Show Us What You're Cooking! (SUWYC) - Volume 40, Winter 2025/2026

[TripleB]

Christmas brought a lot of cooking gifts (pans, books, charcoal, statues, etc.) from my kids.

Below is Halibut baked with fresh herbs, tomatoes, garlic and a splash of white wine in the oval fish baker I received from my son and his wife. Easy peasy dish. Light and delicious.

Below that is my "Chef Boyardee" statue my daughter found at a yard sale. Got a big kick out of that.

[jfmorris]

Love it! Plus the statue.

Some lady who spent a bundle remodeling a house before moving into it in our neighborhood has a 6 to 7 foot Chef Boyardee statue on her back porch. I can see it every time I walk past her corner lot when the light is right, through the slats of the shadowbox privacy fence. Not sure WHY she has it, but its life size for sure!

[Michael_in_TX]

That pot is literally the stuff of art!!!!!

[fzxdoc]

That fish baker is beautiful. And Chef B. now in your yard!

You got some cool gifts this year.

Kathryn

[Michael_in_TX]

Continuing to try my hand at sushi. Did 蟹の裏巻き (kani no uramaki / inside-out roll with crab) again. Slowly getting the courage to try raw tuna or salmon.



Sushi is just so refreshing and light. And it's far, far easier to make than I expected. Unfortunately, it does not "scale down" well. You end up with a lot of rice (my Instant Pot needs 1.5 cups of uncooked sushi rice to work well), and the stuff in the middle of the rolls is actually very little. There are just two imitation crab "sticks" in all of those sixteen pieces!

I want to try my hand at raw tuna, but I only need a fraction of a tuna steak! I suppose I'll have a tuna roll as the appetizer and pan-sear the leftover steak for meal itself lol.

[Johnny Booth]

Looks like you’re having fun, and eating well.

[WI Bubba]

Looking good!

[TripleB]

Do you have any Japanese markets around you? They usually sell sushi grade fish in small quantities, but of course at an astronomical price.

[Purc]

Tri Tip dry brined with Meat Church's Blanco rub, reversed seared on the Kettle and SnS, served with sautéed mushrooms with roasted garlic and Red Lobster Cheddar Bay Biscuits.

[theroc]

Yes sir!

[Purc]

Michael_in_TX I like it and I do add either some cracked pepper and garlic to it as well. Most rubs to me have too much salt and I end up thirsty at night. It was slightly overcooked to medium rare but the middle slices were rare and great.

[smokenoob]

one of my favorite cuts of meat lately, especially reversed seared on the SNS! Lookin’ good!

[ItsAllGoneToTheDogs]

Ouch, this plate hurt For the price per lb I was shocked how much silver skin I had to trim off. But, my wife got them because they were thick thinking I might reverse sear them, but the MAK is in jerky mode for tomorrow night and its just chilly enough I wasn't gonna stand outside and babysit the PKGO.

So I made a massive mess in the kitchen doing flippity flips until I was happy with the sear, then dropped the heat and added butter and basted and flipped until they were done.

And because it's our anniversary we both cleaned up (usually non cooking person cleans up around here) and you'd never know the oil splatter apocalypse happened.

[fzxdoc]

At that price, you shouldn't have had to trim even a tiny bit!

Happy Anniversary nonetheless. Your meal looks great.

Kathryn

[Draznnl]

The need to find a new butcher being beside the point, your meal looks great. Happy Anniversary!

[glitchy]

Happy Anniversary Brother, you nailed the cook, hopefully it reciprocated 😂

[texastweeter]

Leftover ham and cheese sliders.

[Richard Chrz]

I would!

[fzxdoc]

I bet the kids made quick work of that Tray of Deliciousness. And loved it. Hope you and your wife at least scored a couple of them!

Kathryn

[texastweeter]

She ate fine, she's feistier than she looks. fzxdoc

[BKYDBBQ]

The local store had wings on "Green Meat Special" today so I got a pack of wings. Decided to try 0-400 wings (actually it was about 35-400)...Seasoned with Butcher BBQ Steak and Brisket rub and placed in the fridge on a wire rack for a few hours. Then seasoned with Meat Church Texas Sugar. Put them on and flipped after about 30 min. Shortly before the 1 hour mark I hit them with some duck fat spray.

Overall, I would say this was a win. They had a decent crispiness, not like fried but there was a bit of a crunch. Definitely will keep this in the arsenal...

[ItsAllGoneToTheDogs]

that's pretty much my go to with wings, though depending on sugar content in my rub I sometimes go to 450. Nothing beats low and slow for smoke and then a hot oil bath, but I don't have a fryer.

[BKYDBBQ]

ItsAllGoneToTheDogs I thought about breaking out the oil and electric WOK (countertop fryer) and fixing onion rings and doing somkafried wings but decided not to make that much mess in the kitchen. Onion rings all ways seems to end with oil and flour all over the counter.

