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

[barelfly]

Travel day tomorrow, so St. Patrick’s Day dinner a day early for my wife and I. And….roasted potatoes and carrots will always be the way I go with corned beef from now on!





Sláinte!!!!!!!

[rmeugene]

Pork chops that spent a few hours in the blonders brine and then onto the Weber gasser with a simple bbq sauce. That brine makes for such a moist chop.

[RichieB]

Cajun Sausage and Rice. Done in the Dutch Oven. Nice heat and taste.

[Clawbear57]

Cajun good.

[rgtrello]

I smoked some ribs on Saturday and on Sunday I turned the leftovers, including the baked beans I prepared, into BBQ Nachos. Turned out fantastic

[theroc]

Oh my

[bbqLuv]

BBQ pork rib Nachos. Great idea.
Thank you for the idea.

[hoovarmin]

Great idea

[dpearce]

Little windy today in central Ohio, but did manage to get some brats, sauerkraut, and some chicken thighs on the smoker today!

[captainlee]

I smoked in the wind here today, I feel your pain.

[HawkerXP]

..., ..., ...!

[bbqLuv]

I didn't cook the Costco dog



I did fry up some chicken, veggies, bacon bits, and seasoned with a splash of Italian Dressing
Pretty good.



But so sad, I am out of PBR

[Skip]

Pulled Pork Burrito, Salsa, Chips, Sour Cream, and Avocado.

[Elton's BBQ]

Looks really good Skip

[Clawbear57]

L wish I could get my mom to eat Mexican. Looks delicious.

[JCBBQ]

Another pizza. This one w 2 minute red sauce, mozzarella, caramelized onions, guanciale, with pecorino and pepper flakes to finish.

[hoovarmin]

Magnificent!

[SheilaAnn]

Show off! Seriously, love this!!!! 🍕🍕🍕💕💕💕

[JCBBQ]

SheilaAnn lol I’m tryin’!

[Thunder77]

Pork fried rice from The Wok by J Kenzi-Lopez Alt. Yum!

[Elton's BBQ]

Ribloin roast on the gasser today..

[Elton's BBQ]

Thanks Clawbear57

[SheilaAnn]

@Elton’s BBQ looks like Flæskesteg

[Elton's BBQ]

You are spot on SheilaAnn

[Michael_in_TX]

My flight got cancelled yesterday, so I needed something fast to cook, so I picked up some NY strips at HEB. I seasoned them with some Meat Church Holy Cow while the charcoal got going.

Flipped every minute until they were 135 F. (I wasn't thinking....I do skirt and flank to 135, but prefer strips at 130 F.)



Sliced up....



Served with instant mashed potatoes.



Not too bad for USDA Select steaks.

[SammyJ]

Just some hot wings.

Lot of space open, from the guy who used crowd butts and wonder why they took long.

[Clawbear57]

Winner, winner chicken wings.

[RichieB]

Happy St. Patrick's Day. Hope y'all are getting your Irish on. I did, sort of. I did a corn beef, store bought, sorry Meathead . My intention was not the traditional with potatoes, carrots and cabbage. I did use the masters method per his recipe for the beef. I want to have it for sandwiches. My in house butcher (wife) took the fat cap off prior to cooking and sliced post cook. I made a traditional Ruben on my rye bread. I'm doing the Irish Jig. I forgot to get Guinness. So I made do with a local favorite.

[barelfly]

My kind of sandwich!

[TripleB]

Happy St. Paddy's to all as well. Below is a pic of my Corned Beef and Cabbage. Should have used a white bowl to show the deep, rich broth.

- Desalinated store bought corned beef Flat and Point (Point for pastrami) for 24 hrs.

- SV'd both at 145d for 30 hrs. Vacuumed sealed pouch contained Guiness stout, beef broth, onion and corned beef seasoning.

- After 30 hrs, decanted pouch contents into pot, added 1 can of beef broth and simmered potatoes and carrots 15 minutes, added cabbage and simmered another 15 minutes.

- Served with a Horseradish sauce.

Best CB&C I've ever made. Meat tender, but firm. Veggies done. Broth rich and seasoned.

Cheers

[kevinoakes]

Cannot beat these Niman Ranch pork tenderloins. Too easy to smoke ‘em and give them a little flash char at the end. Delicious!