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What Are You Chef-ing Tonight, Dr?

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Comments

  • caliking
    caliking Posts: 18,643
    @TEXASBGE2018 that's both a beautiful picture, and a picture of beauty.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking
    caliking Posts: 18,643
    swmbo made garden green onion roti for late night snack

    That's WAY better than some of my late night snacks! 

    Stuffed with anything? Is this like a scallion pancake?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Canugghead
    Canugghead Posts: 11,329
    caliking said:
    swmbo made garden green onion roti for late night snack

    That's WAY better than some of my late night snacks! 

    Stuffed with anything? Is this like a scallion pancake?
    Skinny long Swiss roll filled with green onion, coiled, flattened like disc, rolled out. Essentially crispy paratha. The green onion you see was pushed out when rolled.

    canuckland
  • lousubcap
    lousubcap Posts: 31,954
    @dmchicago - bringing it home with the above.  Great eats.  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.
  • Botch
    Botch Posts: 15,383
    Finally remembered to try Oklahoma Onion Smashburgers.
    I ran the onion thru my mandoline to min. thickness, salted/drained them, dried again in a towel, and started the ground beef balls in my CI frypan (on the stove, somehow my Egg failed to light):
     

     
    Flipped after a few minutes, they stuck badly to my pan.  Laid on the cheese slices and bun halves, then assembled.  
     

     
    Definitely a four-napkin meal.  And I need to figure out what's wrong with my camera.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • lousubcap
    lousubcap Posts: 31,954
    Better to be lucky than good right there.  Great cook @dbCooper.
    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.
  • dbCooper
    dbCooper Posts: 2,023
    lousubcap said:
    Better to be lucky than good right there.  Great cook @dbCooper.

    Night's not over yet, aiming to be both before the eclipse!   😁
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • dbCooper said:
    lousubcap said:
    Better to be lucky than good right there.  Great cook @dbCooper.

    Night's not over yet, aiming to be both before the eclipse!   😁
    As long as you get a glimpse of a moon in its full glory. 
  • Battleborn
    Battleborn Posts: 3,320
    dmchicago said:
    Kalbi marinated ribs 
    Grilled corn
    Charred Okra.

    Can I come over?
    Las Vegas, NV


  • caliking
    caliking Posts: 18,643
    No shame in the temp controller game @WeberWho

    I use that same fan with my older FB200. Had intended to use it with my drum smokers, but it’s basically just for the LBGE now.  

    Keep an eye on it , if you use different fans for different cookers. I think I remember the FB folks said that the controller tweaks its operation based on temps during the cook (besides the PID business ), so it may run differently with different fans. Or, depending on how open vs. closed the fan’s baffle is. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • WeberWho
    WeberWho Posts: 10,983
    caliking said:
    No shame in the temp controller game @WeberWho

    I use that same fan with my older FB200. Had intended to use it with my drum smokers, but it’s basically just for the LBGE now.  

    Keep an eye on it , if you use different fans for different cookers. I think I remember the FB folks said that the controller tweaks its operation based on temps during the cook (besides the PID business ), so it may run differently with different fans. Or, depending on how open vs. closed the fan’s baffle is. 
    Thanks for the heads up. @caliking So far so good. I ran the baffle wide open and watched the fan output in the graph to see how it worked with the Flame Boss controller. I did work the temperature up in stages when starting out. My initial target temp was 225, then bumped to 250, then to 275. I wanted to slowly work my way up to see how the fan worked at target temps and not overshoot the 275 degrees I was looking for. I was able to lock the target temps within a degree of less during the cook. I was happy to see that.

