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

[theroc]

Everyone seems to be cooking lamb ribs so we needed to join in the fun. 3 lbs of lamb ribs from Primal Pasture, dry brined and tuscan herb rub. Smoked for about 3 hrs on the Smoke Vault with oak and rosemary smoke. Wrapped and rested for about 30 minutes then seared for 2 minutes per side on the weber gasser. Served with Israeli couscous made in the style of risotto and fresh tatsoi from the garden.

[SheilaAnn]

theroc never had their lamb. How was it? At my old job, we carried the chicken all day.

[theroc]

SheilaAnn - Their lamb is fantastic. The rib package said it was from Oregon, not their local lamb in Temecula.

[JoeSousa]

Yeah, the bark on this brisket was pretty much great



About 13 hours on the Weber Ranch. There were two others on with this one. Had 2 SNS XLs running some Weber charcoal.

[Henrik]

Daang! Perfection!!

[HawkerXP]

Mooooooo!

[JCBBQ]

Ribs, polenta, broccoli rabe, and fried leeks.

[Dtax]

Brussel sprouts with a side of steak...

[ofelles]

Nice steak.

[drobinson]

Prime boneless cut to order ribeyes SVQ. 132* for 2hours. Special cook for grandson who just returned from Iraq deployment with 82nd Airborne Division. Served with twice baked potatoes,salad, and steamed broccoli.

[gdiaz1704]

Looks great and thank you to you're Grandson for his service 🇺🇸

[barelfly]

Thank your Grandson for his service, please! I hope he enjoyed this wonderful cook!

[Troutman]

Well done !!!

[joevan33]

Tried brisket for the second time. Big improvement this go around.

[ofelles]

And welcome to the posting side.

[willxfmr]

Looks good from here. Glad you were happy with the results.

[Troutman]

I would say you got it down !!!

[Richard Chrz]

I’ve never made a cranberry walnut sourdough. My mother in law loves them. So,I made up A recipe from scratch. Pretty decent first run.
A bit over proofed, and a tad too much hydration, also next time I’ll candy the walnuts with butter and brown sugar.

[IdSmokeThat]

Brother that looks ridiculous

[painter]

Wowza!

[Dr. Pepper]

Nice crumb there!

[skipsdaughter]

Trying to eat some more beef. So I made this Southwest Cowboy Chili.

[Spinaker]

I bet Skip is proud of you.

This looks gooood.

[Skip]

Of course I'm proud of her Spinaker . Now if she'd just feed me some!

[Spinaker]

Hahaha Skip

[gdiaz1704]

Did my first brisket on my new camp chef woodwind and damn it was amazing!!!! The juices were flowing and the meat was so tender you didn't need teeth. Now to figure out what's next??

[Panhead John]

Thank goodness you didn’t need teeth. Most of us here don’t have many anyway. Looks great!

[willxfmr]

Great looking brisket!

[Spinaker]

Great to hear! Try a pork shoulder for some pulled pork. You will love it.

Brisket looks great.

[JakeT]

Fired up the pizza oven for the first time this year. Decided to try a new steak technique and it turned out pretty good! It was an end slice off a whole loin so much thinner than I typically prefer but turned out great for a snack!

[Spinaker]

That oven looks awesome.......so does the steak.

[JakeT]

Spinaker I’m at about 97% completion on the entire outdoor kitchen build so I was waiting on the final update but the oven has been such a blast to use! I’ll update in the next week or so when we’re finally does with the yearlong + build!

[Porkies]

Thick Porter Road chops salt brined for 30 minutes or so. Seared in the CI one side. Flipped, dropped butter in the skillet, added some southwest seasoning and put CI in a 400 degree oven about 15 to 18 minutes. May have gone over temp (150) but they still turned out juicy and delicious.

[hdwwomcbb]

One of our favorite dinners. Bacon wrapped pork chops stuffed with jalapenos and blue cheese and sides of cheesy potato casserole and peas.

[Michael_in_TX]

Also, what did you use to sauce them there at the end?

[hdwwomcbb]

I used Malcom Reed's The BBQ Sauce and kicked it up a bit with Frank's Red Hot (Original) sauce.

[Troutman]

Dannng !!!! Well done sir !!

[Blues1]

Terrible pics but the best ribs I've done yet. Broke apart when I tried the bend test...no sauce this time. It ain't got to be pretty to taste good!

[willxfmr]

I'd be pretty happy if my wibs turned out that good.

[Panhead John]

Did a blackened ribeye on my new vortex tonight, along with a few poppers. I’m really liking the vortex so far.

[Andrrr]

Can you tell us more about the crinkle cut fries?

But really, glad you’re enjoying the vortex.

[willxfmr]

Looks like you nailed that one.

[Panhead John]

Andrrr Those homemade crinkle cut fries are a real pain, cutting those little waves into each individual piece, takes a while.

[Spinaker]

We had syrup camp today. we boiled down about 20 gallons of sap so I had to feed the crew. I fired up the outdoor oven and cooked some Simon and Garfunkel Chicken and some salmon. Man was this gooood. Fun day too.

[Spinaker]

Yeah! I know, it was really fun watching that develop. I was just sitting in front of the oven, watching it the whole time.

[Troutman]

Wow, look at that chicken !!

[Spinaker]

Thanks! JCBBQ and Troutman