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

[dpearce]

I cooked beefs short ribs this time (along with a couple of Smash burgers).

First time cooking these, so I followed the cooking advice from the free side, along with the recipe for the big bad beef dry rub.

What I didn't realize until I'd got them unwrapped, was they were crosscut. So very short pieces of bone. I should've guessed when I pulled them out of the freezer. They cooked a lot faster than what most recipes I read with the length-wise cuts do.

Cherry wood for the smoke, used a 2-zone set up in the Weber. Figured it would be a lot less charcoal than the Pit Barrel. I left them on for 3 and a half hours. Did not wrap (probably should've), and let them get to a nice 190 before pulling them off then holding them wrapped in foil in the oven.

On the Weber:



After the cook:



The smash burgers, well, I went double and ate both! Actually, I'd made the second one for my daughter, but she decided on a hotdog... Go figure... Could've told me before I had everything on the grill? Just glop sauce, lettuce, onion, pickle, bacon, American cheese, on toasted buns. Grilled up on the Blackstone.

The plate, no burger left behind!



Wish I had taken a better picture of the ribs. They were good, great flavor, could've been a bit more tender. Next time, I'll wrap for the 180 to 205 on the grill instead of holding in the oven, and see if that helps. I had trimmed them some, but they were still a bit fatty, but I wasn't complaining, I kinda like a bit on there. It was pretty melt in your mouth.

And maybe a few pics of the burgers in progress on the Blackstone. Man, that thing is a bacon-frying, smash burger making machine!

I have a few ribs leftover for lunch today. Gonna smell up the office!

[Richard Chrz]

Congrats on the first beef rib cook!

While I love a good hotdog, i don't think i’d pass up a smash burger for them.

[dpearce]

Richard Chrz I know, right? It wasn't even that good a hotdog, just a normal Oscar Meyer beef dog!

[Hedgehog BBQ]

Made some chili last night. Did a chuck roast with our Cajun Rub rotisserie over the vegetables all from our garden. Chopped the veggies and then added beans and continued to cook. Also made a cheesy cornbread with my wife's cowboy candy.

[theroc]

Oh my.

[klflowers]

Beautiful. With BEANS!!!!!!

[cruiseplanner1]

Nice job on the chuckie and your end results look wonderful

[bbqLuv]

Try Tri-Tip 8/10
Costco tri tip steak, seasoned with Holy Cow--good but prefer Traeger rubs.
Smoke at 225*F with super smoke for one hour
Traeger set to 250*F
Finish at 135/140*F internal.

[cruiseplanner1]

Nice results there.

[Richard Chrz]

Temp has been hovering in the upper 50’s today with rain, perfect night for some Creamy San Marzano soup.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/soup-chili-and-stew-recipes/1781142-creamy-san-marzano-tomato-soup

[klflowers]

I went and looked at the original post. The proposal still stands

[Finster]

this will definitely be a part of the soup rotation again this winter..

[glitchy]

Aldi had guajillo marinated chuck roasts and it rained all day today, so I threw it in the crock pot and was drooling from the smell all day. Made a burrito bowl with brown rice and some sautéed jalapeños and sweet peppers.

[SheilaAnn]

Ain’t mad at a good burrito bowl!!

[Breslinbbq]

We had our second annual neighborhood BBQ last weekend with about 40 people over.

20 lb SRF brisket + two heritage pork butts, smoked low and slow over oak. Held everything in the convection oven until it was time to serve, and it worked out perfectly. Brisket and pork were a hit, and somehow we even had a little left over. We also threw some local mushrooms on the smoker that turned out great. Shoutout to my wife for absolutely crushing the sides and desserts.

We had a keg of Sterling Pig Technicolor Haze IPA to wash it all down, which did not survive the night 😂🍺

Nothing better than feeding a crowd with some great BBQ.

[SheilaAnn]

Love this!

[Jfrosty27]

Wow. How do I sign up to be one of your friends?
Nice work Pitmaster! 👍🫡

[bbqLuv]

Looking Good in the Neighborhood
Neighbors Hop to IPA?

[HotSun]

I've been doing a lot of cooking, still learning the capabilities of the HB Legacy. Here is one from this past weekend....

A teriyaki-style marinade, grilled boneless chicken thighs on the left, one of two chicken breasts on the right.

These were some of the saddest chicken thighs I have seen in a long time, lots of small pieces. Purdue, prepackaged. I have to be more selective. Chicken breast was great, though. I grilled with the lid up and the HB setting on Sear, basted a couple times during cooking. Briquettes for fuel....judging by the color of the chicken I think I forgot the hickory. The HB takes a lot longer to cook compared to the Kamander.

