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

[RonB]

3/4 rack of St Louis ribs tonight on the kettle. I thought I was using my Fireboard, but the temp was running a bit hot and the fan did not run at all, (set temp was 250°), but was pretty steady once it settled in. I did add more Kirkland charcoal near the end - you can see where on the graph.

Nan said the ribs were the best ever, so I'm happy. At the end, I cut the rack in half and sauced hers. Then I wrapped both pieces in foil and put them in the Ninja oven I won here several months ago to hold till supper. I used the broiler in the indoor
oven to caramelize the sauce on hers, but forgot to get a pic.

[fzxdoc]

Good to hear that you like your Ninja oven prize. Those ribs look so delicious.

[das85]

Beef back ribs. Couple of the biggest racks I can remember cooking. Had plenty of time so I didn't crutch...the bark was a little on the crunchy side and these weren't the most elegant, but definitely tasty.

[Jerod Broussard]

Dem sure meaty.

[Elton's BBQ]

Lovely smokering on 'em aswell

[theroc]

Sardinian fregula and clam soup with saffron.

[hoovarmin]

That looks amazing

[Richard Chrz]

Bravo!

[OC Sandy]

That looks delicious. Did you have some crusty bread to go along with that?

[BBQPhil]

Cooked a prime brisket from Brandt Beef. Followed Meathead’s recipe and wrapped at 165F. Best ever. Melted in your mouth. Bark less crusty than no wrap but meat was much more tender. Made most of it for neighbor to return a favor, hence kept pieces at either end.

[SheilaAnn]

BBQPhil how do you like Brandt? I toured their “sales facility” several years ago.

[JCBBQ]

That bark looks incredible

[BBQPhil]

https://pitmaster.amazingribs.com/me...4538-sheilaann Brandt is great. They have a local restaurant butcher shop in Del Mar.

[hoovarmin]

I wasn't thrilled with my ribs last weekend so I had to do it again Saturday. These were much better. The bean recipe was from Grok. Smoky maple kidney beans, and Malcom's Southern Coleslaw recipe. Also baked some sourdough.

[hoovarmin]

RonB I'm not a fan of the tang either, but with this recipe there was zero tang. My kids don't like the tang either and they have almost finished off this loaf in less than 24 hours.

[Richard Chrz]

Great cook / bake & photos.

[fzxdoc]

You were one busy guy!

Kathryn

[rmeugene]

Another breakfast…sausage(patties from our 1/2 pig),egg and cheese croissants for two of us.. So freakin’ good. Omelette and a patty for SWMBO.

[rmeugene]

Guess I should have posted this is in “Show us your breakfast”. 🙂

[SheilaAnn]

rmeugene are those duck eggs? The yolks are enormous!

[rmeugene]

@SheilaAnn...nope, just normal large eggs from Costco.

[TWBarbecue]

Smoked Barbacoa Tacos! 🌮

Seasoned a chuck roast then placed in the smoker at 225°F for 2 hours. In the meantime, blended together beef broth, a couple of chipotle chilis in adobo sauce, garlic, apple cider vinegar, lime juice, oregano, cumin, salt, black pepper, and ground cloves. Placed roast in a Dutch oven, covered with mixture, added a couple bay leaves and little extra beef broth for added moisture. Covered the lid and braised at 300°F for about 5 hours. Shredded and built tacos! Thinly sliced Wagyu Flank Steak Taco as a bonus! DELICIOUS! 🌮

[JCBBQ]

Yummy!

[barelfly]

Tacos and barbacoa!!!!!!!! Yes!

[McFlyfi]

Santa Maria Style, on a Santa Maria Grill, In Santa Maria!

So a friend of my wife passed on back in January. A memorial was set up for her, and I was tapped to cook.
The location is a public park in Solvang (Santa Maria territory).
Tri Tip and chicken was on the menu. I brought some Ca Black Oak from our cabin for the fire. Not technically the proper species, but close enough.

It came out perfectly, and everyone raved about the tri tip. A couple of people who didn't know me asked my wife who was hired to do the catering!
Pics:

[Michael_in_TX]

Wonderful! Steven Raichlen shot a season of Project Smoke or Fire in Solvang California. Gorgeous area.

[barelfly]

What a cool cook and tribute!

