What Are You Chef-ing Tonight, Dr?

JohnInCarolina

ctm pizza sandos

fishlessman

new free at&t 3g phone replacement has a great camera....maybe i wont need to upgrade it

fishlessman

also made pastrami with a second point

JohnInCarolina

fishlessman said:

new free at&t 3g phone replacement has a great camera....maybe i wont need to upgrade it

fishlessman

JohnInCarolina said:

fishlessman said:

new free at&t 3g phone replacement has a great camera....maybe i wont need to upgrade it

nothing but the best.....

1voyager

Tri-tip.

nolaegghead

fishlessman said:

also made pastrami with a second point

Pastrami looks great!  

Did you use a flashlight or pop that photo with a flash?

fishlessman

nolaegghead said:

fishlessman said:

also made pastrami with a second point

Pastrami looks great!  

Did you use a flashlight or pop that photo with a flash?

used the camera and flash. cleaning out the pantry and i think the clutter may have helped.

SonVolt

"filling up" the Shirley... 8 half chickens, 3 ropes of smoked sausage and 2 packs of red hots.

FarmingPhD

Enchiladas 

Hook_emHornsfan_74

Haven’t posted a cook in a while. Made some ribs and cheated with a bagged Cole slaw. 

caliking

JohnInCarolina said:

ctm pizza sandos

Goddaaamn... that looks good. 

caliking

FarmingPhD said:

Enchiladas 

I have serious enchilada envy. For whatever reason, I don't get to make, or eat, these enough.

bucky925

Low and slow raised indirect 

bubbajack

bucky925 said:

Low and slow raised indirect 

Nanner Samlich!

danhoo

Did a boneless butt today. Ran out of frozen pulled pork, so I needed to restock. Cut off the flappy parts for more bark. 


One of the trimmed pieces was a good snack around 1pm.


2 hours into the stall, put into a baking dish and wrapped.

Shredded and ready to vac seal. 

nolaegghead

Griffin

The Cen-Tex Smoker said:

@Griffin that looks great and nice to see the prices coming back down. 

Btw- your venison sausage recipe has been getting a lot of love on r/sausagemaking over on reddit. Saw a couple of guys saying how great it was. 

No kidding? That's great. I'm glad people are enjoying it. 

I've had a bit more time at work where I can sneak on and download a few pictures here and there. 

Mattman3969

Chicken, leeks n taters 

SonVolt

Finally got to test the broiler out on the Bluestar with a couple of bone-in Ribeyes.  I'm pretty impressed so far. 

https://www.youtube.com/watch?v=dEXsabPkU04

nolaegghead

nolaegghead said:

I didn't have time to add some notes, but I made applesauce from fresh apples, the whipped potatoes recipe from my thread, a really good recipe I've discovered on my own to cook squash, and the fresh redfish from Chris's last fishing trip with Kho sauce and pickled ginger, cooked in a pan on the gravity smoker.

So a way to do zucchini or yellow squash is to cut it into thick chunks with some onions and throw in a pan.  Don't add liquid, no oil or water.  Crank the heat up and let it start burning, once you smell it burn, use a spatula and scrape the bottom.  do this a few times, then pour in a little water and steam it until it just starts softening up. 

Drain all the liquid, throw a stick of butter in the pot and dump the drained stuff back in.  Heat on low until the butter melts, stirring constantly so the butter stays emulsified. Add salt and pepper to taste.   

That's it.  You get a really good smoky flavor from the burned parts of the squash and onion.  Very simple and addictive.  This is like a wok hei flavor technique. 

nolaegghead

That squash recipe was something I accidentally discovered through screwing up.

caliking

That Kho sauce looks interesting. I'll look for it next time I'm at the Asian market.

nolaegghead

Everyone tripped out on the apple sauce.  Mostly because it was good and also because it was something they hadn't had freshly made since they were kids.  Some times we stumble upon a simple dish or taste that reminds us of our misspent youth.  The apple sauce was just 0.5 cup sugar, 0.75 cups water and 4 fresh apples, cubed.  And a teaspoon of cinnamon.  Boil for 20-30 min and then hit with the immersion blender.  Chunky is good, I probably over-blended it, but there were still a few chunks.

GrateEggspectations

The chianti is to drown my sorrows if (or when?) I fail. 

nolaegghead

As long as the chianti isn't paired with some cannibalistic activity, you should be good in our book.  We don't judge (much). 

GrateEggspectations

Pleasantly surprised. 

ColbyLang

$17 slabs. Cheapest I’ve seen in a while. Had to do it. Modified 3-2-1

danhoo

Tacos de pescado.

nolaegghead

*buurrrp*. Meatloaf.