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

[Michael_in_TX]

I've had a mild head cold ever since I got back from west Texas (I'm now on day 16 of this silly thing), so I haven't overly felt like cooking anything involved. Well after essentially two weeks of defrosting/reheating leftovers, I wanted to cook something.....

My local HEB has started carrying the 1lb packs of shaved ribeye and I couldn't get that out of my head today, so for dinner it was quick-and-dirty cheesesteaks.

I thinly sliced up half a white onion and one half of a fire-roasted red bell pepper (the type in a jar). I pre-heated a 10" cast iron skillet to 500 F and got the onion, and a moment later, the pepper going. After about two minutes, I added the beef. (These are shaved sheets, so you do have to rip them apart a bit with your hands.) Then I seasoned it all with salt and pepper.



This, of course, cooks in no time at all, so once the beef was just shy of medium rare, I mixed everything together. I then pulled out a bakery sub roll from the air fryer -- seriously, try toasting rolls in an air fryer....390 F for two minutes, no pre-heat; they are perfect -- and pilled everything in. I added some pickled jalapeños and slices of American cheese on top.



Not perfect and certainly not up to what I actually had in Philly earlier this year, but it hit the spot.



(Next time I will add the cheese prior to removing the beef from the pan....or may just do cheez wiz itself!)

[Mosca]

I bought some cross cut short ribs because they looked really good.




I marinated them for 5 hours in 50/50 apple cider vinegar and Meathead’s (original) Kansas City BBQ Sauce.




Pat dry, add Killer Hogs Steak Seasoning.




Make some peppers, mushrooms, garlic, and onion. (Have to keep the onion separate for Mrs Mosca.)




I used the tried and true BGE method for thinner steaks: 2 minutes @600°, flip, 2 minutes @600°, flip, shut all vents and 2 minutes dwell.




Yeah, these have some serious eye appeal. I wish I could attach a smell!




Plated with m-o-p, Cole slaw, and macaroni salad!




Pull back…




Pull back. It’s a beautiful evening in NEPA!

[jfmorris]

Great job! I think I will be cooking the whole pack I bought last night this same way. Then I don't have to cook for a couple of days!

[Mosca]

jfmorris Skip the dwell, I think 2 minutes a side at 600⁰ is enough. If it isn't you can always toss them back on for a minute. But you won't need to.

[jfmorris]

Mosca not sure I will make it to 600, since I will try corn and ribs on the same grill. But I can control the distance from the coals to the meat and corn. I need to measure some time, but think that in kamado mode I have cooking at 1 inch, 7-8 inches and 12-15 inches above the fire.

[Ace]

I'm still learning but I think this dough is the one that works for me. I'll list all the ingredients and the "how to" that I used in the hope that it will help another member that may be just starting to tackle pizza making. Not really too tuff once you know some of the tricks.
First of all, have fun with the journey.

The Dough
This made a 16" pizza.
2.5 cups King Arthur Bread Flour (300 grams)
1 envelope rapid rise yeast (2.25 teaspoons) (7grams)
1.5 teaspoons sugar (6.3 grams)
1 teaspoon salt (5 grams)
.5 Tablespoon Italian seasoning
.75 teaspoon granulated onion
.75 teaspoon granulated garlic
.75 teaspoon black pepper
Combine (pulse) in a food processor (with a dough hook / blade)
Once combined, add .25 cup EVOO mixed with 1 cup (240 grams) warm (120*-130*) water
Process for 1 minute or until mixture forms a soft dough.
Let rest (covered with a towel) for 30 minutes.
Hydration level was 80%

The Toppings
This combination was a first try but it came out very good.
From the base layer to the top.
Creamy Pesto Sauce
Sliced Mozzarella Cheese
Homemade Pork Fennel Sausage
Sliced mushrooms
Black Olives
Sun Dried Tomatoes
Shredded Asiago Cheese

Baked in a conventional oven @ 375* 20-25 minutes or until up to desired temp.

[Michael_in_TX]

I like putting a little seasoning as you did in the dough. I generally do a bit of garlic powder and oregano (crushed by hand) and possibly some crushed pepper flakes. I think it really adds to the flavor.

[Ace]

@Michael_in_TX
Yes... It's amazing how little adjustments can change the flavor profile. IIRC, I got that suggestion from a Kent Rollins video. 😊

[RonB]

Great lookin' pie.

