Show Us What You're Cooking! - Volume 10, Summer 2018

[jfmorris]

Grilled buffalo wings for the wife and I... simple, but great with beer, celery and bleu cheese dressing!

[Sfdrew28]

I made my first trip tip tonight. It was a good cut of meat, I followed the directions from this site, cooked rare/mr, reverse seared at 700 degrees, and sliced thin against the grain and it was still tough to chew. I did enjoy the flavor but I’m not sure how to do it any better to make it tender or at least less tough.

[Attjack]

Burgers again. Crispy onions sauteed in bacon grease. Bacon. Mushrooms in butta. Organic beef. Hickory chips for extra flavor with everything on cheap buns. Girlfriend opts for no bun and extra bacon.

[Mudkat]

Home alone tonight.

[JakeT]

Used my Weber 22 for the first time in quite a while. Had some fun and made a beautiful Imperial Wagyu tomahawk. Oh so good! Reverse seared with some mesquite smoke goodness.

[Mudkat]

Last night's smoked fatty. Hot Italian sausage rubbed with MMD and stuffed with left over cream cheese and cheddar from some jalapeno poppers. Weber 22 with SnS.

[Jerod Broussard]

Fittin' On Cookin' Dis, tomorrow night perhaps. Just salted it down.

[Oozzy]

New “show us what you are cooking”, new Picanha.

[Potkettleblack]

The rack with the shiners was MMD, no glaze. The darker one is PKB Custom with a glaze of Williams Sonoma Caremelized Black Garlic BBQ sauce (10g Carb/2 T... compare to SBR at 26 or Blues Hog at roughly infinity).

Had nice smoke flavor. Not strong, but balanced. Half moon bite and nice cross section.

[Pequod]

Nigerian suya has been much discussed at the KK forum lately, as we have an authentic Nigerian member who has coached us on. If you’ve never done Suya, you MUST try this.

Here’s my version modified slightly from that published in Milk Street Magazine with changes suggested by my Nigerian friend to make it more authentic.

Here’s the Suya Pepper:


Made into a paste and rubbed into dry brined strips of skirt steak:

Onto the direct side of the KK Big Bad:

More rub sprinkled on whilst it rests:

Plated and served with tomato (chiffonaded basil optional) and red onion for authenticity:

[Scout789]

Prime brisket turned out good. I tried the basic beef rub recipe found on the site, but my wife and I both agreed that we like my stand by better. That would be Tony Chacere's. It has enough salt, that I simply use it for dry brining and it doubles as the rub. No complaints at all about the finished product using the basic beef rub.

[JCGrill]

SWMBO says she wants ham, so...

[HouseHomey]

Back to basics today. HH wwanted a burger. Credit to Steve B for helping a brother out when I was stuck. The pork was his idea.

Ground chuck with two ice cubes of "beef Love."

The burger:
10oz fresh chuck and tallow grind
thick cut apple wood bacon
mayo
pulled pork with blues hog
sharp cheddar
pretzle bun
Thick grilled red onion
and home made fries in lard.
Just saying.......::::

[Slieb845]

Made some beef ribs for dinner.
about 2 hours in...


finished.

[SMO]

Virgin pork butt! 12:17 AM and lunch is at 11 AM.