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

[RonB]

I made burgers tonight using the ground beef I received as part of the 4th place AR prize a couple of months ago. They were served on home made buns with homemade fries a la Kenji. The burgers very very good, but the fries were outstanding. I "overcooked" them till they were very crisp which is the way we like 'em. I did put a little salad on my burger.

[jayjordan]

RonB - what brand of fryer is that?

[RonB]

jayjordan - It's a Cajun Fryer. I bought the 1 basket fryer, (2.5 gal), because of space, but I wish I had bought the 2 basket fryer, (4 gal), because the smaller fryer has a fairly significant temp fluctuation when I add food, and it's only $7, (yes - $7), more, and the additional 1.5 gal of oil should lessen the temp drop when food is added.

[RonB]

jayjordan - sorry , I forgot to add the link:

https://cajunfryer.com/shop/ff1r-st-2-12-gallon-single-basket-with-stand/

[Jerod Broussard]

Couple briskets to be reheated and served on Friday. Finally got some good cooling racks that allow a gap below.

[texastweeter]

Ill be doing 2 briskets and 3 shoulders tomorrow for the boy scouts Sunday.

[Spinaker]

Pork Belly. Nothing Better.

[WI Bubba]

I'd eat that.

[captainlee]

I've got one in the freezer just waiting to get on the smoker.

[Richard Chrz]

Lunch was a test bake on some fermentation projects I’m working on right now. This is also a dough that after rolling and giving it a bit of time to glaze up, I rolled it in parchment paper around a thin rolling pin and refrigerated the roll in a bag, this will be rolled and frozen next test.

Home oven baked on a steel 425 (preheated 500)

102 hours of total fermentation, the first 36 hours of that was room temp, and then from 72 - about 85 hours was back out.

100g bread flour
70 % hydration
5% levain
2 Diamond crystal kosher

Topped with my sauce, Italian sausage, Shitake mushrooms from a local farmer / friend, dried fennel, thyme, & Aleppo pepper.

Pardon the poor photos, grey skies bring dark home. Leaving a microwave light…

[Richard Chrz]

The last three photos did not load in proper order.

It was refrigerated overnight rolled up in parchment. So it came out rolled up, the top of three photos is the dough unrolled out of fridge, then the bottom photo is the dough flipped over and parchment paper removed.(side you put toppings on.

[texastweeter]

A Greek pasta soup thing.

[theroc]

Stir fried beef with shitake mushrooms and baby bok choy with garlic sauce.

[johnec00]

Reuben stuffed sweet banana peppers.
Corned beef, home made kraut, cheese mixture, topped with touch of thousand island

[JCBBQ]

Very interesting!!

[Mosca]

A Friday in Lent. Looking at what we have in the fridge and the pantry.

I sautéed mushrooms in olive oil, added some garlic and chopped some spinach. Sautéed that with some Italian seasoning, roasted red peppers, and chickpeas.




Served over rice with Grana Padano and Texas Dave’s. Yes, I like Grana Padano.

[texastweeter]

Nice I cant have oil or dairy either during lent.

[Mosca]

texastweeter This would be just as good if you put everything in the skillet, covered it, and let it cook in the water from the mushrooms and spinach plus the residual juice from the drained chickpeas and peppers. You’d probably have to simmer some of it off! I used canned chickpeas. Mix the juice from the can with water to cook the rice. 2:1 ratio total.

[DavidNorcross]

Chuckie

[Spinaker]

Bark!!!

[captainlee]

Snow storm today cancelled the plans for pizza on the outside oven. Scrapped together some frozen pulled pork and anything else we had in the frig for tacos. Everything came out great and we cleaned up the frig. Pizza tomorrow after plowing and cleaning up. Watched grandsons hockey game live on YouTube before dinner, had to consume 2 Crown Royal Manhattans because they weren't playing all that well for the weekend tournament. Never did CR and tacos before, not bad actually.

[barelfly]

TACOS!!!!!!!!!!

[texastweeter]

Who in their right mind eats only TWO tacos?

[captainlee]

A mean, lean fighting machine!

[RhodeHog]

First time doing ribs on the new Camp Chef WW24 Pro. Coated them with a Chris Lilly rub and cooked with apple pellets and apple chunks in the firebox. I cooked some of the trimmings in a coffee/paprika rub that a friend gave me but coated them with sauce when I served them. Not sure I like that rub but will try it again. My wife roasted some brussels sprouts which were a very tasty side.

I didn’t trust my rib bend and wrapped them and cooked them a little more than I wanted. But they were good, I didn’t dry them out. Learned some lessons for my next rib cook. Still not used to the grill not wanting me to babysit the fire.

[bbqLuv]

I see a Major Problem, it's not on my plate.
I want a bone and more.
I would pair that with PBR light.

[bbq_esq]

Some carne asada tacos. Flap/bavette marinated and grilled hot and fast on my “new” Primo XL (FB marketplace find of a lifetime for $500!). First cook so wanted something I’ve done a bunch and can’t really screw up. Came out great, felt great to get back out there and cook over a fire after a miserable winter here.

[SheilaAnn]

Nice! And way to hustle on the FB find!!

[barelfly]

TACOS!!!!!!!!!!!!!!

[RhodeHog]

Beautiful tacos! Congratulations on the deal!

[frailinryan]

Ribeyes on the kettle

[Spinaker]

🫠🫠🫠

[Smilner]

First cook of ‘26!

End result: online shopping for better lighting around the grill 😆

[bbq_esq]

Looks great! As for lighting, I bought a headlamp lol

[Spinaker]

🤗🫠

[captainlee]

Pizza in the Yoder tonight. I have finally found the dough recipe that I really like. Easy to work with to form, great flavor, thin, crispy and foldable. I didn't tweak the recipe at all for altitude, it just worked. Credit to Marc Vetri, Mastering Pizza. This was his 70% hydration Naples. Toppings were pulled pork, green peppers and mushrooms.