Show Us What You're Cooking! (SUWYC) - Volume 39, Fall 2025

[DaveD]

Straightforward cook with a rack of Villari Duroc baby backs. Dry brined overnight, doused with Jenni In A Bottle rub, SnS kettle running Cowboy lump and a couple of pecan chunks. Everything went by the numbers.

The two pieces of tenderloin were dry-brined at the same time, and were the subject of my cook a few posts up.




Plated with a bowl of Rancho Gordo pintos and zucchini slices cooked in the air fryer, which came out really well. I tossed them in a bit of EVOO, then salt, pepper, and a hit of "Everything But The Salt" from FlavorGods. Fortunately the slices from one zucchini fit in a single layer in the AF basket...

[bbqLuv]

Ribs look great!!!
Zucchini too.

[Michael_in_TX]

Thick ribs are thick!

[troymeister]

Some recent Meals I've been meaning to post.

From the top down:

Some Minnesota caught Walleye with foraged Chantrelle Mushrooms picked from the Forest. So Fresh and Delicious.

Some Clams and Mussels in a Garlic White Wine and Vegetable Stock Reduction.

Some Spatchcock Chicken with Roasted Veggies and family favorite, Steamed Artichokes.

Some Shrimp Fajitas cooked on the Blackstone.

And some Surf and Turf on the bottom.

[Michael_in_TX]

You....eat well.

[fzxdoc]

Not only do you eat well, you eat smart. Congrats on holding the line on the carbs and still making restaurant-worthy fare! (Can you tell I'm in awe here? )

Kathryn

[troymeister]

fzxdoc Thank you for your kind words. Strangely, since I greatly reduced my carb intake, I developed a taste for spice. I can now handle and like hot and spicy. 🌶️ I’m adding chilis of many kinds including habaneros.

[Santamarina]

My wife made dinner last night - well, she did all the hard work: shopped, got the spices ready, made the sauces, very mice en place. Then I jumped in to cook. I had the easy part. Cooked chicken in CI skillet, then added sauce and continued cooking until sauce thickened.

Something called Sticky Chicken Bowls - an Asian flavored dish. Not sure what was in the rub, but I saw ginger, honey and soy sauce on the counter next to the sauce she made. A little sweet, a little spicy.

Plated over rice with broccoli and drizzled with a sriracha aioli. Our boys requested it join the dinner rotation, so that’s a huge win!

[Andrrr]

Finding a new dinner rotation item is always a win!

[Santamarina]

SheilaAnn I need to confirm with my wife, but that sure looks like the same recipe!

[fzxdoc]

Nice find, SheilaAnn.

This looks so delicious, right down to the drizzle of sriracha aioli.

K.

[RonB]

Chicken and bacon fried rice tonight. With rain threatening, I cooked inside. I prefer to make fried rice on the griddle though.

[Richard Chrz]

Fried rice meals are always nice!

[tamidw]

I like cooking fried rice on the griddle too. Looks good.

[Richard Chrz]

My wife requested smoked pork belly ramen again, not arguing with ramen, ever.

[Bluetail66213]

Found another deal at Sams club and decided to try both skirt steak and flanken beef ribs. Marinated the ribs in a mix of soy, Worcestershire, Hoisine sauce and other spices. They didn't turn out as tender as I had hoped though. I've had that problem with these ribs before. Still, not bad. I also dry brined the steak with Montreal seasoning overnight. Should have followed Meatheads advice and salted separately. It was on the edge of being too salty for me. Paired everything with cilantro lime rice, steamed zucchini and smoked butternut squash. Over smoked the squash and will probably not do that again. All in all, a 'B' effort. Lol

[fzxdoc]

Sometimes a meal is a success when you use the results to decide a better way to do it the next time. You've got a great combo of food there. I bet your next cook of this same meal will knock it out of the park.

I have struggled with (pork) flanken ribs.. They're so easy to grill, but the toughness and the unrendered fat kill me every time. I would have gone for the beef version too--and it looks like you chose really nice pieces.

Kathryn

[radiodome21]

Baby back ribs tonight. 4 slabs cut in half. We’re giving half away for a meal train for a friend. Back in April I got the WSM all ready for a long cook but had to cancel at the last minute because of my son’s volleyball tournament. Today, 6 months later I took the cover off and everything was still ready. I seasoned with Deez Nuts and tossed them on. What a day. I haven’t used my WSM all year and after today’s cook I’m going to start using it again. These were the best ribs I’ve ever done. The last few rib racks I’ve done have all been done on my silverback. They were good…these were great.

