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What Are You Chef-ing Tonight, Dr?
Comments
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I tried my hand at a full-sized roast in the wood fired oven Saturday evening. Followed this recipe for an Italian sausage stuffed pork loin pretty much exact, minus the asparagus.
https://www.youtube.com/watch?v=UKWw7I8sOzU&ab_channel=FontanaForniUSA
Absolutely incredible results, and I say that as someone who feels Pork Loin is an incredible bland/boring cut of meat. Something magical happens with meats roasted in a wood oven. Just gotta time it properly, waiting enough time for the coals to burn down. It's not pizza, it's a roast. Gentle heat is better.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
@SonVolt that looks amazing! Fire + Meat = Magic
Maybe your purpose in life is only to serve as an example for others? - LPL
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"I've made a note never to piss you two off." - Stike
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Great cook and result right there. You had that fire dialed in. Congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
pizza night! This was with fennel sausage, green peppers, and onion, finished with a raita sauce:
not bad!"I've made a note never to piss you two off." - Stike -
@JohnInCarolina - Great pie. I'm guessing the green peppers, as opposed to jalapeno green, was to protect your daughters. But fennel sausage has quite a taste as well. Nailed the cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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A sous vide tri-tip.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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I should have made more basmati. Threw some spiced rice vinegar, tons of cilantro, salt, pepper and butter in it. Everyone killed it.______________________________________________I love lamp..
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that is one heckofa crust!WeberWho said:A sous vide tri-tip."I've made a note never to piss you two off." - Stike -
That looks pretty damn good.nolaegghead said:
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@WeberWho I NEEED some details on the tri tip cook. Looks incredible.Love you bro!
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______________________________________________I love lamp..
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never seen that sauce before, looks like a kicked up tzatziki. looks and sounds greatJohnInCarolina said:pizza night! This was with fennel sausage, green peppers, and onion, finished with a raita sauce:
not bad!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Hey thanks. This was my first time using the sous vide with tri-tip. It was partially frozen so I went with 125° for 3 or so hours. Before bagging the tri-tip I rubbed it down with Hardcore Carnivore Black and some fresh garlic. Towards the end of the swim I started the egg and placed the cast iron pan in it. When taking the steak out of the bag I removed the garlic and applied a second coat of rub on it. I coated the pan with oil and tossed the tri-tip on it with the dome open during the cook. Enough to get a crust without overcooking it.Legume said:@WeberWho I NEEED some details on the tri tip cook. Looks incredible.
In the past I've always done 120° internal and then go caveman to finish it off. It's always fun throwing it on a lump of coal but a sous vide and a skillet might be the way I go in the future when given the time."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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simple wings and tater tots tonight. An easy meal during a hectic school week for the kiddos. Baseball, baseball practice, dancing, baseball again……tonight our only night with nothing
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Wonderbird boneless chicken thighs, italian chicken with garlic butter pan sauce for Mrs. C and sous vide corn on the cob
Fort Wayne Indiana -
A Christmas classic (in my household, anyway).nolaegghead said: -
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Tonight meal started bc found BEA-utiful asparagus - went SV for 12 mins at 180 (finish with lemon / salt) with asparagus. For Steak hit with salt early, then reverse sear . . Kids LOVED it all . . Our kitchen is still 100% demo so we haven’t been cooking much ( explains paper plates & odd diced filet - no dishwasher etc) miss cooking so much and miss posting !!
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Hell yeah______________________________________________I love lamp..
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Tried the Francis Mallman Milanesa recipe (off of his YesChef classes)- I'd cook 30-60 secs less next time, but definitely will be a next time
Large BGE--Louisville KY
"May I be worthy of my meat." Wendell Berry -
Trying some more pies.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Things are getting crazy. Rueben pizza pie
Maybe your purpose in life is only to serve as an example for others? - LPL
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I love this pizza, and would crush it, but... what are you doing to the dough near the edges? Good grief man, it looks like it lost a 12-round fight.Ozzie_Isaac said:Things are getting crazy. Rueben pizza pie"I've made a note never to piss you two off." - Stike -
@Ozzie_Isaac - the only thing I can find fault with, not enough sauerkraut on that pizza
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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