What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

nolaegghead said:

Smoking is baking.

I heartily disagree.  I do not know why I disagree, I just have a gut feeling they are different.

JohnInCarolina

nolaegghead said:

I had the hankering for oatmeal cookies.  Alas, only steel ground in the house.  Called up the brisket camp lawyer next door.  All he had in rolled was a case of instant breakfast oats in little packets…various flavors.  

Why not…. I sifted the oats out with a screen and gave it a shot.  The pics suck but that was worth the cheffing/baking whateverthef*ck you wanna call it 

Dylan really should have business cards printed up that read “Brisket Camp Lawyer” if he hasn’t already.  

Acn

Last night’s dinner was pan seared cod with lemon-mint sauce And roasted broccoli.  Started tonight’s dinner this morning.

HeavyG

Ozzie_Isaac said:

GrateEggspectations said:

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina

Sounds, ummm, very international. Some definite fusion going on there. 

I made regular spag for the kids.  And then it occurred to me that I should make something for myself.  So it was one of those “let’s see what else is in the fridge” type deals.

We’re just deciding what to have. Kids are away tonight and we’ve struck out on a few restaurant and take-out options. Maybe I’ll have to doctor something like you did. 

Dazzle her with a toast sandwich.

That's one step up from an Elwood "wish sandwich".

lousubcap

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

Ozzie_Isaac

lousubcap said:

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

JohnInCarolina

lousubcap said:

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

Whoa.  You’ve been holding back on us!

Canugghead

lousubcap said:

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

You’ve done justice to the insanely meaty bones!

Canugghead

caliking said:

Canugghead said:

Not chef'd. Picked up this piggy head from bbq place earlier today. Crispy cracklin, puffy cheeks, eyeballs, morsels and rendered muscles in nooks and crannies...hog heavens!

oh man. That looks mo' beautiful than the last one I picked up a few years ago. Good stuff, for sure. 

There’s a lot of good eats there. My favs are the periorbital muscles/meat, cheeks, crispy ears. In that order  

Haha have to google periorbital  snout meat is nice too, it was like a treasure hunt.

The ones I bought previously were whole and didn’t have as much cheek meat. This one is also spatchcocked pre roast, making it way easier to dig in. Only down side is missing brain.

theyolksonyou

Canugghead said:

caliking said:

Canugghead said:

Not chef'd. Picked up this piggy head from bbq place earlier today. Crispy cracklin, puffy cheeks, eyeballs, morsels and rendered muscles in nooks and crannies...hog heavens!

oh man. That looks mo' beautiful than the last one I picked up a few years ago. Good stuff, for sure. 

There’s a lot of good eats there. My favs are the periorbital muscles/meat, cheeks, crispy ears. In that order  

Haha have to google periorbital  snout meat is nice too, it was like a treasure hunt.

The ones I bought previously were whole and didn’t have as much cheek meat. This one is also spatchcocked pre roast, making it way easier to dig in. Only down side is missing brain.

In some circles that’s a bonus.  

Canugghead

Quickie chickee on the baby Traeger.
5m preheat to 350, 30m skin up, 30m skin down, done IT 175. Skin up again for foto.

edit: oooopsy, it was 15m skin up, 15m skin down 

shtgunal3

That Ranger is full @Canugghead , Nice!

Battleborn

lousubcap said:

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

Frank, you learned how to take pictures. Those look amazing. 

Canugghead

shtgunal3 said:

That Ranger is full @Canugghead , Nice!

Thanks, what you see is 9mm stainless grid I salvaged from a retired Weber gasser, I also cooked potatoes on an upper deck built with stock grid and three carriage bolts.

Ozzie_Isaac

36 hr corned beef, followed by 2 day chill, then reheated in skillet with some of the fat from the bag.  Sandwich presentation was to try and hold up the standards of this thread.

sumoconnell

One of our favorite cooks is Japanese style Korean BBQ. Korean BBQ, galbi/kalbi is good when it’s chewy ribs. Japanese style is called yakiniku, and is usually made with waygu beef.  Luckily we have SRF American wagyu at HEB Austin.  Good fun. 

Hope the pictures end up right side up. 

GrateEggspectations

@sumoconnell

Living it up right there. Right down to the custom Champagne koozie. Looks great. 

