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

[ItsAllGoneToTheDogs]

Miracle brisket!

$50 something dollar flat and I really should have used my MAK, but I have my HB Roughneck dialed in pretty good and it will go 12-18 hours unattended. However, I had some charcoal already loaded in it and there was a bag of Lumberjack lump at the grocery store so I got that to top off the cooker. My most consistent cooks on this thing have been with lump. Well the Lumberjack lump absolutely sucks, but it saved me... because it didn't burn for crap... woulda got much hotter. This cook ended up being like 8 hours max.

Had alarms set on my fireboard for 200 IT and 100 and 300 on the external temp. That's great except when your alarm uses your text notification and you chose one thats fairly quiet for a professional work setting. Slept right through the first 2 notifications starting around 5am. I thought I'd be in the stall until 8ish am and then was going to wrap.



Pulled this sucker at 211 IT. Cooker did ride at mostly 225-250 but somewhere around 5am it went to 300 and shot things up. Wrapped in foil and went back to sleep until 8.

It's dry, but actually still better than most restaurants. Doesn't fall apart, which was a massive surprise. If I hadn't used up all my tallow, it would be a very easy fix.








I had planned 3 meals with this brisket, 2 of which were intended for leftover dry brisket anyway... soup and beans.

[Elton's BBQ]

Looks good!

[Finster]

Flying solo today, which is always a day to enjoy a meal that none of the rest of the family really cares for...
tonight it's Galbi Ribs, homemade fried rice, and pepper cabbage.
finger lickin good 😋

[SheilaAnn]

The fam doesn’t like kalbi? Yours looks great!

[JCBBQ]

We’ll ALL come over next time. It’s dangerous and very very sad to kalbi solo.

[ItsAllGoneToTheDogs]

The plan for tonight's dinner WAS for some brisket and a baked tater... but just did a very expensive loaded tater instead. Good eats.

[Elton's BBQ]

Looks really good!

[ItsAllGoneToTheDogs]

Elton's BBQ it was! I used green onions instead of scallions and I'm glad I did. Them being stronger helped balance out the funky cheddar and the brisket and smoke made for lots of perfect bites. I usually use olive oil to rub salt on the jacket, but I'm supposed to be on a diet or something so I make tiny adjustments where I can. I didn't miss the extra crispiness on the jacket.

[JCBBQ]

Tough T beat a good baked potato. Very comforting

[Skinsfan1311]

Brisket burnt ends, Mrs Skinsfan's jalapeno cornbread & Knob Creek 18 yr for dessert.

[Elton's BBQ]

Nice!

[captainlee]

While visiting family on the Front Range this week we found frozen Flounder at Kroger. We never see this. It was actually very good. Flounder stuffed with Phillips back fin lump crab meat.

[DaveD]

Standard pork butt cook to replenish my supply of pulled pig. Villari bone-in butt, dry brined overnight, Jenni In A Bottle rub. SnS kettle running B&B coals with some pecan chunks.






Plated with a cup of Rancho Gordo Midnight Black beans and some air-fried broccoli (which didn't turn out so hot, needed to be tossed in more EVOO than I'd used.)



Absolutely delicious... these Villari pork butts at $2.99/lb are one fantastic bargain.

[barelfly]

That’s great bark on that butt. I’ve not tried the Jenni in a Bottle on a cook like this, but you have me thinking now! Dang that looks great!

[cruiseplanner1]

Oh does that look great

[DaveD]

barelfly You've GOT to use it on a butt. It's the best.

[troymeister]

I had this beautiful little Beef Roast with a nice fat cap that I just had to smoke last night. Through in a couple chunks of Red Oak for that Santa Maria style flavor. I cooked it slowly at 250°-275°. Seared it up at the end. Oh Yeah!

The SnS is the Perfect tool for this.

[Oak Smoke]

I would eat that!

[Elton's BBQ]

Ahhh yes!! Perfect!

[DaveD]

Outstanding. And yep, the SnS cannot be beat for this...

[Elton's BBQ]

Doing pre coldsmoked bone in porkloins on the gasser.. served with baked potatoes,salad..
beer & aquevit on the side..
Qualitycheck approved

[DaveD]

The dog!!!

