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

[cruiseplanner1]

With winds blowing about 30 plus again here on the bay it's another comfort food day. Spinach and Mushroom lasagna with Alfredo

[Fergieque]

Brisket cooked 12 hours with oak and apple.

[cruiseplanner1]

Looks great.

[Jfrosty27]

Well it was a beautiful winter day here in SE WI. Temp around 40, some sun, light wind. I had a plan to smoke some perfect bone in, Berkshire pork chops for dinner.

Nope. The wifey had other ideas. And as I learned far too late, what the wifey wants, the wifey gets. SO…

Oven roasted chicken thighs, mashed with chicken gravy, and Brussels sprouts. Pretty tasty actually. And with a PBR tall boy standing ready to wash it down. Certainly not bbq, but it worked. And the wifey was happy. 🤷♂️

[RichieB]

Gee, I wonder who's going to drool over this. Not the food which looks delicious. But a PBR tall boy. 😊

[bbqLuv]

PBR,
The food looks good too.

[Henrik]

Happy wife - happy life 😀 Love the gravy and mash, looks delish!

[OC Sandy]

I rarely eat sandwiches, but every once in a while I get a mad craving for one. This week I’ve been craving a beef dip sandwich so I did something about it! This was nothing fancy. It was a chuck roast cooked in a crockpot with seasonings until the meat was fall apart tender and lot of jus developed. Then I toasted the bread under the broiler, piled on the meat, added sliced provolone, then browned it under the broiler one more time. Served with some of the jus for dipping and that craving is satisfied.

[cruiseplanner1]

That looks very tasty. Wife's favorite sandwich

[Henrik]

Very nice!

[captainlee]

Doing that tomorrow, can't wait. Using sliced down prime rib from Xmas.

[jab688]

Half inch thick pork chops dry rubbed with Herbs de Provence Badia Spices, Inc. . Cooked hot and fast on the Lodge Cast Iron Hibachi grill. Kingsford Piggly Wiggly of Tallahassee @badiaspices Lodge Cast Iron

[SheilaAnn]

Chicago style thin crust this week. When I first mixed the dough on Wednesday, it was TOUGH! But it mellowed out nicely over 48 hours. Rolled it out and channeled my inner Richard Chrz

I didn’t dock the dough, just topped and baked. I’m pretty happy. Needed a pinch more salt, IMHO. I bake on a steel now. No parchment paper.

[cruiseplanner1]

Looks great, nice job on that crust. Thin crust is our favorite

[SheilaAnn]

Richard Chrz it’s a recipe I saw on a FB group I belong to. Let me pull it up…. 51% if my math is right

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pizza-and-flatbread-recipes/1812178-for-the-squares#post1812178

[SheilaAnn]

🌀🌀🌀 down the rabbit hole…….

I went to the interwebs and punched in my flour and water numbers and results showed 7.2 g salt as opposed to the 5 g in this recipe. And then it clicked…. Should I have added the cornmeal to the total grams of flour for a hydration %?

[Breslinbbq]

Made a batch of homemade spicy tuna from Sheldon Simeon’s Cook Real Hawaiʻi. Fantastic cookbook, this one’s got me excited to keep cooking through it.

[SheilaAnn]

Nice! Chopsticks are gorgeous, too.

[Mutt's Butts]

Ribs. It's what's for dinner.

[Richard Chrz]

Beautiful cook, and welcome to the posting side, hope to see more!

[Johnny Booth]

Doing ribs tomorrow. Hope they look that good. 👍👍

[barelfly]

Great cook and first post! Keep them coming!

[Skinsfan1311]

Softshells & hush puppies for dinner. The hush puppies are from a store-bought mix.

[texastweeter]

Spinaker Panhead John Henrik Hush puppies are the South’s middle finger at your sweet grits and Northern cornbread—golden, deep-fried bites of joy that laugh in the face of sugar. While you’re still busy treating cornbread like dessert, we’re over here munching on these savory orbs like they’re the best-kept secret. Just pop one in your mouth and let the flavor knock your socks off. Sorry, sweet tooth! This is what real cornbread was made for.

[bbqLuv]

Throw this treat to your dog and say, "Hush Puppy"

[Spinaker]

haha, Maybe I am so far north that grits and corn bread are not a thing. The only place I've seen grits is down south. We don;t really make corn bread either, well, not the people I am around anyway. Interesting......I bet they are really good! texastweeter

[BKYDBBQ]

Dreary drizzly day in tidewater Virginia today so I went with one of my go to crock-pot soups, Sausage Corn Chowder. I like it because I usually have most of the items in the pantry and I usually have the smoked sausage in the fridge. I usually add onions and celery, a second can of corn, and some cornstarch slurry at the end to thicken it up. I also use two cans of Rotel instead of the diced tomatoes and chilies. This is a great base recipe that can be modified in other ways as well.

https://www.recipesthatcrock.com/crock-pot-sausage-chowder/

[Panhead John]

Damn that looks good!

[RichieB]

Football and a Chili Dog. I promise there's a hotdog and chili under the layer of cheese.

[bbqLuv]

Chili-Cheese-Dog a feast, and a song, they won't last long

[Uncle Bob]

Whipped up a little playoff lo mein

[LegoMySearwood]

I tried something new tonight. Tandoori Chicken Kebabs with yellow rice. I made some vegetable kebabs for some veggie goodness.

Got a Weber Smokey Mountain for my birthday after Christmas and bought PBC’s hanging rack. Everything turned out delicious.

[Hedgehog BBQ]

pulled pork chili.

[bbqLuv]

Now I'm reminded to pull my butt out of the freezer.
I will have to give it a try, I say with a sigh.

[Hedgehog BBQ]

super easy. I make my own chili mix, 1 can corn, one can northern beans, 1/2 onion, garlic, some tomato paste.

[DaveD]

Your basic Mississippi Pot Roast, with home made, salt-free ranch dressing powder and au jus (salt only from beef bouillon). First time not using the store-bought packets. My lovely bride declared it to be the best iteration of this dish she has had - and we have made this MANY times, always outstanding so that's high praise. She wasn't wrong... it really was incredibly good.

Starting material was an Angus Choice chuck from Harris Teeter, their usual. A packet's worth of au jus and ranch mix, stick of salted butter, and some pepperoncinis (all we had were the sliced ones). Slow cooker on low for about 8 hours, with baby red taters and chunks of carrot. Serious comfort food for a rainy day.

[Skinsfan1311]

Mississippi Pot Roast is our favorite slow cooker dish. We refrigerate the leftovers overnight, which causes the butter & fat to turn into a solid, freeze some dinner size portions of the meat along with a few of those solidified pucks of the fat in vac-seal bags.
We reheat 'em in a sous-vide and make a salad & tater for an easy weekday meal.

[DaveD]

Skinsfan1311 What is this "leftover Mississippi Pot Roast" of which you speak? Kidding - we actually do have one lunch-sized portion left, and that's my lunch later today...!

[Skinsfan1311]

DaveD it's just me & the Missus so polishing off a 4lb roast is a pretty tall order!