What Are You Chef-ing Tonight, Dr?

HeavyG

GrateEggspectations said:

@CPFC1905

Nice cook! Why is 1.25lbs the optimum weight?

Cuz that's what he had is my guess.

GrateEggspectations

HeavyG said:

GrateEggspectations said:

@CPFC1905

Nice cook! Why is 1.25lbs the optimum weight?

Cuz that's what he had is my guess.

I’m just trying to coax out some creative prose. 

nolaegghead

That’s some top shelf unnecessary word trolling there especially on this of all days.

GrateEggspectations

nolaegghead said:

That’s some top shelf unnecessary word trolling there especially on this of all days.

The anniversary of the Roswell UFO incident? Oh, Friday. 

lousubcap

@CPFC1905 that is bringing the heat.  But a question, given you are rolling at that temp, why mess with the plancha, just toss it on the rolling lava.
That crust is the reason to go with the high heat finish.
Nailed that cook.  

CPFC1905

GrateEggspectations said:

HeavyG said:

GrateEggspectations said:

@CPFC1905

Nice cook! Why is 1.25lbs the optimum weight?

Cuz that's what he had is my guess.

I’m just trying to coax out some creative prose. 

@HeavyG is about right.   SWMBO spied it on offer in the BBQ section. 

Out of character for me, but I did some research and actually read the online articles (out loud and using my finger under the words, obviously).  
Seems that 20 oz is big enough to achieve a thickness of over an inch in the mid section.   

RE : plancha @lousubcap - I am chasing the Pittsburgh unicorn, absolutely black crust and all but blue inside.   I think I'll need some kind of industrial blow torch for that, but have achieved increments of success with the plancha. 

Crucially there's an evolving narrative with SWMBO and my seducing her away from 'make sure it's well done for me'.  And I promise that's the last time I'll use that verb.

So, a strong season (soy, pepper and coarse salt) for the hint of brackish she prefers, seared for crisp flecks of crust, and, a generous rest to staunch juices. I am proud to say she no longer calls it blood,  small wins and that.  

She proclaimed satisfaction with her slices, dangerously flirting with medium rare, and put on her face which I am convinced is 'that's interesting' when I extolled the virtues of the; cut, marbling, weight, depth, heat, rest, and an illustrated passage about caveman style generating an anaemic finish.   

And then the magic happened. I proffered a juice free rare morsel sectioned from one of my slices.  She crossed the rubicon and declared it 'nice' 'soft' and 'a different flavour'.  Rejoice, rejoice.  I think I have banished her fear of redness, all hail the majesty of resting. 

In other news; just 4 weeks until the football season starts.  Seems that the Summer has not imbued me with any sense of brevity. 

Foghorn

I was thinking that a summer football transfer update was in order @CPFC1905.

Is Ronaldo really leaving?  Would Pulisic leaving Chelsea be a sign that the wheels really have come off?  And I haven't read anything in the US press about poor Stoke - are they buying any players to improve?  Etc.

Of course, that would mean that I'd have to get caught up on over 500 posts on the WAYDRN thread that I've been to busy to read...

CPFC1905

Foghorn said:

I was thinking that a summer football transfer update was in order @CPFC1905.

Is Ronaldo really leaving?  Would Pulisic leaving Chelsea be a sign that the wheels really have come off?  And I haven't read anything in the US press about poor Stoke - are they buying any players to improve?  Etc.

Of course, that would mean that I'd have to get caught up on over 500 posts on the WAYDRN thread that I've been to busy to read...

I have maintained a diplomatic silence, distracted by Prime Ministerial antics mainly.  
Ronaldo is certainly off,  he'll go anywhere for Champions League but is regarded as an albatross around the neck of Man Utd.  
Not much news on the Potters front, but @eoin can enlighten us further.

BigGreenKev

CPFC1905 said:

Flat iron, 1.25 lbs of it - the optimum weight.  
On the plancha at 400C for 4 minutes per side.  About 15 mins rest - and away we go.  
Served with thin fries and salad - but that's just background noise.
Oh my days!

