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

[DrJimmy2112]

Pepper crusted pork belly smoked on Oklahoma Joe’s Bronco 2.0

[Michael_in_TX]

I need to do this again. It was so good.

[PGH_RAM]

Fajita night!

I finally got a chance to use my SnS plancha. That thing is a beast! Weighs about 4,237 pounds. It heated up pretty quickly and very evenly. I think I got the perfect char on the veggies and the skirt steak (on sale at Aldi for $6.99/lb) came out beautifully. I made a slightly modified version of this recipe for the marinade: https://www.seriouseats.com/quick-fi...fajitas-recipe

At one point I accidentally slopped too much tallow on the plancha, and it dripped onto the coals starting a flare up which spread to the cooking surface. Hence, the pic with blue flame dancing across the top of the griddle.

[fzxdoc]

Ooh la la! Great-looking grub. Enjoyed seeing the dancing blues too.

Kathryn

[Finster]

that looks fantastic.
Did you spread the coals evenly under the plancha, or did you go with a 2 zone and safe space?

[PGH_RAM]

Finster I spread the coals evenly because I needed maximum cooking area. If I had been cooking fewer veggies and less steak I would have gone 2 zone.

[SheilaAnn]

Reversed seared boneless ribeye. Kale and Boursin stuffed Campari tomatoes. Bad pic because I already sliced off a bite.

[Michael_in_TX]

Stuffed tomatoes! That sounds like they would go perfect with steak!

[SheilaAnn]

I was channeling my tomatoes Provençal from last weekend.

[texastweeter]

Swap the devil fruit for stuffed onions and id attempt a backflip

[troymeister]

On the Blackstone: Grilled Italian Sausages with Giardiniera and Mozzarella Stuffed Inside, Grilled Caprese Eggplant, Bell Peppers and Mushrooms. Broccoli too....Oh Yeah!

[hoovarmin]

troymeister you've talked me into it

[fzxdoc]

I may have to do that eggplant thing, too, troymeister and hoovarmin because that grilled eggplant caprese looks delicious. Is the eggplant slippery going down, or does it have some texture, Troymeister?

K.

[troymeister]

fzxdoc I find, salting and patting dry the slices really helps to have some texture to the eggplant. I was using my Blackstone on high heat too. Dusting them with chickpea, almond or regular flour really adds some texture too. But once refrigerated, they tend to get a little slimy.

[TripleB]

Had a Gourmet Club reunion yesterday. We started the club back in 1997 and stopped it in 2011. Fun to have everyone back together.

As is usual with me, I started taking pics but then got wrapped up in the day and forgot to take anymore. The plan was
to serve smoked spareribs. Which we did, but with two separate rubs (S&P and SheilaAnn Sassy rub). Then served dry with three accompanying sauces for people to try (Vinegar, Honey Mustard, and KC style).

Smoked the ribs the 1st hour with Oak and then finished the rest of the cook with Cherry.

So, of the eight guests - five liked the Sassy rub the best. Why to go Shiela Ann. I made sure that I dropped your name when talking about the rub.

Sorry I did not take more pics.

[SheilaAnn]

What a great crew!!! Glad the rub was well received. 🙌🏼

[barelfly]

What a fun time!

[hoovarmin]

Strange things can happen on a Sunday afternoon. I taco'd up some fried bologna with kewpie mayo and cheddar cheese for lunch.

[Michael_in_TX]

Astonishing how often the answer is to "Will it taco?" is yes.

[SheilaAnn]

💕💕💕💕💕💕💕

[fzxdoc]

Must've been a full moon.

K.

[58limited]

Venison Tikka Masala, but Southwest fusion: I made a lot of the base sauce with red Hatch chilies and some New Mexican seasoning last fall and froze it. This is hella good!

Masala on the left, curried black eyed peas top right, red lentil curry (Dahl) lower right.

[SammyJ]

Snake river Farms Wagyu Brisket 13.5 pounds. Secret Santa Reveal at

https://pitmaster.amazingribs.com/forum/pitmaster-general-discussion/secret-santa-aa/1665439-yo-ho-ho-ho-secret-santa-2024?p=1737750#post1737750

[Jerod Broussard]

Love my knife that resembles yours.

[texastweeter]

Dalstrong shogun slicer?

[58limited]

texastweeter I have that one, great slicer.

[Jerod Broussard]

Round 2 of, 2 Briskets & 54 Country Style Ribs.

First round served yesterday evening. Second round being served tomorrow evening. Will reheat the brisket tomorrow while the CSR's are chugging along. Both cooks to serve 70 peeps.

Foiled up some edges that were getting ahead.

[hoovarmin]

Nice!

[fzxdoc]

I bet the briskets went first and fast, followed by the CSRs at a slower (but just as tasty) pace. Did you slice or pull the CSRs?

Kathryn

[texastweeter]

Garlic bread pizza

[SheilaAnn]

I made these Friday. They just didn’t look this good, so I didn’t post.

Dear stouffers, s*ck it! 🤣🤣🤣🤣🤣

[58limited]

Oh wow, looks so good and so simple to make. Gotta do this soon.

[bbqLuv]

Thanks, this reminds me to do the same.

[TomfromtheSoo]

Baked Beans. Going camping this week and bringing the beans.

My grandfather’s recipe passed to me by my mother. Traditional Navy Beans, molasses, brown sugar, mustard powder, etc.

Fresh out of the crock:

[hoovarmin]

Glad I'm not gonna be in the tent with you guys, but darn those look great!

[hoovarmin]

My youngest daughter is crazy about Raising Caine's chicken and we stopped there on our way home from Orlando last weekend. I found a knock-off recipe for their chicken tender box and made it for her tonight. Mine was better, lol.

[fzxdoc]

This is the recipe I use for Raising Cane's knockoff sauce:

½ cup mayonnaise
¼ cup ketchup
¼ teaspoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon Tony Chachere’s Creole Seasoning

from https://southern-bytes.com/raising-c...n-make-at-home

You got a great scald on that chicken--kudos!

[hoovarmin]

fzxdoc the Tony's sounds like a great idea to add next time.

[fzxdoc]

I thought so too. I've made that recipe and it's pretty tasty. The TC'sCS gives it a nice zip.

K.

[Sid P]

Veggies and chicken marinated in McCormick’s Garlic & Herb, and grilled on the Weber kettle. I should have started the onions and peppers 5 minutes ahead of the rest, but they were still good. The mushrooms, tomatoes, and chicken were perfect.

Before grilling:


The final product:

[hoovarmin]

Good eating incoming!

[Finster]

McCormick's Garlic & Herb is good stuff....
Nice cook!

[Sid P]

Finster Yeah, we love it. Thanks!

[RichieB]

Being inspired by the outstanding cooks of Panhead John I followed his culinary skills. Trader Joes Hatch Valley Chili Mac and Cheese. Along with a bit of toasted ciabatta with butter. I tasted it after the cook. I felt for me it needed a kick. So, I added some FlatIron Hatch Pepper.

Pre cook frozen

Ready

[Panhead John]

Wow! Looks like I taught you well! 👍

[RichieB]

Panhead John yes, you're a role model for these highly complex and competitive cooks. Oh boy, talk about a slow night. Respect.

[Panhead John]

You should check out my new YouTube channel @MicrowaveMaster

[Smilner]

Rotisserie chicken on the kettle

[Smilner]

Sid P turned out really good. Best one I’ve ever made

[Finster]

Wowza! 😋

[mrichie1229]

I need to try this!