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

[BBQPhil]

First attempt at smashburgers

[texastweeter]

Perfect salad!

[fzxdoc]

You're already up to Pro Chef level with those smashburgers. Great results. Pat yourself on the back.

Kathryn

[ApopkaDave]

Great job on the burgers along with the grilled onions, cheese and rolls! Your photograph is top-notch too, with the great food styling and lighting. Wide angle lenses are a joy, are they not?

[theroc]

Cooked a 4lb boneless pork loin sous vide (3 hrs @144F) and seared off on the Weber Gasser. Served with grilled delicata squash, shown in the picture, and mushroom risotto not shown.

This pork loin was from Whole Foods. Although the lighting exaggerates it, the meat did finish with a much redder color than the SRF kurobuta roasts we usually get. It was beautifully tender and delicious.

[Richard Chrz]

I think I spent about 10 hours straight in the kitchen yesterday, food for us, food for Crosby, and all sorts of processes going on, like roasting bones from chicken I had broke down, rendered the chicken fat down like schmaltz, made an incredible vegetable stock, ham and bean soup from a soup bone and navy beans.,..l

For dinner I took the meat from the thighs and legs and trimmed them up into nice size pieces, panko crusted them and deep fried, we served it with creamy mashed potatoes last night.

Today it made a nice game day snack.

[Skinsfan1311]

I'm breaking in a new knife. Technically it's not cooking...but it does involve a good amount of prep work.
I scarfed down a few dozen in the process...

[Skinsfan1311]

I squeeze lemon juice on them and little spicy homemade cocktail sauce...

[Hulagn1971]

My kind of eatin' right there!

[TripleB]

Just a squeeze of lemon and a pinch of horseradish for me. What kind of oysters were these? Malbec?

[Johnny Booth]

1st baby back ribs of the year. 5 pepper rub, and SBR Sweet and Spicey BBQ sauce thinned to a glaze with the drippings from the wrap. Lots of sweet heat.

Day started sunny, humid, and 69F. Two hours into the cook it was in the mid-70s with light rain. Then it dropped 10 degrees in about an hour, and the humidity was gone. Typical Florida ‘cold’ front. Cranked up the fire to overcome the drop in temps and rain on the smoker, but then they finished early.
Held for an hour, and things turned out ok. 😎

[Richard Chrz]

I like to hold ribs.

Those look really good.

[UFLawdog]

First attempt at Meathead Sweet Georgia Brown Smoked Yard Bird. Have to work on my skin side down technique.

[texastweeter]

In the South, there are two acceptable Sunday meals. One, the classic after church covered dish potluck (we had that for lunch), and fried yardbird.

[Hulagn1971]

Man that looks so good.

[JCBBQ]

Ooph! Looks so good.

[tamidw]

Looks like a wonderful breading on the chicken.

[Richard Chrz]

Ham and Navy bean soup for dinner.

[texastweeter]

Try adding some sweet taters and thyme to that. Looks delicious

[Skip]

Total Comfort in the chilly Midwest Winter.

[Richard Chrz]

texastweeter, we go through a lot of sweet potatoes here, I will try some next time. There was some thyme in there. Just not showing for some reason.

[troymeister]

Some Arroz con Pollo cooked in the Camp Dutch Oven.
I browned the chicken and sautéed the Soffritto on the stove because it's easier. Then I transferred to the Dutch Oven to cook outside.

Served with Steamed Artichokes.

Oh Yeah!!

[Richard Chrz]

Looks so good!

[Skip]

I made the King Arthur 2026 Recipe of the Year last night. Flaky Puff Crust Pizza. The Tasters were happy with the results. It's a very light and crispy pizza crust...not for for hungry Lumberjacks, Lol. I'll be making this again!

https://www.kingarthurbaking.com/blog/2026/01/02/the-best-pizza-is-flaky-pizza

[Michael_in_TX]

I saw that and want to give it a try.....

[jlazar]

First SLC rib cook on my new Masterbuilt Gravity Fed XT. B&B charcoal surrounding a whole split of Hickory wood. Blues Hog Sweet and Savory rub. Wrapped with Bar-A-BBQ rib glaze. Final glaze was Kinder Hickory Brown Sugar sauce. Total cook time - 5 hours.

[JCBBQ]

Jeez! Delicious

[Jfrosty27]

Tonight I did those Berkshire pork chops I mentioned a couple days ago. The ones vetoed by the wifey in favor of oven roasted chicken. Remember?

Anyway, I dry brined them for only about three hours. Then I hit them with a generic pork rub and tossed them on the Rectec at 230 degrees set temp. I pulled them at 140 degrees IT after hitting them with a little Blues Hog Raspberry Chipotle bbq sauce right at the end. They were a little thinner than usual so they were done in just over an hour. Totally delish.

Served with sides of air fryer potatoes and green beans. Both provided by the Big Green Fella. 🙄😉. Oh. And again, plenty of PBR to wash it all down. Winner!!!

[Ace]

Fettuccine tossed with Alfredo sauce from Knorr, sauté mushrooms with minced garlic, topped with shredded parmesan and bacon crumbles. Sausage was Sweet Italian links from Costco, coated with a Fennel rub (my creation).

[jayjordan]

Boneless turkey breast, seasoned with 16 mesh BP and Meat Church Hickory. Cooked on Traeger Woodridge Pro using Traeger Meat Church blend pellets.

[Michael_in_TX]

Fantastic color.

[tamidw]

That looks yummy

[Michael_in_TX]

One of my new go-to weeknight meals: pork chops dry-brined for about three hours, then dusted with a rub (used Flat Iron Pepper Company's BBQ Rub), grilled direct to get just a bit of a crust, then finished indirect with a post oak chunk.









Plated up with some of Bush's Fiesta Black Beans (which are quite good).

Fast, easy, and relatively inexpensive.

[Johnny Booth]

Looks great. I use Bush’s too. Homemade beans take too long for a weeknight meal. 👍