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

[58limited]

Gumbo! I made this gumbo using Paul Prudhomme's method.

I used some chicken thighs that needed to be either frozen or eaten. Seasoned then dredged in Cajun seasoned flour then fried in a 12" Field skillet in peanut and cotton seed oil - oil that has been used to fry a lot of chicken recently therefore full of flavor - until nicely browned but not cooked all the way. I then used some of that oil along with the browned flour that came off of the chicken while frying and some of the seasoned flour to make the dark roux.

Added about half of the andouille sausage followed by half of the Trinity to cool the roux. Started adding the roux to boiling pork and chicken stock in a large #12 BSR Red Mountain Dutch oven (probably too large but my other ones are too small) until well mixed than added the browned chicken and the rest of the Trinity and andouille. Seasoned and then simmered.

Deboned the chicken and returned it to the pot, adjusted seasoning and served over brown rice.

[Andrrr]

I just pulled his book out the other day to find something that inspired me to try it, and I think you just saved me some time.

[mrichie1229]

Looks amazing!

[SheilaAnn]

When BF is not around, I make broccoli rice casserole. He hates it. No, I don’t use cream of mushroom soup. Nor do I use velveeta. I found an online recipe and I make it work for me. TD Heavenly Hatch puts it over the top.

[mrichie1229]

This is not your normal midwest hotdish/casserole. Looks delicious.

[texastweeter]

To eat comfort food like broccoli rice and cheese should be a prerequisite to dating you. Sounds like a pop song... "IF YOU WANNA BE MY LOVER, FIRST YOU GOTTA GET WITH MY PANS. BROCCOLI RICE AND CHEESE, OR THIS IS WHERE IT ENNNNDS."

[SheilaAnn]

texastweeter tears are rolling down my face 🤣🤣🤣🤣🤣

I just sang this to him!

[theroc]

Reverse seared rack of lamb on the Weber gasser. Dry-brined, with Dolly''s lamb rub.

[bbqLuv]

Perfect
Now I may have to get a rack too

[KarchyBBQ]

Recently cooked for my son's birthday sleepover. Football weekend so they were up late watching games Saturday, they all served served at church on Sunday, and then home for the Commanders game Sunday. Saturday night: Reuben sliders, tots, and salad. Sunday lunch: ribs, wings, mac n cheese, and slaw. So much fun!

[WI Bubba]

Dang! Does your son need another friend? Or maybe you could use another son?

[theroc]

Nice spread!

[mrichie1229]

I'm with WI Bubba.

[Purc]

Thanks to David 58limited for his homemade hot sausage. Indirect on the Weber Kettle and SnS. Went well with several cold Sam Adams Octoberfest beers.

[WI Bubba]

That David is a pretty okay fella. Looks like you did that sausage proud.

[Whiskeyman53]

Marinated steak tips on the Weber Genesis.

[bbqLuv]

Okay, where did you get the steak tips?

[Whiskeyman53]

bbqLuv, grabbed a couple thick sirloin steaks and cut them into a couple inch pieces. I needed to char them a little more but they weren’t bad.

[Richard Chrz]

I was in the kitchen getting some dough work done for a pizza party and bread for my wife’s family this weekend, and kept trying to figure out what was for dinner.

I had left over pork belly, so I made a few flour tortillas, whipped up some cilantro lime crema, cut up some cabbage, onion, carrots, and a bit of siracha. I’m going to do this with a pork belly taco supreme pizza next time.

[Andrrr]

No fair, your post wasn't there when I was getting mine together.
It looks awesome as usual sir!

[mrichie1229]

I have some pork belly on the kettle right now. I need to try this.

[Richard Chrz]

mrichie1229 so good. I made the up a dry slaw with cabbage both red and green cabbage, radishes, carrots, and purple onions, then finished with a cilantro lime crema, and some siracha.

Had I had some oaxaca, or chihuahua cheese, I would have melted into the reheated / fresh rendering of the pork, but I didn’t have any. It’s a solid meal.

[Andrrr]

Yesterday's dinner was Mongolian beef courtesy of Chilipeppermadness. I kept the heat down because I didnt know what to expect and I think I know what I'm going to tweak next time. It turned out well enough that the family voted it into the rotation so I count that as a win.

[SheilaAnn]

Andrrr IIRC the first or second team cook was broccoli beef. Straight outta kenji.

I think I have the rest of the year already mapped out.

