What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

Lobster rolls.  Not really chefing, mostly just warming.

fishlessman

Ozzie_Isaac said:

Lobster rolls.  Not really chefing, mostly just warming.

just the right amount of mayo

Dyal_SC

I like ‘em big and juicy. 

WeberWho

Chili.

4TheGrillOfIt

Ozzie_Isaac said:

Lobster rolls.  Not really chefing, mostly just warming.

One of the best dishes in the universe.  Last time I went to Maine I had lobster in one form or another at EVERY meal for a week.  By day three my BMs were terracotta.  

MasterC

Just a ho hum dinner
Sous vide 130° for 1.5 hours 
Dried and Rested for 10min 
Seared on the minimax for roughly 4min at 600°

Served with a baked sweet potato 

Enjoy

lousubcap

$$$ shot for the win right there.  Nailed it @MasterC, as if that was a surprise.  Eating quite well.  

GrateEggspectations

@MasterC

Calling that “ho hum” is pretty blasphemous. Fine looking meal!

Acn

I’ve been slack w/ photos lately.  Last night was veg fried rice, and this tonight, pork, butternut, and corn stew.  Photo taken before Cholula and cilantro added:

shtgunal3

MasterC

Chicken Fajitas 

Gulfcoastguy

Nothing worth filming yet. Soup, leftover pork loin, lentils, dried Aji Amarillo peppers that I raised and dried a couple years ago, onions, rotel. Also potatoes and kale if there’s enough room.

bbracey21

Sam’s Club had their fresh wing packs for $4 off the other day. 20 whole wings (40 piece) for $14. Don’t recall price per # but thought it was much cheaper to what I’ve seen lately. Cooked half the pack and vac sealed other half and put in the freezer for a later cook. 

Patted dried and left in fridge for about 4 hrs to dry out. Combo of Meat Church honey hog and holy gospel rub. Raised indirect @ 400° for 45 mins total cook time flipping half way thru. 1 chunk of hickory for a hint of smoke. 

Love wings on the egg. 

JohnInCarolina

bbracey21 said:

Sam’s Club had their fresh wing packs for $4 off the other day. 20 whole wings (40 piece) for $14. Don’t recall price per # but thought it was much cheaper to what I’ve seen lately. Cooked half the pack and vac sealed other half and put in the freezer for a later cook. 

Patted dried and left in fridge for about 4 hrs to dry out. Combo of Meat Church honey hog and holy gospel rub. Raised indirect @ 400° for 45 mins total cook time flipping half way thru. 1 chunk of hickory for a hint of smoke. 

Love wings on the egg. 

Love that spot you have there.  What a view!

Legume

We subscribed to a weekly CSA farm share for the winter and picked up our first box yesterday.  Tonight made roast chicken over carrots, Brussel sprouts, garlic, onion and shallots with a honey, miso, sesame oil and butter glaze.

Seared the chicken

Added veg and replaced the chicken

Finished and served.

I honestly thought I was going to get a box of turnips and cabbage, so I was pleasantly surprised.

dmchicago

Birras Enchiladas 

JohnInCarolina

dmchicago said:

Birras Enchiladas 

Dude

dmchicago

JohnInCarolina said:

dmchicago said:

Birras Enchiladas 

Dude

Not bad for a guy that doesn’t know what day it is. 

caliking

The above 2 cooks are like " Boom!"... Then, "Boom!" again. 

  

Battleborn

JohnInCarolina said:

dmchicago said:

Birras Enchiladas 

Dude

Wish there was a love button, those look amazing. 

pgprescott

lousubcap

Dang- heavy hitters here, especially for a Friday night.  Great plates and magazine quality photos as well.  

JohnInCarolina

johnmitchell

Oxtail over garlic mashed potatoes and peas.

dbCooper

JohnInCarolina

JohnInCarolina said:

I’m guessing the dislike is from our resident Papa Murphys proselytizer.

caliking

Goddaaamn!!! What's going on up in here??

GrateEggspectations

Striploin, roasted potatoes, and an unbelievably good kale salad made by my gal. 

littlerascal56

This T-bone was huge, so I cut the filet off for another cook. Melt in your mouth strip, and the puppy gets the bone!

Legume

Unbelievable @johnmitchell.