What Are You Chef-ing Tonight, Dr?

lousubcap

SWMBO is out with friends tonight, thus the window of opportunity: (I will hear about the below cook later as it is designed for my tastes only-the couch has a great feel and character!)

10 inch (aka 25.4 cm) paella pan and loaded up with jalas (the deal breaker), asparagus, garlic, shrimp and some too pricey lobster meat.  Dang good but not worth the do-over with the lobster here in fly-over country. 

Anyhow-the pan on the BGE near the end of the cook-

and a socarrat $$ shot as that has to be in any posted cook:

Squeeze of lemon and a true banquet was had by me.

Thanks for lookin-

Dyal_SC

Leftover feast with newly cooked chicken and corn on the cob. 

Wolfpack

Opened the lid on my XL and one of the bolts holding the right hinge failed and it broke away from the base. Was lucky to get the lid back down without issue. 

So, plan B with the steaks and went with cast iron skillet. Actually turned out really well with a fantastic crust. 

Looks like I need to order a band kit.

GrateEggspectations

….And done. 

lousubcap

I would go full anti-Dracula on that dish.  Straight up and no slowing down.

Magazine quality photos right there. 

MasterC

24oz porterhouse, sous vide at 130° and torch finish.

kl8ton

MasterC said:

24oz porterhouse, sous vide at 130° and torch finish.

Action shot?

MasterC

Sorry, technically challenged when posting video

lousubcap

@MasterC - That is strong work right there.  Great finish photo.  Congrats. 

Jstroke

Chuck blade smothered in SPOG, and roasted garlic. In the Dutch until it behaves itself. I’ll post a pic after a caveman finish

ryantt

GrateEggspectations

ryantt said:

The like is for your lawn, but the chicken looks damn good too. 

jls9595

Grilled chicken breast raised direct at 420 degrees to about 150 internal. Marinated in Allegro and seasoned with Poultry Magic.  It was over cooked just a bit but still real good

lousubcap

Sweet pics and bonus points for the fork placement. 

ryantt

@GrateEggspectations

GrateEggspectations

ryantt said:

@GrateEggspectations

In the words of JIC, “I think I felt it move”.

lousubcap

Never cheffed a lawn but have spent a night or two on one.  Well cared for growth right there.  Cross-cut for the win.

I'm guessing CNG is just fine tuning culinary skills otherwise there would be a centerfield logo out there.

Buckwoody Egger

Rainbow trout, bulgar wheat and diced zucchini, which gets tossed with some red and green pesto after the grill.  Just a little lemon juice and salt and pepper on the fish, no need to overdo it.  Raised direct at 350-400ish to 135-140 internal which was under 15 minutes.  Flaked well, deboned easy and moist. 

Sweetwater IPA and its logo trout for the photobomb in the egg and the playlist was Jason Isbell.  

Dyal_SC

ryantt said:

@GrateEggspectations

I like a healthy lawn too. Mines not to your quality. But the deer like it and the fruit trees. The young piebald joined in the other morning. 

nolaegghead

fishlessman

first time searing with the hell fire

Jstroke

fishlessman said:

first time searing with the hell fire

What is this hell fire you speak of? Is that a grill that goes in a wood stove?

fishlessman

Jstroke said:

fishlessman said:

first time searing with the hell fire

What is this hell fire you speak of? Is that a grill that goes in a wood stove?

its a 140,000 btu/hr outdoor burner. gets a ci skillet hotttt.  use it for wok cooking and on my seafood steamer box mostly.  homebrew suppliers sell them for larger batches

Ozzie_Isaac

caliking

Holy mother of God. I need this ☝🏾

Acn

SWMBO Jr would only eat one thing on this plate, so when she was at a mock trial dinner, SWMBO & I enjoyed scallops, asparagus, and corn.

Botch

The finest Huevos Rancheros (green) in UT (doesn't photograph well, however)
 

 

kl8ton

Botch said:

The finest Huevos Rancheros (green) in UT (doesn't photograph well, however)
 

 

I could be completely stuffed from Thanksgiving dinner but still be able to put down a plate of huevos rancheros.

Acn

After the vet appointment yesterday, needed to do something quick.  Ham & turkey panini, with breaded cauliflower bites and edamame out of the freezer.

MasterC

Chops were marinated in Bachan's bbq sauce in vacuum sealed bag for four hours.
Simple and simply a flavor bomb. 
Thanks to you all for introducing me to Bachan's