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

[BKYDBBQ]

Since Yesterday was forecast to be a beautiful day I decided to visit Penn Ave. Meats in Hagerstown Md. on my way to the BBQ class in Pa. and picked up some Country Style Pork Ribs.

Seasoned with Butcher's BBQ Steak and Brisket Rub, Heath Riles Hot Rub and Big Poppas Sweet Money.

Fired up the PBC with some B&B briquettes and apple chunks.

Let them smoke for a while then put them in a pan with pineapple juice and OJ, butter, honey and little more of the Sweet Money rub.

When it was all done I left the lid off the PBC to get the heat up and glazed them with a mix of Blues Hog Tennessee Red, Blues Hog Original, and Texas Pepper Jelly Apple Habanero glaze.

They came out really tasty even if a couple of them did fall apart at the end.

For sides I did baked onions and marinated cucumbers.

Baked Onions - sliced a sweet onion and placed in a pan with butter some Better than Bouillon Beef, Meat Church Herb & Garlic seasoning (this stays near my stove to use for day to day cooking) and Loot 'n Booty Pirate's Treasure Sweet Butter Rum Rub (tastes like a butter rum Lifesaver). Put them on the smoker as the ribs finished up.

Marinated Cucumbers - this is a recipe that came Emeril. White Vinegar and Apple Cider Vinegar and sugar mixed together and poured over thinly sliced and seeded cucumbers. This time I decided to add some red onion and some red pepper flakes. This goes great with BBQ because of the vinegar.

Now for the important part...the pictures...











eta, forgot a picture...

[Jerod Broussard]

Show off!

[cruiseplanner1]

One of my favorites country ribs done over coal.

[Jfrosty27]

In this neck of the woods, we call those thick cut pork steaks. Regardless of what you call them, that some good eats right there! Nice work Pitmaster. 👍

[Richard Chrz]

pot of Rancho Gordo sunrise lentils and bulgar seasoned with cumin, cinnamon, parsley, topped with caramelized shallots and crispy onions, and some Aleppo pepper.

Edited in a photo of the Brown butter chocolate chunk and cashew cookies I baked today for dessert.

[Andrrr]

That looks and sounds fantastic! I want a few of those cookies too.

[texastweeter]

Damn I love cookies...and pie

[Draznnl]

That sounds great. The pics look good. Except the cookies, those look indescribably delicious.

[SheilaAnn]

Project chuck roast. SV at 140°F for 36 hours. Hit the smoker around two with white oak. I think I went a little long. Served with that pea salad and some cranberry beans I found in the freezer.

after the SV, rubbed with MH Beef



almost done…. Bark bark bark bark



Service. MH Sauce not shown….it was a little dry…..

[SheilaAnn]

All that’s missing are those cookies above!

[ecowper]

Chuck roast either needs to come off early and just be sliced nicely (around 180F for my liking) or take it to about 208F and shred it. Still looks yum!

[SheilaAnn]

ecowper that explains it...... I pulled it and then held until service. Did not temp at the end, but I hear ya and realize the error of my ways.

[theroc]

Wagyu salad.

[JCBBQ]

“Wagyu salad” 🤣😂🤣😂

[Richard Chrz]

Looks like a proper salad, it has the correct size crouton.

[rmeugene]

My kind of salad...

[texastweeter]

Southwestern rice bowl.

[wu7y]

Looking or sauerkraut and I don't know if I'm in the right place on the site. If I'm not, please point me to the right place. One of these days I am going to try and make sauerkraut and there is plenty of information available on how to do that. In the meantime I'm looking for a really good commercially produced product. The stuff in the local stores here just doesn't have the same tang and "zing" I remember from many years ago. Maybe my taste buds have gone the way of the rest of my body after so many years but there has to be a brand or brands out there folks find particularly good. Any all help will be sincerely appreciated.

[ecowper]

I know it’s the “wrong place” but here you go …. Hengstenberg, a Bavarian sauerkraut, is available in the US. You can get it on Amazon (and maybe other places, too). It’s a very authentic Bavaraian style.

https://www.amazon.com/dp/B01K85M6J4?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

[Andrrr]

I’ve really liked the Cleveland Kitchen brand, especially the garlic one. Nice and crunchy without just tasting like vinegar.

https://www.clevelandkitchen.com/products/sauerkraut

[wu7y]

Thanks everyone for their input. I tried to find the proper location for my question but this was the best I could do. I will check these options out.

[Ace]

Tonight's dinner... Hand cut pork cutlet, pounded thin, seasoned and fried in EVOO. The side (my creation) yellow corn, white hominy, bacon, green peppers, yellow onions, and spices, including garlic, cilantro, Mexican oregano, ancho, cumin, lime and a splash of olive oil.

[RichieB]

I like the side.

[Michael_in_TX]

I've always wanted to try making rangoons and as I had some leftover imitation crab from my sushi experiments, I decided to give it a go.

This was not as difficult as I anticipated. The wrappers are quite thin, but not overly delicate. (Mine came in a pack of 40, so I like have wrappers for life lol.)

My mixture was a block of softened cream cheese, a tablespoon of sweet onion, about three tablespoons of green onions, three crab meat "sticks," and a last-second addition of a serrano pepper....everything diced up and mixed together.



To do the wrappers, you lightly brush the edges with a beaten egg, put about a tablespoon of the mixture in the middle, and then crimp up the sides.



I am certainly not the most dexterous or patient person in the kitchen, but I think mine turned out pretty good for my first try!



Brush these with the remaining egg wash, put them in a 370 F pre-heated air fryer, spray with oil, and let them go for 7-9 minutes.

Here we are!



I probably could have gone a minute less (I went eight minutes). These were good.....not great, but quite good. The last-second addition of the serrano was necessary else these would have been quite bland. I probably could have used an addition crab stick in there.

Might do this again (after all, I have 38 wraps remaining!!). Oh, I did not eat all of them....they are quite rich, obviously lol. The sauce in the middle is standard Heinz Chile Sauce.

[RichieB]

I'm sure they were good. My effort is go to Trader Joe's and purchase. Yes, for these I'm too lazy.

[Carolyn]

MMMMM, crab rangoon.

[RibCall]

Smoked Rack of Elk with Kala Namak Dry Rub served with, Caprese Skewers, Bacony Peas and Mashed Potatoes

[theroc]

Damn

[texastweeter]

I always game on wild game. Elk or red deer are the best venison out there.

[dpearce]

Extra points for the plating, but the quality cook steals the show! Very nice!

[RibCall]

Smoked Bacon-Wrapped Chicken Lollipops

[RhodeHog]

That’s…incredible.

[Carolyn]

Wow, that is impressive.

[dpearce]

You're eatin' good! That's impressive!

[RibCall]

Smoked Steelhead

[captainlee]

Stop already...

[RibCall]

Smoked Dino Beef Ribs

[Starsky]

My latest brisket

[ecowper]

da brisket!

[Starsky]

In another post I asked for advice on cooking prime ribeye cap steaks indoors. In the oven at 350 until reaching 115 degrees. Then into a searing hot grill pan 1 minute per side. Achieved a perfect 130 degrees. Smoked up our friends kitchen but worth it.

[theroc]

Yes, please

[Ace]

Perfection... 🥩😎

[Draznnl]

I’d be happy to help you eat those.

[jayjordan]

HEB had chicken breasts (bone+skin) last week for .99/lb. Picked up a package.
Tonight put two of the huge breasts in the IP with cup of chicken stock, high pressure 10 minutes and natural release. After removing from the IP, coated with Meat Church Cola BBQ Sauce and finished under broiler for 10 minutes.