What Are You Chef-ing Tonight, Dr?

TEXASBGE2018

Wagyu NY Strip with baked potato.

dmchicago

Ozzie_Isaac

Sausages

caliking

Ozzie_Isaac said:

Sausages

I love when they rip just a bit like that.

BigGreenKev

caliking said:

SonVolt said:

Sunday Gravy (Oxtail, Veal Neck Bones, Country Style pork ribs & Italian Sausage) w/Rigatoni. Of of my favorite recipes. 






...

Beautiful!

Now that we're heading into fall weather, I've been thinking of oxtail stews and braised stuff, and this looks like it fits the bill. Could you share some deets?

What is oxtail like? Is there much meat to each cut? My Asian place has it but it doesn't look like much meat for each cut

SonVolt

caliking said:

SonVolt said:

Sunday Gravy (Oxtail, Veal Neck Bones, Country Style pork ribs & Italian Sausage) w/Rigatoni. Of of my favorite recipes. 






...

Beautiful!

Now that we're heading into fall weather, I've been thinking of oxtail stews and braised stuff, and this looks like it fits the bill. Could you share some deets?

Absolutely. It's from Tony's last book before he passed. 

https://www.thrillist.com/recipe/nation/sunday-gravy-sausage-rigatoni-recipe-anthony-bourdain-appetites-a-cookbook

caliking

Thanks @SonVolt !

SonVolt

I do like the Momofuku Chili Crunch better than the Lo Gan Ma. Lo Gan Ma has almost too much MSG in it, where its overpowering. Momofuku's seems to integrate into food better. 

caliking

BigGreenKev said:

caliking said:

SonVolt said:

Sunday Gravy (Oxtail, Veal Neck Bones, Country Style pork ribs & Italian Sausage) w/Rigatoni. Of of my favorite recipes. 






...

Beautiful!

Now that we're heading into fall weather, I've been thinking of oxtail stews and braised stuff, and this looks like it fits the bill. Could you share some deets?

What is oxtail like? Is there much meat to each cut? My Asian place has it but it doesn't look like much meat for each cut

It's delicious. The sections closer to the animal are quite meaty, less meat as you get to what would be the top of the tail. Lots of collagen, which renders into the braise, and gives it a wonderful silky texture. Definitely worth trying. 

SonVolt

Imagine a small round chuck roast with a bone in the middle that's very gelatinous, but in a good way. They're expensive now (used to be dirt cheap) so I only used 3. 

fishlessman

SonVolt said:

Imagine a small round chuck roast with a bone in the middle that's very gelatinous, but in a good way. They're expensive now (used to be dirt cheap) so I only used 3. 

its getting hard to find up here, it puts burria tacos over the top mixed in with chuck and or brisket

JohnInCarolina

fishlessman said:

SonVolt said:

Imagine a small round chuck roast with a bone in the middle that's very gelatinous, but in a good way. They're expensive now (used to be dirt cheap) so I only used 3. 

its getting hard to find up here, it puts burria tacos over the top mixed in with chuck and or brisket

Has Wegman’s made its way up near you yet?  The one we have here (relatively new) seems to have ox tail in spades.

fishlessman

JohnInCarolina said:

fishlessman said:

SonVolt said:

Imagine a small round chuck roast with a bone in the middle that's very gelatinous, but in a good way. They're expensive now (used to be dirt cheap) so I only used 3. 

its getting hard to find up here, it puts burria tacos over the top mixed in with chuck and or brisket

Has Wegman’s made its way up near you yet?  The one we have here (relatively new) seems to have ox tail in spades.

demoulas/now market basket is so thickly populated in the area that wegmans, cosco, trader joes are all a two hour round trip for me when the traffic is good. when i say thick, theres three marketbaskets within a quarter mile stretch of road, i can see all three of them at the same time, theres a dozen or so within a 5 to 15 minute drive. other supermarkets have pretty much pulled out of the area

Buckwoody Egger

Trying out raised grid, which I think is too gentle for thighs. But the sliding extender is great. 

MasterC

Fired up the xl for roasted ham with coke-cola and honey dijon mustard glaze, au gratin potatoes.



Enjoy

jadams03

MasterC said:

Fired up the xl for roasted ham with coke-cola and honey dijon mustard glaze, au gratin potatoes.



