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

[glitchy]

Another run at deconstructed stuffed peppers, this time with Italian Sausage since wife is out of town.

[SheilaAnn]

🔥🥰🔥

[Panhead John]

Perfect grilling weather here today, low 70’s and no humidity! Thick cut pork chop and some sausage on the kettle. Used a little hickory and reverse seared the pork chop using the Vortex. Seasoned with some Harley’s All Purpose Texas Seasoning…

[fzxdoc]

Bacony green beans are the perfect side to your delicious-looking proteinfest.

Kathryn

[bbqLuv]

WOW! Sir Panhead John you done did good.

[Spinaker]

Well done sir!

[RonB]

Chiken wings fried in the outdoor fryer. The crust is what I want, but the spices need a slight tweaking. The meal was wings and a salad, but I ate the salad while waiting for the oil to come up to temp.

[SheilaAnn]

RonB I am not sure what flavor profile you are going for, but I have a new “it girl” for wings. It imparts a smidge of beriberi and it is divine! If you are interested, let me know.

[RonB]

Thanks SheilaAnn , but I have never been a fan of hot fried chicken. I can eat it, but it just seems "wrong".

[SheilaAnn]

RonB this is not traditional Nashville hot. Just super flavorful. Buffalo style adjacent. It is spicy on its own, though. Makes a great vehicle for bleu cheese dressing. 😉

[rmeugene]

Good 'ol pork tenderloin.

[wrgilb]

Try this sauce the next time you do pork tenderloin.

• 1-13 oz. jar red plum preserves. We like the Bonne Maman brand
• 2 Tbl. butter
• 1 small onion diced
• 1/2 cup brown sugar
• 1/3 cup chili sauce
• ¼ cup soy sauce
• 2 TBL. lemon juice
• 2 tsp dry mustard
• 3 drops of hot sauce

Sauté onion in butter until clear, 4-5 minutes
Mix plum preserves and all ingredients together, add to the onion, cook over medium heat, uncovered for 15 minutes, stirring often.
It will thicken and turn a red color

[Jerod Broussard]

Hamburgers. Mayo and Tony's. Mayo worked well. Patties taken to 160+ but still maintained some moistness. Air Fryer running 425.

[bbqLuv]

Not Duke's mayo? I'm impressed
It's amazing what a little mayo will do for burger.

[Jerod Broussard]

Kraft Real this time. Other times might be Blue Plate or Hellman's. bbqLuv

[theroc]

Fregula soup with clams. A traditional Sardinian dish.

[fzxdoc]

I had to look up fregula (fregola). Pasta. Found this recipe that looks not as good as yours with the onion but pretty good nonetheless:https://ouritaliantable.com/fregola-with-clams/

I bet it tasted great.

Kathryn

[theroc]

fzxdoc - It was very tasty. This dish is in our regular rotation. Fregula isn’t always easy to find. We’ve found that pearl couscous is a good substitute.

[Hulagn1971]

Top shelf!

[Elton's BBQ]

Spatchcocked chicken on the gasser last afternoon.. The chicken was coated with mayo and rub... Man that skin turned out crispy...

[fzxdoc]

you got a good scald on that chicken. I bet it was juicy!

Kathryn

[Elton's BBQ]

Yes mam it was fzxdoc

[bbqLuv]

Mayo rubbed chicken, looks worthy of a try.

[barelfly]

This brisket came out excellent! Brisket, German potato salad, Franklin’s pinto beans, green chile sausage, and mixed berry cobbler that I just couldn’t stay out of as the night went on! It was a fun day with friends sitting out by the fire enjoying the time together!

[Hulagn1971]

What a meal!

[fzxdoc]

What a feast. The bend photo shows us how brisket should be--top notch! Congrats.

Kathryn

[Richard Chrz]

That’s a great cook, bravo pitmaster!

[Purc]

For lunch during Sunday NFL football, some Apple Pie Baked Beans. For me, this dish is just as filling as a bowl of chili.

[fzxdoc]

Enjoying a bowl of beans is like having a good friend come to visit. It just feels good.

K

[glitchy]

Mixed up a meatloaf last night while making the deconstructed stuffed peppers. Smoke the meatloaf for lunch today and steamed some carrots.

[Jfrosty27]

I did a “small” steak today. A 3.62 pound, Florentine Steak from Wild Fork. It was 3” thick! It’s basically a huge porterhouse.

I did a front sear on the gasser then put it on the Recteq running at 275 degrees until done to medium rare. It was just OK. I got the doneness right and the flavor was really good too. But it wasn’t very tender. It was choice grade at “only” $14.98/lb and it showed. Kind of chewy.

[Jerod Broussard]

I don't mess with New York Strips for that reason. Never had a bad Choice ribeye.

[fzxdoc]

Well, it sure looks pretty.

[JCBBQ]

Bucatini alle Vongole.

Mise en place



Mrs JC’s fave. Cooked with and drank it.



Steamed Clams and the cooking broth. Al dente pasta absorbs all that flavor! I shelled half the clams and added them in with the pasta.





Finished the dish with the remaining clams in their shells and some bread crumbs.


I need to make this once a month bc it’s sooo good.

[fzxdoc]

Beautiful!

[barelfly]

This just looks excellent! Texturally balanced and wonderfully flavored!!!

[Elton's BBQ]

Yessire thats some fine dining indeed yessire it is!

[Panhead John]

With the first fall front finally hitting us I decided a pot of gumbo was in order! Chicken and andouille with the Cajun Trinity, of course…..

[JCBBQ]

Nice roux…no homo.

[Michael_in_TX]

John is good at this roux thing.

[fzxdoc]

You do this so well. Thanks for making me hungry. Again.

Kathryn

[Hulagn1971]

Smoked a chili rubbed chuck roast early today for smoked chuck chili soon. Followed that with a couple chickens dusted with Kosmos Dirty Bird rub. The chicken was for my stepdaughter and our grandsons for our Sunday family dinner. Julian likes my chicken so much that he now requests it over ribs or steak. Not gonna lie, it's pretty good. Always juicy with crispy skin. Used the 26" kettle with B&B briquettes. Hickory chunks for the chuck, cherry chunks for the chickens 🐔. Oh, cut the grass right before we ate. It's been a month since plugging, overseeding and fertilizing. It only looks good in the fall and spring, the summer heat dries it out.

[Hulagn1971]

Michael_in_TX I totally get it. Grubs and moles destroy the backyard every August. This year I still had the back plugged/overseeded/fertilized so it would look decent in the spring. No grub killer to Gidgy being so close to the ground. Kahlua and Gidget poop and pee back there, cleaned up daily, but it's a battleground. The front gets Bermuda grass crawling into it from my neighbor, by summer, thats what I deal with as the fescue browns outPanhead John I'm reporting your post as hate speech 😆.

[Purc]

Great stripes. Dealing with Bermuda grass creeping in TTTF grass is a pain that I too dealt with for a number of years when I lived on the mtn in TN. BTW, I had great success with The Andersons DuoCide for insects and grubs on my TTTF grass. I do understand your concern for pets
on the treated grass. Also, the lack of grubs also helped get rid of voles tunnelling in my yard.

[Hulagn1971]

Purc ah yes, the voles. I know when they come to visit because when I'm cutting the grass with my walk behind, the ground will feel soft and spongy. Had them so bad one year that I almost turned my ankle when the turf gave way with my step.

[Hedgehog BBQ]

Grilled new york steak and a ribeye with a Ceasar salad. Quick and easy

[Hulagn1971]

Perfect.