Show Us What You're Cooking! (SUWYC) - Volume 38, SUMMER 2025

[Michael_in_TX]

Did my tacos again.







At Panhead John 's suggestion, I picked up the HEB Butter Flour tortillas, rather than the standard flour ones I typically get. I like these! I can't decide, though, which one I like better.

The standard flour ones are classic, of course, but these butter ones add just a little extra oomph. They are both excellent. The biggest surprise was as I was toasting them on the grill, they give off an almost movie theater butter popcorn smell that is just divine.

[Panhead John]

Michael, I’ve found the HEB tortillas are better by just heating them up in a pan, rather than on the grill. They only need to be warmed up a bit, with just a few browned spots. Anyway, just my opinion.

[Michael_in_TX]

Panhead John I actually agree. I get the best results in a pre-heated, relatively hot, 8" skillet, flipping ever 20 seconds or so. The grill, while fun, just heats them too unevenly.

[SheilaAnn]

So then I end up at a place called. Mercado Gonzalez today after lunch. Holy Molés (not a typo). This place was amazing! A little history. Gonzalez Northgate Market is a local chain of grocery stores. It’s all Mexico with some American products. Kinda like HMart is Korean with some western products. This place was like Eataly, but for México. I picked up a nice chuck roast, salsa, tortillas, pico, cheese. I had lots of birria consommé left from my last cook. So….



more consommé served on the side…. Not shown.

[barelfly]

Yes please!!!!

[OC Sandy]

Gonzalez Northgate Market it one of my favorite stores! So many fun and tasty things there.

[HotSun]

Looks great, nice plating pic! Our local international market (massive store, btw) has a tortilleria, too, which you could watch the women making them, though they moved it out of sight a couple years ago. Good stuff.

[Spinaker]

Pork belly for an up north trip! Gonna do some Bahn Mi shore lunch! (Yes, you read that correctly)

[HawkerXP]

What no grisly bacon!?! 😂 🐻

[hoovarmin]

Gorgeous!

[TomfromtheSoo]

This is Tuesday night’s wing cook and Wednesday leftovers. Two family packs of dry brined wings.

Left to right - black pepper, Chinese 5-spice, and hot curry mix:


Moved them up top to keep down flare ups:


Finishing off back on the grates:


My plate last night. Forgot to take a photo the first night so posting today:


The Pride of Baltimore smelled the chicken grilling and they stopped by:

[HotSun]

You just reminded me to thaw my wings. Great looking cook!

[HotSun]

I forgot to take an extra pic, so this is simpler than usual. Aldi's brand of bacon cheddar Angus burgers and Kiolbassa kielbasa. I tossed in some 'mystery chips' my dad gave me a while back, for smoke. Here we are about half way done:


Taking a cue from jab688 and scored my kielbasa. The family liked the results. I forgot to take a picture of just the meats (even make them look pretty...oh well).

Plating:

Fresh mango, celery, burger, and kielbasa. Not shown: black beans, rice, and some other odds and ends. It was good.

The only notable thing was this combination: a slice of kielbasa with a chunk of mango. Delicious!

Next up: fresh hummus.

[SheilaAnn]

HotSun try a dash or two of ground cumin in your hummus.

You’re welcome 🫶🏻🤤

[HotSun]

Thanks SheilaAnn , cumin features prominently in all my hummus recipes (I've codified 5, haha). I'm doing a lot, so I'll probably garnish some with za'atar and maybe toast some pine nuts. One of my recipes uses smoked paprika...delicious.

[SheilaAnn]

All hail the hummus whisperer!

A co-worker also told me she was taught to ad a small ice cube or two while blending?

I’ve also garnished with a dukkah blend, too.

[RichieB]

Italian theme. Ravioli, cheese alot of cheese. It's Mama Rosie Jumbo Ravioli. Filled with ricotta and pecorino ramano cheese. My wifes meat sauce. When I heat it up I add grated Parmigiana. Then when I plate as to can see, more Parmigiana. A slice of toasted and buttered cibatta. Paired with a cabernet.

[jayjordan]

Baby back ribs on the Traeger using Meat Church method.

[DaveD]

Those look fabulous!

