What Are You Chef-ing Tonight, Dr?

Canugghead

swmbo made garden green onion roti for late night snack

TEXASBGE2018

Just a steak.

caliking

@TEXASBGE2018 that's both a beautiful picture, and a picture of beauty.

caliking

Canugghead 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?

Canugghead

caliking said:

Canugghead 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.

dmchicago

Leftovers. 

Avocado cream

Fried egg

Iberico Pork Shoulder (left)

Pork Belly (right)

Poblano salsa

dmchicago

Iberico Pork Shoulder
 Cherry Conserva

lousubcap

@dmchicago - bringing it home with the above.  Great eats.  Congrats.  

4TheGrillOfIt

Sir Mix-A-Lot would dig it.

Botch

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.  

Buckwoody Egger

Fresh batch of Rubber baby buggy bumpers

Spotify “beer and wings” playlist is tuned well at the moment

dbCooper

Leftovers were lined up for tonight, until Angie comes home this afternoon with a 3-pack of New Yorks.  So we had those with  packaged kale salad.  Better than leftover Sloppy Joe's! 

lousubcap

Better to be lucky than good right there.  Great cook @dbCooper.

dbCooper

lousubcap said:

Better to be lucky than good right there.  Great cook @dbCooper.

@lousubcap

Night's not over yet, aiming to be both before the eclipse!   😁

GrateEggspectations

dbCooper said:

lousubcap said:

Better to be lucky than good right there.  Great cook @dbCooper.

@lousubcap

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. 

dmchicago

Kalbi marinated ribs 

Grilled corn

Charred Okra.

Battleborn

dmchicago said:

Kalbi marinated ribs 

Grilled corn

Charred Okra.

Can I come over?

WeberWho

A couple pork butts for friends. I had planned Over the Top Chilli for us in the smoker but I didn't thoroughly read the recipe. I tossed everything together in the Dutch oven without realizing I need to saute the peppers first. (My first time making this OTTC.) I'm sure the peppers would have softened with some extra time but I was missing a few other things and was too lazy to go to the grocery store and get. So today's chili will be remade this Friday with the correct  ingredients and will be giving the recipe a once over. 



My first time playing around with Flame Boss. The real reason for the purchase in the pic below. Not necessarily for the BGE. 





I do have do admit how nice the controller is when you're away from the smoker. I know it's the cool thing to hate controllers but I'm all about it. It's nice to be able to monitor remotely. 

caliking

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. 

WeberWho

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. 

shtgunal3

Inside skirt for tacos

GrateEggspectations

Not the fanciest of meals, but some turkey sausage with spicy monterrey jack, sautéed  shallots and jalapeños, mayo and honey chipotle bbq sauce on fresh, toasted rolls. Side of salt & vin kettle chips. 

Botch

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.  

Botch

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.    

LetsEat

@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. 

HeavyG

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.

Botch

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.  

MasterC

Pork tenderloins seasoned with Dizzy Pig spicy pineapple head and wasabi ketchup glaze with beans

Following with a tenderloin breakfast quesadilla with provolone and eggs 

fishlessman

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

Acn

Broiled Mahi-mahi, refried black beans, sautéed green beans.  Fish has a sauce of shallot, thyme, jalapeño, lime juice and zest, oil, and a little allspice.