This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

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

This topic is closed.
  • Filter
  • Time
  • Show
Clear All
new posts

    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!


    • 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!


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

    • AC BBQ
      AC BBQ commented
      Editing a comment
      Click image for larger version

Name:	20181021_133610.jpg
Views:	942
Size:	177.0 KB
ID:	583120Click image for larger version

Name:	20181021_133640.jpg
Views:	948
Size:	192.2 KB
ID:	583121

      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.


    It's Summer! Time to start anew!

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


    • 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

Name:	image_77911.jpg
Views:	1008
Size:	106.9 KB
ID:	601134Click image for larger version  Name:	IMG_0170.JPG Views:	1 Size:	3.30 MB ID:	601136 needed something to snack on while i watch my steelers tonite!

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


    • Mudkat
      Mudkat commented
      Editing a comment

    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.


    • 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.
      Click image for larger version

Name:	43047677_2269233666639794_7941534554827784192_n.jpg
Views:	930
Size:	71.9 KB
ID:	574016

    • 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.


    • 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...

      Click image for larger version

Name:	A9A38E95-CE82-4959-A8E8-01955D0602B7.jpeg
Views:	965
Size:	100.0 KB
ID:	610975
      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

Name:	20181222_105826.jpg
Views:	940
Size:	194.4 KB
ID:	611099

    • 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.

      Click image for larger version  Name:	1222180910.jpg Views:	1 Size:	4.68 MB ID:	611106
      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.


    • 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,
      Click image for larger version  Name:	IMG_0133 (1).jpg Views:	1 Size:	589.3 KB ID:	656666
      6.25lbs of pork belly that cured in a mix of salt, pepper bay leaves and PP#1 for 10 days

      Click image for larger version  Name:	IMG_0135 (1).jpg Views:	1 Size:	480.2 KB ID:	656665
      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......
      Click image for larger version

Name:	oxtail wings.jpg
Views:	958
Size:	97.8 KB
ID:	657185

    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.


    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.


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

Name:	064D6353-3CC7-436B-87A4-50A4F99B9E33.jpeg
Views:	1008
Size:	117.5 KB
ID:	747653Click image for larger version

Name:	AA752E05-DB06-4320-A065-3F194C0464A0.jpeg
Views:	1024
Size:	181.2 KB
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!


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

      Click image for larger version

Name:	20200318_201216.jpg
Views:	1052
Size:	141.7 KB
ID:	817061Click image for larger version

Name:	20200318_201237.jpg
Views:	1055
Size:	125.7 KB
ID:	817062Click image for larger version

Name:	20200318_185049.jpg
Views:	1022
Size:	155.7 KB
ID:	817063Click image for larger version

Name:	20200315_212620.jpg
Views:	1018
Size:	137.4 KB
ID:	817064Click image for larger version

Name:	20200308_205610.jpg
Views:	1053
Size:	84.5 KB
ID:	817065Click image for larger version

Name:	20200308_205641.jpg
Views:	1053
Size:	42.4 KB
ID:	817066

    • mnavarre
      mnavarre commented
      Editing a comment
      Barbacoa and tortillas de maize.

      Click image for larger version

Name:	IMG_4864.JPG
Views:	1053
Size:	99.6 KB
ID:	817072

      Click image for larger version

Name:	IMG_4865.JPG
Views:	1042
Size:	63.1 KB
ID:	817073

      Click image for larger version

Name:	IMG_4866.JPG
Views:	1018
Size:	77.9 KB
ID:	817074

      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.


    • 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.


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

Name:	PXL_20201104_184014899.jpg
Views:	907
Size:	179.1 KB
ID:	934161

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

      Click image for larger version

Name:	PXL_20201105_025053752.jpg
Views:	932
Size:	219.3 KB
ID:	934184

    • 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

      Click image for larger version

Name:	11-4-20bread1.jpg
Views:	900
Size:	81.6 KB
ID:	934228

      No Knead white sandwich bread

      Click image for larger version

Name:	noknead1.jpg
Views:	903
Size:	119.1 KB
ID:	934229
      Click image for larger version

Name:	noknead2.jpg
Views:	902
Size:	127.9 KB
ID:	934230

      Simple left over beef rib sandwich for breakfast - Yum!

      Click image for larger version

Name:	noknead3.jpg
Views:	936
Size:	39.3 KB
ID:	934227


No announcement yet.


These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

A Propane Smoker That Performs Under Pressure

The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

AmazingRibs.com Pitmaster Club
Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.