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

[Daveau photo]

A great day to grill

[Michael_in_TX]

Hatch chile season is always weird down here. They enter our lives for just a brief time....it's Hatch chiles everywhere! In your food, in your chocolate, in your shampoo! But only for a few weeks....then they are utterly gone. Never to be seen until the following year.

We're on the way out, so I grabbed a bad of 14 peppers. Ten of them made it into Chili Pepper Madness' chile rellenos casserole that I did again last night. This time I upped the heat with a serrano in addition to the jalapeño. I forgot the chorizo, but it was fine without it.






Good stuff and the leftovers are excellent!

[Smoked Transistors]

Love me some Hatch and all other chiles, this looks fantastic!

[Daveau photo]

The end

[cruiseplanner1]

Beautiful!

[SmokinDon]

First attempt at Jalapeño Poppers. Garden fresh jalapeños stuffed with cream cheese and cheddar, wrapped with home cured smoked bacon. 😋 Note: thinner sliced bacon would make wrapping easier.

[Pobeque]

sandwich the bacon in between 2 pieces of parchment paper and roll out with a rolling pin to thin it out so it renders better, plus you'll get a little more coverage as the bacon will be bigger once rolled

[SmokinDon]

Reverse seared smoked pork chop with smashed Yukon Gold potatoes and summer squash. Just basic deliciousness!

[texastweeter]

My kind of plate

[hoovarmin]

Love this

[Michael_in_TX]

This lunch was better than it had any right to be.

I realized that I had some boneless skinless chicken thighs in the fridge that I had forgotten to vacseal, so I needed to use them up. Then I remembered I still had some blue corn tortillas. That's a taco, yall.

But it is 101 F heat index outside and I didn't want to fire up the grill. So, I decided to do the chicken in the air fryer. While it pre-heated to 400 F, I seasoned the chicken with my version of Malcom Reed's Grande Gringo. I set the air fryer for 400 F at 16 minutes. I flipped halfway through. They were 175 F - 180 F when done.

Wow. I have never done chicken in the air fryer before. Also, I've always been one of those that has scoffed at the 'air fryer' term, choosing to be annoying pedantic at times and insisting on calling it a tabletop convection oven.

I may have been wrong. To my utter astonishment and shock, these chicken thighs came out with almost a crispy crust! Unbelievable! The spices (primarily chile powder) must have toasted to mimic that texture!

Definitely doing this again for a quick lunch!

Here are the tacos: tortillas, chicken, squeeze of lime, Tapatío, pickled red onions, cheese, and cilantro.



Yum!

[barelfly]

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

[58limited]

Last night: Berkshire pork chop from Wild Fork seasoned with Fiesta's Uncle Chris' seasoning. I cooked this on the SnSK, reverse sear with a little mesquite. The pasta started as jalapeno popper soup (a facebook recipe I made in February) and I thought it would make a great cheese spaghetti and it did. The dinner roll was from Hartz Chicken - they make perhaps the best rolls I've had.



I had used the PK grill the night before and when I went to cover it I found this on the backside, thankfully before they got riled up. Some Raid took care of this little problem. Strangely, they didn't try to attack when I pulled the cover off the other day.

[texastweeter]

Beef, bread, Brussels.

[barelfly]

Cuban pork chops. Been watching older seasons of Master Chef lately and a Cuban Sandwich was made last night and that sounded good! Seasoned black beans, additional bread and butter pickles and spicy mayo over the goodness.

[Michael_in_TX]

That looks so good!

[TripleB]

Defrosted a 4.5 lb. pork butt and using it for various meals. Gonna use it for Pork Chile Verde, Italian Meat Balls and Pulled Pork (aka "The Renown Mr. Brown") that was requested by my lovely wife.

Here are pics of the Pulled Pork. Smoking it on my PK360 and utilizing the Minion method. Smoked to 195d, wrapped in foil for a couple of hours and then pulled. Came out very good.

[snowswamp]

Toast, fried egg, chorizo gravy, cheddar cheese, and crispy fried hatch chilies. It looks like a disaster and tasted really good.

[mnavarre]

Chilaquiles for dinner:



I promise ou there's a fried egg, cheese, avocado, and chorizo under all that, but that salsa de frijol really made it.

[SheilaAnn]

Let’s talk about salsa de frijol…. I’ve never heard of it.

[mnavarre]

SheilaAnn Basically "sauce of beans" I took some Frijoles de la Olia, blitzed 'em up with the stick blender and thinned it out with a bit of water until it was the right consistency. Basically the same kind of thing you'd use to make enfrijoladas.

[Attjack]

After burger week, I had sworn off burgers for a bit. But you only turn 11 once and a birthday burger is traditional.





Smash burger with truffle chevre, ghost pepper jam, bourbon maple spicy pickles, romaine heart, stacked on a cheap sesame bun.

[ssennott]

It looks like he knows its his.

[Attjack]

ssennott he was mad his came on a plain bun. But the ghost pepper would not have done him any favors.

[TJack]

Sous Vide Que Rack of Lamb served with Sauteed Parmesan Asparagus and Yukon Gold Garlic Mashed Potatoes. Meal was perfectly paired with a Southern Rhône Chateauneuf du Pape red wine.
I first cool smoked the rack with a smoke tube in my Weber Kettle for 45 minutes. Then seasoned the lamb with salt and vacuum sealed with sprigs of fresh thyme and rosemary. I cooked it Sous Vide for a couple hours at 134 degrees. Removed bag from Sous Vide and allowed to cool to room temp. I removed the lamb from the bag and seasoned it with my Clone recipe of Cattle Boyz Smokey Southwest Seasoning. Next step is a reverse sear. I put it on the Weber Kettle with indirect heat at about 225-250 degrees with a piece of sacrificial fat over the coals to put a grill flavor on the meat. When the lamb reached 120 degrees internally, I moved it directly over the coals and quickly seared it, just long enough to create a nice crust. Slice between the bones and serve.

[SheilaAnn]

TJack the potatoes look like Pommes Aligot!

https://www.seriouseats.com/pommes-aligot-french-cheese-mashed-potatoes-recipe

[TJack]

No cheese in those potatoes SheilaAnn. Think more like Hester Blumenthal’s Pommes Purée but with garlic and more rustic

[Draznnl]

Welcome to the posting side of the Pit. Your first post sure looks delicious.

[58limited]

1 3/4" thick prime ribeye from a Creekstone primal that I dry aged for 64 days last year, compound butter on top. Served with jalapeno popper spaghetti.

[WI Bubba]

Damn...