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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

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    My first brisket on my new LSG.
    15 pounds, 23 hours, at roughly 250°.

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    • Panhead John
      Panhead John commented
      Editing a comment
      Joetee I agree with all the comments! What grade and kind of brisket is that?

    • Joetee
      Joetee commented
      Editing a comment
      @PanheadJohn
      That was a prime brisket from Costco. About $45. 2.99 a pound.
      It did come out very tasty.
      Last edited by Joetee; January 31, 2021, 05:42 PM.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      It doesn't get any better than that. Super congrats!

      Kathryn

    Oh man. Winner! Congrats. Wish I was your neighbor.

    Comment


      Fired up the PBC for a Spiral Sliced Ham to share with a coworker. I used Malcolm Reed's Honeybaked Ham recipe...

      One hour in...
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      Finished product

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      • HawkerXP
        HawkerXP commented
        Editing a comment
        Such a HAM!

      • HawkerXP
        HawkerXP commented
        Editing a comment
        oops, PBC, PBC, PBC!

      • GDavis
        GDavis commented
        Editing a comment
        Looks like food magazine layout. Picture perfect!

      Beef Enchiladas. This was a recipe from the Once Upon a Chef website. They water really good. It wasn't terribly complicated, but not super simple either. You make a fairly quick chile con carne. I used my homemade chili powder and homemade beef stock instead of the chicken stock called for in the recipe. I used a while leather jalapeno including ribs and seeds. I also added a large pinch of additional salt and ½ teaspoon of extra hot red pepper powder because we like things spicy.

      Rolling then up:
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      In the pan:
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      Ready for the oven:
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      Aaaaaannnnnd, they're done:
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      Two on the plate:
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      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        I just tried to smell my screen!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        I made two pans of green chicken enchiladas last night with leftover smoked chicken. We loved it. Now I want your enchiladas. They look delicious.

        Kathryn

      • Old_Bikes
        Old_Bikes commented
        Editing a comment
        Yum. That looks great. I have been thinking about what to cook at the end of the week and it may well be enchiladas.

      Wings and Tri-Tip

      Vortex Wings

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      WSCG and Tri-Tip

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      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Man that’s a winner! Wings any time, anywhere, anyhow. AND a bonus of perfect tri tip. Yum.

      • Henrik
        Henrik commented
        Editing a comment
        That really looks perfect!!

      • Troutman
        Troutman commented
        Editing a comment
        Absolutely nailed that tri-tip

      Tacos...because I can’t get enough. Carne Asada, using flap meat with Heath Rile’s Garlic Jalapeño Rub and a throw it together chimichurri sauce. This rub is quickly becoming my favorite and go to for all types of food.

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      • Old Glory
        Old Glory commented
        Editing a comment
        Is Taco envy a thing? Because I think I have it.

      • frailinryan
        frailinryan commented
        Editing a comment
        Those look great!

      • Troutman
        Troutman commented
        Editing a comment
        Tacos !!! So when are you starting YOUR Taco Chronicle series ???? Btw, got a great idea for al Pastor, will reveal it soon !!!

      Ribs rubbed with mango and chile powder.

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      An hour before the cook was finished I glazed with honey, chopped cilantro, and lime juice. Only had the probe in to keep an eye on things, thought I had it in a good spot but when it was getting close to done my instant read found a much better spot on the other rack that was more accurate (starting spot was full of fat and got to 200 an hour before the ribs were actually ready)

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      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Old Glory I'm not a huge fan of bbq sauce, though I have a few I like to glaze with... I've been treating my ribs more like chicken wings when it comes to seasoning lately and I've been pretty happy with the results most of the time.

      • Troutman
        Troutman commented
        Editing a comment
        Wow !!

      • Panhead John
        Panhead John commented
        Editing a comment
        Those look great! I also like BBQ sauce sometimes on my ribs. Maybe half the time.

      Captain Rodney’s peach glaze over drum sticks with a side of Brussels sprouts. Who wins in a fight - captain Rodney or Morgan? Gotta go Rodney. F u Morgan! You’re too rum drunk and not enough beer drunk to hold a candle to BBQ!!
      Attached Files
      Last edited by Dtax; January 30, 2021, 09:06 PM.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Somebody’s drunk. Not sure who 🧐. Looks great!

      • Old Glory
        Old Glory commented
        Editing a comment
        Release The Kracken

      CFS, mashed, gravy, roasted green beans.

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      • glitchy
        glitchy commented
        Editing a comment
        I haven’t had a good CFS in years.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yum. Come to mama.

        K.
        Last edited by fzxdoc; February 2, 2021, 06:57 AM.

      Smoked pork shoulder verde ala Hey Grill Hey,

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      Comment


      • willxfmr
        willxfmr commented
        Editing a comment
        Oh man, that looks good.

      • Troutman
        Troutman commented
        Editing a comment
        Tacos !!

      • ofelles
        ofelles commented
        Editing a comment
        just looked up the recipe. That I'm going to try with some home made verde chile enchilada sauce.