[bordercollie]

I smoked this beef tenderloin and then lastly sous vided to 134 for 1 1/2 hrs., Just used SPG and a chunk of oak on Kingsford Pro in the HB after letting it rest in the frige overnight. My nephew cut up the smaller pieces for the kiddos - They call it juju meat. haha. It was very tender
The sous vide really helps me out since I can get my part of supper done and just let it "rest " in the SV till all else is done. You know how grumpy little kids can get when hungry and with this method ,it is pretty much ready for them .

[jfmorris]

Great job! And you are right - SV is a great convenience when cooking beef for a crowd.

[Paintedr3d]

So this is only my 3rd brisket and I was really happy with it......

American wagyu brisket
Smoked to167 on a pit barrel
Post oak wood chunks
When it got ti167 I put it inside an electric roaster at 325 to power through the stall.
I've been wanting to try this but I don't do much brisket, however I'm more comfortable than I have been. It powered through pretty fast, nthe total cook time was 7 hours and 30 min. Then kept in the roaster in warm until we were ready to eat. The weight was 10 and some change but after the trim? Maybe 7.5-8lbs?

Best brisket I've done. If I can avoid having to do a larger brisket and avoid prime and go straight to wagyu, I will. There's no rules here, only what gets the job done. The electric roaster really came in handy and powered me through to be ready for dinner time. Ate a few pieces as is but for the .ost part we made sliders out of em and they did not disappoint. Thanks you to.everuone who's helped me get better..

[WI Bubba]

Nicely done!

[jfmorris]

Well done!

[bbqLuv]

Brisket is a looking good, Tis your 3rd. and I sure there will be more to come.

[TripleB]

Nothing spectacular. Just a meal from my childhood. My mom called this dish "Hobo Joe's". Don't know if that is politically correct or not. If I offended anyone, I apologize.

Back in the day, it was put together and wrapped in aluminum foil, baked and tossed on the plates for the kids to open up and eat. My kids grew up on this as well. It's a camping meal too.

Just a seasoned hamburger patty, cubed potatoes, frozen veggies, splash of red wine and Worchester sauce, salt/pepper, some dry herbs and a pat of butter on top. Once baked, cheese is spread on top and allowed to melt. I prefer parmesan cheese.

Thanks Mom!!

[jfmorris]

I think I will make the foil packet meals soon, but put them in the coals on the kettle to cook, just for kicks. Now, to figure out how long to do that is the trick!

[Sid P]

I haven’t done the foil pack in the fire since Boy Scout camping trips. It always tasted great.

[N227GB]

Pocket stew! Made this many times as a kid.

[Skinsfan1311]

This looks like an expensive meal, but I cut the steaks off of a ribeye roast that was bought on sale a few months ago & paid next to nothing for the lobster tails that were on sale that I combined with a coupon.

[bbqLuv]

Cheap is a very good price.
Both looking good.

[jfmorris]

Awesome cook! And it's great to see an old Genesis in action, even if just for 2 lobster tails! Is that a Silver B or C? I've got a Silver A here (2 burner).

[Skinsfan1311]

jfmorris Thanks, but it's neither. It's a 2004 Genesis Gold C

[RichieB]

Good evening. What a day weather wise. We went to Whole Foods today on our way home from the Subaru dealership. I wanted a steak for dinner to be cooked on the Kettle, hot and fast. Got a rib eye, 14 oz. At $27.99#, it was a mear $25 and change. The beef prices are pathetic. This isn't a regular occurrence for me. Steak brined about 3 hours. Then course ground pepper. On direct with regular flipping till I.T. 130°. Finally, after a bit of a rest, added compound butter. I give the meat quality a C+. For a $25 steak that sucks. The taste spot on. The compound butter takes it up a level.

[bbqLuv]

Spinalis dorsi, also known as the ribeye cap, is the highly marbled, tender, and flavorful top portion of the ribeye steak. Costco has them rolled and tied into individual steaks.
So good.
SWMBO likes steaks med-well, no pink. 🥸

[RichieB]

She wouldn't have liked this.

[RonB]

I was in whole Foods the other day and spied this boneless short rib - there were two of these. Anyway, I couldn't pass 'em up. One got dry brined and sat in the fridge overnight so the salt could penetrate, and the other was in the fridge for about 3 hours. I wound up making a beef and chicken stir fry with it. It tasted good, but a bit chewy - shoulda smoked it low and slow but it wasn't really big enough for a main course by itself.

