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What Are You Chef-ing Tonight, Dr?

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Comments

  • caliking
    caliking Posts: 18,612
    Chicken pot pie with the required burnt edge crust. 





    1. That's exactly how I like my CPP crust
    2. Good to see you back

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Chicken pot pie with the required burnt edge crust. 





    I would smash this..... hard
  • Thanksgiving roll test run! Feeling pretty damn good about these!




    Would you please share your recipe?? Those look absolutely insanely incredible. If you can’t, I get it. I’ll take my pumpkin pie recipe to the grave. 
  • Thatgrimguy
    Thatgrimguy Posts: 4,705
    Thanksgiving roll test run! Feeling pretty damn good about these!




    Would you please share your recipe?? Those look absolutely insanely incredible. If you can’t, I get it. I’ll take my pumpkin pie recipe to the grave. 
    Absolutely, they are King Arthur milk bread rolls. The real trick to making these that isn’t mentioned in the recipe is to rough mix the ingredients into a shaggy wet dough and let it rest for 15-20 minutes before starting to work it. I do this for all breads to let the dough hydrate. Makes a huge difference.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
  • bluebird66
    bluebird66 Posts: 2,703
    Chicken pot pie with the required burnt edge crust. 






    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • lousubcap
    lousubcap Posts: 31,922
    @Eggdicted_Dawgfan - great cook and result right there.  Quite a 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.
  • Thanks Frank. The meal definitely outperformed the show. The juice wasn’t bad either. 


    Snellville, GA


  • caliking
    caliking Posts: 18,612
    Lawdy! this is what I love about holiday eats.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Battleborn
    Battleborn Posts: 3,311
    Popeye’s spicy chicken here. Lady and I were tired of cooking. 
    Las Vegas, NV


  • TechsasJim
    TechsasJim Posts: 1,883
    La Plancha Guey.   

    Protein going on shortly.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
  • It made it up to 17 here today in Chicago so I made a batch of chicken soup. Nothing fancy but it got rave reviews from the family, and they are merciless critics. 
    XL BGE
    Plainfield, IL.
  • Foghorn
    Foghorn Posts: 9,759
    lousubcap said:
    Caveman finished Picanha (around  3 lbs post-trim) with a bit too much sun tan for me.  Taste was amazing-SRF Black.
    Reverse seared but no slow cook pics.
    On to the cave:
    And the $$ shot:
    The beef forward flavour (nod) is what really brings this cut home.
    Thanks for lookin'. 

    That looks perfect.  One of my favorite cooks.  I don't usually sear it though.  I find that when I do sear it, I'm not any happier with the bark and I take the risk of overcooking it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • It made it up to 17 here today in Chicago so I made a batch of chicken soup. Nothing fancy but it got rave reviews from the family, and they are merciless critics. 
    My daughter just said to me, “Can I talk with you and you not get a big ego?”  

    Me: Of course
    Daughter; Your chicken soup was really good. Can you make this weekly so there is always some in the fridge for me?
    Me: Of course honey, I’m glad you enjoyed it. That makes me happy.
    Also me: Does a humble brag on the forum. 😬
    As the father of two daughters, I totally get this.  
    "I've made a note never to piss you two off." - Stike
  • caliking
    caliking Posts: 18,612
    It made it up to 17 here today in Chicago so I made a batch of chicken soup. Nothing fancy but it got rave reviews from the family, and they are merciless critics. 
    My daughter just said to me, “Can I talk with you and you not get a big ego?”  

    Me: Of course
    Daughter; Your chicken soup was really good. Can you make this weekly so there is always some in the fridge for me?
    Me: Of course honey, I’m glad you enjoyed it. That makes me happy.
    Also me: Does a humble brag on the forum. 😬
    Likely the best compliment anyone could get. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Irish stew. 
    XL BGE
    Plainfield, IL.
  • shtgunal3
    shtgunal3 Posts: 5,574

    Last night

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Corv
    Corv Posts: 348
    edited December 2023
    Wasn't sure whether to post this in the "What are you chef-ing tonight" thread or the "What are you doing now" thread. Since I do cook, albeit poorly, I figured this was the place
    Last night I cooked a three-pound meatloaf on my Medium BGE. Here it is on the grill.

    And here it is cooling afterwards. I took it to 155 internal, and the dome temps started at 450 and gradually dropped to 300. Got done just a few minutes before sunset.

    Since it was too hot to put back in the shed. I left it out. Unfortunately it was windy last night. The cart blew over.
    Since I’d gotten a Mini and it was just resting on top of the cart, when I saw the wreckage I figured that it was a goner. It was at the top end of the whip as the cart tipped. Fortunately it landed in snow and is fully intact.
    Unfortunately the Medium did not. The base is smashed and that ring thing is too. The dome survived and the bottom part did as well - I don’t know the part names; the current BGE manual is all visual and doesn’t have nomenclature.
    Fortunately tomorrow is trash day, so at least the ruined parts will get hauled away rapidly, and since the Mini survived, I don’t have to go vegetarian. Also, I won’t need more charcoal for a little while.
    Could have been worse.
    I’m looking for either a Large BGE or a KJ.
    The storage issue is peculiar. With current cart and the Roccbox there’s no room for a new cart in my shed. So I’ll have to work through the option matrix here. I do want a cart for the Mini.





    Somewhere on the Colorado Front Range
  • Botch
    Botch Posts: 15,374
    edited December 2023
     :o 
    Bummer, Dude.  That must've been some wind.   
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright


  • shtgunal3
    shtgunal3 Posts: 5,574
    @Corv I disliked your post because that sucks man. At least the mini made it out unscathed.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • TechsasJim
    TechsasJim Posts: 1,883
    Wow that’s a new kind of suck for sure.    Unreal.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
  • @Corv

    I “liked” your post for support. Really sorry to see that. Horrible luck. You don’t look like you cook “poorly” at all! I am sure you will replace the Egg and will be back up and running in no time. It’s not about how hard you fall; it’s about how you get back up. 
  • That reminds me of the guy who tied his dog’s leash to his Egg.