[Spinaker]

Great looking cook! (And dog pic)

[Mike981]

Easy football food. Seared some beef franks and then added the baked beans.

[Skinsfan1311]

Light lunch today...P.E.I. oysters. Briny and sweet. I scarfed down 3 dozen I'm saving room for nachos, which will be topped with shredded, leftover brisket burnt ends for dinner

[barelfly]

Go cowboys

[SheilaAnn]

3dozen? Baller……

[Panhead John]

“scarfed”…….🥸

[Bluetail66213]

So I jumped on the old bandwagon, and decided to try the burgundy Salt & Pepper tri-tip. I had some old Merlot sitting in the fridge, so I added the soy, Worcestershire, garlic, honey and onion with a bit of olive oil and marinated overnight. Did a reverse sear on the pk grill and after the sear, let it settle for a bit. Turned out very flavorful. Guess I'll have to buy some more wine!

[Bluetail66213]

Forgot to mention that I did add some salt before it hit the grill

[Huskee]

Beautiful pictures. I've never marinated a trip tip in wine, just my liver. Would you say it's worthy of repeating, compared to seasoning & grilling? (Thankfully I'm still nearly young enough it doesn't hurt to tip my head sideways)

[Bluetail66213]

Definitely worth doing again. See “ Cardiff Crack”

[cruiseplanner1]

Cold windy and rainy here in Michigan today so I browned and then slow roasted a wild rabbit and a few chicken thighs.

[Huskee]

Yeah, it's been "All Grey" at my house today too

[Huskee]

Well I braved the chilly rainy weather here today and made a steak. A nearly-1" highly marbled strip steak from Aldi. Listed as Angus (Choice) but she looked mighty Prime in the package! 1.24lb.

Dry brined via common salt math, added coarse pepper and a light dusting of garlic powder, and that was it. It was meant to be cooked yesterday, but circumstances led to it being cooked tonight. Therefore, it had dry brined about ~28 hrs. I brought it out of the fridge today about 1pm, cooked about 5:30. I prefer my steaks to be a little closer to room temp or near before cooking. I swear it helps the tenderness and it is my MO.

This cook was something a little different from my norm. I blasted it with super high sear heat and flipped often. I intended to do a 'traditional' all direct heat cook, you know like most weekend warriors do because they don't know any better, just to see if I could nail it w/o the common overcooking that often accompanies this technique.

I seared & flipped for 8 minutes. Man that sear got pretty dark, it was looking great but I even had to wonder if I'd overdone it! (The searing pic here isn't a final one, it got much darker). Avg 122-128 t/o, so I set it down off heat for carryover to work its magic for ~2 mins while I grabbed my camera and knife, and voila! One of the best steaks I've had in a year or more! Might've inched up toward medium but no chance I'm complaining.

[Andrrr]

I’d eat that any day! Nice work

[DaveD]

Beautiful.

[cruiseplanner1]

That looks excellent. Much better sear than the two NY's I did earlier in the week.

[barelfly]

How about a little show us what your daughter is cooking….

check out this Flat Iron she cooked tonight! Pan seared and butter to start and then finished in the oven to get to temp. I mean…if that isn’t just a perfect edge to edge cook!!! I think I know who is gonna be cooking when she visits in a few weeks!

[ItsAllGoneToTheDogs]

DaveD Harris Teeter has 'em sometimes. But usually I have to ask one of the local meat focused places.

[Jfrosty27]

DaveD I get mine from Wild Fork. They have them at all times. But wait. Didn’t you say you don’t have access to WF in your new location? Bummer if that’s true.

[barelfly]

SheilaAnn - right!! Haha. She got the sear perfect as well! I forgot to post that picture

[captainlee]

Just a quick Sunday football dinner celebrating the Broncos unbelievable come back after playing so bad for 3 quarters. Oven baked wings with home made sauce, Catalina dressing, honey, liquid smoke and a bit of heat.

[cruiseplanner1]

Interesting sauce. Sounds good

[captainlee]

cruiseplanner1 my mom used to put just Catalina on chicken once in a while, kind of that bbq flare. I still do but for wings I spiff it up a bit. Interesting flavor profile.