Show Us What You're Cooking - Vol 19 - Fall 2020 part II

[NCSmokin]

Got some more roast beef done yesterday and sliced today. ~ 5 lbs worth. 2 eye of rounds.

[tenphases]

that looks real good!

[Skip]

Nice. One of my favorites!

[crazytown3]

That just looks outstanding! NIce job.

[Jeffaz02t]

• Turkey from Gunthorp Farms cooked on the Summit Charcoal Grill
  • 325F (took about 100 minutes total, pulled when breast was 161F and thigh was 166)
  • Charcoal: Fogo Quebracho
  • Wood: 2 pecan chunks, 1 cherry chunk
  • Dry Brine: Morton Kosher Salt
  • Rub: Simon & Garfunkel

I only got this one crappy pic, as it was getting late and my family was waiting at the table! I think a more even distribution of the rub will help next time! Overall, it was great, the breast was juicy and the dark meat was awesome. The skin was very crispy as well! This was a great practice run!

[Jeffaz02t]

Agreed! I am glad I even got that pic, as I can see where I had too much rub and can correct for next time! I am not sure I would have noticed in my hurry to slice without this pic!

[JakeT]

See below...due to unfortunate consumption of adult beverages and hunger...my pic didn't even occur until a sample had been stolen..and the bird was upside down!

[Panhead John]

LOL! Just noticed that JakeT Yeah, they are a little more scenic right side up. But ya know what, you had a perfectly reasonable excuse 🍺. I just took a second look.... your bird looks like it’s doing push-ups 😂 But in either case the food does look great!

[Ernest]

Brunch

[smokin fool]

Perfect!!!!

[JakeT]

Cooked...fried* a bird this weekend. Injected with cajun butter then rubbed with cajun seasoning. Needless to say it was quite tasty. Then made a couple SRF New Yorks last night to end a great weekend!

[kjbarth]

It all looks delicious!

[JakeT]

haha Panhead John, it sure was a strong bird cause of all those pushups!

[barelfly]

I like that finex!

[tenphases]

oooohhhh Boy this is a big ass Brisket!!! Mor than I bargained for!! 2nd picture, it about to get wrapped! 3rd pic, out of the wrap and ready to rest!

[Panhead John]

I have faith in ya brother! I bet it’ll be delicious!

[glitchy]

I’m with you on the hit or miss. Remember bad brisket flat can be lots of great chili. This one is going to rock for you though.

[tenphases]

glitchy sadly Ive made my share of terrific chilli from mediocre brisket lol

[BKYDBBQ]

Char Siu pork tenderloin with Lo Mein...Came out really good. Used Sam the Cooking Guy's Stir-Fry Sauce for the Lo Mein and his Char Siu marinade from his Ultimate Pork Sandwich.

I am slowly getting the hang of chopsticks...

[NCSmokin]

Wow very nice!! Looks juicy.

[smokin fool]

BKYDBBQ 10-4 we just caught a great sale up here, half price and another 15% off if you had a store card.
Grabbed 10 cryovacs for just over $50, 2 loins per pack

[ofelles]

MMMMMM Char Su good. It's great in fried rice also.

[RonB]

I was gonna put this in the "Show Us What Yur Burnin'" thread, but I couldn't find it... Well, what can I say - my memory's goin... I started cooking a pot of navy beans, but forgot to turn them down. Luckily my wife was in the house as I had gone to the shop. Otherwise, there could have been some serious damage...



I tried to salvage the unburned beans, but they still tasted burned.

[holehogg]

Bean there done that.

[fzxdoc]

Awww, I hate to see delicious beans go to waste. Hope they weren't Rancho Gordos.

K.

[RonB]

fzxdoc - no, but I've been lookin' at the Alubia Blanca Beans on their site and wondered if they were a good sub for navy beans. I'm not trying to change the flavor, just improve it...

[BourBonQ]

Ran the PBC through its paces and whipped up a little something for everyone. Seasoned chicken breast, smoked wings, seared filet and some pesto grilled shrimp. Served with some warm tortillas and homemade sauces, pretty tasty...

[JakeT]

That filet looks like it was SVQ'd! Beautiful looking food

[Panhead John]

Why didn’t you answer the door? I rang the bell like 5 times!

[fzxdoc]

You made that PBC sing! Nice work--it's hard to cook so many things at once, but you nailed it. Congrats.

Kathryn

[glitchy]

Birthday dinner for my wife...petite sirloin roast cooked prime rib style. 4 hour dry brine, light front sear, rested 10-15 and seasoned while SmokeFire cooled to 250, then cook to 135 (wife prefers medium). No plated pics since she groans at all my food pics, but snuck these in why she wasn’t in the kitchen.

[smokin fool]

Perfect, I did one of those on Sunday. Took mine to 130 for a nice rare.
Love the smoke profile these roasts take on.

[fzxdoc]

Was it tender? It looks wonderful!

Kathryn

[glitchy]

fzxdoc It was really good. I cut it fairly thin (around 1/4 inch) because I was worried about it being tough and it turned out well. Not as tender as good prime rib, but very tender for a cheap roast. Like SMOKIN, I was surprised at the smoke it took on, especially with a front sear.

[holehogg]

Yesterday tried out a few different German sausages. None excited me.



Today 2.5kg bone in butt with spiced up MMD pulled chunky for the Bbq sauced PP stir fry. Was good.

[TripleB]

Decided to make some sausage this past weekend. Made sweet Italian and a mildly hot smoked Polish sausage. The raw linked sausage is the sweet Italian. Both came out very good, but I wanted the Polish sausage a little hotter. Next time more cayenne.

[Panhead John]

Looks really good! Ain’t many kinds of sausage I don’t like. I’m also impressed you do this yourself. That’s a lot of work.

[tbob4]

Great food and beautiful yard!

[mnavarre]

Sometimes, after a long day of yard work you need to reward yourself with a breakfast burger for dinner:







Double burger, tots, bacon, and egg. Really good even though it was almost impossible to eat.

Followed up with a nice cigar by the fire pit.

[SheilaAnn]

Well 👏🏼👏🏼👏🏼played!

[fzxdoc]

I would have to unhinge my jaws like a snake to eat that burger. But it looks doggone delicious, no matter how it's eaten. Nice work!

Kathryn

[Panhead John]

+1

[kjbarth]

Nicely done, the whole shebang!

[Richard Chrz]

Beautiful night out in Wisconsin, 30’s - 40’s , no wind. Just beautiful. My wife bought ribeyes, mushrooms, asparagus on the grill tonight. So I took the cue, no fight from me. .

[Panhead John]

Too funny! But that’s a brilliant idea! I’m gonna try that for my next post.

[smokin fool]

That's money in the bank right there.
Nice cook.

[Skip]

Too bad we didn't have a east wind, at least I could have smelled it. Outstanding Richard!

[BFlynn]

Brisket burger
Center cut bacon
Hatch Chilies
Cheese and fries

[Panhead John]

Beautiful burger Mr. Flynn! Except....Gadzooks!......Do I detect some sort of vegetable in there? 😱

[smokin fool]

That's just so right in so many ways.
Nice.

[BFlynn]

Panhead - those are hatch Chilies poking out under the bun.

I don't know if chilies count as a vegetable.