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.

[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.

[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.

[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.

[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.

[ericsnell]

Straight off of Serious eats. Definitely worth the effort.

[HawkerXP]

Last night experiment with buffalo chicken drummies.

[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.

[Attjack]

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

[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.

[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)

[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.