[texastweeter]

A seasoning called deez nuts.... do they have one called Joe mama too?

[MBMorgan]

Why, pizza, of course. A 48-72 hour Biga pizza dough, topped with SWMBO’s ought-to-be-famous sauce, onions, mushrooms, green bell peppers, black olives, fresh basil, fresh mozzarella, grated Parmigiana Reggiano, and some good olive oil. Cooked in a wood (pellet) fired Grilla oven at 600F for 7 minutes:

[SheilaAnn]

Stunning! Has Richard Chrz been training you on the side?

[Michael_in_TX]

I need to experiment with something like this.....longer cooks at a lower temp.

[treesmacker]

Really great job! Beautiful!

[Panhead John]

Cajun food is right up there at the top with some of my favorite foods to cook or eat. I got interested in cooking Cajun food in my 20’s, which was about 20 years ago….… Anyway, shrimp etouffe is one of my favorite Cajun dishes, which I made tonight. I’ve eaten it in restaurants and made it myself at home many times. But, the recipe from Paul Prudhomme's cook book is the BEST I’ve ever had. I highly recommend his cookbook, Paul Prudhomme's Louisiana Kitchen, if you don’t have it. If you have hardening of the arteries, I wouldn’t make it too often….the recipe calls for 2 sticks of butter…🤓

Anywho, if you follow his recipe, you’ll be rewarded with some of the best etouffe you’ve ever had. I only made 2 minor changes when I made it tonight. The seasoning mix calls for 2 teaspoons of cayenne pepper, I just did 1 teaspoon. I used 2 teaspoons before and it was just a little too hot. The only other change I made was using canola oil for the roux, instead of the butter it calls for. This is the same recipe to use if you make crawfish etouffe instead of shrimp.

If you can only have one Cajun cookbook, this is the one!


The roux….






After the roux is done, add your veggies to cool it down and stop the cooking process.


Browning the shrimp in butter…


Almost ready to serve…


This is good stuff!

[Oak Smoke]

I found a copy of that cookbook for a dollar in a junk shop last year. I love it.

[Michael_in_TX]

That looks so good!

[Panhead John]

Thanks guys! Something I wanted to add, this recipe calls for a fish/seafood stock. Don’t skimp out and just use plain water! After peeling my shrimp I simmered the shells on the stove for about 3 hours. This adds to the flavor. I didn’t do the stock one time and just used water, it wasn’t as good.

[Bogy]

Today was a combined service between my two congregations, with a meal following. I promised brisket. So two prime Sam's Club briskets and a pork butt went in the Grid Iron at 7 am yesterday before I left for a meeting. The second picture is what they looked like at 7 pm when I got home. The third picture is at 11 pm when I pulled them, put them in aluminum pans and let them rest in the oven overnight. The last picture is the first brisket sliced.

[Bogy]

Jerod Broussard when I moved here I told the churches I'd smoke meat for them, so I bought the Grid Iron, with the shelves so I'd have enough room for big cooks. I've only had to use the shelves a few times (I did 10 butts for pulled pork), because there's obviously enough room for what I did on Saturday. The GI is big enough without the shelves for most of my cooks.

[fzxdoc]

What a nice cooker! You sure did a quality job with it. Everything looks delicious.

[Bogy]

fzxdoc Thanks. Obviously I keep all my cookers immaculately clean!

[tamidw]

Smoked a couple pork tenderloins then seared in butter. Served with green beans & bacon and roasted potatoes. Forgot picture until we were done eating but grabbed picture of remaining pork. So tender and juicy.

[Spinaker]

Smokey and sugary riiiibs!

[GoldenJet]

Championship ribs for your viewing pleasure.

[Spinaker]

Dang! Nice work!

[SheilaAnn]

Whoa!

[ItsAllGoneToTheDogs]

Used the last of my Meathead Red Meat rub, and smoked up some top round during the storm yesterday. The MAK wasn't happy with 20 mph+ wind going up it's backside, but kept the fan dry and cooked the beast, sliced it up and threw it in the fridge. Today I had a nice sammy with some horsey reddish, Colby jack (sadly no Swiss or provolone but it worked) and some toasted Italian bread.

[Jerod Broussard]

The dog, "hey dude, the party is OUTSIDE."

[ItsAllGoneToTheDogs]

Jerod Broussard he was pissed I wouldn't let him out to eat the worms the rain brought

[Jerod Broussard]

Haha

[bbqLuv]

My wife cooked a pork loin and veggies as one dish meal, in the oven.
Nine out of ten, do it again. Salad on the side--not shown.