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

[HotSun]

This was from Sunday. I've been wanting to try this for a while: smoked pork sausage roll. I saw some here do this a year or two ago (you know who you are) and thought it would be cool. I had this frozen sausage roll in the freezer forever, so I figured I would make soup, specifically sausage lentil.

And because the temps are in the 100's this week and soup is good food.

Here's the setup, low and slow with some hickory and briquettes:

Ready to smoke, 1 pound roll (454g Canadian):

Smoked; it smelled great:

Reserved the fat for my sofrito, this is my 7 L pressure cooker....it's a long way to the bottom:

Added garlic, bay leaves, fish sauce, 1 lb green lentils, lemon juice, 1 quart of homemade chicken stock, 1 pint of leftover chicken broth, 1 pint of water, some ground black pepper.

Cooked on high pressure for 15 minutes, natural release. Next day's lunch:

It was good, but not great. It was missing something: maybe more sausage. Anyhow, when something is missing, it's usually acid or salt. I splashed some red wine vinegar the second meal I at this, and it improved it. Anyhow, I rate this one a 'B'. Very hearty meal.

Note: I lived in Portugal for 2 months one summer, and they generally eat soup with every lunch or dinner, hot or cold. So I'm not too far off base here, lol.

[HawkerXP]

We use hot Italian sausage in our lentil soup.

[HotSun]

randy.56 , honestly, I wasn't paying attention, but about 2-3 hours. It was hard to tell, since when it hit about 150F, I just closed the vent and damper and let the residual heat of the Kamander finish the job.

[HotSun]

HawkerXP, I like Italian sausage for lentil soup, too. I have an issue with fennel seeds (it's personal, lol), so I have to dodge those.

[ElViejoJeffe]

No wrap. No baste. No Spritz. Five hours at 225°.

[theroc]

Heck yeah!

[surfdog]

That’s how I do mine. And have for decades. I didn’t even know wrapping was a thing…and by time I learned of it my attitude was, “If it ain’t broke…”

[texastweeter]

Broke out the fancy plates for steak night. Fresh baked yeast rolls and asperagus rounds it out

[Panhead John]

Excellent!

[bbqLuv]

Very good, picture perfect. That steak looks fantastic.

How did you season the asparagus?

[texastweeter]

Lowreys, parm (the trashy stuff in a green tube), bread crumbs, and olive oil. bbqLuv

[bbqLuv]

Low carb ground chicken crust pizza




Pairs well with a low carb beer.

[Ace]

Two whole chickens split in half. One bird for the young neighbor couple next door (good kids). Two day salt dry brine and tenderized with a light coating of lime juice (a Kent Rollins tip). We now have a county wide burn ban so wood & charcoal is out for the foreseeable future (probably till November). Cooked these on the OK Joe Gas unit. Rub was Game Hen Rub and sauced with Spicy Apricot Glaze (both inspired by Tuffy Stone from his book "Cool Smoke". Alder wood for a light touch of smoke. Riding side saddle on the plate is a loaded green leaf salad.

[SheilaAnn]

Garlic shrimp risotto

[Michael_in_TX]

Simple yet elegant.

[theroc]

Damn

[cruiseplanner1]

Wonderful dish.

[Michael_in_TX]

Many of you saw my "What to do with ground elk?" thread and this evening I was at HEB and noticed the ground elk was now $2 off each $12.99/lb package. I grabbed the last two (checking the use by dates....which were 7/17, so I don't think they were clearing it out).



I have never had elk, to my knowledge, so I wanted to do something simple that would not mask or obscure the flavor of the meat, so I did some very basic tacos.

I got some avocado oil going in a cast iron skillet and added some sliced white onion (the onion with no flavor, lol; again, trying not to mask the meat).



Once those got an appropriate head start and were starting to take on some color, I added in the ground elk. I seasoned with a good dusting of Meat Church's Holy Cow, my go-to beef rub, which is basically salt, pepper, garlic, and paprika oil.



As I expected, elk is quite lean...some fat rendered out, but not much. No need to drain here. It did crumble quite well due to the lack of fat. I was careful not to overcook it.

I had some warned up street-taco sized corn tortillas into which I put the elk, and some cheese, and cilantro. (I, of course, did some bites of the elk before putting it in the tacos.)



Honestly, this was delicious. It is so difficult to describe, though! It's flavorful and I almost want to say 'beefy,' but it does not taste like beef. It isn't as strong as lamb, though. Sorta in between ground brisket and lamb for intensity. It was a very welcome break from "ground beef." I have to remember this is commercial ground elk; I can only imagine how good elk is when you hunt it yourself.

I am glad I started with the simple tacos; I really see how the flavor could be easily masked in a dish. Still, with that said, I think this would be phenomenal in chili.

