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

[DavidNorcross]

My all time favorite. Chicken quarters with an Alabama white sauce, twice baked potatoes and a salad.

[Panhead John]

DavidNorcross You have fans who want to hear about your Alabama White Sauce, me included. 👍

[DavidNorcross]

Thank you everyone. Really makes one feel good to get compliments.

Here is my recipe for the white sauce
2 cups Duke’s Mayo (I use Hellman's)
½ cup Cider Vinegar
1 TBS Course Ground Black Pepper
1 TBS Granulated Garlic
1 TBS Sugar
1 heaping teaspoon minced Horseradish (I use the kind from a jar)
1 tea Salt
½ tea Ground Cayenne Pepper
Juice from 2 Lemons

Whisk the above ingredients in a large bowl and store in the refrigerator for a few hours before using.

[DavidNorcross]

Vinegar is the key to this sauce. You have the smoked flavor of the chicken and then you pour this vinegar based sauce over it. Just amazing.

[DavidNorcross]

Makin bacon

[JTpellets]

You have some good breakfast in your future

[Stuey1515]

I need to get myself back on the bacon bus after a brief sabbatical

[jlazar]

Cinnamon Raisin Bread

[JTpellets]

That glaze is oozing out

[namren]

Made some delicious beef ribs today and added some extra kick to the rub!

[JTpellets]

Gotta love that deep smoke ring from beef ribs!

[HouseHomey]

Gorgeous.

[JTpellets]

Prime strip loin steak with asparagus and tator wedges.

[Spinaker]

I finally had the chance to fire up the KBQ today. This was a great cook. It is tough to beat brisket point smoked with oak and cherry. Brisket point might be my favorite meat of all time. I can't get enough. Anyone else wish the whole brisket could be point?

[HouseHomey]

That whole brisket was point. 😃 ha! Looks great!

[Spinaker]

Glad we can all agree on this!

[Santamarina]

Point is where it’s at. Often times our flat ends up in chili, shepherds pie, etc. Slices of point are what I expect to eat in heaven.

[Attjack]

Her baguettes are getting much better! Sorry for the blurry pic below.

[RonB]

Lookin' good.

[Ernest]

A little udon action

[RonB]

Udon very well.

[Ernest]

RonB oh I see what you did there!!!

[dtresca]

Initial cook on my new Kong! Bacon-wrapped stuffed pork tenderloin.
This thing is amazing! Got it dialed in to 275 with ease!

[jfmorris]

Great looking first cook on that new kamodo! Any tips on how you dialed it in? I ask because the vents look suspiciously similar to the ones on my new SNS Kamado, which I am still learning... SNS uses stainless on the top vent, but the size and pattern of the vent holes seems the same.

[jfmorris]

Never mind... I'm stupid! I just now saw the fan controller hooked up. Duh. Maybe I need to get a Guru adapter and setup my PartyQ with my kamado.

[dtresca]

Yeah. I totally cheated. However, I didn’t add the controller until I was almost at temp. I threw it on there because I needed to leave the house and I was worried! Haha.

However, I set the top vent halfway between 0 & 1 and opened bottom vent to about an inch. Filled the bowl with lump and started a small fire right in the middle. Kept the lid open for maybe 10 minutes to get the fire going, then I closed the lid and waited. Got target temp within 30 minutes. Closed bottom vent to 1/2 inch.

[Red Man]

Baltimore pit beef. I subbed Carolina mustard sauce for the horseradish sauce because my wife and I are not fans of horseradish sauce. Picked up a couple Double R Ranch top round roasts for $4.99/#. Now I’ve got lunch meat for the next few weeks. Smoked with a chunk of pecan and served with air fryer fries.

[grantgallagher]

Redman did this last night. Sous vide at 135 for 4 hours then seared and oh my lord what a sammie. We also followed your idea and used a carolina mustard sauce. Perfect.

[grantgallagher]

Redman Ok, school me on this bmore pit beef. This looks like something i really need to do

[Red Man]

grantgallagher It’s a Baltimore thing. Really basic. Here’s a link to Meatheads recipe.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/amped-roast-beef-cheap-baltimore-pit-beef-recipe

[Old_Bikes]

Made up some bacon today


And a pastrami



It was a good day!

Catching up on the last couple of day's posts have my mouth watering!

[Stuey1515]

Aahh my two staples off the smoker, looks great mate, sorry about drooling all over them

[ecowper]

Warning: Not BBQ but still crazy good

My mother’s family is Hungarian. I learned how to cook a lot of very traditional Central European dishes from them. Fam asked me to make Gulyas and Knoedel tonight (Goulasch and Dumplings in English). Did it using my grandmother’s recipe ... which requires immense amounts of paprika :-)

[HouseHomey]

It’s amazing what happens when you add that much good paprika.

[ecowper]

HouseHomey when in doubt, more paprika

[Santamarina]

That looks so good. My grandfather was 100% Hungarian, and he shared a few great dishes. Needless to say paprika is in just about everything I cook!

I visited Hungary in my early twenty’s. Some of the best eating I’ve done in my life.

[BBQPhil]

Plate ribs. 8 hrs @235F on a Yoder pellet smoker.

[ecowper]

Beautiful!

[theroc]

Seafood gumbo with tiger prawns, bay scallops, and calamari.

[ofelles]

Looks very good. I love Gumbo.

[Troutman]

VERY nice. Starting to approach ciopinno.

[Waiting for the Worms]

Big 'ol bowl full of death is what I see. But back when I could eat such things, I liked it when they looked like this.