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What Are You Chef-ing Tonight, Dr?
Comments
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LoLCanugghead said:Surprised our three-lettered friend didn't comment on this^^^
Visalia, Ca @lkapigian -
Nope. I think I went too heavy on the seasoning and too light on the smoke. I rushed it, due to some mid-stream f*ups on my part.pgprescott said:Looks lovely, did it pick up any smoke?
The beef was good, but there are some things I will change on my next go around.Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Oh well, corned beef is delicious as well. It's a win either way. Plus you get to try again for perfection. Win-Win-Win!Ozzie_Isaac said:Nope. I think I went too heavy on the seasoning and too light on the smoke. I rushed it, due to some mid-stream f*ups on my part.
The beef was good, but there are some things I will change on my next go around. -
Going all out and testing my skills. Hot dogs and Pringles.
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Dyal_SC said:Going all out and testing my skills. Hot dogs and Pringles.
im holding out for the hot dog with ketchup flavored pringles
fukahwee maineyou can lead a fish to water but you can not make him drink it -
How do you score your hotdogs?Dyal_SC said:Going all out and testing my skills. Hot dogs and Pringles.
I prefer a nice wide cross-hatch pattern, and little char.Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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I can’t really tell a difference when I’ve scored them, so I usually don’t do it. Just a hot skillet usually. Char is good. Costco’s Kirkland brand all beef hotdogs have become my favorite.Ozzie_Isaac said:How do you score your hotdogs?
I prefer a nice wide cross-hatch pattern, and little char. -
I think the cross-hatch holds condiments better too, but I often forget to score, and thankfully the hotdog gods are a very forgiving lot. Much nicer than brisket gods.Dyal_SC said:I can’t really tell a difference when I’ve scored them, so I usually don’t do it. Just a hot skillet usually. Char is good. Costco’s Kirkland brand all beef hotdogs have become my favorite.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 have apparently not met my 11 year old daughter. Forgiving is not the term for if her hot dog is not cooked to specOzzie_Isaac said:I think the cross-hatch holds condiments better too, but I often forget to score, and thankfully the hotdog gods are a very forgiving lot. Much nicer than brisket gods.
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I forgot about the child aspect. A hot dog can be both too browned and under browned at the same time. Children are the hardest to please.Grogu said:You have apparently not met my 11 year old daughter. Forgiving is not the term for if her hot dog is not cooked to specDon't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Pork tenderloin. One at 135 and one at 140. Plan to see which I like best.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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How long are you cooking them for?Ozzie_Isaac said:Pork tenderloin. One at 135 and one at 140. Plan to see which I like best."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 -
2.5 hrs is the plan.JohnInCarolina said:How long are you cooking them for?Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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I doubt you’ll notice a huge difference between the two. It’ll be fairly slight I think, but it might be enough where you have a clear preference.Ozzie_Isaac said:2.5 hrs is the plan."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 -
My Gran used to make a soup/ chowder-ish with catfish heads. I loved it as a kid. Miss her cooking.Canugghead said:
Suggested trying to make it for my wife several times over the years, always get told that I would be the only one eating it. -
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I often cook things that only I will eat. Sometimes others join in once they see it is good, sometimes I toss it all.PoppasGrill said:My Gran used to make a soup/ chowder-ish with catfish heads. I loved it as a kid. Miss her cooking.
Suggested trying to make it for my wife several times over the years, always get told that I would be the only one eating it.Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Penne pasta with broccoli and pesto sauce. With garlic chili olive oil and farmers cheese. Not the best looking dish in the world. Still pretty good. The pasta was cooked in the sauce. helped soak up all the flavors and makes the sauce creamy.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I preferred the 140. 135 was just a touch too pink and soft for my palate that was raised on shoe leather pork. It is subtle, but not insignificant.JohnInCarolina said:I doubt you’ll notice a huge difference between the two. It’ll be fairly slight I think, but it might be enough where you have a clear preference.
I seared them both in a pan with just butter. I think the IT probably ended closer to 140 and 145 respectively. I will stick with spus vide at 140 from now on. Unless I try 137, but at that point I expect the little piggy to be more of a factor.
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 still haven't defined an upper limit, I'd go get a case of tenderloins, do it right, overdo it.Ozzie_Isaac said:I preferred the 140. 135 was just a touch too pink and soft for my palate that was raised on shoe leather pork. It is subtle, but not insignificant.
I seared them both in a pan with just butter. I think the IT probably ended closer to 140 and 145 respectively. I will stick with spus vide at 140 from now on. Unless I try 137, but at that point I expect the little piggy to be more of a factor. -
145F is as low as I can go when I cook tenderloin for my relatives. Last time that I did that I marinated them overnight with a wet rub. Then I let the nephew cook them on his Dad’s gasser, loaning him my meat thermometer. They all loved it and now he knows how to do it.
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"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 -
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@Acn looks good what spices did you use?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Homemade Not Texas Chili.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Stuffed, bacon and mushroom stuffing and provolone cheese, pork loin with mashed potatoes and corn.
Fort Wayne Indiana -
@texaswigtexaswig said:@Acn looks good what spices did you use?
Thank you. The spice rub was tossed with eggplant and red onion prior to broiling them and then sautéed in the stew was made up of cumin, allspice, kosher salt, and pepper. The stew also had minced cilantro stems and lemon zest and juice. This is the full recipe:
LBGE
Pikesville, MD
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@Acn thanks that looks awesome. Something different for sure.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
....___________
"They're eating the checks! They're eating the balances!"
Ogden, UT
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Made some instapot beef stroganoff. Been hesitant using the instapot for noodle recipes since the starch stays in. Was right. Too starchy for me, but the family liked it.
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