What Are You Chef-ing Tonight, Dr?

caliking

GrateEggspectations said:

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. 

I absolutely love this! And, kudos to the young Ms. GrateEggspectations Seems like she held her own.

caliking

Shokupan

HeavyG

A couple folks don't like shokupan it seems.
What's not to like about shokupan???

dbCooper

Last night, Kalbi and Chinese broccoli w/oyster sauce...

Dyal_SC

Sweet, smoky dreams my loves. 🐽 ❤️❤️ 🐽

Will also sauce and toss these on later for tonight. Pulled pork is prep work for my kids’ birthday party. 

GrateEggspectations

@dbCooper

On point. Those short ribs look beautifully coloured and textured. 

Canugghead

@dbCooper if I may ask, I'm wondering why you serve (blanched?) Chinese broccoli with oyster sauce, it's more common to use hoisin sauce. Oyster sauce is definitely richer, flavour and dollar wise 

Canugghead

@Dyal_SC Happy Birthday to your little men, twins?

Dyal_SC

Canugghead said:

@Dyal_SC Happy Birthday to your little men, twins?

Thx and yessir… they say “double the trouble,” but it’s more like exponential. 

lkapigian

I'm not anywhere close to being able to post in this thread, everything is incredible ..........well, aside from this post 

dbCooper

Canugghead said:

@dbCooper if I may ask, I'm wondering why you serve (blanched?) Chinese broccoli with oyster sauce, it's more common to use hoisin sauce. Oyster sauce is definitely richer, flavour and dollar wise 

@Canugghead - Angie took care of the broccoli (steamed not blanched), so I posed your question to her... "because that's the way Sam Woo BBQ (San Diego) does it".  I did not follow up any further. 

If anyone is ever in San Diego I highly recommend trying Sam Woo, located in a 99 Ranch grocery store.  The duck there is fabulous.

Dyal_SC

Usually I don’t peek since you ain’t cookin if you’re lookin. But I made the rub a bit more sugary than normal this time and wanted to make sure it wasn’t getting dark too quickly.  Aiming for a tasty bark. Trucking along nicely at low and slow. Letting it ride now since all seems well. 

MasterC

We had snow yesterday. I stayed inside and made ham and cheddar potato soup 
With a little franks redhot.

Dyal_SC

Meatballs and lil smokies finished smoking up. Sauced with cranberry belly and bbq sauce. Good stuff. 

Butts about 10 hours in. Foiled them up to finish. Bark looks decent enough. 

GrateEggspectations

Dyal_SC said:

Meatballs and lil smokies finished smoking up. Sauced with cranberry belly and bbq sauce. Good stuff. 

Butts about 10 hours in. Foiled them up to finish. Bark looks decent enough. 

Beauties, all around. What time shall I show my ugly mug?

Dyal_SC

@GrateEggspectations , come join the fun. Will have a dinosaur jump castle and slide even. 

GrateEggspectations

Dyal_SC said:

@GrateEggspectations , come join the fun. Will have a dinosaur jump castle and slide even. 

I’ve found that if you keep your elbows up and stiff, it’s as though the children aren’t even present. 

FrostyEgg

Crushed this one my dudes. Thick cut pork chop dry brined for an hour with Traeger’s  blackening seasoning (saskatchewan rub). Reverse seared with a caveman finish. 

This didn’t suck. 

Dyal_SC

@FrostyEgg , I just licked my phone. 

Canugghead

Dyal_SC said:

Canugghead said:

@Dyal_SC Happy Birthday to your little men, twins?

Thx and yessir… they say “double the trouble,” but it’s more like exponential. 

I'm sure the fun and joy is exponential too. 

Legume

Coconut curry lentil stew.

Jstroke

Dyal_SC said:

@FrostyEgg , I just licked my phone. 

Amen, I will second that motion. Caveman for the win.

JohnInCarolina

FrostyEgg said:

Crushed this one my dudes. Thick cut pork chop dry brined for an hour with Traeger’s  blackening seasoning (saskatchewan rub). Reverse seared with a caveman finish. 

This didn’t suck. 

That is glorious.  What IT did you take it to before the sear?

lousubcap

Great chop and crust right there. 

FrostyEgg

Thanks for the kind words! Pulled it around 140 prior to the sear.

GrateEggspectations

Have recently gotten into the habit of seasoning and vac sealing a portion of any bulk meat I buy and throwing it into the freezer for sous viding at a later date. This guy’s a 5lb chuck roast I rubbed with bbq seasoning. Throwing it into the cooler for a 30hr bath and then a quick smoke for tomorrow’s dinner. Very good results with minimal effort. We may host on the fly or otherwise distribute some of the beef to family. 

SamIAm2

Beef Short Ribs on the Large. 



MEATER Plus tells me an hour and a half for the cook but I don't believe that. 

GrateEggspectations

@samiam2

Great eats are in your future. You’ve got a very beefy grate there to match those ribs. I can feel the quality. 

SamIAm2

@GrateEggspectations - Bought that grate at the 2016 Eggfest held in Vero Beach where my egging friend and I volunteered to put all the eggs together and help set up the displays. Three days of hard work for all the folks involved. That is a HI-QUE, Stainless Grate with hatch and it is heavy. 

JohnInCarolina

SamIAm2 said:

Beef Short Ribs on the Large. 



MEATER Plus tells me an hour and a half for the cook but I don't believe that. 

I wouldn’t rely on MEATER’s predictions at all.  I think it just uses linear extrapolation and that’s relatively useless for Q.