Show Us What You're Cooking! (SUWYC) - Volume 41, Spring 2026

[Dewesq55]

Pastrami Reuben sandwich. Barbara and I split it. It came out great. Much better than my first effort.

[HouseHomey]

Dear lord YES!

[Andrrr]

Yes, yes, yes.

[Dewesq55]

Hey, Eric HouseHomey ! Long time, no hear from. I hope all is well with you.

[Richard Chrz]

Lentil & Bulgar Pilaf or rather Mujadara with a bulgar substitute.

i am making little tweaks with it, but i look forward to this every other week, and the leftovers.

The pilaf has 2 onions, 1 carrot, 2 garlic cloves, oil. Lentils, bulgar. Chicken stock, cumin, cinnamon , salt, pepper, then topped with crispy fried onions, drizzled with some first press Palestinian olive oil,

[Szlbrgr]

Love whole grain dishes, farro is my fav.

[captainlee]

Wife made stuffed chicken breasts with spinach, mozzarella and sun dried tomatoes. We still have last summers Olathe sweet corn to enjoy.

[ecowper]

First nice evening of the "spring" .... so I marinaded a skirt steak like I was in Brazil (olive oil, soy sauce, vinegar, agave syrup, garlic, oregano) and then grilled it, sliced then and served with a green salad and avocado :-)

Dozer wonders where his steak is


Finished product, resting for a few minutes


Dinner is served!

[Draznnl]

The steak looks great. Dozer is a fine looking fella. I’m glad he has been able to worm his way into your heart as your BBQ buddy.

[captainlee]

Hope Dozed got a taste after helping you.

[Sweaty Paul]

Looks great. Lucky to have a lab to make sure you're cooking it correctly. Mine watch me carefully and hopefully all the time. Cheers!

[bbqLuv]

Spring has sprung, blue skies and 60 degrees. That means BBQ. Pork Loin comes two to a pack at Costco.
Each tender loin was seasoned with seasonings.
The Anything Rub is SPG+, the other is Pork and Poultry.


On the Grill set to 375*F


Done at 150*F internal,


Tender, juicy, and tasty, 8-9/10 for each.

[Sweaty Paul]

Looks delicious!

[kevinoakes]

I like a last flash of heat to crust them up a little bit when I cook tenderloins, but may choose not to next time. These look great!

[Huskee]

I just acquired Traeger's Steak Rub. It is your classic salt-pepper-garlic like expected but it also has powdered butter in it. Traeger does a great job with rubs by adding things slightly outside the box, and it works. Big fan.

[Jerod Broussard]

Second load. 9 left out of 37.

[Richard Chrz]

Beautiful sight!

[bbqLuv]

You doing good in the BBQ-Hood

[Sweaty Paul]

MMMMMM. Looking spectacular.

[captjimmy]

Beef Ribs cut from a whole rib roast from last Christmas. Rubbed with HGH Beefy Sprinkles, smoked at 225 until an OT of 170, wrapped in paper and cooked until 200 and probe tender. Then a slather of bbq sauce and over direct flame for some caramelization.

[HouseHomey]

Is that BBQ sauce on beef ribs? Gangster!

[theroc]

Awesome. This has me seriously lusting after some meaty beef back ribs. Guess I'll have to cut my own.

[Uncle Bob]

This one is all about flavor and texture compliments. Deep fried Calamari tossed on a Caesar salad. The warm, crunchy and tender Calamari combined with the chilled crunch of the Romaine lettuce coupled with plenty of anchovies in the dressing. Terrific meal for a warm (84 degrees) spring evening.

[RichieB]

Me likey

[bbqLuv]

So glad it is Calamari. At first, I thought it was pork bung.

[cruiseplanner1]

Love Calamari. That looks good. I will sautee it sometimes with some shrimp in Alfredo too.

[captainlee]

Couldn't believe Costco had Sword during our last trip. I have never seen it there before. Absolutely the best fish to grill and my absolute favorite. Grilled Sword with sides of Orzo salad and Mango Salsa with Jalapenos. Such a treat to have this rare dinner here.

[cruiseplanner1]

One of the best cruise ship meals I have ever had was a swordfish dinner. Still remember that.

[RonB]

Just a pork chop tonight, but I did make some pesto for the chop and Nan's fish, and I actually used a recipe this time. I do prefer mine though. It's just basil, garlic, and EVOO with a little salt. Both Nan and I prefer this to recipes that include pine nuts and some grated cheese.



And with a little pesto.

[rmeugene]

I had never thunk to drop some pesto on my chop!

[kevinoakes]

Beautiful plate!

[Jerod Broussard]

The last 11 of 39 (2 were added) of 351 pounds. 3rd and final round tonight, meat getting loaded at 2am.

9 or so had to be cold water thawed. Bonus ice crystal picture below.

[Szlbrgr]

cool macro shot there, what kind of meat?

[Jerod Broussard]

Pork butts Szlbrgr

[RichieB]

It must be spring! I put the Spirit into griddle mode today with the insert. Pulled out of the storage bag. Other than heating up and scrapping and wiping down then a light coat of avocado oil, ready. Steak and cheese with green and fresno peppers. Seasoned with SPG and topped with pepper jack cheese. Looking forward to the omelette and many other cooks. For the most part, it's not going back to grill mode for the foreseeable future.

[jfmorris]

Now that it's Spring, I decided it was time to cook the 13 pound turkey I got for $2.60 the day after Thanksgiving! It was using freezer space up in my beer fridge, so I dropped it down to the fridge to defrost on Saturday.

Spinning is EASY when you have the Thermoworks RFX system from your Secret Santa!

[ecowper]

jfmorris dunno what Spinaker meant, but in general L F G stands for Let's F**king Go

[barelfly]

Winner winner!!!!! That’s some good yard bird dinner!

[jfmorris]

barelfly haha - if you have 13 pound turkeys in your yard I guess that could be the case!

[texastweeter]

During Lent, im basically a vegan...

[Panhead John]

Rice looks good! Tell me about it….carrots, onion, celery…..?

[texastweeter]

Yes, and garlic, salt, pepper, lemon juice, and homemade veg stock. Panhead John

[Spinaker]

I am thinking about you during this difficult time. LOL

[bbqLuv]

My wife told me several times you made really good pulled pork.
This time I seasoned the pulled pork well with the same seasoning, saved all the juices, separted the fat, and added the juices back in to the pulled pork.
Thanks to the advice from my last post. Amazing Ribs is fantastic in this manner.

[Panhead John]

Just an FYI, but if you’ll choose the “medium” size of the pics before posting they’ll come out much bigger and easier to see. Food looks great though!

[bbqLuv]

Panhead John you are correct, normally I use medium size for pics, but tried thumb nail this time. Also the pics may be resized by dragging to the size you want.