What Are You Chef-ing Tonight, Dr?

Canugghead

Last night’s dinner, quick and simple. While swmbo worked on the sides, I vacuumed marinaded couple of slices of pork (saved while deconstructing few half loins for ground and bacon earlier), with Walkerswood spicy for about 20 min. Preheated baby Traeger to 425, cooked pork hot and fast about five min each side. 

The veg at top is garden lettuce cooked with saved 'residue' after filtering out home made glutinous rice wine, it's loosely akin to Serious Eats 'Shio Koji'


The sizzle from the fat/juice hitting the hot drip pan mere inches below added a real nice mild woody/smoky profile.

Hook_emHornsfan_74

Not a very good picture and I forgot a plated picture, but it is honey miso soy & garlic roasted salmon. First time trying miso.  Was really good. 

Botch

Hook_emHornsfan_74 said:

Not a very good picture and I forgot a plated picture, but it is honey miso soy & garlic roasted salmon. First time trying miso.  Was really good. 

This looks like a salmon on a wooden board, then put into a roasting pan and then either roasted or broiled?  

Hook_emHornsfan_74

Botch said:

Hook_emHornsfan_74 said:

Not a very good picture and I forgot a plated picture, but it is honey miso soy & garlic roasted salmon. First time trying miso.  Was really good. 

This looks like a salmon on a wooden board, then put into a roasting pan and then either roasted or broiled?  

No. I roasted it on a cedar plank on the egg. Then used the pan to carry it all in. lol I’m obviously not the best photographer. lol

littlerascal56

Bone in chicken breasts and slow smoked baked beans with pecan wood.

CPFC1905

Fruits of the sea 

GrateEggspectations

CPFC1905 said:

Fruits of the sea 

Have always wanted to prep a fish like this.

What kind of fish?
How did you prepare it?
I anticipate you eat the skin. Correct?

Looks good!

Wooderson

Pork belly burnt ends for appetizers. Blts with homemade bread,  corn on the cob, fruit salad with feta.  Much yumms

Ozzie_Isaac

Artichokes

Acn

Spent most of the afternoon downtown watching Mean Girls The Musical with SWMBO, SWMBO Jr, and SWMBO Jr’s BFF, so came home and made migas.

GrateEggspectations

Ozzie_Isaac said:

Artichokes

Delicious when done correctly. Grew up eating them with lemon and butter sauce. Would scrape the leaves with our teeth. Super underrated veg. 

lousubcap

@Wooderson- Belly burnt ends for the win.  Great add with the sliced jalas to an already impressive cook. You win tonight in my book.  Congrats.  

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

Artichokes

Delicious when done correctly. Grew up eating them with lemon and butter sauce. Would scrape the leaves with our teeth. Super underrated veg. 

That's how we do it.  Lemon aioli, dip leaves and scrap the meat off.  Then eat the hearts and stems too.  So good!

I soak in lemon water for a couple of hours (up to 24) then steam them, then dip the entire half in butter, then roast.

Botch

Ozzie_Isaac said:

GrateEggspectations said:

Ozzie_Isaac said:

Artichokes

Delicious when done correctly. Grew up eating them with lemon and butter sauce. Would scrape the leaves with our teeth. Super underrated veg. 

That's how we do it.  Lemon aioli, dip leaves and scrap the meat off.  Then eat the hearts and stems too.  So good!

I soak in lemon water for a couple of hours (up to 24) then steam them, then dip the entire half in butter, then roast.

Thank you; I was wondering how you got the leaf ends to crisp up while still keeping the heart/stem intact.  Will be trying this as soon as it cools off a bit (107˚today, tied the all-time record).  

ColbyLang

Modified 3-2-1 baby backs on the XL

Buckwoody Egger

Bone-in NY strip from fresh market who ran out of porterhouse ($10/lb premium choice special).  So we lost the primo side but they fished these at same price.  Not as thick as I like when we do ribeye but we rock what’s grab and go in these times. NY strip is often done in a pan with sauce so I get it.  I brought out the old egg method (adjusted down to 450 for thinner steak) of 2 minutes sear, rotate for diamond sear 2 min, flip and close egg for 3 min, pull to rest on rack in foiled dish.

