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

[captainlee]

Rack o ribs tonight, good dinner for a football evening. Go Broncos, 4 th quarter team.

[cruiseplanner1]

Looks perfect

[jayjordan]

2 inch pork chops, sous vide at 140 for 4 1/2 hours. Finished over B&B in Vortex. Served with rice, brown gravy and salad.

[Ace]

Nice... 🙂

[theroc]

Yes, please.

[jayjordan]

While eating I said to my wife "this is the best pork chop I've ever cooked." She agreed. Had steak knives out to slice it, didn't need them could have used regular table knife.

[Ace]

This might sound a little strange, but it turned out real well with a unique flavor twist.

Pork sausage from Costco with Barbacoa sauce added the last few minutes of the cook to thicken. (I know... sounds weird).
Red beans and rice. (green chili peppers added).

[SheilaAnn]

I have the same Pyrex!

[captainlee]

I think the Pyrex is from the 80' s, we had that set too.

[Panhead John]

Mom had that same one too. Wow, who DIDN’T HAVE IT then?

[Andrrr]

I needed some Vitamina T in my life so I finally bought one of those fancy pans with a skewer and made some al pastor with a side of their salsa roja.

Assembled



On the grill



Fast forward. I’m not sure why the coals on the right didn’t take.

I wasn’t thinking of taking a pic until I was one deep.



So. Good. And it’s quite the fancy presentation too. I’m going to add a little more spice next time but these were great and have earned their spot in the rotation.

[JCBBQ]

That 2nd to last pic is money!!

[Spinaker]

Id love to get one of these......are they worth it?

[Andrrr]

I bought one after seeing a few others here cook with one and this was my first try. Spinaker
Is it a one trick pony? Probably. There are most likely other protein/marinade combinations you can do but the style of cooking will remain the same. I’m sure someone can find a way to rig something up and make it work in a regular pan.
Is it worth it? Value is subjective but it was $20 delivered through Amazon, so for me that’s a yes.

[Hulagn1971]

Smoked some chicken thighs for future Brunswick stew. These were skin on but I removed the skin. Needed the rub to be on the muscle only. I've cooked them before, putting rub under the skin, but removing skin post cook still removes a lot of the rub. Removed from the cooker at 170° IT. Used B&B briquettes with a couple small hickory chunks. Really looking for a strong smoke flavor for the stew. Rub was Kosmos Dirty Bird Hot.

[fzxdoc]

Nice cook for Brunswick Stew. That Kosmos smoked flavor will kick it up a notch, as Emeril used to say. Congrats!

Kathryn

[Hulagn1971]

Thanks fzxdoc. I really like the dirty bird hot. It works well on jalapeno poppers too.

[dpearce]

Pastrami! Used a beef shoulder roast for the cook. It actually turned out really good! Thank you Spinaker for the advice on cooking it properly. Was nice and tender.

5 days in the curing salt (wet brine), 8 hours on the rinse (changed the water out a couple times). Close to Katz rub from the free side, then on the Pit Barrel with some hickory for smoke.

Rainy day here on Sunday in Central Ohio. Luckily, I have a few canopies sitting in the shed for just such an occasion.



Started up the barrel, rubbed and ready to go on:



On the Barrel for a couple hours (more about that later):



Off the grill. Wrapped in foil and held in the over for about an hour and a half. Then sliced!




Had some decent swiss, rye bread, and spicy brown horseradish mustard left over I needed to use up!



Melted the swiss in the microwave.

So, I intended to pull the roast at 190. I'm sitting there watching TV and thinking "man, the time is getting late. Figured it would've been close by now". Check my app, "hmph says 165, I'm good". Except, I missed the part where the app told me the device wasn't connected to WiFi. Checked it about 20 minutes later, noticed the little red line of text, ran and got my Thermopen. Of course, the Signals had shut down, I don't know when (well, at 165!).

Checked the temp, thought I'd blown this one out of the water. Luckily, I was at 200-205, then quickly got it off the barrel, into some foil and a pan for the indoor oven hold.

