Show Us What You're Cooking - Vol 19 - Fall 2020 part II

[gilbertpilz]

Rib reset. I thought I would tear it down to the basics. Just spareribs (Butcher Box), salted 24 hours before, and a medium coat of Memphis Dust. Cooked 4 hours and some minutes in my KJ with B&B oak lump with two smallish chunks of oak at the bottom at 225 - 260 (mostly nearer 225). Used an upside-down roast rack to hold the ribs in the center of the dome. The end-on position of the ribs allowed me to use a Thermapen which measured 195 - 203 when I poked it in between the bones.

Best ribs ever but the bark reminded me slightly of a candy-coating - not in its sweetness but in its texture. Also, the way Butcher Box ships requires the slab to be cut in half and the halves were not well matched in terms of thickness and size.

[barelfly]

Those look perfect!

[TripleB]

Delicious 🤤

[Jim White]

Made a loaf of King Arthur French-Style Country Bread again.



Tonight the bread accompanied a pot of Turnip Green Soup. This soup comes out tasting so much better than deserved for how easy it is to throw together. I followed the recipe fairly closely, but instead of a can Ro-Tel I went with a large can of chopped tomatoes and a package of four of my Hatch Big Jim green chiles I froze in August. As an aside, these were much easier to peel this time with the chiles still mostly frozen. Our Publix didn't have canned navy beans, so we went with cannellini. We also doubled the black-eyed peas. And, of course, the turnip greens were fresh. My wife found some skinless smoked sausage at the store and that really made this work. As huge fans of greens, I'm tagging klflowers and Mr. Bones to make sure they see this soup.

[Mr. Bones]

I did find it, an man, does it ever look an sound great, Brother!

Thanks fer includin me in!

[TripleB]

I’m a huge fan of greens too. I make a similar soup and love it with collard greens. Great job.

[ofelles]

Started the 13# turkey spatchcocked and 6# breast at 12:00 in the LSG with ;hickory and cherry chunks mixed in the briquettes. Rubbed with cattleman’s’ Ranchero rub below and on the skin (removed the skin on the breast) Set at @225°F for 1½ hours, then sprayed with duck fat and upped the temp to 300°F.


Pulled the turkey at 4 hours IT breast 155°F/thigh 175°F. Pulled breast at 4 hours IT at 156°F.




Carved the meat off the carcass and bagged it, into the refrigerator for tomorrow. Will make some stock, gravy, mashed potatoes, and a veggie for the wife and I tomorrow.


Tastes good tonight. Can't wait to taste it tomorrow when I can really taste the smokiness.

[Dewesq55]

A makeshift dinner. Let's call it "Loaded Salchipapa." Frozen french fries, sliced up beef franks, bacon, onion, scallion, sliced serrano, garlic and mozzarella melted on top. Surprisingly delicious.

[Jfrosty27]

I love it. I could just shovel that in. Yum.

[smokin fool]

I call these hunter meals, you hunt all over the the fridge looking for enough stuff to fill a dish of some kind

[Dewesq55]

smokin fool - Yep. All stuff I had in the fridge/freezer, taking up space.

[jpietrantone]

Smoked this 6 lb turkey breast on Sunday after dry brining it for about 36 hours. Extremely moist and skin was perfect.

[SheilaAnn]

At fast glance scrolling too fast, I thought it was "behind bars" only to realize it was either a baby gate or a puppy gate. 🤣
Looks amazing. Hope it tasted as good as it looks!

[HawkerXP]

At first glance I thought it was ET's head on a platter!

[Panhead John]

LOL!

[Ernest]

Thanksgiving prep has started.....
The bird, seasoned with sea salt, porcini powder and a touch of chipotle pepper. I'd normally just do the salt and the rest before cooking but I'm trying to do very little on Thanksgiving this year

[TripleB]

Never seen a packaged castrated rooster. Capon sounds so much better. Supposedly more tender than normal chicken. Look forward to hearing how it comes out.

[Ernest]

[HawkerXP]

Last Sunday I did a couple of briskets for friends.
The 8lb packer (?) that came from his steer.
The 6lb flat (choice) was from Costco which I traded for a car detailing.

They both had 24 hour dry brine and Montreal seasoning before going in the barrel. Used chunks of oak.

I pulled the flat and put in foil pan with a splash of beef broth as it came out of stall. 5 hours in barrel, approx 1.5 hours in oven @275 to probe tender.

The packer went the whole way in the PBC. 6 hours to probe tender. It shook like a bowl of jello.

Rested both in oven for a couple of hours.

Smoked up some ham for our dinner.

[HawkerXP]

Reports from both parties. "Loved it. Best I've ever had!"

[Panhead John]

Of course they hadn’t eaten in a week.

[HawkerXP]

I had to feed you something to comment on Panhead John

[NCSmokin]

Another butt in the books. Wrapped at 165 with apple juice, brown sugar, honey and butter. Juice in fridge over night to let things separate.

[TripleB]

Yum. Great job.

[Towering Inferno]

All grill tonight. Two new yorks, two russets partially cooked in microwave, cut then brushed with Croation olive oil, salt, pepper.
Then asparagus with sesame oil, soy sauce, minced garlic and brown sugar. Can't hardly wait.

[Panhead John]

Croation Olive Oil is sooo 2018. Slovenian olive oil is all the rage now.

[Towering Inferno]

Yep, life so bad :-) . I will have to see about the Slovenian claim to olive oil. Fun stuff! ;-)

[Panhead John]

Sorry man. You post a great pic of an awesome meal, and all you get is a couple of smart ass replies from me and Hawker. 😂 Seriously though it does look great!

[Dewesq55]

Hunan Chicken with Ginger and Scallions over white rice. My first Chinese cook in many years. Loving the new stove and wok! This was delicious.

[treesmacker]

Is it available for take out?

[SheilaAnn]

Where’s the fortune cookie? Looks amazing!

[Michael_in_TX]

I've been messing around with some Thai dishes this week and had some ground chicken that I needed to use up. (Prior to this week, I have never bought ground chicken in my life!)

So I did some web searching and found a recipe for Buffalo Chicken Meatballs. (https://www.delish.com/cooking/recip...ll-sub-recipe/)



They turned out shockingly good! I deviated from the recipe in that I used green onion instead of celery and I left the parsley out. I also didn't add any salt (there's enough in the panko and the buffalo sauce).

I think I'm going to try these again and smoke them with a little pecan wood.

[ssandy_561]

I love making buffalo chicken meatballs also. I like rolling them in panko after forming the balls so they have a little crunch to them after baking them. I usually serve them with a side of blue cheese celery slaw.

[Michael_in_TX]

When I was eating them, I was thinking just that. They need just a little breading to take them over the top. (And some blue cheese dip, as well!)

[ssandy_561]

Blue cheese celery slaw is so easy and so good also. Just finely julienne some celery, carrots and green onion and mix it with your favorite blue cheese dressing or make your own blue cheese dressing. I also like adding the celery leaves to mine.

[Wallpapers]

Hey gang, I'm checking to see if there is going to be a "Turkey Photo Shoot" contest this year. Not sure where to find it if there is. We're doing a smaller Thanksgiving and since we love dark meat I went to local turkey farm and bought fresh thighs which I boned using the method in the Ultimate Turkey guide. Can't wait to get them on the Big Green Egg tomorrow.

[Donw]

Baked bread to give to the neighbors for tomorrow’s dinner.

[NCSmokin]

First attempt at turkey in new smoker. Spatchcocked and breast bone removed. Herbed butter under the skin with olive oil on skin and spices.