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

[DaveD]

Very likely my final SVQ cook at this house - and maybe second to last of any description. We move starting a week from Monday (maybe even Sunday), and I have a chuckie that I plan to smoke mid-week, and that'll be a wrap until we get set up at our new home in southern Delaware. For the rest of our meals, it'll be leftovers and takeout...

Angus Choice boneless ribeye, almost 2" thick, weighing in at 1.45lb/660g. Dry brined it for about six hours, then dusted with garlic powder and coarse black pepper and into the meat jacuzzi at 132/56 for a little under three hours. Then dried off, a light hit with some Uncle Chris's Extra Fancy, and seared on the GrillGrates as hot as I can get 'em on the gasser.









Served with a twice-baked honkin tater (cheese, bacon, milk, sour cream, butter, s/p, green onion) and some broccoli. Incredibly tender and juicy, and the sear was damn near perfect. SVQ for ribeye is an ironclad must for me now, I've had such inconsistent results by every other method. This is almost impossible to screw up - and if anyone could do it, trust me, it'd be yours truly.

[hoovarmin]

Beautiful sear and perfect on the inside Dave

[PGH_RAM]

For the past three and a half years I've been running a Dungeons & Dragons game night and cooking for some neighborhood kids on Thursdays. Tonight was our last night because I'm starting a Master's degree program in June and, for mental and medical reasons, I just won't have the energy for it on top of a full course load. So, I decided to pull out some stops and make a nice farewell dinner for them.

Chicken thighs seasoned with SPG cooked on my Weber kettle using the vortex and a couple of chunks of applewood. The vortex got the skin bite-through perfect in about 45 minutes flat.


Alton Brown's "Once and Futures Beans", which are one of my all-time favorite recipes.


Served with coleslaw (Hey Grill Hey recipe) and Big Bob Gibson's Alabama White Sauce from right here.


The kids demolished it. Even the skinny kids went back for seconds.

[DaveD]

I am a D&Der from waaaaay back, when there were only pamphlets, in the early 1970s. I know that bond of a group of campaigners...

[PGH_RAM]

DaveD if you ever want to recapture some of your misspent youth, let me know. I also run an on-line game (campaign, not one-shots) for some grown up friends every Sunday from 12pm-3pm Eastern.

[DaveD]

PGH_RAM That is so freakin cool. It's been a solid thirty years since I last did any gaming with other people. I've scratched my itch with computer games, going way back to the old Forgotten Coast PC games, leading to Oblivion, Skyrim, Dragon Age, Baldur's Gate (the recent v3 is AWESOME), and lots of others in the more sf realm, like Mass Effect, Fallout, etc. Also very big on the "evolved" Assassin's Creed games, very rich historical settings in those.

[Michael_in_TX]

After days of eating leftover ribs (yum!), I wanted something light(er). So....flank steak dry brined for two hours then an additional two hours in equal parts olive oil and red wine vinegar. Seared and cooked in cast iron and served atop arugula with cherry tomatoes, and dusted with pepper (Flat Iron!), finishing salt, and parmesan cheese.

[DaveD]

Beautiful. You have a strange defintion of "lighter"

[Spinaker]

A whole boat load of Sota Hot Chicken Sandwiches. These are so good, the DEA has a warrant out. Enjoyed by all. Pictures were rushed because I was too busy making them. Thankfully I had a team to help me assemble them. I had to use chicken breast, instead of thighs, because that is what the ladies wanted...........pick your battles boys.

[Andrrr]

They wanted breasts instead of thighs? Did you try telling them they're wrong? I heard that works. 😂 Thankfully I’ve converted my wife on this matter.

[Spinaker]

Hahahaha, it was 5 against 1. I had no chance. Jokes on them…..the sauce base is lard and butter and they freaking loved it. None the wiser. 👊🏻😂

[HouseHomey]

I’d eat that!

[Mosca]

BLT cheesesteak wraps. Don’t call ‘em Philadelphia!

I make 1lb of shaved steak into 4 HUGE wraps by cutting up loads of peppers, mushrooms and onions, so each wrap has only 1/4lb of meat, but tastes great anyhow. So Mrs and I have cheesesteak wraps 2 nights in a row, using leftovers the second night. I decided to go full apostate with mine on day 2.


I browned up a tomato,




Added 3 slices of cooked bacon,




Dumped in the leftover cheesesteak mix + 4 slices of American cheese,




Added lettuce and sour cream,




Wrap, plate, add sides, and serve!




