What Are You Chef-ing Tonight, Dr?

blind99

@lousubcap nice cook - looks perfect
the briskets did not disappoint. The flats didn’t dry out, the points were meaty and delicious. Good eats. 

wwinnc

@lousubcap- great looking quarters.  Kudos to you for the good deed!

lkapigian

caliking said:

show previous quotes

lousubcap said:

Actually this afternoon and on the drum smoker for the local small staffed firehouse.  Chix quarters- cherry smoke wood for that rich mahogany colour (nod).  No $$ shot.  

They passed the smell and visual test with top marks!
Thanks for looking.  

Good lord, Cap! Them firefolks are lucky to have you nearby.

I Concur 

MasterC

Fried chicken cutlets and conchiglie with a 4 cheese basil mornay 

Battleborn

lousubcap said:

Actually this afternoon and on the drum smoker for the local small staffed firehouse.  Chix quarters- cherry smoke wood for that rich mahogany colour (nod).  No $$ shot.  

They passed the smell and visual test with top marks!
Thanks for looking.  

Great job Cap! I’m sure those second responders love seeing you pull up!

billt01

I'm sure all of the elites on here will bark, but I cooked two well marbled chuck roasts with SPG and injected with beef broth and a little hot sauce..

Cooked with the same process as my brisket (no instapot, sorry JIC)

Sliced it pencil thick and now its my new half priced brisket.

brisket-  67 bucks and cut away 15%
chuck roast- 34 bucks and didn't cut away any

Legume

Dude, a picture would’ve been great, anxious to see that new kitchen.

TideEggHead

Dinner was a quick mangrove snapper sandwich! Hawaiian bread with some garlic butter sauce.

lousubcap

@Battleborn- You guys are in the direct line of fire (literally) and I totally respect that.  That is a completely different dynamic and one I cannot fully  appreciate.
However, when the place is on fire those second responders are first on the scene, at least in my experience as a volunteer for 12+ years.  Loved the adrenaline rush!
BTW- I could not let that not so subtle shot pass. 
Stay healthy and safe out there-

Mr1egg

Mr1egg

Pork ribs, jalapeños poppers, sausages, shotgun shells. After this I did burgers and pulled pork. Big q today. 

lousubcap

@Mr1egg - that spread looks great. Nailed 'em all.
Don't know your general location but my invite did not make it so I just have to live for the next one.  

Mr1egg

lousubcap said:

@Mr1egg - that spread looks great. Nailed 'em all.
Don't know your general location but my invite did not make it so I just have to live for the next one.  

Thank you, first time making a few of these items, anytime your around the Canada/Windsor area you’re more than welcome to swing by for a big bbq. 

NDG

kurobuta Pork Chops - (brined then reverse sear) with mashed potatoes & fennel apple salad.  

fishlessman

Battleborn said:

show previous quotes

lousubcap said:

Actually this afternoon and on the drum smoker for the local small staffed firehouse.  Chix quarters- cherry smoke wood for that rich mahogany colour (nod).  No $$ shot.  

They passed the smell and visual test with top marks!
Thanks for looking.  

Great job Cap! I’m sure those second responders love seeing you pull up!

never heard that term before but they do get hungry saving the cellars

Griffin

Late getting a Labor Day cook up.  10.5lb brisket aggressively trimmed down to 7.5 lbs. (fat was rendered down into about a pint of tallow). Tried out Franklin's BBQ rub




Should have checked the weather. Mid cook, the skies opened up. Heavy thunderstorms and hail.


Looking out across the backyard.



 If you don't like the weather in Texas, just wait 5 minutes. (In this case more like 30. After it hit about 180, took it off the hangers and used the foil boat method to finish it off. 



6 hours after I started and it was done. Love the Pit Barrel Cooker for quick brisket cooks. Forgot to get any sliced shots curtesy of that brown water you see in the picture.

lkapigian

MasterC said:

Fried chicken cutlets and conchiglie with a 4 cheese basil mornay 

I lIke This !!

WeberWho

More wings. My wife's friend is pregnant and is 6 days past due. They both used to work at Buffalo Wild Wings when in school. The old claim is that if you eat spicy food it helps induce labor. So my wife told me I needed to make wings. You don't have to ask me twice. 




The next batch will be smoked on the smoker and then deep fried. 

GrateEggspectations

Griffin said:

Late getting a Labor Day cook up.  10.5lb brisket aggressively trimmed down to 7.5 lbs. (fat was rendered down into about a pint of tallow). Tried out Franklin's BBQ rub




Should have checked the weather. Mid cook, the skies opened up. Heavy thunderstorms and hail.


