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What Are You Chef-ing Tonight, Dr?
Comments
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Freezer dive yielded this… from our hog rearing adventure some years ago. Raised a few heirloom breed piggies with @20stone , @Foghorn , @The Cen-Tex Smoker . Good times.And, still delicious!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Hibachi night.
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Priceless look on that kids face. Nice spread too.
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That looks fantastic.caliking said:Freezer dive yielded this… from our hog rearing adventure some years ago. Raised a few heirloom breed piggies with @20stone , @Foghorn , @The Cen-Tex Smoker . Good times.And, still delicious!Also, couldn’t help but notice that both condiments appear to be Canadian. Are those from your Montreal trip? -
Quick 15 minute cook. Tenderloin tips were great.
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Dyal_SC said:Quick 15 minute cook. Tenderloin tips were great.
Great cook/spread right there. Kids knew what was coming and are gonna enjoy a true banquet.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Just gotta have those tenth's. Smelling good I am sure.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Griddled up some dogs, chorizos and veggies.
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That looks so good!!! I didn’t know we could post griddle pics, I need to start taking more pictures to post!Dyal_SC said:Griddled up some dogs, chorizos and veggies. -
@Campbell2N - any cook post is good (at least to this point) as long as you enjoyed it.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
The way I see it, a Blackstone is the perfect accompaniment to the big green egg.
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@GrateEggspectations - the mustard was. The Karam's garlic sauce is made in Seattle. Got some after hearing about it on Samin Nosrat's podcast, and it's pretty good. Not as good (read; garlicky) as homemade toum, or garlic aioli, but quite good nonetheless.
I don't think I've had crunchy mustard like Kozlik's before, but I really like it!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Experimental Vietnamese spring rolls by my better half.
canuckland -
2 simple racks of babies. One for us, one for neighbors.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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@Canugghead that's a he!! of an experimental attempt right there. Further experimenting can be slow -rolled.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Thanks. To clarify, she made similar rolls few times before, what's new is using rice paper instead of flour wrap. It's a keeper because by adding sugar in the soak water the rice paper can get some tan and super crispy without turning dark brown.lousubcap said:@Canugghead that's a he!! of an experimental attempt right there. Further experimenting can be slow -rolled.canuckland -
Haha, you're too kind.GrateEggspectations said:canuckland -
Full size smokies cut in 1/3’s and wrapped in bacon with a dollop of sweet baby rays toward the end.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Serious college football watching eats right there.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
If she were to join here, it would very much be a "stand back... let me show you some things" moment.Canugghead said:
Haha, you're too kind.GrateEggspectations said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Sounds good to me. I learn a lot on this forum... keep it coming!
Somewhere on the Colorado Front Range -
That is actually brilliant! SOOO stolen!Canugghead said:
...what's new is using rice paper instead of flour wrap. It's a keeper because by adding sugar in the soak water the rice paper can get some tan and super crispy without turning dark brown.
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Cap thanks for the LOL. Truth be told it was not that clever. The tenths was not on my mind when posting that. More just figuring that like minds could deduce pork butts or similar. So funny.lousubcap said:Just gotta have those tenth's. Smelling good I am sure.
It ended up being a daytime only cook. Two 6.5lb butts went on at 7am. To get them to 205 by 4pm for a 1 hour rest and 5pm pull, I had to crank up the temp. Ended up with a little more char on the bark than I like and I should have either trimmed the fat cap off or cooked cap down. Also probably could have wrapped with paper at some point. But work was busy that day and didn’t have much time to tinker— so I just have “experience notes” from the journey. -
Looking forward to your cook!Botch said:
That is actually brilliant! SOOO stolen!Canugghead said:
...what's new is using rice paper instead of flour wrap. It's a keeper because by adding sugar in the soak water the rice paper can get some tan and super crispy without turning dark brown. canuckland -
Baby backs. Burnt ends. Venison sausage and a smoked cream cheese covered in pepper jelly for an appetizer. -
You rallied well from a big yesterday. LmaoColbyLang said:Baby backs. Burnt ends. Venison sausage and a smoked cream cheese covered in pepper jelly for an appetizer.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
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@JohnInCarolina, Otto try to help?
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