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

[Michael_in_TX]

A few weeks ago Chud's BBQ / Bradley Robinson did a recipe for a grilled and smoked chicken cordon bleu: https://www.youtube.com/watch?v=w8RmK2Yr2Ls

So I decided to give it a try.

You butterfly and pound out some chicken breasts, then layer them with swiss cheese, smoked ham, and gruyere, then roll them up.



You then grill them over a hot fire to get a sear on them.....






(You can see even with the skewers I was having trouble keeping some of them from unraveling.)

You then finish them the rest of the way indirect with some smoking wood (I used pecan).



Smoke.



While everything is going you make a béchamel sauce.



Slice the chicken into medallions and top it and your side with the béchamel.



This turned out incredibly good. All of the flavors, including the smoke, worked well together. My only quibble is that I always seem to struggle with "rolled things." Next time, I'll probably reinforce the skewer with some kitchen twine.

Also, if you use Bradley's sauce recipe, it makes far more than you need. It basically makes half a quart of the stuff.

[Huskee]

I struggle with that too. I began developing a stuffed Buffalo chicken breast recipe and had similar trouble.

[Finster]

that looks fantastic!
Extra sauce is always a good thing....lol

[Smoked Transistors]

God,i love large shrimp.These little gems grilled up quickly and of course i had to sample a few (skewers) before taking them in the house.

[Huskee]

I go could go wild on that!

[theroc]

Nice! They do taste best just off the grill, after all.

[dpearce]

On Sunday, weather was nice here, so I bought a rack of ribs, trimmed them up St. Louis style, dry rubbed and smoked them on the Pit Barrel, low and slow, 225 degrees, 6 hours, with a mix of hickory and apple chunks.

Had them double hooked on the bars for 5 hours, once they reached 180, I wrapped them with a few dollops of rendered pork fat, and brown sugar, along with a little bit more of the dry rub.

Tender and juicy as all get out! And since the fam was away for the day, I enjoyed a very nice bourbon afterwards... Tis a shame I had to go back to work the next day.... But I brought my boss half the rack. Brownie points, ya know! Seriously though, we trade BBQ back and forth most times.

[HawkerXP]

..., ..., ...!

[bbqLuv]

Dem Bones
Dem Bones sat on the grill in a glaze
Dem Bones smell I am amazed
With a smoky delight Dem Bones vanished from sight
A feast that lasted into the night!

[smokenoob]

Picked up some Red Curry togo from Laos restaurant and added 🍅 🍍 and leftover Duck confit. We really liked it. I may have posted this before but right now my palate has taken over my brain. 😂

[smokenoob]

captainlee We used to frequent the Asian Palate , hope the new one is good!

[captainlee]

A lot better, unbelievable menu too. Definitely quality. The interior is much nicer too. We just ate there tonight, trying to get it in before the summer crowds show up.

[hoovarmin]

Outstanding, Jerry! The palate is more reliable than the brain anyway. Let go and let it happen.

[ofelles]

Salmon dinner pan fried in Lime butter


Veggies


plated

[hoovarmin]

Excellent!

[Finster]

Daylight Savings Time means it's officially grilling season..
First Vortex wings of the season 😋😋

Seasoned with Meat Church Honey BBQ, with a dip sauce of Blues Hog Smokey Mountain mixed with a little butter.
Sides: Cuke & onion, Tomato & mozz, pasta with browned butter and minced garlic...

[Towering Inferno]

Okay, I have not posted in quite a while. I have a 17 lb prime brisket from Costco. I dry brined it over night and got the brisket in my Traeger at 3:30 AM this morning. Hung out for an hour to make sure everything was working. Went back to bed for sure. I added a few pictures of the progress. First bark picture is from around 8 AM, the second, 2 PM. The brisket is in a stall right now at around noon. I am not wrapping it. The fat to touch is rendering well. Bark looks good. I snuck a piece of it, has a great flavor. A hour before now, I checked and my traeger had flamed out. The hot rod got too short. I pulled the brisket, put it in oven at 300 convection. Went out and vacuumed the dang smoker and adjusted the rod. Fired it up, all things good now. Put the brisket back on with a cook temp of 275. Was 225 up until it decided to quit.
You know, I don’t trust long cooks on grills or smokers. Glad I was here when it happened. Even though they say set it and wait, well, history has proved it wrong to me over and over.
Can’t hardly wait until this cook is done. Bark should be insane along the tenderness. At least this is what we are hoping for.