Enjoy

Nailed it! That ham looks amazing

texaswig

Country fried potatoes, onions and spam. 

Buckwoody Egger

Thighs and zucchini tonight were a warmup for the twin 7+ pounders spending the night in the backyard above a nice warm Rockwood and hickory chunk bed.  Also gotta say… the ps woo makes versatility convenient.  Have a great football weekend!

Acn

Molletes and salad

SonVolt

Anyone ever roasted a whole Sirloin WITHOUT the cap (picahna)? Looking for ideas. I cut the cap into steaks already, now need to figure out what I want to do with this big ball of beef leftover. I know I could cut it into your typical sirloin steaks, but I was looking for other ideas.  Rotisserie? BGE? Oven roast? Something else?

texaswig

@SonVolt sous vide and sear. Or maybe something like a reverseer?

Botch

Spaghetti all Assassina
Saw this in Cook's Illustrated, sounded kind've interesting  Dry spaghetti is sautéed in lots of olive oil, w/chopped garlic, oregano and pepperoncini, until the noodles are toasted on the bottom.  Flip the noodles (kinda messy).
 

 
Then, add two ladles of a tomato broth.  I used 32 oz of beef bone broth and 12 oz of puréed tomatoes, heated in a pot until simmering.  Some recipes used broth and tomato paste, some just pureed cherry tomatoes, etc.  I was standing by with the splatter screen, but damn this sputtered and made a mess.  You're basically cooking the spaghetti "risotto style".  
 

 
Once the water is mostly gone (you can hear it, it goes from boiling to frying again), flip the noodles, add two more ladles of broth, and keep cooking.  I repeated this 4 or 5 times in total.  
Once the pasta is cooked, stop ladling in broth and raise the temp a bit until you hear the noodles frying again, to darken the bottom layer.  
 

 
That's how it looked in the article too, so I think I mostly did it right.
 
Very interesting flavor, but way too oily.  I could only eat about 3/4ths of it.  I'll file this one under "Glad I tried it once".  It does have me thinking about ways to toast dry spaghetti on the Egg, with some smoke, and then move it to the stove to finish more conventionally, hmm.  
 
Thanks for looking.  

Acn

4TheGrillOfIt

Smoked a Butterball turkey breast on the small.  Then made grilled cheeses with aforementioned  turkey, Brie and cranberry chutney.  Delicious!

GrateEggspectations

Sous-vided and torched canard confit with a homemade raspberry coulis of sorts, buttered and roasted baby potatoes and roasted Brussels sprouts with candied walnuts and freshly-grated Parmesan. 

(Edit: Fork prominence set at a solid 6/10.)

Legume

4TheGrillOfIt said:

Smoked a Butterball turkey breast on the small.  Then made grilled cheeses with aforementioned  turkey, Brie and cranberry chutney.  Delicious!

Sourdough?

Some posts speak to me, this one sings to me.

caliking

GrateEggspectations said:

Sous-vided and torched canard confit with a homemade raspberry coulis of sorts, buttered and roasted baby potatoes and roasted Brussels sprouts with candied walnuts and freshly-grated Parmesan. 

...

(Edit: Fork prominence set at a solid 6/10.)

Kids are with grandma this weekend?

That's a well executed cook/meal. Nicely done, sir.

4TheGrillOfIt

@Legume Thanks!  Good eye—sourdough. We will definitely be making more of these.  

GrateEggspectations

caliking said:

GrateEggspectations said:

Sous-vided and torched canard confit with a homemade raspberry coulis of sorts, buttered and roasted baby potatoes and roasted Brussels sprouts with candied walnuts and freshly-grated Parmesan. 

...

(Edit: Fork prominence set at a solid 6/10.)

Kids are with grandma this weekend?

That's a well executed cook/meal. Nicely done, sir.

Thanks.

Unfortunately not. Maybe one of these days. 🙂

jadams03

4TheGrillOfIt said:

Smoked a Butterball turkey breast on the small.  Then made grilled cheeses with aforementioned  turkey, Brie and cranberry chutney.  Delicious!

I love smoked turkey breasts on the BGE, and that's a beauty! Sandwich is a power move with that, sir!