Show Us What You're Cooking! (SUWYC) - Volume 37, Spring 2025

[Michael_in_TX]

Leftovers from yesterday's pork belly cook. The belly pieces in the borracho beans worked so well, I did it as a main dish tonight.

Some of HEB's Shiner Bock borracho beans with some Flat Iron Dark & Smokey seasoning, the leftover pork belly, and some toasty bread.



It might not look like there is much pork belly in there......and you'd be right. It is stupidly rich and two pencil-width slices are enough for me!

[hoovarmin]

I'd tear into that

[OC Sandy]

As a small nod to Cinco de Mayo I cooked some quesabirria tacos on the flattop. I love making birria, not only for tacos but also to have leftover meat and consomé for other creations.

[mrichie1229]

I need this! Beautiful plating.

[Smoked Transistors]

Very nice, bring on the spicy salsa!

[Elton's BBQ]

This looks so good!!!

[radshop]

I'm near the end of the whole cow I bought, and saved one of the best for almost last, a tenderloin that I'm cutting into filet mignon.

[barelfly]

Cinco de Mayo!!!!! Tequila Lime Shrimp Tacos with cauliflower Mexican rice and table side guac!! And an Ancho Margarita!

[SheilaAnn]

Michael_in_TX as well it should be

Cheers!

[barelfly]

Michael_in_TX I mean…..who want’s to have to make another margarita while you are enjoying tacos

[mrichie1229]

Everything's bigger in New Mexico?!? 🤷♂️

[bbqLuv]

Traegerized Pork Sir Loin TIp

[SheilaAnn]

No pics or it didn’t happen!

[Panhead John]

It sure “sounds” good!

[mrichie1229]

I cannot see the pictures, but I can imagine it looks delicious.

[Santamarina]

What better way to celebrate an Americanized Mexican holiday than with Americanized Mexican food?!?

I give you Gringo Tacos.

Seasoned ground beef, sour cream, lettuce, yellow cheese, and a little Tapatio for good measure.

[Mosca]

Never sell short gringo tacos. They’re popular for a reason.

[Santamarina]

barelfly Normally I fry corn tortillas for gringo tacos, but my youngest just got braces a few weeks ago, so I’m trying not to make food too difficult for him to eat.

[Santamarina]

I agree with y’all…there’s a time for proper Mexican tacos, and a time for gringo tacos!

[theroc]

Been craving a steak for months now. Not quite ready to fire up the SnS or Buckaroo yet so cooked a couple of strip steaks sous vide and seared in the Weber gasser. The sear burner does a credible job. Served with potato and Swiss chard.

[SheilaAnn]

Wait…. Potatoes and Swiss chard? 🤯🤯🤯🤯🤯🤯🤯🤯🤯

[theroc]

SheilaAnn Yes, with smoked paprika. Great flavors.

[SheilaAnn]

theroc with a beautiful double pork chop? What the what?

[DaveD]

Operation "Eat All The Meat in the Chestie Before You Move" continues. Wild Fork pork loin, dry brined for 9 hours, then doused with a blend of garlic powder, coarse black pepper, thyme, and sage, and into the sous vide at 140/60 for about 20 hours. Pat dry and sear on the gasser with the flat side of the GrillGrates.






Plated with half a honkin baked tater and the asparagus that I erroneously said we'd had with the previous cook, but which fzxdoc Kathryn's eagle eyes caught me on Very tasty, super tender. Refrigerated the rest, and will slice it up today to vac seal for lunchmeat - the last lunchmeat produced in this house. We will have room for a meat slicer in the new place, so we'll be able to have sandwich-thickness slices soon!

[Smoke em if you got em]

Rack of lamb and potatoes off the grill had them with a tossed romaine salad (not shown). I forgot to take a picture of the chops sliced up, I guess I was too anxious to dig in.

[mrichie1229]

I have a few racks in my freezer. I need to try cooking them this way. Looks delicious!

[Mosca]

Smashburger tacos! Griddle is down because of an all day rain, so I improvised an assembly line on the stovetop and held warm in the oven.




6 to a pound:




lettuce, tomato, onions, pickled peppers, and fake Big Mac sauce:




These are actually easier than smashburgers, because you don’t have to butter and toast a bun. And they are easier to eat, too, especially all loaded up.

[Mosca]

Andrrr yep, exactly. I had the burner on low and let the residual heat from the burger do the melting. I had the same thought you did, that regular cheese-melting heat would burn the tortilla. Mrs Mosca is pretty picky, and she ate two of them.

[Elton's BBQ]

This was a great twist..

[N227GB]

Great take on smash burgers will have to try!

Posted from my phone

[Michael_in_TX]

Back at the recent Meat Up, after eating at Tejas, we were all standing around or sitting at the outside tables in our food comas and trying to corral ourselves into what vehicles would take us back to the hotel.

