What Are You Chef-ing Tonight, Dr?

Canugghead

Thanks @caliking , nicer than our own grillyard for sure 

Dyal_SC

Ribeyes. Used the small skillet so one at a time. 

GrateEggspectations

@Dyal_SC

Beauty! One for each twin?

Dyal_SC

GrateEggspectations said:

@Dyal_SC

Beauty! One for each twin?

They split one. Then one for each parent.

Canugghead

Freezer diving...retrieved smoked salmon and bagel, out of cream cheese so swmbo made some guacamole, topped with hot sauce and garden dill.

caliking

That looks darn delicious @Canugghead!

Very coincidentally, I made gravlax this week. Doesn't last long on this side. caliprince went to bed early last night, and woke up early, so he could get some for breakfast. Got home after work, thinking I'd nibble on some, to find half a pound of it  missing. 

Canugghead

Thanks @caliking, actually mine was marinated with soy, white wine, Worcestershire, etc, then smoked lo n slo till very dry. I find gravlax more challenging 

You have a fine dining connoisseur in training for sure  

Canugghead

Typical batch of boring pies for tomorrow

Last bite of a sample slice, zoomed in to crop out teeth marks

Peaches from the Niagara Region, right up there with Ontario corn this time of year, yum

GrateEggspectations

@Canugghead

Outstanding. You baked tomorrow’s pies today?

Canugghead

GrateEggspectations said:

@Canugghead

Outstanding. You baked tomorrow’s pies today?

Thanks, yes when eating away from home and giving them out, they freeze well too.

caliking

@Canugghead... Good lord! Fabulous!!

I need to try your version of lox. The gravlax is stupid easy (non-smoked version)...

Kosher salt 1 part + sugar 2 parts + zest of 1 lemon + stuff (dill, juniper berries, pepper, fennel... whatever strikes your fancy). Mix it all up. I've seen all kinds of variations for salt:sugar - 2:1, 1:1, etc. I don't think there's a wrong way to do it. 

Lay out a large piece of plastic wrap. Spread out 1/3rd of the mixture. Lay a salmon fillet skin-side down over that. Spread the rest of the mix over the salmon. Top with more dill. 

Wrap loosely, leaving the ends open,  so the goo can drain. Place in a glass dish, with weights on top.

 Into the fridge for 36hr-48 hrs (flip it once). Rinse... and done!

lousubcap

@Canugghead great looking pies and that dessert, dang!

Bonus points for cropping the teeth marks.

MasterC

Not wagyu but close

Reverse sear at 220° for forty minutes pulled at 128°

Rested for ten minutes while raising the temperature in the egg. Put the steaks back on, temperature at 600°, and seared about two minutes a side.

Pulled off after internal temperature hit 134°.


 

lousubcap

@MasterC - Looks like cap of ribeye and you treated them right.  That $$ shot is impressive.  Great eats right there. 

dbCooper

Rack of St. Louie's last night with Au Gratin potatoes.  Mrs. Cooper requested they be sauced...

Canugghead

^^^would love a plate for lunch!

NDG

MasterC said:

Not wagyu but close

Reverse sear at 220° for forty minutes pulled at 128°

Rested for ten minutes while raising the temperature in the egg. Put the steaks back on, temperature at 600°, and seared about two minutes a side.

Pulled off after internal temperature hit 134°.


 

WOAH that looks so perfect!! I want to make classic steak frites so I have been searching for a cut like this (Deckle or Rib Cap or Ribeye Cap) but no luck

MasterC

Visit and make friends at your local butcher shop.

shtgunal3

@NDG a locally owned steak house here makes steak frites with flat iron. It is really good.

ColtsFan

Zucchini boats. Chicken, bacon, ranch and taco. Swmbo like the taco boats. She fixes them up like nachos 

MasterC

Rotisserie chicken 

GrateEggspectations

MasterC said:

Rotisserie chicken 

One of the best BBQ’rs I know once told me that charred chicken was the best chicken. You danced on the line between adequate IT and burned and did it elegantly. Love it. 

GrateEggspectations

Hastily put together turkey stir fry, fresh corn and brown rice. Wifey did most of the heavy lifting on this one. 

shtgunal3

ColtsFan said:

Zucchini boats. Chicken, bacon, ranch and taco. Swmbo like the taco boats. She fixes them up like nachos 

Damn!!! I’d hit it.

Canugghead

@caliking, Thanks for the lox recipe.

This is more or less what I follow for lo n slo smoked salmon, like the author says I smoke at least six hours until very dry, forget IT. It tastes great fresh and hot, or cold. I usually make extra for freezing; great for salad, on bagel, or salmon dip.
https://www.nakedwhiz.com/smokedsalmon.htm

caliking

Canugghead said:

@caliking, Thanks for the lox recipe.

This is more or less what I follow for lo n slo smoked salmon, like the author says I smoke at least six hours until very dry, forget IT. It tastes great fresh and hot, or cold. I usually make extra for freezing; great for salad, on bagel, or salmon dip.
https://www.nakedwhiz.com/smokedsalmon.htm

Thanks! Its hot enough here, that I may be able to smoke salmon without the BGE Bookmarked to give this a whirl when its a bit cooler. 

Canugghead

caliking said:

Canugghead said:

@caliking, Thanks for the lox recipe.

This is more or less what I follow for lo n slo smoked salmon, like the author says I smoke at least six hours until very dry, forget IT. It tastes great fresh and hot, or cold. I usually make extra for freezing; great for salad, on bagel, or salmon dip.
https://www.nakedwhiz.com/smokedsalmon.htm

Thanks! Its hot enough here, that I may be able to smoke salmon without the BGE Bookmarked to give this a whirl when its a bit cooler. 

Let me know how it goes whenever. fwiw, we are not big salt fans, so I cut it down and over soak/rinse after marinating.

Ragingirishman2

Mississippi pot roast, mashed potatoes, and gravy. No veggies 

GrateEggspectations

Ragingirishman2 said:

Mississippi pot roast, mashed potatoes, and gravy. No veggies 

I know of at least two fine gentlemen who would fully endorse that approach. 

@lousubcap @MasterC

Looking in your direction. 

caliking

Ragingirishman2 said:

Mississippi pot roast, mashed potatoes, and gravy. No veggies 

I get weak in the knees when I see gravy and mashed potatoes like this