Welcome!

**Richard Chrz** · December 31, 2023, 09:13 AM

Alright, since Steve asked for more photos. Here are a few more from this year, some have been in evolution as I make little tweaks along the way.

**FireMan** · December 31, 2023, 10:20 AM

I’m just the pitcher taker here, Huskee is the cook. A mighty fine meal, yessir!
And notice no veggies to ruin the cook. Mmmm!
Best steak of the year!

**mgaretz** · December 31, 2023, 11:08 AM

Char siu.

**Spinaker** · December 31, 2023, 12:58 PM

Attjack Needs to add to this stack!

**Jfrosty27** · December 31, 2023, 01:21 PM

I’m going to cheat a little here and post a cook I did in 2022. I feel it’s worthy and something others may want to give it a try.

It’s called Schichten Braten which translates to “layered meat”. There was a guy on a trial membership back in 2021 that posted on it. His only post I believe. Just search Schichten Braten and it will pop up. You can also Google it of course and many listings will show.

Anyway, here’s mine. It turned out fantastic. I really need to do it again ASAP.

**UncleSpike** · December 31, 2023, 05:01 PM

We recently held a cookoff.

Bacon wrapped filet, by yours truly.

Boneless lamb leg, my my oldest son.

Pork Loin and round roast by my another son.

Smoked potato salad and other greens by my daughter.

There was no clear winner…

**gboss** · January 1, 2024, 12:16 PM

Some of my favorites from the year.

gboss kofta kebabs:

Pork Belly Cinnamon Rolls:

Pork tenderloin with red wine pan sauce:

Sliced Picanha Steak Salad:

Burgers:

Cheesesteak w/ sharp provolone, onions, spinach. Made from rib roast squaring/trim.

Surf and Turf:

Chuckeye Steak:

Roast/Smoke Pork Italiano:

Bistecca alla Fiorentina:

Homemade Chicken Parmesan:

**Johnny Booth** · January 1, 2024, 01:36 PM

Better late than never.

Bacon - 4 times every year.

Best NY Strip of the year

Best brisket of the year

1st time skirt steak direct on coals.

**SheilaAnn** · January 1, 2024, 03:44 PM

Just saw this!

French toast and fried egg

sliders

chicken chile verde

matzo ball soup

patty melt on homemade rye

Porterhouse with chimichurri

wibs and pea salad

salmon poke bowl

picanha

**HotSun** · January 2, 2024, 12:29 PM

Looking back in my photos from 2023, there were a lot of successes and some failures, but no single favorite. The one I really enjoyed making, however, was the cochinita pibil (link to the original SUYWC at the end of this post), because it was new to me.

Rather than redo the whole post, here are the highlights.

Marinated pork shoulder chunks, pressure cooked:

Shredded:

Cooked until reduced:

...and presented here as a taco, with feta, habanero sauce, and corn:

Original post:

Show Us What You're Cooking! (SUWYC) - Volume 31, Autumn/Fall 2023 - Pitmaster Club

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1485248-show-us-what-you-re-cooking-suwyc-volume-31-autumn-fall-2023?p=1485816#post1485816

Seasons change, as do our seasonal "Show Us What You're Cooking!" topics. So with the arrival of fall (autumn) here is a brand new SUWYC, Volume 31! (Link to the expired Vol 30, Summer 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1440761-show-us-what-you

**Finster** · January 7, 2024, 05:22 PM

Highlight for me was the stuffed flank steak I did for the fzxdoc steak cook…

**hoovarmin** · January 9, 2024, 08:50 AM

Tough year, but we stuck together and shared meals were a major part of that. Some of my favorites of 2023.

**Spinaker** · January 9, 2024, 10:09 AM

We need more highlights from your cooks this year!

We are doing a special addition of HOT featuring all of the best cooks from this year. It will be VERY helpful to me if you could post our BEST SUWYC pictures to this thread!

Thanks!

**drobinson** · January 9, 2024, 10:25 AM

2.77# Wagyu tomahawk on Weber kettle.
Garlic infused olive oil as binder for California
tri tip seasoning. Set in counter for an hour before putting on grill. One layer of Kingsford briquettes .
Charcoal chimney 1/3 filled with lit briquettes poured on top. After temp reached 200* steak was placed on cool zone with MEATER probe and brought up to 108*—about 60 minutes. Then removed and chimney 1/3 filled with lump charcoal.
When ready chimney emptied on remaining briquettes. Then the steak was seared, removed, rested for 15 minutes and then hungrily consumed.

Attached Files