      Meatloaf on the WSM using the Fireboard/Pit Viper combo to smoke at 225 for 45 minutes, then finish at 350. Kinda forgot to take a pic of the full plated meal, but you all have seen my plain white plates before. If anyone is curious, the Original Shawsh from Huskee also goes great on meatloaf.
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      • glitchy
        glitchy commented
        Editing a comment
        Hard to beat smoke meatloaf.

      • Troutman
        Troutman commented
        Editing a comment
        Meatloaf seems to be somewhat unappreciated here, but not by me !! I love the stuff. That and meatballs all day long on my plate !! Nice work sir

      • GDavis
        GDavis commented
        Editing a comment
        Agreed, glitchy. Comfort food to the 10th power.

      Click image for larger version  Name:	20210130_233940.jpg Views:	0 Size:	3.07 MB ID:	982714Click image for larger version  Name:	20210129_075530_1611924930982_001.jpg Views:	0 Size:	551.1 KB ID:	982709Click image for larger version  Name:	20210130_052856.jpg Views:	0 Size:	2.44 MB ID:	982710Click image for larger version  Name:	20210130_055430.jpg Views:	0 Size:	2.60 MB ID:	982711Click image for larger version  Name:	20210130_113400.jpg Views:	0 Size:	3.32 MB ID:	982713Click image for larger version  Name:	20210130_212730.jpg Views:	0 Size:	3.01 MB ID:	982712 I finally got my 26" Weber kettle, 2 days ago, put it together the same night. Quick temperature test, last night to figure out, the slow and sear, I bought Black Friday last year. Yes, the slow and sear kept asking me, where's the Weber? I told him to be patient. Earlier in the week, my pastor says oh, hey Mike I hear you getting your grill this week. Would you mind cooking some pulled pork, for this Sunday. No pressure, right, lol? I used Meathead's Memphis dust recipe. Minus, the Rosemary. I figured I would cook 1 for myself since there was enough room for 2, go big or go home. Awesometastic!
      Last edited by mjwintl; January 30, 2021, 11:34 PM.

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      • Henrik
        Henrik commented
        Editing a comment
        Way to go!!

      • GDavis
        GDavis commented
        Editing a comment
        Looks like you do alright under pressure mjwintl.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Great looking cook. Congrats!

        Kathryn

      Final pics of today's cooks

      Pork belly burnt ends


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      Sausage: Jalapeno cheddar, serrano cheddar, and kielbasa - all with venison.

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      Sourdough:

      White rustic boule - one of the best oven springs I've ever had, a very good bread with a nice soft crumb.

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      Jalapeno cheddar bacon using smoked cheddar from Washington State's creamery - one of the best loaves I've ever made.

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      I used a compound butter to taste both loaves: 1 stick of salted butter, 2 cloves of garlic (pressed), splash of lime juice, splash of homemade tobasco sauce, a shake or two of Kraft Parmesan cheese, a pinch of Mexican oregano, and S&P. This is going to be my go-to compound butter recipe from now on.


      Wagyu Brisket from HEB:

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      Pic is washed out but the slice has a great smoke ring

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      Last edited by 58limited; January 31, 2021, 07:51 AM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        The wagyu brisket from HEB (Mishima Reserve) is excellent. Even their beef plate ribs are good. As to your cook, man you need to slow down. You're making us all look bad

      • jgreen
        jgreen commented
        Editing a comment
        Wow. Now I’m hungry.

      • Old_Bikes
        Old_Bikes commented
        Editing a comment
        Now that is a busy day! Everything looks great. I definitely need to step up my bread game. Good show!

      I’m gettin kinda hungry lookin at at the delicious post this evening. What a bunch of spectacular cooks.

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        It is truly humbling to see all the amazing dishes being created here. Spectacularly inspiring. I joke with my wife they don't just make hamburgers. They grind their own pasture raised prime beef, bake the buns from scratch, brine the pickles, cold smoke the cheese, cure the bacon, develop a sauce after years of trial and error, and then take a perfect picture of it.

      • Panhead John
        Panhead John commented
        Editing a comment
        They do set the bar high! I’m gonna quit this place and just go back to Amazing Boiled Ribs. Expectations over there ain’t that much.

      I did a rib roast on the PBC. Turned out great, super juicy. I dry brined it the night before, then applied olive oil and Mrs. O'Learys Cow Crust rub. Also cooked the back ribs separately using Killer Hogs Brisket Rub. Two things I will do next time though. One is searing it at the end. I felt the crust wasn't as brown as I'd like. Second, I will give the roast more time to thaw. I think it was partially frozen in the center still, so took a very long time for the temp to start rising. So dinner was a little later than I had planned. Overall, I'm happy with the results and so was my family. Click image for larger version

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      Comment


      • JCGrill
        JCGrill commented
        Editing a comment
        Good lessons for next time. Still looks really good.

      • 58limited
        58limited commented
        Editing a comment
        I can find no fault with your cook, everything looks amazing!

      • HawkerXP
        HawkerXP commented
        Editing a comment
        PBC, PBC, PBC!

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