Show Us What You're Cooking! (SUWYC) - Volume 25, Spring 2022

[HawkerXP]

Nice organic chicken from Costco. Put on the Weber this time as I had to run off to work
Mrs.H can keep an eye on it. Caribeque Chicken rub.

[MsTwiggy]

Very nice, I am intrigued with your Caribeque rub.

[Andrrr]

If I ever get a performer, that would be the one.
Oh yeah, the chicken looks good too 😎👍

[HawkerXP]

Check them out @Ms Twiggy we really like the Honey Heat on wibs and chicken. https://www.caribeque.com/

[kjbarth]

Last night, 4 bone in ribeyes, baked potatoes, corn on the cob on my Weber gasser. Reverse sear on the steaks.

[theroc]

On the road last weekend to see family. I was asked to cook the protein. Fortunately, had a couple of Creekstone Farms prime tri-tips in the freezer. Dry-brined, rubbed, and reversed seared on SIL's Char Broil gas grill. Always an adventure cooking on an unfamiliar cooker. But cooked to temp and they came out very well, perfect medium rare. Sorry I didn't get a photo of the sliced roasts.

[Attjack]

Chicken skewers marinated in salsa verde cooked on the Son of Hibachi.

[Attjack]

Oh, wait! There is a Coors Light in the first shot!

[Andrrr]

Attjack I only noticed it while zooming in and admiring your first pic. I pass no judgement…

[SheilaAnn]

I hate your yard/kitchen.

Ok, not. 💕💕💕💕

[holehogg]

Only pic of last night's cook taken after basting wings.



Tonights meatballs. Still had a while to go and only pic too.

[JCBBQ]

Mmm those meatballs look amazing

[hoovarmin]

Everybody is gonna be happy tonight

[Hulagn1971]

Marinated a really nice outside skirt steak from Wild Fork and cooked it over screaming hot Jealous Devil lump last night. The absolute best skirt steak I've ever had in my life. Zero trimming required. Marinade ingredients were oil, lime juice, soy sauce, brown sugar, ancho chili powder, ground cumin seeds, garlic and black pepper. I'll be buying more of these. It weighed almost 2.5lbs.

[MsTwiggy]

Savage!! This last pic is makin' me frothy!!

[BradNorthGA]

That's my favorite brand of lump charcoal. Steak looks absolutely incredible

[hoovarmin]

Looks perfect to me

[RichieB]

To follow up with the post reagrding B&B charcoal here is the cook for the Poor Man's Burnt Ends.
2.3# chuckie brined over night in M.H.'s Rub. Total cook time about 7.5 hours on PBJ. Smoke blend Mesquite and Hickory. On at 11:30 temp about 290 and I.T. of meat 36. At 3:00 I.T. 165 temp still running at 290 with a couple of dips to 280. Wrapped in foil and back in PBJ. At 4:30 I.T. 195. Off and rested 15 minutes then cubed and placed in foil pan. Added brown sugar and Stubbs Hickory Sauce and tossed. Back in till 7:00. Bubbly and tender.
Really nice smokey taste and crunch as welll as sweet and tender. A real keeper. The B&B made this one of the most manageble cooks regarding temperature.

[RonB]

Soft tacos made with leftover boneless short ribs. Are the ribs actually left over if I cooked extra so there would be leftovers?

The stars of the meal.


Home made Pico

Plated with Mexican rice.

[Panhead John]

Damn that looks good!




[hope you feel bad now for tellin everyone I taught you how to count] 😂

[RichieB]

I did a Burnt End Sammi on my roll. Along with some corn. Nice.

[Starsky]

Look what showed up, so I had to do it

Meathead vs starsky in the battle of the spareribs. And why yes, that is a loaf of no knead bread in the background

I used Meathead's rub on the two larger racks, and my rub on the smaller one. My rub has a little bite but no salt so I brined that one over night with coarse Kosher salt. I coated the other racks with Meathead's rub about two hours ahead of the cook


As a gracious loser, I have to admit. Meathead's Amazing Smoked Pork rub came out on top. Kudos to you sir

[BradNorthGA]

Now that we've got a stand mixer making homemade pizza dough is easier than ever. Made a batch last night, and cooked up some pizzas on the Big Green Egg tonight. They were fantastic

[Attjack]

Rice bowl with cod, cucumber, and pickled vegetables.

[grantgallagher]

All this talk of picanha and the big beefy flavor of sirloin got me craving. Pulled a nice prime sirloin strip from Alpine Butcher out the freezer. Sous vide at 132 then cast iron seared. Hit the spot good and proper.

[hoovarmin]

That's solid beef right there.

[MsTwiggy]

Just perfect!!

[snowswamp]

Ice cream, but is that really "cooking"?

[SheilaAnn]

snowswamp Ain’t mad at ya! What flavor?

I have this rare cuisinart machine that has two single quart bowls. So I can make one quart at a time (to save us from ourselves). I’ve made a several kinds of ice cream, but my favorite is a blue bell copy cat recipe for tin roof. Those in Texas and surrounding areas know what I am talking about.

[Henrik]

”Show you how I’m looking when I’m cooking” 😄


Cooking for a graduation party, 40 people. Will show you WHAT I’m cooking later 👌




Stay classy, pit masters!

[jfmorris]

Henrik yes it is time for a lottery ticket for sure! Can't wait to see what you cooked for this party.

[MsTwiggy]

Looking sharp @Henrik!!!

[Bogy]

Henrik reminds me of my father in law. He could work on a car in a white shirt and not have a speck of grease on him when he was done. Then there was my BIL who would walk by a car and be covered in grease.