Plating:

The marinade was kind of a salad dressing/teriyaki hybrid, which was pretty good and different. The roasted potatoes (Italian seasoning, salt, EVOO) were interesting. They had started to soften but my DD cut them and rinsed them anyhow. They were really soft on the inside, crunchy on the outside delicious. I forgot to season with garlic, but it didn't matter. My corn was seasoned with elote seasoning (not shown). Grilled chicken never fails to make a great meal.

[HotSun]

Jerod Broussard, precisely. I think it is because the processors are trying to get specific weights in each pouch. My bad, I know better.

[Jerod Broussard]

Possibly, but also many companies are using a machine that pulls the meat off the bone instead of SOMEONE cutting the bone out. The reason I say possibly, is because the packages in our plant are not weighed until they get to the labeling department and get the price sticker. But sometimes a specific weight range is expected from the customer/store if it's being sold at a set price and not individually priced per package.

[HotSun]

Thanks Jerod Broussard , that's useful info. This definitely looks like mechanically separated chicken. It doesn't make it bad, just not suited for every purpose.

[BKYDBBQ]

Late post...

Saturday I cooked ribs and chicken for comp practice (already posted).

For dinner I didn't want Ribs or Chicken since that was week #3 of comp practice. I took some of the leftovers from the practice to the local seafood market and they gave me 2lbs of fresh shrimp. Seems like a good deal to me...

Then I did some overnight pork butts for a friends football kick-off party.

[Jerod Broussard]

I hate to look in the freezer and not see shrimp unless I'm eating them.

[klflowers]

Yesterday i wanted bojangles chicken, but they told me it would be a 20 minute wait. I thought what the heck, I can do this at the house. Chicken breast pounded out and fried, onion rings. The brewski is from a brewery and bbq joint in Ashville; it is very good. Anybody remember the Godfathers Pizza mug? They used to fill it for free. I have had that mug for 30 years at least.

[Hulagn1971]

Never bought or cooked chuck eye steaks until Sunday night. These will be my go-to from now on when available. Both were 24oz total weight. We split one and saved another for tonight's dinner. $19 for both. Huge beefy flavor and tender as a mother's kiss. Complete with homemade twice baked ranch cheesy potatoes.

[Panhead John]

I can’t imagine those steaks more perfectly cooked!

[Hulagn1971]

Thanks PJ, sous vide and skillet has been my go to lately especially for weeknight steak dinners.

[JCBBQ]

Meal of Kings!! Pure comfort

[RichieB]

Went to B.J.'s. Picked up this package of strip steak. Looks good, price fair at $10 a steak. Weight about 13 oz. each. Brined and sealed. In bath for 3.5 hours at 129°. Course pepper and Seared on Spirit on the Sear Station. Very pleased with the quality and seasoned just right.

[bbqLuv]

Thanks for sharing.

[HotSun]

No pics, didn't happen. 😁

[RichieB]

Reposted and magically pictures showed up.

[BKYDBBQ]

Wanted something different so I made Crock-Pot Sausage Corn Chowder. This is one of the top 5 soups that I make, I like it because I always have smked sausage in the fridge and rest of the ingredients are usually in the pantry. Here is the recipe...

https://www.recipesthatcrock.com/crock-pot-sausage-chowder/

I do make a few changes. I add onions and celery and double the corn, this time I used andouille sausage and doubled it. I also use 2 cans of Rotel instead of tomatoes and green chiles. Finally, I often add some cornstarch at the e nd to thicken it up if needed. It has a lot of customization options.

[Panhead John]

Looks and sounds great Chris! Just added it to Paprika, thanks for including the recipe.

[Hulagn1971]

Oh I'm definitely making this! Yum.

[klflowers]

That looks excellent

[robstock]

Did an open pit cook. St. Louis ribs that I used a vinegar based mop on, a local kielbasa for some snack food and a batch of pinto beans.

[theroc]

Fantastic.

[HotSun]

Awww, heck yeah to all of that!

[JCBBQ]

Ooph! Amazing. How long did those ribs take? I’ve never cooked ribs on an open pit.

[Skinsfan1311]

I used up the asparagus & prosciutto...wrapped, brushed with olive oil, roasted, grated parmesan & balsamic glaze for a quick and easy lunch..

[RichieB]

Let's try again.
Went to B.J.'s. Picked up this package of strip steak. Looks good, price fair at $10 a steak. Weight about 13 oz. each. Brined and sealed. In bath for 3.5 hours at 129°. Course pepper and Seared on Spirit on the Sear Station. Very pleased with the quality and seasoned just right.

[Panhead John]

I actually noticed that he misspelled coarse, but I’m turning into an old softy and letting most of em slide……🥸

[RichieB]

Dang. I'll try too bea bettar on mi nxt posst.

[klflowers]

Panhead John it must have happened when you started looking like Clooney