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

[Michael_in_TX]

I am generally not a soup person, but with this low-humidity weather it almost feels like fall around here, so I did one of my favorite soupy things. It's based on Sam The Cooking Guy's Enchilada Soup: https://www.thecookingguy.com/recipes/enchilada-soup

I primarily depart from his recipe in that I use chicken thighs instead of breast and I grill mine.

Here's the chicken all seasoned up and ready to go. I use my own custom rub, but it is based on Malcom Reed's Grande Gringo.



Standard direct grill with pecan. Love those Cowboy briquets.



Once the chicken was done, I let it rest while I got the soup going. Some onion, jalapeño, and serrano are getting softened.



Once that is done, in goes four minced cloves of garlic, followed by some garlic powder and smoked paprika, then chicken stock, red enchilada sauce, and a can of fire-roasted Rotel tomatoes and chiles. Once that comes to a boil, stir in a cup of masa harina that has been mixed with two cups of water.



I diced up the chicken....



Added that to the pot and brought up to a simmer. And then here we are al plated up!



I like to garnish mine with some shredded Mexican cheese, some avocado, some fresh tomato, cilantro, and a drizzle of El Yucateco around the edge. Now THAT is a soup! (I had two bowls.)

One thing I really like about this recipe is the use of the masa as a thickener. It works really, really well and allows the soup to "coat" the chicken.

[bbqLuv]

Soup time you are correct. Thak you for the write up/suggestion.

[fzxdoc]

I'm off to Paprika this. Sounds quick and easy, and looks so good. Thanks!

Kathryn

[Elton's BBQ]

Looks really good!

[LegoMySearwood]

I took a swing at cooking up some port shoulder. I watched a quick video on YouTube on how to tie it. I didn't watch the whole thing so not too fancy.
I was a little worried that my smoker temperature would be off still so I used my new ThermoWorks RFX wireless setup. It worked flawlessly and I get a fancy graph.

It took me a while to smoke it. It was 7.3 lbs.

I thought my Weber Searwood's internal temperature probe was way off from my ThermoWorks thermometer based on previous cooks. Turns out all I had to do was thoroughly clean the Searwood and the temps were super close this time. I even placed my ThermoWorks Smoke as a comparison to see if that temperature was different than the RFX and my Searwood thermometer but both the Smoke and the RFX and Searwood were right on. It took about 14 hours to smoke it at 270 to start, then down to 250, then back up to 275 to finish (kids were getting hungry).

The bone came out clean!


I used Meathead's pork butt recipe and it turned out fantastic! It was a big hit for some hungry eaters. I have plenty of leftovers so we can freeze the meat for easy meals in the future. My family really likes Sweet Baby Ray's BBQ sauce so I allowed them to place it on some Kaiser rolls for a nice sandwich. I also made Meathead's East Carolina Kiss & Vinegar and they liked that as well.
My wife was glad not to cook dinner and the kids are always happy when daddy cooks something on the smoker.

[bbqLuv]

You done did good

[fzxdoc]

Good eating there! Congrats!

Perhaps you'll want to puut some of that pork in tacos after frying up a bit in a pan for warmup, carnita-style. Great use of leftovers for our family, for sure.

Kathryn

[Elton's BBQ]

Looks like the pork shoulder exploded! 😆

Nice bark and a good looking pp!

[smokenoob]

Cookin’ Pattymelt ‘n fries in Gulf State Park Alabama! upload pix not working for me here 🙄 working….,🤓

[Jerod Broussard]

I see water to the south.

[smokenoob]

Jerod Broussard Yes, camp spot was on a lake and where you see the tall buildings is the Gulf! There is 28 miles of paved multi use trails in the Park and a boardwalk over the highway to the beach, really beautiful place!

[Hulagn1971]

Made a batch of Brunswick stew over the weekend. Meats used were smoked pork butt and smoked chicken thighs. Good eatin'!
https://youtube.com/shorts/MktDV769H...UYSSC6XM8c1K5Phttps://youtube.com/shorts/MktDV769H...UYSSC6XM8c1K5P
https://youtube.com/shorts/8p9lc1PWP...BcqsOcM4Liz2jchttps://youtube.com/shorts/8p9lc1PWP...BcqsOcM4Liz2jc

[Hulagn1971]

jfmorris here is a new link to the recipe I riff off of. I changed the link in the recipe section too as the old one expired to just show the home page.

https://www.thespruceeats.com/brunswick-stew-with-pork-and-chicken-3052066

[jfmorris]

Thanks! It's already in Paprika and ready to try. Hoping to make a big batch of it this week.

[Hulagn1971]

jfmorris enjoy brother!

[HawkerXP]

Mrs. H found this select NY strip roast at Giant.
I sliced it up to cook on the Weber tonight.
Really nice marbling for a select I’d say.

