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Show us what you're cooking - 3/6/2016 through 11/7/2020

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    Thanksgiving is over, and with it, the Fall season. Now the ice is setting in and the snow is starting to fly. (In some places) It is time to slide into the winter season the only way we know how......with a new SUWYC thread for the winter season.

    The SUWYC threads are the most popular in The Pit, and for good reason. The food frequently on display in these threads would make any accomplished Pitmaster or Chef proud!

    So.........Show Us What You're Cooking!!!

    Check out the Fall Edition here!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Please head over to our Spring Edition of SUWYC. We already have some great posts! Here is to spring!

      Thanks!


    • MAKsmoke
      MAKsmoke commented
      Editing a comment
      My favorite way to cook dove!

    • AC BBQ
      AC BBQ commented
      Editing a comment
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      First cook on my Weber 26 with slow-n-sear and XR50 thermometer. Had the Weber for 3 months, but I just got the SnS and the XR50. They were amazing, first time I saw chicken wings fly, my family tore dem up!

    Greetings folks,
    It is time to climb out of our winter slumber and break out a new chapter in our most popular thread series, SUWYC! While we know that BBQ has no season, I am sure everyone is ready to have some warm sun beating down on them, while that intoxicating thin, blue smoke rolls from their cookers. The BBQ on display in these threads is enough to make any Pit Master, weak in the knees.

    Enough from me...........

    Happy Spring and Show Us What You're Cooking!!!

    Check out the Winter Edition Here.

    Comment


    It's Summer! Time to start anew!

    Here's a link to the past topic Volume 9, Spring 2018

    Comment


    • JakeT
      JakeT commented
      Editing a comment
      Thank you!

    • Huskee
      Huskee commented
      Editing a comment
      Due to seasons changing, we've retired the Summer 2018 SUWYC topic, please posts your latest cooks in the new Fall 2018 topic!

    • md6236
      md6236 commented
      Editing a comment
      Click image for larger version

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    sticking with the shrimp theme here I did shrimp fajitas tonight. All went well on the griddle.
    Attached Files

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Oooo

    The seasons have changed in the northern hemisphere once again, and so shall our SUWYC topic.

    Welcome to Volume 11, Fall 2018!

    *Note: Food pics posted in the older "Volume 10, Summer 2018" topic on the actual first day of fall (Sept 22nd 2018) were moved here for continuity.
    Last edited by Huskee; September 26, 2018, 10:28 PM.

    Comment


    • Below Zero Smoker
      Below Zero Smoker commented
      Editing a comment
      45 minute transition to smokey-sauced delisiousness! In case you are trying to figure out the cooker... it is a washing machine tub with expanded metal grate. Just burned some wood down to coals with some flame. Smellivision was necessary for final product!
      Attached Files

    • For-A-Song
      For-A-Song commented
      Editing a comment
      Got a break in the PNW rain and threw on some pork steak tonight. Turned out pretty tasty I think.
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    • Huskee
      Huskee commented
      Editing a comment
      Due to some minor bugs, this topic is closed for now and a new one has been created. Please click here to access the updated "Volume 11.2" - Fall 2018 SUWYC topic.

    Due to some minor bugs in the Volume 11 of SUWYC, this "Volume 11.2" is being created to hopefully clear those bugs and have a smoother working thread.

    For posts made between September 22, 2018 and October 3, 2018, please click here to access the old (slightly buggy) Volume 11.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      Huskee Cleanup on Aisle 3! It’s been winter for 2 days now! We need a new thread!

      In the meantime enjoy one of my jalapeño jelly cookies...

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      Last edited by jfmorris; December 22, 2018, 12:46 AM.

    • cashelton
      cashelton commented
      Editing a comment
      1 with Meathead's Memphis Dust to be pulled and served with Meathead's Lexington Dip, 1 with Albukirky Green Chile Rub to be pulled, then frozen...to be used in an upcoming chili verde. Breakfast sausage because why not! Click image for larger version

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    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Gonna risk having to display any possible disasters by posting this start pic Small chucky is just salt and pepper, it's probably gonna hit 180 within the hour. The big guy is covered in Cash Cow from my secerent santa haul and probably has another 2+ hours to go.

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      Last edited by ItsAllGoneToTheDogs; December 22, 2018, 12:22 PM.

    Show Us What You're Cooking (SUWYC) Volume 12, winter 2018/2019.

    For the most recent previous topic (Vol 11.2, Fall 2018) click here.

    Comment


    • Santamarina
      Santamarina commented
      Editing a comment
      Monday was my day off, so I fired up the smoker and in went a pork shoulder and a full packer brisket. Locally sourced oak fueled the fire and kept my pit at ~250°F. Eight hours in everything was about 180°F internal and the bark was beautiful. So I pulled, wrapped, and stuck’em in the oven at 250, since I had to get my son to baseball practice.

