What Are You Chef-ing Tonight, Dr?

Ragingirishman2

Pork ribs with layers of honey hog and Texas sugar rub, then brushed with a homemade sauce.

Leopoldstoch

lousubcap

Nice bark on that one!

Leopoldstoch

lousubcap

Impressive $$ shot right there.  Delivered quite a ring as well. 
Deets on the cook-beef grade, post-trim weight, cook temp and time, finish temp when you nailed the feel,  FTC duration?  
Beyond the above, any key tricks you would like to share?  

Leopoldstoch

16 hours at 230ish turned out incredible!! 18lb full brisket.

Legume

damn.  excellent result.

Leopoldstoch

lousubcap said:

Impressive $$ shot right there.  Delivered quite a ring as well. 
Deets on the cook-beef grade, post-trim weight, cook temp and time, finish temp when you nailed the feel,  FTC duration?  
Beyond the above, any key tricks you would like to share?  

Of course! SRF Black grade. 18lbs post trim. Post oak wood. Started at midnight, and cooked around 220-230 all night/day. Wrapped in butcher paper at around 165. Pulled at around 198 and wrapped and rested for roughly 90-120 minutes before diving in. 

All in all was my longest cook taking roughly 16 hours, and didn’t surpass 200 in the flat, but probed like butter. Turned out delicious!!

caliking

JohnInCarolina said:

Pistachio crusted pork tenderloin with a white wine cream sauce, my version of Nola’s potatoes au gratin.  Came out pretty good!

Meant to say earlier that this looks ridiculously good. 

caliking

Leopoldstoch said:

16 hours at 230ish turned out incredible!! 18lb full brisket.

This pic...

caliking

Legume said:

I love the very causal mention of garlic, as if it was an afterthought.

to be honest, it was. Had 3-4 grated cloves leftover from pizza trials (last night; dark outside; no pics) so threw them in.

Actually paused for a nanosecond to ask myself, " would garlic work in this?", and then almost passed out from laughing so hard.

lousubcap

@Leopoldstoch - many thanks for the info.  Livin large right there and well deserved.
And the key piece that all should take away-the feel for the win.  198*F on this SRF beauty when victory was declared.  

dmchicago

Veal Crepe Manicotti 
Veal Ragu
Homemade Marinara 
Béchamel

caliking

@dmchicago that looks many  levels above what I’ve known as manicotti. 

dmchicago

caliking said:

@dmchicago that looks many  levels above what I’ve known as manicotti. 

The crepes elevate the dish 

fishlessman

2.50 for a 1 pound porterhouse chop. thats a bargain.  better than yesterdays pats nightmare.

Mark_B_Good

Leopoldstoch said:

16 hours at 230ish turned out incredible!! 18lb full brisket.

Wow, that is the benchmark in my eyes. That must have tasted incredible!

shtgunal3

Venison backstrap cheesesteak sandwiches

SamIAm2

Picked this up at the local butcher shop in Melbourne on Saturday. "Full Blood Japanese Australian Chuck Steak", think that is the legalese labeling required since it can't technically be called Wagyu. Done with the cleanup after the Minimax clean burn so I'm ready to put this on when the baked potato in AF is about ready. @lousubcap - comments on the cook would be appreciated. It is a .95 lb piece of meat and expensive, but not as much as the SRF offerings there.

bbracey21

Couple pork tenderloins on a Monday. One with Meat Church’s holy gospel and the other has Weber’s steak & chop seasoning. Neither of them disappointed. 

Dyal_SC

Wasn’t really feeling dinner tonight, but got hungry later. Just whipped this up for a quick snack. Rosemary ciabatta olive oil bread, tzatziki, grilled peppers, grilled jalapeño’s, grilled onions, chopped steak with a little Worcestershire, and provolone cheese. Toasted up under the broiler. Might just be repeated. 

MasterC

Yep, yes sir I would

lkapigian

The Cen-Tex Smoker said:

show previous quotes

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. 

That may be the best name for a rig like that I have ever heard 😂😂😂

Nice Rig!

lousubcap

SamIAm2 said:

Picked this up at the local butcher shop in Melbourne on Saturday. "Full Blood Japanese Australian Chuck Steak", think that is the legalese labeling required since it can't technically be called Wagyu. Done with the cleanup after the Minimax clean burn so I'm ready to put this on when the baked potato in AF is about ready. @lousubcap - comments on the cook would be appreciated. It is a .95 lb piece of meat and expensive, but not as much as the SRF offerings there.

Just got here.  I'm guessing around 1 inch or 2.54 cm's thick.  I would go with a few quick flips (around 60 seconds per flip-eyeball the sear) on a hot grill or cast iron skillet. Somewhere in the 450-500*F range.  Salt (dry brine) a few hours or over-night (max) and go from the fridge straight to the cook.  Pull when a few degrees below your preferred temp but there are many here who can offer in sights and Google will have more.
If conflicted go with the above.  It works, at least with 3/4 inch A5 wagyu steak.  FWIW-

SamIAm2

@lousubcap - Thanks for your insights. I pretty much did that. The cut piece as a test showed a little to rare to it went back on for two flips. The fat down the middle didn’t render like the other fat so I cut that out and enjoyed the rest.

lkapigian

"Likes" to all the above cooks, all are over the top, going to see if I can hire a photographer for mine as they all look like there are taken on old Polaroid 

Ozzie_Isaac

No pictures, just an observation.  A few weeks ago I started making gravy and pan sauces from all the juices in the sous vide bags.  Tonight I sous vide some chicken thighs, sauced'em and put them under the broiler.  I made a fantastic sauce from the juice in the bags.  Stupid simple, and yet elevated the entire meal.  Now I am sad about all the amazing flavors I have thrown out over the years.  I have no idea why I didn't try this before.

lkapigian

Ozzie_Isaac said:

No pictures, just an observation.  A few weeks ago I started making gravy and pan sauces from all the juices in the sous vide bags.  Tonight I sous vide some chicken thighs, sauced'em and put them under the broiler.  I made a fantastic sauce from the juice in the bags.  Stupid simple, and yet elevated the entire meal.  Now I am sad about all the amazing flavors I have thrown out over the years.  I have no idea why I didn't try this before.

Yes sir , master the mother sauced 

texaswig

Last night I made pig candy crackers for Christmas gathering. 

caliking

Lookin' good @texaswig !

How do the crackers come into play? Do they get some smoke too, or just topped with the bacon after its done?