Show Us What You're Cooking! (SUWYC) - Volume 38, SUMMER 2025

[RickyBobby]

Whew! Lot of cooking this weekend/ today! Started the weekend off making another batch of Jalapeño Cheddar Hot Guts. Cased about 20 of them in sheep casings with intent of making Klobasnik. The rest was cased in hog casings to smoke and freeze for later consumption. Ended up being about 14 pounds of meat that I ground, seasoned, cured, cased, and smoked.

. I ended up running out of hog casings and REALLY did not feel like putting the smaller stuffing horn back on or dealing with the sheep casings again, so all of the left over ground meat was just formed into patties. They make fantastic hot gut burgers!

After an overnight rest in the fridge, the sausage got some love in the smoker today! Great color on them and after several hours, they got shocked in an ice bath and the little ones were prepped to become klobasnik while I made the dough.

.

. As a good Pitmaster, I did cook up a link after the ice bath to quality control purposes…… great snap from the case, great flavor, perfect amount of heat for myself. Probably would rank a zero on the heat scale for most, but after all of my surgeries, I really can’t tolerate much heat without a trip to the ER. but I digress. Lol.

I did not get a picture of the Klobasnik after I rolled them up because I was busy prepping another menu item, Schmancy Salmon and Jalapeneo Poppers for my bride. Also missed pictures of the poppers. Sorry yall. Lol.

. here is the final Klobasnik product! They were fantastic! I can’t wait to make another batch!!!

. . Point of clarification for those that don’t know. Kloache are different from Klobasnik. While they are often all referred to at Kolache, only the sweet versions are actually Kolache. Klobasnik use the same dough, but have savory fillings. I was educated with that fact by an incredibly cool elderly Czech man who made/sold his grandmothers recipe out of his house in central Texas when I was stationed there. I tried like crazy to get him to share the recipe, but that was a safe never cracked. Lol.

[texastweeter]

We call em pigs in a blanket. Either way, ill take a dozen and you can call em whatever you want.

[Dewesq55]

Blasphemy Ribs. Sides of corn on the cob and yellow rice.

[shify]

Tacos mixto night.

Started off making sourdough flour tortillas. For taco fillings, made a few dishes to please everyone. Carne asada using diesmillo (thin chuck steak) and chorizo from the local Mexican grocery store butcher counter and I also made some chicken tinga topped with queso fresco. Some charred salsa verde with tomatillos and avocado rounded it all out (the red salsa is so store bought crap I found in the fridge)

[SheilaAnn]

Love the tortilla warmer!!

[randy.56]

I do wings at least once a month. For sometime now it's has been the 0 to 400 method. Normally I get my wings a day in advance. Pep and dry brine in the fridge overnight. I cannot stand rubbery skin, chewy, mushey ect. Today cursing through the grocery, I found some marked down wings. 7 bucks. Not having time to dry them out overnight. I remembered reading in Meatheads new book, page 270. A trick to help dry out the skin. It works, with only 6 hours in the fridge. I always cook them to 185 give or take. No rubber chicken in my house.

[ItsAllGoneToTheDogs]

hmmmm I have a heat gun from way back in the day when we used to have to polish our work boots... maybe it will have to come out and play

[Spinaker]

There is no better wing sauce than the Rasberry Chipo from Blue Hog. The Best. Toss some in a bowl with lemon pepper and it’s perfect.

[texastweeter]

Add a little baking powder to your rub and it cuts down on the dry brine time significantly as well

[Whiskeyman53]

Today was the maiden voyage for my new pellet fueled pizza oven. First pizza, onion and pepper with the second being artichoke hearts, basil and goat cheese.
Unfortunately the pizza gods handed out a couple of lemons today not allowing the first pizza to slide off from the peel. When handed lemons, make lemon cello. Plan B, onion and pepper calzone.
It turned out to be pretty good.
The second pizza came out as planned.
All in all for the maiden voyage a few things to work on. Time management needs improvement, easy fix . The issue with the peel not releasing the pizza I believe is the result of the dough resting in a bowl oiled. The corn meal became gummy and stuck to the peel. Next time no oil in the resting stage. Looking forward to the next go around.

[RickyBobby]

FWIW, I’ve had my Ooni for over a year now and STILL seem to mess up the launch. I find that the wooden peel works better for launch, then I use a thin metal peel for turning and recovery. Your pies look good to me!

[texastweeter]

Cut a piece of parchment 3x as long as your peel. Line the back end up with the back of the peel, and fold the rest under and build the pizza on top. Insert the peel in the pizza oven and pull the parchment straight back from under the peel as you pull it out. Pizza will come off like it's on a conveyor belt perfect 100% of the time, no matter the amount of jack in your fuel system.

[SheilaAnn]

So here are my rotisserie ribs. Notice I did not call them wibs.

this is an hour in. Little applewood with cowboy briquettes.