Topped with some leftover compound butter from the recent oysters.  Served with boiled red potatoes with basil thyme and green onion plus S&P.  Salad with mustard vinaigrette and lemon stuffed olives. Wine was a petit syrah.  Voila. 

Ozzie_Isaac

Botch said:

Ozzie_Isaac said:

GrateEggspectations said:

Ozzie_Isaac said:

Artichokes

Delicious when done correctly. Grew up eating them with lemon and butter sauce. Would scrape the leaves with our teeth. Super underrated veg. 

That's how we do it.  Lemon aioli, dip leaves and scrap the meat off.  Then eat the hearts and stems too.  So good!

I soak in lemon water for a couple of hours (up to 24) then steam them, then dip the entire half in butter, then roast.

Thank you; I was wondering how you got the leaf ends to crisp up while still keeping the heart/stem intact.  Will be trying this as soon as it cools off a bit (107˚today, tied the all-time record).  

A few keys I have found: (these tricks make them less healthy, but really amp up the flavor.

1.  Salt the water you soak them in, not as much as pasta water, but salt it.
2. Steam for a little less than full done. 20-25 min

3. Dip in butter, don't just brush. Lots of butter. Just before you roast.
4. Really high heat to roast keeps the leaves and heart soft and moist, but get the tasty char flavor.  Don't shy away from flame.  I even have used a torch, but it didn't give as much cool smokey wood flavor.
5. Salt and spritz with lemon just before you serve.

Treat them like you are cooking in a restaurant.  Don't be shy of fats or salt.  Olive oil works for a fat, but I prefer butter.

paqman

Picanha steaks

TideEggHead

Mixed bag for dinner burgers, brats, kiolbassa sausage, poblanos!

dbCooper

Pork chops and cob corn...

*Edit to add: Dizzy Pig had a sale during the July 4th holiday.  Ordered the Red Eye Express to give it a try, used for the first time tonight.  Good stuff!

abtaylor260

Beef and broccoli the other night. Quick and delicious. 

lousubcap

@paqman - a cook of beauty across the board but that $$ shot.  Tells the story right there-Dang!

Ozzie_Isaac

TideEggHead said:

Mixed bag for dinner burgers, brats, kiolbassa sausage, poblanos!

That is like a "Grill around the World".

Buckwoody Egger

Messed with some filters

paqman

lousubcap said:

@paqman - a cook of beauty across the board but that $$ shot.  Tells the story right there-Dang!

A tad overcooked for me but SWMBO was happy.  Dry brining helps quite a bit when it happens.

fishlessman

still need gaskets, this new style band looks like it needs three rutlands thick. the gap is huge in the back and its adjusted as low as it can go

SonVolt

It's too hot & humid to use the BGE or WFO right now, so I'm using the gasser exclusively until the weather breaks a bit. Grilled some thick-cut pork chops dressed in roasted red peppers, vinegar/sugar (Gastrique), golden raisins and pine nuts. 

johnmitchell

@SonVolt… Wow!!!

Griffin

TEXASBGE2018 said:

Griffin said:

TEXASBGE2018 said:

Stopped by a local new grocery store. Similar to a Whole Foods or Central Market. Picked up a few artisan sausages. 2 Jalapeño Jack in the back of the egg and 2 Rosemary and Italian Wine in the front

Let me guess...was the grocery store Fresh?

Yes sir it was. Have you been yet?

I've been twice when I was up that way.

lkapigian

Jajik …Armenian/Middle Eastern Cold Yogurt Soup with Cucumbers Garlic and Mint, i fermented my own milk for the Madzoon ( yogurt) great on a hot summer day ( double posted in the lacto thread but not much traffic on that side of the world lol )