What Are You Chef-ing Tonight, Dr?

caliking

Got some crème brûlée going in the SV. 

4TheGrillOfIt

Grilled up some shrimp and served with drawn butter and a fresh baguette.

Battleborn

My son’s 19th birthday. He wanted something he saw on TikTok. I call it the McFu(kUp. Waffle Fries, mac n’ cheese and chicken strips. Put a little Sweet Baby Rays chicken sauce on it. It actually wasn’t terrible. 

BigGreenKev

Beef and broccoli....with baby corn.

lkapigian

Beef Rib Cook Off today 

fishlessman

Spares ,going on.  @rrp. Might be the last of it's kind on the planet.                     

kl8ton

SamIAm2

fishlessman said:

Spares ,going on.  @rrp. Might be the last of it's kind on the planet.                     

Ah, Bluesmoke rubs. Hadn't thought of Ken in a while. Wife and I met him at the 2005 Florida Eggfest. What a nice guy, and his rubs were awesome. Didn't know it then but Ken worked at the Melbourne campus of Brevard Community College - now Eastern Florida State College. Wife and I both worked for that college, me at the Melbourne and Cocoa Campus and wife at Cocoa. He made a killer Mexican Breakfast Casserole that was an Emeril Lagasse' original recipe. Thanks for the nod @fishlessman.

SamIAm2

@fishlessman found this link here:https://eggheadforum.com/discussion/1209679/stuffed-turkey-ken-stones-witchy-red -

EDIT the above link provides this link to Ken's original post along with the recipe. The poster hasn't been active here since December 2021 and unfortunately that site can no longer be reached: 
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=569483&catid=1

Mr1egg

nolaegghead said:

Beautiful ribs

Acn

dmchicago

My wife is the chef-in-command tonight. 

First Course 

Egg in a hole. 

Brioche 
Quail Egg
Lardons
Sheep's Milk Cheese 

Ozzie_Isaac

No chefing tonight.  Krystal's for the win!

Canugghead

nolaegghead said:

Missed this earlier, beautiful. Masterbuilt GS 560 or 800? Care to share your fuel setup and temp/time? Still debating whether to keep my still in box 560.

dmchicago

Big Ass Tomahawk 
Roasted Chanterelle 
Veal Reduction 

lousubcap

And the third course @dmchicago??  You are gonna pay for this banquet...

Wooderson

GrateEggspectations

Just prepping some grilled corn salad. Picked the corn myself with fam yesterday. Still need to stop for feta, scallions and cilantro on the way to the event. 

nolaegghead

SamIAm2 said:

fishlessman said:

Spares ,going on.  @rrp. Might be the last of it's kind on the planet.                     

Ah, Bluesmoke rubs. Hadn't thought of Ken in a while. Wife and I met him at the 2005 Florida Eggfest. What a nice guy, and his rubs were awesome. Didn't know it then but Ken worked at the Melbourne campus of Brevard Community College - now Eastern Florida State College. Wife and I both worked for that college, me at the Melbourne and Cocoa Campus and wife at Cocoa. He made a killer Mexican Breakfast Casserole that was an Emeril Lagasse' original recipe. Thanks for the nod @fishlessman.

If witchy red is the rub with beet powder in it, I still have a bunch of it.  Delicious.

WeberWho

I had some left over smoked chicken so I decided to do some quick nachos on the Blackstone the other night. 

WeberWho

I usually have the guys over for the first Vikings game of the year. I held off and decided to do it for the London game. (8:30am) So we had pancakes, bacon, eggs (Blackstone) beer, and Bloody Mary's for the 1st half and wings for the second half of the game.



What an ending to the game. (If you're a Vining's fan) A little strange eating breakfast during the game but I could get used to that!

SamIAm2

nolaegghead

If witchy red is the rub with beet powder in it, I still have a bunch of it.  Delicious.

@nolaegghead - Ken had so many good rubs that I bought at the Eggfests where he cooked. Witchy Red was not one of them, not because I don't like beets. How long have you been holding on to that stash?

LetsEat

For those of us that missed the Witchy Red era here is the post from Ken graciously sharing his recipe. I’m shopping for ingredients this week for a scaled back quantity.  

Battleborn

Lunch meal prep for the week. Ground pork seasoned up, grilled and then some B-Dubs Asian Zing sauce. Hopefully it’s good. 

EzraBrooks

Egged meatloaf with some garlic mashed potatoes both covered in my carmelized onion gravy.

wwinnc

Looking good all! Digging the corn on the cob @GreatEGGspectations- we do that often!  Just a ribeye, tots and a salad tonight. Pretty good steak though!

HeavyG

LetsEat said:

For those of us that missed the Witchy Red era here is the post from Ken graciously sharing his recipe. I’m shopping for ingredients this week for a scaled back quantity.  

Text for simple copy/paste:

# BlueSmoke's Witchy Red Rub

Below is the formulation for BlueSmoke's Witchy Red. All values are in ounces (weight). You will notice that some of the ingredients are unusual, and only available from a spice merchant such as Penzey's or Rocky Mountain Spice. One of the unique elements of Witchy Red is its ability to change the color of the food while enhancing its taste. I post the formulation here in hopes that those who sincerely want Witchy Red will be able to create it. ask only that if you make a batch, you credit me with the formulation.
BlueSmoke

## Ingredients

- Quantities are in OUNCES

- Beet Powder 5.50
- Black Pepper 5.50
- Cayenne 1.50
- Charnuska 5.00
- Chile, Chimayo 1.50
- Citric Acid 5.50
- Ginger Powder 2.00
- Honey Powder 5.50
- Lemon Peel 2.00
- Paprika 5.00
- Salt 11.00
- Sesame Seed, Black 5.50
- Sugar, Turbinado 3.50
- Tomato Powder  6.50
- Wasabi Powder 1.00

Link to the actual thread - https://eggheadforum.com/discussion/comment/569483#Comment_569483

dmchicago

A Thomas Keller dish prepared by my wife. 

Lamb
beans
a five hour reduction 

Ozzie_Isaac

dmchicago said:

A Thomas Keller dish prepared by my wife. 

Lamb
beans
a five hour reduction 

That looks amazing!

4TheGrillOfIt

Dry-aged prime ribeyes and Pommes Anna