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

[theroc]

Been wanting to try mgaretz 's Blasphemy Ribs for a while, so finally giving it a try with a side-by-side comparison with traditional 3-2-1. Got 3 racks of loin backribs from Costco that were fairly meaty and thick. Sliced up one of the racks for Blasphemy. Dry brined the cut and whole racks overnight. Rubbed with Hank's KC Royale Pork Rub in the morning. Started the whole racks first - 240-250 F for about 3 hours on the Smoke Vault with hickory chunks. Pulled the racks, wrapped in foil and then back in the smoker. Dropped the temp to about 225-230 and added the cut ribs. Ran for 2 hours, then unwrapped the racks, sauced both the cut ribs and racks and finished them for about 30 minutes. Served up with stuffed early season artichokes.



The verdict? Well, we really enjoyed them both. I've found that wrapping was the only way to get those thick backribs from Costco tender and still moist. And they were. But the Blasphemy Ribs were also nice and moist, albeit slightly less tender. I'd say the Blasphemy ribs had a nice bite while the racks were more tender and pulled away from the bone easily. I'd happily eat either of these anytime. It is really nice to know that there is a really good option for a fast ribs cook when we don't have time for the traditional method.

Oh yeah - the artichokes were fabulous.

[Troutman]

Ribs look great, and Ohhhh that chock looks awesome !!!

[PJBowmaster]

Sadly Winter cold and wind have driven us indoors tonight. So what should I cook? Hmmm....How about Bacon, Sharp Cheddar, and Guacamole Burgers? With a side of Deviled Egg Potato Salad and served with Bell's highly desirable Hopslam Double IPA. Damn Skippy!!!

[barelfly]

Had some great friends over for brunch Sunday. Bloody Mary bar and a one skillet omelette type casserole. Was fun times, good drinks and good food too!

[mgaretz]

Another batch of Blasphemy Ribs. Served with sweet white corn in butter. Normally the ribs get cooked on their side on a stainless grill grate, and the ribs stick to the grate. I never realized how that made them easier to sauce on the top and side (the underside stayed un-sauced). But today I picked up a non-stick grill grate hoping that would make the cleanup easier. It did make the cleanup a little easier, but the ribs slid around while trying to baste them. So I got out the tongs, basted the top and side, then flipped them and basted the other side. It didn't change them much, but they were still great!

[jfmorris]

Had a bunch of left-over point from last night's brisket, so I cubed it up into a skillet, fried it a bit, added some BBQ sauce, and baked in a 350F oven for 30 minutes. Not quite real burnt ends, since I didn't smoke them, but it was darned good meat candy! It thickened up as it cooled a little after this picture.

[jfmorris]

I ate the rest of what was left for lunch, and if anything, it was more flavorful today. I'm eyeing the rest of the point that is left in the fridge, as I have surgery in the morning, and have to fast after midnight! I won't be smoking for a while either (cannot lift more than 5-10 pounds or bend over post surgery).

[Mr. Bones]

Best wishes fer a speedy recovery, Amigo!

[Willard]

+1 what Mr. Bones said

[Henrik]

Did a quick lunch grill today, real hot and real fast. I grilled some Secreto Iberico (man I love that pork!). Served it with brussel sprouts. I added creme fraiche, dijon mustard and some honey to the sprouts to boost flavor and create a better match for the pork. I used a cast iron pan for the cook, otherwise all that fat is gonna burn in no time.

Here's my lump charcoal. Massive, heavy pieces. They lasted a long time.




First (half) in the CI pan. And of course a beer for the chef. Thank you, 2 zone cooking ;-)




Second half waiting in line. Check out that marbling.




And here's the plate, made for a nice presentation in the CI pan:



I think the bitterness of the sprouts with the mustard and honey was a great match with that decadent pork.

[Henrik]

It was cold, just the way i like it ;-)

[Willard]

Maybe there’s hope for sprouts after all 🏅

[Elton's BBQ]

Nothing like a coldsmoked beer.. lol
The plate-up looks grand!

[skipsdaughter]

The day started at -52 wind chill and has gotten a little warmer. I thought it was a good day to make some soup-- Buffalo Chicken Soup. Next time I'll use smoked chicken as the base.

