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

[Red Man]

Just got an order of scotch bonnet peppers in the mail after being out for a while, so I had to do some jerk chicken with rice and peas.

[klflowers]

Beautiful!

[jfmorris]

Jerked chicken is one of those things I keep saying I'm gonna try my hand at, and I always forget. I'm going to HAVE to try it after seeing this!

Do you freeze the peppers whole? How do they come out of the vacuum seal bags after months? Do they still look pretty fresh at that point?

[Red Man]

jfmorris I do vac seal them whole. I freeze them, then vac seal so they don’t get squished. They stay very good for months in the deep freezer.

[SheilaAnn]

Bleu cheese burger with grilled red onions on ciabatta

[HouseHomey]

Yes!!!!!

[Elton's BBQ]

Looks grand

[smarks112]

Smoked chicken

[FireMan]

Yes it is!

[treesmacker]

Pork loin roast... seasoned with salt/pepper/garlic powder/Killer Hogs A.P./Dizzy Pig Crossroads. Done in pellet cooker with Knotty Woods Almond. Served with Yukon Gold scalloped potatoes and swiss chard/mushroom/leek veggies.

[Dr. Pepper]

Beautiful plate of food. And, nice photos.

[Attjack]

That looks amazing.

[Panhead John]

+1 Also, I love scalloped potato’s, good choice for a side.

[Elton's BBQ]

Whole chicken beercan'ish on the gasser..

[HawkerXP]

"Who ate my wings?"

[Elton's BBQ]

Maybe the wingman? HawkerXP

[HouseHomey]

Wing wing.... who is it?

[hdwwomcbb]

Tried Malcom Reed's Smoked Chicken Legs recipe kicked up a notch with Frank's RedHot Sauce. Good
eating!!!

[FireMan]

Yup, cool, well actually hot but cool!

[jfmorris]

One of my kids got me one of those chicken leg racks years ago, and its in a cabinet in the garage, unused. I'll need to bust it out and use it this year after seeing these.

[crazytown3]

Oh that just looks really fantastic. Great job on that.

[Attjack]

I'm working in getting my wings crispier.

[jfmorris]

Good to see that new to you Performer at work! And yes - I've used a flashlight at the grill before too, haha! I plan to install a couple of flood lights in my two main grilling areas this summer.

[Attjack]

jfmorris I love using this grill. Until the new grill area is built and new lighting is installed it'll probably be wheeled around the yard when I use it. So, after that cook, I ordered these lights with good reviews and a case to store them in. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[jfmorris]

Attjack the lights should help!

My Performer is probably the one grill I would keep if I had to get rid of all the others.

I have two work lights - one halogen and one LED - and sometimes I'll take one of those out and set it up next to the grill. Usually I forget about having the lights though. Most often, I am only dealing with the dark for overnight smokes, or wrapping up a cook that started before dark.

[Troutman]

When beef back ribs just got to have that Texas pepper, deep, dark bark finish.....

[FireMan]

Oh, geez!

[HouseHomey]

Yes sir!!

[JCBBQ]

Dang!

[painter]

I've been seeing lots of beautiful pizza posts here and they've inspired me to twirl up some pies--something I don't do enough of. The dough was straight up Ken Forkish "Same Day Pizza Dough" I cooked in the kitchen oven which was a first as I have used my kamado in the past. Results tasted fine but could use improvement, mostly in time/heat management. Sorry the only pic of a finished pie (I cooked four) already had the arugula and prosciutto topping. As they say, practice makes perfect--I'm going to have to do this more often.

[Dr. Pepper]

Looks beautiful! Love the crust.

[dtresca]

the kiddos wanted smash burgers for lunch!

[Panhead John]

Well I had a first happen to me today. Had a 2 yolk egg! Look for it, top egg in the pan. Breakfast today.

[Panhead John]

SheilaAnn and theroc I think I will go buy some lottery tickets. What the hey, I’ve never won more than $10. before. Good idea. If I lose $20. big deal.

[tamidw]

Awesome! We have our own chickens and get double yolks quite often. It’s fun to see still. I think we actually had once that there were 3 small yolks in one egg!

[SheilaAnn]

I’ve gotten 3 doubles in one sitting! Made for the richest scrambled eggs that morning!

[BruceB]

Looked forward and found a clear and relatively warm spot in the weather forecast, so pulled a 4 lb chuckie out of the freezer on Thursday, looking to cook on Sunday. It got barely thawed by yesterday, but close enough. Dry brined yesterday afternoon, and onto the Silverbac this morning about 11AM, with Big Bad Beef Rub. I'm liking the pellet pooper even more, no hassle cooking.

[BruceB]

Wrapped it in foil with beef broth and Worcestershire at 160F after 5 hours, approaching 200F 1.5 hours later.

[Waiting for the Worms]

Pooping pellets sure beats starting a fire in a garbage can. IMO anyway.

[BruceB]

This was one tough chuck roast! Took it to 207F, wrapped, in the cooker. Couldn't shred it at all after resting for a bit, so into the oven, covered, with all the liquid for another hour or more at 300F. It finally succommed!

[tamidw]

Pork cutlets fried, oven roasted potatoes, and salad (not pictured) for dinner last night. Used leftover potatoes and breakfast sausage for a hash for breakfast this morning.

[Waiting for the Worms]

The cutlets look really good, but I'm flat out drooling over the hash.

[klflowers]

More of a pre cook pic, just to show off the board
troymeister gave me and some bacon I made recently. By the way, those salts are great. Used them on lots of stuff so far, they are really good on scrambled eggs. Oh yeah, and the brisket sword

[Blues1]

Po' mans burnt ends, Brussel sprouts and sweet potato's