Mattman3969

Last nights supper 

Balsamic Maple Glazed Duroc Chops n IP veggies 

fishlessman

tried those jonah crabs, good but not up to the stone crab hype. will get them again. steak seared on the hellfire, quick steam with the claws, melting butter was the hard part

caliking

lousubcap said:

Not BGE -but Q'd and definitely not cheffed:
SRF plate ribs on the stick burner-

And there's always gotta be a $$ shot-

These have been in the freezer for too long-
Great texture and flavour- thanks for lookin.  

this could be my new wallpaper

BigGreenKev

fishlessman said:

tried those jonah crabs, good but not up to the stone crab hype. will get them again. steak seared on the hellfire, quick steam with the claws, melting butter was the hard part

What is different from Jonah crab and stone crab?I've not had either but getting Jonah this week I think. Just need to decide what to do with the non claws and how much to get 

SonVolt

Great weekend to fire up the pizza oven.  Simple same-day New York style dough. Finally getting better at stretching the dough thinner for proper NY style.  King Arthur BF, 63% hydro, 1.8% salt, .7% IDY.  

JohnInCarolina

SonVolt said:

Great weekend to fire up the pizza oven.  Simple same-day New York style dough. Finally getting better at stretching the dough thinner for proper NY style.  King Arthur BF, 63% hydro, 1.8% salt, .7% IDY.  

Nice!  What temp did you cook it at?

fishlessman

BigGreenKev said:

fishlessman said:

tried those jonah crabs, good but not up to the stone crab hype. will get them again. steak seared on the hellfire, quick steam with the claws, melting butter was the hard part

What is different from Jonah crab and stone crab?I've not had either but getting Jonah this week I think. Just need to decide what to do with the non claws and how much to get 

stone crab is sweet and more in flavor. these were pretty good though. could be though that the stone crab went from the boat to the cooker quickly, they were not in season and the guy that got them wanted them to be gone quickly. the claws on these jonah crabs were precooked and flash frozen and the shells were precut with something mechanical. the shells are fairly tough

Mark_B_Good

My egg has been in hybernation for a few months ... finally gave her the spring cleaning, and did some full pork ribs ... 3, 2, 1 method ... but I'm more like 2.5, 1.5, 0.5 method ... turned out REALLY good!  Cooked at 275F indirect, smoked with applewood chunks.

SonVolt

JohnInCarolina said:

SonVolt said:

Great weekend to fire up the pizza oven.  Simple same-day New York style dough. Finally getting better at stretching the dough thinner for proper NY style.  King Arthur BF, 63% hydro, 1.8% salt, .7% IDY.  

Nice!  What temp did you cook it at?

When I first got the oven I (incorrectly) thought hotter & faster was better and blasted everything at Neapolitan temps of 850F+.   Long story short, that's not so great for NY style.  I cooked these at ~650F for a total bake time of 4-5 minutes per pie. Got MUCH better results this time.

JohnInCarolina

SonVolt said:

JohnInCarolina said:

SonVolt said:

Great weekend to fire up the pizza oven.  Simple same-day New York style dough. Finally getting better at stretching the dough thinner for proper NY style.  King Arthur BF, 63% hydro, 1.8% salt, .7% IDY.  

Nice!  What temp did you cook it at?

When I first got the oven I (incorrectly) thought hotter & faster was better and blasted everything at Neapolitan temps of 850F+.   Long story short, that's not so great for NY style.  I cooked these at ~650F for a total bake time of 4-5 minutes per pie. Got MUCH better results this time.

Yeah it's the combination of the type of flour, hydration level, and anything in the dough that isn't designed for high temps, like sugar.   You actually have a hydration level that's a little low for NY style doughs.  I think typically they're around 65-67.  

Pizza making is a rabbit hole all unto itself.   I still have a lot to learn.  

Ozzie_Isaac

SonVolt said:

JohnInCarolina said:

SonVolt said:

Great weekend to fire up the pizza oven.  Simple same-day New York style dough. Finally getting better at stretching the dough thinner for proper NY style.  King Arthur BF, 63% hydro, 1.8% salt, .7% IDY.  

Nice!  What temp did you cook it at?

When I first got the oven I (incorrectly) thought hotter & faster was better and blasted everything at Neapolitan temps of 850F+.   Long story short, that's not so great for NY style.  I cooked these at ~650F for a total bake time of 4-5 minutes per pie. Got MUCH better results this time.

Vito from Youtube interviewed Joe from Joes New York Pizza in LA, he has been doing New York Pies since 1978 and he does.his at 500deg.  He was super particular about every step.  Was kind of a funny video because it came across like Vito was annoying him during the whole demo.

https://youtu.be/mAUwnMev-H0

SonVolt

That's b/c Vito is annoying. ha. He knows his stuff though. 

Ozzie_Isaac

SonVolt said:

That's b/c Vito is annoying. ha. 

Yes he is, I liked his earlier videos.  He has gone full blown "influencer", loud and obnoxious.  With that said, he has been incredibly helpful for me, since I started from zero and he has helped me understand a lot of the details.