What Are You Chef-ing Tonight, Dr?

lousubcap · October 2023

Hard to get a $$ shot on beef back ribs. Glad all enjoyed.

SamIAm2 · October 2023

Image: https://us.v-cdn.net/5017260/uploads/editor/1c/qzm1bdhnzss4.jpg

Pork Collar Roast on the Minimax. Meat is from a local butcher.

Botch · October 2023

Yesterday the Food Wishes channel on ewetube uploaded a more involved recipe for Chicken/Tortilla Soup, and I had to make it. Whole chicken (my market apparently doesn't carry whole chickens anymore, so I used a pkg of thighs and two qrts of broth I had in the freezer) is simmered in a pot with aromatics, pulled and the major chunks of meat pulled off, then the skin, bones and everything else put back in the pot to simmer 4 more hours. He made a thickener with blackened veggies which were then zipped up in a blender.

Then this sauce is added to the pot, simmered another hour, then strained (next time I'll strain the chicken carcass out first, then add this blender sauce and leave it in, it would make for a more hearty soup). Chicken meat, lime juice and cumin added.

Recipe has you make your own tortilla strips, just toss with oil and salt, spread out on a tray, then bake at 350˚ for 30 minutes, stirring once. At the 15-minute point I pulled them and they were already close to burnt, guess that convection feature really makes a difference. The soup is ladled over a bed of home-fried tortilla chips, and then garnished with sour cream, avocado, more tortilla strips, cotija cheese and cilantro.

Kinda labor-intensive but delicious, and the house smells wonderful.

This one's a keeper.

GrateEggspectations · October 2023

Looks great. I am now hungry.

SamIAm2 · October 2023

Image: https://us.v-cdn.net/5017260/uploads/editor/bu/5tn7kzpibthb.jpg

Pork Collar Roast is done. Light supper this evening.

LetsEat · October 2023

BGE’d prime rib, roasted beets, sprouts/balsamic glaze, and a dry Bombay gin martini…with three Castelvetrano olives. Apple slab pie for dessert.

lousubcap · October 2023

@LetsEat - Just beautiful prime rib $$ shot. Too many olives in that glass-just displaces the Bombay.

Great banquet right there.

lousubcap · October 2023

Messed about with an Oak Barn beef ( thanks for the steer (pun) @dbCooper) brisket point only (yes, you can order that cut) and it was great. Full disclosure-cooked on a drum smoker (had not been pressed into service in around 3 months).

Trimmed out weight at 5.1 lbs-a few hours in:

Image: https://us.v-cdn.net/5017260/uploads/editor/7j/9el9xaf1wpku.jpg

and a $$ shot -

Image: https://us.v-cdn.net/5017260/uploads/editor/4q/stnlsj9jcmof.jpg

I will do it again. Perfect for a small brisket cook with great texture and flavour (nod).

Thanks for looking.

ColbyLang · October 2023

Our family dinner is usually Tuesday. My mom refused to skip because of Halloween. So we did it tonight via my Ooni. 7 pies. All went well. Did a better job maintaining temp from pie 1 to pie 7

LetsEat · October 2023

lousubcap said:

@LetsEat - Just beautiful prime rib $$ shot. Too many olives in that glass-just displaces the Bombay. Great banquet right there.

Thanks @lousubcap. This was a freezer dive. We have a dear old fashioned meat market and I purchased several smaller roasts last spring. My preference is for a bone in cut but these are still delicious. Nothing easier than throwing a roast on the BGE. As for the olives, I’ve solved that issue by having a second drink!

I’m looking forward to my traditional Christmas prime rib. Here’s last year’s.