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

[Towering Inferno]

Not exactly traditional. Slow cooking 3 beef shank steaks for Thanksgiving on the Masterbuilt vertical propane smoker. Carrots, celery, onion, potatoes, beef broth and seasonings in the pot below. Shanks dry brined overnight. Hoping for the best.

[theroc]

Looks like it will be awesome.

[Jfrosty27]

I’m really excited about this cook! Can’t wait for the report on the results!!!!

[Towering Inferno]

It dissapeared over the course of 2 days. Was absolutely delicious and the marrow was fantastic for those who can do the texture. I will not hesitate to do this again. I have more beef shanks in the freezer.

[GoldenJet]

My Good One Marshall held temp perfectly.

Happy Thanksgiving all!

[labbq]

Wow! What a beautiful bird 🦃 Happy Thanksgiving!

[Hedgehog BBQ]

Thanksgiving yesterday. I go to work at 3am friday.
but today chicken fried steak, bacon, eggs. And a parade

[Holysmoke]

Peach baked beans!

[Richard Chrz]

Very intrigued!

[Holysmoke]

Baked beans with pork and BBQ sauce with red & yellow bell peppers along with cubes of peaches. Sprinkled with crumbled bacon. Oh, and some ancho chili powder for a mild sweet heat.

[frailinryan]

Thanksgiving turkey turned out great!

[Bogy]

One of the best turkeys I ever smoked was one I cut up like this. My wife had bought a humungous bird I was afraid would never cook anywhere close to evenly, so I cut it up. The rub was much better distributed, and I got raves. Yet for some reason I never did it again. Probably should.

[ecowper]

Thanksgiving table :-)

[davehimrich]

Spatchcocked turkey on the ancient Weber with Slow n Sear. Worked perfectly, moist and delicious.

[ecowper]

Nice!

[RonB]

I smoked a boneless turkey breast today on the kettle using the rotisserie. I started with the charcoal baskets almost directly under the breast, and moved the to the edge of the kettle when the color was close to what I wanted. Smoked at 350° until the internal temp was 158°. Turned out nice and juicy,. Sides were GB casserole, stuffing, mashed potatoes, and gravy. My wife and I enjoyed the meal. We decided to forgo desert, but that was a mistake. I'm gonna bake a pecan pie tomorrow if I have time. I forgot to get a platted shot.

[fzxdoc]

I want to try this. Never made a boneless turkey breast before. Its cylindrical shape makes it perfect for the rotisserie.

Thanks for the nudge.

Kathryn

[Finster]

I saw this in the newsletter that came yesterday. Had to come back to give you a hearty thumbs up, and thanks for the inspiration. I have one of these in the freezer that I haven't pulled the trigger on yet... yet.
I'm thinking a simple salt and pepper seasoning..

[RonB]

Finster - I prefer just S&P, but SWMBO prefers the look of Simon & Garfunkel, so that's what I did.

[dpearce]

Well, Thanksgiving day came and went. Smoked turkey White Castle dtessing and muffings. Side
dishes were up to the wife.

ready to go on the PBC


gravy on the Weber



cooked and ready to come off



White Castle dressing



and it got cold. The pit barrel needed a blanket.

not a bad dinner. Didn’t quite get all guests we thought but everyone left full and happy.

[HawkerXP]

..., ..., ...!

[fzxdoc]

I love the sight of a spatchcocked turkey hanging out in the PBC. Nice photo. Nice cook!

K.

[Michael_in_TX]

Had Thanksgiving dinner at my sister's, which in addition to my mom and my wife, included several of my sister's colleagues who don't have family in Houston.

Thanksgiving can start to get a little out of hand when you end up with four professional chefs in a kitchen.

If you are not into carbs, you should not read the rest of this post lol.

Here's the primary spread:



Clockwise from upper right:

• Mac and cheese (I forget what the cheeses were, but at least one of them I couldn't pronounce).
• Mashed potatoes with fried onion topping.
• Cornbread soufflé.
• Applewood smoked turkey tamales (these were my favorite; they were absolutely divine).
• Cornbread stuffing.
• Salsa.
• Turkey gravy.
• Green bean casserole.
• Peas.
• Cranberry sauce.
• Gnocchi with pumpkin, spinach, and heavy cream. (I helped cook this, so this post is in the right thread lol.)
• Roasted vegetables.

Oh, and popovers and cheddar biscuits:



And the turkey....coated with cajun spices and roasted in the oven:



My plate. Urk, carb overload.



(The tamale was divine....I had three...the smoked turkey, all dark meat, went perfectly with the masa.)

And, now dessert (these were all made by my sister):

• Ice cream cake.
• Pumpkin pie made with star anise (this was delicious!).
• Apple pie.
• Coffee.
• Chocolate cake with three types of Godiva-something liqueurs.

When I went back for my second slice of pumpkin pie, I noticed something odd. The ice cream cake was not significantly melting! I then learned why my sister is a professional chef and I am not. Apparently there are things known as ice cream stabilizers. Who knew?

And if there is any doubt.... I am stuffed.

[ecowper]

A smoked turkey tamale sounds like heaven! it is now on my “do it soon” list

[Michael_in_TX]

ecowper They were really good. I've had brisket tamales before, but here you don't have the strong beef flavor so the subtle smoke elements are more noticeable. Very, very nice.

[Andrrr]

Holy crap that’s a feast! I can’t imagine how great that all tasted

[Breslinbbq]

Happy Thanksgiving! Woke up early to smoke a Turducken roll filled with seafood jambalaya. Transported in my first Faux Cambro to my in-laws and it held beautifully. Chased with a slice of PieCaken. Yum 😋

[HawkerXP]

WoW!

[fzxdoc]

Amazing!

Kathryn

[barelfly]

Mom’s turkey was OUTSTANDING! The skin may have been the best ever as well! I should have grabbed a few photos of the sides, but forgot to. And we have leftovers for days, so may be getting creative over the next few days with all we brought to the lake afterwards!

[Ace]

So tonight was a small 4 pound N Y Strip Roast, baker with the works and a wedge salad.
I cooked the bakers at 400* and then I needed to come up with a way to keep them warm while I lowered the temp to 325* for the roast.
You guys will love this one...
I had a 1/2 pan with a rack in it and I placed it on a top burner, covered it and turned it on low to make a MacGyver warming oven out of it.

[Michael_in_TX]

Clever holding warmer idea. Also, that is the *cleanest* oven I have seen in recent memory.

[JCBBQ]

The turkey porchetta experiment. Interesting process. Pulled off the skin in one piece. Carefully removed each side of the breast. Butterflied the thicker sides to make the pieces more even in thickness. Then stretched out the skin and positioned the two breast halfs in a “69” on top. Scored the meat w a cross hatch and rubbed with garlic, sage, fennel pollen, salt and pepper. Then rolled the whole thing like a burrito (sort of), tied it up and sealed it in a SV bag. Sous vide for 5 hrs at 145. Deep fat fried in tallow, then sliced.

[fzxdoc]

Lawdy, lawdy. What a perfect prep and outcome. Wish I was there.

Kathryn

[labbq]

Absolutely excellent work! What did you think in the end? Would you do it again?

[JCBBQ]

labbq 100% Yes! I think from now on I’ll get a whole turkey and break it down and roast the dark meat in pieces and do the breasts like this. It’s really pretty easy and it’s hands down the best white meat I’ve cooked. Super moist and the flavor and hint of spice was excellent.

[Midway]

My wife and my annual staged Thanksgiving turkey baste picture. Happy Thanksgiving.

[Spinaker]

What a great picture! Thank you for sharing this with us.