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

[Nikkei]

Picanha has been a favorite for a long time. Salt and smoked paprika is all that it needs imho :-) Turned out great despite the minus ten degrees C outside...

[Burkester]

Ooooh baby! That makes my mouth water! Beautiful cook!

[Henrik]

Real Nice!!

[Dr. Pepper]

Nikkei Those are beautiful pieces of meat! What were they cooked over: briquettes, lump charcoal, wood, gas?

[Nikkei]

Cooked on my Broil king gas grill

[ofelles]

Daughter and her partner came over yesterday for a BBQ fix. So I made up some Cuban-Style Burgers and mac & cheese.
uncovered the Klose grill with some FOGO lump and mesquite chunks

[Panhead John]

That looks like really good sandwiches! When I become Pit Boss I’ll make sure we get some of your stuff featured on the free side.

[ofelles]

Panhead John Actually I already have one over there.

https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/smoked-pork-butt-takes-chili-verde

[Burkester]

Nice job ofelles! Love a good burger and good Mac and cheese!

[clb239]

With rain and ice coming down outside I decided to cook up some soup inside...Shrimp and Corn soup...came out really good...

[SmokingPat]

I've never heard of that recipe. Is it regional?

[clb239]

SmokingPat I found the recipe on a Cajun cooking recipe site years ago but never made it until today. I tweaked it a bit. It came out like a soupy shrimp creole.

[Troutman]

Everything goes better with shrimp, even corn!!

[SmokingPat]

Cooked beef via sous vide for the first time: beef short ribs in Korean BBQ sauce. 135deg for 24hrs. Wow, they were so tender! Even my wife thought they were good, and she sat down with bad memories from her mom's short rib dinners.
Apologies for the plating. I don't normally take food pictures, and didn't think about it until partway though.

[Baltimorelger]

Pulled Chicken on the PBC! Was in a rush so quick dry-brine with Kosmo SPG & Hardcore Carnivore Red. Used Jealous Devil Lump. Made AmazingRibs Lexington Dip for mopping and then mixing the pulled pieces.

[Burkester]

Chicken on the PBC is the BEST!

[BradNorthGA]

Another pizza, managed to do this one on the Big Green Egg. The original plan was to make two so we would have some leftovers for later, but right as I pulled the first one off my cousin stopped by for an unexpected visit which was perfect because with the second pizza we would definitely have enough for company. It was really good, the second one turned out even better (didn't take a picture of it because I was distracted with the company over)

[holehogg]

See you digging your Pizza lately. Looks real good Sir.

[holehogg]

Reverse sear Picaha overshot by about 3*C







I need to buy a new grate.

[Dr. Pepper]

Looks good to me! I prefer it like this. Nice result. (Your grate looks ok to me, as well.)

[Burkester]

Yum! I’ve got to get my hands on some picanah

[USMCCrashCrew89]

SWMBO told me that I needed to clear out room in the chest freezer for this years beef/pork. Polar vortex challenge accepted.

[radshop]

I cured some pork belly with salt and maple syrup. Since it's nitrate-free, I hot smoke it to around 150 on the LSG.

[Dr. Pepper]

radshop Can you be more specific on your recipe, technique? I have two fresh pork bellies in the freezer from purchasing a 'covid' pig from an Eastern Washington farmer last summer. He was looking to have to bury hundreds of pigs, since the packing plants were not operating. His local butcher worked crazy hours, and he sold all of his pigs to private parties. Win win.

[BFlynn]

Too cold to venture outside.

Sous vide center cut pork chops to 130 for 2 hrs, and then seared off.

Super juicy and tender.

[Dr. Pepper]

Looks juicy!

[SheilaAnn]

👏🏼👏🏼👏🏼

[JCGrill]

Reverse seared prime rib.




Served with seasoned rice and an Asian salad. Creamy horseradish (homemade) and jus on the side.


And a nice glass of red!

[JCGrill]

I agree, a little too much brown penetrating the inside. Darn hard not to do that during the sear.

[Troutman]

Well done !!

[Henrik]

That crust! Awesome!

[Dtax]

Flying solo this weekend. It’s nice, I do miss my family, but I got to grill up a rare rib eye at my leisure watching the Bruins game by the fire with beer in hand.

[RichieB]

Looking good. Hope food and beer and being solo helped sooth the results of today's game. They have been on a roll. Today they'll flattened out.

[Dtax]

RichieB totally agree. Tough Loss tonight but bs are looking solid. Really liking Frederic.

[Attjack]

Palak Paneer, naan, and Kadhi over Basmati Rice.

[Burkester]

You always post the most awesome stuff! I’d sit down at your table anytime!

[Attjack]

Burkester that's awfully nice of you to say. It would be my pleasure I'm sure.

[SheilaAnn]

Because patty melts! Made with Gouda.

[SheilaAnn]

bacabbq do you know katella deli?

[JCGrill]

My favorite burger. Not even a contest. Unfortunately burger places don't make them, only diners and cafes. They require a lot of steps. I really should do them myself more often.

[HouseHomey]

One of the only places that still has pot roast, chicken livers and liver n onions on the menu. The pastrami sammich is pretty good too!!