    The fan that comes with the Fame Boss is ugly. Not that it matters any but just goofy looking. I'm sure it will come in handy but I do like the Guru fans better. I have an extra Guru fan for the BGE that I think I'll use if needed. The Flame Boss fan will be a spare if the Guru fans continue to work without any hiccups. 
    "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
  • Botch
    Botch Posts: 15,383
    No photos.  Today, OK onion smashburgers v2.  I reduced the onion by 2/3rds, and pre-smashed the burgers between sheets of parchment; this gave me much more control over onion distribution, seasoning distribution, I didn't burn myself on the CI frypan, they didn't stick and I had much easier control.  After lunch I had to go out for a grocery run and prescription, and when I stepped back into the kitchen it smelled like a couple of my favorite diners.  But, at this point, I have to admit that onionburgers are just not my thing.  Odd, just a week or two ago I made a chicken taco filling with long-caramelized onions as a base, and I thought they were great.  
    I have 1/3rd lb of hamburger left for lunch tomorrow, and I'll be making green chile cheeseburgers, I kin havz!  (pics, maybe)  I've also decided I need one of those steel chain-mail scrubbers for my CI frypan; those polite green 3M scrubbers, even fresh ones, don't have quite the oomph for burned beef, blackened onion and decimated cheese drips.  Live and Learn.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • Botch
    Botch Posts: 15,383
    No photos today either.  I forgot to take a pkg of Hatch green chile out of the freezer last night, then I got to wondering if a cheeseburger topped with chile crisp would be good.
    It wasn't.   :s 
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • LetsEat
    LetsEat Posts: 453
    @Botch, even the dirtiest ci pans can be a snap to clean with little effort. Allow the pan to cool. Fill the ci pan with about an inch of water and return to heat. Once the water simmers or low boil remove from heat. Allow the pan to cook then scrape the bottom of the pan with a spatula. The burned on residue will release easily. A quick scrub and rinse is all that is needed. I “dry” my ci over  low heat and (sometimes) wipe with oil before storing.   My grandmother always cleaned her ci with this method. I cook with her ci pans which have to be over 100years old and they have a beautiful non-stick patina. 
    IL 
  • HeavyG
    HeavyG Posts: 10,291
    Botch said:
    No photos.  Today, OK onion smashburgers v2.  I reduced the onion by 2/3rds, and pre-smashed the burgers between sheets of parchment; this gave me much more control over onion distribution, seasoning distribution, I didn't burn myself on the CI frypan, they didn't stick and I had much easier control.  After lunch I had to go out for a grocery run and prescription, and when I stepped back into the kitchen it smelled like a couple of my favorite diners.  But, at this point, I have to admit that onionburgers are just not my thing.  Odd, just a week or two ago I made a chicken taco filling with long-caramelized onions as a base, and I thought they were great.  
    I have 1/3rd lb of hamburger left for lunch tomorrow, and I'll be making green chile cheeseburgers, I kin havz!  (pics, maybe)  I've also decided I need one of those steel chain-mail scrubbers for my CI frypan; those polite green 3M scrubbers, even fresh ones, don't have quite the oomph for burned beef, blackened onion and decimated cheese drips.  Live and Learn.  

    Those chainmail scrubbers are good for most cleaning but when you get those few spots that seem tack welded to the surface I've found these little things to be dynamite:

    Soak the spots with a bit of water/Dawn and let that set for a while then hit them with that mighty little scraper.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • Botch
    Botch Posts: 15,383
    HeavyG said:...but when you get those few spots that seem tack welded to the surface I've found these little things to be dynamite:


    I've got a nylon scraper by the sink too, it worked on a lot of the tack-welded stuff but not all of it; a good soak (as @LetsEat mentioned) does work for me. I keep wanting to add a bloop of white vinegar but that's not good for the CI seasoning.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • fishlessman
    fishlessman Posts: 32,572
    Botch said:
    No photos.  Today, OK onion smashburgers v2.  I reduced the onion by 2/3rds, and pre-smashed the burgers between sheets of parchment; this gave me much more control over onion distribution, seasoning distribution, I didn't burn myself on the CI frypan, they didn't stick and I had much easier control.  After lunch I had to go out for a grocery run and prescription, and when I stepped back into the kitchen it smelled like a couple of my favorite diners.  But, at this point, I have to admit that onionburgers are just not my thing.  Odd, just a week or two ago I made a chicken taco filling with long-caramelized onions as a base, and I thought they were great.  
    I have 1/3rd lb of hamburger left for lunch tomorrow, and I'll be making green chile cheeseburgers, I kin havz!  (pics, maybe)  I've also decided I need one of those steel chain-mail scrubbers for my CI frypan; those polite green 3M scrubbers, even fresh ones, don't have quite the oomph for burned beef, blackened onion and decimated cheese drips.  Live and Learn.  

    quickest and easiest way is to heat the pan on high, toss in a 1/4 cup of water and quickly rub a spatula across the bottom. it lifts off like making gravy
    fukahwee maine

    you can lead a fish to water but you can not make him drink it