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.

[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.

[Oak Smoke]

I’d eat that!

[Ace]

Nice... 🙂

[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.

[TheAmazingJohnJ]

That third picture is money!

[barelfly]

Chile de Arbol salsa, in your future I see…

[Michael_in_TX]

Your pineapple game is on point! (Literally.....)

[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.