What Are You Chef-ing Tonight, Dr?

Tbent

Breakfast 

ColtsFan

Made a sammich. 

Wolfpack

Pork butts were on sale for $0.97/lb so picked up 2- trying to decide whether to cook one or both...

ColtsFan

Wolfpack said:

Pork butts were on sale for $0.97/lb so picked up 2- trying to decide whether to cook one or both...

It freezes so well, I’ll often do 2-3 at a time

GATraveller

Ozzie_Isaac said:

I had someone else Chef this for me.

Love the presentation. Ours is always slung in a bowl and covered in Yum Yum/chili garlic sauce. 

GATraveller

The beginning of Mexican chopped chicken salad. 

Buckwoody Egger

Testing sideways. iPhone pics. The zoom-in pic was originally landscape but cropped portrait (not rotated).  The sideways pic mid-cook was taken portrait. The pre-cook pic was taken landscape. First time doing burgers in cast iron and they were great!  When dome stayed open i used the advice from here about closing the lower vent— great advice. 

Buckwoody Egger

Using iPhone. If you switch to full site instead of mobile, it does not rotate the pic  

Eggpharmer

SciAggie

@Tbent Oh my those look good. 

Ozzie_Isaac

GATraveller said:

Ozzie_Isaac said:

I had someone else Chef this for me.

Love the presentation. Ours is always slung in a bowl and covered in Yum Yum/chili garlic sauce. 

It was not my handy work. When I make it, it is served in a large bowl and people scoop out what they want into their plate.

shtgunal3

I cheffed my very first beer can chicken. I always spatchcock. Had to pour a bottle of beer into an empty Dr Pepper can as I had no canned beer available. No pics so you’ll have to take my word for it. About to chef some meatball subs for dinner. The chicken will be used throughout the week.

lousubcap

I'm not gonna pretend to be a chef (I did spend a summer as a short order cook at a golf course snack bar...count?) or Dr but I did play with the stick burner today (no BGE so another strike and that makes three and out!)
Porter Road dry aged beef back ribs- 

They were good-excuse my hack job and lack of positioning/placement skills-
(Gotta have the $$ shot!)

Stay healthy and safe out there!

Foghorn

Those look outstanding @lousubcap - and I know those are your favorite - so it must have been a great day playing with fire and smoke.

Tbent

lousubcap said:

I'm not gonna pretend to be a chef (I did spend a summer as a short order cook at a golf course snack bar...count?) or Dr but I did play with the stick burner today (no BGE so another strike and that makes three and out!)
Porter Road dry aged beef back ribs- 

They were good-excuse my hack job and lack of positioning/placement skills-
(Gotta have the $$ shot!)

Stay healthy and safe out there!

My limited experience with beef back ribs was all bone and very little good meat, so I haven’t cooked any for probably 10 years. Those look unbelievably good! I need to revisit and find a good source. 

GrateEggspectations

lousubcap said:

I'm not gonna pretend to be a chef (I did spend a summer as a short order cook at a golf course snack bar...count?) or Dr but I did play with the stick burner today (no BGE so another strike and that makes three and out!)
Porter Road dry aged beef back ribs- 

They were good-excuse my hack job and lack of positioning/placement skills-
(Gotta have the $$ shot!)

Stay healthy and safe out there!

A Sunday well spent, right there. I’d do more beef ribs if they were more accessible and cheaper in my area. Hopefully you followed these up with a nice rip behind a growling V8. Happy Sunday (or Saturday, as you might call it). 

lousubcap

@GrateEggspectations - never hit the road after a protracted cook given the adult supervisory beverages involved.  However, rolling the tires Monday for the adrenaline rush.  If the weather guessers are even close it should be around 16*C at launch with sunshine and blue sky.  Thanks for the inspiration.  

Legume

Jackpot Frank, jackpot.

Botch

Tbent said:
My limited experience with beef back ribs was all bone and very little good meat, so I haven’t cooked any for probably 10 years. Those look unbelievably good! I need to revisit and find a good source. 

@Tbent , I had the same experience, and I guess there are two types of beef ribs out there; plate, which is what the good Cap'n cooked, and another type, (name escapes me) and I think you and I both bought.  They look like the rib cage of a venison roadkill from last October, yes?    

Acn

Rice bowl with collards, ribeye, and a corn remoulade.

lousubcap

The ribs I cooked tonight are the beef back ribs-the same general anatomy for the cow as the pork back ribs for a pig.  The whole section of ribs 6-7 bones weigh around 3-4 lbs NAMP # 124.  
Beef plate ribs are the home of the dino bones - NAMP #123A.  When I get these-they run 7-8 lbs for 3 bones.  This cut is the home of "brisket on a stick."
Beef chuck short ribs are NAMP 130 designated and are the 3-4 inch long ribs with the meat on top of the bone that you normally find called short ribs.
BTW- NAMP is the North American Meat Processors Association.  Next time you visit your local butcher, speak in NAMP numbers- judge the reaction/response.
That's way more than I need to process tonight.  
Stay healthy and safe out there.  

Tbent

Botch said:

Tbent said:
My limited experience with beef back ribs was all bone and very little good meat, so I haven’t cooked any for probably 10 years. Those look unbelievably good! I need to revisit and find a good source. 

@Tbent , I had the same experience, and I guess there are two types of beef ribs out there; plate, which is what the good Cap'n cooked, and another type, (name escapes me) and I think you and I both bought.  They look like the rib cage of a venison roadkill from last October, yes?    

No. You’re right, there are more than one type of beef ribs, but he cooked back ribs. I’ve cooked plenty of plate ribs. He just made those roadkill ribs we’ve tried to cook before look edible and then some. Chef-ing indeed!

Tbent

lousubcap said:

The ribs I cooked tonight are the beef back ribs-the same general anatomy for the cow as the pork back ribs for a pig.  The whole section of ribs 6-7 bones weigh around 3-4 lbs NAMP # 124.  
Beef plate ribs are the home of the dino bones - NAMP #123A.  When I get these-they run 7-8 lbs for 3 bones.  This cut is the home of "brisket on a stick."
Beef chuck short ribs are NAMP 130 designated and are the 3-4 inch long ribs with the meat on top of the bone that you normally find called short ribs.
BTW- NAMP is the North American Meat Processors Association.  Next time you visit your local butcher, speak in NAMP numbers- judge the reaction/response.
That's way more than I need to process tonight.  
Stay healthy and safe out there.  

Thanks for the info. Very helpful!

nolaegghead

nolaegghead

Freezer diving.  Pork roast via SV.

FarmingPhD

nolaegghead said:

Tell me about those potatoes, please. 

GrateEggspectations

lousubcap said:

@GrateEggspectations - never hit the road after a protracted cook given the adult supervisory beverages involved.  However, rolling the tires Monday for the adrenaline rush.  If the weather guessers are even close it should be around 16*C at launch with sunshine and blue sky.  Thanks for the inspiration.  

That’s a good policy. 

Appreciate the F to C conversation, btw. It’s -18 not factoring in the windchill now, but believe it or not, we’re supposed to be hitting 9 on Wednesday and 11 on Thursday. The white stuff doesn’t stand a chance. 

fishlessman

nolaegghead

@FarmingPhD I took some multi-colored fingerling potatoes and cut them into halves/quarters, tossed with some vindaloo seasonings, salt, pepper and raw spanish olive oil, roasted in the oven at 400F until done (crispy).  Melted half a stick of butter in a pan, tossed them in the butter right before serving. 

(not in pictures) Served with some sour cream.

SonVolt

fishlessman said:

Fried testies?