What Are You Chef-ing Tonight, Dr?

SamIAm2

Late lunch with just one of them.

MasterC

Did the Meater called it?

SamIAm2

@MasterC - I didn't get the food out of the egg when it was finished because I was busy but the finish IT of 155 degrees F was right where I wanted it to be.

Battleborn

Not the best pic, but shrimp tacos from last night. Made with a corn salad, avocado and Tapatio. Simple and delicious. 

kl8ton

 I think it just uses linear extrapolation and that’s relatively useless for Q.

Bumper sticker material there!

JohnInCarolina

kl8ton said:

 I think it just uses linear extrapolation and that’s relatively useless for Q.

Bumper sticker material there!

Put it in your sig!

fishlessman

braised in apple juice this year with herbs and mustard seeds.  seems to remove alot of the salt flavor. will do it again

it dont get much more messy than that

Dyal_SC

Trying out these butterflied chicken legs that y’all have been talking about. Mac n cheese in the oven. 

TechsasJim

Opening act.   Prelude to basic lemon/herb chicken breasts.  

4TheGrillOfIt

GrateEggspectations

4TheGrillOfIt said:

Beautiful. Don’t forget that gorgeous money shot!

4TheGrillOfIt

@GrateEggspectations and these were juicy—pulled them at 138F.  

U_tarded

TechsasJim said:

Opening act.   Prelude to basic lemon/herb chicken breasts.  

Fail because you don’t have a 12 foot pepper grinder.  Love me a caprese though 

Grogu

When you’re all by your lonesome, and your egg is an XL, but you feel like firing it up anyway 

Canugghead

Grogu said:

When you’re all by your lonesome, and your egg is an XL, but you feel like firing it up anyway 

Planning ahead, just bought myself a chimney starter 

4TheGrillOfIt

@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason.  😉

Dyal_SC

Taco Tuesday. Finally got Carne Picada (minced steak that is usually pretty chewy) to the consistency I was shooting for. Braised it over a hour with evoo, s&p, onion powder, tiny bit of chili powder, lime juice, orange juice and a little Chimichurri. Finished it at a medium high heat to get some additional caramelization. Flavor was very good and the meat was tender. 

Grogu

4TheGrillOfIt said:

@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason.  😉

My wife was gracious enough to let me get one, I’m not pushing my luck… yet 

Jstroke

Grogu said:

4TheGrillOfIt said:

@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason.  😉

My wife was gracious enough to let me get one, I’m not pushing my luck… yet 

If you buy a little one you can just shrug and tell her it hatched all on its own

lousubcap

Messing about with a reverse sear caveman finish-A boneless American wagyu rib eye from Sakura Farms (linked here: https://sakurawagyufarms.com/collections/steaks)

Ordered a couple (help the small businesses) as they source from Bearded Butcher (which does not ship direct) and I am not remotely close to local. It was definitely a great flavourful (nod) cut and the marbling was all there.  I will have to do a side-by-side (lucky me) with SRF to more fully evaluate. Meanwhile, we ate well.

Into the pit...

And the $$ shot-after the flip-crust for the crunch.

Yep-Worth the experiment.  To properly run the side-by-side I will have to acquire a few more.  I will enjoy that!

No affiliation with any products here.  FWIW-

Legume

Big bowl of coconut miso ramen with some pork belly burnt ends and asst veg.

caliking

Legume said:

Big bowl of coconut miso ramen with some pork belly burnt ends and asst veg.

...

I don't think I can quite convey how farkin' awesome that looks. Bravo!

SamIAm2

Old-Time Beef Stew from our 1971 Better Homes and Gardens Cookbook.

SamIAm2

Early supper. Going to let the rest cool and then food saver most of it.

Edit - I finally figured out that if you have thoroughly cleaned your Smoke Ware Chimney Cap, use the resting time of your following cooks to clean both parts with a partially wet paper towel. Inside and outside of both pieces are so much easier to keep clean that way.

Buckwoody Egger

SSDD. Actually a little different in that this salmon still had skin on. So it could take being closer to the heat and temps were 350ish.  Diced zucchini with evoo, s&p in SS baskets. Meets up with rice at the table for a welcome staple. I also find several PBS shows to be very good. 

SamIAm2

@Buckwoody Egger - The char on those two pieces of Salmon is making me drool. Also, please share details on that long thin spatula.

lousubcap

That is bringing it home right there.  Nailed it @Buckwoody Egger . 

Legume

Noodles, veg and tofu tonight in a massaman curry.  Thai basil frozen since summer looks like hell, but has the taste.

Buckwoody Egger

SamIAm2 said:

Also, please share details on that long thin spatula.

Many thanks Cap and Sam. Can’t remember where I got the spatula but looking at the markings and searching a bit I think it is an American metalcraft LT14. 8” of spatula with a slight angle—  I love it and let it rest inside the grill when I need to “heat sanitize” if you will. Combine it with long SS tongs and you can work a lot of situations. 

danhoo

Quick weeknight cook. This is 1/3 of a pork loin marinated and then frozen. Pulled at noon, sous vide to thaw. This is an APL recipe I've shared before. 

Used the weber genesis... To light coal. 





Smoked about 200 F grate for an hour with some apple chunks. 

Pics are reverse order. I had a tiny amount of Mac n cheese shells with Cole slaw. 

JW  black and water to wash it down.