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

[RichieB]

Brat in beer for the win. Beer, onion, butter and pepper. Reduced, about half hour. Brat done on the Sizzle.

[Ace]

Perfect... 👍

[RichieB]

Ace thank you.

[SheilaAnn]

Last nights pie! The dough was rather spunky!





BF’s favorite style…. Thicker pan. Sausage and mushroom.

[TripleB]

Wow, that is the best looking pizza I've seen posted. Beautiful. And one of my favorite cookbooks that the dough is resting on. You must be getting ready to make the team cook Etouffee dish.

[cruiseplanner1]

Goodness that looks great. Is that a white sauce with spinach and mushrooms? That is one of my favorites.

[SheilaAnn]

cruiseplanner1 Rao’s Pizza Sauce, sliced cremini mushrooms, sweet Italian sausage, Galbani mozz.

[Ace]

A small 3 pound N Y Strip Roast with homemade horseradish sauce.
Flying in close formation includes Cheesy Julienne Potatoes and Steamed Broccoli Florets
topped with grated parmesan.

[RonB]

I made Nan's, (and one of my favorites), favorite meal for Valentines - Kenji's pan seared oven baked chicken. It was very good - especially the sauce.

[Dewesq55]

Valentine's Day surf and turf:

[cruiseplanner1]

Great color. Nice

[texastweeter]

Menue tonight:
Lamb loin chops with herbed balsamic glaze
Garlic parmesan cauliflower puree
Seared diver scallops
Angel hair with lemon caper brown butter sauce

[Johnny Booth]

Great pics. Looks tasty.

[rmeugene]

One of my first REAL meals since surgery… Troutman’s “Not your Grandma’s Smoked Meatloaf”. We use Boursin cheese instead of cream cheese. Hardcore Carnivore Black and a Blurberry Chipotle sauce. Soooo good.

[SheilaAnn]

+1 on Boursin. I use it for “creamed spinach” shortcut. It rocks!

[Bogy]

Got into the 60s today so I got the first outdoor cook of the year in. Two racks of baby backs in my very dirty OG. A little more done than I am for, fall off the bone, but nobody complained. And I got a belated birthday present from my son and grandchildren.

[Johnny Booth]

Good advice. Nice ribs. 👍

[cruiseplanner1]

Cute shirt. Have had my ribs done a little longer before but they are very forgiving. Still tasted great.

[klflowers]

I have a similar shirt says smoke meat not meth

[Johnny Booth]

Chicken again?

Cuban spice blend. Known as Sazon Completa. (complete spice).
The anatto seed provides a beautiful color and a flavor similar to paprika, but unique.
Nothing really overpowers, this is a very balanced blend of traditional Cuban spice.

• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 2 teaspoon ground black pepper
• 1/2 tablespoon ground anatto seed
• 1/2 tablespoon onion powder
• 1/2 tablespoon dried oregano

Rather than marinate and risk soggy skin, I added Orange 1 Tsp, and Lime 1/2 Tsp peel(dried) to the blend to provide that sour orange profile. A few ozs of avocado oil to help spread it out, especially under the skin. Oh Yeah, 1Tsp Cayenne pepper for some pop.

No salt added after it was dry-brined 24 hours with kosher salt. It was very good, and the spice blend was added to our rotation. 👍👍🌶️🌶️

[SheilaAnn]

Johnny Booth I see the word “Cuban” and immediately think pork. Would you use this blend on say, a pork shoulder? And in turn, cubano sandwiches!! Now I want a cubano.

[Johnny Booth]

It is a savory blend. The complete spice is their version of 5-spice, all-spice etc. They use it for a base in a lot of savory dishes. The blend is used in the mojo (sour Orange juice) or OJ with some lime, if Sour OJ is not available.

I left out the mojo marinade to keep the skin crispy on the chicken, but yes, for sure.

Typical roasted pork for Cubans does not have coriander or anatto, although cumin and garlic are in almost everything Cuban. I think it would be very good. 👍

[SheilaAnn]

Horrible picture! Hangar steak, baker (dressed at the table), pan roasted green beans. Bleu cheese butter on the steak. A chronic cellars GSM (not shown).

[Johnny Booth]

Nice cook. Love them green beans. 👍

[Paintedr3d]

Valentine's day dinos!

[Paintedr3d]

Valentine's day dinos!

Pit barrel cooker
Temp- 275ish
No wrap

This time I trimmed off the hard fat and silver skin and definitely got my best bark. These photos were when they were taken out at 203, then resting inside an ice chest till dinner

[Johnny Booth]

Great job. I gotta get some a these. Been too long.

[Trunkmonkey]

My good, old friend, is out from Vermont. We had ribs tonight.

[WI Bubba]

Are you in need of a new good friend? I can crash at my sister's place and eat at yours. 😁

[Johnny Booth]

I do roasted corn in the husk too. Corn is never sweeter. I don’t have a PBC, almost though. They sure turn out some great looking food. 🍻

[theroc]

Nicely done!

[WI Bubba]

Yesterdays' plans got tossed by a 0530 call into work but we are making up for it today. Breakfast of champions.

[Johnny Booth]

Yep. That’s on our rotation. Looks like a nap. 😄

[theroc]

Half pork butt in the slow cooker. Used a pepper and lime-heavy braising liquid recipe from the Cook Book of All Time. Served with flyingpiglet's honey mustard potato salad.

[WI Bubba]

I've never had a pork nut. Apparently they are bigger than I imagined.

[Bogy]

I'm glad you clarified, I have had pork nuts, and they're great, but I wondered how big the hog was that produced that one.