Show Us What You're Cooking! (SUWYC) - Volume 35, Autumn/Fall 2024

[Purc]

Cooked Wild Fork Peri Peri seasoned bone in, skin on chicken thighs on the Weber and Vortex. Good spice but too much salt for me.

[Santamarina]

Breakfast this morning…
Leftover baked potato, diced
Sliced kielbasa sausage
Pureed Roma tomato
Salt, pepper, garlic, paprika.
Tossed in a pan with a little butter and lard.
Served with an English muffin.

[Mosca]

That’s a Mosca breakfast!

[Jfrosty27]

bbqLuv Beer and tomato juice! Yes. I drink that often. Very tasty with any meal or on its own. And yes, with PBR is usually how I make it.

[Clawbear57]

I don't usually wear breakfast but I would eat that.

[theroc]

Simple and quick flank steak on the Weber gasser. Served with Richard Chrz's roasted potatoes.

[bbqLuv]

You Done Good

[Elton's BBQ]

Looks really good!

[Clawbear57]

Cooked perfectly.

[Mosca]

Well I took a sausage out of the freezer thinking it was a chorizo, but it was a brat!

So I had a brat for dinner. It’s whitemeal night: grilled beer brat with fried onions and sauerkraut, and whole grain Irish whiskey mustard; and scalloped potatoes.

[Jfrosty27]

Ha! I made brats on the gasser tonight also. A staple here. Yum.

[Mosca]

I was actually wondering that, knowing where you’re from!

[Clawbear57]

Yum.

[bbqLuv]

Life needs to have priorities, and BBQ is one of them.
Traegerized pork loin to 150*F inbternal




I have a new way of cooking vegetables. I add a shot of water to the pan of chopped veggies. When the water is cooked off they are about done. Time to season. Today I used Heaven Made It's Incredible--Really, Really Good.

[Mosca]

Heaven Made brand is fantastic. I haven’t found any analog to them. “It’s Incredible” and “Neaux Bay” are really great in Rancho Gordo beans and bean soups!

[Elton's BBQ]

Gonna try that way of cooking veggies..

[Mosca]

Got a little cross cultural thing goin’ on here.

I had to use that other brat from last night. We had some potato and cheese pierogies I picked up a couple days ago at the pierogi store (we have those here). And I made some pico de gallo this afternoon…

Brat with onions, Irish whiskey whole grain mustard, and beet sauerkraut; and pierogies with pico de gallo, sour cream, habanero salsa, avocado, and cheese.



I was worried that I’d be courtin’ a bellyache with that combination, but I gotta tell ya, I feel pretty good right now.

[Mosca]

https://www.neparogi.com

[bbqLuv]

That sounds and looks great.
You done did good.

[DaveD]

You could have answered the perennial question "Will it Taco?" about brats...!

[RichieB]

My turn. Hot sausage, Trader Joes Pepper & Onion marinaded in Trader Joe's Garlic EVO, salt and pepper. With, are you ready, Trader Joe's Tatar Tots. Done on the Spirit in Griddle mode.

[radiodome21]

Homemade pizza on my ol' SNS kettle. Found a video on the interweb that answered my question about the feasibility of such an endeavor. Cheese for my daughter and a white pizza for my wife and me.

[troymeister]

Some Picanha from our recent Camping trip in NW Illinois...Reverse Seared on my 1978 Weber 18 I found in my alley a few years ago. Asparagus on the Blackstone 17 Griddle and our usual Steamed Artichokes... I believe we had an excellent Pinot Noir to go with it....Who says camping shouldn't be a little Decadent?......

[DaveD]

You are clearly doing it correctly! That's a gorgeous picanha.

[Elton's BBQ]

This is glamping at it's best!

[Clawbear57]

I like the grill action.

[troymeister]

A little Thai Basil Chicken from the other night...Instead of rice, I threw in some Yellow Squash, Broccoli and Green Beans. I t was quite delicious....

[barelfly]

Bacon on the griddle just may never be beat! Then…used said bacon for some BLTs with a bit of greens and some of dem tots!

[barelfly]

DaveD - just push it to the drain, middle of back side. I did push some of it off but I used what pooled in the back corner for the tots as well, that was maybe a few tablespoons. Once bacon was done, tots went on and did their thing.

[DaveD]

barelfly I gathered that much, seeing the drain there, but what next, where does the drain go, is there some kind of reservoir you have to empty and how often when cooking like this on the regular?

[barelfly]

DaveD - sorry, yes, there is a trap back there, a small loaf pan. We are at the lake, so smaller 2 burner set up has a small loaf pan, my 4burner at home I change it when it starts to get funky. With warmer temps, the grease solidifies somewhat, but not completely. So just change when you feel it’s needed. For this 2burner at the lake, we throw it out every time we leave back home.

[gunsargeramalls]

This is a Porchetta!! This is a pork belly, with skin left on, seasoned with italian herbs and spices and then rolled and tied. I cooked this one on the rotisserie, but I'm going to try the next one (tomorrow) on the smoker at 375.

[Clawbear57]

All in yeah.

[hoovarmin]

Spectacular!

[SheilaAnn]

What time do you want over? Can we bring anything? 🤤🤤🤤

[gunsargeramalls]

Pulled pork and homemade coleslaw on brioche buns! Pork shoulders smoked for 8 hours in the Pittboss V4 Vertical Smoker

[Elton's BBQ]

Looks great!

[Clawbear57]

Great.

[RichieB]

Wonderful cooks. Please don't be shy. I guess a belated Welcome from Western Massachusetts is in order.

[Starsky]

Pork loin on the Weber gasser

[Clawbear57]

What sauce did you use .

[Starsky]

Blue's Hog competition mixed with a little Duke's mayonnaise to add fat

[realdocBBQ]

Rollin' that pecan smoke this morning on The Bronco!



Gonna do a couple of pork butts, 5+ pounds of pork belly, a whole turkey, a rib roast, 12 pounds of bologna and anything else I can find to throw on this baby!

[barelfly]

Just a little snack for the day!

[Elton's BBQ]

I want a smoker like that...

[Clawbear57]

Pics please.