Niiiiiiice! That's my 8 yr olds favorite cut of steak. I love a good flat iron 

caliking

Rando JC sausage that I found in the sausage. Grilled chix skin, grilled to cracklin’s. “Green” congee with spinach. Turned out pretty damn well, for being such a hodge podge of things. 

caliking

Forgot the plated pic

kl8ton

2 delmonicos
2 sirloin 
1 porterhouse 

Reverse sear caveman.  Waiting on lump to reach lava bed status. 

hoosier_egger

Bacon smash burgers tonight with grilled halloumi cheese

Canugghead

caliking said:

Forgot the plated pic

Don’t care if it’s hodge podge or hokey pokey, I want that plate 😋

FarmingPhD

caliking

FarmingPhD said:

Dude...

caliking

Canugghead said:

caliking said:

...
Forgot the plated pic

Don’t care if it’s hodge podge or hokey pokey, I want that plate 😋

Thanks. It was delicious. Thought I would add the spinach to the congee while it cooked in the IP, instead of as a topping. The chix cracklins were overseasoned, but damn tasty after mixing them in.

theyolksonyou

caliking said:

Canugghead said:

caliking said:

...
Forgot the plated pic

Don’t care if it’s hodge podge or hokey pokey, I want that plate 😋

Thanks. It was delicious. Thought I would add the spinach to the congee while it cooked in the IP, instead of as a topping. The chix cracklins were overseasoned, but damn tasty after mixing them in.

YOU over season?  Pish  posh

CPFC1905

ColtsFan said:

Bacon smash burgers tonight with grilled halloumi cheese

Strong plate there, well done!  Extra points awarded for the inclusion of halloumi.  
I have never met a person who has said 'Halloumi, tried it once and haven't eaten it again' 

LetsEat

SamIAm2

Hit the lazy button for dinner tonight. Left over egged pork tenderloin, box scalloped potatoes, and apple sauce from the store.

shtgunal3

Meatballs for sub sandwiches on the mini.

Botch

Breakfast:
 

 
Best Huevos Rancheros in utard, if not quite so photogenic.
 
Lunch:
 

 
Country-style Pork Ribs.  Dry-brined overnight, light Dizzy Dust, 275˚ for 3 hours, glazed w/Sweet Baby Ray's and 20 more minutes, nuthin' fancy.   

Ybabpmuts

shtgunal3 said:

Meatballs for sub sandwiches on the mini.

You missed an opportunity there. You had space for one more meatball, for a baker's dozen. The bakers in the past didn't make up the bakers dozen on a whim, there were thinking of the future smoked meatball people. I can't believe you let them down for one ball like that. The bakers of the past shun you, but they also say you made twelve delicious looking balls,.

You were one off ... Not bad

fishlessman

just hotdogs

with sauerkraut and chili

lousubcap

Nice grill pattern on that dog before it got smothered.  

SonVolt

Some monster tri-trip yesterday afternoon. Probably the biggest tri-tip I've ever come across so far. With Jalapeno beef smokes sausages. Both cooked lazily over minimal acacia lump on the XL w/frequent butter/herb basting. 

Canugghead

Yesterday’s lunch, not chef'd by me, chicken with Thai basil from the garden, full of flavours...soy sauce, fish sauce, oyster sauce, chili, lime, sugar.

Canugghead

SonVolt said:

Some monster tri-trip yesterday afternoon. Probably the biggest tri-tip I've ever come across so far. With Jalapeno beef smokes sausages. Both cooked lazily over minimal acacia lump on the XL w/frequent butter/herb basting. 

Beautiful place, cook and cool kid!

StillH2OEgger

SonVolt said:

Some monster tri-trip yesterday afternoon. Probably the biggest tri-tip I've ever come across so far. With Jalapeno beef smokes sausages. Both cooked lazily over minimal acacia lump on the XL w/frequent butter/herb basting. 

Wow, that looks phenomenal!