What Are You Chef-ing Tonight, Dr?

Buckwoody Egger

Bumping up a cook thread mid cook. I had one little maybe 1.5” cube piece of the point cut off and cooking on its own for a cooks treat. Pulled it at 205 and butter. Great bite. Binder is walnut oil and rub is black ops. 

lousubcap

Lookin sweet right there.  

Buckwoody Egger

Not bad for a first timer. Pleased with the outcome but definitely not switching careers to full time brisketeer yet. Flavor is great, tenderness is great, didn’t get that flop over the knife thing.  Cooked a lot faster due to being smaller than the reference recipe.  Had a couple of frustrating turns during slicing but that stuff was headed to sandwichville anyway.   

Acn

Yes, it’s hot.  We’re still having french onion soup.

shtgunal3

Chikin boobs on the mini and ABT’s with pimento cheese on the Smokin Bros pellet pooper.

if you haven’t tried ABT’s with pimento cheese instead of cream cheese, please do, and thank me later. They’re soooo much better.

lousubcap

Buckwoody Egger said:

Not bad for a first timer. Pleased with the outcome but definitely not switching careers to full time brisketeer yet. Flavor is great, tenderness is great, didn’t get that flop over the knife thing.  Cooked a lot faster due to being smaller than the reference recipe.  Had a couple of frustrating turns during slicing but that stuff was headed to sandwichville anyway.   

As long as you and the others enjoyed it, you nailed it.  Contrary to Allen Iverson https://www.youtube.com/watch?v=eGDBR2L5kzI  regarding practice, it really is "all about practice" but you are opening at an extremely high level.  Great cook and results right there.  Way to nail the virgin cook!
Time to go again-four week wet age a Costco prime and fire it up.  

Buckwoody Egger

lousubcap said:

As long as you and the others enjoyed it, you nailed it.  Contrary to Allen Iverson regarding practice, it really is "all about practice" but you are opening at an extremely high level.  Great cook and results right there.  Way to nail the virgin cook!
Time to go again-four week wet age a Costco prime and fire it up.  

Thanks Cap!  You are a pro in a world of amateurs. Always appreciate your insights. 

Griffin

Cheesesteaks on the Black stone

abtaylor260

My favorite cook on the Blackstone. I would eat that for breakfast right now. 

If you want something different I do a chicken version. 

Chicken breast 
Onions
Provolone cheese (I add pepperjack also)
Cajun Seasoning

Serve on a roll with mayo lettuce tomato. 

You can add or take away what you want. This is the generic mix I use. 

NDG

Smash Burgers.  

WeberWho

My sister ended up catching the Vid so I made some Rubies and Mac & Cheese. Her favorite meal that I make. I made a double batch. 



I steamed the pastrami after smoking it. 

tcampbell

GrateEggspectations

Some dynamite cooks here, ladies and gents!

GrateEggspectations

Kinda cheating by posting this here while having posted it elsewhere, but….

abtaylor260

 Catfish stew with cauliflower rice tonight. Not bad.

GrateEggspectations

abtaylor260 said:

 Catfish stew with cauliflower rice tonight. Not bad.

That looks great. Can tell the sauce is flavourful, just by the look of it. 

lousubcap

My take- Chef-ing is cheffing so I consider this the anchor to the great cheffing that is readily apparent here.  That said, if your cheffing also serves as an enhancer to another thread then that is a bonus.   
The more cheffing exposure the better.  FWIW-

caliking

abtaylor260 said:

 Catfish stew with cauliflower rice tonight. Not bad.

That looks so damn good. Could you share the deets on the catfish stew?

Have been meaning to try cauli rice. Seems like it would pair well with the stew. 

abtaylor260

caliking said:

abtaylor260 said:

 Catfish stew with cauliflower rice tonight. Not bad.

That looks so damn good. Could you share the deets on the catfish stew?

Have been meaning to try cauli rice. Seems like it would pair well with the stew. 

Sure it would be an honor for a polished chef like yourself! 

Getting back on low carb regimen. 

https://www.myketogenickitchen.com/catfish-stew/

Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

Added Cajun seasoning for some more salt and heat. 

Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 

MasterC

Italian sausage, red onion and peppers, shredded parmason with freshly made bbq sauce on the minimax 

caliking

abtaylor260 said:

caliking said:

abtaylor260 said:

 Catfish stew with cauliflower rice tonight. Not bad.

That looks so damn good. Could you share the deets on the catfish stew?

Have been meaning to try cauli rice. Seems like it would pair well with the stew. 

Sure it would be an honor for a polished chef like yourself! 

Getting back on low carb regimen. 

https://www.myketogenickitchen.com/catfish-stew/

Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

Added Cajun seasoning for some more salt and heat. 

Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 

Thanks for the recipe.  Its gonna need moar garlic though

dbCooper

abtaylor260 said:

caliking said:

abtaylor260 said:

 Catfish stew with cauliflower rice tonight. Not bad.

That looks so damn good. Could you share the deets on the catfish stew?

Have been meaning to try cauli rice. Seems like it would pair well with the stew. 

Sure it would be an honor for a polished chef like yourself! 

Getting back on low carb regimen. 

https://www.myketogenickitchen.com/catfish-stew/

Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

Added Cajun seasoning for some more salt and heat. 

Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 

That looks great, true soul food there.  Bookmarked for use on cool Fall day.

caliking

Planning a sandwich for tomorrow or Thursday. 

Baked the sandwich bread already.  Infusing debittered mustard oil with curry leaves, to make aioli (recipe from Nik Sharma) . 

We cook with mustard oil a fair bit, so I’m looking forward to see how this turns out. 

caliking

Following up on 👆🏾…

Mustard oil aioli, porchetta, salami, mortadella, ‘maters, lettuce, and crunchy fried curry leaves, between 2 slices of homemade milk bread. It was dee-farkin-licious!

Acn

Taco Thursday 

Canugghead

Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg 



Leftover, with sour dough bread, ran out of buns.

caliking

Canugghead said:

Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg 

...

Leftover, with sour dough bread, ran out of buns.

This pic is beeeaaauuutiful Happy birthday to the little one!

Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"

GrateEggspectations

caliking said:

Canugghead said:

Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg 

...

Leftover, with sour dough bread, ran out of buns.

This pic is beeeaaauuutiful Happy birthday to the little one!

Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"

My kids ask me that routinely. And I never have a very good answer. 

Canugghead

@caliking haha, I cheated with ‘Light flare’ special effect on my ancient Samsung 

abtaylor260

GrateEggspectations said:

caliking said:

Canugghead said:

Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg 

...

Leftover, with sour dough bread, ran out of buns.

This pic is beeeaaauuutiful Happy birthday to the little one!

Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"

My kids ask me that routinely. And I never have a very good answer. 

I tell my daughter you like taking pics of butterflies and flowers right? 

Daughter: yeh.
me: well I like taking pics of my food. 

Lol still sounds creepy when you write it out