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

[HotSun]

This is half of a boneless rib roast. Dry brined 2 days, rubbed with my #1 beef rub (has salt):

Just a simple roast on the Kamander, indirect, a couple chunks of hickory, with lump for fuel. Vent and damper at 2.5; ambient temp about 72F, very humid from 3 days of rain. Dry and toasty inside the Kamander, lol.

Put some yellow potatoes to bake about halfway through. Cooked to 123F / 119F (two probes), popped in a pre-warmed oven to rest while I finished cooking the rest of the food.


Cut thin:


Plating:

I love the end cut, so that's what I got. Steamed broccoli, cantaloupe (not shown), baklava for desert. Delicious. Kids were happy.

Most in my area might want to turn this into cheesesteaks. Well, I have leftovers, so let's see what lunch looks like.

[Paintedr3d]

Did the texture kinda come out like pastrami?

[HotSun]

Paintedr3d , texture was more like regular roast beef inside. Outside, really just like a normal end-cut of a prime rib roast you would get in a nicer place than my dining room. Cooking temps were probably hovering around 350 - 400F.

bbqLuv , au jus would have been great here. My horseradish sauce got tossed as I accidentally left it out of the fridge and didn't replace. I think I need both for leftovers tomorrow.

[Paintedr3d]

HotSun I think it's crazy how no 2 cooks are ever the same I tried dry brining for 2 days and the outer texture wasn't for me, but everything looks good man.

[stokester]

As some of you may have read in another post, I just bought an MHP gasser from a local propane company. This is a forever grill for this family. The other thing I have often thought about getting that would join it and the Weber kettle is a flat-top but I'm out of room on the deck.

I did find a grill insert, made in Kansas, that would fit the grill perfectly and will be doing a review on it and the grill at another time.

Following the directions on seasoning, I did a couple of heat cycles with oil and then cooked a pound of bacon.

So what to do with the bacon? Why not have it with french toast for breakfast?

So far very pleased with the insert but will use it some more to give a full review.

[bbqLuv]

Looks really good.
Bacon, everything is better with bacon.

[Spinaker]

I made 5 racks of ribs on the Big Joe! As you can see, I lost a bone when I was removing the first two! I am loving the KJ Big Joe. What a great rig and tons of space.

[HouseHomey]

Feels great to get a little bit of grill on. Buck 69 thighs..sold. Chicken tacos with some bacon salt, gran onion and cumin.

chicken, lettuce, lime, hatch green chili, green onion, tomato, avo and my homemade escabeche.
im stuffed.

How do you Tuesday?

[theroc]

Love your flamethrower, Homey.

[HouseHomey]

theroc Flamethrower is awesome!! Thank you secret Santa!! Santa hooked me up and I still have no idea who it was.

[bbqLuv]

Even the veggies look good.

[jfmorris]

Well, for Memorial Day, it was small. Yvonne, myself, and my son, his wife and the "grandpup". I thawed a lot more burgers than I needed as I had HOPED to have more kids and grandkids join us, but it didn't materialized. Early on, I decided I wanted to go with an old school charcoal grilled burger cook, and not smash burgers. So I smashed the 1/3 pound burger balls I had thawed, and made them into patties by hand.

Within minutes of lighting a chimney of coals for the SNS Kamado, the sky opened up on me, and I rolled over to right near the pavilion, then loaded things down. Burgers and brats!



I had some "assistance" from the grandpup, who dove into the pool before we could stop her, and spent the rest of the day locked out in the backyard, swimming.



And once things got going, the entire backyard was full of smoke....



All in all a relaxing day. Lot of Huskee 's Old Fashioned (Wild Turkey 101 Bourbon + Rye!!!), too much beer, and just my son, myself and the dog swimming in the rain in an 88 degree hot tub of a pool, with steam coming off it. My wife and DIL looked on from the dry outdoor couches under the pavilion.

I woke up feeling the Old Fashioned's..... been a little rough in fact. I think that means its time for another?

[jfmorris]

Huskee yeah the guy at the ABC (Alabama Beverage Commission, i.e. a state store - Alabama is one of THOSE states) tried to upsell me to higher end booze as I was looking. I told him it was going into mixed drinks, and that the Wild Turkey you turned me onto for your Old Fashioned recipe was fine...

It was frustrating as I paid about double what I paid a couple of years ago in Pensacola Florida for the same two bottles of booze. Boo to state stores and a tightly controlled distribution system.

[bbqLuv]

Nice looking dog in the first picture with the unlit grill
Dog gone and the grill is smoking , , ,

[jfmorris]

bbqLuv Haha the grill was lit in both pictures, and the dog showed up while I was putting the burgers on. Once the meat heated up, fat dripping on the coals brought a cloud of smoke that filled the yard with the smell of delicious burgers cooking. I don't get that same aroma with smash burgers on a griddle, for sure.

[Dewesq55]

Carnitas tacos for Taco Tuesday:

[barelfly]

YES!!!!! Carnitas TACOS!!!!!!!!!

[RichieB]

Good evening. A rather simple and delicious meal. Pork Country Style Ribs. On the Kettle with apple wood. The sauce is a local business. It a maple syrup based sauce. The rub/brine is Meathead's Pork Rub and Brine. The method is Meatheads. Tots to boot. The 1st picture is me waiting on the coals, enjoying the outdoors and a glass of white wine.

