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

[Argoboy]

Today was our first day in a couple of months where the temperature was going to get above freezing, as it turned out our high was 6C/43F with afternoon sun and a strong S wind. I got the Traeger out and I made pulled pork, my boneless pork shoulder was 1.74 kg/3.8#, I dry brined it the night before, coated it with MD and smoked it today, it was done in 6 hours, I ran the smoker around 275F. After it was done I let it rest in a cooler. Turned out pretty good. This is the first time I wrapped a roast in foil, I did this at 181F and it was done at 203F. I am not sure if it made a difference.
We ate pulled pork on bun for supper tonight, using three of Meatheads sauces, Columbia gold, KC bbq sauce and Lexington dip and I made Meatheads sweet and sour coleslaw dressing. Meathead continues to make me look good.

[cruiseplanner1]

That looks fantastic. I have done quite a few shoulders and it does make a difference getting them to 203 or so for a short period. One of the best meats and cuts to smoke.

[Mosca]

Grilled cheese sandwich. With Vallagret cheese from MSU, hickory smoked bacon, and pickled tomatoes. Villaigret is really interesting: imagine Monterey Jack, but made with Swiss cheese. Pickled tomatoes are strange, but good. Can of soup.

[SheilaAnn]

Mosca so a sharp and tangy jack cheese….. interesting……

[Mosca]

SheilaAnn actually the other way: a mild, soft Swiss cheese! Or a slightly nutty Jack.

“The 2-pound Vallagret wheel is a Norwegian style of Swiss cheese and has a buttery, mild, and slightly sweet-nutty taste. With its combination of sweet-nutty and cheesy flavors, the Vallagret is a treat in any language.”

[Grillin Dad]

Fish tacos with pineapple salsa and avacado!!!! Marinated the fish with a combination of olive oil, chili powder, oregano, garlic, coriander, tomato paste, and orange juice for a couple hours. Then, grill smoked the fish on the kettle with some hickory. Fish came from a friend who caught an abundance while ice fishing yesterday. Came out pretty great!!

[cruiseplanner1]

Fish tacos are one of our favorites. I am wondering what kind of fish you used? The firmness and flakes look like trout to me. We love most any fish in tacos and either grilled or deep fried doesn't matter.

[Grillin Dad]

cruiseplanner1 That's a good eye you have, lake trout it is!

[RichieB]

I had 1 andouille sausage from the cajun pasta cook. Another package is in the freezer. And I had a bit of Texas Red Chili. So put it together and get ready to sweat, which I did. That sausage standalone is over the top with taste and heat.

[Santamarina]

Not only does it sound tasty, but the way the pictures line up it looks like a face!

[RichieB]

My happy face after consumption.

[JCBBQ]

Expressing my inner Roman. Pasta alla Amatriciana (one of the 4 great simple Roman pastas), puntarelle alla Romana… except I can’t find puntarelle(who can?)so I substituted w equally bitter greens - endive and radicchio. Both soo good. And a simple roast chicken.



Oh, Uncle Bob I used the wok to make the pasta. Good idea!

[theroc]

SheilaAnn - We found it at the Pasadena Farmers Market, Underwood stall. It is a Roman staple, and one of my favorite vegetables owing to fond childhood memories eating it in Rome. The only other place we have ever seen it in the US is at Industrial Eats in Buellton. The late, great Jeff Olsson had it on the menu and we talked about it. He had convinced a local farmer to try it out and this was the result. He even gave us a head of it to take home to enjoy. We miss Jeff so much.

[JCBBQ]

theroc that's great! So, did you grow up in Rome?

[theroc]

JCBBQ - No, I'm a San Diego boy. But my mother was from Rome and I spent a number of summers with her there when I was young visiting my grandmother, aunts, uncles and cousins.

[Santamarina]

Seems like all I post is burgers and tacos. So tonight I’m mixing it up with…

TACOS! 🤦♂️🤷♂️🤣

My in-laws have been out of state for a few weeks looking for a new house (recently retired). Tonight they returned home and I cooked for the family.

Dry brined flap meat, which then got my carne asada marinade.

