What Are You Chef-ing Tonight, Dr?

ColbyLang

Smoked prime rib. She’ll go on around 5:30-6 Hopefully come off around 10-10:30. Will have to hold over for a couple of hours, merry Christmas everyone

JohnInCarolina

Korean bbq ribs, for dinner tonight.  You know, the traditional Christmas meal…

Canugghead

lousubcap said:

Always a challenge to nail the paella socarrat given when to pull from the BGE, factor in the 25 minute drive and then the 90 minute hold upon arrival.  But not too bad this evening- (Edit-double wrapped in HDAF and a towel-no oven reheat.)

On the LBGE (15.5 inch pan recommended by @Little Steven around a decade ago-brings back memories every time) with bomba rice, saffron, some Christmas coloured (nod) veggies, shrimp, sausage, chix and lots of garlic.  Getting ready to declare victory-

Turned out well given the protracted hold: (And did get the socarrat w/o a burn)

The dark pieces are sausage. 5 adults crushed it.

Merry Christmas 🎄!

You nailed it as usual. I fumbled with paella couple of times over a decade ago, may have to resume chasing the holy grail one day  

ColbyLang

ColbyLang said:

Smoked prime rib. She’ll go on around 5:30-6 Hopefully come off around 10-10:30. Will have to hold over for a couple of hours, merry Christmas everyone

The follow up pics. Meat Church smoked prime rib recipe. Pulled it off at 126°. It sat in an oven at 160° for 2+ hours.

Campbell2N

Exposed to Covid and feeling meh so we didn’t go to the family party. I made tortillas and ate freezer brisket and shrimp tacos. The shrimp was the star by a large margin tbh, tWife crushed the seasoning on those  

lousubcap

@Campbell2N - sorry to hear about the Covid.  But you ate well based on the evidence presented.  Here's to a speedy recovery.  Merry Christmas🎄

Campbell2N

Thank you for the good vibes @lousubcap. Merry Christmas to you and yours!

lkapigian

lousubcap

lkapigian said:

Yes sir.  That is how to enjoy the excuse to debauch right there.  Nice.

Foghorn

Cajun filets and lobster. Pesto bread. Teriyaki balsamic Brussels sprouts. Spinach and tomatoes. Didn’t get a money shot of the steaks but they were perfect. Rare for my wife. Medium rare for the rest of us. 

Ragingirishman2

Foghorn said:

Cajun filets and lobster. Pesto bread. Teriyaki balsamic Brussels sprouts. Spinach and tomatoes. Didn’t get a money shot of the steaks but they were perfect. Rare for my wife. Medium rare for the rest of us. 

Great looking Christmas dinner, surf and turf is always a winner. Merry Christmas. 

Botch

Foghorn said:

Pesto bread. 

Outstanding Cook overall, but I'm really curious about the Pesto Bread; deets/recipe?  Looks like a combo of monkey bread/challah/rouladen; Nice!  

Foghorn

@Botch, thanks for asking. My wife and daughter made it. My daughter made some a while back and they attempted to do it again. They weren’t as happy with it this time around although it was quite good. 

Here is the recipe my daughter suggests. 

https://artisanbreadinfive.com/2008/09/24/brioche-dough-recipe-and-all-of-its-wonderful-uses/

My wife makes the pesto and my daughter figured out how to braid it into the dough. 

Sorry I don’t have a more specific answer. 

GrateEggspectations

Last night’s dinner. A B-I-L’s efforts; not mine. He makes turkey unlike any I’ve had elsewhere. Incredibly moist. 

GrateEggspectations

lkapigian said:

Please tell us about the rice. Looks phenomenal (as does everything; goes without saying).

lkapigian

GrateEggspectations said:

lkapigian said:

Please tell us about the rice. Looks phenomenal (as does everything; goes without saying).

