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

[Richard Chrz]

We were hoping to get out to catch some live music today, But the Sun and the heat told me to hangout indoors and and jam to the vibe of such talented local artists, this region is blessed by the way! It’s always cool to bring the local vibe into the kitchen! There’s a connection there for sure.

Sticking with the not outdoors, we went easy but amazing, Renee had a nice cut of fresh baked ciabatta, garden Lettuce, sliced tomatoes, white onion, homemade pistachio basil lemon pesto, mortadella ( no photo)

I grabbed one of my pittas left it whole, brushed it with whole milk Greek yogurt, pistachio Basile lemon pesto, then salad greens, a healthy amount of mortadella, sliced cherry tomatoes from our plants, purple onion, then whipped up a topping mixture of burrata and some of the pistachio pesto. and spritzed with good olive oil, fresh lemon squeeze, and balsamic and a bit of finishing salt.

[hoovarmin]

Penne, peas and pancetta with a parm cream sauce.

[RickyBobby]

Yeah. I’d crush several plates of that. Beautifully done!

[HotSun]

Oh man, this is awesome. Nice work hoovarmin !

[Potkettleblack]

Winner winner pancetta pasta dinner.

[SheilaAnn]

All this talk of mustard…. A deep dive in the freezer…. Veal sirloin roast. Seared, coated in mustard and topped with rosemary/parm breadcrumbs. Mashed Yukon golds and spinach.





not too bad after being in the freezer for about 5 years!

[barelfly]

Hah! 5 years!! That gives me hope on a turkey I have in the freezer that’s been in there for???

Looks like a great roast!!

[RickyBobby]

😳! Looks amazing!!!

[Potkettleblack]

The Rhône blend… nice.

[theroc]

Grilled swordfish with puttanesca sauce. Served with zucchini blossom risotto.

[Attjack]

This is a tradition here every year. Brats on the river.

[barelfly]

Always enjoy when you post up cabin cooking photos!

[N227GB]

WSJ goodness!

[Spinaker]

Watch out for landslides! (Food looks great, brother)

[SheilaAnn]

Attjack my first thought was Rosé on the River! At my old job, we went up to Northern CA to visit one of the farms. Sac River ran through it.

[HotSun]

Cote de roses, nice play on words.

[Potkettleblack]

I think we hit up that winery back in 2019. I remember a Côte du Rosés.

[JCBBQ]

We just refer to rose as “summer water”. Major consumption ovah heyeah.

[WI Bubba]

Round two of turkey breast today. I messed up my Wild Fork order and forgot to get the un-brined breast so it was another Butterball, but this time I desalinated it for 18 hours in a bowl of water. That solved the salt bomb problem.

Also changed up the rub and used the poultry rub from The Shed plus some extra black pepper. Following the advice from DaveD I ran hotter this time going 325° instead of 275°. This one came out a tiny bit dryer than the last but still very moist and tender.



My biggest takeaway is that turkey breast is nowhere near as daunting as I had imagined it to be. I had it in my head that getting it right and not drying it out was going to be some sort of black magic that I would really struggle with. It's not, and I'm kicking myself for not having taken the plunge sooner.

[DaveD]

Looking good!

[58limited]

Tex Mex beef enchiladas from ArnieTex's new cookbook. They are really good but I was out of cheddar and used velveeta cheese plus a little pepper jack. As good as they are I think these would have been a lot better with the cheddar. Served with Spanish rice - recipe from the same cookbook.

I used home made Masienda red masa tortillas.

I left them under the broiler a little too long but no harm, no foul.

[Michael_in_TX]

I wanted tacos last night, but wanted something a bit different, so I did a Greek American-style taco... thing.

Always like a good chimney shot.



On goes the prime sirloin (HEB had it on sale for $7/lb!) that had been marinated overnight in olive oil, red wine vinegar, oregano, salt and pepper. Did the reverse-sear-spin-grate technique. Works well.



I like a good lean steak.



For the tacos....tortillas, pickled red onions, basil, and diced tomatoes (not shown). Beautiful color contrast. My onions are practically fluorescing.



And with the steak.



