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

[SammyJ]

Sous Vide Ribeyes and eggs cooked in bacon fat

[bbqLuv]

Blue Beard Sam, now that is my kind of breakfast paired with a cup of coffee--Black and Hot.

[SammyJ]

Purple my friend, purple

[Bluetail66213]

Nothing extraordinary here, but I wanted to try the cheapest toughest cut I could find at Sam's. So, stew meat won out because it was reduced for quick sale. Cut out the touch pats and sliced against the grain and the made a great beef and pepper dish with bell peppers, onions and sliced cherry tomatoes. Pre marinated the sliced meat with baking soda, sugar and water. The sauce that was Aldo added was a soy, cornstarch and ginger mix. Meat was nice and tender. Next time, I would like to see if I can do it over a griddle instead of in a pan on the stove. Ket me know your thoughts.

Thx

[Jerod Broussard]

Might could run hotter on the griddle.

[hoovarmin]

I phoned it in tonight. Chicken legs in the air fryer, seasoned with Paul Proudhomme's Meat Magic. Boiled asparagus with balsamic glaze and percorino Romano, and Red Lobster cheddar bay biscuits.

[hoovarmin]

JCBBQ 867-5309

[JCBBQ]

Thanks Jenny

[Elton's BBQ]

Nice!

[RichieB]

Ok, didn't go to the pub so I tried to bring the pub to me. I loosely call this a pub burger. I would have preferred on the Spirit but let's just say it's April in Massachusetts. So on the Sizzle. 5 oz. Chuds SnakeBite, bacon, american cheese and Zias Hot Hatch Chile Pepper. On my last kaiser roll. Oh no, another bake coming up. Ignore the potatoes. It a recipe that works well on the grill. 2nd time on the Sizzle. Texture not right.

[Elton's BBQ]

Looks like it worked!

[N227GB]

The weather service posted a Red Flag warning the other day, so it was a good time to use the Ninja Woodfire on the lanai. I'm on my last bit of Famous Dave's Devil's Spit rub. When I was in Dallas last month, I could not find any at the Krogers I visited. Yes, I can buy it online if I want to spend a lot on shipping. I'll get some this summer at Menard's when I'm up north.

Fake smoke ring courtesy of Prague powder.







I made a fresh batch of Lexington Dip, but had been meaning to do something different for a while with this:




The label says True Pitmaster's Choice, so it has to be true. Open Pit is a good starter to riff on. It's not too thick and is more tangy than sweet. So I mixed 1/2 cup of Pit with 1/8 cup of Lexington Dip in a saucepan and heated it. Not bad! I'll try this again in a few weeks after the Dip has had a chance to come together.

[Jfrosty27]

I’ve always liked Open Pit. Goes good on just about anything.

[SheilaAnn]

Childhood memories…… open pit!

[hoovarmin]

Tom Kha Gai for Thursday night dinner in Neptune Beach.

[SammyJ]

Beef And bacon. Tabasco helps with pain.

[hoovarmin]

Sorry you are in pain, Sammy. That's hard.

[RonB]

I hope your pain gets better. Pain sucks.

[BFlynn]

Trying to eat a little healthier

Greek salad


And I guess "reuben bowl???"
- pastrami and kraut over roast turnips



Not bad for mostly leftovers

[ssennott]

Strip Steak and rice

[Andrrr]

Chicken parts on the infamous LG pellet grill, seasoned with my AP rub. My family doesn’t want it cooked any other way now.



p.s. I promise to use and post more about this fantastic cooker I won.

[barelfly]

Perfect!!!!!!!!!!