Show Us What You're Cooking!

March 2025

STAY CONNECTED

Welcome to the new Show Us What You're Cooking (SUWYC) newsletter, where we feature several standout pictures that you and your fellow members shared with us.

The pics below were taken over the past month from the current SUWYC Vol. 36 - Winter 2024/2025 topic here.

Watch the main Show Us channel for the upcoming Vol. 37 - Spring 2025 topic next week!

First up, we have barelfly. Check out his roasted beet and goat cheese arugula salad with skirt steak & mushroom pan sauce. 

Hoovarmin made this chicken karaage with Kewpie mayo and shichimi togarashi, followed by train station katsu curry.

Treesmacker prepared this fine plating of Cornish game hen, mushroom risotto, and asparagus. "Yummy", he says, and we agree.

Founding Member Zman23 fired up his Weber Kettle and smoked then braised over 6 pounds of pork belly to make pork belly burnt ends. 

RonB is grillin' up some chops, searing right on top of a roaring charcoal chimney. Meathead calls this the "afterburner" method.

JCBBQ was “expressing his inner Roman” with this Pasta all'Amatriciana.

Santamarina dry brined and grilled this flap meat to make some bodacious carne asada tacos for his family. 

DaveD smoked these dino-sized beef ribs served with potatoes & broccoli. 

RickyBobby stuffed and rolled up these jalapeno poppers and smoked them for 3 hours to a glistening perfection. 

DavidNorcross made this all-American meal featuring ribeye steak, baked potato, and Brussels sprouts (well, almost all American). 

It has been too long since I (Spinaker) had some smoked salmon so I threw some on the Weber Kettle. I had forgotten what I was missing! 

captainlee was facing a forecast of 8" of snow, so he brewed up this amazing batch of chili and paired it with some home-smoked cheddar cheese. He lucked out—no snow, but still had chili!

Southern Minnesota was blasted with a spring blizzard. Skip thought, “what better food for a blizzard than some fish chowder and focaccia.“

HawkerXP grilled this grass-fed NY strip steak on his Weber Performer with some Worcestershire sauce and Montreal seasoning. 

Smoke em if you got em loaded up his smoker and put these plumb jalapeno cheddar brats on to smoke until they hit 155°F, then hit them with the ice bath and re-smoked them at 250°F. 

Skinsfan1311 smoked these beef short ribs. Fantastic! 

Klflowers was in the mood for something simple, and plain old fashioned BBQ chicken fit the bill. 

ItsAllGoneToTheDogs smoked these two pork butts to make some pulled pork tacos. 

Newer member TiggsQ smoked these incredible baby back loin ribs and sauced them for a wonderful glaze. 

tamidw smoked this brisket flat and point and developed a great smoke ring.  

BBQPhil grilled these two Prime tomahawks and three NY strips on his Santa Maria grill. 

fuzzydaddy had his Weber Kettle loaded up for some pulled pork. 

OC Sandy used corned beef to smoke up some homemade pastrami using Meathead's recipe, followed by braised oxtail over mashed potatoes.

Smoked Transistors grilled up these shrimp skewers—yum.

Panhead John delighted his taste buds with these chili cheese dogs. Looks like they were messy, just the way they should be!

Mosca worked up this idea for guacamole smashburgers with homemade habanero salsa.

Be Amazing!

Next time you cook, grill, smoke, bake, whatever it may be, be sure to snap some pics and share them with your fellow Pitmaster Club members in the current Show Us What You're Cooking (SUWYC) topic at the button below. You just might make the next newsletter.

As mentioned in last month's Hot From The Pit, your monthly newsletter will now be split into two editions; this one (Show Us What You're Cooking) mid-month, and toward the end of the month the standard Hot From The Pit, containing other info such as the Sweepstakes winners, special deals, Meat-Up and other fun event recaps, and announcements. So watch your inbox for the next one in a couple weeks!

Brought to you by

Pit Boss Aaron "Huskee" Lyons and Moderator John "Spinaker" Bowlsby.

"Hot From The Pit" is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club which now comes in two unique monthly editions.

You're receiving this because you're awesome and you're a member of the Pitmaster Club