What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

Making drunk pasta.  I'm drunk, the pasta isn't.

4TheGrillOfIt

SRF Kurobuta pork chops with Hoppin’ John and broccoli.  I’ve said this before, but for you guys that order from SRF, don’t sleep on their pork.  Far superior to grocery store pork.  

lousubcap

The post SM grill outcome:  ( a little heavy before the cave man...):

Topside with some yet to finish ABT's, local Italian sausage and a Porter Road Ribeye:

Down into the caveman pit:

And as always the $$ shot. (Too much suntan on the outside but first time with the SM caveman-virgin deal.)

I will do it again and soon.

Ozzie_Isaac

lousubcap said:

The post SM grill outcome:  ( a little heavy before the cave man...):

Topside with some yet to finish ABT's, local Italian sausage and a Porter Road Ribeye:

Down into the caveman pit:

And as always the $$ shot. (Too much suntan on the outside but first time with the SM caveman-virgin deal.)

I will do it again and soon.

My man, what a gorgeous cook!  Perfect meat to veggie balance too.
..

GrateEggspectations

@4TheGrillOfIt

Looks like the perfect pre-jam meal. Enjoy your new Fender!

4TheGrillOfIt

GrateEggspectations said:

@4TheGrillOfIt

Looks like the perfect pre-jam meal. Enjoy your new Fender!

Thanks, GE! It was a post-jam meal.  Absolutely fantastic amp.  

caliking

Ozzie_Isaac said:

Making drunk pasta.  I'm drunk, the pasta isn't.

that sauce has been haunting me. looks so god, even in the pan. Deets?

GrateEggspectations

I’m solo with the kids and one of their friends while wifey is having a birthday celebration with some of her best friends. Kids have gone down and I’m getting down to business, caveman-style.

Nod to a great inspiration in this joint. “Money shot” explicitly for anyone who is into such views. 

(Edit: Prime ribeye and an improvised salad, with feta, strawberries, roasted almonds and a creamy dressing. Paired with a nice red.)

DuckDogDr

Elk meatloaf, beans and half a baked a baked potato 

lousubcap

@GrateEggspectations did you once work as a club room talent scheduler?? 

He!! of a tease but nailed the finish.  Not enough loonies to toss your way for the evening and the window of opportunity rightfully enjoyed.  Nailed the cook!

Edit for spelling correction.

Ozzie_Isaac

caliking said:

Ozzie_Isaac said:

Making drunk pasta.  I'm drunk, the pasta isn't.

that sauce has been haunting me. looks so god, even in the pan. Deets?

That is a pretty basic sauce for Penne Rosa, make it a little different every time.  This time I softened half a diced shallot in probably 3 tbs olive oil (not EVOO), then added 1lb of sliced baby-bella.  Added salt pepper, some more olive oil and cooked them down a lot.  Then I added cherry tomatoes sliced in half (prefer a diagonal cut), and cook those down a lot too.  Sometimes I will pull the skins out, this time I did not.  Then add in a bunch of garlic.  Some thin sliced, and some micro-planed.  Cook down even more.  Then I season some more with salt and pepper, garlic powder and onion salt.  Then I add marinara, probably only 1.5 cups.  Once it is brought back to a simmer, I grate a healthy amount of parmesan reggiano (add a rind if I have it). I add some red pepper flakes and spinach.  Cook till I have incorporated about 3 handfuls of spinach.  I then add in tempered whipping cream, heavy cream, or whatever nice rich dairy product I have on hand.  Then I bring back to a simmer and season to taste.  Usually only have to add pepper and red pepper flakes at this point.  I keep it just shy of enough salt.  That is because I add fresh grated parmesan reggiano on the dish just as I serve it.  I find that adds enough additional salt and if I am not careful it will make the final dish to salty.  I also add more spinach just before I serve.  I like the cooked spinach and just wilted spinach juxtaposition.

I change it up most times based on what I have on hand and what my mood is.  I prefer more red pepper and even some cayenne or a dried carolina reaper, but the women folk in my house do not like too spicy.

paqman

Brisket on a stick!

lousubcap

Yes sir.  Great cook right there.  Sweet.  Styling with the fork placement as well. 

JohnInCarolina

Doing a couple of racks of spares tonight - STL cut.  Haven't done them in a while, I've been doing baby backs.   Got some meaty-looking ones from Costco -  will be smoked in the dishwasher.   It's a beautiful day here in NC.  

JohnInCarolina

update

caliking

Glorious @JohnInCarolina

Ozzie_Isaac

JohnInCarolina said:

update

Unfortunately a vagitarian showed up and disliked your post.  Unfortunate, because those look absolutely amazing!  Any red blooded American would love to suck the meat off those bones!

