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

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    Great minds must think alike ecowper . Here are our St. Louis spares with Hank's KC Royale on the Smoke Vault. Made with smokehouse beans.

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    • ecowper
      ecowper commented
      Editing a comment
      I didn't do beans, and now I'm sad I didn't!

    Wings to take to friend’s house for game. Put on smoker at 350° overall about 45 minutes, then 1/2 into BBQ sauce and back on to caramelize a bit, other 1/2 tossed in Frank’s Red Hot seasoning dust dry rub. Turned out awesome and a hit. First pic is right off smoker, second is left side franks dry rub and right is bbq sauce.
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    • Troutman
      Troutman commented
      Editing a comment
      Can never have too many wings!!!

    BUTT!


    9:40 AM

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    12:40 PM

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    3:40 PM

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    Then it got wrapped in foil and I finished it in the oven.

    Got that beautiful smoked pork air freshener going on in the house right now.

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      Made some pork short ribs and some pig wings for the game yesterday. Went with a traditional rib approach for the short ribs and for the pig wings, I went with a Ms Griffin’s rub and Captain Rodney’s glaze. Both came out awesome!
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      • Troutman
        Troutman commented
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        Man those look good !!!

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Is that a temp control fan I see poking into the bottom of your kamado?

      • Dtax
        Dtax commented
        Editing a comment
        Dr. Pepper yes, it's a fireboard drive system. It's only about my 4th time using it so I am still getting the hang of it, but so far, it has been great for me. I can usually get the temp right for about 66% of the cook, but once I start checking on the meat, it will have a challenge settling back in. However, by only about 5 to 7 degrees +/- so it works for me (plus I don't think I would notice if i were going off the grill's thermometer alone). Again, I am new to it and it keeps getting easier
        Last edited by Dtax; February 9, 2021, 07:04 AM.

      Smoked some Iberico Pork Ribs. Dang, they're rich, tasty, and overall divine! I smoked them with oak wood on my own custom built smoker, with my KC Royale Pork Rub. Went a bit hotter today, 130-140° C / 265-285° F. Got 'em done in exactly 4 hours.

      I did a comparison test where I spritzed the one half with water (3 times), and the right half with apple cider vinegar (3 times). I wanted to find out if the ACV actually tastes anything in the end product, or if you can just use water instead. Stay tuned for next week's YT video

      It was -12° C outside, which is 10° F. A nice winter's day!

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      Look at the snow below the firebox. Looks like it's magnetic almost! Never seen this before.

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      Here are the ribs, very moist, juicy and flavorful.

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      • Henrik
        Henrik commented
        Editing a comment
        Troutman and Dr. Pepper - just use water. Works just as well, and is almost free.
        And we're talking the Iberian peninsula, i.e. Spain. This is the black hoofed pigs.

      • glitchy
        glitchy commented
        Editing a comment
        I'll still cook outside at 10 F, but on a stick burner???

      • Henrik
        Henrik commented
        Editing a comment
        Well, I wanted to give it a good run. Plus, I was outside in the garden fixing (moving) things all day anyway.

      Perfect day for cookin outside! Henrik

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      • Henrik
        Henrik commented
        Editing a comment
        Yup, sure was a nice day! Lotsa snow, the sun is shining, and that blue smoke was rollin'!

      Anyone want some HEB Prime 1 beef ribs? I still can't believe they sell these in the meat case in a local grocery store, plates like these used to cost me a fortune to ship to my door. T for Texas baby, and my local HEB!!

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      • Panhead John
        Panhead John commented
        Editing a comment
        I really wish HEB would do a rapid expansion outside Texas to help our brothers and sisters know what a quality grocery store can be like. Especially for our buddy smokin fool in Canada. Great choices in quality products, pricing is good, clean stores, great grocery carts, big and small, that don’t have wobbly wheels. HEB rules!
        Last edited by Panhead John; February 8, 2021, 11:11 PM.

      • tamidw
        tamidw commented
        Editing a comment
        Wish we had a HEB up here in NW Oregon.

      • Troutman
        Troutman commented
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        Panhead John The problem with rapid expansion is rapid decline in quality. HEB does well regionally because they keep tight reign over their product sourcing. I would fear a decline if they tried to reproduce their model in say Burlington Vermont. (nothing against Vermont btw, it's beautiful country )

      Scotch Eggs


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      Last edited by Attjack; February 8, 2021, 01:07 PM.

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        I wanted to post this during the Superbowl but alas!!! The have wasn't going my way hahaha

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        • Ernest
          Ernest commented
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          Troutman I plead the fifth!!!!

        • glitchy
          glitchy commented
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          Well if you're a Chiefs fan and a stress eater, that might have been just the first half ;-)

          Fabulous looking platter!

        • Ernest
          Ernest commented
          Editing a comment
          glitchy it was more rooting against Brady than being a Chiefs fan.

        I like my hush browns in loose strings form

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          1 x Pastrami and 1 x S&P

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          SPOT the problem 👇

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          and a little bit of this


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            Second verse, same as the first.

            Leftover lamb lollipop with scallion champ and oven roasted green beans. I made this yesterday, finished it today. Originally posted in the Show Us What You’re Making For The Super Bowl -Food and Snacks thread here: https://pitmaster.amazingribs.com/fo...ood-and-snacks

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              Click image for larger version

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ID:	987155 Super Bowl goodies. Homemade rubs.
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              • HawkerXP
                HawkerXP commented
                Editing a comment
                From right to left.
                Randy's Rub
                Old Bikes
                T-Bones Secret Rub

                All were very good!

                ofelles I'm not sure, could be a wsm or that PBC thing.
                Last edited by HawkerXP; February 9, 2021, 03:31 PM.

              • Ernest
                Ernest commented
                Editing a comment
                ofelles that's a PBC

              • glitchy
                glitchy commented
                Editing a comment
                If that's a PBC, what's a PBR?

              Work got in the way of life tonight, so I fully intended to grill this, but it turned out so perfect.

              I give you seared pork tenderloin with chimichurri sauce!

              The tenderloins were dry brined overnight. I seared them in a cast iron skillet (yay maillard reaction) then finished them in the oven until they hit 145.

              Chimichurri sauce is basically garlic, parsley, shallot, oil, and red wine vinegar.

              Steven Raichlen has his "the only BBQ rub you'll ever need" and I used that once the tenderloins had seared, but before they were finished in the oven. He is not wrong. His rub is equal parts salt, paprika, brown sugar, and black pepper. I did that, minus the salt as I had dry brined the night before. Yum.
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              • Michael_in_TX
                Michael_in_TX commented
                Editing a comment
                Do it! I used avocado oil and it only took 2-3 minutes per side. Loved the sear across the entire length of the tenderloin!

              • Burkester
                Burkester commented
                Editing a comment
                I’m going to and I’m making that chimichurri to go with it!

              • glitchy
                glitchy commented
                Editing a comment
                I've never tried Chimichurri on pork before, might have to give it a shot, looks good.

              It’s been a while since I’ve fired up the pellet grill. Made a Costco prime brisket yesterday for the game.

              Came out pretty nice!
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              • Dr. Pepper
                Dr. Pepper commented
                Editing a comment
                That sandwich looks delicious!

              • smokin fool
                smokin fool commented
                Editing a comment
                What????no beanz....

              • Burkester
                Burkester commented
                Editing a comment
                Yep, shoulda made some beans!

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