Looking out across the backyard.



 If you don't like the weather in Texas, just wait 5 minutes. (In this case more like 30. After it hit about 180, took it off the hangers and used the foil boat method to finish it off. 



6 hours after I started and it was done. Love the Pit Barrel Cooker for quick brisket cooks. Forgot to get any sliced shots curtesy of that brown water you see in the picture.

Love me a good storm. Pair it with bourbon and brisket, and I am in heaven. 

Canugghead

Another run-of-the-mill pizza run from the Adore.

Two pepperoni, two bacon+potato on garden pesto sauce


Four Gochujang pulled pork +kimchi

JohnInCarolina

Canugghead said:

Another run-of-the-mill pizza run from the Adore.

Two pepperoni, two bacon+potato on garden pesto sauce


Four Gochujang pulled pork +kimchi

Nothing run of the mill about those!  They look great - you’ve been holding out on us!

lkapigian

WeberWho said:

More wings. My wife's friend is pregnant and is 6 days past due. They both used to work at Buffalo Wild Wings when in school. The old claim is that if you eat spicy food it helps induce labor. So my wife told me I needed to make wings. You don't have to ask me twice. 




The next batch will be smoked on the smoker and then deep fried. 

Looks killer @WeberWho , doing an event next week where we are going to smoke then deep fry 

lkapigian

Not really Chefing , but converted a couple Butts to Sausage and Snack Sticks 

caliking

Canugghead said:

Another run-of-the-mill pizza run from the Adore.

Two pepperoni, two bacon+potato on garden pesto sauce
...

Four Gochujang pulled pork +kimchi

All of the pies look great, but I don't know where to start with these ones. I really want one.

Canugghead

JohnInCarolina said:

show previous quotes

Canugghead said:

Another run-of-the-mill pizza run from the Adore.

Two pepperoni, two bacon+potato on garden pesto sauce


Four Gochujang pulled pork +kimchi

Nothing run of the mill about those!  They look great - you’ve been holding out on us!

Thanks, I need to try your CTM pizza some day.

Canugghead

caliking said:

show previous quotes

Canugghead said:

Another run-of-the-mill pizza run from the Adore.

Two pepperoni, two bacon+potato on garden pesto sauce
...

Four Gochujang pulled pork +kimchi

All of the pies look great, but I don't know where to start with these ones. I really want one.

Thanks, it's by far our favourite. Great way to use up leftover/frozen pp.
https://www.theendlessmeal.com/gochujang-pulled-pork-korean-pizza/

WeberWho

WeberWho said:

More wings. My wife's friend is pregnant and is 6 days past due. They both used to work at Buffalo Wild Wings when in school. The old claim is that if you eat spicy food it helps induce labor. So my wife told me I needed to make wings. You don't have to ask me twice. 




The next batch will be smoked on the smoker and then deep fried. 

I've only had smoked wings once. I liked the idea but the smoke was pretty overpowering with the ones I had. I'm sure it will take a little playing around with on my end to find a balance of smoke and flavor. 

fishlessman

WeberWho said:

show previous quotes

WeberWho said:

More wings. My wife's friend is pregnant and is 6 days past due. They both used to work at Buffalo Wild Wings when in school. The old claim is that if you eat spicy food it helps induce labor. So my wife told me I needed to make wings. You don't have to ask me twice. 




The next batch will be smoked on the smoker and then deep fried. 

I've only had smoked wings once. I liked the idea but the smoke was pretty overpowering with the ones I had. I'm sure it will take a little playing around with on my end to find a balance of smoke and flavor. 

frying them after smoking tames the heavey smoke flavor but they crisp right up from the fry

WeberWho

fishlessman said:

show previous quotes

WeberWho said:

WeberWho said:

More wings. My wife's friend is pregnant and is 6 days past due. They both used to work at Buffalo Wild Wings when in school. The old claim is that if you eat spicy food it helps induce labor. So my wife told me I needed to make wings. You don't have to ask me twice. 




The next batch will be smoked on the smoker and then deep fried. 

I've only had smoked wings once. I liked the idea but the smoke was pretty overpowering with the ones I had. I'm sure it will take a little playing around with on my end to find a balance of smoke and flavor. 

frying them after smoking tames the heavey smoke flavor but they crisp right up from the fry

That's interesting. I thought it would be the opposite where it would lock in the smoke flavor. The ones I had were heavy in smoke and hid the flavor of the wing. I plan on going with some type of fruit wood. 

dmchicago

Sous Vide Texas Wagyu Strip Steak
Baked potato