Show Us What You're Cooking! (SUWYC) - Volume 36, Winter 2024/2025

[SheilaAnn]

Another take on Stromboli…. Pepperoni, sausage, mushrooms, fontina. Marinara for dipping.

[surfdog]

Oh, I’d eat that regardless of what it’s called.

[Elton's BBQ]

Looks fantastic!

[Clawbear57]

+2 delicious,

[JoeSousa]

Can never go wrong with a brisket! Only got a pic of 1 but I smoked 2 of them and 4 pork butts for a dinner tonight.



I usually shoot for 15 pounders but all Costco had was 20+ pound briskets. Cooked a bit quicker than I would have hoped but it held in the cooler just fine.

Maybe just a slight bit overcooked as it was a bit too fall apart for my taste. But everyone else seemed to like it.

[JoeSousa]

PGH_RAM just salt and pepper for the bark. I spritz with a bit of apple juice but by the time I start that it already has that bark.

[Clawbear57]

Meteorited. I'm all in Pit Master.

[Spinaker]

Thank you for this. It's refreshing to just see a big ol hunk of beef in the SUWYC thread!

[TWBarbecue]

Creamy Tuscan Herb Garlic & Mushroom Chicken

Trimmed and seasoned boneless, skinless chicken thighs with Tuscan Herb rub. Seared chicken on both sides removing when reaching an internal temp of 170°/175°F and then set aside. To the same pan, sautéed mushrooms along with butter, garlic, and Tuscan seasoning. Once slightly caramelized, added in heavy cream and Parmesan cheese along with the chicken. Once chicken was reheated through, pulled and garnished with fresh parsley. Easy and delicious.

[Clawbear57]

TWBarbecue I can smell that thur the screen.

[RichieB]

Busy day in the kitchen. Baked another rye bread and cooked a top round in the slow cooker. Brined a couple of days. Olearys Cow Crust. So tonight, roast beef on freshly baked rye bread.

[bbqLuv]

The beef looks great, done to perfection.

[SammyJ]

Another Prime RIb, these are easy, Salt and Mccormick montreal steak, 500F oven for 15 minutes a pound. When time is up, turn oven off, and leave door closed for 2 hours

[HotSun]

Interesting technique SammyJ. I can't do it, as my house gets smoky if I run the oven too long at 500F. My DW says it looks great.

[bbqLuv]

You done good

It's an interesting technique, but I like to cook to temperature.
Having said that, it may be worth a try.

[58limited]

Fajitas Verdes recipe from ArnieTex:

1.5 lbs of dry aged inside skirt from Porter Road.



On the PK-O with some mesquite



Done



They turned out perfect: medium to medium rare, tender, lots of good flavor. The only problem: I didn't check. I'm out of tortillas and I don't feel like making any tonight so that will be a tomorrow project. I'll save the meat for tomorrow too and eat something else tonight. Or, I might make a board sauce and some mac 'n cheese from a box for tonight.

[Michael_in_TX]

I've recently discovered his channel. I really like his videos! My kind of stuff.

[surfdog]

Arnie’s a character…fun to watch and has some worthy food recipes/ideas/hacks.

[JayPeek]

Recently got a Vortex, loving it for wings and jalapeño poppers

[Michael_in_TX]

I've never been fully happy with any of the jalapeño poppers I've done, but I've also never done them with my Vortex! Never thought about that. Gotta give this a try!

[surfdog]

The Vortex may be the best 40 bucks I’ve ever spent, especially with regards to outdoor cooking. When I ordered the Performer for my GF’s house, that was part of my setup.

[Spinaker]

Ooooooh absolutely!

[SammyJ]

Good choice!

[HotSun]

Crappy weather be darned, I'm still cooking, just not outside.

Pork loin chops, seasoned with Blue Mountain Country All-purpose Adobo Seasoning. I cut this from a whole loin and seasoned before freezing. Makes a nice and quick meal.


Ready to serve:


Roasted yellow potatoes:


Plating:

Yes, those are two kinds of potatoes. I had use up the potatoes before they went bad, so I ended up making mashed, too. I used my food mill on the potatoes, but my family seems to like my regular lump potatoes.

Not shown: salad. I also made a pumpkin pie, but mainly because I had a crust to use. Anyhow, delicious dinner. I have a chicken marinating that I'll be roasting tomorrow.

[hoovarmin]

Love not letting food go to waste. Great looking side of pork with those potatoes

[HotSun]

hoovarmin , side of pork 🤣🤣🤣

[RichieB]

End result from the rye bread bake and top round cook.

[Jfrosty27]

Great looking sammich! Yum.

[SheilaAnn]

Ok, so here is the pork chop…. Quick brine and cast iron sear. Roasty potatoes and sautéed spinach.

[SheilaAnn]

HotSun I know, right? Great minds!

Pulled at 135*F while I sautéed up the spinach.

[smokenoob]

Chop chop!!!

[HotSun]

Thanks for the answer SheilaAnn !

[hoovarmin]

Chicken au Four

[HotSun]

Yum. Looks like nice comfort food for these cold days.

[Elton's BBQ]

Looks really good!

[Mosca]

Just dinner.

Steamed broccoli, roasted butternut squash, pesto chicken.

[realdocBBQ]

20 lbs of pork butt on The Duk backyard offset this morning. 13°F... brrrrrr....

[GolfGeezer]

Wildfork Cowboy Steak (3 lbs), SV at 132* for 2 hours, then nuclear sear on SnS kettle. I used a full chimney, but for this fatty steak, maybe need to go with 3/4. The spinalis got charred when I held the steak to sear the edge. Still damn good.




My plate with the spinalis section and some eye slices. My bride, not a big beef fan, loved it. That's a win! The creamed spinach was meh.

[Panhead John]

Great job on that steak! 👍