Scott Moore, the primary owner of Tejas, happened to walk by where I was sitting. He asked how everything was, and I said it was excellent, but especially the pork belly.

He remarked that he would like to turn that into a pork báhn mì. Fireworks went off in my head and I decided that when I did a brisket-style pork belly, I'd try to do that.

So let's do it!

First, we slice the remaining pork belly. I got a good meaty one, now that I look at it.



Next, I got some Pepperidge Farm rolls going in the air fryer. (Seriously, for rolls: 385 F at 2 minutes and they are perfectly toasty!) I then got some slices of my leftover pork belly going in a skillet over relatively low heat.

Obviously, you just want to heat this up, not cook it. This is stupidly delicate as it is, so don't over do it. (It is easy to overdo it!)



Let's assemble! I did not get any good photos of this, but here is what I did. A little bit of mayo on the bun. Then some Maggie seasoning.....which seems to be a Chinese-Vietnamese soy sauce. To my taste it is a delightfully "earthy" soy sauce. It is very salty. A few dashes go a long way.

Then the pork belly. Then a quick drizzle of some Bachan's Japanese BBQ Sauce. (I debated between this and oyster sauce. I think I made the better choice. While Bachan's has some sweetness, the oyster sauce would have overpowered the pork.)

Then.....Vietnamese-style pickled carrots (after salting heavily and rinsing, 1:1:1 sugar, water, white vinegar).....then fresh cucumber slices....then fresh jalapeño slices.....

THEN....an excessive, ridiculous, obscene, perhaps even criminal amount of cilantro!



Hell, yeah.



Arguably, the best sandwich I have ever had. I thought with as rich as brisket-style pork belly is, I would never do smoke pork belly again. No...I absolutely will be doing this again, for this sandwich, specifically.

Of course, now I have a quart of delightfully tangy carrots that I need to find a use for.....



(Suggestions welcome!)

[DaveD]

That is truly an ungodly amount of cilantro! Makes me think of the line from Butch Cassidy & The Sundance Kid in the opening train-robbery scene... "Think ya used enough dynamite, there, Butch?"

[barelfly]

Yes, there is a pork belly bahn mi sandwich from Meathead - and OMG is it to die for! I think he uses a 5 Spice rub for it as well. I highly suggest it to pair with the goodness you made!

[JCBBQ]

DaveD I lol’d

[hoovarmin]

Chicken cutlets from our previous night's Katsu reheated in the air fryer over spaghetti with a butter-garlic-lemon sauce and Pecorino Romano, some steamed asparagus. Cleaning out the fridge.

[JCBBQ]

RhodeHog I kinda did that with my son using the paprika app. He cooks a lot. I’ll try w my daughter too, thanks for reminding me!

[hoovarmin]

JCBBQ I just told my son to download the Paprika App this week. I'm getting all my kids to do that.

[mrichie1229]

Gourmet leftovers. Yes, please!

[DaveD]

Taco, Taco Man! I want to be a Taco Man... Gringo tacos for Taco Tuesday last night. Sauteed some chopped sweet onion in a dollop of smoked wagyu tallow, then added the 85/15 ground beef seasoned with salt, pepper, oregano, garlic powder, Hatch red chile powder, and cumin, with my holy trinity of sauces for tacos: medium taco sauce, Monroe's red chile sauce, and Heinz "Simply" ketchup, HFCS-free with very few ingredients overall.





Yer basic iceberg, tomatoes, shredded cheese, and (lite) sour cream toppings.




Pretty hard to screw these up! My lovely bride deemed them among the best I have made (which is a LOT).

[DaveD]

Jerod Broussard I learned this from my Mom, about the furthest thing from "street" there was!

[Jerod Broussard]

Yeah, we lived on a RR (rural route), then came 911 and names.

[mrichie1229]

I'm usually not a fan of gringo tacos (package seasoning is flavorless), but I could get behind this.

[SammyJ]

Kettle has been cleaned, and setup for BRATS. Stay tuned.

Kettle is running at 350F, with only half the vortex lit.



Found this gem on facebook a few years ago, great for spraying oil on the grates, I use Avocado oil.



Brats got done in 60 minutes. Thermapen my most important tool.

[fuzzydaddy]

Chicken wing pieces cooked on my SnS kettle yesterday.

[fuzzydaddy]

HouseHomey I used a 50/50 mix of a red meat seasoning (Meathead’s) and Herbs de Provence.

[Grillin Dad]

What's your setup on the kettle? Looks like you're cooking the wings on a grate over a rotisserie ring. I'm thinking that could be genius

[fuzzydaddy]

Grillin Dad you are correct on the setup! The SnS is near center. A ceramic piece is on the regular grate, a few stainless steel spacer nuts on it, then the drip pan. Cooking on the rotisserie ring's grate. This gives me full grate indirect like a kamado setup. I'm getting fairly even heat cooking the wings at 350-375 and the bottoms get brown so don't need to flip them.