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

[glitchy]

Duroc Pork butt on the MAK.

[Skip]

Yum! Looks like you and that New MAK are getting to know each other real well glitchy .

[fzxdoc]

The General has hit her stride. Looks great.

Kathryn

[Michael_in_TX]

I give you blackened salmon and garlic-butter peas.

The salmon is a little underdone from where I like it.....I've got to get that pan hotter. I did try a little something different on the salmon. I've read that brushing the salmon with a thin layer of melted butter before applying the blackening seasoning will help the seasoning, well, blacken, due to something about how milk solids cook. I think there might be some truth to that.

[SheilaAnn]

A MR salmon never offends over here.... I used to think it was taboo. But you get quality fish, you can go to M or MR.

[FireMan]

You give it & I’ll take it!

[fzxdoc]

The solution: Sous vide then seared or lightly broiled. Perfect every time.

Kathryn

[RichieB]

Did a steak and cheese on Lodge C. I. griddle. Peppers and onions, threw in a jalapeño, salt pepper and drizzled grapeseed oil. Sharp Cheddar, smoked for the steak. Made extra. Going to add to omlet. On a Wegmans caraway seed kaiser roll. Oh that's mashed potato for a side.

[Dr. Pepper]

Looks like a very tasty sandwich. Has a Philly vibe going there.

[smokin fool]

I'm in on that sammy

[gboss]

Grilled Leg of Lamb, hasselback waffle potatoes, grilled asparagus:



Butchered the boneless LoL into grillable pieces:



On the grill for the smoke/heatup (Dolly rub, not made into paste):


Seared:


Done:


Cut up:

[HawkerXP]

That came out nice!

[ofelles]

Here’s the Flannery Beef 34oz dry-aged porterhouse steak I bought a couple of weeks ago. 2" thick.



Rubbed with Oakridge BBQ Carne Crosta Steakhouse Rub.then on the Yoder at 220°F with Mesquite pellets and an Amazn smoke tube until 110°F IT 2 hours later.


Rested 15 minutes then into a CI pan to sear, basting with butter, smashed garlic, and thyme to 135°F.


Sliced and served up with mashed yellow potatoes. Needed something green on the plate…..so I had a straw handy!

Excellent piece of meat. The fillet side was fork tender. I don't think I will use the smoker next time. I like the results, visually, doing it all on the grill better. Not complaining though.

[RichieB]

looks great. For me its a 3K trip. How did it come? Frozen, if so how dry ice? How long to get from order to received? if something is not right, how is their customer service? I'm sure I could muddle through the web site. and i will but any quick tidbits would be appreciated.

[RichieB]

i just noticed the green comment. Other than peas, no green on my plate. And they get mixed into the tators.

[ofelles]

RichieB I'm only about 50 mile away so it was $10 overnight and fresh not frozen. If I remember correctly they will ship frozen. It was the 1st order from them. Ordered 2/27 arrived 3/4. I will be ordering again.

[Ernest]

Cardamom curried chicken.

[Red Man]

Smoked a couple of SRF corned beefs I picked up at the grocery store. Rubbed with Meatheads pastrami rub. Served with air fryer potatoes and sautéed cabbage for a twist on a St Patrick’s Day meal.

[theroc]

Had a half of a pork loin roast in the freezer that I had cooked sous vide a few weeks ago. Warmed it back up with a few hours at 130F in the water bath, then seared it on the weber gasser. Served it with risotto with mushrooms and the first fava beans from the garden, along with some brocollini.

We were very pleasantly surprised how tender and moist the roast was even after a few weeks in the freezer.

[mnavarre]

@ShielaAnn I think we probably should have a gardening thread. I mean, heck, we've got guitars and cars so why not.

[theroc]

SheilaAnn - I started our fava in containers back at the beginning of October, and transplanted into the ground at the beginning of November. The plants are a bit scrawnier than usual this year, but we did get our first few beans off them this week. We like to start them early so that they're finished by the time the tomatoes need the space they're in.

[theroc]

SheilaAnn and mnavarre - How about the Show Us What You're Growing thread at

https://pitmaster.amazingribs.com/fo...you-re-growing

[Attjack]

Ribs, sausage, and a smoked slaw.

[Dr. Pepper]

That cutting board first photo! Ready to pick up a piece of meat.

[Attjack]

Everyone was so ready to pick up the meat I didn't even get a shot of the full rack and spiral 😂

[Spinaker]

Brisket and Beef Ribs for Tacos! This is my favorite thing to do with brisket and beef ribs. Especially up at the cabin, nothing brings people together like this meal.

[Spinaker]

Thanks! That is my Walnut and Oak cutting board. I don't use oak much anymore for wood working, but I do love this board. Richard Chrz

Nope, I ran the Weber Kettle yesterday. The snake method works really well for set and forget. We had a spring cleaning day in the shop yesterday, so I had no time to baby sit. I did not have my PBC up here with my, otherwise that would have been the rig of choice. HawkerXP

[MeatMonster]

Man you've nailed that.

[Spinaker]

Thanks! I think you may need to try this at your spot! MeatMonster

[rgriffeath]

Sunday Skillet 🍳 🌿

(I preheated the skillet on the direct side of the grill, and transferred to the indirect side for the remainder of the cook)

[Dr. Pepper]

That looks so appetizing. Beautiful presentation.

[Mr. Bones]

Splendiferous!

[Ernest]

I love to see a well used cast iron skillet. It's heart warming

[KabBBQ]

Sous-Vide-Que Angus Flank Steak. Sous vide at 130F/90 minutes, flash chilled, smoked at 250F with hickory until 120F IT, then seared on a cast iron DNG at 650F. Perfect medium rare, served with a chimichurri board sauce.

[dtresca]

Smoked a pork butt on the Kong yesterday for some pulled pork sliders. Smothered with some VeteransQ Gold sauce.

[SheilaAnn]

Sunnys on rye with an avocado schmear that has that Jacobsen Black Garlic Salt mixed in. I need Attjack to mix me up one of his Bloody Mary’s! However, the fresh squeezed OJ from the tree is delicious!

[Attjack]

That looks delicious.

[theroc]

Perfect way to start the day

[BradNorthGA]

Another round of pulled pork, soooooo good always a hit

[Mr. Bones]

Looks Tasty, Brother!

Whatcha usin fer sauce, up in there???

[BradNorthGA]

Mr. Bones that is a bottle of BBQ sauce from a BBQ joint here in Georgia

[Spinaker]

NIce! Whip up some pulled pork tacos with that stuff......if those samies ever get old.