What Are You Chef-ing Tonight, Dr?

caliking

Ozzie_Isaac said:

Spaghetti with fermented tomatoes and onions.  These were fermented with Carolina Reapers and definitely add a nice kick.

I really want this. Looks and sounds absolutely killer. 

caliking

Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano,  pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again. 

Ozzie_Isaac

caliking said:

Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano,  pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again. 

My goodness!  I'll trade!

Canugghead

caliking said:

Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano,  pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again. 

Drool!
So much going on... GG as platesetter? Always wanted to try pre SV smoke, I recall @Skiddymarker who's big with that, miss him. I also like to use extra grid for the protein, great for rotation if needed, and retrieval. 

caliking

Canugghead said:

caliking said:

Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano,  pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again. 

Drool!
So much going on... GG as platesetter? Always wanted to try pre SV smoke, I recall @Skiddymarker who's big with that, miss him. I also like to use extra grid for the protein, great for rotation if needed, and retrieval. 

 I leave the GrillGrates in more out of laziness than anything else But, yes it works well as a heat deflector. I figure that leaving it in gives me a ready spot for searing, if needed. And, yep the little rack comes in handy. 

This may be the first time I smoked the protein, then SV'ed. It was a win! Was a bit worried that the smoke was too heavy, but it mellowed out nicely after the overnight SV, then several hours in the fridge. Pretty easy cook, as its sort of split up. Will definitely do this again.

Canugghead

@caliking , embarrassed to ask if it was cold or hot smoked?

JohnInCarolina

Going to try a twist on that recipe for French onion pasta that is making the rounds these days.  The twist is that I'm going to add some smoked kielbasa.  After all, everything tastes better with smoked kielbasa, does it not?  

I'll try to snap a few pics if it comes out halfway decent, or even if it doesn't. 

caliking

Canugghead said:

@caliking , embarrassed to ask if it was cold or hot smoked?

Hot. 275F x 2ish hrs. 

FrostyEgg

I definitely gotta try a pre SV smoke! Still trying to find a source for beef cheeks where i'm at. @WeberWho any ideas?

Doing a few racks of spares today. Honey hog for the rub. Pecan wood for the smoke.

 

GrateEggspectations

Homemade mac and cheese for the kidlets.

JohnInCarolina

French onion pasta with smoked kielbasa.

Canugghead

JohnInCarolina said:

French onion pasta with smoked kielbasa.

Thinking of trying this viral dish, saw a couple of recipes that are sans cream and easy on cheese that I like. Lan Lam's onion caramelisation technique should come in handy. 

lousubcap

JohnInCarolina said:

French onion pasta with smoked kielbasa.

Looks and sounds great.  Now time for the review...

JohnInCarolina

Canugghead said:

JohnInCarolina said:

French onion pasta with smoked kielbasa.

Thinking of trying this viral dish, saw a couple of recipes that are sans cream and easy on cheese that I like. Lan Lam's onion caramelisation technique should come in handy. 

Yep.  I used the recipe the Washington Post put up.  No cream.  Just onions, stock, some port wine, and Gruyere.  Very easy.

Acn

JohnInCarolina

lousubcap said:

JohnInCarolina said:

French onion pasta with smoked kielbasa.

Looks and sounds great.  Now time for the review...

I recommend it.  It’s really pretty easy to make and the flavor is great.  The kielbasa added a lot. I think otherwise the dish would be a little boring.  

Here’s the recipe I followed:

https://www.washingtonpost.com/food/2023/02/17/french-onion-pasta-recipe-tiktok/#recipe

FrostyEgg

GrateEggspectations

@frostyegg

Looks like a nice finish.

Jstroke

FrostyEgg said:

Not gonna lie, those look pretty killer, well done.

shtgunal3

^^^Indeed they do^^^

bbracey21

What are you chef-ing “this morning” edition?
Waiting for the large to set in for this 11# brisket. 4 AM came real early this morning. 

mehsrea

Sous vide boneless ribeye. Seared at 600 on the Egg. Delicious.

JohnInCarolina

mehsrea said:

Sous vide boneless ribeye. Seared at 600 on the Egg. Delicious.

That is glorious!  What time and temp did you go with on the SV?

lousubcap

@mehsrea - That is getting it done right there, from the $$ to the crust.  Way to bring it home. 

mehsrea

I did 147 because I’m also doing some ribs. Steak went into SV frozen (with seasoning in the bag) so I gave it about 2 hours or so. Ribs are still going.

@JohnInCarolina you and I have similar beer tastes. I enjoyed an Other Half DDH double mosaic, as well as my beloved Troeg’s Nugget Nectar. What’s good with you lately?

mehsrea

lousubcap said:

@mehsrea - That is getting it done right there, from the $$ to the crust.  Way to bring it home.  

Thank you!

JohnInCarolina

mehsrea said:

I did 147 because I’m also doing some ribs. Steak went into SV frozen (with seasoning in the bag) so I gave it about 2 hours or so. Ribs are still going.

@JohnInCarolina you and I have similar beer tastes. I enjoyed an Other Half DDH double mosaic, as well as my beloved Troeg’s Nugget Nectar. What’s good with you lately?

Whoa that's a lot higher than I would have guessed for a temp.  Maybe with it being frozen it didn't quite get to much more than 130F before you seared, even after a couple of hours in the bath.

I need to re-stock my Other Half supply.  They're pretty hard to beat in my experience.  Troeg's makes great beer, I pretty much love all of their stuff.  

Dyal_SC

Finally getting around to smoking the baby backs that have been in the fridge. 

Mr1egg

Family day here in canada so had a few people over.

Mr1egg