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

[Michael_in_TX]

For a quick weeknight dinner, I often do dry-brined pork chops in a cast iron pan with butter and olive oil, but this evening I just did not feel like cleaning a big pan.

Then I got curious....I've never tried doing this in the air fryer. But, an air fryer is an oven and I really like that pan-seared crust I get. Hmm.... what if I actually made a crust? So I took my pork chops that had been dry-brining for six hours in Meat Church / Matt Pittman's Holy Cow (yes, it is also good on pork!) and rubbed a little olive oil over them then coated them with grated parmesan cheese (the stuff in the green can).

Into the air fryer they went for 12 minutes at 380 F. Also, public service announcement: don't try to run your air fryer and microwave on the same circuit. You will trip a breaker. Oops.

Here we are, ready to slice.



That crust turned out better than I expected!



All plated up with a generous helping of Stouffer's mac and cheese. This was very good and I actually think I prefer it to my pan-seared version. What I didn't anticipate is how the convection of the air fryer crisped up the fat on the edges of the chops. Very good!

What I may do next time is do a 50/50 mix of parm cheese and crushed panko.

(And with beef prices being beef prices, it was nice to eat something that was $1.32 a chop!)

[Michael_in_TX]

SheilaAnn ROTFL! You're right! I invented Shake n' Bake!!!

[texastweeter]

Add in some crushed pork skins.

[Michael_in_TX]

texastweeter Excellent idea....I know pork panko, basically that, is a thing!

[Ace]

Todays cook was dueling chuck roasts. I tried the #10 can lighting method on the PBC for the first time and it worked quite well. Dinner plate consists of pulled chuck roast on sourdough bread with provolone cheese. The sides were coleslaw with a sprinkle of my homemade beef rub and a splash of rice vinegar as well as some cottage cheese.

[mrichie1229]

Yum!

[fzxdoc]

Nice cook!

Kathryn

[bbqLuv]

Kielbasa, onion, and left-over sweet potato
Simple, quick and easy.

[Santamarina]

We do a dish like this with regular potatoes, but the sweet potato twist sounds like it’d add a nice flavor layer!

[Panhead John]

Looks great Mr. Luv!

[Finster]

Delicious yet oh so simple.

[Skinsfan1311]

Softshells, tots & pickled beets...

[Hulagn1971]

Dude, I LOVE softshell crabs. Nice cook.

[Panhead John]

Another fan of soft shell crabs, they’re delicious! Good job with your cook!

[texastweeter]

Begging to be made into a po boy

[Santamarina]

The fam had been begging for my salsa. If I’m making salsa we may as well have tacos. Still without any outdoor cookers…enter gringo tacos!

Ground beef with my taco seasoning (a 30+ year old recipe - my first ever spice rub!), refried beans, Mexican rice…and because these are gringo tacos, lots of shredded cheese and lettuce!

The salsa turned out well, and I have enough left over for steak and egg breakfast burritos.

Mexican rice hack: use minute rice and sub ~1/3 of the water with home made salsa! EZPZ!

[mrichie1229]

Elevated gringo tacos! They look delicious.

[Michael_in_TX]

That salsa is preeeetttttyyy!

[hoovarmin]

I don't know why we call them "gringo" because they definitely eat ground beef tacos in Mexico. They look completely delicious!

[DaveD]

Prime beef ribs from our local Hickman's, part of the birthday splurge for my lovely bride's recent celebration.

Dry brined overnight, then hit with Cowboy Crust before going on.




SnS kettle with Cowboy Lump charcoal and a couple chunks of oak. Ran at about 250/120, nominal all day. Put them in the foil boat after about 6 hours.




They were absolutely superb, juicy, smoky, tender, barky.



Plated with zucchini and McCain's frozen fries. Yum!

[bbqLuv]

four-boner, brisket on the bone.

[mrichie1229]

Looks delicious. I'm inspired to get a rack out of the freezer.

[bbqLuv]

BTW nice high-quality pictures.

[ecowper]

Well, this was cooked in May, not October, so I hope I'm forgiven for that little faux pas. Thought everyone might like to see the spread we put on for my 58th birthday ..... our great neighbors/friends, my cousin, our younger daughter's boyfriend's parents, and the older daughter and boyfriend were all there. A good time was had by all

Turkey breast, removed from the bone, seasoned, and tied



Costco prime brisket, 15 lbs pre trim, probably 12 lbs post trim


Coming along nicely on the WSM


Oh my!


