What Are You Chef-ing Tonight, Dr?

Wooderson

caliking said:

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Wooderson said:

caliking said:

@Wooderson - stew looks good, but love the bread. What's in it?

Whole grain sourdough. I have to come clean though,  i picked it up at the local farmers market.   I don't have the patience.  

No shade thrown, man. I bet it was great with that stew. That's a real comfort meal. 

Phenomenal bread and perfect for that stew.   They'll be getting my business in the future

Buckwoody Egger

American heartland tapas tonight. Turkey bacon wrapped around mini sweet peppers stuffed with 50/50 cream cheese and shredded cheddar. Gator hammock rub on the red peppers, holy smokes badia on orange and no rub on the yellow.  Pepper color and spice directionally aligned. Lil Smokies in the SS bin. Observed they got heat from the dome down and from fire up so they cooked quite evenly at that height (cgs expander on top of woo).  And yes of course the 7th slice of turkey bacon for the chef and dog. 

Really happy with the new hinge and handle kit (egg is from 2008). 

Have a great weekend everyone 

Eggpharmer

lousubcap

And the horse you rode in on.  HEB- what a place.  Only was fortunate enough to visit one a couple of years ago, but that company does it right from the stores to the community support. 

Ozzie_Isaac

Was watching Tik-Tok and they had this absolutely mind blowing sandwich concoction.  I decided to give it a whir.  I will definitely get on this train again....

texaswig

Chicken tinga sopas. 

dbCooper

Ozzie_Isaac said:

Was watching Tik-Tok and they had this absolutely mind blowing sandwich concoction.  I decided to give it a whir.  I will definitely get on this train again....

@Ozzie_Isaac - Very nicely done!  And done properly with Russian, not Thousand Island, dressing.

To stir the pot a bit... there are unscrupulous New Yorkers that claim The Reuben was invented there.  Slightly less scrupulous folks in Omaha claim it originated at the Blackstone Hotel there.  The true birthplace was the Cornhusker Hotel in Lincoln, NE.  Now you know.

Eggpharmer

Trying the foil boat method.

Ozzie_Isaac

@dbCooper thank you, and I agree on Russian for a Reuben.  1000Island is to sweet for me.  

Have to watch those New Yorkers.  They lay claim to all sorts of things that did not originate there.

Midwest doesn't get enough credit for their culinary prowess.  Horseshoe is another example, same as scrapple.

Eggpharmer

Dyal_SC

Some chorizos with cheese, fried egg, chili, raw onions and cilantro. On Hawaiian Rolls. The cheese and fried eggs were a nice touch. Lots of flavor.  

 

lousubcap

Eggpharmer said:

Love me the brisket cook challenge every time-You nailed it.  Congrats. 

Most fun cook you can have on the BGE.  Dang-and well deserved.  Enjoy the banquet. 

caliking

Ozzie_Isaac said:

Was watching Tik-Tok and they had this absolutely mind blowing sandwich concoction.  I decided to give it a whir.  I will definitely get on this train again....


...

Love this pic. A couple of sammich buddies. Hanging out. Just cookin'...

SamIAm2

First cook using MEATER+. This was a small, boneless pork butt - about 4.176 lbs. Brined using @YukonRon's recipe for a bit over 48 hours.

11 hours and 4 minutes for this cook but it didn't reach the temp the program set for the cook. Pulled at 199 F; my fault. Didn't clean out the ash from all the previous cooks and air flow was not as good as normal.

I would say rookie error but more a case of doing too many things at the same time. Laundry, draining and refilling the spa, and cooking on the large egg. That and old age.

Smells great and am not too worried about the food safety issue since I will heat it back up in microwave for sandwiches. 

Grogu

Ozzie_Isaac said:

@dbCooper thank you, and I agree on Russian for a Reuben.  1000Island is to sweet for me.  

Have to watch those New Yorkers.  They lay claim to all sorts of things that did not originate there.

Midwest doesn't get enough credit for their culinary prowess.  Horseshoe is another example, same as scrapple.

Mary Rose sauce is where it’s at.

Ozzie_Isaac

Grogu said:

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Ozzie_Isaac said:

@dbCooper thank you, and I agree on Russian for a Reuben.  1000Island is to sweet for me.  

Have to watch those New Yorkers.  They lay claim to all sorts of things that did not originate there.

Midwest doesn't get enough credit for their culinary prowess.  Horseshoe is another example, same as scrapple.

Mary Rose sauce is where it’s at.

 I have never heard of that sauce, but will check it out.

texaswig

Chicken nachos on fresh homemade chips. 

fishlessman

Ozzie_Isaac said:

@dbCooper thank you, and I agree on Russian for a Reuben.  1000Island is to sweet for me.  

Have to watch those New Yorkers.  They lay claim to all sorts of things that did not originate there.

Midwest doesn't get enough credit for their culinary prowess.  Horseshoe is another example, same as scrapple.

reubens and horse shoes would be two steps forward.....scrapple is six steps back.

fishlessman

emptied a bag of pollock out of the freezer for some chowda

texaswig

@Ozzie_Isaac That's a good looking sandwich. I've been wanting to try this recipe out. https://www.thefoodinmybeard.com/koreuben-the-korean-reuben/

texaswig

3rd meal I've made from the chicken tinga. Chicken tender grilled cheese. 

Legume

Big fire, one thigh.

Dyal_SC

Casserole with leftovers. A little this and that. Doubt the youngins will eat it. Smells good. 

LetsEat

Pi Day-2023-Blueberry

poster

Burgers. Blistered Shishito peppers and onions, horseradish sauce, chedder, and a fried egg

lousubcap

@poster - the fried egg on a burger is the ultimate winner on any burger.  You have definitely supplemented it with the accessories, horse radish sauce to provide the closer right there. 

GrateEggspectations

Took my kids through a “Hot Ones” challenge with the fridge’s mildest offerings. Paired with an episode of Hot Ones, for good measure. Everyone had fun and no tears. 

lousubcap

Way to get them into a flavour profile at an early age that too many consumers cannot comprehend and unfortunately do not appreciate due to no exposure at a young age.  What was the winner??

Edit: Flappers for the win...

JohnInCarolina

caliking said:

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johnmitchell said:

Going with simple brats on the grill tonight. These are pretty good.

Be still, my beating heart. Haven't seen those brats before either, but I think I'd like them.

You would, but you’d add some garlic to them.

GrateEggspectations

lousubcap said:

Way to get them into a flavour profile at an early age that too many consumers cannot comprehend and unfortunately do not appreciate due to no exposure at a young age.  What was the winner??

Edit: Flappers for the win...

I’m with you on the flappers!

Thanks. The three year old is more of a work in progress, but the eight year old will at least try anything. She was even pushing the limits on her heat tolerance - and ultimately went back for more. The Heartbeats were her favourite. Made not too far from here in Thunder Bay, Ontario.