Edit 1:
Brisket is off now, a 12 hour cook. Pulled at 201 internal temps for the flat and the point. Aluminum foil wrap, with 1/2 cup Wagyu tallow over the top, then wrapped tightly and put into a cooler with a bunch of towels for insulation. It will rest for a few hours until it hits 140. Still haven’t tried it except for the piece of bark. It is probe tender

Forgot to mention rub, it consists of coarse pepper, garlic, salt, sugar (very little), cumin and other minor spices. I put on more pepper than salt. Still has ample salt but I heard somewhere that the pepper is the secret to crusty bark. Gotta say, bark is meteor dark. No spritzing, no manipulating. Just on the grill except for the flame out, the entire time. Basically ignored it. This seems to work out better than one could expect. ;-)

Edit 2:
Here a couple photos post cook and a short video of sorts. No plating, but it tasted wonderful and I had a nice fully loaded baked potato to got with it. Watch some basketball while enjoying the food.
Not sure if this link will work for the video.

https://new.express.adobe.com/publishedV2/urn:aaid:sc:US:5e05e451-2201-460c-b462-ec0e5ce5a798?promoid=Y69SGM5H&mv=other

[captainlee]

That was a Save!

[Towering Inferno]

captainlee, I know, right? I was going to go bowling or golf. Every time I do something, even for a few minutes, things tend to happen.

[J-Melt]

Just did my first Tri Tip! It was on the smaller side as per most of my cuts from the 1/5 beef I got. I reverse seared it. 225-240 on the OJB then seared it on the kettle with SNS. Served with corn and mashed potatoes from a box.

[Jfrosty27]

It looks like you nailed it. Nice work Pitmaster. 👏👏👌👍

[Mosca]

Smashers, done onion burger style. With broccoli (to balance out the burgers), and mashed potatoes mixed with creamed corn.




A money shot of the ugly delicious:



Mrs likes the mashed mixed with canned creamed corn. It’s what her mom used to make. I have to agree, it’s really pretty good.

[hoovarmin]

That's one sexy tomato!

[smokenoob]

I did spring cleaning on my Napoleon grill today so it needed to be seasoned! That’s my story and I’m sticking to it! 😁😂

[randy.56]

You picked some great ribeye's. I cannot eat a whole one anymore. But leftovers are for breakfast.
Great looking meal.

[hoovarmin]

Needs a bit more sour cream 😂

[smokenoob]

hoovarmin hey! that was a BIG 🥔 !

[RichieB]

OK, I took today off. A Stouffers Meat Lasagna. I had a salad too. Chuck roast brining. BBBR and on the Kettle indirect tomorrow. Chunks of wood, what a decision to be made on type?

[captainlee]

Looks like you took a lesson from Panhead John

[RichieB]

Sometimes you need to take a day off. Me and Panhead John are on the same vibe. It's called lazy.

[hoovarmin]

I made Digiorno pizza for the kids last night. Gotta do what you gotta do.

[BFlynn]

Smoked Black Drum Tacos

[smokenoob]

you catch it? 👍 🎣

[hoovarmin]

I love black drum!

[BFlynn]

smokenoob. Oh yeah. Definitely from one of our trips. We normally end up with some combo of reds, specs, and black drum.

[58limited]

Stir fry with venison backstrap and chicken skin cracklins

[BFlynn]

Uh.... I've never done back strap that way..... You're gonna have to write up the recipe

[58limited]

BFlynn It is this recipe but I used backstrap instead of beef. Veggies vary by what is in the fridge: https://pitmaster.amazingribs.com/fo...-beef-stir-fry

[BFlynn]

@58Unlimited
Thanks!! Been trying to do more stir fries and eat better... This is gonna be on my list

[Huskee]

Tonight is my Sunday, and a gorgeous sunny 56* springlike day, so it was decided to make surf & turf.

Aldi had some nice looking petite sirloin steaks and large shrimp. Both grilled simultaneously with nothing but well-lit B&B charcoal. Steaks were front seared, shrimp all indirect. Wife made garlic mashed taters and frozen sweet corn seasoned with Kinder's Caramelized Onion seasoning. Mmmmm....[drool]

It was also Kinder's night for the steaks: used a mix of their Prime Black Garlic & Truffle steak rub on one side and their Buttery Steakhouse rub on the other side, with a little extra black pepper. Shrimp were different, they had a dash of Heaven Made Products' Neau Bay on one side, grilled beside the steaks once they were seared and moved to indirect.

I think this might be my most favorite steak rub combo. I might say that often, but it's because I fine tune my steak rub mix in constant search of the best, and it just gets better & better...but MAN! So good.

Had a nice intense bold red wine called "tannat", if you're unfamiliar it's like a bold Cabernet sauvignon, with a grape popular in Uruguay and France but more rare here in the US. Divine. No filter on the pics, they were a perfect wall to wall medium rare. (I love front sear)

[bbqLuv]

great Pix
thanks

[hoovarmin]

Unreal! Great job Huskee!

[HouseHomey]

Gorgeous

[Panhead John]

Not to be outdone by my arch nemesis RichieB I too have been seeing Mrs. Stouffer. Boy is Marie pissed!