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

[Whiskeyman53]

Pork chop night.

[HotSun]

Yum. Love pork chops and yours look awesome.

[texastweeter]

Yes please

[smokyYank]

OK, tell me your secret to making juicy pork chops...I promise I won't tell anybody!

[RichieB]

Wow! Weather couldn't be better, so let's get the "Q" going. 2 racks of St Louis cut ribs, each about 4.5#. They are huge. Seasoned overnight with Meatheads Pork Rub and Brine. On the Pit Barrel about 5 hours at 250ish. In the oven loosely covered with foil about an hour till the diner bell, my stomach rang. One rack is going to my grandsons. Hopefully the father will get some this time.

Edit: the 14 year old grandson texts me, thanking me for the awesome ribs. He had 5, equal to the the amount in the picture posted.

[texastweeter]

Burnt ends, fresh baked bread, tater, broccoli cheese, and Buc-Ee's Hot Cheddar hot sauce.

[Dewesq55]

Chicken Chile Verde tacos, left over from the Team Cook. Topped with fresh cilantro, crumbled cotija cheese, a Squeeze of fresh lime juice and Cholula Green Pepper sauce. Delicious. I heated the tortillas over the gas flame.

[barelfly]

TACOS!!!!!!!!!!!!

[Panhead John]

Here’s a shocker….I grilled a steak tonight! 🙄 Costco 12 oz choice filet with my usual side, baked tater…

Great marbling for Choice…

[hoovarmin]

Damn fine job there, John!

[RickyBobby]

Can’t go wrong with anything on that plate!

[Michael_in_TX]

CLASSIC

[theroc]

Dry-brined, reverse-seared prime strip steaks on the SnS kettle. Served with sauteed beech mushrooms and Richard Chrz potatoes .

[hoovarmin]

That looks so good I just may take out a second mortgage and buy steak again.

[theroc]

hoovarmin - no kidding. FWIW, these steaks were cut from a whole Creekstone Farms strip loin that we broke down. Still pricey, but not nearly as bad as if we bought individually cut steaks.

[smokyYank]

BTW, I recently purchased Wagyu steaks at Costco for around $33 a pound; well worth it! Intense marbling, very little excess fat. Did a great reverse sear.

[hoovarmin]

Mia: "Why are we having Lo Mein again, dad?"

Me: "I forgot the red bell pepper when I made it last Friday and it's been bugging me ever since."

Mia: "That's weird, dad."

She's not wrong.

[Panhead John]

Damn that looks so good! 😋

[JCBBQ]

Hahaha

[Elton's BBQ]

Looks darn good!

[Skip]

I was in a local Butcher Shop last week and saw 2 well marbled Chuck Roasts so Burnt Ends happed this week. Ended up with 4# vac sealed in the freezer. They'll probably be used sometime when our entire Family is home for the Holidays.

[Smoked Transistors]

Spotted beef cheeks at Costco Business Center and couldn’t resist grabbing a six-pack. Brad from Chuds BBQ always says buy extra—half of it is destined to become barbacoa later anyway.

I ran them low and slow over oak and lump charcoal until they hit about 165°F internal. From there, they went into a stainless pan with ghee and onions, wrapped tight, and cooked up to 203°F. At that point, they still had a bit of bounce.

I cracked the lid to let some steam escape, let them cool down to about 170°F, then held them in the warming oven at 150°F for a solid 8 hours. The result? Beef cheeks that were melt-in-your-mouth tender, rich in flavor, and honestly just about as tasty as brisket.

[mnavarre]

I find your lack of tortillas.. disturbing. I'm. also kinda disturbed that I know exactly where you're talking about.

[Elton's BBQ]

Oh wow!!

[texastweeter]

Cheeks are so under untilized

[Elton's BBQ]

Wings on the Blue Kettle..

https://youtube.com/shorts/BUV9a1xePmo?si=6qXcHdtHxys2K2e4

[Michael_in_TX]

I do believe that Elton likes flats over drummies.

[Elton's BBQ]

Thanks @hoovarmin
Well Michael_in_TX I might..

[smokyYank]

gee thanks, got me salivating!

[DaveD]

Tri tip from the local Family Butcher. Dry brined overnight, then hit it with Hank's Bona Fide (my salt-free mix) and into the sous vide for about 8 hours.


\

Seared it over raging KBB after patting dry and hitting it with some Uncle Chris's Extra Fancy.





Plated with some McCain's frozen fries and broccoli. So freakin' good... there is nothing like that tri tip beefiness. Super tender, and the sear gave great flavors. And it is at the same doneness everywhere, right to the tippity-tip. I'll never make TT any other way than SVQ...

[hoovarmin]

Wall to wall med rare perfect.

[DaveD]

theroc That's the actual name of the place... "Family Butcher Shop."

[Dewesq55]

Perfectly cooked. Beautiful!

[hoovarmin]

First time making chicken Tinga tacos. Really good, but I think it would be even better with pork or beef.

[barelfly]

Not just TACOS!!!!!!! But TINGA TACOS!!!!!!!!!!!!!

And homemade tortillas!

[SheilaAnn]

Loves me some tinga!!!

[OC Sandy]

Pork belly smoked brisket style was on today’s agenda. This turned out so good. Makes me glad I put the extra pieces of belly in the freezer to smoke later. 😋

[BKYDBBQ]

I haven't met any smoked pork belly that I didn't like...

[DaveD]

Couldn't agree more, a low and slow belly is to die for...! Yours looks fabulous.

[Richard Chrz]

I really wanted a good salad tonight, but was to lazy, so I omitted the lettuce and the tomato, and homemade Mayo clearly qualifies as salad dressing, mustard, American cheese.

[DaveD]

Clearly.

[texastweeter]

Great looking snack

[jfmorris]

THAT is a burger! I mean salad… Well done my friend!

[ItsAllGoneToTheDogs]

Sliced some chops from a loin, and since I was smoking some peppers to grind into pepper salt I figured I'd reverse sear 'em

Dry brined with lemon pepper seasoning and served with a splash of lemon juice, they partied great with some garlic green beans amd broccoli rice.