[Dewesq55]

I love country style ribs. Those look great!

[RichieB]

Thanks they were moist, tender and based on the seasonings, delicious.

[glitchy]

Like Dewesq55 it was Taco Tuesday here. Some flank steak tacos (or fajitas). Also, last nights’ sunset on the lake.

[barelfly]

TACOS!!!!!!!!!!

[Jfrosty27]

Now that’s a juicy steak!
Nice work Pitmaster. 👌

[bbqLuv]

And the sun goes down over Taco Town 👍👍

[Hulagn1971]

Braised some bone-in short ribs in a rich red wine and beef stock Sunday. Cooked tri tip too so saved the short ribs for tonight's dinner. Served over buttered extra wide egg noodles.

[Paintedr3d]

This is how I learned to make the oxtail, and these short ribs the way you did em were probably my fav way of eating em

[Paintedr3d]

Smoked oxtail....

I haven't been doing as much because work has been busier but I got inspired, and want to get better at cooking, so.hopefully I can teach grandchildren something cool and when they see this stuff they think I'm a wizard.

Smoked on a pit barrel cooker for almost 3 hours,
Then I laid a bed of carrots celery and onion on a hotel size pan because this was 10lbs of oxtail. I boiled 1 cup of red wine, 1 can tomato sauce, and 2 cartons of beef broth then added em to the veggies so it help cut down on braising time, then I double covered in foil then I braised in the oven at 300 for 3 1/2 half hours. Serving it with mashed potatoes, 5lbs 1 stick of butter, 1 container of sour cream, 1 block of cream cheese and salt to taste.

This is my creative outlet, and I don't always do things perfect but when I knock it out of the park it's awesome.

[klflowers]

Love me some oxtails, but they are just so expensive now. They became bougie at some point. But this is the way I do them too. Beautiful.

[HotSun]

Great pics and this looks delicious. I was wondering how you smoked them in the PBC, so that's helpful. But dang...10 pounds. Well done, pitmaster.

@jlflowers , oxtails are expensive around here because we have a lot of Caribbean and west African folks who live in our area. These feature heavily in their cuisine and the demand drives up prices. Once in a while, I can score a good price.

[Paintedr3d]

HotSun I'm a butcher (meat cutter) by trade so chery pick my prices and yes these have been getting more expensive over the last 20 years. Supply and demand but when COVID happened, things got ridiculous

[theroc]

Nice rack of spares on the Smoke Vault. Meat Church Gospel rub. Simple and delicious.

[klflowers]

Meat Church for the win. Nice looking wibs

[theroc]

jfmorris - Oh no! Hadn’t realized that Camp Chef has discontinued the smoke vaults. That’s really too bad as it is a very convenient cooker that makes some great tasting food, and has good capacity. We got ours in 2012 and it is still going strong.

[jfmorris]

theroc I know! I am scouring the internet, and see some listed on sketchy websites I would not trust, at clearance prices. It obviously went away quietly in the last year or two, as you cannot even find it on the Camp Chef website.

[klflowers]

The other day I smoked a chicken. I started it on the Chimp, but I noticed that the temp display got stuck on 160 deg. I checked with a different monitor and the actual temp was up around 350. Quick pivot to the kettle/SNS. MCS is a good thing. Anyway, today I made some chicken salad with it, and thawed out a couple of tortillas I got in TX. I don't know if this qualifies as a taco, but I do know these tortillas are very, very good. The chicken salad is pretty good too.

[SheilaAnn]

Proof that chicken salad does indeed taco!

[HotSun]

SheilaAnn , you provided me a laugh at just the moment I needed one. Cheers!

[Bogy]

klflowers I got help getting mine from my son. About eight years age he was a manager for a store in what is now the second largest fleet/farm chain. For Christmas he got six coupons for 60% off products from one of their suppliers. I had to order them because cayman boots are not something they normally keep on the shelf. Especially not in the B width I needed. Not my everyday boots, but after 8 years they still look great.

[Purc]

Beef Ribs dry brined with Lane's Garlic Rub and Meat Church's The Gospel Rub over mix of Cowboy Briquets and B&B Char Logs with hickory wood chunks smoked on the OKJ Bronco.

[Sid P]

Beautiful.

[SammyJ]

Very nice work, I need to find some good meaty beef ribs

[rmeugene]

These are one of my all-time favorites...and those look AWESOME!

[58limited]

I froze the leftover thin ribeye from the Team Cook. Today I thawed, seasoned, and skillet seared it (about 3 min. per side) then put in a 450^o oven for 5 minutes.

Nice and pink in the center, served with duck fat roasted potatoes. The second small piece (not pictured) looked as good as the one in the photo but, no matter how I cut it, it was tougher than John Wayne and Clint Eastwood's love child.

[SheilaAnn]

“Do not like” for you…… but duck fat potatoes look great!

[SammyJ]

Tonight gentlemen, we have prepared flame broiled burgers

[jfmorris]

Nice!

I've been doing smash burgers for the most part for years, but really enjoyed the charcoal flame broiled burgers I made on Memorial Day, and see myself swinging back that way this summer, just for kicks...