What Are You Chef-ing Tonight, Dr?

lousubcap

4TheGrillOfIt said:

Talk about bringing it.  Nailed that.  That is $$ right there.  I'm sure all were quite pleased with that offering.  

4TheGrillOfIt

@lousubcap thank you, it was epic.  This was a 16 oz upper prime ribeye from Holy Grail.  Worth the spend.  

bbracey21

5 AM wake up call to fire up the egg (yawn). 14# brisket (prior to trimming) going on once she settles in around 270° or so. In my experience I’ve always been able to have it finish prior to dinner including FTC for a few hours. As lousubcap says, “the cow drives the cook.” Enjoy your day!

johnmitchell

@bbracey21.Great way to start your day. Enjoy.

Buckwoody Egger

Never too proud to share simple

lkapigian

Avocado Toast with Homemade Pancetta 

StillH2OEgger

Very nicely done, @4TheGrillOfIt!

GrateEggspectations

@lkapigian

I like how you roll. Crispy for the win. 

MasterC

Dinner for one at the lake. Cheese stuffed cheeseburgers on the minimax.

CPFC1905

Simple pork belly. 

Crackling remains a work in progress, but indirect cook nails the ‘like butter’ texture

. 

CPFC1905

Then while we ate that, some chicken legs marinated in the house style - olive oil and various spices. Ready for lunches this week. 

lousubcap

@CPFC1905 - would appreciate the details on your pork belly prep/cook as that looks great.  

GrateEggspectations

Beginnings of a meal. 

Acn

GrateEggspectations

And some cubed sweet potatoes. 

GrateEggspectations

Botch

Gazpacho.  Damn I'm getting tired of this heat, would rather be shoveling snow.
 

 
Not shown: an ear of fresh sweetcorn.  I tried a new (to me) cooking method:  leave the corn in the husk, microwave for 4 minutes, let cool for 2 minutes, cut off the bottom 3/4" of the ear, then using a potholder, squeeze the top, tapered part of the ear, it pops out the bottom completely silk-free.  Neet!!  Finished off with butter, smoked paprika, and real Parmesan.  
The recipes call for adding 2 minutes to the cooking time for each additional ear, for those cooking for more than one.  

lousubcap

@GrateEggspectations - you are now a drama producer?? Closer was worth the tease.  Great plate right there.  

bbracey21

Brisket turned out very nicely but the burnt ends stole the show. Sure that happens quiet a bit with others as well. 

johnmitchell

@bbracey21. Looks fantastic 

lousubcap

@bbracey21 - that brisket is a great result.  I won't go into my sentiments about sacrificing the point to burnt ends but...
Great eats right there-Congrats on nailing the cook.  

The Cen-Tex Smoker

I made brats today. They were good. I am tired. 16lbs, 3 trays, 55 links. Should last a while. Janell made German Potato Salad. I loved it, she thought it was ok. One of us is right. I will let you decide (it’s me) 

StillH2OEgger

Bravo, @MasterC!

I'd be even more impressed if you didn't get any cheese on your shirt (-:

abtaylor260

The Cen-Tex Smoker said:

I made brats today. They were good. I am tired. 16lbs, 3 trays, 55 links. Should last a while. Janell made German Potato Salad. I loved it, she thought it was ok. One of us is right. I will let you decide (it’s me) 

I love German potato salad. That looks great. I like the vinegar taste over the sweeter American version. My wife’s grandmother was full blood German and she got her recipes when she died. She was a great cook. 

caliking

Summery cucumber + hummus appetizer for a pool party today. 

Then kathi rolls for lunch. 

caliking

Canugghead said:

Swmbo's salmon head curry, from few nights ago when forum was down, good eat.

We love fish heads (no surprise)! Salmon heads used to be $2 each here, but the price has likely gone up since I last picked one up. 

Canugghead

@caliking Love how you lined up the stuffed cuke, be careful with the mandoline  though! I’m overdue for kathi rolls.

Salmon heads are $3/lb here.

caliking

Canugghead said:

@caliking Love how you lined up the stuffed cuke, be careful with the mandoline  though! I’m overdue for kathi rolls.

Salmon heads are $3/lb here.

I learned the "be careful with a mandoline " the hard way, so always wear a cut-proof glove now.

CPFC1905

lousubcap said:

@CPFC1905 - would appreciate the details on your pork belly prep/cook as that looks great.  

I've always liked pork belly.  It was traditionally the cheap cut, then a few years ago it was 're-discovered' when Gasto-pubs became a thing here.
Briefly, during the 90's pubs went from sometimes serving simple food to more often following hybrid model of pub & heavily stylised comfort food.
This was driven by law changes that meant pubs could become more open and hospitable, as opposed to man and smoke filled drinking dens. 

I still haven't nailed a consistent crackling, each iteration has a little progress. But SWMBO is now fan of this cut, so more developmental opportunities ahead.

1) 48 hours pre-cook. Score skin, apply heavy layer of fine (table) salt - leave uncovered in the fridge. 
2) Several hours later, mop moisture off the top of the skin and re-salt.
3) Repeat once or twice more until skin looks and feels dry.   This builds in a strong salty flavour to the skin, too.  
4) Fire up the Egg, add plate setter and get it around to 550 dome temp, keep it around there for 20 mins. Skin side up. Very hot start and very dry skin is, by all accounts, the route to crackling.  
5) Close the vents and let it roll for another 20 / 25 mins.  You'll sail through the min IT but as you can see, the moisture remains.  The fat will render to give a bit of natural smoke off the plate setter.   You could add in some chip/fruit wood at the start for smoke.
6) Options from here,  a) pull it and rest for 10 mins  b) rotate on the grill to tickle along the skin - I'd avoid direct over coals as it will flame easily   c) take the skin off and grill for the crisp.
7) Slice it thick.  The brackish taste encourages a steady flow of adult beverage too. 

lousubcap

@CPFC1905 - reads like a winner.  Thanks for that-will give it a run soon.