What Are You Chef-ing Tonight, Dr?

saluki2007

4TheGrillOfIt said:

This photo speaks to me in a couple different ways and I don’t care. 

4TheGrillOfIt

@lousubcap Thanks! It’s a prime flank from Creekstone. That strange shape at the top developed while searing.  Anyway, didn’t affect the taste,  😀

Acn

Few recents, top to bottom:
Spaghetti with pancetta
Chicken thigh, sweet potato, green beans
SWMBO Jr made chicken pot pie
Zucchini soup, topped with Aleppo, crouton, flaky salt
Breakfast

Acn

The later in the week, the simpler we need to go…tonight was a Peruvian-ish pork chop with some Carolina gold in the rice cooker and some frozen peas.

CPFC1905

Actual dinner to follow, the duck by @Stormbringer

But I needed to share this first. 

Post cook while the Egg cools, a big packet of bacon misshapes and offcuts back in the CI skillet that the duck was cooked in. 

Indirect and vents all but closed.  Draws out the brine and is on the filthy end of devine. 

Can’t describe the delicious salty taste with fall apart bacon, that’s for you to imagine.  

Could lose a while working through it with a crusty loaf.  

Stormbringer

CPFC1905 said:

Actual dinner to follow, the duck by @Stormbringer

But I needed to share this first. 

Post cook while the Egg cools, a big packet of bacon misshapes and offcuts back in the CI skillet that the duck was cooked in. 

Indirect and vents all but closed.  Draws out the brine and is on the filthy end of devine. 

Can’t describe the delicious salty taste with fall apart bacon, that’s for you to imagine.  

Could lose a while working through it with a crusty loaf.  

Botch

Chinese 5-Spice kabobs
 

 

 
Well, this sucked.  1,000% overseasoned, I ended up eating about 4 cubes of chicken and tossing the rest.  Had I used 4 pounds of chicken, rather than 1, it might've been edible.  WTF.  

caliking

Botch said:

Chinese 5-Spice kabobs
 
...
 

 
Well, this sucked.  1,000% overseasoned, I ended up eating about 4 cubes of chicken and tossing the rest.  Had I used 4 pounds of chicken, rather than 1, it might've been edible.  WTF.  

That's a shame. They looked good in the pic. Nice char on some pieces.

I came to a screeching halt as soon as I saw the 2 tsp of salt, And then the rest of it. You're right - you could likely season a whole bird with that mix, and still have some left over. Which may be worth a shot.

JohnInCarolina

CPFC1905 said:

Actual dinner to follow, the duck by @Stormbringer

But I needed to share this first. 

Post cook while the Egg cools, a big packet of bacon misshapes and offcuts back in the CI skillet that the duck was cooked in. 

Indirect and vents all but closed.  Draws out the brine and is on the filthy end of devine. 

Can’t describe the delicious salty taste with fall apart bacon, that’s for you to imagine.  

Could lose a while working through it with a crusty loaf.  

“the filthy end of devine” sounds pretty awesome

Gulfcoastguy

Salmon with Deez Nuts 

NDG

SALMON in LEMON BRODETTO

with PEA PUREE . . Our all time fav recipe, I’ve posted it here before but worth a repeat post.  I know the recipe by heart but posted here, just cause I love y’all.

wwinnc

Older cook but one of our favorites! Yes, lawnmower beers- might not meet up to standards but thats how we roll!

wwinnc

Yard bird! 

Canugghead

Must be salmon day… no pic, we had steamed coho salmon tonight.

caliking

Turns out that the Bangladeshi butcher near work will give you beef bones just for the asking. 

So… roasted bone marrow. Dressed with gremolata. 

CPFC1905

My homage to @Stormbringer




Duck breast always a pleasure.  
I ran it too long, but the Egg's indirect cook rescued me by keeping the meat succulent. 
Give it a go, the mushrooms are a delight and anything cooked in CI is immediately better. 

Acn

Molletes with roasted tomato salsa and a salad of baby spinach, green apples, shaved cheddar, and pistachios, dressed with a maple balsamic dressing.

Wooderson

caliking said:

Turns out that the Bangladeshi buwait...... you'retcher near work will give you beef bones just for the asking. 

So… roasted bone marrow. Dressed with gremolata. 

Wait..... you're saying that you can get bone marrow bones just for asking for them????  Around here I'm having to pay $4 for a femur bone.  I cook 3 to 4 of them when we have steak!!!!  Some guys have all the luck. 

shtgunal3

Cheap pizza on the mini Traeger at the RV park.

pgprescott

Wooderson

^solid

GrateEggspectations

@pgprescott

Solid effort, right there. Looks great. 

What happened to your cigar thread?

pgprescott

GrateEggspectations said:

@pgprescott

Solid effort, right there. Looks great. 

What happened to your cigar thread?

https://eggheadforum.com/discussion/1186726/show-me-your-stick

It’s right here ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

johnmitchell

Tri Tip for the table tonight 

lkapigian

28 Tritip, 200 chicken breasts , lost count on hot dogs 107 degrees out….company picnic for a friend of mine at a loc water park

tcampbell

Couple Ribeyes on the red one tonight 

Botch

lkapigian said:

28 Tritip, 200 chicken breasts , lost count on hot dogs 107 degrees out….company picnic for a friend of mine at a loc water park

I could not imagine doing that, at ambient 107˚.  

Buckwoody Egger

Working the ballpark from the visitor dugout. 

JohnInCarolina

Botch said:

lkapigian said:

28 Tritip, 200 chicken breasts , lost count on hot dogs 107 degrees out….company picnic for a friend of mine at a loc water park

I could not imagine doing that, at ambient 107˚.  

It’s a dry heat.

lkapigian

JohnInCarolina said:

Botch said:

lkapigian said:

28 Tritip, 200 chicken breasts , lost count on hot dogs 107 degrees out….company picnic for a friend of mine at a loc water park

I could not imagine doing that, at ambient 107˚.  

It’s a dry heat.

That’s true, August here is a bit more humid, but it was more tolerable than Nola in October