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

[Andrrr]

Well this doesn’t quite qualify as cooking because you don’t actually cook anything, but my heirloom tomatoes are coming in fast so I tried making gazpacho.



The only time I’ve had it was on vacation in Florida and it was delicious, but everything tastes good when you’re on vacation in Florida. I’d give this recipe a solid B. I don’t know exactly what it was lacking vs. my expectations, but I may try to doctor this up a bit or just try a new one next time. . Here is the recipe. If you have any suggestions or tweaks please share!

https://www.gimmesomeoven.com/authentic-gazpacho-recipe/#recipe

[SheilaAnn]

I’ve never made it, so I have no tips. This looks amazing!

[barelfly]

It looks good!

[Richard Chrz]

Looks fantastic!

[klflowers]

Before the chimp went up in flames I planned on using it for more pastrami and a chuckie. Since i already had the meat ready to go, I just fired up the Bronco. I have some oakridge carne costa left so that went on the chuck. Came out pretty good

[TheAmazingJohnJ]

Those both look legit!

[LegoMySearwood]

Easy tonight. Frozen hamburgers and store bought Arby curly fries. The burgers were reverse seared over charcoal on the Performer using the Smart ring blowing like crazy on the coals while the bacon cooked on the Searwood like you would in the oven. The oven had the curly fries. Made GLOP sauce which my children refuse to use that term so they call it awesome sauce. I’m a Dr Pepper fan and I love this limited edition flavor.

[dpearce]

The glop sauce is awesome, so they aren't wrong!

[Richard Chrz]

SV pan seared pork chops. Pan sauce with reducing chardonnay and fresh lemon juice down with shallot & garlic, then finished with cold butter and mushrooms., had a side plate of tomatoes, feta, …

[Andrrr]

You’re killing me with these pan sauces!

[TheAmazingJohnJ]

My son and I have had fun collecting and trying as many different barbecue rubs that we can find in local stores. Tonight we smoked boneless chicken thighs, each one rubbed with something different. I meant it as meal prep for three or four days, but he's 15, so hopefully there will be a piece left over for me tomorrow. We find that we tend to prefer Meat Church brand and sweeter profiles.

For anyone interested, starting in the top left corner, then working down...

Blues Hog - Original
Dan-O's - Outlaw Sweet and Tangy
Hardcore Carnivore - Tex Mex
Heath Riles - Competition
(2nd column)
Heath Riles - Sweet BBQ
Killer Hogs - The BBQ Rub
Kosmo's Q - Dirty Bird
Kosmo's Q - Honey Killer Bee
(3rd column)
Lane's BBQ - Spellbound
Meat Church - Gospel
Meat Church - Hickory
Meat Church - Honey Hog
(4th column)
Meat Church - Texas Sugar
Sucklebuster - Clucker Dust
Meat Mitch - Competition Whomp!

[bbqLuv]

Families that "Q" together stay together

[TheAmazingJohnJ]

Wow! Now that's variety. Could you tell one from another?

Just did them at 275 for an hour, hit with cider vinegar a few times.

Blind I would have had a hard time telling most of them apart. Clucker Dust, Texas Sugar and the TexMex were all distinct in a good way. Meat Mitch and Dan-O's were distinct in how much we disliked the flavor. The rest had very little distinction for our taste, other than some difference in sweetness.

[realdocBBQ]

I'd suggest Meat Church's pecan rub, Deez Nuts. It's good, pretty mild, though, I tend to go a bit heavy with it.

[BKYDBBQ]

This is what I am going to be cooking... Paid a visit to Two Drummers Butchers and BBQ Provisions to pick up Prairie Fresh ribs and Heath Riles rubs / sauces for competition practice this weekend and first competition next weekend... never thought I would be buying sauce by the 1/2 gallon...

[Panhead John]

Best of luck Chris!

[Bogy]

I certainly understand practice and trying different rubs and sauces as part of that. Did it myself last year (when I came in second. Contest was called off this year. I figure it's because two years ago I took third place, last year second, and this year was my time for first, so the good old boys cancelled ) Anyway, for the competition next week do you supply your own ribs, or do they give you the same ribs as everyone else gets?

[BKYDBBQ]

Bogy We have to supply all of our meats - Ribs, Chicken and Butts (people's choice)

[JCBBQ]

Salmon Piccata with Black Rice and Mizuna (from the garden), and tomatoes.

[realdocBBQ]

Mizuna (ミズナ(水菜) , "water greens"), kyouna (京菜), Japanese mustard greens, or spider mustard is a cultivar of Brassica rapa var. niposinica

Had too look that one up. Interestin'...

[JCBBQ]

realdocBBQ yeah I’d seen it called for in a couple recipes and never saw it in stores so my wife grew it this year. Really delicious and definitely has a mustard taste.

[SmokinDon]

Sirloin tip roast, rolled and tied smoked and sliced.

[cruiseplanner1]

Beautiful piece of meat right there

[SmokinDon]

Brisket smoked and served with corn on the cob and homemade sourdough naan and garden fresh salsa.

[Don Pickrell]

You asked what we're cooking, so here are before and after shots of an ~18-lb. brisket smoked over a mix of hickory and pecan on my Pitmaster-recommended Camp Chef pellet smoker (I know, I know, but they're really convenient). I started it about 6:00 PM one evening, and it didn't reach the ideal internal temperature until almost that same time the next day! So, it was a later dinner than I had originally planned, but most guests reported that it was worth the wait. The menu featured brisket hot from the smoker, accompanied by blueberry-chipotle BBQ sauce (recipe courtesy of Cook's Country magazine), roasted poblano macaroni and cheese (my own recipe!), grilled Texas toast made with home-baked bread, watermelon (of course), Carlisle Winery Petite Sirah (2 bottles!), and espresso brownies with home-made vanilla ice cream.

[mrteddyprincess]

Today I hosted our Men's Book Club Discussion at my house. The book was H is for Hawk by Helen McDonald. It's a book about falconry and the history of keeping birds of prey. It's also a story about loss, grief, and recovery. Not sure I recommend the book to anyone, but I enjoyed reading it.

Today's menu was supposed to be pheasant and mushrooms, which is a traditional English countryside dish made with pheasants hunted by hawks and falcons. I ordered three pheasants from my local butcher, but that fell through last minute. So this is Air Quote Pheasant (chicken) and Mushrooms served over mashed potatoes.

We enjoyed it and had a good discussion.

Brian

[BKYDBBQ]

Ribs and Chicken practice...came out pretty good...

Edit...accidentally uploaded last weeks pictures...fixed now...

[BKYDBBQ]

@Drazzni - Thank You...I uploaded the wrong pictures...They were from last week, correct ones are now uploaded and I think this week looks better...

[SheilaAnn]

I keep scrolling back over these pics! 🥇 🏆

[dpearce]

Lookin' awesome!

[Skinsfan1311]

Seared some lamb chops & oven roasted prosciutto-wrapped figs on the side..

[Jerod Broussard]

Love figs off the tree.

[Big Gator]

Smoked Shotgun Shells anyone? Comes with a cooler of adult beverages.

[Skip]

Great post! Those look so fun. I need to try to make them for my Family.

[Finster]

realdocBBQ
When I make them, I stuff and wrap them in bacon the night before. Sitting in the fridge over night seems to soften the pasta shells enough so that when you smoke them, the shells come out al dente

[bbqLuv]

I see no Adult Beverage. Adult Beveage?

[Dewesq55]

Massaman Curry Beef. I had never had massaman curry before. It's delicious. Very different from other Thai coconut milk curries. This one has Japanese sweet potatoes and peanuts in it. Side of plain jasmine rice.