What Are You Chef-ing Tonight, Dr?

caliking

I had been thinking about lobster rolls recently @GrateEggspectations. You made my mouth water. 

caliking

Thatgrimguy said:

Dialing in my bulk fermentation and shaping technique!! 

...

I envy the consistency of your loaves. Farkin' beautiful. 

CP92

SIL said all she wanted for her 70th birthday was my lasagna. Who was I to deny her? Made a couple of 5x7 individual servings for her and I, and some gnocchi for the Mrs. (gluten issues).  Can't wait for it to cool. I use bechamel instead of ricotta and a really good parm. 

Campbell2N

Stuffed baby portabellas served with garlic butter noodles. Delicious.  

lousubcap

To steal a great thought from @DoubleEgger (post copied here from January 31-DoubleEgger said:
Too many quality cooks are piled up in the what are you chefing thread. I personally think it’s a forum killer.  The amount of actual cooking threads has greatly diminished over the years. This place used to have a good mix of quality cooking threads and every day BS. It feels more like Reddit now.)
There are several above posts worthy of stand-alone topics to entice the newer members to explore, contribute and rejuvenate this place.  
On a personal note-I need to get more adventurous, branch out and toss some threads out here.  Changing the lawn mowing pattern may be my first go.  
Stay healthy and safe out there. 

BGEChicago

Did These tonight.....

Thatgrimguy

Campbell2N said:

Stuffed baby portabellas served with garlic butter noodles. Delicious.  

That looks so good!! 

Wooderson

Bone marrow,  tbone for the wife and I settled on the bone in rib eye.   Balsamic,  shallot, bleu cheese crust.  Japanese sweet potato and asparagus.   I just can't bring myself to pay for steaks when going out to eat.   It's quite the conundrum. 

Dyal_SC

Very nice @Wooderson !

GrateEggspectations

Good looking grub there, @Wooderson. 

johnmitchell

@Wooderson. Absolutely Spectacular!!!!

Dyal_SC

Pretty decent breakfast.  Bacon and eggs for the youngins. And some everything bagel sliders for myself. Ham, egg, Swiss cheese, Dijon, bacon, marinated artichokes. Toasted the bagels in the leftover bacon crumbs. 

Chicken lollipops prepped for dinner. 

johnmitchell

@Dyal_SC. Looks like a winner Craig😋

Ozzie_Isaac

Trying a corned beef brisket in celebration of the greatest civilization on earth and perhaps the greatest Saint too.

MasterC

Making dinner for my family 


And some ugly jalapenos 


Potatoes just went on a d asparagus will follow 

Dyal_SC

That looks fantastic, @MasterC

lousubcap

Going forward, you guys need to post the above banquets as standalone threads for forum purposes.  I'm not here as a corporate shill, just trying to entice the newer members about the cooks that can be had and the talents that reside here.  Eyeballs on the screen.  That's how you gain market share when offering quality.  FWIW-

lousubcap

Wooderson said:

Bone marrow,  tbone for the wife and I settled on the bone in rib eye.   Balsamic,  shallot, bleu cheese crust.  Japanese sweet potato and asparagus.   I just can't bring myself to pay for steaks when going out to eat.   It's quite the conundrum. 

@Wooderson - that is an awesome cook across the board.  Those photos are magazine quality and document your results.  I would crush that in a heart beat.  

GrateEggspectations

Ozzie_Isaac said:

Trying a corned beef brisket in celebration of the greatest civilization on earth and perhaps the greatest Saint too.

Nice hommage. Bet you’ve read “How the Irish Saved Civilization”.

GrateEggspectations

@masterc

Loving the colour on all of that. 

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

Trying a corned beef brisket in celebration of the greatest civilization on earth and perhaps the greatest Saint too.

Nice hommage. Bet you’ve read “How the Irish Saved Civilization”.

An oft told tale in my household.  Thomas Cahill is a global treasure.

caliking

Goddaamn @Wooderson !!

bubbajack

Spent the afternoon with the offset smoker working on some half chickens. Tender as I have ever cooked.

MasterC

That's some fun cooking right there. Love putting half chickens on  the plate and watching everyone tearing into them
Awesome cook bubbajack

Foghorn

@bubbajack, what temp do you cook to?  I'm still not sure about the best temp for chicken because you can go until it is "pulling temperature" and it is very tender - or go to about 155 in the breast and 165 in the thigh...

Hook_emHornsfan_74

caliking said:

I had been thinking about lobster rolls recently @GrateEggspectations. You made my mouth water. 

Have you tried BB Lemon's?  Their lobster rolls are pretty legit as well as their smash burger. 

fishlessman

lousubcap said:

A small wooden mallet on the shell takes the dexterity skill-set out of the game.  FWIW-

ive used an 8 pound log splitting maul once on a 6 pound hardshell

fishlessman

tossed an eyeround into the sous vide

 

johnmitchell

@fishlessman. Man oh Man!!! Spectacular 👏👏👏

Botch

Longanesa-Lentil stew:
 

 
This was half made-up, half screw-up.  I had picked up some italian sausage a few weeks ago to experiment with lentils, so two days ago I put the sausage into the frig to thaw out.  Made a stew base and fired up the Large to crisp the skins of the sausages, but took em out of the package... oh yeah, they were out of italian, saw some "Longanesa" sausages, so picked those up instead.  They were linked, fresh, and about 1" dia. and 2" long, cute (wish I'd taken a pic of them on the grill, a bit of a pain to flip though).  
They were quite spicy (like chorizo) but also a faint sweetness; Wikipedia told me they're made quite like chorizo, but with added brown sugar.  Pretty tasty overall, but I don't like sweet in my meat and dry lentils are a pain to sort thru compared to larger beans, so I won't be doing this again.