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

[Kardnal]

We had ~15 people over for Rosh Hashanah, so a multitude of meats was required.

It was my 5th or 6th time cooking a full-packer brisket on my Napoleon Apollo.


My daughter enjoyed helping with the dry brine. (Especially if it meant staying up past her bed time.)



Onto the Apollo at 10pm it went. (Propped up over a couple of logs, to help it fit.) I had to reload the smoker with coal around 4am.


Taken just before I wrapped it in butcher's paper, around ~165.




It was done around 2pm. I kept 'warming' in the oven for the next 5 hours while it came from ~205 to ~160.



The bark was the best I've ever done. The flat wasn't quite as moist as I'd hoped, but the point was perfect.



I threw some chickens on just before dinner too, so guests had a bit of variety. I took a Maple branch that fell in my back-yard a few years ago and slices it into 1.5" thick 'pucks' that I use for wood chunks.

[bbqLuv]

Done good you did
Looking good the pictures are
Teaching the children to BBQ for the win.

[bbqLuv]

Spatchcock chicken is a great way to cook chicken.
They look fantastic.

[cruiseplanner1]

Excellent

[RonB]

Everthing looks great, but I think the limb under the brisket had the best bark.

[Ace]

🤣🤣🤣

[Ace]

Dinner last night. Sorry, I didn't get prep or plate pictures as I was focused on the meat. My first attempt with Picanha (sirloin cap). Found what I thought was a good price at my local Costco for $9.99 per lb (choice) so I picked up a couple. Weather was good so I was able to get this done over charcoal and 1 split of cherry wood. 3 day dry brine then added BBBR two hrs before the cook.

[wrgilb]

Looks like you sliced it with the grain. Was it chewy at all?

[Ace]

@wrgilb
Great question...
Yes, with the grain to plate. I did that so when you slice a bite, you cut against the grain and then the bite is tender. Most of the videos that I watched did it that way also, which I questioned at first. 🙂

[TripleB]

Posted this under another thread too....double dipping . Tri-tip grilled on the Santa Maria attachment on my PK360. TT came out perfect. Little rub, little mop sauce, oak wood for a little smokiness.

Delicious

[Michael_in_TX]

The design of the Santa Maria attachment caught my eye. It looks very stable!

[cruiseplanner1]

Lovely looking piece of meat there

[Hulagn1971]

Damn!

[theroc]

On vacation recently where we had to share a communal grill. Couldn't tie it up with a long reverse sear so we seasoned our lamb racks with herbs de Provence and brought them up to temp in the oven set to 250 F. Finished by searing over a hot grill and served with mushroom risotto.

[TripleB]

Two racks for you and flyingpiglet. Perfectly cooked. Well done sir!

[58limited]

Perfect!

[Hulagn1971]

Incredible.

[cruiseplanner1]

Double Trouble! I smoked a rack of beef ribs along with two racks of baby backs today. Just sitting down enjoying them right now with some black eyed peas with andouille sausage in them. Those came out of the freezer from a larger batch I made. And prior to finishing I had a nice draw of my Elijah Craig Rye Whisky. A great afternoon. Never smoked beef ribs before. They taste great but not a lot of meat on them. I also used those B and B briquettes that everyone was talking about on another post and those are fantastic. I was able to get a good heat and not half as much ash as the Royal Oak I was using. Ribs were done sooner than I thought with the B and B.

[Jfrosty27]

Yum.
You had beef back ribs. Not much meat as you said. Try beef plate short ribs. Tons of meat and oh so good.

[cruiseplanner1]

Yes we love the flavor of these ribs so one with some more meat would be nice. Thanks for the tip and I will look for them next time I smoke some beef ribs.

[RichieB]

Here's a recipe I've made numerous times. It calls for beef back ribs.

https://www.weber.com/US/en/recipes/red-meat/beef-ribs/weber-5452.html

[ElViejoJeffe]

I've cooked half racks and full racks but today I did a pair of racks. Because there was a heat alert out for today I started the fire at 6:30 and put the rubs on at 7:15. First rack passed the bend test at 11:45, the second at 12:10. Today was a multi rack experiment. Next I'll try four racks. Using a personal rub recipe with a 24 hour dry brine, the sauce is a variation of a Carolina sauce.

[Dewesq55]

Panang Curry Pork with Jasmine Rice

[cruiseplanner1]

I love curry

[Dewesq55]

cruiseplanner1 -me too. Once been working my way through the various Thai curries lately. Over done red, green, massaman and panang so far. While not a curry, I'm planning to make pad gaprao later this week since we grew holy basil this year and have a bunch in the garden now.

[barelfly]

Churasco cook with picanha! Found picanha at Costco this week, so this first cook was steaks that were then sliced up for some TACOS!!!!!!!!!!!!!!!! Served with elote salad, black beans and the salsas I made on Friday. This picanha was outstanding!!!!!!!

[Hulagn1971]

Killed it!

[Ace]

Excellent cook... 👍

[cruiseplanner1]

That sure looks good.

[theroc]

Strozzapreti with 'nduja and tomato ragu. Spicy Calabrese goodness

[Elton's BBQ]

Chicken drumstics.. vortex on the kettle..

[dpearce]

Busy weekend, so I needed a quick cook!

Sunday, chicken tenderloins on the Weber with the vortex. Aldi's had a good deal on these, and it gave me leftovers for lunch this week. I used three different seasonings, mostly to use up what I had sitting around. A couple of rubs from Weaver Farms that I'd picked up last summer, and then some Killer Hogs. Seasoned everything up and let it sit in the fridge for 3-4 hours. Used some apple wood for some smoke. While I had the lid on the grill, the temp got pretty high. Enough to put some grill marks on the chicken.

I think I actually preferred the killer hogs, honestly.

On the Weber:



Near the end of the cook:



Finally, off the grill:



I have to really keep an eye out otherwise the cat will jump up and steal food if you give her half a chance, which distracts me, so I forgot to get a picture on the plate, but honestly, it was just a pile of chicken and sauce! Was able to use up some of the sauces I got from the Secret Santa gift exchange, as well as some cowboy habanero sauce my friend makes.

The Chipotle sauce was probably my favorite out of all three, but they were all good. Hopefully, next time I'll remember to actually put the sauce on while the food is on the grill!

[Troutman]

Huli-Huli Smoked chicken. Write-up and recipe here.

[Jerod Broussard]

I dunno, almost looks edible. (Referring to the board it is sitting on, I'm sure I could eat that too.)

[Henrik]

Nice, fresh lookin' birds!!

[Elton's BBQ]

Some good looking birdies there.. yessire they are!

[jfmorris]

I did most of my cooking inside over the weekend, but did get one last cook in the books for Summer 2026 - some pork steaks (shoulder), and corn.

Seasoned with The Gospel rub, and got some sear on the pork steaks for 10-12 minutes...



Then into a couple of foil pans with butter and BBQ sauce (Dreamland) to braise for about 30 minutes indirect. I rounded out the 2 course meal with some corn I dropped in the freezer a while back.



Simple meal, but it ate good, and the pork steaks were oh so tender and flavorful...



It was juicy so we actually ate at the table for once, where Yvonne is making little arrangements with vases I am printing on my 3D printer with wooden filament. I was going to stain them, but she likes the natural look better!

[Jerod Broussard]

Dang, that is some neat designs.

[Jerod Broussard]

2" thick Chuck Pastrami. Grey is the Pulse.