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

[Michael_in_TX]

In the 40-second microwave egg thread Maxriptin mentioned that the ramekins often make the resulting egg the perfect size for an english muffin.

He was right. Thomas Multigrain English Muffin, a perfect fit!



And here we are....toasted and butter sprayed muffin, egg, beaten with Hellman's mayo and Tajín, microwaved for 50 seconds in my 1100 watt microwave, doused with a bit of Tabasco and a light shower of pepper, then a slice of smoked cheddar cheese, and a beefsteak tomato slice (not too big).



That was a good breakfast sandwich.

[bbqLuv]

I don't see no Bacon, ham, or sausage. What's that red thing, premature ketchup? hehehe
Looks good.
Breakfast is a little early for PBR, so I suggest Irish Coffee. 😁👍

[davehimrich]

There’s a Thanksgiving potluck at work tomorrow and I wanted to bring some kind of grilled side. I settled on Cabbage Dressed in Honey Mustard from “The Meathead Method”. It’s probably not ideal to cook this the day before, but I am going to reheat them under the broiler tomorrow before the short trip to the plant. My samples tasted very good. This is on a Hasty-Bake (the smaller version.)

[SheilaAnn]

Looks great! Let us know how it travels. Broiler idea sounds solid.

[davehimrich]

I put them under the broiler for a few minutes, then held them in a 350F oven for a few more minutes to heat them through. I took them to the potluck, and there wasn't any left when I went to pick up the pan.

[Richard Chrz]

We still had some pork belly around from this weekend. So I made up butter tortillas with some sourdough starter, chopped, reheated & seasoned the pork belly, topped with a few simple toppings.

[barelfly]

Get that belly in your bellah….cuz it’s TACOS!!!!!!!!!!!!!!!

[theroc]

You had me at butter tortillas.

[JCBBQ]

Big ol’ fatty! Half pound with bacon, blue cheese, caramelized shallots, secret sauce and arugula. As they say in Italo-American parlance - OophAaah!!

[JCBBQ]

SheilaAnn Yeah!! But I earned it w all the freakin’ fish dishes I’ve made for Mrs JC! She did not partake in this evening’s victuals. 😕

[barelfly]

Dang!!!!!!!

[theroc]

Superb

[Jerod Broussard]

Crispy chicken sammich with Wickles and Mayo.

[SheilaAnn]

Jerod Broussard don’t sell yourself short, buddy! 😉

[hoovarmin]

Great combo

[cruiseplanner1]

That looks very good

[texastweeter]

Dogs for dinner

[hoovarmin]

This is not helping my intermittent fasting plan

[cruiseplanner1]

Love my grilled dogs. I prefer them almost charred. We have a brand here in Michigan named Koegels and they are great. They make a Vienna and a chicken version which you barely can tell the difference. However the chicken has a low saturated fat so I can eat three of them without really pushing my intake limit. Red onions mustard and coney sauce perfect

[Henrik]

I'm a HUGE hot dog fan, and this did not disappoint. Man, that looks tasty! Great cook texastweeter!

[barelfly]

In another thread, ideas for spaetzel were being discussed and I threw out my Oma’s Goulash go great with spatzen or spaetzel. And as I thought more about it, I decided I’d make Oma’s Goulash this weekend or next week at some point. But….traveling in Seattle this week where it was wet and cold, then getting home today to wet and cold….I said heck with it! I wanted comfort food tonight and stopped by the store for the few things I needed. So….I present Oma’s Goulash served over mashed potatoes. After the three day trip this was so darn good! Haha. Happy belly!!

[hoovarmin]

That's ultimate comfort in a bowl!

[cruiseplanner1]

Looks great.

[Smoked Transistors]

Garbage Breakfast Tacos
Whipped these up for trash-day clean-out duty. Cracked the last of the eggs, tossed in a handful of wilted spinach, one lonely shallot, a chunk of onion, a few aging tortillas, and the leftover red/green salsa from Super Mex. Whatever didn’t make the cut went straight to the bin — everything else hit the pan and turned into some seriously tasty breakfast tacos. Surprisingly awesome for a fridge-purge special.

[MarkN]

THAT's how you make breakfast!

[hoovarmin]

Beats the hell out of Quiche any day of the week

[cruiseplanner1]

Them sure look nice for a cleanup. I kind of did the same the other morning. Took one of my charred hot dogs some onions and scrambled eggs into some leftover tortillas from our \Mexican bakery.

