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

[jfmorris]

Spun a traditional Thanksgiving Turkey here in Rocket City USA on Friday, rather than Thursday. I think this is my 3rd or 4th year in a row to rotisserie the bird, and it sure is an easy way to go, with great results, thanks to the Weber Performer and the rotisserie ring (shout out to fuzzydaddy who rehomed his rotisserie with me in 2020!)

Seasoned with Denny Mike's Turkey Lurkey rub as a dry brine the night before, and this 17.8 pound bird spun for right at 3.5 hours, about the length of time it would have taken in a 350F oven.




One thigh and one breast was plenty of meat to get things started for 8 adults and 3 kids... my son nabbed the leg that was laying on the board before I could take a pic!



We had a zillion side dishes and a couple of deserts, thanks to Yvonne, and my daughters and daughter in law. We ate. We ate more. Then we hung out, until a few hours went by and we could eat again! I think I am still full this morning!

[jfmorris]

Thanks @barelfly

I will add that I ended up having to let the turkey rest 20-30 minutes before we ate, due to waiting on one of the families to get here. I made the mistake of tenting it with foil while I did so, and I say mistake, as the skin that was nice and crispy from the rotisserie cook suffered from being covered with foil for 30 minutes. Usually I carve about 10-15 minutes after pulling off the grill, and never tent. I won't do it next time if I can help it.

[ecowper]

jfmorris if you have to hold that long, carve when you normally would and then hold in a 170F oven without the foil

[jfmorris]

ecowper Eric thanks - good tip. Unfortunately, the oven was at 400F and full of sides when I came in with the turkey... . Next time I will let it sit UNCOVERED until time to carve. Or snuff the fire and close the vents and keep it outside on the rotisserie spit longer.

[dpearce]

What to do with a whole lotta smoked turkey?

Turkey Soup today! I’ll add the egg noodles toward the end of the cook.

[Dewesq55]

Last smoke at the vacation/Island home before closing it up for the winter. I made 1 rack of St. Louis ribs with Memphis Dust and my Rum Molasses sauce. Used hickory. The smoker was running between 235 and 245°F the whole time. The ribs came out very good. My 90 year old mother in law was very happy. Side was yellow rice with some corn kennels mixed in.

[ecowper]

just beautiful

[fzxdoc]

Very nice. My MIL loved ribs too. Her face always lit up when I set her plate in front of her with a couple of ribs on it. Good idea to mix corn with rice. I'll have to give that a try one day. Usually I like mixing edamame in my serving of rice. Husband likes his rice ricey only.

Kathryn

[ecowper]

Made turkey and barley soup tonight …. 6 cups of turkey stock from Friday, a cup of turkey pieces, 3 celery stalks and 2 carrots, chopped, a bit of bacon rendered, 1/2 an onion cooked in the bacon grease, and a cup of cooked barley ….. mix it altogether and serve alongside some French bread

[ecowper]

Side note: Cook the barley separate from the soup and combine it as you serve

[cruiseplanner1]

Very good tip. We do the same with noodle and rice soups. Then things don't get too mushy especially when you make homemade egg noodles.

[ecowper]

Pretty much any Italian soup with pasta in it needs to be done this way, also cruiseplanner1

[Breslinbbq]

Cooked my first brisket for our family Christmas cookie bake. Learned a lot and cannot wait to try another brisket. Leftover smoked chicken and pulled pork hit the spot as well.

[ecowper]

That looks purty! I’m always up for a slice of brisket instead of a cookie

[Draznnl]

You win the cookie contest with that gorgeous brisket.

[fzxdoc]

Poultry, pork, and beef--you covered it all. Nice work!

Kathryn

[cruiseplanner1]

Did the Turkey in the oven but would have liked to have done it as Morris did. Love smoked Turkey but Michigan weather is not always so compatible with smoking.

[Purc]

I'm away from home and I did a stuffed turkey in the oven also. Oven roasted is great and leftover turkey sandwiches are still awesome.

[Zman23]

Chicken and andouille gumbo

[TripleB]

Do you make your own roux or store bought?

[Zman23]

TripleB I make my own roux. Equal parts oil and flour and about an hour of near constant stirring!

[TripleB]

Zman23 Amen! The dedication of making great roux.

[58limited]

Fish and Chips

[Michael_in_TX]

Classic.

[theroc]

Swordfish on the Weber gasser.

[texastweeter]

Everytime I cook swordfish it comes out dry and tasteless. What's the secret

[Jfrosty27]

I did a good old fashioned slow cooker pot roast today. It was a very cold, very wintery day after a big snowstorm that came through most of the day yesterday and all throughout last night. It stopped around 5:00 AM. The photo attached was the view out my kitchen window as I was having breakfast this morning.

I saw that and tossed an already thawed chuck roast, carrots, potatoes, and onions in the slow cooker with a can of beef consume and a generous amount of Meatheads Red Meat Rub. I set it for low heat and let it go all day. Yum.

[WI Bubba]

We could have eased into snow season a little more gently for sure.
Great looking pot roast however.

[Andrrr]

Saturday was such a great day to veg out around the house as it snowed all day.

[Santamarina]

That’s exactly what I would’ve done if I looked outside and saw that! Beautiful - the snow and the pot roast!

[frailinryan]

Winter weather brisket cook was a success!

[TripleB]

Nice job Pitmaster. Beautiful.

[SheilaAnn]

I say gol darn!!! Hello gorgeous!

[JCBBQ]

Last day of being a fat ass - need to do a bit of a purge before I over eat for Christmas. Big hunk of Chilean sea bass, kabocha squash puree and Swiss chard. The last of T Day pie and just a little home made ice cream 🙄-caramel and honey walnut.

[dpearce]

Yeah, I'm in a same boat. Going to go light on calories and carbs for the next couple weeks. But it sure is fun for a couple days anyway!

[Finster]

Picked up this preseasoned "brisket" at Aldi awhile back.
Yesterday was the day to give it a try.
7 hours on the PBC to a 207 IT. (longer than I anticipated)
only an hour rest (would have preferred longer)
It turned out just ok. Good flavor but a bit on the dry side after slicing..

[theroc]

Dressed up some leftover Thanksgiving prime rib with beech mushroom risotto.

[Michael_in_TX]

How ever you reheated that prime rib, you didn't impact the doneness at all! Still perfect!

[texastweeter]

I'd eat it!

[BBQPhil]

Couple of cowboy steaks from Wild Fork and NY sirloins from Costco on an Argentinian style grill. This is the massive, heavy duty, firebrick-lined $800 stainless steel grill I imported from Peachwood in China.

[ecowper]

Took me a minute to realize there were steaks on that beauty

[Michael_in_TX]

Those things just look like so much fun to cook on.

[Richard Chrz]

Envious!