What Are You Chef-ing Tonight, Dr?

GrateEggspectations

@Wolfpack

The meal is incredible. The meal combined with the libations and entertainment is bliss. 

Canugghead

GrateEggspectations said:

Canugghead said:

GrateEggspectations said:

@Canugghead

And here I am letting my squash flowers wilt up and die, like a sucker! 😐

Swmbo has been looking up squash flower recipes. Pick in the morning after using them to pollinate, before they close up with bees inside!

No fun without the bees. You’re missing out on both the protein and the crunch!

Haha, and honey ingredients too.

Used for omelet, less work and taste great

Dawgtired

Steak salad with a walnut/apple vinaigrette 

abtaylor260

Grilled some gulf shrimp. A guy comes into town from Louisiana and sells them frozen. Closest I get to fresh seafood. These were good.

JohnInCarolina

beef short ribs and rosemary garlic sous vide mashed potatoes in the works here

Wooderson

Wolfpack said:

Wife and daughters are enjoying a girls weekend in NYC. My son is spending the night out with some friends.  So, what’s better than a martini, steak and a nice Cab in front of the TV watching a little James Bond. Nice relaxing evening- too bad it’s not Friday. 

An evening of greatness is what this is made of

elpescadorzih

Spares ready to pull.

JohnInCarolina

update

BigGreenKev

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Man those plates bring back memories of my youth. That pattern. I had totally forgotten until your pic!

lousubcap

@JohnInCarolina - great presentation right there.  But, and you know this is coming...where is the $$ shot.  "Every picture tells a story."

4TheGrillOfIt

JohnInCarolina said:

update

Most excellent.

JohnInCarolina

lousubcap said:

@JohnInCarolina - great presentation right there.  But, and you know this is coming...where is the $$ shot.  "Every picture tells a story."

Not sure I have a standard one for you there, Frank.  Tough to get when you’re serving folks.  This is the best I can do:

lousubcap

Story completed and confirms nailing the cook.  I could pound those ribs-never mind the elegant plating. 
That KBQ does a great job with also setting the proverbial ring.  Thanks for the follow-up.

Botch

BigGreenKev said:
Man those plates bring back memories of my youth. That pattern. I had totally forgotten until your pic!

I hear that.  A lot.    

Eggpharmer

TEXASBGE2018

BigGreenKev said:

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Botch said:

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Man those plates bring back memories of my youth. That pattern. I had totally forgotten until your pic!

My mother in law still uses those on occasion when we go over to their house for dinner

fishlessman

mexican shrimp cocktail

SonVolt

After several weeks of use the verdict is in.   Smoked some leg quarters yesterday and the taste was much closer in smoke flavor and savoriness to my offset than I ever got with ceramics. I don't know why. 

https://www.youtube.com/watch?v=UL5IQ_00IMQ

WeberWho

First BLT this year with habanero honey mustard sauce



Some corn that eventually became elotes.

ryantt

Cooking a pork butt with the FireBoard 2 for the first time.  Temp set to 275 and has been within 10 degrees all night.  

GrateEggspectations

Not the most elegant of platings, but here’s last night’s grilled COTC and some bastardized pulled pork sandwiches, featuring old cheddar, pickles, shallots and barbecue sauce. Had portioned out the pulled pork into 1lb vac-sealed bags, which made for a simple sous vide reheat before serving. 

shtgunal3

Venison inner loin pieces on the mini Traeger.

Acn

Flank steak, mayacoba beans, and green beans sautéed with shallot.

Canugghead

shtgunal3 said:

Venison inner loin pieces on the mini Traeger.

Custom fit or generic Grillgrate panels? With or without the drip pan? Love it.

shtgunal3

Canugghead said:

shtgunal3 said:

Venison inner loin pieces on the mini Traeger.

Custom fit or generic Grillgrate panels? With or without the drip pan? Love it.

These are the grill grates that I bought to go on my new Smokin Bros pellet grill. They fit better on the Ranger. No drip pan.

GrateEggspectations

Did some doctoring for a meal tonight. Leftover pulled pork combined with roasted garlic ginger veggies and Hakka noodles. 

lousubcap

@GrateEggspectations - is a mid week banquet.  Dang-

FarmingPhD

Hankering for Parm chops, finished on the egg used like an oven. Over toast with gravy.

shtgunal3

T-Bone on the mini egg and pork chops on the mini Traeger

Canugghead

GrateEggspectations said:

@Canugghead

And here I am letting my squash flowers wilt up and die, like a sucker! 😐

At first I thought 6.99 a lb, it's 30g! That's $105/lb you've been wasting 😉