What Are You Chef-ing Tonight, Dr?

shtgunal3

Venison inner tenderloin carne asada for tacos

Canugghead

@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.

shtgunal3

Botch

Canugghead said:

@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.

I haven't tried it with onions yet but it worked beautifully on a bunch of mushrooms.  Bacon, not so much; it takes longer and (for me) not really better results.  

Canugghead

Botch said:

Canugghead said:

@GrateEggspectations It was good, although the onion browning hack is my favourite since it's the most hands on time consuming task in my curry cooking.

I haven't tried it with onions yet but it worked beautifully on a bunch of mushrooms.  Bacon, not so much; it takes longer and (for me) not really better results.  

agree, no more grease soaked mushrooms 

bbracey21

Just a few chicken wings. Meat Church’s honey hog & holy gospel (50/50). Indirect at 400° for 50 mins. Drizzled some Alabama white sauce on them after they came off. 

4TheGrillOfIt

Tonight it’s something different—pork short ribs.  I have never seen these in stores, but the good folks at Porter Road and Snake River offer these.  They come from the rib cage of the pig next to the shoulder.  They had a nice balance of fat and meat, very porky.  Delicious.

Ozzie_Isaac

Collard greens, tried again.  They were too salty for me yesterday.  Still a touch too salty, but much better.

Also, prepping greens is a major pain.  I need to figure out a faster way to wash, clean, and cut the stem out.

Dyal_SC

@Ozzie_Isaac , I’m not sure if it’ll work with collards, but throwing a sliced potato or two in with boiled peanuts that have been over salted helps soak up the excess sodium. Collards go great with rutabagas…. I bet if you throw a chopped rutabaga in there, it’ll help soak up some of the salt.  Win win.  

LetsEat

LetsEat

French onion soup and bomabay martini…no wine in the cellar!

lousubcap

@LetsEat - Great way to play the trade off right there. You won!   Soup looks fantastic as well. 

Gulfcoastguy

Ozzie_Isaac said:

Collard greens, tried again.  They were too salty for me yesterday.  Still a touch too salty, but much better.

Also, prepping greens is a major pain.  I need to figure out a faster way to wash, clean, and cut the stem out.

I can’t speed the cleaning part much but to strip a d chop I have a method. Lay a leaf on a cutting board and using a sharp knife run it on either side of the center stalk. Grab the end and pull the stalk out. Stack each leaf on top of the previous one on another cutting board. Roll the leaves into a fat cigar. Cut crosswise like dicing a carrot every 3/8 or 1/2 inch or so. That cut the veins that weren’t removed smaller, easier to cook and more tender. It works with kale also.

MasterC

Chops, seasoned with Dizzy Pig Peruvianish, salt and pepper then bge habenaro sauce 
Sous vide potato wedges, olive oil and herbs then grilled and finished with parmason cheese
Sous vide butter poached carrots

GrateEggspectations

Some wings and nachos. 

Canugghead

GrateEggspectations said:

Some wings and nachos. 

Look good, need more green onion though and garlic is missing 

Acn

Lomo saltado

JohnInCarolina

@Acn - very nice!

Canugghead

Super easy and tasty, courtesy swmbo.
Steam eggplant about 12 min and put aside, stir fry some garlic and dried shrimp (optional) in oil, add Lao Gan Ma and salt to taste, add eggplant and mix. Taste even better day after.

caliking

@Canugghead - that sounds so good! I rediscovered eggplant 2ish years ago, and love it in all kinds of forms now. Will give this a shot.

Canugghead

@caliking You can roast or deep fry the eggplant too but more work and calories. I'm sure you'll take this up another level.

Calbbqer

FrostyEgg

OH YEAH! How long was that dry aged?

caliking

Canugghead said:

@caliking You can roast or deep fry the eggplant too but more work and calories. I'm sure you'll take this up another level.

We don't deep fry much, but one of my childhood favorites is eggplant rubbed with turmeric and salt, then pan-fried in a bit of mustard oil. Actually had some with dinner today! 

Acn

Spanish ratatouille with manchego and fried eggs.

Calbbqer

FrostyEgg said:

OH YEAH! How long was that dry aged?

21 days

Grogu

The wife knows I enjoy the cooking as much as the eating, so for Valentine’s Day she just gave me the raw ingredients and let me go. Fillets and asparagus on the egg using the eggspander to do two zone lowered direct for the steaks and raised indirect for the asparagus. Tried out some new black garlic powder on the asparagus, and I think it worked well.

lousubcap

@Calbbqer - bonus points for the caveman finish. 

Dyal_SC

Beef pot pie in the fridge, awaiting to be baked up tonight. Made with some leftover Mississippi pot roast, carrots, potatoes, etc.  Will be all for me since SWMBO and the kids wanted fast food for tonight. 

Hook_emHornsfan_74

Dyal_SC said:

Beef pot pie in the fridge, awaiting to be baked up tonight. Made with some leftover Mississippi pot roast, carrots, potatoes, etc.  Will be all for me since SWMBO and the kids wanted fast food for tonight. 

I love pot pies, even ones from the frozen section.   SWMBO doesn't like them so I usually indulge when she is out of town.  That looks amazing.