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

[HotSun]

Mondays, am I right? So why not some dry brined loin strip steaks? These were dry brining 4 days, not by choice, but by what Mother Nature was giving me.


It was a theater night, so no cooking pics as I had limited daylight to work with. Cooked indirect on the Hasty Bake, chunk of hickory, lump charcoal, reverse seared.

Plating pic.


Roasted red potatoes (EVOO, salt, Italian seasoning) and extra fine green beans. Pretty standard stuff.

These cooked really fast, so my piece ended up medium and DD's piece was just on the upper edge of medium rare (smart girl, I let her pick her piece). I'm still learning how to do things in the HB, so this will happen. First time using lump in the HB and man...it got hot (not kamado hot, but hotter than briquettes). The meat was good, not the best cut this time, but my choice was limited when I bought it (last ones). Overall, B+.

[Troutman]

Those thin strips can be tricky to cook. I usually do the flip-flop method (as my wife calls it), 30 seconds on each side over direct coals. I then take it's temperature. I don't want to exceed 112-114*F. Carry-over in these is enormous if you go any higher. Anyway, works for me, good luck !!

[OC Sandy]

A local grocery store had beef Dino/short ribs on sale for a crazy good price per pound so naturally I HAD to buy some. I was very pleasantly surprised with how well marbled they were. These turned out so tender and juicy. I paired them with a strawberry date salad with blue cheese crumbles. Dinner was good.

[Ace]

Nice cook. Great price also. 👍

[cruiseplanner1]

Took advantage of a few fresh tomatoes, fresh mushrooms and some Cudighi and made me a Penne Casserole tonight. Topped with shredded Mozzarella and baked for 25 minutes.

[ItsAllGoneToTheDogs]

Never heard of it, but looks great!

[cruiseplanner1]

SheilaAnn if you like Italian Sausage especially a slightly hot version this is the bomb! I usually only find it in the west end of the UP but I am sure there were some Italian immigrants in other Midwest areas that have it available? Works great in a homemade spaghetti sauce too, much better than just ground beef.

[HotSun]

cruiseplanner1 , nice work. I'll have to look for that sausage here. You're right about the Italian immigrants in the Midwest, a fair number settled out your way, Wisconsin, etc. back in the early 20th century. They brought some mad cheese making skills with them, too.

[Skinsfan1311]

Slow cooker ribs...

[Hulagn1971]

Those look really good. How did you prepare them?

[Skinsfan1311]

Hulagn1971 St Louis rack, peeled silverskin, cut into pieces,dusted with Dizzy Pig Dizzy Dust the night before,layered thick-sliced onions in the Crock pot, splash of apple juice & liquid smoke. Generously covered w/Memphis Dust, 6hrs on low, broiled with thin layer of BBQ sauce until it caramelized..then added a 2nd layer of sauce & broiled again. The onions, which keep the ribs out of the cooking liquid, turned out great too.

[Ace]

Blackened chicken thighs (boneless, skinless). Spice kit inspired from ATK.
Four bean salad from Costco and Stuffing with Craisins from a box.

[HotSun]

Yum to all of that.

[theroc]

Flank steak with MH's red meat rub on the gasser. Served with blistered shishito peppers from the garden.

[theroc]

Hulagn1971 - Shishitos are mild (mostly) with a nice clean pepper flavor. About 1 in 20 will have a nice bit of heat, but still relatively mild. I simply roast them in a hot pan and finish with some good flaked salt.

[SheilaAnn]

I’ve said it before, toss the roasted/flash fried shishitos with French fries! Good eats right there!

[Richard Chrz]

Delicious!

[Andrrr]

Here’s a simple dinner from the other night that’s hard to screw up, vortex dark meat and smoked Mac n cheese in the LG.





I feel bad not posting more shots of the LG in action that I was fortunate enough to win. I really do like it and it has earned its place in the rotation, but it’s not a particularly eye-popping picture. It kinda just looks like taking a picture inside your oven…

[Richard Chrz]

Killer looking chicken , great looking meal Andrrr

[Smoked Transistors]

Found a sale on a 10-pound bag of chicken leg quarters, so naturally, a bag followed me home! Salted them the day before, then kept the extra salt light with just a tiny sprinkle of chicken bouillon powder, garlic powder, onion powder, and 16-mesh black pepper. A shot of Wagyu beef tallow spray helped the seasoning stick.

Onto the Weber Summit Kamado they went, roasting over direct high heat with Big Green Egg lump charcoal. Late in the cook, I gave them a mop of water and lemon juice to finish things off.