Wow, dodged a bullet there. I could've held it another hour or so to be sure, but it was getting late, so I kinda rushed it. Turned out nice and juicy and tender. Whew!

Lesson of the day? If you're not going to plug it in with an extension cord or battery pack, make sure to charge the dang thing up!

[Spinaker]

No problem! Great to hear it worked out!

[Andrrr]

Golly that looks fantastic.

[klflowers]

Pastrami!!!!

[Sallwine]

Down south for a bit. Working with a Kamado Joe. Time for Baby Backs. About 240, charcoal and a bit of mesquite. Just under 3 hours. No wrap. Nothing too fancy for the rub or sauce.
Might have been my best effort.

[dpearce]

Looks great! I typically don't wrap either, unless we have guests over and I want to look extra fancy!

[theroc]

Oh my.

[Sallwine]

fzxdoc, Thank you

[theroc]

Pan-seared corvina served over pearl couscous. Topped with tomato zhoug (zhug) made with jalapenos and cherry tomatoes from the garden.

[theroc]

Thanks dpearce. This was a riff on an America's Test Kitchen recipe. That recipe called for poached halibut, but I think that pan searing better suited the corvina.

[ItsAllGoneToTheDogs]

that looks great!

[JCBBQ]

Yep. Amazing

[Hedgehog BBQ]

did a brisket flat and instead of wrapping it I put it in cast iron and let it finish. It was fantastic.

and of course after dinner had to have some root beer floats

[JCBBQ]

Ooooh. Root beer float! 😋😋

[Hedgehog BBQ]

No i didn't flip it. Its a panhandle Dutch oven so it was like wrapping it up.

[fzxdoc]

Nice idea.

[jayjordan]

Turkey breast, brined, seasoned with Meat Church Hickory. Cooked on Weber Smokey Mountain with B&B and hickory chunks. Served with rice, turkey gravy, green beans and cheddar bay garlic butter biscuits.






note: holes in meat from RFX probes.

[58limited]

Thank goodness you explained the holes. I was thinking carpenter ants.

[TheAmazingJohnJ]

Looks great! Super juicy.

[Hulagn1971]

Slap tacos! This shortcut pressure cooker meal did not disappoint.

[barelfly]

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

[fzxdoc]

Score one for the pressure cooker. Looks great!

Kathryn

[JCBBQ]

Leftover Brisket Croquettes, apple and radicchio salad with a buttermilk dressing.

[Sallwine]

In a prior cook I had made up some corn salad. More of a Pico, with cucumber, jalapeno, cilantro, onion, tomato, etc. Quite a bit leftover over so I decided to pair it with halibut.

Filets sautéed in butter and garlic olive oil, set aside and added the pico and sautéed for just a bit. Added a splash of cognac and heavy cream, salt, pepper, and returned the fish to the pan. Served with a bit more fresh pico on top.
Will definitely make it again.
Might sound weird, but the wine comes from a buddy of mine. A Zinfandel, 2023 Carini Sandlot, out of Hayfork Ca. Worked really well.

[Sallwine]

Forgot to mention it’s sitting on polenta

[SheilaAnn]

Ain’t mad at pairing a red wine with fish. I looked it up and I see that it’s a blend of Zin and Carignan juice. I further looked up the carignan grape. Tasting notes revealed high acidity and tannins which (imho) go well with the polenta and the cream based sauce. Well played!!

[JCBBQ]

That’s a great plate of food.

[Dewesq55]

Lamb Vindaloo. I used dried Sichuan xiao mi la chilies (~100,000 scoville units) and it was damn spicy. Just the way Barbara likes it. Served with store bought garlic naan.

[JCBBQ]

Yum!!

[klflowers]

Next up in the cookbook lineup is a Food Network book I have had awhile. Chicken pot pie with biscuits. I used a Costco roto bird and canned Grands buttermilk biscuits. It was really good. No more Marie. I forgot to take a plated pic.

[fzxdoc]

"No more Marie"...such blasphemy. She'll still love you when you come crawling back to her frozen food case...

K.