Weber Chicago Steak Seasoning for brine / rub.
Served with a side of baked potato and green beans.

Son said, “best steak ever!”

[Elton's BBQ]

Looks darn good!

[JCBBQ]

Shoot!! Perfect.

[bbqLuv]

throw a steak on for me--Thank you

[Dewesq55]

Grilled swordfish steak. I'd never had it before. Truth be told, I didn't love it. A tad dry, even though I pulled it at 130°F, and kind of bland flavor. I think it would have benefited from a marinade of some sort. Side was instant garlic mashed 'taters. On the plus side, Barbara really liked it. I have 1 more steak which I froze, so I'll have to try it again eventually.

[Ace]

frxdoc "Except chocolate. For me"

:-)

[Dewesq55]

SheilaAnn - I seasoned it pretty well, but cooked it to 130° per Daniel Gritzer (Serious Eats). It might have been a tad to high.

[Dewesq55]

fzxdoc - I have no idea about mercury content, tbh. Barbara saw them featured in the weekly flyer for our local supermarket (ShopRite) and asked me to pick some up, so I did.

[Attjack]

Sometimes ramen starts on the grill.

[Attjack]

Elton's BBQ the noodles are David Chang's Momofuku brand. They are really good. I used the seasoning packet it came with and added some Fly By Jing Sichuan chili crisp.

[Spinaker]

That's a great set up.

[Attjack]

Spinaker sear burner on the left, and 3 grill grates on the right is my usual configuration.

[SheilaAnn]

Salad days…. Last day I will be cooking for a while….

[bbqLuv]

Salad days, of course it is football season. Dalas spelled backwards is salad.

[gboss]

for a second I thought that was catsup on there...

[SheilaAnn]

gboss at fast glance it does look like that infernal condiment. Just an over ripe tomato that I obviously already bit into. 🤣🤣🤣

[barrett_steele]

I can never have too much smoke. 30lbs of Costco pork butt for pulled pork sandwiches for the water polo team dinner...

[bbqLuv]

Hello from NW Oregon.
The birth state of the pellet grill, Traeger by name.
Nice picture. Looking good.

[Huskee]

Jerod Broussard No matter what they say I done, well I ain't never had too much [smoke]

[JCBBQ]

My son plays waterpolo. Y’all can put it away!! 💪💪

[JarrettR]

Our local chamber of commerce put together a "Field to Fork" dinner and the asked me to smoke some Thor's Hammers that were donated by a local producer. They were cut a little differently than I expected but I worked with what I had. Each shank was about 8-9 lbs. Basically cooked them similar to a brisket. Around 275 on my 250 offset and after a few hours put foil on the bone to help protect it. Wrapped in foil at about 170 internal temp and pulled at 205 deg. Bumped temp to around 300-325 to help finish it off the last couple of hours. About 11.5 hours total. Started the smoke in a rain storm so that was fun.

[JarrettR]

Thanks. Not the biggest sharer on social media but I though you all would appreciate this.

[theroc]

Brilliant.

[barelfly]

Great first post!!! Dang!!! Keep them coming!

[RichieB]

Chicken fried rice this evening. I marinaded chicken breasts about 4 hours in T.J.s version of Teriyaki Sauce. Their vegetable fried rice. Chicken done on cast iron skillet and rice/chicken done in Green Pan. All on the Spirit.

[Elton's BBQ]

Looks tasty!

[DaveD]

I can't help thinking of the Texan "chicken fried" when I saw this... like chicken fried steak and, yes, chicken fried chicken. I thought, "how do you chicken-fry rice? ...Oh."

[Skip]

Homemade Alfredo with Shrimp. Yum!

[Elton's BBQ]

Nice!

[barelfly]

our son turned 21 a few weeks back while we were on vacation, so this weekend we were able to get to the lake and he was able to come up from school for the evening for dinner to celebrate his birthday. I asked him what he wanted me to cook up for him and he requested carne asada and chimichurri…so, who am I to not say yes to TACOS!!!!!!!!!!!!!!!!!!!!

[Andrrr]

Dang man…. beautiful!

[Draznnl]

TACOS! You’ve raised that child well.

[hoovarmin]

You raised that boy RIGHT!

[Bogy]

My wife was hungry for stromboli, and suggested I use leftover brisket. I made a quick sourdough pizza dough recipe, and added pepperoni, ham, mushrooms, baby spinach, sliced mozzarella and shredded "pizza" cheese mix. Also had the heels of a sourdough loaf so I made some cheesy bread.

It passed the wife test.

[Jfrosty27]

That’s a winner. Yum.
Nice work Pitmaster. 👍👏

[Ace]

This looks so good. Now on my "make soon" list. :-)

[Elton's BBQ]

Looks great!

[theroc]

Reverse seared pork chop with black kale a la Calabrese.

[JCBBQ]

OMG that is right up my alley. Yum!!