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What Are You Chef-ing Tonight, Dr?
Comments
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@texaswig - great looking Cubano. One of, if not the top favourite (nod) sandwich for me.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Haven’t done many (any?) pasta in the IP, but have been meaning too. caliprince likes the creamy kind of mac now, so need to step up.texaswig said:@Acn We do a lot of pasta and the instantapot. So fast and easy clean up. instantapot mac and cheese is as easy as it gets.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
This was the one we did:caliking said:Haven’t done many (any?) pasta in the IP, but have been meaning too. caliprince likes the creamy kind of mac now, so need to step up.
These are a couple others we really like from the same book (Milk Street Fast and Slow)
LBGE
Pikesville, MD
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@lousubcap thanks man.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Thanks @Acn! Much appreciated.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Some tri tip with a deglazed Chimichurri pan sauce.
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My wife picked up pizza from her favorite local place. I don't even know what style you would call it. But it's good. Three pizzas 45 bucks. I need to get busy and start making more pizza at home.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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Pistachio crusted pork tenderloin with a white wine cream sauce, my version of Nola’s potatoes au gratin. Came out pretty good!
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Sous vide start, cast iron finished
Parmason and panko crusted pork chop, herb de Provence potatoes with asparagus
Fort Wayne Indiana -
Thanks for sharing, tried it today and I'm a fan now.pgprescott said:Just carefully cut lengthwise on the bone then along side of it a bit on each side to splay the meat out. It doesn’t show up real good in that picture but the bottom side will show bare bone. Gives a bit more surface area to season and they eat much better than regular legs imo. I didn’t take a bunch of time removing tendons but did cut off ones that presented themselves. I did these at 275 for about an hour and then bumped to 350 for 15-20 minutes I believe. I will do it this way from now on most likely. Big fan. You never know about the stuff you see on YouTube or tik tok etc.., but this one is a winner.
canuckland -
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I was shocked by how much I preferred them to traditional leg cooks. Glad you enjoyed them as well.Canugghead said: -
Wagyu burgers, served on Portuguese sweet buns and featuring cream cheese, chipotle barbecue sauce, sweet onions and a smattering of mayo.
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Damn son!!GrateEggspectations said:Wagyu burgers, served on Portuguese sweet buns and featuring cream cheese, chipotle barbecue sauce, sweet onions and a smattering of mayo.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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A small prime rib, scallops, shrimp, brussels, and maters and some other good stuff!
Dirty forks and all!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
@GrateEggspectations - even at my age I have never gone down the cream cheese on a burger road. But that looks like a winner right there. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That may be the best name for a rig like that I have ever heard 😂😂😂SonVolt said:Got Big Daddy Butt-Pounder ready to roll for tomorrow. 5 pork butts, several racks of ribs and an assortment of smoked sausages.
Keepin' It Weird in The ATX FBTX -
chilli
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Requesting deetz on that chix dip when you get a chance!caliking said:Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I feel like now is a good time to formally invite you to the next World Cup finals at my place.caliking said:Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. -
Chicken + melty stuff + seasoning + fire.JohnInCarolina said:Requesting deetz on that chix dip when you get a chance!
You're welcome.Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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You are not the person I asked man! And with good reason!Ozzie_Isaac said:"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
He’s right, though!JohnInCarolina said:You are not the person I asked man! And with good reason!
smoked the breasteses from a whole chix. Go heavy on the smoke (pecan in this case; DP Peruvian-ish for the rub). Pick the meat off the bone, and pulse in a food processor for a bit.Recipes usually call for cream cheese 8oz, ranch dressing vs. mayo vs. sour cream 1 cup, vinegary hot sauce e.g. Frank’s 1 cup, cheddar cheese vs. mozz for meltiness, rub 1-2 tsp (sweeter rub works well, IMO). Then, bake until bubbly. I added some garlic, chopped GBP, cilantro. Subbed Crystal hot sauce. Baked until bubbly, in the toaster oven.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Would be happy to come!GrateEggspectations said:I feel like now is a good time to formally invite you to the next World Cup finals at my place.You’ll be hard pressed to find someone less interested in sports than I am. caliqueen is the soccer/football and cricket fan in the house. I’m just in it for the eats, and the booze
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Yes I did understand that Ozzie was right (even if being a wise-ass - sigh) but mostly what I wanted to see was what your twists would be. Which you have now provided - thanks!caliking said:He’s right, though!
smoked the breasteses from a whole chix. Go heavy on the smoke (pecan in this case; DP Peruvian-ish for the rub). Pick the meat off the bone, and pulse in a food processor for a bit.Recipes usually call for cream cheese 8oz, ranch dressing vs. mayo vs. sour cream 1 cup, vinegary hot sauce e.g. Frank’s 1 cup, cheddar cheese vs. mozz for meltiness, rub 1-2 tsp (sweeter rub works well, IMO). Then, bake until bubbly. I added some garlic, chopped GBP, cilantro. Subbed Crystal hot sauce. Baked until bubbly, in the toaster oven."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I love the very causal mention of garlic, as if it was an afterthought.
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Legume said:I love the very causal mention of garlic, as if it was an afterthought.
But when translated - " I added some garlic" = 3 heads of same.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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