I go back to check them an additional hour later, so I can add the beans. 😞 they are almost black. I pull them and double wrap in butcher paper/foil. They finished in the breville at 225*F for another hour and change. I add the drippings to the beans. This is after unwrapping,



Served with the beans and my slaw. “Bark” was not edible.

[SheilaAnn]

ItsAllGoneToTheDogs not sure what happened. At first, I thought it was sugar, but I had a rather light layer of Meat Candy as the seasoning and that’s it. I kept using the IR gun and temps stayed between 250 and 300*F. Recalling that dpearce said he ran his at 350*F and it was too high.

[Purc]

Glad you are enjoying your new rotisserie.

[dpearce]

SheilaAnn that is a bummer for sure! But it does look like you got more smoke into those than I was able to. I'm thinking next time I'll just do one side of coals. That might help with the meat and the timing. I'll let you know what happens!

[mnavarre]

Busted out the yakitori/hibachi grill because I hadn't in ages. So:



Pork loin chops marinated in Banchnans


Grilled green onions and,,,



Some sidestepped shrimps marinated in Banchan's and a some Yiuzu.

There was rice but we just stood in the kitchen and ate like barbarians.

[texastweeter]

ItsAllGoneToTheDogs that's like beer consumed standing in front of the open fridge doesn't count.

[JCBBQ]

What the name of that grill? I’m thinking I need one.

[mnavarre]

It's a FireSense yakitori grill. $64 on Amazon. You need to use some kind of binchotan -type charcoal, Lump is too uneven, and briquettes are too ashy. I use Thaan Thai style.

[Skip]

With Garden Tomatoes, Peppers, Onions, etc coming on now I found this recipe to use our bounty. It includes Meatheads Italian Sausage. It's so good...a keeper for sure.

https://www.sipandfeast.com/sausage-cherry-tomato-pasta

[RickyBobby]

Thanks for linking the recipe! This looks excellent!

[Skip]

We liked it. It's an easy recipe to use up garden produce and make it your own. It needed the 2 cups of Pasta Water.

[theroc]

Bravo!

[DaveD]

Did a rack of SLCs from my local Family Butcher. Nothing fancy, dry brined overnight, Jenni In A Bottle rub, SnS kettle with B&B coals and a couple of chunks of oak - strangely enough, my first use of that wood in my ~4 year smoking career.




Everything was totally nominal, kettle behaved beautifully and the ribs finished right on time.





Plated with McCain's O-rings and broccoli. Perfect tug-off-the-bone bite. A fine late-summer meal.



Having now had pork butts, SLCs, and baby backs from both of the local butchers, I'm finding that I can't tell them apart from the Villari Duroc ribs stocked by Harris Teeter. In fact, those were even better in a head to head a few weeks back. So for as long as that remains available, I'm thinking I won't need the butcher shop for much pork at all, maybe get them to cut me some double-bone chops like I used to get from Wild Fork. But I don't see the need to spend butcher shop money on these cuts now.

[Smoked Transistors]

Smoked up a small slab of pork belly this weekend for a co-worker treat. Hit it with a good coat of Traeger Pork & Poultry rub, then let it ride over Jealous Devil lump with a couple of cherry wood chunks for that sweet smoke. The Weber held steady at 225°F, and after about 4 hours the belly had a gorgeous mahogany bark and probed like butter.

[texastweeter]

Beautiful

[hoovarmin]

Lovely!

[JCBBQ]

Oh my gaaaa 🤤🤤🤤

[Brett189]

Smoked these wings on the 26” kettle, with a Vortex. Used a full chimney of Kingsford original and three small chunks of pecan for smoke. Dry brined the wings over night, coated with avocado oil, and dusted with some homemade mardi gras seasoning. Cooked about 45 minutes with all vents wide open and lid cracked. Glazed half on the grill, with a spicy Asian sauce consisting of Bachan’s spicy bbq sauce mixed with gochujang and some sesame oil. Finished the other half in a homemade garlic buffalo sauce.

[hoovarmin]

Love that 26 Kettle

[JCBBQ]

Dang!! Great job.

[Skinsfan1311]

Wings!

[Hulagn1971]

Saturday night involved a juicy delicious ribeye. I really like this rub on steaks.

[Smoked Transistors]

Wow, that sliced Ribeye steak photo is perfection. Great job,i think i can taste it just looking at in your photo!

[theroc]

Holy Smokes!

[Spinaker]

Them slices tho

[frailinryan]

Spare ribs on the Weber. Salt and pepper rub, wrapped with agave syrup, sauced at the end. Smokey and juicy!

[Hulagn1971]

Those look perfect!

[RichieB]

Griddle cook. All beef uncured hotdog, sauerkraut and russet potato wedges. Seasoned with course salt and pepper gifted from my daughter, FlatIron Hatch Pepper and smoked paprika.

[Hulagn1971]

+1 on the kraut, nice!