Show Us What You're Cooking! (SUWYC) - Volume 43, FALL 2026

[Huskee]

Summer's gotta end sometime, right? Sigh.....

Welcome to the new SUWYC topic, Volume 43 - FALL 2026!

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Here's a link to the retired Vol 42, SUMMER 2026: https://pitmaster.amazingribs.com/fo...42-summer-2026

[Richard Chrz]

Smoked - SV pulled pork tacos served with homemade guac, cilantro lime crema, on homemade butter tortillas.

[Oak Smoke]

Oh I would eat that!

[Henrik]

Lovely!

[rmeugene]

Where's the "TACOS" comment...I absolutely LOVE making tacos from leftover pulled pork.

[klflowers]

Some beef back ribs with an Asian glaze. In the oven instead of on the grill. My first successful rice cook in the IP and air fryer broccoli.

[FireMan]

Killer Kil!!!

[HotSun]

Nice looking ribs, great plating pic. Air fryer has been our go-to for broccoli since we got one. EVOO, S&P, broccoli...perfection. klflowers , how did you like the rice from the IP?

[klflowers]

HotSun it was pretty good. A little gummy because I let the natural release go too long. I wasn’t paying attention.

[jayjordan]

Thick bone-in pork chops, sous vide at 140 for an hour, finished on PKGO. Served with garlic butter green beans, rice and gravy.

[Richard Chrz]

SV sear chops are always such a great meal!

[Henrik]

That’s the way to cook em, looks great!

[ItsAllGoneToTheDogs]

I'm so glad I never found a buyer for mine, it's such a fun little cooker!

[Duanessmokedmeats]

Country style ribs on the Hasty Bake.
Marinaded overnight in Italian dressing, then added a salt free sweet rub.
Delicious.
Good thing I took a pic of the HB. I looked at it and realized there was no smoke coming from the vents. I forgot to open them...DUH!

[klflowers]

I haven't done country style ribs in years. Not sure why. This is my inspiration

[HotSun]

Very nice. What's that on the thermometer?

[Duanessmokedmeats]

HotSun That is a ChefsTemp with the weather resistant cover.

[Hedgehog BBQ]

My wife's garden is still going strong but its cooling off here, mid 40s in the mornings. I picked what was available and made some red sauce.
I washed and cut up some of the herbs and veggies and put it in the sous vide at 170 for 3 hours. Let it sit in the bag in the fridge overnight. I simmered it this evening and blended it. Cooked some Italian sausage and added it to the sauce. Put it over some linguine and some parmesan. It was amazing.




forgot to add a picture of the garden!

[Sid P]

Where is "here"?

[Hedgehog BBQ]

Here is PNW Port Orchard area.

[HotSun]

Wow, cool garden. Food looks, great, too!

[Huskee]

Shrimp tacos with homemade garden-fresh pico with extra cilantro cuz that's we roll. Shrimp griddled with a little Meat Church fajita seasoning and some of my own homemade unsalted fajita seasoning (the Meat Church is VERY salty so I cut it about 60/40 mine/it).

[barelfly]

TACOS!!!!!!!!!!!!!!!

[Oak Smoke]

Pico with extra cilantro for the win.

[Smoked Transistors]

Yum! I really enjoy shrimp tacos topped with homemade pico made from veggies picked straight from the garden. Fresh, juicy, and so easy on the eyes!

[N227GB]

Stir fry on the lanai

Chicken and broccoli with white sauce.

https://thewoksoflife.com/takeout-chicken-broccoli/

I nailed the blanching of the broccoli. No pics during the later part since I was working fast.





Posted from my phone.

[Hedgehog BBQ]

I love making classic take out recipes. I made some killer sweet and sour pork a few weeks ago. It was better than any take out. I have a bunch of classic asian cookbooks that were my grandfather's.

[cruiseplanner1]

Agree Hedgehog BBQ . I make the best Singapore noodles other than a couple places I have been to in my time. And the Moo Goo Gai Pan is better at home. You can change up your sauces and veggies how you prefer them. But I don't get that kiss of smoke on my Wok. Almost the season for a lot more Asian cooking here soon.

[SheilaAnn]

Hedgehog BBQ which books do you have?

[SheilaAnn]

The AI picture Huskee put up actually stylized the smokers correctly, right?

I am “single” until Friday, so last night I made food that I like. Vortex chicken legs. I finished with UncleSpike Sticky Mess. Good stuff! Lots of broccoli and mashed not shown. Only grill pics.

[N227GB]

Huskee be careful you don't set all those dry leaves on fire! 😮 😀

[cruiseplanner1]

Love grilled chicken legs. Our family eats a lot of them. I just took sixteen off the grill and finished them moments ago. Not all of course. I do like leftovers. Only had two and a half baked potato. Yours have a nice golden color to them.

[HotSun]

Ha, nice try Huskee .

Nice looking chicken, gotta love the vortex!

[58limited]

New Mexico Dreamin'

Green Chile Cheese Burger. I added some bacon to the bottom but it was tough and basically made the burger fall apart while I ate it. Otherwise damn good!

Started by sauteing some onions then I added the green chilies to heat up with the onions while I grilled the 1/2 lb patty (venison and brisket with green chilies added).

[jayjordan]

That looks dang delicious.

[Hulagn1971]

Aww man 💯

[barelfly]

Speaking my language right there!

[Hulagn1971]

These chuck eye steaks just keep showing up...and I keep cooking them. Loaded the twice baked with so much cheese and butter the back end busted like the last strap on a bail of cotton. Button on my britches is gettin' ready to fall in line with it.

[Henrik]

Lookin good! Although hallways through reading ”…the back end busted…” I was thinking whose back end? Surely it must be the tater…😂

[FireMan]

Those chuck steaks look perfect, I want some!

[Santamarina]

I’m a sucker for a good steak and a twice baked!

[BKYDBBQ]

People's Choice entry for this weekends competition at the First State BBQ Bash...They are letting us cook it before and bring it vacuum sealed...

ETA...First Pork Butt on the Searwood...

[cruiseplanner1]

Nice looking

[Henrik]

Oh yes, gimme some o’ dat 👌

[HotSun]

I think that bash is happening down DaveD 's way. Good looking pork butt.

[glitchy]

Last night’s Aldi Ribeye. Only a couple camper cooks likely left for season.

[Hulagn1971]

Tasty.

[texastweeter]

Got asked to smoke a couple briskets and 3 pork shoulders to feed our Varsity football team. Here they are at 160°. Rolling with the old Camp Chef Smoke Vault tonight. Set and forget. Thermometer is Mavick XR-50, my BEV0 Bark rub, the beef injection from the free site with Butchers BBQ Phosphates added, and worchestershire sauce as the binder. Was checking the bark to see if its time to crutch yet, its not. Went in at about 1730CST.

[cruiseplanner1]

Looks so good. Quite a smoker you have there to hold that much

[Henrik]

Boom!!

[HotSun]

Love the crust on the smoker....seriously though, that looks great. Set it and forget it, my way to smoke. I hope you had enough for the team....those kids can eat.

[hoovarmin]

My cooking hasn't been post worthy lately because I've been really busy, and because I'm doing weekly meal prep to control for macros. A 48 inch griddle is a major asset for meal preps. This was the veg for some chimichuri sirloin bowls.

[dpearce]

I gotta do more of this! Thanks for the inspiration!

[Henrik]

Griddle me this! Looks great 👍

[Santamarina]

Griddle envy! 😍