats held up without disintegrating. They turned out to be tasty little bites.

[shify]

Super bowl menu was buffalo wings, muffuletta (plus some previously smoked spare ribs I pulled out of the freezer).

Thanks for 4 inches of snow on Saturday night, I didn't have the energy to dig out a path to the PBC so the wings were baked in the oven. They got a salt, baking powder and cornstarch dry brine overnight in the fridge. Then roasted in a hot convection oven for 20ish minutes per side. The cornstarch was a new one for me and really made them the crispiest oven fried wings I've ever made. Standard buffalo sauce with Franks, butter, some worchestershire and a dash of MSG.





I made the muffuletta bread and then stuffed it with homemade olive salad, capicola, mortadella, genoa salami and sharp provolone. I wrapped the muffuletta in saran

wrap and let it hang out on the counter for 2 hours before the game to meld everything together.

[Smoke em if you got em]

Ribs seasoned with Meat Church Holy Gospel and Honey Hog. Wrapped in the last hour with butter and a little brown sugar, then glazed at the end with Malcom Reed's Mint Jelly and Balsamic recipe. Done on my Lang 48" Deluxe Patio that is for sale.

[bbqLuv]

Great looking ribs. But I have one question, why are only two on the plate? 😜

[RichieB]

We need a bigger plate.

[Smoke em if you got em]

Hahaha! I was pacing myself, believe me I went back for more!

[SammyJ]

My wife makes this Quiche like dish, if SHE made it, it KETO CLEAN

[Spinaker]

You got a recipe for this baby?

[SammyJ]

not sure, ill look

[hoovarmin]

Use what's in the fridge before it goes bad night. Grilled lime chicken and stir-fry Nappa cabbage and zucchini with black vinegar sauce and rice.

[bbqLuv]

I would eat that, and you won't have to ask twice
Black vinegar sauce? Sounds interesting. Is it store bought, or did you make it yourself?

[hoovarmin]

bbqLuv I buy the black vinegar on Amazon and the sauce is 1 tsp of sugar, 2 Tbsp of the vinegar, and 1 Tbsp of soy sauce. It's from Kenji's "The Wok."

[Clawbear57]

I like your fridge.

[bbqLuv]

Today I Traegerized a Porter Road Brisket Flat.
Trimmed lightly, and seasoned, put it in the fridge overnight

The bend test; it is a flapper



Taste passed the SWMBO test



This is a Porter Road brisket flat from the AR monthly drawing.
Thank You Amazing Ribs

[hoovarmin]

Nice work!

[Mosca]

Used up a whole lot of things that didn’t get cooked over the last week: unused mushrooms, peppers, some artichoke hearts, garlic, some spinach, chicken from the freezer, ricotta, Parmesan, a box of spaghetti, some mozzarella, cream, etc, and I made a casserole that would have been lasagna but the whole point was to use up stuff we already had.

[hoovarmin]

The promised lasagna looks great!

[Skip]

I'd eat that any day!

[Clawbear57]

I'll eat it twice a day.

[hoovarmin]

Hearts Desire from Maryland on the left, James River on the right. Both were so briny and sweet that no sauce of any kind was needed. We just went through 150 of these and then had this terrific smoked sausages with some KC sauce and are getting geared up for round two!

[Oak Smoke]

That’s some great food but the last picture hit my heart not my stomach. My word there’s nothing so beautiful as the pure innocent eyes of that child.

[RonB]

I agree with @Oakk Smoke.

And I have fished and kayaked in the James River.

[bbqLuv]

Bring the young upright, what a delight.
I would pair that with an icy mug of Dad's Root Beer.

[fitzoo7]

I made this last night in my WSM, because I like to push my charcoal smoker to the limits 🤣.

Was amazing, I use oil as a binder and Weber Chicago Steak Seasoning to season.

[bbqLuv]

You done good, PBR good.

[Clawbear57]

Perfect cook.

[TWBarbecue]

Creamy Tuscan Salmon! Picked up some Faroe Island Salmon filets from my local butcher and decided to make inside instead of out on the grill this time. DELICIOUS!

[Michael_in_TX]

That is honestly beyond gorgeous! Thank you for sharing the recipe! I gotta make this!

[TWBarbecue]

Thank you Michael_in_TX. Hope yours turns out great and you like it as much as we did!

[Clawbear57]

Thanks for the recipe. What everyone said.

[RichieB]

I stumbled on this in Trader Joes. Never saw it before. I cooked it last evening. It's tasty and moist. But the pepper didn't come through for me so, a bit of FlatIron Hatch with the grinder remedied this. And I baked a rye bread too. I'm not disappointed.

[kevinoakes]

Can never pass up an Angus Ribeye sale! Reverse-seared, these were delicious!

[Clawbear57]

Looks delicious.

[tamidw]

Cooked inside tonight. Yellow chicken curry over white rice. Forgot to get plated picture so here’s in pot.

[SammyJ]

4.5 pound corned beef brisket. Sous Vide 48 hours

[Draznnl]

Sounds yummy.

[58limited]

Parmesan crusted chicken over risotto with green beans.




I splurged a little and ordered this for some future lunches: