Show Us What You're Cooking! (SUWYC) - Volume 42, SUMMER 2026

[Huskee]

We've Made It To Summer! (in the northern hemisphere, anyway)...

Welcome to the new SUWYC topic, Volume 42 - SUMMER 2026!

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Here's a link to the now-closed Vol 41, Spring 2026: https://pitmaster.amazingribs.com/fo...41-spring-2026

[fzxdoc]

jfmorris your first PBX rib cook (back on the previous SUWYC topic) looks absolutely spectacular! Look at all the rib room you had on those rebars. Throw away those rib racks you've purchased over the years.

You are off and running with that cooker, for sure. I'm so happy for you.

Kathryn (who can't comment on the previous SUWYC because it's a closed topic)

[jfmorris]

Thanks Kathryn! I am truly amazed by the smoky flavor and bark on these ribs. The hype of the PBC cult ain’t for nothing, and I am now a true believer! I can’t believe I waited 8+ years after first wanting a PBC to scratch the itch.

[fzxdoc]

Well, I think the deal you got was well worth the wait, jfmorris .

K.

[dpearce]

jfmorris. The Pit barrel does not
disappoint.

[fzxdoc]

Richard Chrz , leg quarters with baharat rub and toum...out of the ballpark with that one. If you had let me know, I'd have brought the tabbouli.

K.

P.S. Since the earlier topic is closed, I can't leave a comment there.

[fzxdoc]

BKYDBBQ your first competition chicken practice looked perfect to me!

Kathryn (who can't comment on the previous SUWYC because it's a closed topic)

[fzxdoc]

Ace , I'm liking that little Cuisinart griddle of yours more and more as I see your cooks roll off of it. What a great way to keep the heat out of the house, especially when cooking for two, as you seem to do much of the time. I bet cleanup is a snap--much easier than washing skillets.

Kathryn (who can't comment on the previous SUWYC because it's a closed topic)

[Ace]

@fzxdov The learning curve for me was actually pretty short and you're correct, cleanup is easier than I thought. A little cold water at the end and the steam does all the work... 👍

[fzxdoc]

wrgilb , those party ribs and that porterhouse pork chop look gorgeous. The light bulb went off when I saw those party ribs. It's a perfect way to cook those babybacks with a lot of loin meat instead of trimming the loin away and making chef's bites out of it.

And that porterhouse-- 🤩🤩🤩--you got great color and crust on it. We're not worthy...

Kathryn (who can't comment on the previous SUWYC because it's a closed topic)

[fzxdoc]

Michael_in_TX , the pork schnitzel you prepared for your wife on June 19 looks great. Two techniques I liked, mostly because I haven't done it that way before
1. You used pork tenderloin slices instead of pork chops
2. You pulverized the panko. Great idea. Kikkoman panko (and a few other brands) is so chunky--not something I want for tonkatsu or schnitzel.

FWIW, lately I've been squishing my chicken and pork cutlets with a taco press. Works wonderfully. I never did like pounding meat in a plastic bag (to avoid the mess). It felt like I was giving the meat a nice microplastic coating. So the taco press with a couple of sheets of parchment paper works well for me. Just FWIW, as I said.

K.

[Ace]

fzxdoc quote: "I've been squishing my chicken and pork cutlets with a taco press".
Brilliant! I'm going to try that... Thanks. 👍

[Michael_in_TX]

I think the use of tenderloin did make it more tender....but I am very sure it made it far more juicy than when I have used pork chops. Tenderloin, as it is a cylinder, is bit more work to pound out flat, but it is very do able.

The pulverized panko does work very, very well. You get the crispiness of panky without it being so jagged. It also aheres better to the meat as the particles aren't so big/heavy.

[jfmorris]

Now I need to go look for a taco press! 😂

[Michael_in_TX]

I made some of the best fried rice I've ever made this morning by.....simply winging it?

I had some brown rice in the fridge that I needed to use up and I found myself with a craving for some fried rice, so I went through this process, completely just winging it.

I got a cast iron pan and some avocado oil to about 425 F, then added in about a cup of cooked, several days old, broken up, brown rice. I got that into as flat as layer as I could and let it go until it was just starting to develop some color. (Just a hint of color; the rice is, well, already brown lol.)

I then added in about 1/4 cup of frozen peas and carrots. I mixed that in, returning everything to a flat layer, then added a small pinch of salt, plus a bit of sprinkling of MSG.

After a moment or two more, I gave everything a taste, primarily to make sure the vegetables were heated through. It needed more salt, but soy sauce is coming.

I pushed everything to the sides of the pan to leave a hole in the center and cracked in one egg, which I quickly scrambled, then mixed everything together. I then added no more than two teaspoons of soy sauce (we want fried rice, not soup) and mixed that all in. Once most of the water in the sauce had evaporated I plated up.

I garnished with a bit of togarashi and green onions.



Wow that was good and better than it had any right to be. (I didn't even use a wok!) Maybe it was the MSG, but I'd like to think at least some of it was that I wasn't overthinking it. I think there is a lesson there for me.

[klflowers]

Looks great! I have some leftover rice from the red beans and rice I made the other day. Think I’ll come up with something like this in the next day or two. Thanks for the idea!

[pinot59]

Today is pork shoulder day... But it was very strangely shaped.



So I tied it up.



In process shot from about 7am this morning, as I burned some wood for nice smoke





It's resting as we speak. Updates coming...

[Huskee]

Nice decision to tie.

[ecowper]

Jerod Broussard we said basically the same thing at the same time ... go figure

[Jerod Broussard]

ecowper I'll tell my parents, they will send their condolences

[theroc]

Big warehouse fire near downtown LA sending a lot of smoke our way, so kept the cooking indoors last night. Roasted Icelandic cod with sungold cherry tomatoes from the garden and capers that we brought from Salina near Sicily. Served with sauteed shitake. Delicious.

[labbq]

I hope the warehouse fire is under control soon 🤞

[labbq]

As always, your meal looks fantastic

[ecowper]

Looks great

[pinot59]

Today is pork shoulder day... But it was very strangely shaped.


So I tied it up.


In process shot from about 7am this morning, as I burned some wood for nice smoke



It's resting as we speak. Updates coming...

Well the pulled pork turned out great! Served with pan seared broccoli rabe and some leftover potatoes from last night, as well as a variety of sauces - KC, "Sabrina" sauce (Franklin's Espresso sauce), and Lexington dip. I think the sweet ketchup-based sauces were the best with it.

[ecowper]

beautiful

[shify]

Pulled lamb and homemade pita. Seasoned a boneless lamb shoulder with a shawarma style rub that I riffed from a bunch of online recipes (cumin, coriander, paprika, garlic, zaatar, cinnamon) and smoked on the PBC. Took it to ~170ish and the wrapped until 203. Took much quicker than I was expecting so had a nice long rest.

[ecowper]

pulled lamb .... new idea for me!

[SheilaAnn]

Another good way for “pulled lamb” is roasting a lamb neck. It’s sublime!

[Sdell]

Nothing better than Father's Day beef ribs. I also made Leroy and Lewis' Beet BBQ sauce and it was outstanding.

[Huskee]

Holy cow! Excellent job. Also excellent before & after pics.

[ecowper]

oh my

[bbqLuv]

Keto friendly Meatloaf,
made with almond flower instead of bread crumbs.

[ecowper]

Brisket flat spent 9 hours on the SnS and 2 hours in the oven at 170F holding ... Stacy made a German potato salad and a pasta salad. None of the kids could be here today, but I had a fathers day feast anyhow