It was really good, but there’s a lot going on already before adding the bacon lettuce and tomato. The extra effort was a wash; for the difference in flavor, I’m going to save the time and tomato for something else next time.

[smokenoob]

bought some lobster tails from Sam’s Club and they’ve been in the freezer for a month now and I’ve been thinking about them…, Been under the weather last few weeks (what the heck does under the weather mean 😂) so now I’m feeling good enough to break it out and cook it. Decided to blanch it to get it out of the shells and then sous vide it two different ways. One was in garlic and butter for a warm lobster roll. The second was in just butter and then refrigerated and mixed with mayo, chives, celery, and red bell pepper and lemon for a chilled lobster roll. Came out pretty good. I recently learned to throw the shells out in the Bayou because last week I threw the calamari remains in the trash and it stunk to high heaven 🙄😂😁 Not to mention the flies and the maggots, which my dear wife reminded me of😂😁

the four lobster rolls I cooked came to about $25 which is exactly what one lobster roll cost at the lobster truck down the street so I’m feeling pretty good about that. Lots of laughs.

[smokenoob]

Andrrr oh! that’s probably why I had a craving for something “under the sea” 😁😂

[Andrrr]

Ha! Nice job on the rolls by the way. I haven’t even had breakfast and I want this now.

[hoovarmin]

Great idea to SV the lobster tails. I'll bet that came out perfect.

[ItsAllGoneToTheDogs]

Turkey wings were on sale and no thunderstorm was gonna stop me!

[theroc]

Nice. My favorite part of the turkey!

[JCBBQ]

Man that cooker is such a looker! Chef’s kiss!

[Huskee]

Me and my "bros from other mo's" are having a garage band jam session tomorrow and I'm smoking up a 9lb pork butt (cut in half) and a 5lb chuck roast today to reheat for pulled beef & pork sammiches & nachos tomorrow.

Using the 26" kettle w/ SnS, Jealous Devil XL briquettes, a couple small pieces of oak & ash wood, and at the start of the smoke thru the second third I added fat trimmings to the coals at somewhat regular intervals to get that little somethin' extra.

[TWBarbecue]

Looks fantastic!

[HouseHomey]

Fabulous.

[JCBBQ]

That bark though…😍😍😍

[BKYDBBQ]

What's a better way to end National BBQ Month...pork butts and ribs...



Friday evening all prepped with SPG...


Saturday morning...getting things started...

[barelfly]

That’s a big cook!

[fuzzydaddy]

Pork tenderloins slow smoked then a quick sear. Herbs de Provence seasoning. A thin coating of mayo before the sear which helps with the browning.

[Skip]

Looks Great! A favorite pork cut at our house.

[hoovarmin]

You've got that method down!

[radiodome21]

Needed a quick dinner as my son had his 8th grade graduation last night. Shrimp 🦐 skewers again. Meatchurch’s rubs again. Half holy voodoo and the the other Deez Nuts. DN for the victory.

[hoovarmin]

My 9 year-old boy saw a jar of DN at ACE a few weeks ago and called to me at the top of his lungs for all to hear, "Dad, look! Deez Nutz!"

[Smoke em if you got em]

Made some Black Angus meat purchases a couple of days ago from a local butcher shop. We ground a whole brisket and a chuck roast for almost 14 lbs. of hamburger and grilled a tri-tip over mesquite charcoal for dinner yesterday. The tri-tip was melt in the mouth awesome!

[SammyJ]

looks good!

[SammyJ]

3.5# Bone in pork loin roast. Yes, a fireboard probe.


77 Minutes at 425F



I will do some trimming next time

[Andrrr]

77 minutes huh?

[Mosca]

It’s still cold and raining here in the Mid Atlantic. Even though the trees are green and the grass is long, it just feels like a green winter. We can’t get out on the deck to grill anything. So I gotta do these hot dogs indoors.

Still ‘n all, it’s a damn good dog. Gouda cheese melted on a Martin’s potato roll, pickled habaneros and serranos, onion, mustard and ají merken sauce.

[hoovarmin]

That's a great looking Dog!

[Michael_in_TX]

My indoor hot dog never look that goo!

[HouseHomey]

Outstanding sir. I can’t do raw onions and peppers anymore but I do love them. Messes up my salsas too. No Pico for me.

[Richard Chrz]

Double 1/4 lb with cheese and mushrooms on the Weber Kamado Plancha.

[Panhead John]

Ya know, we don’t HAVE to have the next MeatUp down here….🤔

[HouseHomey]

This is me kissing your ring sire.

[Spinaker]

Good to see these baskets again!