Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Show Us What You're Cooking! (SUWYC) - Volume 39, Fall 2025
Time to say goodbye to summer, for those of us in the northern hemisphere anyway. The breezes might be getting cooler but we know it's still hot in the kitchens and on the grills!
Oh, so it’s autumn. Other folks go by the changing temps. Here in Florida we know the seasons have changed when Huskee posts a new SUWYC thread.
Thanks for telling us Huskee.
(Now what I really want Huskee to do in the future is make the switchover to a new thread exactly on the equinox/solstice. It is officially astronomical fall as of 1:19 pm today central daylight time. At this time the sun has a declination of zero degrees and is directly over the equator.)
I made that third pizza today. And, as expected, patience, concentration, and not rushing results in a very nice pie.
Same as yesterday, but with Hormel Cup n' Crisp pepperonis. I finished with a bit of salt and some more pecorino-romano cheese and some pepper flakes.
They do cup and crisp.
One thing I need to learn how to do is wait to slice the pizza. Slicing too early causes the sauce and cheese and toppings to run right off the pizza. It just got out of a 700 F oven; it will be hot for quite a while.
Got some fresh steamed crabs over the weekend. Decided to take some of the crabmeat and got fresh shrimp from a local fish market and made a shrimp, crab and sausage soup.
Copied this recipe and it's amazing.
It added an all new level of taste compared to any "beer brat" that I've ever tried,
including the brats I've enjoyed on trips to Wisconsin.
Cooked on the gas side of a OKJ Canyon combo cooker.
"This Brat Tub Beer Bath Will Elevate Your Sausage Grilling Game"
Yummy. I learned a similar recipe from my Wisconsin friends. The brats are grilled 1st, while a pot of beer, onions, and butter simmers. When the brats are cooked and seared, they are added to the pot. Great cook. 👍👍
Looks great and we love brats, too! My process: slowly sauté the onions in lots of butter, deglaze with beer, lightly poach the brats, then finish on the grill.
Here's what kept me busy last weekend.
First up was hot guts, inspired by Michael_in_TX post the other day. I didn't add cheese but wow these are flavorful.
While those were smoking on the LG I had about 3.5 lbs of bacon on the WSCG, recipe from the free side. These two recipes are winners for sure.
Smoked Transistors I used the SnS for this so the Weber diffuser wasn't in there. The drip pan is actually the pizza pan below that I bought and cut to fit with the SnS. I used to cover it with foil but it cleans up really easy so I don't bother anymore.
Since we left our home in CA on July 3 and had been living with my in-laws - with all of my cookers and most of my kitchen tools in storage - I haven’t been cooking much. Certainly nothing SUWYC worthy.
This last week we got the keys to our new house in TN. Finally a place to call home again!
No cookers set up yet, but part of the kitchen is unpacked, so I got cooking!
Since Saturday was the first day of Oktoberfest we did brats and beer. Simmered the brats in beer. In a cast iron skillet I cooked up a couple slices of bacon and tossed in sauerkraut to make a nice toping for the brats.
Brats were seared in the same CI skillet and served on either Kaiser rolls or pretzel buns with German mustard and sauerkraut. Potato salad on the side.
And it’s not Oktoberfest without a maß of Paulaner festbier!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My lovely bride turned 39 AGAIN this past Sunday, and she requested a filet mignon dinner with twice baked potatoes. So I headed over to Hickman's Prime Meats, where the helpful guys cut me the two absolute primo six-ounce filets from a whole tenderloin. I'd told them it was her birthday meal, so they did me a solid right there. Here's the cutters in action - I also picked up a tri tip, and the other guy is preparing that in this shot too. This place ain't cheap - see the price list below - but nothing's too good for my baby.
Dry brined overnight, then hit with garlic powder and coarse black pepper before going in the sous vide at 130/54 for several hours. Meanwhile, I made up a creamy peppercorn sauce that was dead simple: 3 tbsp/45ml of coarsely ground peppercorns, 0.75c/175ml of beef stock, 0.5c/120ml of heavy cream. I put in a tsp or so of smoked wagyu tallow and got that melted/heated, then added the broth and simmered to reduce volume by half, then stir in the cream and peppercorns.
Twice-baked taters the usual way - scoop out the baked tater and mix up with milk, sour cream, butter, green onions, chopped smoked bacon. Seared the filets after a hit of Uncle Chris's Extra Fancy.
These babies had a great shape for searing, I could get every surface easily on the CI skillet with another dollop of smoked wagyu tallow. I give you: MeatHenge!
Plated with some steamed asparagus, and the steaks were perfect. The peppercorn sauce was delicious - super peppery of course, but after a few bites our palates adjusted. My lovely bride was 100% satisfied, did not need to invoke the money-back guarantee.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Smoked up some salmon today. Brined overnight then put a few different seasonings (lemon pepper, honey habanero, black pepper) on the fillets before tossing on smoker. Some of the salmon is fresh caught from the Columbia River and the other was some from the freezer from previously being caught.
Finally getting a chance to post Sunday's cook.
picked up a pre packaged tri tip at Aldi.
smoked it brisket style while watching football.
Morton Steakhouse was the marinade it was packaged in. I will look for it again on my next trip to Aldi
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