What Are You Chef-ing Tonight, Dr?

Thatgrimguy

That’s a sabrent dog wrapped in a curtain of cheese I put directly in the griddle and the wrapped around the dog as it firmed up and before it burned. With my homemade chili con queso on a buttered grilled Martins bun. Topped with mustard and red onions

Easily the best chili dog I’ve ever had!!

kl8ton

GrateEggspectations said:

Made brisket for neighbours when they came for dinner because they had mentioned wanting some. Sous vided for 36 hours and then smoked for a few. Very happy with results, but I got no cross-cuts….. 

If you get a dislike-is from @lousubcap for no money shot.   Looks great!

kl8ton

Did some lamb kabobs, two boneless chickens, and some fallback ham.... In case I botched up the first two items. All turned out great. May have another BGE convert that attended Easter dinner.

GrateEggspectations

kl8ton said:

GrateEggspectations said:

Made brisket for neighbours when they came for dinner because they had mentioned wanting some. Sous vided for 36 hours and then smoked for a few. Very happy with results, but I got no cross-cuts….. 

If you get a dislike-is from @lousubcap for no money shot.   Looks great!

I was mighty tempted to try to sneak one in. But in the company of guests, I never feel right about fully documenting the cook (hence the inclusion of pics pre-FTC only). 😂

lousubcap

Actually I will refrain from commenting on the visual quality of the presented offering where a money shot would close the deal. 

SamIAm2

Pepper Shiner Beef:




This post was started on April 4, I had uploaded the first photo and the the forum went into maintenance mode. So I came back to finish posting the rest of the pictures. It was a small chuck steak, about 4 and a half pounds. Had the last of the meat yesterday. I have another small chuck steak in the freezer so will be doing this with a whole lot more peppers, onions and Shiner.

lousubcap

All I've got worth a pic during the forum spring break:

But they were tasty!

shtgunal3

Backstrap and potatoes

Canugghead

Same old stuff for Easter, not worthy of its own thread 

Homemade play dough


Maple roasted Brussels sprouts with bacon


Saveur braised leg of lamb


Egret ham

First time cooking Wally world house brand ham, couple of things done differently,
1) longer than usual soak to desalinate, 24hr with multiple water changes,
2) due to time constraint, pulled at 135 instead of the usual 140-145, came out super moist.
My best yet, if I may say so. Supposed to be the backup but it was more popular than the lamb. Served with swmbo's pineapple chutney and tater mash.


Edit:

caliking

Excellent as usual @Canugghead!

I can just see the grandCanuggheads … “oh. You play with commodity Play-Doh? We only play with bespoke playdough, made by our grampa. “

Canugghead

Haha @caliking for the record swmbo deserves the credit.

Legume

A couple of tri tips over oak and mesquite with hardcore carnivore black.

nolaegghead

Is that stuff a rub with carbon black?  YukonRon hooked me up with this “Gunpowder” rub that had it.  Made for a nice contrast.  Like yours

Acn

Top was Easter dinner; lamb chops, Dishoom gunpowder potatoes, and sautéed green beans.  Bottom was a quick meal of soba noodles with cabbage and bacon.  Photo taken before garnishing with chili crisp and scallions.

Buckwoody Egger

Definitely have a theory that the outage lasting a week and most of Atlanta school districts being on spring break are related. 

Stepped out on the egg for a dented Dyna-Glo. Not a bad grill as it has a high btu sear burner on one end. But only two burners would self light and the other two, without having a torch handy, were lit by “turn it all the way up and close the lid until the grill fills with fumes”.  Then via visual inspection to see what % of the burner is lit.  Was nice reminder how gas is really an illusion of ease and low maintenance, bells and whistles, etc. 

Legume

nolaegghead said:

Is that stuff a rub with carbon black?  YukonRon hooked me up with this “Gunpowder” rub that had it.  Made for a nice contrast.  Like yours

Yep, it says it has activated charcoal in it.  I wonder if it's rockwood.  First time I've used it, I like it.

Canugghead

GrateEggspectations said:

Canugghead said:

@GrateEggspectations what sv temp?

155. Just love the SV/smoker combo for ease when hosting. 

I forget now if you’ve done this, but when I now buy brisket, I often break it down into 4-5 lb pieces, season, and freeze immediately. Whenever I am going to be hosting with notice, I throw it in the hot tub and just finish with the smoke. So easy!

Thanks, will consider giving that a shot next time I buy briskets.

Legume

Buckwoody Egger said:

Definitely have a theory that the outage lasting a week and most of Atlanta school districts being on spring break are related. 

THEY WERE FIXING THINGS

Buckwoody Egger

Legume said:

Buckwoody Egger said:

Definitely have a theory that the outage lasting a week and most of Atlanta school districts being on spring break are related. 

THEY WERE FIXING THINGS

WELCOME BACK

lol

ryantt

Simple chicken. 

shtgunal3

Venison Philly cheesesteak garlic bread. This did not suck.

lousubcap

A couple of weeks ago I went down the Frenched Beef Shank from Porter Road rabbit hole.  Here is the the outcome:

First, 5 lbs and effectively no trimming required-just a couple of pieces of loose fat:  On the BGE around 3hours in at 250+/- on the dome.

Off the BGE just before a BP wrap about 175*F average meat temp at around 8  hours in.  Spent around 1 1/2 hours in the wrap.   Declared victory at about 202-206*F. Let it rest for about 1 1/2 hours.

And the pulled finish $$ shot (at a neighbor's house):

Yielded around 3 lbs of pulled beef. 

Flavour (nod) was more "beefy" than a chuck roast pulled beef.  It takes more time but is effectively a hands off cook except for the wrap. 

I will do it again at some point.  FWIW-

JohnInCarolina

@lousubcap - nicely done.  I tried a beef shank once and planned on a six hour cook, and that was nowhere near enough time.  It’s definitely an all-day / bring a book type deal.  

lousubcap

The cut at the weight I had (and cook temp) which seems to be around the norm (at least for weight from Porter Road)  behaves just like the small cuts of pork butt.  Might as well start with 2 hrs/lb and then dial it in. I had read enough to know it was gonna be "out there time-wise" but if I'm gonna be patient with a 10-12 hour cook I will default to brisket every time. 

Acn

Pork chop with ratatouille on the side

GrateEggspectations

@lousubcap

Great Looking result. That bark looks second to none. Hope your neighbours know that they are lucky. 

And dang, your photo game is getting strong. 

nolaegghead

Redfish courtbullion

Grogu

During the dark days of no egghead I continued the wing wander. This time I tried indirect with the wings up in the dome atop the eggspander. Ran them around 400 for about 40 minutes. Went to flip around the 20 minute mark, but they were cooking even too and bottom so I just let them ride. Seasoned with some creole rub from when I went to New Orleans. Got a good even crisp with this approach.

Grogu

My other dark days cook was a boneless leg of lamb. Then on Easter loaded the egg up with a ham (honey hog rubbed) and a small roast beef for my father who doesn’t like ham (holy cow rub) and some sweet taters.

MasterC

Cedar planked coho with grilled lemon and shrooms