What Are You Chef-ing Tonight, Dr?

caliking

@lkapigian that looks like just the ticket for a hot summer day.

lousubcap

The skills and wide ranging talent level just keep moving upward.  @lkapigian, way to offer an impressive and new (at least to me) family homeland dish on the forum.  Looks wonderful.

dbCooper

Upper 90's here today and we had a hearty lunch at a fancy bistro place, paid for by others.  So we ate a basic, light and easy supper.  1.5 lb. pack of short ribs and Bush's beans.  Dessert was Kemps cookie dough ice cream bars...

fishlessman

Neibhor caught a 600 hundred pound bluefin yesterday, have a ten pound block. Thinking kabobs tomorrow. Any recipes

theyolksonyou

fishlessman said:

Neibhor caught a 600 hundred pound bluefin yesterday, have a ten pound block. Thinking kabobs tomorrow. Any recipes

Slice/eat

if you must, pass it over the fire on your way to your mouth. 

Ozzie_Isaac

fishlessman said:

Neibhor caught a 600 hundred pound bluefin yesterday, have a ten pound block. Thinking kabobs tomorrow. Any recipes

Slice it, spritz some lime juice on it, and eat.  Did you get the cheeks?

ColbyLang

10# of tuna. Hmmmm, raw or sear like a ribeye. 

lousubcap

ColbyLang said:

10# of tuna. Hmmmm, raw or sear like a ribeye. 

Yes!    Better to be lucky than good right there.  

fishlessman

I will eat with asquirt lime. Impossible to serve to a crowd here still red which is fvkng unbelievable

fishlessman

lousubcap said:

ColbyLang said:

10# of tuna. Hmmmm, raw or sear like a ribeye. 

Yes!    Better to be lucky than good right there.  

Ten pound roasts, damn

lousubcap

The expressed meaning was using the knife as you can enjoy both...I would err on the thin sliced but knife skills offer flexibility as you well know.  
I likely need to take a pause and get into the rocket fuel load.  

saluki2007

Smash burgers. 

Battleborn

Doesn’t look like much, but marinated some chicken and made street tacos. They were good. 

Acn

Doesn’t look pretty, but it was lamb and collard hash with a poached egg and some bomba sauce.

kl8ton

Wooderson said:

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

I was going to post something.  Never mind.  

Buckwoody Egger

Two deboned turkey pectorals pre seasoned as “rotisserie flavor” from the bargain mirage.  

Be impressed!  Be underwhelmed!  Enjoy the option. 

Botch

A couple weeks ago someone bumped an older thread wherein someone ground up a snack bag of pork cracklin's, and used that as a coating for chicken wangs.  I thought about trying that for National CW Day this month, but was impatient so:  
 

 
I chopped up some wangs last night, salted and soaked with buttermilk, and coated them today at noon, after letting them drain a bit and let them sit on a wire rack while Mr. Egg came up to temp, 375˚.  
Next time I'll swap out the regular grate for my CI grate (which I use most of the time); the cracklin's and buttermilk burned on the bottom, even though it was an indirect cook.  
The chicken was perfect, nice and juicy, and the coating on top delicious; will be playing with this method some more.  
Not a bad light lunch when it's 100˚out.    
 

Acn

Last night, cod with cherry tomatoes, olives, and capers.  Garlic rubbed toast served alongside.

EzraBrooks

Smoked chicken thighs with a spicy peach glaze and egged baked beans with leftover brisket.

Wooderson

Ming zing spicy chicken thighs,  homemade pablano mac n cheese and prosciutto melon salad with champagne vinaigrette dressing

lousubcap

@Wooderson - that photo is worth an order of magnitude more than a "like." Impressive cook across the spectrum.  

Acn

Skillet spanikopita.

Wooderson

lousubcap said:

@Wooderson - that photo is worth an order of magnitude more than a "like." Impressive cook across the spectrum.  

@lousubcap i appreciate the kind words

fishlessman

sushi, some ceviche, missed the cooked skewer pics. dont start the morning with mai tais. anyways theres still some steals to cook up

Foghorn

fishlessman said:

sushi, some ceviche, missed the cooked skewer pics. dont start the morning with mai tais. anyways theres still some steals to cook up

Not fishless today...

GrateEggspectations

Salmon terriyaki bowls with miso braised kale and roasted sweet potato and zucchini.  We tag teamed on this one. I cannot begin to describe how happy I was with this meal. The kids, 3 and 8, ate it up, with the older one stealing half of my salmon. Very healthy too. 

jadams03

GrateEggspectations said:

Salmon terriyaki bowls with miso braised kale and roasted sweet potato and zucchini.  We tag teamed on this one. I cannot begin to describe how happy I was with this meal. The kids, 3 and 8, ate it up, with the older one stealing half of my salmon. Very healthy too. 

That looks absolutely amazing! What's the sauce on the salmon?  And is there a reference for this dish or did you create it yourself?   Would love to try.

GrateEggspectations

@jadams03

Thanks, friend. This one just worked out great. Whole family agreed we wanted to do this again soon. 

It’s a riff on a Buddha bowl recipe my sis-in-law had once made. If you Google salmon Buddha bowls, there are lots of good recipes online. For the salmon, I just threw soya, rice wine vinegar, honey, sambal olek, sesame oil, mirin, and tons of freshly grated garlic and ginger into a ziplock, and squished the bag to mix. Didn’t measure any of the ingredients. If you use them regularly in other recipes, it can be kind of intuitive. Tasted once and then added a little salt and pepper, a little more soy and a little more honey. Then I marinated the portioned salmon (to increase surface area). Cooked the salmon indirect on the Egg, brushing the salmon with the remaining marinade regularly, which worked to build a glaze. 

The salmon sauce was magical, and while I’d like to take credit, I had no part in making that portion. It was a cashew, miso, ginger and garlic dressing and my word, did it ever punch! I would guess there was other stuff in there. It hit that beautiful (to me, at least) threshold of garlic where the sting was present. Super creamy from the cashews. I could eat that stuff with a spoon. I searched online to see if I could find a recipe for you and it seems miso ginger dressing is a pretty popular thing. If I can get further deets from my wife, maybe I can PM ya. 

caliking

@GrateEggspectations thanks for sharing. That looks delicious! I must try that sauce. Sounds like it would win on this side too.

GrateEggspectations

caliking said:

@GrateEggspectations thanks for sharing. That looks delicious! I must try that sauce. Sounds like it would win on this side too.

I can promise you would have approved of the garlic content. Right up your alley. Actually thought of you when I tasted it.