They turned out mighty tasty, and we had chicken to munch on all week. Ten pounds of bargain bird—now that’s meal planning I can get behind!

[dpearce]

That's the ticket! When leg quarters are on sale, thus it becomes BBQ!

[Jfrosty27]

I love doing chicken quarters. Both the wifey and I love dark meat chicken and there always really cheap. Kettle with Vortex for the win.

[Henrik]

That looks delicious!!

[smokenoob]

Back in my Pit in the Breeze!
Smoked & seared Tri-Tip! 🙌

[Ace]

Tonight, Tri-Tip (trimmed) topped with Chimichurri for me and Lime Crema for the wife.
More Costco four bean salad and store bought slaw.
Apple wood in the smoke packet.

[SheilaAnn]

Lime crema? Nice…. I usually drizzle à hearty black bean soup with lime crema!

[TWBarbecue]

Bratwurst mit Kartoffelsalat (Bratwurst with Potato Salad)

Picked up some bratwurst from my local butcher’s market in honor of Oktoberfest 2026! Once the grill was lit and ready to go, started out by simmering sauerkraut with beer. Moved indirect then grilled bratwurst a few minutes per side until they were nicely seared then placed in the skillet. Braised for about 20 minutes to cook through. Placed on a German-style kaiser roll with sauerkraut & mustard. Delicious! 🌭🍺🇩🇪

[SheilaAnn]

Love brats! TWBarbecue do you just use your phone for pictures? I say, gosh darn, they are always awesome.

[barelfly]

That salad reminds me of my Oma! She makes the best Kartoffelsalat!!! That looks like a great meal!

[TWBarbecue]

Thank you everyone. I really appreciate all the kind words. Ace Jfrosty27 theroc cruiseplanner1 Hulagn1971 barelfly & SheilaAnn …yep I just use my phone for the pics. Looking forward to seeing all of your next cooks! 👊 …if you are on other social media, you can see the video I made for it at TWBarbecue

[dpearce]

Sirloin steak tonight (Sir Loin of Beef!). Don't normally do many weeknight cooks, but there's steak in the freezer I need to work through.

Rubbed with Chophouse Seasoning, by Pepper Palace (a little purchase I made at Niagra Falls in the spring).

Hot and fast on the Weber chimney (afterburner method). In fact, I kinda "overfilled" the chimney a tad, so it quickly darkened up with a heavy crust. I'm not complaining on the flavor though.

Hit 128 at the thickest, then I pulled it.

Seasoned up, ready to go:


On the afterburner:



Finally, on the plate. About 3-3.5 minutes per side? Should've paid better attention to my clock. I'm guessing my probing was off a bit.



Temp read 135, but I'm thinking with carry over, most was about 140-140+! Still, tasty and tender. No complaints... I have *a lot* of steak to go through! No sides, thought about some grilled Idaho Golds, but honestly, I do not eat large meals most week days, so I said no to the extra starch. This was filling enough. Leftovers go to work with me tomorrow.

[Hulagn1971]

Looks good to me. I do the same during the week, tend to eat less. If I do a carb like twice baked potato, I will cook one, cut in in half so my wife can have it with the meal, save my half for lunch.

[Ace]

Got a chance to fire up the OK Joe offset today. Its been awhile. Two slabs of Pork back ribs (cut to fit). Two day dry brine, MMD for the rub and my bourbon bbq sauce. 100 KBB briquets and a couple of cherry mini splits from the Smokey Woods Co. The to-go pan was cooked for a family member. No plate pictures as this will be tomorrows dinner...

[Panhead John]

Great pics! Looks awesome!

[dpearce]

Man those look good! Nice work!

[DavidNorcross]

Spicy garlic shrimp with home grown bok choy

[SheilaAnn]

Gorgeous!!!

[Panhead John]

Wut she sed……👆

[theroc]

Brilliant

[SheilaAnn]

I went completely off book for this Friday night pizza. I wanted a white pizza (no tomato sauce). I looked at lots of recipes and consulted my books. I landed on foolproof pan pizza dough, my smoked garlic olive oil brushed on the bottom. Cheese are full fat mozz, the last smidge of fontina and Cowboy Creamery Mt. Tam. I added my favorite sausage, sliced mushrooms and spinach. Lordy, I was happy with this. I am remiss that I did not take a pic of the crust below. Perfection!

[Michael_in_TX]

That looks so good! I'm starting to get the courage to do a white pizza.

[barelfly]

Excellent za!

[SheilaAnn]

Michael_in_TX do it! I’m inspired by a pizza place by our house. They put feta on it as well. I needed to go through cheese I had, so I didn’t buy any feta. Next time, I will!