What Are You Chef-ing Tonight, Dr?

lousubcap

The below picanha cook was planned for the SM rig but the high drama weather guessers led me to call the BGE audible-

It was incredible.

No pics on the grill but a caveman finish shot-

And on the board with the roasted garlic and some veggies (including hatch chilis)

and a closer $$ shot-

I will not wait so long again before a picanha cook.  The beefiness coupled with the cap makes for quite a unique and enjoyable taste and texture experience. 

Thanks for lookin-

GrateEggspectations

Great looking and well-executed cook. Too bad about the SM, but I guess you’ll just have to enjoy the anticipation until your next endeavour. 

I, too, often pick my cooker based on the weather predictions and consult multiple, often contradictory sources before placing my bet. I keep an MM on the covered front porch expressly to bail me out if the Eggs in the backyard are hit with rain or snow. 

Guess the obvious and best solution for you is to put in a sick, covered outdoor kitchen. 😂

paqman

@lousubcap beautiful!  I am curious, did you finish both sides caveman style?  

lousubcap

paqman said:

@lousubcap beautiful!  I am curious, did you finish both sides caveman style?  

I did finish both sides caveman for the crust.  The flaming inferno was from finishing the fat cap side.  That event did not last long. 

paqman

@lousubcap I was wondering how it went with the fat cap, would you do it again?  I usually avoid fatty cuts when doing it caveman style.

lousubcap

@paqman - I did the slow (reverse sear) cook with the cap up until the internal temp averaged around 55-56*C.  Then caveman cap up for the initial go, knowing I needed to sear and tighten up the cap thus on it went.  For sure I would do it again with the same technique.  The crust on that cap is great. 

JohnInCarolina

ryantt

Nothing fancy 

GrateEggspectations

lousubcap

Great outcome but for me I would eat that point nekked!  Nailed it!.  I believe your neighbour (nod) Sue Vide had a major role in the cook. 

Ybabpmuts

My uncle, "king of the year round shorts", Wilfred had walnut cookies. The older he got the more you could see them. One time he was running towards me and he kicked his own walnut cookies right at me, he literally used his shoe to weaponise his walnut cookies. What other baker would do that, honestly?

NDG

Branzini & Sheet-Pan Panzanella 
 

Ybabpmuts

Is that you're snapper,?

Legume

Canugghead

It's Civic Holiday here, gathered the clan yesterday.
Harvested a dry aged USDA prime striploin from the freezer, probably at least 7-8 yo. Lo n Slo in XL till IT 130

intense beefiness

Roast duck from local supermarket, thanks to post covid inflation, price jumped to $40 a duck! Actually it's not that bad, considering a frozen duck costs about $20 and the labour/skills required

Pork shoulder char siu, SV 18 hrs at 165F, chilled/smoked/charred in XL. Tender but not too soft like previous 24 hr attempt. Followed 'chubby hubby sv char siu' recipe. 
Opened a bag of recently purchased Maple Leaf lump, forgot how good this brand is, haven't used it since the previous group buy with Little Steven

Oldest little man had a blast, the largest bowl suffered multiple mini dents from the giant Chopsticks

lousubcap

As always @Canugghead doing it up right for the clan.  Great eats right there.

Now to get him a real drum set for Xmas...

GrateEggspectations

Canugghead said:

It's Civic Holiday here, gathered the clan yesterday.
Harvested a dry aged USDA prime striploin from the freezer, probably at least 7-8 yo. Lo n Slo in XL till IT 130

intense beefiness

Roast duck from local supermarket, thanks to post covid inflation, price jumped to $40 a duck! Actually it's not that bad, considering a frozen duck costs about $20 and the labour/skills required

Pork shoulder char siu, SV 18 hrs at 165F, chilled/smoked/charred in XL. Tender but not too soft like previous 24 hr attempt. Followed 'chubby hubby sv char siu' recipe. 
Opened a bag of recently purchased Maple Leaf lump, forgot how good this brand is, haven't used it since the previous group buy with Little Steven

Oldest little man had a blast, the largest bowl suffered multiple mini dents from the giant Chopsticks

Buy him a drumset, like we did for our little one. Especially if his parents are getting on your nerves. 

Canugghead

@lousubcap
@GrateEggspectations
Haha not a bad idea, however there's a baby in the house so it's a no no. They already have a couple of keyboards, and the other grandparents have a grand and a drum set.

shtgunal3

Ribeyes on the mini with store bought broccoli salad

caliking

@Canugghead - Looks terrific, per usual! 

NDG

Cast Iron Chicken w/ leeks & carrots.  Stock (used 4 lbs of frozen reserved backbones / wings etc) in pressure cooker.  Pan sauce (using stock & white wine) all over mashed potatoes.  Good enough to be my last meal

lousubcap

@NDG - that is a great piece of work.  The first two and last photos are definitely magazine quality.  Nailed it right there.  Congrats. 

lousubcap

A different take on ABT's and one that may upset the purists-

Over the past 5-6 years or so, those of us in flyover country have had access to Hatch chiles.  I routinely smoke them down and enjoy their flavour (nod).

That's nice but what about Hatch ABT's-

Below is a picture of my first go-

Hot (at least so labeled) chilies, split, seeds removed.  Then filled with cream cheese, diced onions, roasted garlic and chopped spicy beef sticks. Topped a couple with OakRidge BBQ habanero death dust.   Had some bleed out (non life threatening) but quite tasty.  They are very filling. 

I will do again while the chilies are still around.

BTW- splitting with a knife requires some effort to follow the contours. 

Botch

lousubcap said:

A different take on ABT's and one that may upset the purists-

Over the past 5-6 years or so, those of us in flyover country have had access to Hatch chiles.  I routinely smoke them down and enjoy their flavour (nod).

That's nice but what about Hatch ABT's-

Below is a picture of my first go-

Hot (at least so labeled) chilies, split, seeds removed.  Then filled with cream cheese, diced onions, roasted garlic and chopped spicy beef sticks. Topped a couple with OakRidge BBQ habanero death dust.   Had some bleed out (non life threatening) but quite tasty.  They are very filling. 

I will do again while the chilies are still around.

Very interesting, Cap'n!  I'm assuming you're starting with raw chilis?  I buy a bushel every couple years, but they're pre-roasted (one of the best smells on Earth) and I doubt mine could survive the ABT treatment.  

lousubcap

@Botch- yep, raw as the goodness of large quantities roasted doesn't happen around here. 

paqman

it looks delicious @lousubcap

One day I will get my hands on hatch chiles…

caliking

Awesome riff on ABT's @lousubcap!

If you dig the heat, leaving the seeds and veins in might amp it up a tad. As long as you don't mind the seeds.

NDG

Bfast egg sammich extravaganza - few bacon few griddled ham etc 

lousubcap

Whoa right there.  What a way to kick-start the day.  Great looking sandwich and side of tots.  Nailed the meal. 

CPFC1905

3lbs of sirloin on the bone. Ex dairy herd. Slow to 45c then sear to 50 and then rested. Accompanied by Chermoula marinated veg.