Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

[Scout789]

Here on the Texas Gulf Coast it is 50 deg and bright sunshine. Perfect day for smokin' a butt. I'll do my best to post the finished product, but when I'm hungry and salivating, I often forget.

[ncclbrze]

Little yardbird, seasoned on and under skin, was great!

[Polarbear777]

Started it as the snow started falling. After 12 hrs of smoke, finished it in the #14 camp oven (same idea as wrapping) . About 12 lbs worth post cooking.

[skipsdaughter]

Today I tried out the sous vide machine from Aldi -- success. I used cheese curds in the middle to make a Juicy Lucy. Not sure that part worked as well as I wanted, but was happy with the results overall. And tried making a keto-friendly, gluten-free bun. Also success. Looking forward to trying again in the upcoming weeks and months.

[shify]

Two inch thick Prime NY Strip Steak and Sweet Italian sausage. Both cooked in the PBC via quasi reverse sear and finished on the gasser to sear. Due to the short cook, I did a single layer of briquettes in the basket of the PBC and lit 40 in the chimney. maintained a temp of around 275-300 for the 60-90 min it took to get the steak to medium rare.

[RickyBobby]

Made another batch of Texas Beef Sausage. Better than my last batch, but it still needs a little tweaking. Wife and kids loved it. I also attempted my first batch of Bratwurst. That was not such a success. The flavor was pretty good, pretty close to what I was expecting, but I had a really hard time stuffing them. I use the sausage stuffing attachment for my electric grinder and I think that may be the problem. The meat mixture didn’t want to feed via the auger, it just stayed put and turned to mush. I managed to get a couple cased, but I just turned the rest into patties and smoked them. They were fantastic with eggs this morning! The first two shots are the beef sausage and the second two are the Brats!!!!

[Zman23]

Prime brisket point. Dry brined overnight, BBBR, sous vide 24h at 165F, ice bath, more BBBR, 2h of smoking. Amazing tenderness and moisture!

[texastweeter]

Grilled chili rubbed Ribeye, and Sirloin, elote en vaso, cauliflower pulled pork and cheese, and bacon grease potatoes (not shown).

[Ernest]

Wangs!!

[barelfly]

a nice pork sirloin tip roast. Water bath at 135* for 2.5 hours, then finished on the gasser with a s/p/g rub. Made up some sort of board sauce with what I had on hand. Served with some fine CI skillet roasted brussell sprouts and quinoa.

[Attjack]

Bacon, and brussels, with balsamic, maple syrup, and toasted pecans. Citrus and daikon salad on the side.

[HouseHomey]

I could not decide which photons to use so I give you all of them. I was in such a hurry so no purrrty pics or sammich constructs.

smoked chuckies with dry brine, Hanks Beef Rib (awesome), cherry wood smoke.

Potato bun with a spot of mustard, creamy broccoli slaw and Blues Hog.
Just fabulous!!!

[painter]

I was planning on doing a spatchcock chicken tonight--straight ahead BBQ rub with green beans and baked taters when it morphed into something very different courtesy of my wife. I was planning a straight forward BBQ rub/cook when she adapted a marinade from Ottolenghi's cookbook "Jerusalem". Mustard, brown sugar, orange essence, absinthe and other ingredients were tossed with fennel and the cut up bird and then into a CI pan on the primo for about 80 minutes. Served with marinated roasted beets and green beans with cuman and capers. An incredible Sunday bird!

[Red Man]

Baby back ribs, rubbed with MMD and glazed with meatheads Tennessee whiskey bbq sauce. Served with Texas style pinto beans.

[Troutman]

Decided to do some Cornish game hens on the rotisserie as an easy Sunday meal. Started out with Troutman's Famous Texas Marinade made from the following ....



...then it's time to go for a roll ......



...took 'em off when they hit 160ish in the breast meat .....



...served it up country style to the gang ....



Git you some of that ... Troutman is outta here....man !!!!