What Are You Chef-ing Tonight, Dr?

Corv

CPFC1905 said:

You know water, right?  It freezes at zero and boils at 100.  Why have a system that starts at a random number?

Why use a numbering system that relies on water?

Gulfcoastguy

Corv said:

CPFC1905 said:

You know water, right?  It freezes at zero and boils at 100.  Why have a system that starts at a random number?

Why use a numbering system that relies on water?

And varies according to altitude?

Ragingirishman2

Just took the lasagna out of the oven. Combo of Italian sausage and ground beef with roasted garlic. Combo of Parmesan and mozzarella cheese  

MasterC

Love lasagna and that cheese. That looks delicious that cheese right on right on

lousubcap

$$ shot tells the story right there.  Great comfort food on a refreshing night. 

Corv

Yummy, yummy!

caliking

I feel like I haven’t posted in a while, so here are some things that kept me busy over the weekend…

Doctored up some Korean instant noodles, with scallions, ginger, miso paste, mozz. Pretty tasty for lunching. 

Sourdough, 30% rye

Lastly, now that it’s cooler here, fired up the Ooni to take a crack at some pies. 

Buckwoody Egger

Thank you Publix. I liked this method a lot for the buttery herb crust. And the ribs are a nice bonus. Oh my. And thank you Bbq Buddha. Not sure why but reverse sear felt like too much thinking paying attention for a weeknight. 

https://thebbqbuddha.com/grilled-bone-in-prime-rib-roast-on-the-big-green-egg/

lousubcap

However you get there, it's a winner.  Yes sir.  Great cook.

I remove the bones prior to the cook (separate endeavor).  Two day dry brine. I run around 250*F for the entire cook til around 125*F in the center, then torch the roast for the crust.  I'm on the clock for that cook on 12/25 along with a maple/bourbon ham.  Can't wait.

Canugghead

Some folks live dangerously, lol
Seriously though, that's one good looking noodle dish, love the seaweed touch. Is that shoyu egg?

The pork shoulder I'm defrosting is more matured than your noodles though 

Canugghead

Few racks of APL baby back ribs cooked in pellet pooper.


Blessed with the arrival of a new grand kiddo last night, give them few more years and four racks won't be enough 

 

lousubcap

@Canugghead - great ribs but the star of the post is the arrival of your grand child.  Congrats to Mom, Dad and the star.

Spoil 'em all as I am sure you do and will continue.  

Canugghead

Thanks @lousubcap, much appreciated. Yes we are suckers too!

caliking

Canugghead said:

Some folks live dangerously, lol
Seriously though, that's one good looking noodle dish, love the seaweed touch. Is that shoyu egg?

The pork shoulder I'm defrosting is more matured than your noodles though 

Good eye, Sir! I didn't even notice that Not a shoyu egg... 8 min egg that I found in the fridge.

And, congrats again for the birth of the newest member of the CanuggClan. 

CPFC1905

lousubcap said:

However you get there, it's a winner.  Yes sir.  Great cook.

I remove the bones prior to the cook (separate endeavor).  Two day dry brine. I run around 250*F for the entire cook til around 125*F in the center, then torch the roast for the crust.  I'm on the clock for that cook on 12/25 along with a maple/bourbon ham.  Can't wait.

Noted.  With thanks. 

northGAcock

bubbajack said:

Shout out to @northGAcock , 1st pies of the year!

Just got around to making some pecan pies for some local friends and neighbors. Cheers @bubbajack

Botch

I've seen this stuff for ages, never tried it before.  Just browned 1 onion, 2 garlic, 2 potatoes, 2 carrots, two celery and a pkg of stew beef in a large pot, 5 cups water, then when potatoes are tender add one block of this Japanese Curry (look like large bouillon cubes).  Made a smooth gravy, it was okay over rice.  The pkg said "Medium Hot", it had no heat whatsoever.  
And I have no idea where the "Vermont" name comes from.  
 

GrateEggspectations

northGAcock said:

bubbajack said:

Shout out to @northGAcock , 1st pies of the year!

Just got around to making some pecan pies for some local friends and neighbors. Cheers @bubbajack

This one made me weak in the knees. I have baked on the BGE several times, but not recently. That looks great. 

TheToast

dbCooper said:

I think @Toast or @TheToast is in the UK too.  Hard to say, those folks are kinda flighty.  🙂

I’d not logged onto this forum in MONTHS. Decided to tonight on a whim and surprised to find I was tagged in a post just 2 days ago

Hi everyone. Hope you’ve had a good year

JohnnyTarheel

northGAcock said:

bubbajack said:

Shout out to @northGAcock , 1st pies of the year!

Just got around to making some pecan pies for some local friends and neighbors. Cheers @bubbajack

Looks great!!  Hope you and family doing well my friend.. Cheers!!

TechsasJim

Prime rib roast on the BGE right now.    Pretty dumb as I’m not feeding anyone, just felt like throwing something on the egg.   

Foghorn

TechsasJim said:

Prime rib roast on the BGE right now.    Pretty dumb as I’m not feeding anyone, just felt like throwing something on the egg.   

That's my kinda dumb.

SamIAm2

Ribeye.

SamIAm2

JohnInCarolina

TechsasJim said:

Prime rib roast on the BGE right now.    Pretty dumb as I’m not feeding anyone, just felt like throwing something on the egg.   

Worst case scenario - you slice up and vac seal.  I see no stupidity here, only winning.

DoubleEgger

SamIAm2 said:

Ribeye.

I gotta ask what America is thinking. Why did you choose the Meater here? 

JohnInCarolina

SamIAm2 said:

Ribeye.

1/2 inch?

SamIAm2

DoubleEgger said:

SamIAm2 said:

Ribeye.

I gotta ask what America is thinking. Why did you choose the Meater here? 

@DoubleEgger - just plain lazy. Was busy with other stuff and the alarm worked just fine to alert me. @John - didn't measure it but yeah, it was thin and a fast cook.

lousubcap

Clearly much more than a 1/2" inch.  Go long or go home!  Girth for the win.

SamIAm2

Cleaned out the large, added Rockwood charcoal and some of their Pecan wood chunks. Large is getting close to 350 degrees so into the kitchen to get the thawed, young Amish, 16.99 lb turkey ready. They only put the neck inside and I didn't want to deal with it; used to cook it, remove the meat and add it to some rice for my egging neighbor's dog but not this time.


@DoubleEgger - will not be using the Meater for the cook; old guy going old school. This is not the only turkey for our annual family get together so the finished amount of meat won't be an issue.