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

[Steve B]

Tried out the new Cuisinart Wok setup. Pretty good for a first go round.

[fuzzydaddy]

From the looks of the results I’d say excellent cook!

[fzxdoc]

Nice blue wok finish. That wok station looks like a handy setup. And I'm loving that blister on the sugar snap peas.

Kathryn

[DrJimmy2112]

Barbecue chicken thighs with Killer Hogs AP rub and homegrown asparagus with some sweet habanero rub, on the Oklahoma Joe Bronco. As one of the esteemed gurus in the pit said, it’s a chicken, cooking machine

[yakima]

From Yakima, WA, which may be the asparagus growing capital of the US.
Buy uniformly sized grass. My wife and others think thinner is better. They are wrong. Your middle group of 5 are perfect. The group on the left should;d be good. The spincly right hand group, not so much.

What is price/pound? An excellent retail source here is 2.25/lb. I have some in backyard, which I planted years ago. But too easy to buy it.

[DrJimmy2112]

yakima I do agree. Thicker is better. We have had a thin crop in some parts of Wisconsin this year and these are representative of that.

[shify]

Tandoori chicken cooked on the PBC. Used the grate and no rebars to keep the temp up and kept the lid a tiny bit open. Didn’t chase temps so not sure what the PBC was cooking at without the rebars and lid cracked.

Chicken took about 35-40 minutes to cook. Was hoping for a little more char but otherwise happy with the cook. Also made some homemade naan but didn’t get a pic.

[58limited]

Naan! I forgot the naan, I have some garlic naan in the freezer. D'oh!

[N227GB]

PBC! 😃

Posted from my phone

[Spinaker]

I was working at the shop today and decided on some pork belly and riiiibs on the BGE. So darn good.

[Zman23]

Filet, shitake mushrooms, and mashed potatoes.

[texastweeter]

That's a big fillet, did it come off a brontosaurus?

[Skip]

BBQ Chicken Pizza last night. Peter Reinhart's Neo-Neapolitan Crust on the BGE.

[hoovarmin]

Looks great Skip! I'm gonna have to check out this Neo-Neapolitan crust.

[SheilaAnn]

Skip have I asked how you set up before? This is my favorite dough from PR.

[Skip]

@SheliaAnn it's becoming one of my favorites too. I use the BGE Platesetter and a Riser and Pizza Stone from the Ceramic Grill Store to get the pizza up in the dome. Stone temp was around 450* and dome temp around 375-400*. It baked in about 10 minutes or so.

[PGH_RAM]

Not the prettiest picture I've ever taken, but, man, did it taste good. My wife went back for seconds.

Guinness pot roast with buttermilk smashed potatoes. Pure comfort food.

[hoovarmin]

Yum

[texastweeter]

I like how you get down

[Richard Chrz]

A great roast is just like a great hug. Just cooked one myself, so good, and the best leftover options!

[dpearce]

Finster inspired me with his Pork Shoulder cook ala realdocBBQ, so I thought I'd try out the same thing on my PBC this weekend.

(https://pitmaster.amazingribs.com/fo...ed-ponysoldier)

I started off the cook late about 2pm EST, thinking I might have a chance for a later dinner, but as luck would have it, I ended up pulling the pork off the PBC about 9:30pm. Part of the reason was I used a combination of briquettes and Cowboy charcoal, which caused me to pause the cook a couple times and refresh the fuel. The other thing that slowed it down was when I covered the shoulder cuts and finished off the cook to the end, I added a little bit of apple juice to the pan, just enough to keep the meat from burning, and add a little bit of flavor to it.

I knew it would cause a longer cook, but I've had success with that method before and I enjoyed it.

I started off by de-boning the shoulder (about an 8 pounder), so I could cut it down for more surface area for bark (see the post I referenced). I'd never split out the bone before the cook, so that was a learning process. All in all, the chucks came out well proportioned, so I was happy. Got rid of the extra fat, and it was ready for dry brining.

Used Kosher salt and let it set for a half hour or so, then I'd mixed up some MMD, applied that, and let it set for another half hour-45 minutes while I revved up the PBC.

Got the PBC settled in at 250, put the meat on, and let her rip for about 5 hours until the bark was set, and I liked the looks (meat was about 180). Then I wrapped it up in an aluminum pan, covered it with foil, and continued the cook until I hit 205 on the meat. That was about a 2 hour window.

Once I hit 205, I pulled everything off, let it rest on the stovetop for about an hour, then shredded it. By that time it was 10:30pm. As you can see in the pics, the extra bark this method gave me was sooo good! I grabbed a small chunk (yummy!) wrapped everything up for the fridge, threw a few logs on the firepit, and enjoyed one last beer before heading off to bed.

Next time, I'll start earlier! Kudos to DFPS and Finster for the inspiration!

[Finster]

It looks fantastic!

[Michael_in_TX]

That really does look good! Love the PBC!

[fzxdoc]

The PBC is a pulled pork cooking machine. And a chicken cooking machine. And a rib cooking machine and...etc.

Nice job!

Kathryn

[radiodome21]

Spent the weekend at the lake house. Did babyback ribs and corn on the cob. We don’t add anything to corn but we have a cabinet full of spices so I figured what the heck? Melted some butter and just added random things. It was delicious. As for the rubs I used for the ribs, both were good.

[troymeister]

I finally ate my Secret Santa gift that was in my freezer for some time. Thanks to Pobeque for this awesome Picanha from SRF. This roast was fricken unbelievably excellent.

I reverse seared on my Weber 22. Served with some Cauliflower Mac n Cheese and a nice Salad. I also made some homemade Chimichurrie sauce.

The meat was so tender and delicious, it melted in your mouth. Oh yeah!!

[theroc]

Oh my

[PGH_RAM]

That's awful purdy!

[texastweeter]

Nailed it

[Spinaker]

Oh, another shot of ribs.

[texastweeter]

You're missing a couple

[Spinaker]

I mean.......most of them made it to the board! texastweeter

[bbq_esq]

Did some Costco Prime ribeyes in the SV, about 2 hours at 134 then Montreal steak seasoning and ripping hot charcoal. Delicious.

[Bartender-in-the-Kitchen]

Paella!
Made a 28" Paella this weekend. Ingredients were, Bomba Rice, Chicken, Shrimp, Mussels, Andouille Sausage, Chicken/Seafood Stock, Lots of Saffron and Spanish Paprika, Roasted Red Peppers and Peas. Its amazing how calming stirring a large pan of rice can be! But while the Paella was great, the friends and comaraderie were greater!

[theroc]

Great looking paella.

[Andrrr]

Just awesome....

[texastweeter]

Great looking cook there

[theroc]

Bit of a throwback recipe for some serious comfort food. Pasta with a slow-simmered ragu of ground beef and porcini mushrooms.

[captainlee]

Now that's great dinner!

[texastweeter]

I can only imagine how that taste!

[Steve B]

Trying to go a little healthier as my A1C has climbed up to 6.2. So in addition to cooking on my new Wok I’m gonna be eating more things like this grilled shrimp over a salad.

[Spinaker]

Remember when you said how much you hate all veggies........

[Steve B]

Spinaker I do. Well except for hot peppers. But I also like breathing. 😁

[fzxdoc]

I wish you well, Steve. troymeister continues to plate some great A1C-friendly meal knockouts.

I'd be all over those shrimpies.

Kathryn