I've got the second pack in the freezer for later (and yes, I did notice they are 14 and not 16 oz) and also while at HEB I noticed they had ground venison and ground bison. So much to explore.

[Ace]

I have mixed deer trimmings with pork butt and had excellent flavor results. 😊

[Michael_in_TX]

Postscript 2: I just reheated some in the microwave. This is good....the flavor is so hard to describe. I think what I am struggling with is that the flavor-to-fat ratio is intense; that is, so much flavor compared with so little fat. Don't get me wrong, I've had NY Strips with more flavor, but this is unique and I rather like it. And there is just something about it that screams chili.

Ace, SheilaAnn

[Ace]

Do it...YOLO 😉

[Hulagn1971]

Got the smoke rollin' early this morning at work. A couple full racks of pork spares smoked with cherry and hickory wood for my work fam. Not the best full rack pics as I was facing the sun. Finished product was perfect. First time using a water pan on the stone deflector under the Fireboard Ring. Solid outcome. My assistant manager Lily asked her mom to make charro beans... the best charro beans I've ever had. Lunch was ready promptly at noon. My timing is getting better lol.
https://youtube.com/shorts/UYHIOqLmX...KR6ddTB7XXBZpxhttps://youtube.com/shorts/UYHIOqLmX...KR6ddTB7XXBZpx
https://youtube.com/shorts/hKE2wQSQR...p_4i-cVNwdoQ-Vhttps://youtube.com/shorts/hKE2wQSQR...p_4i-cVNwdoQ-V

[Michael_in_TX]

Having done baby backs since like forever, I forget just how large whole spares are!

[cruiseplanner1]

Ribs look great but those beans sure look fine also

[RonB]

Another round of bruschetta pasta with a side of teriyaki green beans and onions.







...

[SheilaAnn]

Green beans look so good!

[dpearce]

So, every year, our neighbors have a 4th of July cookout. They typically do pulled pork with their own custom sauces from peppers they grow themselves. This year I decided to do a Meatball side dish. Simple, easily google-able Italian beef meatball recipe, but with the sauce from Meathead's Moink! Balls recipe.

Grass-fed beef, 2lbs, seasoned, smoked on the grill with Hickory wood, sprinkled with MMD, then dunked into the sauce in the slow cooker.

On the pit barrel:


In the slow cooker:



We will see how many of these I have left at the end of the night!

update: had some leftovers! So a little beef broth to keep em moist, and into the oven at 400 degrees for a reheat!

[HawkerXP]

..., ..., ...!

[Meathead]

Great recipe, but I must give credit where credit is due. It was developed by our Clint Cantwell

https://amazingribs.com/tested-recipes/snacks-and-munchies-recipes/moink-balls/

[Zman23]

My wife's birthday dinner. Picanha, dry brined a few hours. Nothing but salt. About 30 minutes on rotisserie with some oak. Brazilian cheese bread and Caesar salad. This stuff is delicious!

[cruiseplanner1]

So nice. Cooked my first Picanha steak a week ago and my wife loved it. Wants me to do another for her

[SheilaAnn]

We sell that Brazilian cheese bread at work!

[HotSun]

You made my go-to dinner (seriously), the whole thing. Picanha, pao de queijo and Caesare salad. Looks delicious. Well done, pitmaster!

[Lynn Dollar]

Chuck beef ribs on the Kettle, and its now the evening sun, and no , they're not done yet ..................

[wrgilb]

Got a 16 lb. prime brisket at Costco, only had a little over 2 lbs. of trim.


Seasoned up and about 5 hours into cook.



12 hour cook and a 12 hour hold at 140 degrees.

[bbqLuv]

Only 2 lbs. of trim? That is nice.
Brisket is looking pretty good to me. I'd eat that and not think twice.
Great looking bark.

[Bogy]

Brisket looks great. 12 hours is longer than the normal hold, but wrapped and in a cooler a brisket will often only be down to 170 to 180 after 4 to 5 hours. Holding at 140 doesn't mean it will actually get down to 140 after 12 hours.

[HotSun]

Dang, you nailed this wrgilb.

[OC Sandy]

I had been craving a Sonoran Hot Dog so today was the day to do something about it. Quick cook on the mini gasser, then everything piled on top.

[HotSun]

Just beautiful. Wow.

[Panhead John]

Wings on the Vortex. Sprinkled em all with some Harley’s Texas Style BBQ and All Purpose Seasoning. I did 4 using Hulagn1971 ‘s recommendation of Carolina Treet BBQ sauce and 4 of em dry, and later mixing em with some Franks’s Hot Sauce and butter……delicious!



Top 4 after using Carolina Treet and the bottom 4 with Frank’s.

[bbqLuv]

That's a meal. You done did good.

[Michael_in_TX]

The only way to do wings.