      They went at 250 until probe tender - ~200° internal. Thats when I tried something new. A long hold (12+ hours) at 170°F (the lowest my oven will go). Tuesday morning everything came out beautiful, moist, and delicious. The bark wasn’t quite as firm as I’m used too, but it was a great way to have delicious food for lunch without staying up all night to cook!!!

      These pics show before cooking and when I wrapped. Yes, I cut my brisket in half because it won’t fit in my vertical smoker.
      Last pic is pulled pork. Didn’t get a brisket pic.

      Also, I finally got a chance to try out the MEATER BLOCK that arrived a few weeks ago. Hoping to post a separate review, but I’ll say now it was worth the wait!
      Attached Files
      Last edited by Santamarina; March 21, 2019, 11:23 AM.

    • rickgregory
      rickgregory commented
      Editing a comment
      Three things... a beef cheek that's smoked a bit and going to be sous vide cooked this weekend,
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      6.25lbs of pork belly that cured in a mix of salt, pepper bay leaves and PP#1 for 10 days

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      and finally lamb shoulder that's been smoked to 120 and will be bagged and in the SV over the weekend too. It smells TERRIFIC in here.
      Attached Files
      Last edited by rickgregory; March 28, 2019, 04:30 PM.

    • Ernest
      Ernest commented
      Editing a comment
      If you believe that there are Boneless wings out there. Then you should believe that I made beef wings out of sous oxtail......
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    Bring on spring, and bring on the next season of our most popular topic, Show Us What You're Cooking!

    To see the old Volume 12, Winter 2018/2019 thread, click here.

    Comment


    A couple days late, but it's summer in the northern hemisphere! It's time to begin anew with a brand new SUWYC topic...

    To see the past topic, Vol 13 Spring 2019, click here.

    Comment


    • surfdog
      surfdog commented
      Editing a comment
      Click image for larger version

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ID:	747654 Hanging with some friends, so cooking on a "foreign" grill. They decided they wanted a steak salad seeing as it’s hot...
      So marinated a little tri-tip in tequila, lime, garlic, cumin, paprika & chili.
      Turned out pretty tasty and said friends were very happy.

    • Huskee
      Huskee commented
      Editing a comment
      Everyone, please use our new Fall/Winter topic to post your cooks!

    • Huskee
      Huskee commented
      Editing a comment
      Guys, PAY ATTENTION!

      This is the retired Summer edition. I've moved the offending offenders' posts.

      The new Fall/Winter 2019/2020 topic is here.

    It's time again to move along, now we're into the cooler months in the northern hemisphere. Show us what you're cooking this fall/winter!

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      Corned beef sandwiches - home made sauerkraut and home made sourdough beer rye bread...

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    • mnavarre
      mnavarre commented
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      Barbacoa and tortillas de maize.

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      I was going to do the Barbacoa in the IntsantPot, but it was being a POS so I threw it in the oven. I think I'm glad I did, but it still would have been good in the pressure cooker. Also I really hope people stop panic buying stuff, as much as I'm fine with getting better at making my own tortillas I shouldn't have to since I live within half a mile of three tortilla factories.

    • Huskee
      Huskee commented
      Editing a comment
      Time to close this thread folks, and that's a good thing. Please enjoy the brand new Volume 16, Spring 2020 edition of SUWYC over here!

    Time for warmer weather you say? We agree! Also time for a brand new edition of SUWYC; welcome to Volume 16, Spring 2020.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      And with that we close out the Spring 2020 edition, and move on to the brand new Volume 17, Summer 2020!

    • Alabama Smoke
      Alabama Smoke commented
      Editing a comment
      Huskee thanks for the suggestions! I will try them as best I can. Problem is I don't remember enough! Upside is I learned what not to do, which is not to write anything down! If I manage to find it, I will let you know. Tom

    • Huskee
      Huskee commented
      Editing a comment
      I guess a couple of you haven't read the "And with that we close out the Spring 2020 edition, and move on to the brand new Volume 17, Summer 2020!" above. Lol. I will move your posts to our new Summer topic and close this one for a bit.

    Summer's officially over (it was fun while it lasted, wasn't it?) so here's a brand new SUWYC- welcome to Volume 18, Fall 2020!


    And for those of you wanting a quick link back to Vol 17, Summer, here you go.

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Lazy dinner...... Omelette, omelet or whatever you call. Click image for larger version

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    • theroc
      theroc commented
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      Sous vide and seared Coho salmon with risotto-style Israeli couscous and roasted asparagus.

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    • 58limited
      58limited commented
      Editing a comment
      Bread! Going to a college buddy get-together for the weekend. I made sourdough jalapeno/cheddar/bacon bread - three loaves total - and IowaGirl 's no knead bread recipe but with my sourdough starter. Turned out great! Below are pics:

      Jalapeno Cheddar Bacon

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      No Knead white sandwich bread


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      Simple left over beef rib sandwich for breakfast - Yum!

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