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

[Bogy]

Nothing particularly special, but Sunday was the annual church picnic. For at least three years I have done smash burgers, from the hamburger from the quarter to half beef we normally buy. We usually have plenty left after everything else is gone, but this year I only have 14 lbs left, and no plans to buy any beef in the near future. OTOH, pork butts are very inexpensive, so pulled pork it was. I did two shoulders, and still had leftovers for today with the family.





Above is the second shoulder. The first one fell apart taking it out of the wrapping. This one was a little "prettier." Below is one of them pulled. Prior to adding a little salt, some more MMD (which also went on the outsided) and a smidgen of BBQ sauce and mixing.



And here is the "big" crockpot full of pork ready to take to the lake. I don't think I have ever had it so full, but I thought this would work better than a roaster. It did. I took the leftovers to for a two hour drive to the lake and the crock kept it nice and warm.

[HouseHomey]

That smells amazing

[Bogy]

Thanks HouseHomey that's what people at the picnic told me, and my grandson told me as soon as I walked in the door at our lake house. Personally, my sense of smell has been greatly diminished, and a smell has to be very strong for me to notice it. Which has it's upsides and downsides.

[ecowper]

Tri-Tip, fried potatoes, and asparagus for a very nice late spring dinner :-)

[Midway]

Just another boring, 2-inch thick, 1.61 pound, Prime NY Steak I had to suffer with. I have found sous vide warms the steak perfectly without over cooking it and it is almost as good day two and even day three if I only warm each meal once. Smoked and seared on cast Iron, I didn't want to fire up the gasser, it is raining. Sublime from B&E Meats.

[theroc]

Sous vide bone-in pork chops, seared in the CI on the gasser. Served with twice-cooked Japanese sweet potato with miso and maple syrup.

[Mister C]

👀👀👀 I am not a big pork chop eater but that looks like it would totally convert me.

[HouseHomey]

Heck yes!

[cruiseplanner1]

That looks very nice, flavor sounds good

[LegoMySearwood]

So I attempted pork belly a second time using a more savory approach Malcolm Reed Style. I still used Meat Church rubs cause I have a lot left from Christmas gifts. I learned something about pork belly. Don’t kill me… I don’t like it. It took about 5 hours at 275 to do a 9 lb Costco sized piece of meat. The fat rendered like butter and a sliced cut melted in my mouth, but it was so much fat! None of my family would really eat it.

[klflowers]

I'm not a big fan either. I have tried it just smoked and as burnt ends. Just too much fat, I don't like the mouth feel. I have chunked it up and fried it like barelfly suggested and that was better, but I'll stick to making bacon with it. Much better use of it for my taste. And my family; they weren't big fans either.

[Mister C]

Your cook looks amazing, sorry it didn't agree with you. On the fattiness I hear you and agree with you, couldn't eat it straight up. I do like it in a taiwanese style bao though. About 1/3 of one of those slices in your photo, plenty of coriander, pickled carrots and onion to counteract the fattiness a little, and maybe some crushed peanuts...

[Donw]

I love fat. I still fry up fatback for fatback sandwiches with mayonnaise. However I don’t care that much for smoked pork belly either. There, I said it. 😔

[pinot59]

This weekend I finally had a good ribs experience after a few misfires early in the BBQ season.

I made a couple of tweaks to the technique this time that worked well:

1) I threw technology at the problem. I used the Combustion Grill Gauge and the wireless thermometers. I know that temping ribs is not necessary, but this was very helpful as I could tell when my ribs were stalled, when they were breaking through, and when they were on the early side of ready. You can see the probe in the side of the ribs in the first photo. Honestly, it worked great.

2) I have been reading the Franklin BBQ book, where Aaron really advocates for "clean smoke" by making sure the wood fire is hot enough. So to that end, instead of following Meathead's recommendation of just throwing a chunk of wood onto the coals, I actually warmed the wood up and got it aflame in the chimney along with some coals. That way, it wasn't making "dirty smoke" while coming up to temperature.

Three sauces - classic Huskee, the new Meathead KC Red, and the Franklin Espresso sauce. Huskee I love you but my favorites this week were the KC and the Espresso.

[LegoMySearwood]

There’s a Huskee sauce. Why have I not heard of this before?

[Huskee]

I'm honored to be included in the mix!

[Uncle Bob]

Tonight we did a Filipino dish; chicken adobo, but rather than braising we grilled the meat. Accompanied with roasted asparagus and rice. I didn't have any pig blood to fry up for dressing the rice so just went with the adobo sauce.

[texastweeter]

Buffalo chicken sliders

[texastweeter]

JCBBQ you can layer it on easier that way instead of building them individually.

[JCBBQ]

Huh. That totally makes sense. Never thought of that. 🏆

[cruiseplanner1]

I too learned another new trick JC from the "Pit". Will be doing this next time I do mine. Way to go Texas

[Jfrosty27]

gboss The photo attached is from the little pub about a mile from my house. Every Monday night is “prime rib night”.
this is the Queen cut as served with all the sides and trimmings shown. $32. The “King Cut” is ridiculous. Like a roast. $42.
Not bad. Right?

[texastweeter]

I mean, id eat it if I HAD to...lol

[Oak Smoke]

Oh heck yes! Wow! Look at that! Give me the king size. If I have to take some home I’ll be happy again tomorrow. Well done.

[cruiseplanner1]

The All American dinner right there. Kind of a go to most Saturday nights out

[Zman23]

Bavette with salt and BBBR, reverse sear to medium-medium rare. Super tender.

[cruiseplanner1]

Don't know what a Bavette is but look damn good to me!

[JCBBQ]

Summer menu. Miso glazed salmon rice bowl. Underneath all the doodads is some really tasty short grain rice with sushi vinegar and scallions. For dessert, golden kiwi sorbetto and raspberries. Incredibly tasty and not too filling.

[barelfly]

That’s a great salmon bowl!!!! And the sorbetto!!!!!

[JCBBQ]

Thank you!

[Huskee]

Ceviche, with shrimp. One of my most favorite fresh dishes.

If you're unfamiliar:
cucumber
avocado
cherry tomatoes
red onion
cilantro
shrimp (or fish or crab if you prefer)
jalapeno (optional)
lime juice
salt & pepper

Great to eat with a spoon or with hint-of-lime tortilla chips.

[JCBBQ]

Fantastic Huskee

[cruiseplanner1]

Made a batch of this for appetizers for a group when I was grilling Salmon. They all liked it and asked about it. A couple were somewhat squeamish after I told them the prep. I did add some chopped squid to mine. Wasn't overbearing

[surfdog]

Love ceviche but jalapeño is not optional around here. LOL
We grow several varieties of peppers.

[Mosca]

Using the BGE as a live fire cooker to make bbq’d chicken thighs.




With corn on the cob and a cherry tomato/burrata cheese Caprese kinda thing.

[TomfromtheSoo]

Last night’s dinner.

A family pack of all left chicken wings (apparently). All the right ones must be in another package.

We had wings, potato salad, corn on the cob. I had some as is, some with Sriracha, my wife choose Sweet Baby Ray’s.

Started on the grill grates:



Finished up top:



Off the grill now:



Grilled corn for a side:

[Andrrr]

That looks like perfect little slice of summer there. I can’t wait till it’s corn season here.

[Ace]

+1 Perfection. 👍