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

[JCBBQ]

TRIGGER WARNING: Tofu 😱😱😱

Im experimenting for my visit to my vegetarian daughter and I’ve gotta say this is pretty good. Tofu grade - A+, Regular food grade -solid B.

Tofu Nuggs! I froze the tofu first. This not only changes the texture(much heartier/chewier/meatier?) it also creates more room after pressing the water out for it to absorb the marinade. Marinaded w soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger for a couple hours. Breaded w panko and pan fried. Little spicy mayo dipping sauce.

If you’ve got Vegetarians in your life I think they’d welcome you making them this.

[hoovarmin]

I'll bet it was great

[texastweeter]

NSFW

[JCBBQ]

texastweeter 😆🤣😆🤣

[NumbWhistle]

I've been stuck at home with a dog recovering from knee surgery, so I decided to "fire" up my indoor oven. Threw together some same day naturally leavened dough (64% HR, 100% BF - except levain was 100% WW, 3% salt). Made a sauce using fresh cherry tomatoes, a little salt, a little dried oregano, and a little garlic - turned out a little more orange than I would have liked (guessing I mixed in a bit of air when stick blended).



Time got away from me, so the dough ended up over proofing. That said, the pizzas still tasted good. My wife even had some leftovers the next day!

[theroc]

nice looking pies!

[SheilaAnn]

Love the “under carriage” shot

[NumbWhistle]

Thanks!

[TWBarbecue]

Simple Smoked Burgers 🍔

Bought some freshly ground chuck from my favorite butcher shop. Added in a little mayo, formed into patties and seasoned. Smoked indirect at 250°F until the internal temp reached about 135°F/140°F. Seared a couple of minutes on each side, added cheese and let melt, pulling at 160°F allowing for carryover to 165°F. DELICIOUS!

[TWBarbecue]

Michael_in_TX Ingredients include black pepper, salt, garlic, onion, mustard seed, and celery salt (I just looked and this is what is listed on the bottle). Thank you much JCBBQ …a good burger is all it takes sometimes! 🙌🍔

[Michael_in_TX]

Mustard seed! Ah, yes, I see it now. That certainly looks more like mustard seed. That actually does look like a really good seasoning blend.

[TWBarbecue]

I like it Michael_in_TX All natural ingredients, no sugar, and gluten free for those concerned about that.

[Michael_in_TX]

It is a day that ends in -y so let's make tacos for lunch.

Atlantic wild-caught sockeye salmon filets diced up and seasoned with Meat Church / Matt Pittman's Dia de la Fajita seasoning, then sautéd up and placed in blue corn tortillas.....topped with a squeeze of lime, Tapatío, crema agria, pickled red onions, and a shredded colby and monterrey jack blend. (Alas, I forgot the cilantro!)



A little salmon "salad" on the side as I thought I had more than two tortillas remaining lol.

So good. I'm trying to use up the bottle of Dia de la Fajita. As far as "fajita" seasonings go, it is not my favorite. I think it is the chile powder Matt uses. It doesn't work for me. It doesn't taste Mexican or at least Tex-Mex to me. It is one of Matt's rare missteps for me. Bolner's Fiesta fajita seasoning is much better (and far cheaper!).

[JCBBQ]

Made some TX Red and cornbread.

[texastweeter]

Woah Momma! <- in my best Johnny Bravo voice

[tmaan235]

Ate dinner about an hour ago, I'm drooling.....

[bbqLuv]

Looking good, as it should.
Corn bread too.

[Smoked Transistors]

Who says you can’t scramble eggs on GrillGrates? Crack ‘em right over roasted poblanos, green onions, and tiny tomatoes, then let some pork belly strips join the party. Wrap it all up into breakfast tacos, and boom—flavor bomb straight off the gasser

[Spinaker]

I’m here for the pork belly

[barelfly]

Breakfast TACOS!!!!!!!!!!!!

[Andrrr]

I finally cracked into the blue bag of masa from Masienda. I must say I think the ratios they put in the directions on these bag are way off, even by weight, but once you get it right they are good.

[SheilaAnn]

Andrrr
Share your findings with Michael_in_TX
He has a bag of blue on the way!!

These look great!

[barelfly]

Interested to hear your thoughts on ratios. I think I usually have to add a touch of water to get that thumb press without cracks, but I live in the dry ass desert.


And TACOS!!!!!!!!!!!!!!

[Andrrr]

I'm only getting into my second bag but I've had the opposite experience with every batch where I've always had to add more flour just to get it to not be so sticky. I can't get any puff out of these either. It certainly has a much finer grind than Maseca too which is neither good or bad, just different. barelfly Michael_in_TX SheilaAnn

[Ace]

Another hot temp day forecasted so I decided to beat the heat and start early this morning.
Dinner tonight will be "Cold drumsticks and a couple of sides".
Not only does that sound like a great meal, it's also the perfect "Country song title".

[Panhead John]

Looking good Ace! This here song could apply also….🥸

https://youtu.be/KVN6HCmFFF4?si=xbkzMmgnk3QveiKX

[Ace]

Little bit of chicken picken on that track... Mighty fine, Mighty fine.. :-)

[hoovarmin]

Rotisserie chicken enchiladas for a simple and easy weeknight dinner that packs a flavor punch.

[barelfly]

HahaH and so do these!!!! YUM!

[hoovarmin]

The kids watched a Miyazaki flick after school and it made them crave noodles.

[barelfly]

Dang those noodles look freaking great!

[texastweeter]

Add some Kung pao chili flakes and I'm in!!!

[Purc]

I'm doing another reverse sear tri tip on the Weber kettle using the SnS. It's 103+ outside and my Gin and Tonic is melting even sitting inside as I type this. I won't show new pictures as it will look the same as last month. I love a good tri tip. Just waiting of the $60 million man and hoping the Eagles don't rip the 'Boys a new one !

How 'bout them Cowboys!

[jab688]

A 3 lb. pork butt cut horizontally grilled on the Wrangler offset low and slow.
Chargriller original dry rub applied and let rest 24 hours. Grilled 250-275 deg f with B&B Lump for 4hrs. Pulled at 180 deg F as the cut was 1” on one side and almost 2” on the other side I didn’t want it to get dried out. Smoked sweet potatoes and greens for sides.
#kingsford #bbcharcoal #teamchargriller #chargriller #chargrillergrills #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter

[RichieB]

We went to BJ.s today. Picked up a package about 4#, 4 bone in pork chops. Also got a package of beef short ribs. They and 3 of the chops vacuum sealed. Today's chop, seasoned with Meatheads Pork Rub/Brine about 3 hours grilled potato, SPG and Smoked Paprika. I've always bought boneless. But I read an article saying bone in is the only way to go. I'm glad I listened. And a great price.

[Skip]

A couple recent meals with garden produce. Stuffed Peppers last night and Jalapeno Poppers tonight.

[Mosca]

RR Ranch strip steak. I am definitely digging the stainless steel cookware. There is no reason stainless should get a bad rap, these pans rock.





With late season corn, purple pole beans, wild mushroom mix, and onions and hot peppers.

[Jfrosty27]

That’s a great looking steak right there!!! Yum.