What Are You Chef-ing Tonight, Dr?

lousubcap

@Canugghead - air drying history be da-ned.  Finishing those in 25 minutes even at 375*F is wicked quick.  But that skin looks great.  Need to move beyond the 24 hour air dry process as you demonstrated. 

Canugghead

@lousubcap it wasn't by design, just got too busy with chores. Thinking of trying 48 hours next time if I can plan that far ahead. Love the baby Traeger, comes to temp in about five minutes and sips on pellets.

caliking

@paqman - thanks for the intel.

I discovered toasted sesame oil some time last year, and love the stuff. Its somewhat hard to find here too, so will definitely stock up if I find it. 

Botch

Chicken Tinga Tacos:
 

 

 
Round Two used two tortillas/taco; the mixture was quite saucy.
Ooh, and I actually sliced into an avocado that hadn't gone brown yet; need to buy a lottery ticket!   

paqman

Just wings

Grogu

paqman said:

Just wings

There is no such thing as “just” wings. They look awesome though 

Legume

Sockeye skewers

Dobie

Very quick burgers

Canugghead

Previously SV'd 24 hr butt char siu, glazed and seared on screaming hot gas grill. Good flavour and tender.

lousubcap

Great photo @Canugghead- exceptional crust and fork placement for the win!

Canugghead

Thanks @lousubcap, going straight from fridge to grill allowed long sear for the crust. One of these days I'll show you forks meant for kebab if that's your thing 

lousubcap

Forks are not my thing but there was (is?) a forum member who was hard-over about no forks in a photo.  Not worth the effort to recall but @BuckeyeFork could have been a player. 

BuckeyeFork

It was that FIFO TheBuckeye (nod) that was unreasonably concerned by forks.  I suspect his result on the food sanitation test that just went around would be very entertaining.

lousubcap

Messing about with a pedestrian Porter Road boneless ribeye and a caveman finish:

Reverse sear to around 120*F-then into the lava (SBGE):

And side two:

And the $$ shot:

Coulda used a bit more on the lava for the crust but it was good.

Give the caveman a go-at least once.  You will return.

Thanks for lookin'.

Canugghead

@lousubcap that looks insanely good, the closest to caveman I've done is a thin steak on heated CI pan in pizza oven. Beautiful photography to boot.

lousubcap

@Canugghead - The proverbial 1/2" (1.27 cm) thick steak that gets beaten about around here is the perfect candidate for the pure caveman cook.  Just a few flips to hit the target finish temp and you are there.  The biggest trick is hitting the finish temp so you need a fast reacting thermo and no arm hair...

For anything much thicker the reverse sear method and caveman finish enables you to slowly reach your target finish temp (reverse sear) and then use the lava for the crust only.  FWIW-

Edit for the cm conversion.

caliking

Good grief @lousubcap ! 

caliking

Cheffed a mixed plate last night. 

Clockwise- yogurt, leftover Indonesian- style collard greens, pickled chilis from the Indian store, Sri Lankan hoppers, and Kerala-  style pork fry (which ended up kinda  braised). The hoppers were the hit of the evening. 

Acn

Shrimp and brown butter pasta, with a piece of garlic bread.

bluebird66

Acn said:

Shrimp and brown butter pasta, with a piece of garlic bread.

I really like that plate.

lousubcap

@caliking - always a gourmet tour when you are being creative.  Looks and sounds great. 

caliking

lousubcap said:

@caliking - always a gourmet tour when you are being creative.  Looks and sounds great. 

These were all leftovers from earlier cooks,  put together on one plate. The hoppers were made from repurposed  dosa batter of 2021 and 2022 vintage

Canugghead

caliking said:

lousubcap said:

@caliking - always a gourmet tour when you are being creative.  Looks and sounds great. 

These were all leftovers from earlier cooks,  put together on one plate. The hoppers were made from repurposed  dosa batter of 2021 and 2022 vintage

You sure that isn't a pouch of vintage coconut chutney hiding somewhere?

caliking

Canugghead said:

caliking said:

lousubcap said:

@caliking - always a gourmet tour when you are being creative.  Looks and sounds great. 

These were all leftovers from earlier cooks,  put together on one plate. The hoppers were made from repurposed  dosa batter of 2021 and 2022 vintage

You sure that isn't a pouch of vintage coconut chutney hiding somewhere?

 That's the one thing that was made fresh (not pictured) caliqueen usually makes a peanut coconut chutney for dosa nights. 

You may be interested in this - I cooked a portion of the batter with added water to make a paste, and added back to the batter. Similar to tangzhong or yudane, but also done for appam or idli type of South Indian things. The hoppers (appams in India) were super soft, with crispy edges. And were delicious with the pork!

Canugghead

@caliking thanks, passed the intel to swmbo since Indian food is not my forte 

Canugghead

lousubcap said:

Forks are not my thing but there was (is?) a forum member who was hard-over about no forks in a photo.  Not worth the effort to recall but @BuckeyeFork could have been a player. 

Check out the forks at this place in Kolkata, they set up a small charcoal grill at your table and bring all-you-can-grill semi-grilled food for you to finish grilling and enjoy.
https://www.dineout.co.in/kolkata/barbeque-nation-salt-lake-east-kolkata-85450

lousubcap

Now that is a fun dining evening right there. 

Botch

Wrong thread.  

lousubcap

Since @Ozzie_Isaac mentioned A5 in the WAYDRN thread and today was one of the 9 times a year (yes, I have specific dates for the debauchery)  I mess with the Japanese A5- a few pics (not worthy of a photo designation);

Ready to go: The marbling is insane-

Not enough personal stones to go caveman (and given the fat and marbling, will never go there) so high heat cast-iron: Around 550*F on the dome-

Sliced and diced for the finish-

I will warn you, I have never done cocaine but this is dang near addictive.  Programmed for nine times a year at around 4-5 ounces per event. 

At my age, I am glad I am enjoying this.  For those who likely have many more laps of the sun than me-it is worth the experience.  You owe it to yourself at a minimum!

Happy Friday-

Canugghead

lousubcap said:

Now that is a fun dining evening right there. 

Forgot to mention, it's all you can grill plus Indian and Chinese buffet stations. There's also a flag on a stand next to the grill, when you're done grilling just knock the flag down, as in 'I surrender', and the waiter would take the grill away