Cooked over a charcoal fire.


Rice and beans were purchased at the local Mexican market. Easiest way to heat up…faux sous vide. Just toss the vac sealed packages from the market into a pot of hot water. Ready whenever everyone’s ready to eat without risk of anything drying out.


Served with my home made salsa and pico de gallo.



Happy family!

[Carolyn]

Looks mahvahlous.

[hoovarmin]

Splendid!

[cruiseplanner1]

That looks absolutely delicious. Some of my favorite foods right there.

[Bluetail66213]

OK. I pulled the trigger on that prime brisket. I separated the point from the flat and let the fat from the point bast the flat. Point was done well before the flat so I finally had to finish it off in the oven. A little salty for my wife's taste, but it still seems to be disappearing pretty quickly. The point was like butter. The flat, still good, but more dense.

[SheilaAnn]

Day-um!!!

[PGH_RAM]

Looks spectacular!

[Draznnl]

Very nice.

[Elton's BBQ]

Grilled chicken, corn and rice..

[RichieB]

That chicken looks like perfection.

[bbqLuv]

It looks well-seasoned. I tend to over-season.
You done did good. PBR good

[cruiseplanner1]

Good looking meal. We use the same sauce a lot

[captainlee]

Grilled Catalina chicken breasts, lime cilantro rice, Colorado Olathe corn from last summer and two almost hidden Brussels sprouts. I had to be good and consume a couple of Brussels, so far I am surviving.

[captainlee]

SheilaAnn Not too bad, she saturated them in balsamic vinegar and lime. Nothing that I would actually request as a side.

[Jfrosty27]

I love Brussels sprouts. Wifey does too. I don’t understand why so many people hate them. But to each their own. 🤷♂️

[captainlee]

Jfrosty27 Probably because when we were kids when food was served you had to eat everything on your plate, period. Then they were just heated and served, probably bitter. Thankfully my trusty dog Sandy would sneak under the table, head between my legs. He would help me when liver was served, but I saved him from Brussels.

[Carolyn]

Husband's birthday falls during Mardi Gras season. I struggle with Brioche every year, so I tried this Tangzhong recipe. It is more pillowy than the standard king cakes, but my husband liked it, and that is all that counts. I asked him how it was, and he replied, "King cakey."
I stuck the baby on top of his piece because he never gets the baby. 🙂 It got a laugh out of him.
When I bought the sugars last year, there was no fine sugar in green. Kinda spoils the look. Oh well.

[SheilaAnn]

@bbqLuv

https://en.wikipedia.org/wiki/King_c...oking%20hazard.

[Carolyn]

bbqLuv The King Cake has a small baby in it that represents Jesus. We start eating King Cake on Jan. 6th (Three Kings Day/Epiphany), which is the start of Carnival leading up to Mardi Gras. We stop eating King Cake on Ash Wednesday.
Used to be that if you got the baby in your slice, you were Queen/King of the day, but it took a dark turn and now people say you have to bring the next King Cake. We all know to look for the baby, so nobody chokes on it (that I know of).

[hoovarmin]

King Cake for the win!

[DaveD]

Been a little scarce lately, things a bit frantic in the work world as I close in on my retirement date of 30 April, with our house going on the market a week prior. A wee bit busier than usual... plus my lovely bride took a hard fall this weekend and broke her wrist in three places, and got banged up on her knee and shoulder too - but thankfully did not hit her head. We have a CT imaging appt later this morning and see the surgeon on Friday morning. It's never a good time for an injury like this, but coming now is about the worst it could be. So I'm in full time caregiver mode for a while, there are many things she just can't do with one hand...

Did this rack of Prime beef ribs last week. Dry brined overnight, hit with Cowboy Crust before going on the SnS kettle with B&B coals and hickory chunks. Ran it low and slow and they came out amazingly good, super juicy and tender and smoky and all of the things.








Plated with broccoli and Them Taters. SO good.



Only downside to this meal is that while munching away, I split one of my molars right down the center, it was clearly already fractured. So I also have to work in some dental work amid all the other stuff... never rains but it pours.

