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Show Us What You're Cooking! (SUWYC) - Volume 34, Summer 2024

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    #826
    The 19yo soon to be 20yo man child came home for the weekend, so needed to load up on some food since I’m going to be away on work stuff after tonight…so, thought a pork loin roast with some roasted potatoes would work for the weekend.

    Dang this was good! Last few cooks I’ve used a chunk along with some chips for the smoke profile and it’s been excellent! Went with a cherry chunk and peach chips to pair with the Dominator Rub for Oak Ridge. It was excellent, especially paired with Blues Hog Champion BBQ Sauce.

    But…thinking this would be a few days meal, the kid crushed a quarter of this so may only be one more meal at the rate he consumes food! But glad he enjoyed the cook :

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    • Likes 22

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    • theroc
      #826.1
      theroc commented
      September 20, 2024, 10:50 PM
      Editing a comment
      Can't say that I blame your son. Looks awesome. And that view of yours kills me every time you show it.
      • 6 likes
    • DaveD
      #826.2
      DaveD commented
      September 21, 2024, 02:56 PM
      Editing a comment
      That is gorgeous!
      • 1 like
    #827
    Sous vide porterhouse pork chops. Glazed with Bachan's and seared on the Weber gasser. Served with beets two ways: roasted beets on sauteed beef greens.

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    • Likes 18

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    • barelfly
      #827.1
      barelfly commented
      September 21, 2024, 07:28 AM
      Editing a comment
      Love the beets! And the greens to go with! Great meal!!
      • 2 likes
    #828
    Today is my lovely bride's 65th birthday, and I made us some smoked bacon for BLTs for lunch, and a few strips left to use in a twice-baked tater with dinner. This was Daily brand thick-cut bacon, which comes 11-12 slices per package, which I ran in the pellet cooker for about 30 min on the low-T "smoke" setting, then at a set point of 200/93, knowing that my pellet rig has been running about 25/12 degrees above set point lately. Used my A-frame bacon racks which always work great, and total cook time was about two hours.

    Sammiches included cheese and mine also had some guacamole schmeared on there, so it was a BLATCh. Some of the better bacon I've made this way, really tasty!

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    Last edited by DaveD; September 21, 2024, 02:57 PM.
    • Likes 16

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    • Finster
      #828.2
      Finster commented
      September 21, 2024, 06:10 PM
      Editing a comment
      Can't go wrong with a BLT.
      Happy Birthday to MrsD
      • 1 like
    • Clawbear57
      #828.3
      Clawbear57 commented
      September 22, 2024, 09:21 PM
      Editing a comment
      Great birthday lunch for your wife. Hope she got special attention.
      • 1 like
    • DaveD
      #828.4
      DaveD commented
      September 23, 2024, 03:20 PM
      Editing a comment
      Clawbear57 You bet she did! I made us a killer filet mignon dinner later on
      • 1 like
    #829
    Katz’s spice recipe Pastrami from corned beef. Jewish Rye.
    So easy, so good. Thanks Meathead!

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    • Likes 20

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    • texastweeter
      #829.1
      texastweeter commented
      September 21, 2024, 09:10 PM
      Editing a comment
      Yeah that recipe is SOLID
      • 1 like
    #830
    Tried a new pan pizza recipe.
    need work getting the crust a little crispier, but otherwise pleased with the results.
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    • Likes 19

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    • Michael_in_TX
      #830.4
      Michael_in_TX commented
      September 22, 2024, 04:17 PM
      Editing a comment
      I really like doing cast iron pizza. I'll put olive oil and oregano in the bottom before putting the dough in it. I like the lightly "fried" taste it gives the bottom of the pizza.
    • jfmorris
      #830.5
      jfmorris commented
      September 23, 2024, 10:24 AM
      Editing a comment
      I tend to pre-heat my cast iron, then move the pizza into it, but that would be hard with a skillet with a lip on it. I'm using the Lodge CI pizza pans, which are easy to slide an already assembled pizza onto. Having the CI preheated with the grill or oven helps the crust crisp up. Probably not practical for a "deep dish" style pan pizza... in which case SheilaAnn 's advice makes a ton of sense.
      • 1 like
    • Finster
      #830.6
      Finster commented
      September 23, 2024, 12:30 PM
      Editing a comment
      jfmorris
      This was a no knead recipe.
      The 2nd rise you do right in the pans.
      • 2 likes
    #831
    Honey garlic pork chops, very thin cut. 2 were 6 oz. total. Grilled sweet potatoes. Done inside on the Ninja Sizzle. Other than not thrilled with the pork cut, taste outstanding, both potatoes and pork. I have done this before with thick cut chops.

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    • Likes 14

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    • SheilaAnn
      #831.1
      SheilaAnn commented
      September 21, 2024, 06:56 PM
      Editing a comment
      RichieB taking note from my playbook….
      This meal brought to you by the color orange! Honey and garlic are certainly good together.
    #832
    For my lovely bride's 65th birthday dinner, at her request I did us a filet mignon meal. Sous vide que on the overnight dry-brined steaks, seasoned with POG, a bay leaf, and some EVOO. SV at 130/55, pat dry and dusted with Uncle Chris's, seared on the SnS kettle. Served with a simple salad and twice-baked tater, with a garlic/parsely compound butter for the steaks. Super yummy!

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    • Likes 19

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    • texastweeter
      #832.2
      texastweeter commented
      September 21, 2024, 09:09 PM
      Editing a comment
      So THATS how you keep her around!
      • 1 like
    • DaveD
      #832.3
      DaveD commented
      September 22, 2024, 06:34 AM
      Editing a comment
      texastweeter Totally! I am absolutely not above pandering and bribery
      • 2 likes
    • texastweeter
      #832.4
      texastweeter commented
      September 22, 2024, 12:00 PM
      Editing a comment
      We should compare notes. I'm WAY outta my league with Amanda, lol.
      • 1 like
    #833
    Yakitori

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    • Likes 19

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    #834
    Hillbilly style crock pot beef bulgogi forgot the sesame seeds and green onion for garnish, but age mighty fine.
    Attached Files
    • Likes 15

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    • texastweeter
      #834.2
      texastweeter commented
      September 21, 2024, 09:49 PM
      Editing a comment
      We almost tacod it. Having cilantro lime shrimp tacos tomorrow....I think we have enough leftovers to make a bulgogi taco. barelfly
      • 2 likes
    • bbqLuv
      #834.3
      bbqLuv commented
      September 22, 2024, 09:18 PM
      Editing a comment
      I didn’t know bulgogi was Texas dish
      Must be Texas fusion food.
      • 1 like
    • texastweeter
      #834.4
      texastweeter commented
      September 22, 2024, 09:19 PM
      Editing a comment
      It's Korexan food. bbqLuv
    #835
    It's time to close out this topic, since it is no longer summer in the northern hemisphere.

    Some of you may notice that your posts here dated 9/22 and today 9/23 have been moved to our new Fall SUWYC here: https://pitmaster.amazingribs.com/fo...tumn-fall-2024
    • Likes 3
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