[bbqLuv]

V for victory lunch

[Spinaker]

I will consider it. Panhead John Draznnl

[hoovarmin]

I think I remember seeing this dish on an episode of A Chef's Table

[SheilaAnn]

hoovarmin no you didn’t. 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[luvthemstillers]

Made a big pot of vegetarian pastina soup for my wife today.

1 cup pastina (tiny star-shaped pasta or other small pasta shapes) 1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
6 cups low-sodium vegetable broth
1 package frozen chopped spinach
Salt and black pepper, to taste
Fresh parsley, chopped
Grated Parmesan cheese
Extra virgin olive oil

1. Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion, carrots, celery, and garlic for about 5-7 minutes, until the vegetables are softened and fragrant. In a separate pot cook the spinach according to the package directions

2. Pour in the broth and add the drained spinach. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to develop the flavors.

3. Stir in the pastina and cook according to the package instructions, usually about 6-8 minutes, until the pasta is tender. Stir occasionally to prevent sticking.

4. Season the soup with salt and black pepper to taste.

5. Ladle the hot soup into bowls. Garnish each serving with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.

[fzxdoc]

Looks delicious. And healthy. Thanks for the recipe.

Kathryn

[SheilaAnn]

I see a big slice of crusty bread to accompany.

[mrteddyprincess]

I tried Meathead muffins for our department Thanksgiving lunch tomorrow. Holy crap. So good!

[mrteddyprincess]

fzxdoc yes. So good!

[hoovarmin]

I'll bet the other teachers are glad to have you as a colleague!

[dpearce]

I do these every year for Thanksgiving. Big hit!

[JCBBQ]

Recently I came across an amazing revelation- the incredible combination of persimmons and pomegranate. Good god, it’s amazing. Trying it in as many ways as I can think of. Here’s a simple arugula salad transformed into something great. Also, I LOVE leeks. First time roasting a chicken over confited leeks. Needless to say, they were delicious. All in all, a successful cook.

[SheilaAnn]

Roast chicken over leeks….. do tell 🤗🤗🤗😋😋😋

[cruiseplanner1]

Excellent healthy looking meal. I love leeks and used with or in place of onion in Mongolian Beef or Beef Fajitas is a huge difference maker.

[sclawrence2013]

I've never smoked a turkey before so I figured I'd do a trial run in the PBC before Thanksgiving. I brined over night with Kosmo's Q Turkey Brine. Rubbed with Kosmo's Q Dirty Bird. The 15 lb bird hung in the barrel for almost 3 hours. The Mrs. liked it enough that I've got the green light to cook another one on Thanksgiving as our secondary bird. Smoked meat will never be the primary meat at our family functions due to some guests ability to get a stomach ache from a rice cake.
I know we all love pic's here, so here's a few from the process and final plate.

[hoovarmin]

Great looking turkey! I'm going back and forth whether or not to cook my turkey in the barrel or spatchcock and use the Kamado.

[fzxdoc]

Nice turkey cook, sclawrence2013 . Weren't you amazed at how juicy the breast meat was?

hoovarmin , you have only one choice left: spatchcock and smoke in the PBC.

Kathryn

[hoovarmin]

fzxdoc you know, you're right!

[Skip]

The first batch of Lefse is complete and stored away in the freezer awaiting the Family showing up for the Holidays in a month or so.I roll out and my Wife cooks it on the Lefse Grill.

[cruiseplanner1]

Did not know this was a Norwegian dish. My family is full of Swede's from the UP and they always made homemade Lefsa. We always loved it. Crepes also. So good and you could almost see through them with our homemade maple syrup. Hell to cook though

[hoovarmin]

Nice photo Skip!

[howard_rudin]

16lb Brisket with SPG done hot and fast (8hrs) on my Weber Ranch Kettle. Lump charcoal and post oak chunks. used my new ash basket with dividers to help with the indirect set up. turned the point into burnt ends (ala myron mixon).

[SheilaAnn]

Hello gorgeous!

[fzxdoc]

Impressive. Such a pretty smoke ring too!

Kathryn

[barelfly]

Wow! What a brisket cook! You gotta post more often with this type of cook! And would love to see that Ranch Kettle in action!