What Are You Chef-ing Tonight, Dr?

danhoo · February 1

lousubcap said:

@danhoo - beautiful finish on that tri-tip. Sweet.

Thanks, It had an hour long rest during the 4th quarter.

dbCooper · February 1

Short ribs last night, SPG and hickory chunks. About four hours at 250ish...

lousubcap · February 1

Way to source from Oak Barn. Those look great.

FrostyEgg · February 1

Thanks for the reminder I need to do some beef ribs asap! IMO there is no better smoked meat cut.

caliking · February 4

Dyal_SC said:

Doc said I was PHAT this morning. I didn’t realize that was still a saying in 2024. No way he could’ve meant fat.

Tonight’s fried poke chops to celebrate such a great compliment. 😜

That'll show him!

Fried poke chops scream to be smothered in gravy.

caliking · February 4

Sausage (tandooriwurst) from a freezer dive, with peppers and onions. Didn't suck.

lkapigian · February 4

caliking said:

Sausage (tandooriwurst) from a freezer dive, with peppers and onions. Didn't suck.

Nice Sausages!

johnmitchell · February 4

@caliking. That looks fantastic. Love sausages 😋

CPFC1905 · February 4

Picanha in the traditional style.

Image: https://us.v-cdn.net/5017260/uploads/editor/i4/hzzg58wvnpn0.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ge/aq57muzikfpw.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/cc/2lvu7bdlvv8e.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ht/88f6ust5l1ad.jpg

One fell off on to the grate, so learning point for next time is to add an arrester devise to the bottom of the skewer.
Lots of coarse salt and little SPG.
The one in the image stayed not he skewer and the texture was remarkably different.

First attempt at salmon on a plank scheduled for tomorrow as it is SWMBO's birthday.

lousubcap · February 4

Creative rig right there. Sweet $$ shot.

TechsasJim · February 4

lkapigian · February 4

caliking said:

Sausage (tandooriwurst) from a freezer dive, with peppers and onions. Didn't suck.

Nice Sausages!

caliking · February 4

CPFC1905 said:

Picanha in the traditional style.
...

...

Nice cook, but those skewers are brilliant. Perfect for vertical roasting in the BGE. Did you buy those, or have them custom made?

Re: an arrestor thingamajig, a couple of turns of wire would do the trick. But... a small potato at the end would be moar delicious! When I'd do tandoori chicken in the tandoor, those potatoes at the end of the skewer would be fought over.

And, a very happy birthday to your obviously better half.

Canugghead · February 4

CPFC1905 said:

Picanha in the traditional style.

One fell off on to the grate, so learning point for next time is to add an arrester devise to the bottom of the skewer.
Lots of coarse salt and little SPG.
The one in the image stayed not he skewer and the texture was remarkably different.

First attempt at salmon on a plank scheduled for tomorrow as it is SWMBO's birthday.

Happy birthday to your swmbo.

Great cook and love the skewers, did you buy it or hack it out of a regular V shaped one? I'm thinking of splitting the end with an angle grinder cutting wheel and bending to form the T handle. I may try one for tandoori.

Also agree with using potato (or onion) at the bottom, a stainless steel cotter pin should work well as an arrestor.

CPFC1905 · February 5

@caliking
@Canugghead

Here's where the skewers are from https://pitbarrelcooker.com/collections/hanging-accessories

They were a gift from SWMBO as we plan to do tandoori chicken pieces soon. She also got me the long flexible wire skewers for some Chermoula marinated vegetables last Summer.

Will try various arresting methods and update you in due course. 👍

Botch · February 5

Cold, rainy & miserable day today, then Chef John gives me a recipe for Caldo Verde!

Pretty simple soup; onion, garlic, sausage, thin-sliced russets and chopped kale, bone broth and salt (I did add black pepper too). Cook it until the potatoes break down and thicken. It's Portuguese, supposed to have Linguiça but none at the market so used mild Italian sausage instead. Perfect for a cold February day.

fishlessman · February 5

Botch said:

Cold, rainy & miserable day today, then Chef John gives me a recipe for Caldo Verde!

Pretty simple soup; onion, garlic, sausage, thin-sliced russets and chopped kale, bone broth and salt (I did add black pepper too). Cook it until the potatoes break down and thicken. It's Portuguese, supposed to have Linguiça but none at the market so used mild Italian sausage instead. Perfect for a cold February day. Grew up with that soup, broth from pork bones, my nana added yellow eye beans or northern whites. Always served with scali bread and butter....

caliking · February 6

That looks so inviting @Botch. Very nice.

CPFC1905 said:

@caliking
@Canugghead

Here's where the skewers are from https://pitbarrelcooker.com/collections/hanging-accessories

They were a gift from SWMBO as we plan to do tandoori chicken pieces soon. She also got me the long flexible wire skewers for some Chermoula marinated vegetables last Summer.

Will try various arresting methods and update you in due course. 👍

Thanks for the link. I have 4' skewers for the tandoor, but they are cumbersome for down-the-top-vent BGE cooking. I'll look into these.

GrateEggspectations · February 6

That bowl is dead sexy, @botch. I always enjoy your cooks, but this one is special.

GrateEggspectations · February 6

I would post this on a stand-alone, but it would feel disingenuous given my minimal contribution. Delivered by in-laws for us to heat here.

lousubcap · February 6

Your in-laws rock and that is a consistent theme. Looks fantastic.
I'm too old to be shopping for in-law trade.

FarmingPhD · February 7

Chicken bacon ranch sandwiches

JohnInCarolina · February 7

GrateEggspectations said:

I would post this on a stand-alone, but it would feel disingenuous given my minimal contribution. Delivered by in-laws for us to heat here.

That looks great, but your logic confuses me. Why would it feel disingenuous in a stand-alone but not a “what are YOU cheffing now” thread?

Ozzie_Isaac · February 7

They are not kidding about that warning. About 25 years ago I put a few into a toaster oven and they melted, poured on the heating element, and caught on fire. Almost burned an apartment complex down.

CPFC1905 · February 7

This was SWMBO's delayed birthday dinner. It was one day late as we drank wine on her birthday and elected for pizza instead around the mid-point of bottle two.

First go with planks for the salmon, Meater typically helpful in all regards.
Small amount of wood chunk added to coals for extra smoke.
Thick cut 10oz rump and sirloin received a four minutes alongside the salmon, then pulled while I opened all vents - back on for a fiery three minutes.

Served with mashed potato and samphire.

Image: https://us.v-cdn.net/5017260/uploads/editor/h5/gbzr09171lba.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/ka/6o4ghdnjojr6.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/br/gxi1aagn00kc.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/vi/zon36jqzep3o.jpeg

lousubcap · February 7

@CPFC1905 - dang-great cook and presentation. Screen licking material right there.

Canugghead · February 7

Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

GrateEggspectations · February 7

You make pretty pies, @Canugghead. Rather spectacular. Love the colours popping in photo #1.

GrateEggspectations · February 7

Ozzie_Isaac said:

They are not kidding about that warning. About 25 years ago I put a few into a toaster oven and they melted, poured on the heating element, and caught on fire. Almost burned an apartment complex down.

TIL taco shells melt. Sounds like a very close call.

Canugghead · February 7

GrateEggspectations said:

You make pretty pies, @Canugghead. Rather spectacular. Love the colours popping in photo #1.

Thanks. The one touch edit function enhanced the pic

What Are You Chef-ing Tonight, Dr?

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