Show Us What You're Cooking! (SUWYC) - Volume 37, Spring 2025

[negolien]

Pulled chicken anyone 🐔 🐥 🍗

[Jfrosty27]

Yes please!! Yum.

[OC Sandy]

Ya, what Jfrosty27 said!

[fuzzydaddy]

A few shrimp for lunch.

[Jerod Broussard]

Love shrimp. Dumped a bunch into my Zataran's Jambolaya mix.

[Spinaker]

25 wings last night! Fryer is open for business. ( Also had 3 chicken breasts, 2 HB eggs, but who really wants to see that? )

[OC Sandy]

texastweeter, Scotch eggs would work. I was dreaming...er... imagining breaded/battered and fried tempura style, but I'm flexible. Now I want to go play with deep frying.

[Spinaker]

You gotta get one just for the wings. It is worth it just for that. RonB

[Spinaker]

Wow, I bet those would be really good. I have never tried those before. OC Sandy texastweeter

[HawkerXP]

Mothers Day.

Mrs. H likes strip steak. I added lobster tails.

[Jfrosty27]

Wow. Now that’s some mighty fine eating right there! Nice work Pitmaster. 👏👏👍

[negolien]

you don't crack the lobster open and pull the meat out? Ole lady likes em I always think about getting her some but I never cooked em and don't eat water animals

[HawkerXP]

I cut a slit on the top. Do not know how to “butterfly” a lobster tail. negolien

[SheilaAnn]

Breakfast for dinner! My “extra credit” biscuit was griddled with a smidge of bacon fat. A slice of cheese, bacon, soft scrambled eggs. Besprinkled with Texas Dave’s.

yes, I just used the word besprinkled. It’s used in the Epicurean book several times. I love it!

[Jfrosty27]

One word: delish.

[HawkerXP]

be-utiful!

[mrichie1229]

I agree with Jfrosty27 and HawkerXP!

[rmeugene]

Easy/cheap gyro pack from a local distributor. $8…the tzatziki sauce that comes with it sucks but you cannot beat these for the price on the griddle.

[Spinaker]

These are one the best things to eat, and so under rated. I LOVE gyros. Unpopular opinion........they are the Mediterranean burritos. Or are burritos, Mexican gyros?

[negolien]

gyros are under rated 100% agree. Very healthy meals I love em

[RonB]

I smoked a half rack of St Louis ribs today. My Fireboard had problems, (more here), and I wound up going old school. After being here for 9 years, I didn't sweat it nor did I worry about temp fluctuations. And the ribs turned out great.

Just before I wrapped for the 2 hour hol in the toaster oven at 150°.


After the hold, I sauced them and put them under the broiler to caramelize them.


And the cook graph.

[Jfrosty27]

Yup. That’s a winner. 👍👏

[hoovarmin]

They are glistening

[GolfGeezer]

As I'm slowly getting back into the swing of cooking again after my bout with Mr. C., I pulled out the second half of beef plate ribs from Costco. Brined overnight with kosher salt, then rubbed with onion powder, garlic power, fresh cracked pepper and very lite dusting of Uncle Chris's. Cooked them on the SnS with B&B briquettes and a few cherry wood chunks. The B&B did a great job of holding between 260*-265*. What surprised me was that this half never really hit a significant stall - got up to 195*-ish in 5.5 hours. Wrapped and held until we ate. Like buddah!!



One of the bones just fell off.

[OC Sandy]

Beautiful! One of my favorites. You've reminded me that I have another pack of the Costco plate ribs in my freezer. Time to do something with them.

[hoovarmin]

Whoa!

[mrichie1229]

Love it. 💗

[Jimbo887]

I spun some wings on my Kamado . 2 hrs at 225, then I kicked it up to 350 to crisp them up. There were no left overs.

[Spinaker]

Wow, love this.

[Purc]

Easy dinner tonight with chicken quarters dry brined with Meat Church Blanco rub on the Weber Kettle with the Vortex.

[Hulagn1971]

Spinaker I'll give that a shot!

[negolien]

blanco and kosmos double pepper course cow cover are my two favorite rubs

[negolien]

quarters are my favorite bbq chicken meal

[jlazar]

Filet. Cooked on Kettle at 250 until IT 80, then flipped, removed at 120. Dried off and placed on Primate which was warmed up to about 600. 30 seconds, flip, 30 seconds, flip and rotate, 30 second, flip, 30 seconds, remove. All with lid down in between flips. Rested about 5 minutes. Served with sweet potato sprinkled with brown sugar and cinnamon.

[negolien]

yum ty for the content

[Spinaker]

Sometimes chaos on the board tastes good.

[hoovarmin]

I'll bet that was terrific.

[Panhead John]

Late last year I bought a 2 pack of Iberica pork chops at my local Wild Fork retailer nearby. I just finished eating the second one tonight. Reverse seared it on the kettle with a chunk of hickory. It turned out looking great!












It was “alright” I guess. The first one I cooked several months ago didn’t really WOW me either. It was good and I ate most all of it, but I really wasn’t that impressed to be honest. I enjoy just a regular ol’ pork chop bought at HEB, and fried up, more than this. Won’t be buying any more Iberica pork chops, just ain’t worth the extra $ if ya ask me.

[negolien]

i find iberica and wagyu to just be a way to screw you outta more money to be honest. I'll stick with regular pork and prime beef /shrug. I have to say wildfork has some great products and CS though. Sadly they stopped the free shipping with the membership here in calif cause of calif's stupid ass laws so. Unless I'm stockin up on a large amount of meat it's not worth it for me anymore.

[wrgilb]

Used the Bar-A-BBQ method on some pork steaks. This pic is at the 2 hour mark. Knotty Wood Plum pellets in the smoke tube. Traeger Signature pellets in the hopper. Cooked on the Pit Boss Copperhead 7 @275




Pulled at 180 after about 4 hours, Put them in a 9x13 foil pan, poured melted butter over them and covered with foil for about 30 minutes.


Sliced up and ready to go.

[negolien]

"Pulled at 180 after about 4 hours, Put them in a 9x13 foil pan, poured melted butter over them and covered with foil for about 30 minutes." so you didn't cook em anymore you just let them hang out in the pan with butter foiled? Or did you put em back on for the 30 mins?

[wrgilb]

negolien I just let them hang out like Bar-A-BBQ did.

[negolien]

ty

[wrgilb]

Prime chuck short ribs from Costco. These come 2 four bone sections in the package @ $6.69/lb. Cooked 1 rack in the Pit Boss Copperhead 7 @ 300 for about 5 hours, 100% Cherry CookinPellets in the smoke tube. The first hour @ 175 to get some added smoke. Traeger Signature pellets in the hopper.

Pulled @ 202 and wrapped in moistened butcher paper for about 1 hour.

[PGH_RAM]

I'm a little jealous. The Costcos near me only carry beef back ribs, which never seem worth the price to me.

[barelfly]

Meat candy pops!!!!!

[negolien]

Nice safeway has been having them for $5 a lb for 2 lbs on fridays in single ribs. I been buyin 4 lbs a week as that's their limit lol. Stocking em up in my chest freezer for some future cook.