[cruiseplanner1]

That "big boys" candy you made there looks fantastic. Hope things settle down for you and good luck in your retirement. This May 1st I will celebrate my 20th year of retirement. Trust me if you keep a bit busy and spend some time having fun there will be no regrets. Enjoy and good luck to you

[Grillin Dad]

That’s some good looking grub!! Gotta say, that first pic looked more like a brisket than it did Dino ribs. You got some good stuff there!!

Sorry about your wife’s fall, hopefully her CT scans turns out relatively good. My MIL broke her wrist about 12 years ago. She was in a cast for quite awhile, but I don’t believe she needed any PT or anything beyond the cast. Hopefully your wife gets away that “easy.”

[Grillin Dad]

Cont’d

And good luck with your retirement! I’m a fellow federal employee myself (Patent and Trademark Office, down the road from you in Alexandria), I’m sure you’re not regretting your decision. Hope you make it to April 30 unscathed!!!

[hoovarmin]

Haven't done this in a minute cause steak prices have been NUTS! Dry aged ribeye, reverse seared using the oven and cast iron. Forgot how near and dear to my heart this is. Reunited, and it feels so good.

[hoovarmin]

Panhead John I would highly recommend that knife. I've had it at least a year now, maybe more, and it is the best knife I've ever had.

[bbqLuv]

Looking good.
Done perfectly.

[surfdog]

Nice!
And that knife is pretty slick looking. (Says the guy that needs another knife like he needs another guitar. 😜 )

[RichieB]

Finally, 50, no wind and sunshine. A great day to do rack of St Louis on the PBJ. Overnight brine with Meatheads Pork Rub and Brine. For those in Massachusetts and Connecticut Market Basket is where I got these. 4.5# at $15 and change. Unbelievable meat per bone. I've noted before, my consumption volume has decreased. You see 3, I ate 2 with a small can of baked beans. Taste, well Meatheads rub. Bark perfect IMHO. My S.I.L. is going to be pleasantly surprised. The last time I did these, he said best he's ever had. McRib sandwich in my future too.

[Panhead John]

Great looking ribs!

[cruiseplanner1]

Beautiful

[RichieB]

I gave my 2 oldest grandsons 3 each. From what I was told they both sucked everything off. All that was left was the bone. Now as I've experienced, there is bone, gristle that I avoid. Get the bark and meat. Clearly these 2 ignored that. Knowing that I cook and share it is a win. I was texting last night with one of them. His comment was keep it coming.

[Mosca]

I can’t remember the last time I made steak. But I found some American Wagyu on sale,




And I saw this in the cheese section at Wegman’s,




I mean, what the hell is a guy supposed to do?

[RichieB]

Haven't been to Wegmans in too long a time. Used to be a 15 minute drive now an hour, that hasn't deterred in the past. I can't go soon as the freezer is packed. Maybe in the next few weeks. Insensitive to cook and eat more. There and Market Basket are the only places I can find tri tip. They're about 5 miles away from each other. A trip to that area will be financially devastating.

[hoovarmin]

Wow, that looks amazing.

[bbqLuv]

The Trans-Pilsner identifies as a Lager. LOL

Of course I googled it. All pilsners are lagers, but not all lagers are pilsners

[TWBarbecue]

Smoked St. Louis Cut Ribs

Smoked indirect at 275° for about 2 hrs & mopped at the 1 hr 15 min mark then again at the 2 hr mark. Wrapped for an hour in aluminum foil with a little honey, butter, brown sugar and some mop sauce. Unwrapped and checked for tenderness. Applied a little BBQ sauce then let tack up for about 10 minutes. Rested for about 30 minutes then ate. DELICIOUS!

[TWBarbecue]

😀 Well thank you much bbqLuv. It had been awhile since I had made ribs…I was due! Thanks again! 👊

[cruiseplanner1]

Nice job. I cannot wait for our weather to break up here in Michigan to get the smoker going again. The mail lady dropped off my chamber sealer today and she commented on smelling the smoker during the summer when she comes up the driveway.

[TWBarbecue]

Thank you cruiseplanner1. Hope the weather breaks sooner than later for you and you are able to fire up your smoker!