[fzxdoc]

Wow what a pretty piece of BSR. It's my fave cut to dice for stews, etc. So flavorful!
Looks like you really did it justice. Congrats.

K.

[RichieB]

Saw today. Nancy pointed them out. Why did I ignore?

[theroc]

Cooked a couple of strip steaks sous vide tonight. Bagged up with herbs, garlic, and oil. Seared and butter basted in the CI skillet on the Weber. Served with miso roasted cauliflower.

[SheilaAnn]

Miso roasted cauliflower? Just toss raw and roast or roast and toss? I have homemade miso!

[theroc]

SheilaAnn - Toss raw and roast. Miso, oil, rice vinegar, soy sauce, red pepper flakes. 25-30 min @450F.

[Richard Chrz]

Give me some of this!

[Hulagn1971]

Late night meal. Why late? Because I needed to go back to the office at 7pm to meet someone interested in buying one of our repos I advertised on FB Marketplace. Sold it, full asking price.
I put a nice flat iron steak in the SV bath a few hours before. Snagged it from Food Lion, it was cryopacked. Plopped the whole package in the bath set to 131°. The sides were duck fat rosemary roasted potatoes and Greek blistered green beans.
A successful day indeed.

[Jfrosty27]

I love flat iron steaks. I did one about a week ago. My go-to cut these days. Very affordable, and so tasty. Nice work Pitmaster.

[Michael_in_TX]

Love your seasoning choices!

[Hulagn1971]

Thanks Michael_in_TX! That Cavender's is especially good on blistered green beans.

[Black99vette]

Just everyday food shots

[barelfly]

TACOS!!!!!!!!!!!!!! And more TACOS!!!!!!!! And Pac-Man getting the power pellet!!!

[Black99vette]

My wife is from Mexico. The third picture is technically sopes. The salsa verde my wife makes is killer! We almost always have a jar in the fridge. She has improved her pastor. Dang I'm lucky!

[SheilaAnn]

“Just everyday food shots” show off! 💗💗💗
That said….. keep showing off!!! And if a certain salsa verde recipe found its way, I wouldn’t be mad at ya!

[jfmorris]

Ok, I picked up a pack of flanken/kalbi cut short ribs at Sam's on Tuesday night, then got inspired by Mosca yesterday to give them a BBQ/vinegar spin, instead of the usual Asian leaning marinade. And you know what? It was super easy, and really really good!

Here's the prep. Just a 50/50 mix of cider vinegar and bbq sauce.



And 6 hours later, I was hitting the grill. SWMBO made me run some errands, so I got a late start, and went with the Genesis. Which worked just fine for the ribs, some corn, and some baby Bella mushrooms that I wanted to cook. The mushrooms went into my Lodge CS grill pan on one of the cast iron cooking grates. Oh - I patted the ribs dry and seasoned them with Uncle Chris's steak seasoning. Great stuff!



And after a few flips, probably 6 to 8 minutes cooking time, those ribs were DONE. Instant gratification compared to a low and slow smoke of the full slab of beef ribs. This is the money shot!



And everything collected and back to the kitchen, to fix some plates. First we have the main course...



The corn had been sprayed with olive oil, seasoned with Tajin, and then got a crumble of queso fresco and some butter.



And finally plated... Dinner is SERVED! I put a little of the Franklin's BBQ sauce on the side as a dipping sauce.

[fzxdoc]

Does most of the fat render, Jim? My husband won't eat fatty meat.

Your meal looks great. I honestly don't know how you do all you do and still turn out a meal like that. My hat's off to you!

K

[jfmorris]

fzxdoc Kathryn no - not all fat renders as you are cooking these thin cut ribs like you would a steak. Thankfully most in my family know that fat = flavor. There were some fattier parts that did not render. Most of the marbling in the lean did render I think.

This cook was kinda impromptu. Meat marked down, Mosca 's post, then a quick gas cook of ribs + corn + mushrooms. Last night was leftovers, tonight was takeout.

[jfmorris]

Con't at least tonight's takeout was steak - we have a place called Steak-Out that has been in Huntsville since the 1980's. Steak tips, baked potato, garden salad and a roll. No cooking on my part, just a 5 minute drive (because I am too impatient for delivery!).

[rlozinak]

Used the Santa Maria for some pork chops and chicken breasts.

[Spinaker]

100%

[fzxdoc]

Perfect setup for that pork 'n bird meal. Golly it looks good!

Kathryn