What Are You Chef-ing Tonight, Dr?

Wooderson

Fixing to be a yummy night

GrateEggspectations

 

JohnInCarolina

update

GrateEggspectations

Some ribs. 

JohnInCarolina

GrateEggspectations

JohnInCarolina said:

Did the smoke alarm go off? I love the hard seats, but they can be brutal indoors. 

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

Did the smoke alarm go off? I love the hard seats, but they can be brutal indoors. 

No, I had the vent going strong.  

Acn

Ginger glazed planked salmon, farro, and garlic-ginger sautéed cabbage.

keener75

Beef Short Ribs with mashed potatoes, gravy and grilled asparagus.
My first attempt at this cut and would probably incorporate a liquid braise for more tenderness next time. I pulled at 205 but found the bark a little chewy.
Worthy of another attempt for sure!

kl8ton

keener75 said:

Beef Short Ribs with mashed potatoes, gravy and grilled asparagus.
My first attempt at this cut and would probably incorporate a liquid braise for more tenderness next time. I pulled at 205 but found the bark a little chewy.
Worthy of another attempt for sure!

With that much fat in the meat I doubt a braise is necessary. What method did you use?  Looks amazing by the way.

Botch

keener75 said:

Damn near looks like Wagyu flanken; beautiful cut!  
I use a lot of flanken; because of a good number of Korean spouses in the Air Force, the Commissary almost always has it available.  

Dobie

JohnInCarolina said:

Looks great, any brine info to share? 

JohnInCarolina

Dobie said:

JohnInCarolina said:

Looks great, any brine info to share? 

The brine is very basic.  1 gallon water, 1 cup salt, 1/2 cup of sugar.   

lousubcap

Yep-the standard 16:1 ratio water to salt and then add the flavour (nod) enhancements.  Can't go wrong with that as the base line. 

keener75

...

CPFC1905

lousubcap said:

Yep-the standard 16:1 ratio water to salt and then add the flavour (nod) enhancements.  Can't go wrong with that as the base line. 

Noted

Acn

Spicy cumin beef noodles

Grogu

Brown sugar pork loin. I’ve been getting into using the upper level of the eggspander to create some space from the flames when I still want some direct coal exposure, but I’m a little nervous about direct heat exposure and possible flare ups like with this pretty heavily sugar coated pork loin.

Ragingirishman2

We had breakfast for dinner. First time doing breakfast on the BS.  Right after the hash browns went down I ran out of propane. Total rookie move and I should have known better. Quick trip to Ace for a tank exchange and dinner was saved, a little late but still good. No finished pics as the fam wanted to be fed. Thanks for looking. 

Legume

Not for tonight, these are pre-cook for an easy camping dinner later in the week.

Hook_emHornsfan_74

Acn said:

Spicy cumin beef noodles

Looking for something different for dinner these days.  Been stuck in a rut.  Details?

LetsEat

SD bread. 

Acn

Hook_emHornsfan_74 said:

Acn said:

Spicy cumin beef noodles

Looking for something different for dinner these days.  Been stuck in a rut.  Details?

Sure, it is super easy. 

You'll need:

9 oz wide, flat pasta.  This was tagliatelle, I've also used fettuccine.

1 lb flat iron steak, sliced against the grain

4 tsp cumin seed, lightly crushed

3T chili-garlic sauce

2T soy sauce

2T black vinegar (can use balsamic if needed)

Cook the pasta. 

Reserve 1/4 cup pasta cooking water.  Whisk in 1T neutral oil, chili-garlic sauce, soy sauce, and vinegar. 

Sautee the steak with the cumin seed, 1/2 tsp pepper, pinch of salt.  When the steak is no longer pink, drop in the cooked pasta and sauce, stir/toss to combine.  Add more salt or pepper to taste.

Hook_emHornsfan_74

Acn said:

Hook_emHornsfan_74 said:

Acn said:

Spicy cumin beef noodles

Looking for something different for dinner these days.  Been stuck in a rut.  Details?

Sure, it is super easy. 

You'll need:

9 oz wide, flat pasta.  This was tagliatelle, I've also used fettuccine.

1 lb flat iron steak, sliced against the grain

4 tsp cumin seed, lightly crushed

3T chili-garlic sauce

2T soy sauce

2T black vinegar (can use balsamic if needed)

Cook the pasta. 

Reserve 1/4 cup pasta cooking water.  Whisk in 1T neutral oil, chili-garlic sauce, soy sauce, and vinegar. 

Sautee the steak with the cumin seed, 1/2 tsp pepper, pinch of salt.  When the steak is no longer pink, drop in the cooked pasta and sauce, stir/toss to combine.  Add more salt or pepper to taste.

Thanks!  I will be making this soon.  

Canugghead

Sort of Indian street food by swmbo - panko crusted curry stuffed mashed tater, served with ketchup and cilantro chili chutney.

ksmyrl

Sister in law is having breast cancer surgery...at 42 years old no less. When we asked her kids what they wanted for dinner they both said "Uncle Kevo's drum sticks". It's the very least I can do at this moment. 

Rubbed w Southern Soul Dust and cooked raised direct. 

Canugghead

ksmyrl said:

Sister in law is having breast cancer surgery...at 42 years old no less. When we asked her kids what they wanted for dinner they both said "Uncle Kevo's drum sticks". It's the very least I can do at this moment. 

Rubbed w Southern Soul Dust and cooked raised direct. 

Sorry to hear that, F cancer. Wishing her well, and smart kids by the way.

lousubcap

ksmyrl said:

Sister in law is having breast cancer surgery...at 42 years old no less. When we asked her kids what they wanted for dinner they both said "Uncle Kevo's drum sticks". It's the very least I can do at this moment. 

Rubbed w Southern Soul Dust and cooked raised direct. 

Tough news but early and aggressive action can be a game changer.  Take no prisoners and be sure they ask the hard questions of her medical team.

Great looking sticks right there. 

Acn

Pork chop, potatoes, and peas.

Botch

For a couple years now I've been trying to find a reliable way to make mexican rice in a rice cooker.  Nothing's really worked, either the tomato portion rises just to the top, or scorches on the bottom, or the rice isn't right.  
Then saw this at the mexican market, and the wheels started turning:
 

 
I tried it out today, made a single serving of  rice:
 

 
(Ignore the fact that I made mexican rice with a chinese stir-fry, I was anxious to try it out).  Not... bad, but not very tasty either.  I thought about trying double the amount next time, but looked at the label and the first two ingredients were salt and MSG, and a single serving was 37% (!) of the USDA-recommended daily salt intake.  
Read thru the rest of the ingredients (citric acid, tomato powder, chicken fat (?), and then a bunch of things I can't pronounce).  Off to amazoid now to see if they sell tomato powder in less than a 5-gal bucket.