[WI Bubba]

"We do not live in a cultured area.." At my local bowling alley you get get your fish breaded OR beer battered, plus they have two kinds of potato salad! How much more culture do we need?

[Andrrr]

Lol what a coincidence, we have that same culture WI Bubba

[Santamarina]

Still don’t have proper cookers set up outside at our new house, but the fam wanted steak. My wife came home with these strip steaks.

Normally I’d reverse sear on a charcoal/wood fire, but with the available resources I went with a cast iron pan. Honestly haven’t done enough steaks this way to have a technique down, but I made it happen.

Dry brined. Hit with fresh ground pepper before it hit the pan. A light dust of granulated garlic and onion at the flip. Not perfect, but I’m pleased with the results considering it’s a method with which I don’t have much experience.

Plated with mashed potatoes and salad. The fam approved!

[SheilaAnn]

Santamarina I have a confession…. I scrolled through quickly thinking “doesn’t the gravy belong on the mashed?”

Then I realized it’s probably a balsamic vinaigrette 🤦🏼♀️😜🤣

Oh, and if you think you don’t have the experience, coulda fooled me! Great looking steak!

[Santamarina]

🤣🤣🤣 it IS a balsamic, but I’d argue it doesn’t belong on the salad either.

Let me explain…my wife makes a killer balsamic vinaigrette. But since we haven’t fully stocked our spice shelf yet she couldn’t make it. So I grabbed this stuff at the market. Wish I hadn’t. 😬🤦♂️🤣

[mrichie1229]

You nailed the cook Santamarina.

[Hulagn1971]

Meatloaf and homemade mashed potatoes. Get some.

[Smoked Transistors]

Yummy! Comfort food 101

[mrichie1229]

Delicious!

[texastweeter]

Hail yeah!!!

[theroc]

Grilled up a pile of flanken ribs and tenderloin kebabs from our local Armenian market. Served with a farro risotto with greens and feta.

[Richard Chrz]

Flanken ribs and farro risotto… you’re killing it sir!

[bbqLuv]

You done good.

[Hulagn1971]

That looks delicious. I really need to grill up some flanken ribs. That's one I haven't ever attempted.

[bbqLuv]

Oven roasted Chicken. It has been many, many years since I have roasted chicken indoors in the oven.
Came out pretty good.
spatchcocked, seasoned, added veggies, and oven roasted at 325*F for one hour.

[WI Bubba]

Good looking bird!

[mrichie1229]

Yum!

[Hulagn1971]

Whipped up Steak au Poivre last night. I didn't have cognac unfortunately but did have a fresh unopened bottle of marsala. Sous vide the beef tenderloin at 131° for an hour and a half then seared. Absolutely delicious meal and a first for me.

[DaveD]

Beautiful work!!

[Hulagn1971]

Thanks guys!

[fzxdoc]

Great job on that steak and sauce. I bet the family is asking for a repeat very soon.

Kathryn

[ItsAllGoneToTheDogs]

I dunno what you would call this...

A while back I had cubed up some pork loin, marinated in I think soy and chucked it in the freezer. The intended meal was going to be a pork ramen.

So I threw that in the instant pot along with a bag of RG Buckeye beans and some garlic. The beans weren't perfect after 30ish minutes of pressure, so I threw some of the pork in a skillet to brown it up, threw in some chili and onion powder along with a little oregano and green chilis. Everything was playing fairly nice with the soy or whatever which surprised me.

I left it on slow cook overnight and decided to throw in some rice today.

I dunno what to call it, but the pork falls apart yet doesn't have the mouth feel that some overcooked meats in a soup usually do. You can kinda taste the soy but if I didn't tell you it was in there I doubt you'd pinpoint it as an ingredient. Whatever ya wanna call it, I'll be having a few more bowl fulls while I wait on being able to go back to work.

[theroc]

I'd call it tasty!

[mrichie1229]

What theroc said!

[RichieB]

Not really cooking but.

I constructed one of favorite sandwiches, Italian Sub/Grinder/Hogie. Did I cover all of them? Provolone and onion. A light spread of Ken's Northern Italian Dressing. You'll see the details in the pictures. Yes Boars Head is my go to and the provolone is deli sliced Boars Head. Bread, T.J's Baguette.

[Michael_in_TX]

From a midnight snack perspective, this is art.

[Jfrosty27]

Where’s the rest of the sandwich? Nice looking snack. 🤣😅😉

[RichieB]

Tough croud. At 73 I can't consume large portions like you youngin's and I used to. Plus, I need to maintain my lean waist.