What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

MasterC

Chicken 

GrateEggspectations

PSA: It’s halloumi season. 

NDG

Pizza Night - the blackstone made it thru another Ohio winter !!

johnmitchell

@NDG Beautiful family and pies

Acn

Kenji’s ginger beef w/ snow peas.

caliking

@NDG - I don't know how much you enjoyed pizza night, but your little cutie sure as heck did!

lousubcap

I did flame throw this cook (beef back ribs) playing around with the SM grill and live fire:

Feeder fire on the right. cooking fire on the left.  Same game plan as the brisket cook here late 2022. Spent the cook dialing the grate up and down while counting "One Mississippi..." to gauge the heat (Francis Mallmann guide-Seven Fires book the source.)

Beef back ribs took around 3 1/2 hours to probe tender. 

Nice bark and they did not fall off the cutting board.

And the $$ shot although not a  lot to see there.

Post Xmas Costco choice ribs and definitely worth the price. 

And as I have said before, this rig is a whole lot more of a challenge and fun even beyond the stick burner.

Thanks for lookin'.

bubbajack

Beach beef ribs and roasted garlic!

MasterC

Smoked meatloaf 


Enjoy 

Battleborn

Shrimp tacos and cilantro/lime slaw while slightly drunk. I’ll take it. 

TechsasJim

Simple baby backs with layered rubs

caliking

Battleborn said:

Shrimp tacos and cilantro/lime slaw while slightly drunk. I’ll take it. 

Righteous.

caliking

@MasterC - i've loved many of your cooks, but when you make gravy... I honestly feel movement. 

Grogu

TechsasJim said:

Simple baby backs with layered rubs

Do you have a “meat prepping” tv?

TechsasJim

Grogu said:

TechsasJim said:

Simple baby backs with layered rubs

Do you have a “meat prepping” tv?

Absolutely I do, I call it the garage but it’s all the same.  

Grogu

I salute you sir!

TechsasJim

@Grogu

we live at the end of a cul-de-sac and everyone grills, etc in the driveway to be social.   My garage is used as a general meeting spot for whatever reason.   It’s fun, used to be more fun but had a couple retire and move - but still fun.  

dbCooper

Some ribs from Friday...

GrateEggspectations

@dbcooper

Looks good from here. Tight fit for the win. 

lousubcap

Great bark on those ribs.  Nice trim job on the rack of spares as well. 

JohnInCarolina

Giving these a shot tonight:

https://www.seriouseats.com/albondigas-de-ricotta-argentine-ricotta-balls-recipe-7255814

Shall report on how they turn out. 

ryantt

Small butt cooked on the XL 

lousubcap

@JohnInCarolina That 15 minute prep time is in the league of Jacques Pepin saying you can debone a chix in about a minute...

But they do sound great. 

JohnInCarolina

ryantt said:

Small butt cooked on the XL 

She’s a beaut, Clark!

dbCooper

lousubcap said:

Great bark on those ribs.  Nice trim job on the rack of spares as well. 

@lousubcap - Thanks.  I'll take credit for the bark and pass along to my butcher the compliments on the St. Louis trim job.  Don't usually buy them pre-trimmed, sale pricing leads me that way at times. 

SamIAm2

Country Style Ribs 


Raised, Direct, on Cast Iron using the Meater. 

Software tells me internal temp is 122 degrees and there are 10 minutes remaining on the cook. I will be using the instant read thermo to verify. Could get wet retrieving supper as the dark clouds are visible and I heard thunder a couple of times. 

JohnInCarolina

@SamIAm2 - the Meater is rarely accurate on time forecasts at the start of long cooks.  Heck, I barely trust it towards the end, haha.

Grogu

Doing wings up atop the eggspander made me wonder if I could use it to do a Rendezvouseque style rib cook. A few half racks run up high direct between 300-325 for about an hour. Worked pretty good. Didn’t do a moot though. Think I’ll try again with a mop and see if it bumps it over the edge.

SamIAm2

Pork and Beans my way done.