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

[WI Bubba]

I hate choosing what to cook for dinner. I don't mind at all making it once the decision is made, but the actual choosing is not something I enjoy. So this weekend I turned here for inspiration.

From the postings of 58limited I took on fried chicken. My breading of choice is X99 from Marion Kay. Their fish breading is also excellent.




Not a complicated cook, but very satisfying given how many years trying to make fried chicken at home resulted in pizza getting delivered. Homemade fries were the side of choice, but I was too hungry and forgot to get a plated picture.

The inspiration for round two came from the incredibly talented SheilaAnn.

I used something very close to her tzatiki sauce but with a little more cucumber and less lemon juice, and also her pita bread recipe to put together something pretty close to gyro's.



Thanks for helping me choose what to make!

[58limited]

Ah yes! Marion Kay X99 is the other real KFC recipe. I have some of that as well and it is very good. If you want to make gravy the way the Colonel made it then salvage the browned flour from the bottom of the fryer (it won't be burnt, just golden brown) and make the gravy from that. His exact recipe is on the web. It took me awhile to figure out how to properly fry chicken at home (even though I worked at a chicken joint as a teen) but now its second nature.

[ItsAllGoneToTheDogs]

Smoked up some not breakfast...

The bacon and hard "boiled" eggs are for salads and BLTs during the week. The onion was gonna get trashed but I let it ride at 250 with everything else. It was a nice little snack along with a test egg and some bacon.

[Sid P]

Interesting! What cooker is that, Greg, and how long and at what temp do you smoke your eggs?

[ItsAllGoneToTheDogs]

Sid P it's my MAK, generally I do in shell eggs at 225 for 1.5-2 hours but I was in a hurry and did 250 with the intent of 1.5 hour... well the MAK shot to 280 (it's hot as heck and this touchscreen controller and firmware don't seem to like that) so I pulled a test egg off at 50ish minutes and it was nearly done so everything came off. The bacon rode at 200 for about an hour before the temp bump and the onion went for the full ride.

[Smilner]

Pork on the kettle

[theroc]

Great looking pork loin.

[bbqLuv]

Nicely done.

[DavidNorcross]

Meatballs on the pellet cooker.

[ItsAllGoneToTheDogs]

Those look great

[SheilaAnn]

So good…….

[bbqLuv]

Smoked meat balls for the win.

[BKYDBBQ]

Smoked and stuffed meatloaf. I combined several different recipes together and it came out really tasty. Also, I fixed some Mac n Cheese and marinated cucumber and red onions...

Got it all done before the T-storm rolled through...

[SheilaAnn]

🤩🤩🤩

[OC Sandy]

Ribeyes over charcoal, baked potato, and a cabbage, corn, and bacon side dish that JCBBQ got me hooked on.

[OC Sandy]

Uncle Bob I bought it assembled and haven't corrected the store's error. There is a certain amount of entertainment is seeing who notices and comments.

[JCBBQ]

Oh awesome! I forgot about that one. Going back in the rotation. 💪💪

[OC Sandy]

JCBBQ it's a regular around here now. Thank you!

[DaveD]

Great lookin' cooks on this here page.

My lovely bride did us some Oklahoma onion smash burgers. As usual, I have no process pics, because I know better than to intrude when she's in the zone. Plated with McCain's frozen fries.

Double-double, animal style.




(No pinky shot because I knife & fork'd that sucker)

[SheilaAnn]

I can’t believe the pinky game was not strong here….. but respect!

[DaveD]

SheilaAnn Man's gotta do what a man's gotta do... I know when I'm licked!

[SheilaAnn]

Beef short ribs. They were cut like super fat flanken. Or English cut, not separated. Anyways. Served with potato skins and cucumber salad. Potato skins were a bust. They were too thick.

[Ace]

Heck yes... 👍😎

[theroc]

Stunning

[Hulagn1971]

I am a complete sucker for cucumber salad.

[Dewesq55]

Chili Cheese Dogs again. This time with scratch-made hot dog chili sauce from a recipe I found on the Internet.

[bbqLuv]

DIY chili sauce and cheese dog,
Looking good
No beans to stir the pot. 😁

[HotSun]

This was from a few nights ago. Pork loin chops, just pulled from the freezer, thawed and grilled, direct heat, chunk of hickory for smokiness. I butcher down full pork loins and make roasts and chops. I preseason the chops with Blue Mountain Adobo and freeze, ready for grilling when I need them. Grilled to about 145F-150F, thereabouts.


Steamed green beans with butter and onion powder, yellow mashed potatoes, and apples (not shown).


