What Are You Chef-ing Tonight, Dr?

lousubcap

@GrateEggspectations - Beautiful cook right there.  Congrats and bonus points for the fork placement.  

Buckwoody Egger

Experienced a pretty big disparity in temp between meaty areas in the top of the butts versus the bottom under the bone. Ended up flipping, rotating for a while then wrapped in butcher paper to correct.  Really worked well and then finished out of the wrap.  The abt’s are made with sweet peppers and Hormel black label thick bacon. Color matched the pepper to the rub on the bacon..  red = spicy, orange = medium, yellow = none.  The lone strip of bacon?  Chefs treat of course. Happy Sunday everyone!

lousubcap

Looks great @Buckwoody Egger.  Different ABT cook method then I use.  I run indirect with drip pan to catch the rendered bacon fat.  However you get there is all that matters.  
Great colour (nod) on those butts.  

Buckwoody Egger

Thanks— have debated going indirect on the abt’s often and definitely will when time allows (sometimes with just a piece of foil) but this was a quick one. And pulled them as cheese was falling and smoking as well. More noteworthy may have been echoing brisket advice in my head as I navigated time and temp to the end result…. “probes like buttah” and “cow drives the cook”.  Solid advice for the pig in a pinch. 

Battleborn

Brunch for the boss and I. 

Legume

Battleborn said:

Brunch for the boss and I. 

Approve!

BigGreenKev

Botch said:

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.  

Had those same plates growing up! Brings back memories as soon as I saw the plate.

lousubcap

@Battleborn - Great egg cook on that banquet.  I routinely am challenged with achieving that quality visual.  But always forward.  Looks delicious.  

shtgunal3

Spatched a bird for the wife to use in chicken dumplings tomorrow night.

texaswig

Carne Adovada . Chunks of pork braised at 325 for two and a half hours in a sauce I made from New Mexico red chilies with garlic and spices.  First time I've made it and it was crazy good.

Legume

My bad luck following @texaswig.

Wife made a pot of white bean chicken chili with cornbread.  Happy happy.

texaswig

those are some good looking legumes...@Legume haha 

caliking

texaswig said:

Carne Adovada . Chunks of pork braised at 325 for two and a half hours in a sauce I made from New Mexico red chilies with garlic and spices.  First time I've made it and it was crazy good.

Fvck. Raichlen's coming for that pic. 

texaswig

@caliking I'll still find that whole photo stealing thing Hilarious. The worst part is there's not another outdoor cooking personality that I know of that has more money behind them. 

fishlessman

copied out sonvolts rigatoni recipe and went to the store. oxtails yes, porknecks no. subbed out for added babybacks, lamb shank steaks and fennel italians. what could go wrong.....nothing. well except for lousy pics

TEXASBGE2018

Put it in the wrong thread. Cooking this tonight. Wagyu Cheesesteaks.

Thatgrimguy

TEXASBGE2018 said:

Put it in the wrong thread. Cooking this tonight. Wagyu Cheesesteaks.

NOOOOO!!! Why would you do this!?!?  For real though, was it noticably better or just super greasy? I imagine it being way too greasy.

4TheGrillOfIt

JohnInCarolina

pig shots from Sat night - always a hit

Thatgrimguy

4TheGrillOfIt said:

Mouthwatering!!!!

TEXASBGE2018

Thatgrimguy said:

TEXASBGE2018 said:

Put it in the wrong thread. Cooking this tonight. Wagyu Cheesesteaks.

NOOOOO!!! Why would you do this!?!?  For real though, was it noticably better or just super greasy? I imagine it being way too greasy.

I always use Wagyu for cheesesteaks. I've never found it too greasy. The onions probably help a bit with that. We aren't talking a SRF gold here. This is a Heartbrand American Wagyu ribeye from Kroger. It's on par with a good prime.

lousubcap

No wagyu or other amped up cook here but I did have a small (12") pan paella cook on the agenda.

The greens are jalapenos and asparagus.  Simple protein load with shrimp and buried are a few chunks of already cooked pork belly.  
Did nail the soccarat (aka paella $$ shot) -shout out to @SciAggie for the fork tyne indicator.

Thanks for lookin.

caliking

I'd hit that.

SonVolt

fishlessman said:

copied out sonvolts rigatoni recipe and went to the store. oxtails yes, porknecks no. subbed out for added babybacks, lamb shank steaks and fennel italians. what could go wrong.....nothing. well except for lousy pics

Nice! So what did you think?

SonVolt

Lamb Chops on my ghetto GrillWorks setup. 

caliking

SonVolt said:

Lamb Chops on my ghetto GrillWorks setup. 

...

Dude...

fishlessman

SonVolt said:

fishlessman said:

copied out sonvolts rigatoni recipe and went to the store. oxtails yes, porknecks no. subbed out for added babybacks, lamb shank steaks and fennel italians. what could go wrong.....nothing. well except for lousy pics

Nice! So what did you think?

very good, after reading the recipe i cut back on some of the salt, everything gets salted.  next time ill do a bunch of lamb shanks. i have been using this recipe from the scary lady but will like to see how the gravy braise recipe works

the scary lady recipe

https://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe-3381367

kl8ton

SonVolt said:

Lamb Chops on my ghetto GrillWorks setup. 

That's not ghetto. That's genius. Awesome!

Legume

Filled the pellet grill with a pork belly for burnt ends.  These are for tomorrow night, but I won’t need all of them, so I will do the first stage cook today, hold some over to finish tomorrow and vacuum seal the rest and freeze to save for another day.  I haven’t tried par cooking and then freezing before, but I have done the two stage cook over two days before and it’s just less stress day of when I have other things I’m working on.

littlerascal56