[Craigar]

Interesting. My wife will make a warm buffalo chicken dip every now and then. I never thought about converting it into a soup. This might have to go on the to do list.

[skipsdaughter]

I mostly used the recipe here, although I didn't use the Instant Pot. I already had some cooked chicken and I made it on the stovetop. http://www.farmsteadchic.com/instant...en-bacon-soup/

[Mudkat]

You had me at -52 below!

[WVsmoke]

6 degrees in Central West Virginia. Good day to try my first attempt at making bread. Recipe out of Flour, Water, Salt, Yeast by Ken Forkish. Heard about the book in the Pit.

[RonB]

Great lookin' boules!

[Troutman]

I gotta get into bread making, I love a good, warm, fresh loaf with a big slab of real butter ..... heavenly !!! Where's Breadhead when we need him ?

[Elton's BBQ]

Nice result!

[ericsnell]

Straight off of Serious eats. Definitely worth the effort.

[Troutman]

That is a really good idea, cooks more evenly. I hate those ends flopping around anyway. +1

[Attjack]

Seriouseats.com has the serious techniques.

[Elton's BBQ]

Looks really good!

[HawkerXP]

Last night experiment with buffalo chicken drummies.

[HawkerXP]

Terrible picture but yes, good beer. Oozzy

[Troutman]

Well the one thing you gotta say is at least your beer stays cold !!!

[Mudkat]

Pics never tell how good something tastes and I can tell ya from the meatups your stuff is grrrrrreat!

[theroc]

Quick burger cook last night before the rains started. Grass-fed ground beef from 5 Bar Beef. Havarti cheese and caramelized onions. Served with roasted potatoes.

[Elton's BBQ]

Good looking burger!

[theroc]

Thanks!

[Mr. Bones]

Scrumptious lookin burger an side, Brother!

Bonus Points Awarded fer use of an oft overlooked cheese! I loves me some Havarti, especial th dilled variety!

Rosemary Dailey, my First/Foremost Culinary Mentor, turned me on to this variety, while teachin me a pasta salad receipt, C. ~2003~ish!

[Attjack]

Chicken and kale in the cast iron wok and mushroom risotto.

[JeffJ]

That looks spectacular. Total food porn.

[Elton's BBQ]

Ahhh!

[Mr. Bones]

Fabulous lookin plate, Brother!

[JeffJ]

Today is my wife's birthday. So, I took the day off work and made her breakfast in bed. Sausage and bacon in the 14.5 WSM, hash browns in the Jumbo Joe (it was -5 this morning - my feet haven't fully thawed yet), berries with whipped cream and mimosas.


The hash browns didn't come out as I had hoped so I finished them in a skillet stovetop.

[Elton's BBQ]

Nice gift for the wife!

[HawkerXP]

My birthday is in May. Just saying.

[Mr. Bones]

What a gorgeous breakfast, Brother!

Ya got it all goin on: Great Winter Cook, excellent food combination, masterful improvisation on th hash browns, wonderful dessert, great platin an presentation!

Happy Belated Birthday to yer Missus!

[Neris]

Big weekend of rugby here so Memphis dusted Spare ribs & pork loin on the offset and giving my brand new slow & sear that was delivered this morning a try out with beef ribs. Cooked the beef 5 hours and I'm already in love with a lump of metal. Best €120 I've spent on anything for the bbq. Now just needs the guest to hurry up

(think I've finally figured out how the offset works too)

[RonB]

Yes - the SnS is a game changer.

[Mr. Bones]

Cheers, Boyo! Enjoy alla th games!

Sláinte!

[fuzzydaddy]

Chuck roasts went on the grill about 45 minutes ago. Meat Church Holy Cow used as the dry brine and rub. It's 53 degrees with 99% humidity. This cook is in memory and honor of my Dad who passed away last June. Today is his birthday.

[Troutman]

I like your setup

[Mr. Bones]

Looks like an excellent start to yer Memorial Cook, Brother!
Lovin yer setup, there; I have alla th parts, but never have utilized em in such a fashion...gonna haveta try that.
Have a great cook, an savour th warm recollections of yer Dad!
Lookin forward to seein these come along, an finished.

[CaptainMike]

Happy angel birthday to FuzzydaddyDaddy. My pops crossed over 23 years ago and I miss him every day. Enjoy the memories and those chuckies.