[SheilaAnn]

It’s been a minute since I’ve posted Friday night pizza. Kenji Foolproof Pan. Sausage, mushroom, red bell.

[klflowers]

Wow. I just had a pizza from a chain called Community Pie. One of the worse pizzas I have ever had. I need to get on this bandwagon.

[Johnny Booth]

My recipe bucket list is getting too long. Had to add this one though.
I love pan pizza. 😋

[bbqLuv]

That crust looks so good, actually the Pizza looks amazing.

[Michael_in_TX]

Smashburgers.

Let's go!



This stuff goes fast, so not many photos of the "process." I really have latched onto Kenji's method of two 2-oz patties as being ideal.



American cheese slices (I had white ones on hand), buns were toasted beforehand and allowed to cool. Also, I love the Bradley Robinson/Chud's BBQ trick of rehydrating dried onion bits.....



Yum!



I had a second. (Single patty!)



This stuff is the perfect smashburger. Totally minimalist....buns, cheese, meat, and bit of onion. Leave the other toppings for the other styles of burgers.

And.....it....is.....so.....good.....

[rmeugene]

Exactly how we do them…

[Michael_in_TX]

fzxdoc It is more so to align it with a traditional fast food burger (e.g. McDonalds, Whataburger, etc) as they typically use rehydrated onions, but it does result in a milder onion flavor that is in no danger of overtaking the beef.

[fzxdoc]

When you mentioned those rehydrated onions, Michael, White Castle burgers immediately came to mind. Thanks for the additional info. I really enjoy seeing your cooks.

K.

[UFLawdog]

Smoked and Seared Tri Tip to end 2025

[UFLawdog]

fzxdoc Thanks - They were 1.9 lbs each and a little thin, so they got up to 125 degrees quicker than anticipated. Maybe 50 mins and the cooker was running at 235 degrees. Another 5 mins or so of searing.

[fzxdoc]

Thanks for the additional info, UFLawdog . Your tri-tip turned out perfectly.

Kathryn

[UFLawdog]

Thanks fzxdoc - I had a happy house. Used KBB and post oak.

[Santamarina]

Can’t make an all day sauce if you don’t start cooking in the morning! San Marzano tomatoes, salt, garlic, basil. Hit the Dutch oven at 9am.

Added a little ground beef. Just browned up some mild Italian sausage that’s now in the sauce where it’ll all cook another 5-6 hours.

[Johnny Booth]

Manji!

[Hulagn1971]

New Year's Eve eats. My wife makes a killer veggie pizza. The base is cream cheese, mayo and dry ranch seasoning. The crust is Pillsbury croissant sheets. Other foods were bunco buns made with salty VA country ham and baby Swiss and leftover prime rib sliced thin for sliders with cheddar. Good eats!

[theroc]

That's some serious marbling on that prime rib! Looks delicious.

[Hulagn1971]

theroc yessir it was a good one. We ordered it from Creekstone. Stretched it out into 3 meals 😉

[Mosca]

Whoa. Nice.

[DavidNorcross]

A couple rotisserie chickens. Ate one and the other is going in the freeze dryer.

[DaveD]

Gotta love the roto-chx. We use them routinely as a base for gumbo, broth, etc once we have had a meal from the bird itself. Seven or eight bucks a pop, great value.

[fzxdoc]

I bet that rotisserized bird was delicious. What did you spin it on?

Kathryn

[DavidNorcross]

fzxdoc did these on the Ronco! Love that thing.

[bbqLuv]

pork loin 2.99/lbs.
trim and season
super smoke 1 hour
increase temp and finish at 140*F internal and rest

[fzxdoc]

I bet that roast was nice and juicy.

Kathryn

[Ace]

Made this tonight but I didn't have a name for it, so, I plugged the ingredients in the internet and it named it.
We'll now call this "Southern Fried Potatoes and Sausage."
Chunks of Russet potatoes (skin on), sliced German sausage, onions, mushrooms, cooked in EVOO, splash of Worcestershire sauce, salt, black pepper, garlic and some Italian spice blend.

[Johnny Booth]

Sounds good, looks good. 👍👍

[bbqLuv]

There is something to say for one pan dishes.
Actually, today at the library I saw a cookbook all about one pot meals.

[texastweeter]

Going Greek tonight.

[SheilaAnn]

texastweeter I had to look it up. I’ve never heard of it and I used to work for a Greek restaurant! Sounds amazing.

[Hulagn1971]

Looks fantastic! My mother used to make moussaka and also a Greek shrimp, tomatoes and feta dish that was incredible. I really miss her cooking. Thanks for the post.

[fzxdoc]

Thanks for the salad info, texastweeter. I knew there was some non-veggie stuff in there but couldn't quite make it out. Barley and chick peas. It looks really good.

Kathryn