TechsasJim

Ozzie_Isaac said:

JohnInCarolina said:

update

Unfortunately a vagitarian showed up and disliked your post.  Unfortunate, because those look absolutely amazing!  Any red blooded American would love to suck the meat off those bones!

But @oz@Ozzie_Isaac

as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦‍♂️

lousubcap

Great colour (nod) on those ribs. 

Now about sucking-there is a trailer hitch reference out there somewhere. 

"

Famous Willie Nelson Movie Lines (Electric Horseman)

“I’m gonna get me a bottle of tequila and find me one of them Keno girls that can suck the chrome off a trailer hitch and just kinda kick back.”

JohnInCarolina

TechsasJim said:

Ozzie_Isaac said:

JohnInCarolina said:

update

Unfortunately a vagitarian showed up and disliked your post.  Unfortunate, because those look absolutely amazing!  Any red blooded American would love to suck the meat off those bones!

But @oz@Ozzie_Isaac

as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦‍♂️

TechsasJim

JohnInCarolina said:

TechsasJim said:

Ozzie_Isaac said:

JohnInCarolina said:

update

Unfortunately a vagitarian showed up and disliked your post.  Unfortunate, because those look absolutely amazing!  Any red blooded American would love to suck the meat off those bones!

But @oz@Ozzie_Isaac

as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦‍♂️

Ahh come on John…

JohnInCarolina

TechsasJim said:

JohnInCarolina said:

TechsasJim said:

Ozzie_Isaac said:

JohnInCarolina said:

update

Unfortunately a vagitarian showed up and disliked your post.  Unfortunate, because those look absolutely amazing!  Any red blooded American would love to suck the meat off those bones!

But @oz@Ozzie_Isaac

as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦‍♂️

Ahh come on John…

🤷🏻‍♂️

shtgunal3

Jowl bacon up top

paqman

Day off today and it is strawberries season, surprised SWMBO with pancakes on the blackstone!

Canugghead

paqman said:

Day off today and it is strawberries season, surprised SWMBO with pancakes on the blackstone!

I see a pile of pancake points 

caliking

Ozzie_Isaac said:

caliking said:

Ozzie_Isaac said:

Making drunk pasta.  I'm drunk, the pasta isn't.

that sauce has been haunting me. looks so god, even in the pan. Deets?

That is a pretty basic sauce for Penne Rosa, make it a little different every time.  This time I softened half a diced shallot in probably 3 tbs olive oil (not EVOO), then added 1lb of sliced baby-bella.  Added salt pepper, some more olive oil and cooked them down a lot.  Then I added cherry tomatoes sliced in half (prefer a diagonal cut), and cook those down a lot too.  Sometimes I will pull the skins out, this time I did not.  Then add in a bunch of garlic.  Some thin sliced, and some micro-planed.  Cook down even more.  Then I season some more with salt and pepper, garlic powder and onion salt.  Then I add marinara, probably only 1.5 cups.  Once it is brought back to a simmer, I grate a healthy amount of parmesan reggiano (add a rind if I have it). I add some red pepper flakes and spinach.  Cook till I have incorporated about 3 handfuls of spinach.  I then add in tempered whipping cream, heavy cream, or whatever nice rich dairy product I have on hand.  Then I bring back to a simmer and season to taste.  Usually only have to add pepper and red pepper flakes at this point.  I keep it just shy of enough salt.  That is because I add fresh grated parmesan reggiano on the dish just as I serve it.  I find that adds enough additional salt and if I am not careful it will make the final dish to salty.  I also add more spinach just before I serve.  I like the cooked spinach and just wilted spinach juxtaposition.

I change it up most times based on what I have on hand and what my mood is.  I prefer more red pepper and even some cayenne or a dried carolina reaper, but the women folk in my house do not like too spicy.

Thanks for the recipe. I haven't made a pasta sauce like this, so hope to try it soon.

GrateEggspectations

Not my cook. A good friend with a culinary background hosted us and made these. Hard to describe, but the texture was like no other rib I’ve ever had; nor that I would have expected. The outside was beautifully desiccated, giving off almost a wing-life texture, with lots of crunchy, pockets of rendered fat. Almost reminded me of a crunchy pork belly. Really unexpected, and delicious!

This man is one of the reasons I took an interest in cooking.

paqman

Pasta with homemade pesto and leftover chicken 

lousubcap

You guys in the GWN are eating quite well of late.  Great outcomes, regardless of who cranked them out.  Sweet!

Canugghead

Mickey mouse cook compared to the two above 

Lit the pit for fun on a hot day, 

threw some kebabs on when the flame died down with a bed of hot embers

chick butt kebabs was the bomb

served with pickled red onion and chili, on store bought naan toasted over the embers.