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

[Skinsfan1311]

Ahi tuna is as easy, and almost as fast, as making a PBJ sandwich...

[SheilaAnn]

Fantastic!!! Love a good seared ahi.

[cruiseplanner1]

Exactly! I spray a steak with Canola oil and rub blackened seasoning on it. Little dill dip on the side and the guests love it and think that you did so much and are a great cook.....okay

[theroc]

Great crust on that fish! Perfectly done.

[Jerod Broussard]

Air Fried salmon. First run with Fireboard Pulse. Perfect for an Air Fryer cook.

[Dewesq55]

Karaage (Japanese fried chicken bites) with a side of Chinese-style stir fried broccoli. I made a spicy mayo dipping sauce with some shichimi togarashi (also homemade) that was great with the chicken.

[Jerod Broussard]

That's cool. I prefer breast over thighs. Something else I can do with the chicken I'm picking up tomorrow.

[Henrik]

That looks so nice!

[SheilaAnn]

😍😍😍

[theroc]

We wanted a light seafood dinner tonight. So made up a big pot of moules (mussels) mariniere.

[Jerod Broussard]

Is that before or after?

[theroc]

Cooked. Ready to serve.

[Purc]

I just need this with a glass of buttery Chardonnay and some crusty sourdough.....

[JCBBQ]

Client of mine loves fishing. I received this hunk of tuna as a gift. I need to know more fishermen!

[SheilaAnn]

Double dog jealous!!

[cruiseplanner1]

Nice job on the grillin'. Medium rare just like a good steak. Well done chef

[barelfly]

Outstanding!!!!!!

[smokenoob]

Joanne and I kinda had the blahs yesterday. Looked in the freezer, chicken, steak, salmon, pizza……blah blah blah. Wait, we have bacon! 😁🙌

[Ace]

Bacon... 👍 😎 👍

[SheilaAnn]

Bacon is an excellent cure for the blahs!

[rmeugene]

Couple cooks on the slate. Gyros Friday and Fried Rice last night.

[HotSun]

Mmmmmm......bacon...from yesterday....

Accomplished two things: got rid of some bacon surplus (Aldi Black Forest) and tested the capabilities of the Hasty Bake Legacy. Learning what vent and damper settings to use, etc.. This was on 'Bake' mode, indirect heat, with briquettes, and a small chunk of hickory for fun. So, yeah, double smoked bacon.

Temps are easier to manage on the HB compared to my kamado style. Highest I got was about 370F with dampers wide open. Took about 35 min. Only other comment....lots of work for something that disappears off the plate in 5 min. That's bacon for you.

Weather permitting, tomorrow, dry-brined, thick-cut ribeye steaks. I'm deciding on the Kamander or Hasty Bake, as it is a send-off meal for my DS as he heads off for college for the first time and I want to do it right.

[58limited]

Cook on both and compare

[HotSun]

58limited , good idea. I don't know if I have the luxury of time to run both cookers, but I might see what I can do.

[Spinaker]

Oven baked!

[realdocBBQ]

Crankin' out some of my personal method pulled pork today!

[Richard Chrz]

I remember you sharing that with me this spring when I was looking for different processes, and it continues to look pretty amazing!

[barelfly]

Cuban sandwich! Cheese stuck to the foil so made a little bit of a mess when I unwrapped. And these gluten free baguettes are skinny, so makes it a little harder to fit everything on there, but these were outstanding! Spicy mayo elevates this and the Famous Dave sweet and spicy pickle chips!!!!!

[klflowers]

I like a good Cuban. Looks good

[Richard Chrz]

I pulled out s chuck roast to dry brine this week thinking I could SV - live fire sear it only to realize I did not have enough vacuum seal bags to SV. Truly it was a blessing, not that I wanted to run the oven all day, but a roast is such a slow thing, the cook was not only okay with me, i was a bit excited to eat it.

Perfect reason to make some creamy mashed potatoes and a gravy to serve with it .

[theroc]

Yes, please.

[Hulagn1971]

That looks absolutely delicious.

[Panhead John]

One of my favorite and easiest roasts to make is Mississippi Pot Roast…. H [short for HEB] had a sale on their Prime chuck roasts, it was $1.50 cheaper per pound than their Choice. I snatched one up for $5.99 lb. Sides were fresh green beans and skin on smashed red taters.






In most states it’s a crime to not add bacon and onion to your fresh green beans. Being a law abiding citizen, I complied.



Ready for the crock pot…..




No knife needed!

[glitchy]

PJ, your cooking game has grown exponentially in a few short years, beautiful dinner buddy.

[fzxdoc]

I tried the NYT Mississippi Chicken recipe. Never again. It's definitely best done with a nicely marbled chuckie. Did you add some of the pepperoncini brine to your recipe?

Kathryn

[Panhead John]

Thanks guys! fzxdoc I didn’t have any pepperoncinis on hand, which is what I normally use. I used those Fresno chili peppers instead….didn't care for them, the skin on them is tough, even after an 8 hour cook. I have put some pepperoncini juice in my roast once before, but found I preferred it with no juice, just the peppers. Skinsfan1311 I did use a stick of butter but took the pic before adding it.

[Hulagn1971]

Tri-tip cook from last night. Fresh corn from the local farmer's stand. Baked potato. Baby broccoli was for me. Sous vide the beef at 132° for a few hours after trimming and seasoning with HC Carnivore Black. Seared in a Lodge cast iron skillet with tallow, finished in a big hunk of butter.

https://youtube.com/shorts/HB2B5Ud7nMY?is=h0hyl_8SGyk3Z_S2

https://youtube.com/shorts/5FXYRMvU-Eg?is=Q4gr998AB34DpJc3

[HotSun]

Beautiful work. Amish roll butter is the best butter, as close as we can get to European style butter. I buy as much as I can whenever I'm at the Amish market.

[OC Sandy]

That is a fine looking tri-tip!

[fzxdoc]

You did an amazing job on that TT. Beef Perfection!

Kathryn

[Jerod Broussard]

Jaccard chicken breffs. Toasted buns, little mayo. Other piece will be sliced for soft tacos.

[Hulagn1971]

That cooking grate is way too clean.

[Jerod Broussard]

Hulagn1971 fresh out the box.

[Hedgehog BBQ]

Grilled green onions stuffed with hot Italian sausage seasoned with hoisin, mirin, and soy sauce.The green onions came from our garden

[HotSun]

Italian/Japanese fusion? Interesting....how did it turn out?

[Hedgehog BBQ]

They are awesome, I've made them for parties before. I used the hot Italian for the heat, but the sweet from the asian ingredients. the green onion shrinks down over the pork and gives a crisp texture. you have to grow the onions yourself because you cant get it large enough at the store.

[fzxdoc]

I've got to try this. Thanks!

Kathryn