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

[OC Sandy]

Breakfast this morning was inspired by one of my favorite smoker foodies. He posted these over on his IG account recently and I knew I had to make them. Dang these are tasty little breakfast goodies! Sausage, egg, and cheese stuffed biscuits. 😋

Smoked the breakfast sausage for about an hour. Then browned it on the stove. Mixed in scrambled eggs and cheese. Cooked until the mixture was done. Rolled out canned biscuits and stuffed them with the egg, cheese, sausage mixture plus a little more cheese. Placed the stuffed biscuits in a cast iron skillet, brushed them with melted butter, and sprinkled everything but the bagel seasoning on the tops. Back in to the smoker at 350°F until golden brown. About 20-25 minutes.

[klflowers]

Never crossed my mind to do this. Thanks for bringing it to my attention

[OC Sandy]

klflowers If you give them a try I hope you'll like them as much as we did.

[JCBBQ]

RonB here’s that “what do you add to box meals” (paraphrase 🤪) Trader Joe’s orange chicken w chili crisp, chives (no green onion) and hazelnuts (no peanuts) w rice. You inspired me. Hadn’t had that in months - mostly bc it’s an ez thing to make for the kids. But they’re home for the holidays, so boom!

[smokenoob]

My neighbor went fishing yesterday and offered us some Cobia and Scamp, both excellent fish! Tonight cooked Cobia since we don’t get that often. Some blackened and some salt & lemon pepper. Topped with some butter garlic lemon and capers. If you ever get the chance to try Cobia, don’t pass it up!

[SheilaAnn]

What is Cobia like?

[smokenoob]

SheilaAnn Similar texture to swordfish, mild, sweet, buttery……moist. does not flake like a lot of fish…..

[texastweeter]

Chicken Vesuvio

[theroc]

Lamb chops on the Weber gasser. Served with couscous and brocollini.

[Skip]

Another Holiday Meal last night before the last of our Family leaves this morning. Beef Tenderloin, Salad, Potatoes, and a Shell's Snowstorm Beer. Not pictured Homemade Lefse. Cold Minnesota temps but the LSG Adjustable held steady temps for us!

[Spinaker]

Homemade Lefsa? Wow., that is next level Minnesota right there.

[Hedgehog BBQ]

Grilled cheese and proper tomato soup. No cans!
roast the tomatoes, onion, garlic. Seasoned with our Cactus Sand. Blend. Make a roux with beef broth and add the pureed vegetables.

[Johnny Booth]

Oh my that looks great! I don’t like canned tomatoes soup, but this transforms them into something wonderful. 👍👍

[Hedgehog BBQ]

Once you make tomato soup from scratch you will never use a can again.

[Spinaker]

Oh my. That looks killer.

[jhedges983]

Made some Beef Short Ribs on the Recteq RT-700

[Jfrosty27]

My favorite Q. I am also. RT700 owner and user. They come out perfectly every time. Nice work Pitmaster!

[Johnny Booth]

Man, they look good. 😎

[jhedges983]

Thanks guys for the nice remarks. We are very fortunate to have Amazing Ribs!

[Crismon1951]

Three chuck roasts that I smoked on my Primo XL. Made an awesome dinner, great chili the next day, and I am looking forward to the hash!

[HawkerXP]

You need to post your cooking more often!!!

[Johnny Booth]

Looks great. 👍👍 Doing one New Year’s Day.
Chucks get a lot of mileage at our house too. Leftovers are also good with omelets, sliders on those little Hawaiian rolls, tacos.

[Hedgehog BBQ]

When you get perfect grill marks on your French toast.

[Johnny Booth]

Perfect work! 👏

[SheilaAnn]

What the what?!?

[Hedgehog BBQ]

Cast Iron grill pan for the win!

[SheilaAnn]

Repeat Alert: Chinese Sriracha Ribs

one little adjustment. Texas Dave’s Sriracha! so good!!!

[SheilaAnn]

In case you don’t remember…

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/1696874-chinese-noodles-with-baked-sriracha-ribs#post1696874

[Spinaker]

Dang!! That look good.

[Michael_in_TX]

Decided to do some grits with the leftover carnitas. I got the grits going with chicken stock (always shocks me how much liquid grits uses), some colby and monterry jack cheese, and bacon.

When the grits were nearly done, I started crisping up the carnitas in a pan.



When the carnitas were done, I added a few tablespoons of Sweet Baby Ray's sauce. Normally, I'm not a huge fan of this sauce as it is so sweet, but it was absolutely perfect for this dish.



This was stupidly good.

[SheilaAnn]

Looks great….. before I saw you chose SBR, I thought for sure it would be pico and lotsa lime juice to offset the rich grits.


(Note to self….. do carnitas and grits!)

[Finster]

Oh my. Fantastic.
I have some leftover birria taco meat. You’ve just given me the idea of what I’m going to do with it 😋

[Trunkmonkey]

Serving pulled pork sliders for my son's birthday tonight, so rounding out the year with a boneless pork butt on the Pit Barrel today. I let it get a little too hot initially, but it's settled in nicely now. I'm a new member, lurked on here over the last few years, , so much great info and nice people, I finally decided to join. Happy New Year from HB.

[BKYDBBQ]

Before HawkerXP can say it...PBC, PBC, PBC

Welcome from White Stone. Va...

[HawkerXP]

Welcome! Happy New Year!

[Finster]

Welcome from The First State!!

[RichieB]

Welcome from Western Massachusetts.

[Purc]

Welcome to The Pit from Texas