[bbqLuv]

I like it
The rise and fall of the BBQ grill

[mrteddyprincess]

I've been practicing this weekend. It's my first weekend of spring break, and Roy and I have been having fun. Yesterday we made 100% whole wheat bread, we made bologna, and we made breakfast cereal out of flaked whole wheat berries.

Today we smoked the bologna along with some cheese, butter, and Goldfish crackers. I love my new cold generator smoke tubes. I've turned the Lang into a pellet smoker :-)

Brian

[Jerod Broussard]

What kind of bologna? Beef or chicken and pork??

[mrteddyprincess]

Jerod Broussard I used half beef and half pork.

[hoovarmin]

You are one mad scientist, Brian!

[Pandaconda]

Made Shenandoah Valley bbq chicken, got a new to me (used) Akorn and this is my first grill/smoke on charcoal initially put the hardwood chunk on too early and got a lot of smoke early on but in the end all worked out. Squirted the Dave Shirkey chicken mop sauce every 10 or so minutes and wrapped for the same after pulling off the grill.

[SheilaAnn]

Pandaconda great first post! Swing over to here and introduce yourself!

https://pitmaster.amazingribs.com/forum/introductions-aa

[Michael_in_TX]

Dynamite color there.

[bbqLuv]

Glad you have you on board, very nice first post
and hello form NW Oregon

[Mosca]

Nice evening. Partly sunny, high 50s. It’s good to get back outside and cook an onion smashburger. (Mrs wanted a grilled cheese, she got a grilled cheese made inside on the squeezy sandwich maker thing.) smoked blue cheese, campari tomatoes, lettuce, roasted red pepper.




Ive never heard of pilsner nocturno before. It seems to be like an Italian schwarzbier; crisp, like a pilsner, with roasted malt.

[GolfGeezer]

Last of our Costco tri-tips. SV at 131* for 6+ hours, rubbed with Uncle Chris and then reverse sear on the SnS. My bride made a sandwich with her slices - sorry, no pics of that. I made another small batch of chimichurri, and I made coleslaw ala mgaretz blasphemy recipe - I add chopped apple slices (sweet versions like Envy or Honeycrisp). Tasty stuff! Served with a bottle of Silver Oak Napa cab.

[RichieB]

Nice sear, smells delicious!

[theroc]

Baked meatloaf, cauliflower gratin, and stir-fried snap peas. Had to think a bit to remember how to cook meatloaf in the oven instead of the smoker!

[Jerod Broussard]

My first meatloaf in the oven. I PACKED that loaf pan, placed in the oven, oven fire some time later. Seems like that meat didn't want to reabsorb any of that fat.

[hoovarmin]

Good sandwiches incoming tomorrow

[ItsAllGoneToTheDogs]

Saturday night I threw a semi-thawed butt in the Roughneck. Had a hiccup with my fireboard pulse for about an hour before I realized I am a dummy and was looking at the wrong green light saying it was charged, it was not charged. Anyway, threw a wired probe on and went to bed.

12 hours of steady 230-260 without having to touch a thing.

Mixed things up by carmalizing some onions and threw those on the bottom of the resting pan and also threw in about a cup of apple juice so it microwaves nice.





Pulled it off, three ithin a foil pan with the onions amd let it hold about 9 hours before shredding up.

[JCBBQ]

That last pic! Mmmmmm.

[Michael_in_TX]

I really like the onion idea! Also, every time I see your Roughneck, I think.....that smoker had been through a lot and seen some things.

[ItsAllGoneToTheDogs]

Michael_in_TX the onion really took things up a notch, I'll be doing that again in the future. I've come to love the rust on the Roughneck and once you figure out the balance of making your coals right and having the dampers set, you don't have to touch it unless you get bad coals or weather.

[DaveD]

Simple SVQ meal using some Wild Fork USDA Prime filet mignon medallions, about 4oz/115g each. Dry brined overnight, dusted with garlic powder and coarse black pepper, SV at 130/54 for a couple of hours, pat dry, a hit of Uncle Chris's Extra Fancy before searing on the flat side of my GrillGrates on the Weber Spirit. Plated with a baked potato and broccoli.

This method is idiot proof, and I should know, being no ordinary idiot. Comes out perfect every time.

[GolfGeezer]

Yup, we idiots do love SV!! Looks scrumptious!

[Michael_in_TX]

Solid! And that potato did not turn out bad either.