What Are You Chef-ing Tonight, Dr?

MasterC

Minimax action last night, a couple of steaks. 

lousubcap

@SciAggie - That is quite a banquet and those photos are definitely magazine quality.  Great cook.  Living well and enjoying it-as it should be.  

SciAggie

@lousubcap I think my wife mentioned 3 or 4 times how much she liked those oysters. She has NEVER commented like that before. So she was happy - and that makes me happy. It also makes my life easier so I’m winning all the way around. 

shtgunal3

I cheffed a chicken pot pie on the Traeger. The chicken was pre-cheffed on the mini BGE.

bucky925

Cold boiled shrimp and fresh dug oysters thanks to @bubbajack.  They were huge and fresh.

Wolfpack

Going high tech tonight

Mattman3969

@Wolfpack - way to get it done.   I’ve got the same AF.  I’ve got to figure out a way to defunk it because it smells like a deep fryer every time I fire it up. 

Wolfpack

I take a Clorox wipe the the sides/bottom/top in addition to separating and washing the basket/pan. 

But I have only used it a hand full of times so might not be there yet

Mattman3969

We separate & wash the basket every time.  I’ve tried a good scrubbing on the interior but it didn’t make much difference.  Gonna try a vinegar and lemon juice solution on 400 for a few mins.  

Wooderson

Mattman3969 said:

We separate & wash the basket every time.  I’ve tried a good scrubbing on the interior but it didn’t make much difference.  Gonna try a vinegar and lemon juice solution on 400 for a few mins.  

Watching this.   Our house always smells like a diner when we use ours. 

ryantt

Early morning cook with Norah Grace.. 4 small chickens done on the XL.  Seasoned with a mix of  Peruvian-ish and Molé.

lousubcap

@ryantt and Norah Grace.  Looking extremely tasty.  Way to make a difference.  Congrats.  

Eoin

I never paid attention to this. Is it @nolaegghead's attempt to syphon off cook posts from @Ozzie_Isaac's what are you doing thread? That's some dirty trick.

JohnInCarolina

Eoin said:

I never paid attention to this. Is it @nolaegghead's attempt to syphon off cook posts from @Ozzie_Isaac's what are you doing thread? That's some dirty trick.

I don't think that was the intent, but that's been the effect.  Personally I think that's a good thing - the WAYDRN thread just has too much in it.  This tends to only be cooks, and a lot of them are amazing.

fiber_induced_deuce

JohnInCarolina said:

Eoin said:

I never paid attention to this. Is it @nolaegghead's attempt to syphon off cook posts from @Ozzie_Isaac's what are you doing thread? That's some dirty trick.

I don't think that was the intent, but that's been the effect.  Personally I think that's a good thing - the WAYDRN thread just has too much in it.  This tends to only be cooks, and a lot of them are amazing.

The perfect socialist response.  One thread had too much and we had to take some of it away and give it to another thread.  The hustle is real.

JohnInCarolina

fiber_induced_deuce said:

JohnInCarolina said:

Eoin said:

I never paid attention to this. Is it @nolaegghead's attempt to syphon off cook posts from @Ozzie_Isaac's what are you doing thread? That's some dirty trick.

I don't think that was the intent, but that's been the effect.  Personally I think that's a good thing - the WAYDRN thread just has too much in it.  This tends to only be cooks, and a lot of them are amazing.

The perfect socialist response.  One thread had too much and we had to take some of it away and give it to another thread.  The hustle is real.

Hilarious.

Save this kind of cr@p for the throwaway threads.  

Thanks.

DMW

Ribs

Acn

Chicken brining, gonna do The Food Lab’s extra crispy fried chicken, with a roasted okra and cauliflower salad, and maybe some Irish soda bread (not cheffed - purchased at store).

lousubcap

This topic came up last night during a rare moment of clarity at the Zoom/Speakeasy.  All agreed with the position highlighted by @JohnInCarolina above.  Besides, everyone likes to post on a Chefing/Dr thread.  It just has a nice ring to it.  
Another piece for consideration is that this thread was born when the WAYDRN was in exile from the main forum, Nevermind the back story of the political crap that was being tossed around in the media at that time.     

GrateEggspectations

Got a chicken and sausage gumbo in the Instant Pot. Sacrilege, I know. It called for four cloves garlic. 

JohnInCarolina

GrateEggspectations said:

Got a chicken and sausage gumbo in the Instant Pot. Sacrilege, I know. It called for four cloves garlic. 

“You can never use too much garlic” - @caliking, probably.

Acn

At least I’m using the egg table...

caliking

GrateEggspectations said:

Got a chicken and sausage gumbo in the Instant Pot. Sacrilege, I know. It called for four cloves garlic. 

I like your style. 

It takes a few minutes for my eyes to stop rolling whenever I see a recipe that serves 4+, but calls for 2 cloves of garlic.

WTF is up with that??

4TheGrillOfIt

Classic grilled London Broil paired with classic sides.  Absolutely delicious.

SciAggie

Grilled pork tenderloin on the egg. Seasoned with DizzyPig Bayouish seasoning. Scalloped potatoes, wilted spinach salad and raspberry chipotle sauce. Chased down with cheap red table wine.  This was good y’all. 

Mustache_Vol

Snacking on ribs

GrateEggspectations

Mustache_Vol said:

Snacking on ribs

I mustachesk you about your rib recipe. 

REB17

SciAggie said:

Grilled pork tenderloin on the egg. Seasoned with DizzyPig Bayouish seasoning. Scalloped potatoes, wilted spinach salad and raspberry chipotle sauce. Chased down with cheap red table wine.  This was good y’all. 

Recipe for the potatoes?

SciAggie

@REB17https://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html

GATraveller

Acn said:

At least I’m using the egg table...

Yea I'm not allowed to fry in the house either.