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

[SheilaAnn]

Weber with SnS was put to work today! Smoked tomatoes gifted to me from my boss. And did short ribs withMH Red Meat rub. Corn from FM and slaw.

[captainlee]

Nice. We just bought a case of tomatoes from a farm, I need to smoke some too. Our greenhouse Roma's are starting to get ripe we use them for tomato sauce.

[Ace]

First run on the new PBC. It'll take me a couple of cooks to get used to this cooker so I'm doing another run tomorrow.
Had the sausage for dinner tonight and the chicken was pulled for tacos next week. Very tender and juicy.

[DaveD]

Looks like you are off to a solid start...

[HawkerXP]

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[theroc]

Fresh local halibut grilled. Served over farro with summer vegetables.

[treesmacker]

Beautiful presentation. Bet that was delicious!

[Attjack]

Thai food on the deck. We're enjoying the Holy Basil from our garden down below 👇

[Henrik]

So fresh!

[DaveD]

It was a glorious day yesterday here in the LSD, and I took advantage by smoking up the pork butt I got from Hickman's butcher shop. It was cut to order, and they deboned it and tied it off with twine before vac sealing it at point of sale. It got 2 days of dry brine before going on the SnS kettle with B&B coals and apple chunks.

The fat cap was thicker than what I would typically leave on, but I wasn't going to cut off the twine and trim it, just went for it.


I used a combo of what I had left of my current batches of Jenni In A Bottle and Central BBQ rib rubs, which added up to just enough to thoroughly douse the cut.


Under ideal weather conditions, the kettle behaved superbly all day. I deployed the foil boat about six hours in, when ITs were about 170/75.



Some seriously prodigious juice collected in the boat, and the bark turned out perfectly chondritic.



Pulled it up and plated with some broccoli that my lovely bride cooked in the air fryer (sprinkled with some of the rub mix I used on the pork) and a bowl of RG domingo rojo beans. Absolutely delicious, the pork came out juicy and smoky and tender and all of the things. And the air-fried broccoli was fantastic, the little bit of browning really gave it a nice flavor.

[Henrik]

Friggin' amazing cook! Looks great, and that lightly charred broccoli is the best!

[SheilaAnn]

Very nice! I love it when broccoli has a smidge of char. Try a squeeze of lemon on next time.

[jayjordan]

Overnight pork butt on Traeger Woodridge Pro with Smokin’ Pecan pellets. Just over 12 hours total cook time. Influenced by YT video of Heath Riles championship pork butt. Seasoned with Meat Church Hickory and Deez Nuts, as well as a dusting of 16 mesh black pepper.
I monitored temperature Thermoworks Smoke with air probe on top rack near the butt and another probe in the meat. This was first cook where the internal Traeger probe temperature and the Smoke probe temperature tracked within a couple of degrees for the entire cook.
The pulled pork currently being kept warm at 155 in new Breville Smart Oven Pro.

[captainlee]

Some pork belly today. Getting the smoker warmed up for my second attempt at a Chuck Roast. This one is from a butcher.

[Ace]

So today's cook on the new PBC went better than yesterday's and I think that it will continue to get better when more cooks happen. Cooked the same menu as yesterday so I could compare. The chicken breasts will be cut in to steaks for sandwiches and the shreds bagged and frozen for future tacos.
The brats, well they aren't going to last long.

A special shout out to @fzxdoc for all the hard work that she's done on the PBC guide. This information is a lifesaver and I don't think that I would ever be any good at barrel cooking if it wasn't for her guidance. Thank you Kathryn.

We have a wind problem here so I built a blocker out of pvc and poster board.

Sorry, pictures won't stick more than a day, then they are gone. I'll try again on the next cook.

[jayjordan]

Good idea on the wind blocker. I’ve been wanting to do that for an air soft target hanger in the backyard.

[captainlee]

Looks good! Welcome to my world of constant wind.

[fzxdoc]

It's great to hear that your zipping along up that PBC learning curve, Ace. I'm happy that I could help in any small way, joining in with all of the great advice that others here have given you. Keep on keeping that PBC busy!

Kathryn

[RichieB]

No pictures

[Ace]

Should be there now... Thanks

[Ace]

Sorry, pictures won't stick more than a day, then they are gone. I'll try again on the next cook.

[mnavarre]

Fired up the PBJr. for the first time in... Oh, a year or so. Hung a couple of yardbirds.



Marinated with a kinda Italian dressing ting I threw together. Has some issues getting/keeping the temp up, but this is only the second time I've run Junior with B&B rather than KBB. I'll have to play around with lighting procedure.

A couple hours later:



Skin could have been crispier, but oh well. The cat enjoyed it.

[HawkerXP]

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[Zman23]

Rotisserie leg of lamb with garlic, oregano, salt, pepper, and olive oil. Potatoes cooked in cast iron under the lamb.

[Purc]

Looks great. That's what I'm planning to do on my next roti cook.

[Whiskeyman53]

Both look fabulous. It brings me back to Sunday cookouts with my family. Several generations and many family members, they were fun times.

[RichieB]

Chicken teriyaki thigh on the Kettle, with a sweet potato. Made 2 and ate 1. The other will be chicken salad, skin included. Loaded with Dukes Mayo.
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[BKYDBBQ]

St. Louis Ribs in the PBC yesterday...was trying out some different rub and sauce combos...They all were a big hit...

Pre-Wrap


Finished Product

[HawkerXP]

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[fzxdoc]

Ohmigosh, those look delicious! Nice job.

K.

[BKYDBBQ]

They look and taste delicious...however they were a little too fall off the bones, the bones wanted to fall off when picking them up...

The loose ribs in the pic are the ribs that were trimmed from the end of the racks...

[Dewesq55]

Smoked and then grilled tomahawk pork chops a la Kenji Lopez-Alt. Kenji just smoked them makes and seats/grills over a roaring hot fire. He does it all on a Weber kettle. I wet brined mine for 4 hours then dusted with Meatheads Memphis Dust and smoked on my mini-WSM with pecan wood to an IT of 125°F. I then grilled on the gasser turned to medium low. I painted with my sauce until they looked how I liked. They were awesome - juicy!.

[barelfly]

Good to see you!

[fzxdoc]

You did a beautiful job on those beasts. It's so good to see you posting here again, David. Hope all is well with you and yours.

Kathryn

[Whiskeyman53]

Grilled pork chops with SPG for the seasoning. Cold cucumber soup and a garden fresh tomatoes.

[fzxdoc]

Gosh, I must have missed the pork chop memo. Your version looks great too, following up on David's (dewesq)'s cook. Nice summer tastes in your pork chop meal. If those garden-fresh tomatoes tasted as good as they look, you must have been in food heaven.

Kathryn