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

[Smoked Transistors]

Had a loaf of French bread that needed saving, so I turned it into something bold and rich i viewed on a YouTube video. Split it lengthwise and loaded both halves with a creamy blend of cream cheese, aged cheddar, ranch seasoning, crumbled bacon, and grilled jalapeños. Then came a spicy layer of Sprouts-brand beef chorizo.

To help it hold together, I popped it in the freezer for 10 minutes—just enough to firm it up for the grill. Dropped it onto a hot, bacon-fat-greased flat grill grate and let it ride until the chorizo hit 165°F. Almost none of that creamy filling escaped.

Finished it off with melted pepper jack, extra bacon crumbles, and a few more grilled jalapeño slices. The result? Rich, spicy, and loaded with flavor—just enough heat without going overboard.

Best part is when reheating this the next day, it almost took on more flavor so it was a win win.

[bbqLuv]

fantastic is one of those for me?
If not, I'll just keep my PBR

[SheilaAnn]

Could have used more cheese…. Not sayin’ …. Just sayin’

🤣🤣🤣🤣🤣🤣🤣

[hoovarmin]

Oh my goodness! This is fantastic!

[rmeugene]

Parmesan crusted filets from Sunday. Smoked at 225° to IT of 120°. Seared on GG to 130°. Popped into the air fryer broiler setting after topping them with the crust for a couple minutes.

[HawkerXP]

At first I thought it was topped with a crab cake!

[rmeugene]

We like a lot of parmesan crust.

[Richard Chrz]

Grilled chicken with a small drizzle of homemade Alabama white sauce, midnight black beans from rancho gordo, topped with a bit of onion, garlic chives, and shredded cheese.

[hoovarmin]

Love it! The drizzle is much better than the dunk for the white sauce for sure.

[theroc]

Searing a couple of pork chops in the CI after sous vide.

[barelfly]

Double chops? Those look huge!

[theroc]

barelfly - not quite double chops. About 1.5 inches thick. They were excellent.

[Skip]

Made some pork Burnt Ends using boneless ribs yesterday. Plated with cheese, crackers, and slice apples.

[hoovarmin]

I've never felt that I've made a successful burnt end cook. Were you able to get the pork to be tender? That's where I fail.

[Skip]

hoovarmin I smoked to 160, cubed, braised to probe tender, but then had them in an open foil pan to cook off some liquid BUT left them on too long so lost part of the tenderness. If only I followed my notes better!

[DeusDingo]

i finally made the beef back ribs and they were fantastic! i left a lot of meat on the bone so i was worried they'd be dry but very much no. a lot like regular beef ribs. i'm definitely doing this every time

hickory smoke, one was just salt, pepper, and garlic powder, the other one was holy cow rub. both were amazing




i took a bone out to see if i could. super clean

[theroc]

Very meaty back ribs. Nice!

[HotSun]

Wow, nice! Perfect cook with the bone sliding right out.

[Richard Chrz]

I had my summit kamado going roasting a bunch of sweet potatoes and carrots on the plancha for our dog’s weekly meal planning.

Took advantage of a hot grill and an induction burner outback. Grilled shrimp, garlic buttered orzo, chopped fresh herbs (basil, thyme, and garlic chives). Squeeze of fresh lemon, topped with a bit of fresh grated Romano and some smoked finishing salt.

[Elton's BBQ]

Looks amazing!

[Spinaker]

wow, that color is awesome.

[hoovarmin]

Yum!

[OC Sandy]

I was at Costco and saw this pretty steak looking for a home. I couldn’t refuse. Reverse seared on the Camp Chef Woodwind Pro and the Sidekick grill box. Baked potato, and a tomato salad were the sides. Nice Summer meal.

[Elton's BBQ]

Looks good

[Spinaker]

Great looking steak! Love the paper plate.

[OC Sandy]

bbqLuv and Spinaker Nothing but the best china for this steak.

[Attjack]

A dish best served cold. Sogoji Oibokkeum (Korean Stir-Fried Cucumber and Beef), Jasmine rice, and watermelon with smoked salt. Served with a Pineapple Daiquiri.

[Elton's BBQ]

Interesting

[Sid P]

A rack of Cheshire Pork baby backs using Hey Grill Hey’s “Spicy Sweet” rub.

[Elton's BBQ]

Yessire!

[jab688]

A little bit of 4^th of July grilling
I forgot you can’t Slot Dog a Natural Casing Sausage. Either way they came out great on the Lodge Hibachi. Coleslaw and baked beans for sides.
#sunsetfarmfoods #LodgeCastIron #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #slotdogdotcom

[Jfrosty27]

Yup. Winner. 👏👌

[Hulagn1971]

Nice! I've always liked those Lodge CI grills.

[HotSun]

Holy moley, I used to have a Lodge hibachi, a long time ago, when I had no space for anything larger. Loved it. Nice looking sausage

[Foghorn]

Homemade burger and dog buns. First try. Flavor is good. Burger buns a bit small.

[Foghorn]

I just rolled and tucked it under. I saw a guy on line roll them into an oval then kept folding edges back and shaped the bun

[SheilaAnn]

Very nice! Great color, too. Egg wash?

[Foghorn]

Egg and milk wash

[barelfly]

Brats were on the grill today! Along with onions and my homemade kraut that I cooked up on the griddle. Loved it! Been a while since I’ve had a Johnsonville brat!

[Jerod Broussard]

Sure you had enough onions?

[barelfly]

Jerod Broussard - you know how onions are! That full griddle ended up being just half after they cooked down! And I was cooking for 12 people

[HotSun]

Dinner tonight: pork loin chops seasoned with Jamaican Blue Mountain Country all purpose adobo, which is my go-to for pork chops. I buy whole loins and cut them into roasts and chops, season, chamber seal, and freeze.

Set up the Kamander, lump charcoal, direct heat, temps about 500F. Hickory blend pellets for a burst of smoke.

One thing I love about a circular cooking device is the ability to rotate the grate to compensate for hot spots.


Plating:


Pork chop, fresh strawberries, black beans, rice, farofa, steamed broccoli with butter. A+ on this one. Everything was perfect. Family gave it top marks all around. I highly recommend the Blue Mountain Country adobo for pork. It never fails to impress.


Bonus cook:
For those who do keto, here is a really unhealthy, but tasty snack: crispy pepperoni

Since the grill was hot, I made some pepperoni:

You will see that pan again soon, on my next cook.

Results:

Crispy, salty, and keto friendly (looking at SammyJ ).

[Jerod Broussard]

Neat.

[treesmacker]

That all looks great! Beautiful plating pic. Pork so good!!

[dpearce]

I pretty much do keto. I’m perfectly fine with that pepperoni! In moderation! But still, fine with it!

[SheilaAnn]

Redemption!! Free form shaping……



not a pinky!



I did another “tavern style” pizza. No screen, no metal peel, no mishaps. And I did cut into squares 🤓

[HotSun]

Looks good to me. Nice use of cornmeal on the bottom.

[TWBarbecue]

Wow! 🔥🍕

[ilooklikeelvis]

I would double-like this if I could!