@GrateEggspectations it’s Armenian Pilaf , first thing an Armenian learns lol

Hook_emHornsfan_74

Cooker prime rib last night and some pedestrian bone in chicken breasts for the lone weirdo in the family. I have only done a couple in my life on the egg.  Turned out really good, I know it’s cooked a little more than I would have liked but the ladies of the house prefer it this way. I have learned it’s best to keep them happy.  

caliking

So much good eating to catch up on! Not a whole lot going on here, as the fam is away. Seems like it’s still been busy though. 

Met up with @texaswig , for Ethiopian grub last week. 

Apple, and pecan, pies  for the holiday weekend. 

Christmas Eve dinner at our friends’ home. 

1/2” Akaushi flat iron steak for man dinner yesterday  

Hope all are having a great holiday season!

GrateEggspectations

@caliking

Looks like a great time and excellent eats. I hope the kids are enjoying their newfound membership in the Blue Man Group. 

NDG

Christmas Beef Tenderloin with shiitake tarragon sauce.  Always so so good. 

Part of FAM got COVID so decent amount  leftovers, honestly blew my mind, filet sliders with razor thin onion, Havarti & horseradish/ tarragon / lemon aioli 

EzraBrooks

Detroit style pizza here tonight. Haven't done it in a while, and forgot how good this can be.

Foghorn

NDG said:

Christmas Beef Tenderloin with shiitake tarragon sauce.  Always so so good. 

Part of FAM got COVID so decent amount  leftovers, honestly blew my mind, filet sliders with razor thin onion, Havarti & horseradish/ tarragon / lemon aioli 

Filet sliders are legit.  I did that tailgating at a TX A&M game when my daughter went there.  It's fair to say that we "won" that region of the parking lot.

Foghorn

1/2” Akaushi flat iron steak for man dinner yesterday  

Hope all are having a great holiday season!

The next time somebody asks how to cook a 1/2" steak, can we show this picture and have @caliking give some guidance - instead of just running the poor bastard off?

Campbell2N

EzraBrooks said:

Detroit style pizza here tonight. Haven't done it in a while, and forgot how good this can be.

Looks great! I have been hammering that recipe recently and honestly, never liked thick pizza before I started making it myself. Even from Buddy’s… Finding brick cheese can be challenging though. 

Thatgrimguy

Brisket!

caliking

Foghorn said:

1/2” Akaushi flat iron steak for man dinner yesterday  

Hope all are having a great holiday season!

The next time somebody asks how to cook a 1/2" steak, can we show this picture and have @caliking give some guidance - instead of just running the poor bastard off?

Honestly, that was the best steak I've done in a while. Took it out of the fridge 20 mins prior, salted it, while I got a CI pan screaming hot on the stove. 

About 90 seconds per side, flipped twice. Threw a pat of HEB's Cajun compound butter in the pan, and called it done. Temped shy of 130F while it was in the pan, some carryover while it rested, but not much since it was a whopping 1/2"!

FWIW, that was a Heartbrand Akaushi flat iron of 2020 vintage, that surfaced during a recent freezer dive. It was farkin' delicious. I may just "freezer age" steaks from this point on

lousubcap

@caliking - to a non-surgeon's eye that looks like a bit more than 1/2" but males always enhance dimensions.   The outcome looked great.

Regarding Heartbrand beef- I used to be a big fan of the Heartbrand Akaushi briskets...about twice a year they would offer reduced shipping charges (to free) on orders over $100.  Have not seen that in three years.  Over $100 their standard shipping is 25% of the purchase price.  No longer happening here. 

Beef and Texas-better to be lucky than good any day!

Thatgrimguy

Made my first Detroit style pizza a few days ago. It was so good!

TechsasJim

Thatgrimguy said:

Made my first Detroit style pizza a few days ago. It was so good!

Played golf today with a guy that owns a couple pizza restaurants around town and invited me to come by next week.  One of his 3 specialties is Detroit style.   Never had it but looking forward to it.    

Seeing yours has my interest piqued!   

Campbell2N

Thatgrimguy said:

Made my first Detroit style pizza a few days ago. It was so good!

Looks great! Good rise. Here’s my last double batch for a special day. Really is a great meal to make.