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.

[DavidNorcross]

Meatballs on the pellet cooker.

[ItsAllGoneToTheDogs]

Those look great

[SheilaAnn]

So good…….

[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!

[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.

[barelfly]

DANG!!!!!!!!!

[SheilaAnn]

Sid P I left about 1/4” of potato. I brushed with the rendered bacon fat on the outside and roasted to crisp. Then flipped and did the same thing. Added cheese and bacon to melt.

[Sid P]

1/4" is what we did the first time.