I think I prefer tortillas over pitas as they aren't as heavy. This was good and a nice change of pace from a traditionally-flavored taco.

[RickyBobby]

Made a batch of cheese Hot Guts this weekend! 10 pounds ground, seasoned, cased, smoked, and grilled up a couple to eat tonight. The rest will get vac sealed and froze for later consumption. Though, 10 pounds never lasts very long around here.

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[RickyBobby]

Jfrosty27 , I had to prove to everybody that it wasn’t PBR. Lol!

[Andrrr]

Man those look great! I’ve been meaning to try making some, what recipe did you use?

[RickyBobby]

Andrrr, I kind of riff on Bradley Robinson’s recipe from Chudd’s BBQ. He has some great videos on his page about making sausage and I’ve had really good success. I started following his recipe exactly for hot guts for a baseline and have been tweaking from there! Highly recommend! You won’t be disappointed! Looking forward to your results!!!

[Foghorn]

Myron Mixon cupcake chicken.

[treesmacker]

Nice job! I had to look those up - found a video. Gonna have to do that some day because I love the thighs!

https://www.youtube.com/watch?v=I1gyyh6vgOU

[RickyBobby]

I’m gonna have to try this too.

[RichieB]

Is Taco Sunday a thing? For me it is. Used the PBJ'ed chicken from yesterday. My taco seasoning, onion and pepperocini. Added Trader Joes Pinapple Salsa. Works great with chicken and pork.

[barelfly]

You don’t even need to ask….if you ask me!

[barelfly]

I don’t know when the last time I made an actual “ribeye steak”. A few years at least. But…tonight we found a nice CAB Ribeye, some bakers and a butter lettuce side salad. i dry brined for about 4 hours and rubbed with Oak Ridge Santa Maria right before show time!

It’s a bit hot out here in the high desert and I didn’t feel like standing over charcoal or heating the house up using the stovetop/oven…so, I did a CI on the gasser and dang did this just work out perfect! Front sear on a smoking hot CI skillet in some beef tallow then slid the CI pan to the off side until it got to temp (135*).

then sliced and served for some GOOD EATS!!!!!

[JCBBQ]

Hell yeah

[RickyBobby]

Love me some ribeye!

[Jerod Broussard]

The only reason there are other steaks on a cow is to keep pressure off the ribeyes.

[xrodbob]

First ever Tomahawk Steak and honestly first time doing a no kidding reverse sear. I know, "My name is Bob and I'm a BBQ noob". Started with a Wild Fork baby tomahawk at around 2 1/3 lbs. Didn't want to invest in a bigger beast the first shot at cooking one even though it was with a gift card. Thanks again to this fine establishment for have the references to make this a success. Funny is I found another site, and they quoted Meathead for targeting the temperature. Easier to hit a tortoise than a hare!

The only thing was my Weber has the sear burner in between the left and center. I had turned them up all on high after I hit 115 degrees. Moved the steak to the left right away. Don't think I quite got the Maillard reaction with the 1:10 each side x 2 that I thought I would get. But came out just fine regardless for the first shot at it.

Here's the initial setup.



Right before a turn at 90 degrees internal temp. Note the sorry hotdogs SWMBO wanted to have.



Finished product plated and doneness check - OMG it was spot-on! Just got to work on that sear a bit.

[RickyBobby]

Great looking cook!!! Practice makes perfect……. And it’s delicious practicing!!!

[JCBBQ]

Bob!!! Stop being humble, you nailed that cook! 💪💪💪 What I wanna know is who’s the poor bastard who ate those sorry lookin’ (vs tomahawk) dogs?? 🤣🤣🤣

[xrodbob]

Ha. That poor bastard is SWMBO, a.k.a. Mrs. Xrodbob. But she had a few bites and approved so there's that

[Steve R.]

It's been awhile since I posted in these threads, but I finally remembered to take a pic. Had the urge for some wings, so I went all in on the Hardcore Carnivore stuff and used the Tex-Mex seasoning for the wings.


Not pictured: Jess Pryles' jalapeno ranch dipping sauce I made with the Jalapeno Salt.

[barelfly]

Oh yeah!!!!!!!