What Are You Chef-ing Tonight, Dr?

kl8ton

Ham and Brisket.  Both turned out great!   Had to FTC brisket followed by 150 degree oven until it got booted for the oven to bake other sides.  Back on to 200 degre egg while still wrapped in foil.   Brisket stayed between 155 and 165 while it was being "held."  No sliced pics as I was gloved and slicing/ serving on demand. 

pgprescott

4TheGrillOfIt

Acn

Boeuf bourguignon with pearl onions and sautéed mushrooms.  Served over gruyere grits.

JohnnyTarheel

4TheGrillOfIt said:

@4TheGrillOfIt wish I could like that twice!!

Buckwoody Egger

Had a really wild goose chase that ended well.  Second one we have done and both times it cooked much faster than the instructions on the wrapper (350 degrees for 3+ hours).  We cook indirect at 350 with the nice deep smokeware drip pan. Trim a lot of the skin and fat, kosher salt cavity and skin and prick the skin. Mid cook and at end of cook we empty the moisture pooling in the cavity into the drip pan. This was one done (195 in the legs) at around 2 hours so we had over almost an hour and a half to keep the goose at bay.  Shut down the egg with the goose inside for probably 45 minutes. When I opened the egg (it was around 300) there was a rush of humid hot air like we did a post cook steam lol. The temp of the goose held without raising.  The skin was soft and I was miserable expecting the worst. The goose rested in the house for another 20 minutes while the drip pan cooled outside of the egg. The drip pan then came inside to get some fat skimmed and start the gravy (cooked on stove in the drip pan).  Raised the egg up to 400+, put the goose back in the egg for about 15 minutes with the fat brushed on the skin and a paella drip pan. At this point my I was tentative that we may have a Griswold exploding turkey.  But it came out great.  Legendary in most areas and acceptable everywhere else.  Easy carving.  

Will do a individual post for the next one, only got one pic of this one about 15 minutes in.  I don’t think I will patent the double crisped après-steamed approach but won’t forget it. 

Buckwoody Egger

If this gif works, it is the Griswold turkey nightmare. 

Botch

Mom would roast a goose for one of the holidays each year; good eats!  

Canugghead

dbCooper said:

Ribeyes...

Love the crust. I recall seeing similar cookware at an eggfest years ago, IIRC the young couple using it said it was from Ukraine. 

dbCooper

@Canugghead @Ozzie_Isaac

The cookware is from Goodwill, think that I got it for $3.  It's about 1/4" thick aluminum and branded as "Savemaster". 

lousubcap

@Buckwoody Egger - way to document the cook and call the audibles at the line of scrimmage.  Way to bring it home.

Wooderson

Wings and salad

ryantt

My wife had to work Christmas this year, so we celebrated today with her family.  Norah Grace made @lousubcap legendary brisket.  This was a smaller brisket about 14lbs… we also had our favorite….monkey bread. 

lousubcap

@ryantt - You are blessed beyond words with your chef in residence, Norah Grace.  Fantastic that she is continuing to find enjoyment and time for honing her cheffing skills.  Nailed that brisket right there.
Congrats to you and Mrs ryantt for navigating the daily challenges of Norah Grace and helping her continue to enjoy and expand her demonstrated cooking skill set.  Talented for sure.
Happy Boxing Day!  

WeberWho

Egret ham for my wife's side. 



Turkey on my parents egg. 



I made some jerky for a bonus gift for my Dad and brother-in-law for Christmas.

caliking

For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear. 

lousubcap

@WeberWho - The ham looks great.  I'm sure it was well received.  I hadn't done a ham in years but used that recipe for one on Xmas.  I had forgotten how great it tastes.  I delayed the application of the paste until around 3 hours into the cook although this one finished in around 3 3/4 hrs (11 lbs at 250*F).  Pig is taking lessons from the cow.  

Canugghead

caliking said:

For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear. 

Nice legs! diy or commercial rub?

2BAMBAM4

Delicious Dutch Baby for breakfast 

Ozzie_Isaac

not sure what a Dutch Baby is, but it looks delicious!

GrateEggspectations

An annual Christmas tradition. Kenji’s sticky cinnamon buns. They are really quite incredible.

Mattman3969

Christmas Breakfast for the Grandkids ( AKA - Gobbleguts) 

caliking

Mattman3969 said:

Christmas Breakfast for the Grandkids ( AKA - Gobbleguts) 

That is beautiful. I bet they loved it. 

How did you make the eggs? 

fishlessman

went with the traditional pork tourtiere, roast lamb with a reduced pan/wine sauce and a cheese cake. leftovers was a lamb french open face with aujus, heavily galiced the bulkie toast. best part was a bowl of the pan/wine sauce, what a great lamb broth

never made one of these, too easy

and then theres that gift you buy for yourself is it spring yet

caliking

Canugghead said:

caliking said:

For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear. 

Nice legs! diy or commercial rub?

DIY. A riff on the  goat chops I made a while back. The marinade has yogurt, mayo, lime juice, garam masala, cayenne, turmeric, mace, salt, cumin, coriander. 

JohnInCarolina

Heckofa meal there, @fishlessman !

caliking

JohnInCarolina said:

Heckofa meal there, @fishlessman !

“Agree”. 

Can’t decide which of those I’d want to tuck into first. 

fishlessman

caliking said:

JohnInCarolina said:

Heckofa meal there, @fishlessman !

“Agree”. 

Can’t decide which of those I’d want to tuck into first. 

trust me....its the streamer flies come spring

Mattman3969

caliking said:

Mattman3969 said:

Christmas Breakfast for the Grandkids ( AKA - Gobbleguts) 

That is beautiful. I bet they loved it. 

How did you make the eggs? 

Thanks @caliking !!   For the eggs it was the most difficult thing I’ve ever cooked but way worth the effort. Get ready.  Scramble eggs, mix in parm and moz cheese,pour into egg molds then add cheddar on top,cover with foil and cook high pressure for 12 mins in the instant pot    

EzraBrooks

Green chile Mac & cheese with egg-smoked cheddar, Gouda, and pepper jack. Also threw in some leftover ham. Fantastic. Smoking the cheeses makes all the difference.