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

[pinot59]

Back from vacation and doing a little grilling.


This was a mixed bag.

Hanger steaks. Turned out great! From Whole Foods, and once again we had some unevenness in cuts. There were two large ones, one medium, and one wee one. I fired up the Kamado, making sure to give it some time to burn off the dirty smoke. Chamber temperature was at about 300-320 which means surface temp was probably about 260-280, which is fine. Reverse seared the fatties to about 110 degrees and then hot-seared them after getting the grill surface temperature up. I threw in a piece of hickory to give a mild smoke flavor.

These were served with "Sabrina" sauce, aka Franklin Barbecue Espresso sauce. That is an excellent accompaniment to beef and the mild amount of smoke.

The broccolini did not turn out great. Too crunchy. Normally I par cook them and then char them in the pan, but today I decided to try something new. I took the advice of a certain LLM to just sear it, and it didn't work. All good, not everything works out. And I learned that robots don't know much about grilling.

[cruiseplanner1]

Beautiful color to that meat there. I am eating leftovers of my Picanha steak right now and roasted asparagus. I put it in the toaster oven. Spray with a little Canola oil, some garlic powder, oregano and black pepper. 375 for 14 minutes and then some shredded Sharp Cheddar on top after pulling it out. Easy peasey way to cook your veggies and taste great.

[wrgilb]

We love hanger steak. I just pick up 2 this afternoon at a local gourmet butcher shop. Total weight was about 3-1/2 lbs. Even though it's $23.99/lb. it's worth it.

[Michael_in_TX]

I love Franklin BBQ's Espresso sauce on beef sausage. It's great!

[wrgilb]

Did 2 tri-tips today on the PK360. Only slice up the bigger one.These were a Whiskey Pepper marinade from a local butcher shop

[klflowers]

Rained today so I ended up doing these ribeyes in the hot tub and searing them in CI. Tried something different - zucchini fries in the air fryer. Baked potatoes were kind of nekid, my sour cream expired 2 months ago. Pretty good all around. The zucchini turned out very good.

[Meathead]

OMG!

[JCBBQ]

What they said 👆

[Michael_in_TX]

That....that is a crust!

[barelfly]

This is not a great photo…but it’s been a minute since I’ve had a chile cheese dawg!!!!!! And yellow mustard just makes it!!! 😂



a great weekend for the 250th celebration! Green chile cheeseburgers, pulled pork, and now chile cheese dawgs! One more day of fun tomorrow and another fun cook coming.

[Hulagn1971]

Mustard always wins.

[JCBBQ]

Hot diggity!

[Andrrr]

Ha, love it! That’s an appropriate amount of yellow mustard.

[SheilaAnn]

Fried chicken

[klflowers]

Perfect

[barelfly]

Outstanding!

[theroc]

Smoked chuck short ribs on the Smoke Vault. Dry-brined with Meat head's Red Meat rub. Post oak chunks

[jfmorris]

Outstanding! And the amazing bark on this ribs makes me even sadder that I waited too long to buy a Smoke Vault...

[Sallwine]

In celebration of the 4th and our nation's 250th birthday, I present the grilled Bald Eagle. In Alaska they are much like gnats. Seriously, you’d be having the same reaction if Benjamin Franklin had had his way and the Turkey was the national bird.

Turkey on the Morphaque, two types of injection. Lettuce and peas side salad with a side of beans. Turned out very well.

it was a great 4th.

[JCBBQ]

Wow. That view. That set up!! 💪💪💪

[barelfly]

That is quite the view there! I don’t know if I’d ever leave that spot!

[NumbWhistle]

Pulled together a naturally leavened roasted tomato focaccia. Still learning this new flour from a mill in Illinois, but it turned out pretty well. My wife said she liked it, and more importantly the QA department (in the last picture) approved...

[cruiseplanner1]

Looks nice. Fido seems to think so also.....

[JCBBQ]

Looking for a really good, really ez “cheater meal”? These noodles are terrific. I just throw whatever leftovers in with them. Sometimes chicken, sometimes just a fried egg. Here I threw in spicy sauted bok choy and some sweet potato.

Edit: Indomie Mi Goreng noodles. You can get them on Amazon if you don’t have an Asian Grocery nearby.

[bbqLuv]

Nice plating and the colors too.

On the food network I just watched, Food Network Top Ten Noodles
Great noodles in "top ten" restaurants across the country.

[Ace]

Two boneless ribeye steaks (they looked like choice to me).
Slightly overcooked as I had the OK Joe gas unit running just shy of 600*
Mashed baby red potatoes enhanced with bacon bits, sour cream, chives and shredded parmesan cheese for the side.
A touch of Alder wood in the foil smoke pouch.


Picture repost try...

[klflowers]

The pics didn't show up

[Ace]

Thanks Kevin... The screen went gray when I tried to post. I'll try to repost from the "edit" screen and see if that works. LMK

[bbqLuv]

Looking good in the "steakhood". Beaver Horseradish for the win.

[bbqLuv]

Zucchini Boats
First time we made them. It was a joint effort.
Two of us in a one butt kitchen. LOL
They were pretty good, as in do again good.

[surfdog]

This was yesterday…
She wanted ribs, so ribs it is. LOL
Well on their way to yummy goodness. Done on the Performer with nothing but a dry rub. My fave way to cook & serve them.

FWIW.,,I’ve been told MANY times that I make the best ribs that people have ever tasted. I fully “blame” The Pit for that. ;-)

[bbqLuv]

Pretty Ribs they are

[cruiseplanner1]

Ribs are dry rub only here also.

[Bogy]

This is the way!

[Hulagn1971]

Yep, burgers again.
https://youtube.com/shorts/QnEgjX4ZR...QX_CjvLW80nrA-

[SheilaAnn]

It looks like you messed up slicing the buns, looks like there’s blood….. 🤪🤪🤪🤪🤪🤪🤪🤪🤪🤪🤪

[Hulagn1971]

SheilaAnn just your favorite condiment...ketchup 😉

[barelfly]

TACOS!!!!!!!!!!! Of the carnitas variety. Leftover pulled pork from Saturday fried up on the flat top after a great day of boating! Always nice to have something easy to cook up after a day on the water. And this salsa was really good - picked it up at Walmart! Reminds me of the salsa taquera from Vitamina T!

[Hulagn1971]

That avocado street sauce is the bomb.

[JCBBQ]

It’s so nice to be able to quickly pull together something delicious w/o reinventing the wheel.

[wrgilb]

Maybe not the most exciting picture, but these boneless, skinless chicken breast were really good and moist. If you've ever tried cooking boneless, skinless breast, you know how easy it is to dry them out.

Enlarge this picture and you'll see how moist these are. Here's my method, sous vide the breasts in a baggie at 150 degrees for 90 minutes. I found this to be the sweet spot for time and temp., then sear in a pan or on the bbq to get some color. I seared these over charcoal for about 2 minutes a side, flipping every minute.

Sauced them with a bourbon barrel sauce that I made (Meat Churches recipe). Linda did her macaroni salad which is always good, along with some green beans a Dutch Crunch French bread. I'm going to put this back in the rotation.

[Hulagn1971]

Sous vide always wins on chicken boobs. Nice cook!

[SheilaAnn]

Dutch crunch!!! I need to master this bread….