Nice spread!


My plate!


Older daughter gave it to me .... I think I love her best


My cousin's dog found the best spot

[ecowper]

Breslinbbq that Yellowstone is really nice, definitely recommend. SheilaAnn YES! Love a good pea salad

[ItsAllGoneToTheDogs]

that dawg done

[SheilaAnn]

ecowper

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/vegetables-fruits-herbs-salads-salsas-and-slaw-recipes/1775570-pea-salad#post1775570

[RichieB]

Happy belated birthday. 58, youngster.

[ecowper]

Somebody's gotta be the young'un ;-)

[RichieB]

Q'ed some beef short ribs per Meatheads method. He said 5#. I did 3 ribs which after trimming was 1.5#. Trimmed and brined last night. BBBR prior to cooking. On Kettle with SnS, Mesquite chunks. Ran about 250 for 5.5 hours to 200 I.T. Baked potato in oven, butter and smoked paprika. I'm pleased with the results.

[Panhead John]

Ok, I guess we’ll take your word for it……🥸

[texastweeter]

Them neefanglrs invisible ribs

[Breslinbbq]

Shout out to Polarbear777 for the great recipe! I smoked & pulled chuck, smoked & pulled pork (21-hour cook, my longest so far), also made spatchcock chicken, and smoked portobellos. Cooking for 30 neighbors tomorrow with a keg of German beer to chase smoked meats. Prost 🍻

[Richard Chrz]

Beautiful!

[mrichie1229]

Yum! I bet meat sweats were had by all.

[Panhead John]

Andouille sausage, chicken and vegetable sheet pan dinner tonight. I’ve done several sausage and veggie sheet pan dinners before, but tonight I decided to add a chicken breast to the mix because, as most of you know, I always eat healthy….🙄 The veggies were tomatoes, green and yellow onion, along with red and green bell peppers and some fresh green beans…sprinkled with some Tony’s. Baked at 375* for 45 minutes. Sides were yellow rice and a bolillo roll. This stuff is so easy and really good!






Ready for the oven…


45 minutes later…

[Panhead John]

bbqLuv Leftovers? Call me crazy but I plan on eating em…🥸
Jerod Broussard It was from a package of 4 boneless skinless chicken breasts.

[mrichie1229]

Glass baking dish ≠ sheet pan, but I'm just being picky.

Looks delicious no matter what baking dish you use.

[texastweeter]

mrichie1229 he's pan sexual

[JMoney]

Still 80 degrees in Indiana but Fall means time for some chili. First cook on the new Hasty Bake Roughneck…chuck roast for some Meat Church Texas Chili.

[Richard Chrz]

If you could paint flavor!

[texastweeter]

Good looking red

[fzxdoc]

Nice way to break in that HB!

Kathryn

[mrteddyprincess]

I did some stuff today. Fired up the Lang and cooked five pork shoulders for a teacher lunch next Friday, and I've been developing a recipe for the IGA hot hot dogs I remember as a child. I'm serving the hot hot dogs at lunch on Wednesday. What a nice day.

B

[theroc]

Oh my.

[Richard Chrz]

Ya you did some stuff today! Looks like some really good stuff too!

[mrichie1229]

There will be some very happy teachers.

[SheilaAnn]

Simple tri-tip over white oak. Baker and sautéed spinach. Bleu cheese butter to finish!

[jayjordan]

Between work and the beach vacation today was my first cook of the fall. Chicken Pot Pie from a Cowboy Kent Rollins video he posted this week. Pure fall comfort food regardless of the fact it’s still 90 degrees in north Texas.

Chicken thighs on the Weber kettle.
Onion, carrots and celery in a stick of butter.
Chicken broth and flour added. Then heavy cream.
Finally the chopped chicken added and topped with biscuits. Then into the oven.
Finished dish and plated. Delicious.

[Richard Chrz]

Heck of a way to enjoy a beach vacation day! Looks like flavor!

[Skip]

Looks delicious! Kent Rollins is a favorite, always simple and tasty.