What Are You Chef-ing Tonight, Dr?

nolaegghead

GrateEggspectations

nolaegghead said:

Pinched, and in oven

Looks good, but I feel like your Thermapen lying on its face is bugging me more than it should. 

johnmitchell

@nolaegghead. Hey Carey slow day at the shop today 😏

MasterC

Not sous vide, bacon cheeseburger with pickled jalapenos on a toasted brioche bun

caliking

Grilled cheese and bologna sammiches for a few kids. Woodford DO for me. 

nolaegghead

bbracey21

2” prime NY strips from Costco. Minimax cooking around 650°. Was almost half way done before I remember to take a finish picture. It was very good! 

lousubcap

@bbracey21 - great cook and $$ shot for the win.
Curious time per side?
On an unrelated note- being lazy and old I rotate the dome thermo (careful to not move the calibration nut) to place the desired cook temp at 12 o'clock.  That way a casual glance lets me know (no controller here) how the cook is tending.  FWIW-

bbracey21

lousubcap said:

@bbracey21 - great cook and $$ shot for the win.
Curious time per side?
On an unrelated note- being lazy and old I rotate the dome thermo (careful to not move the calibration nut) to place the desired cook temp at 12 o'clock.  That way a casual glance lets me know (no controller here) how the cook is tending.  FWIW-

Went 4 mins per side and 1 min on each tail side. Total was 10 mins. Pulled right at 130° and tented with foil for rest. 

This cook is so fast I don’t even watch the thermo much. I let it hang around 650° for about 10-15 before the steaks go on. It drops around 500° after the steaks go on but shoots back up really quick - specially on the MiniMax.  Gotta have long tongs for these type of cooks, learned that from experience  :#

bbracey21

@lousubcapI can definitely see the advantage of rotating the dome thermo for a low & slow cook tho. Will keep that in mind next time. Great tip! 

nolaegghead

nolaegghead

GrateEggspectations

It’s no BGE, but I’ve improvised a foil pouch with some cherry wood. Ribs go on in a bit. 

nolaegghead

GrateEggspectations

Little bit of a curveball here. Our host is delayed in getting here by at least a day so we’re having to hold the meal until at least tomorrow. Garlicky mashed potatoes (@nolaegghead) are on standby in the fridge.

bubbajack

Fajitas tonight!

Leopoldstoch

4TheGrillOfIt

GrateEggspectations

Dinner still buffering…..

Filet, potatoes, onion and blue cheese sauces and Caesar salad. 

Wifey is getting hangry.

lousubcap

One more time with the caveman-like brisket and contrary to Allen Iverson and practice-that's what it takes (and luck...). A few pics of the process-
Opening reverse slow cook.  2.2 lb prime bone-in ribeye.  240*F on the dome to around 120*F.

The caveman shot-

The crust (close to the $$ shot-it was great!)

And the $$ shot.  I will say I nailed this one.

Thanks for lookin.  

Canugghead

@lousubcap that's RRP money shot 

MediumRarely

lousubcap said:

One more time with the caveman-like brisket and contrary to Allen Iverson and practice-that's what it takes (and luck...). A few pics of the process-
Opening reverse slow cook.  2.2 lb prime bone-in ribeye.  240*F on the dome to around 120*F.

The caveman shot-

The crust (close to the $$ shot-it was great!)

And the $$ shot.  I will say I nailed this one.

Thanks for lookin.  

Lovin' the lookin'. Nicely done!!!

LetsEat

Lemon meringue pie. 

fishlessman

the chicken

johnmitchell

Bobotie with banana and fruit chutney.

GrateEggspectations

caliking

johnmitchell said:

Bobotie with banana and fruit chutney.

I've had  bobotie before, but have not seen banana served up like this. Is this common, or personal preference? I know that banana + fruit chutney would be delicious !

johnmitchell

@caliking I think it’s just a personal preference, something I grew up with.

Griffin

Took a long weekend and spent it at the ranch. Picked up this brisket at the HEB in Hutto. Almost went for a Wagyu. 



Brisket cooked on the Pit Barrel. Took less than six hours even including holding it 30 minutes. 



The flat



What was left of the point. 



Turned out to be the best brisket I've done so far. We've been doing a lot of S&P briskets lately, so I switched it up with some Meat Church Holy Cow. 

BigGreenKev

Not a great pic but sous vide pork belly with pickles and steamed buns. It was amazing!