[Finster]

hope you wore a bib. 😋

[Ballejo BBQ]

Independence Day weekend ended with some awesome cowboy ribeyes, paired with mushrooms and asparagus! The steaks are about to get seared to perfection!

[hoovarmin]

Beautiful!

[bbqLuv]

Sous Vide pork Sirloin Tip, 6-7/10, a little over cooked
Tossed salad with egg.
On the plus side, I slathered the roast with a small amount of mustard and seasoned with homemade SPG
Seasoning was quite good on pork. measured in Parts. 8-course black pepper, 3-Lowry's salt, 3-Kosher salt, 1-grounulated garlic. 8-3-3-1.

Ray's sugar free BBQ sauce. A bit spicy but good.

[Attjack]

A simple ground pork stir fry in romaine leaves, easy and delicious.

[theroc]

most excellent

[SheilaAnn]

Love lettuce wraps!!

[HotSun]

Very nice, looks delicious. It's been a while since I've done something like with with romaine, so you've inspired me.

[TripleB]

Having some fun and decided to grill a spatchcock yard bird on my PK360 Santa Maria attachment with some small oak splits. Dry brined 4 hours with one of my rubs and finished with AR Simon & Garfunkel seasoning. Slathered with a garlic/lemon butter mop sauce while grilling and then finished indirect in the PK360 after I got the skin/char color I wanted on all sides of the bird.

And of course, forgot to get a picture after pulling it off the grill and serving

[theroc]

Great technique. Love that SM attachment.

[mrteddyprincess]

SM attachment for the PK 360 is the best dang thing ever! If It's not raining, that's what I'm cooking on this summer!

[Starsky]

Found a prime brisket packer buried in my chest freezer for 2 years

[TripleB]

I’ve never seen a brisket “scored” before. Interested to know why you utilize this technique and what you believe is the desired outcome. And a beautiful brisket by the way.

[Starsky]

I left most of the fat on it and decided to run the knife across it so I could get the rub through to the meat surface

[RichieB]

I converted the Sprit to griddle mode today, its been awhile. I suspect its there for a fair amount of time. Tonight Andouille Cajun Sausage. Trader Joes Fire Roasted Pepper and Onion. Along with their Herb Seasoned Potato Wedges. This Sausage brand is North Country. I really enjoy taste and just the right amount of heat.

https://ncsmokehouse.com/products/sausage/andouille-cajun-style-sausage/

[Purc]

Chicken thighs dry brined with Meat Church's Holy Voodoo rub, grilled on the Weber Kettle and Vortex. Thighs finished with Meathead's Alabama White sauce: recipe on the free side.
.

[barelfly]

I bet that’s a great combo….voodoo and white sauce!!

[Michael_in_TX]

Holy Voodoo is my favorite chicken rub.

[HotSun]

As promised here is hummus, but I was in a rotten mood so I didn't take any pics while making it. For my own reference, this is hummus recipe #5. For all of you all, this has chickpeas/garbanzos, tahini, lemon juice, cumin, salt, garlic, olive oil.

I left one bowl 'naked' and may dress it up tomorrow. These two are garnished with smoked paprika (top) and za'atar/EVOO (bottom):




Flavor is underwhelming, but this usually takes a day to settle in, so I will try it tomorrow at lunch. I'm wondering if my tastebuds are blunted or if I screwed something up. Weird, because this is our favorite recipe. The hummus is a little chunky, which means I should have cooked the chickpeas a little longer.

Alright, bonus pic taken two days ago when I cooked the chickpeas. I just liked how the oil pooled in perfect circles (oil used to minimize foaming in the pressure cooker):


Next up: egg roll in a bowl, blackberry jam, and chicken wings (maybe).

[barelfly]

A few bites of that goodness and you should be a ok and ready for the weekend!!

[TripleB]

I love making hummus. Use to cook my chickpeas as well. Found that Goya chickpeas in the can were just as good....seriously. And twice as easy. Great job on the hummus.

[HotSun]

TripleB , I agree, canned chickpeas work better when it comes to texture. Canned chickpeas are soaked, cooked, then pressure canned, so they are practically cooked twice. I can always can some myself (I have a large and cheap supply of dry chickpeas). Good thinking!