I'm happy with this one. Last time I made chops, they were a little dry. This was juicy and pretty much perfect. I think the higher grill temps made the difference. Kids loved it, so that's what I'm aiming for.

And for crying out loud, is it still Spring?

[Hulagn1971]

That looks like a great meal right there.

[Ace]

Perfect... 👍

[bbqLuv]

Ditto
"Perfect... 👍"

[dpearce]

First time making Corned Beef/Smoked Pastrami.

Used a Chuck Roast instead of a brisket, followed the instructions from the free side on how to turn it into corned beef, then after curing, into Smoke Pastrami. Used pecan and hickory for the smoke on the Pit Barrel, Saturday.

Here it is after the curing process was finished:



Used the rub recipe from the free side, smoked (or rather cooked) this for about 6 hours. Temps ran right around 250, 275 for most of the cook. Once it hit 165, wrapped it in foil for the remainder of the cook, bringing it up to 205-210.



Unfortunately, since it was so late on Saturday when this finished, I was only able to take a few bites (I don't eat large meals after 6:00 - 6:30pm anymore), before putting it in the fridge. I will say the color came out pretty good! And the taste was very good as well.



There were a few "tougher" pieces, which I think had to do with the thicker fat through the middle of the cut. Easy enough to cut around those, though.

Since our anniversary was yesterday, and my wife wanted to go out, I didn't get a chance to eat any of this yesterday. So I took the bread, mustard, and meat to work and shared some with the boss. He approved!

Plated up just as was suggested on the free side:



Was a good sammich!



Kudos to SheilaAnn for her Beef Cheeks Pastrami thread, where I learned you could use other cuts for this recipe!! With the price of brisket these days, it probably would've taken me a year or more to even think about trying this.

[cruiseplanner1]

Looks great and thank you for the tip. And SheilaAnn for starting it. I smoke quite a few chuckie's but never thought about using them for Pastrami. I have used wild goose breasts for Corned Goose which turns out great. Will be doing this to a chuckie when I return from my trout fishing trip

[dpearce]

cruiseplanner1 Corned Goose, huh? Hmmm... now that I have the Prague powder, (and more of it than I think I can use in a year!), I'm going to be looking up plenty more curing recipes here shortly!

[HotSun]

Nicely done. Considering the origins of corned beef, it tracks that just about any cut can be corned. Imagine big barrels of beef packed with salt. I have wanted to do this with beef round.

[Hulagn1971]

Last night's bacon wrapped filets. Sous vide at 130° for 2 hours then a soft sear with Kerry Gold butter and rosemary. Drizzled with a warm bernaise sauce.

[cruiseplanner1]

Perfect looking. I did two filets last night and they did not turn out as good looking as that. Just finished some leftovers but they did taste good.

[Oak Smoke]

I’d eat that!

[Dewesq55]

I love bearnaise on a good steak. That looks phenomenal.

[JCBBQ]

barelfly I’m gearing up to dive in to your cookbook recommendation! Salsa taquera and habanero pickled red onions.

[SheilaAnn]

😍😍😍

[barelfly]

YES!!!!!!!!!!! Although…. SheilaAnn and Mosca are the two who got me on this book! So, happy the love for Vitamina T continues to spread!

[Mosca]

I just put up some pickled red onions yesterday, using serranos instead of habs, but adding garlic and cilantro.

[Dewesq55]

Kenji's Jerk Chicken (Again!) Two reasons: 1, we like it that much. It is awesome if you like spicy food. 2, I had quite a few Scotch Bonnets left from the last time which were threatening to go bad in the fridge. So rather than waste them, I bought some more chicken leg quarters and made more jerk.

Side of Jamaican Rice and Peas.

[JCBBQ]

I’ve not seen this recipe from Kenji. Looks awesome. Gonna have to try that!!

[Dewesq55]

JCBBQ - Spicy Grilled Jerk Chicken Recipe https://share.google/ER9g9hlyGoUGB0gRy . It's amazing if you follow the recipe. A bit fussy, like many of his recipes, but worth the effort.

[Dewesq55]

An addendum about the recipe: I happen to have pimiento wood chunks, so I didn't do the bay leaves and allspice berry hack. The commenters on the recipe mostly said that the hack works great, though.

[58limited]

Nassau Grits. Basically an all-in-one meal with all of the bacon, ham, and veggies in it.

[58limited]

Oak Smoke Here it is. I used regular ham this time, not tasso: https://pitmaster.amazingribs.com/fo...u-grits-recipe

[Donw]

My kind of meal. Love grits in any form and with any added ingredients.

[hoovarmin]

This is the way