What Are You Chef-ing Tonight, Dr?

ryantt

with it being graduation season….we’ve been getting request for pork.  This is about 38lbs on the XL, going low and slow.   

DoubleEgger

That’s gonna be a loooong cook at 225

Dyal_SC

Like to save the clean(er) pizza boxes for family style meals.  Pulled 8 plain wings out for the kiddos and the rest got sauced 2 ways. 

shtgunal3

Redneck Philly on French bread.

ryantt

@DoubleEgger about 16 hrs total… I wrapped in foil and bumped the temp to get to the end. I’ve been playing with low and slow again as I feel like I get better smoke flavor.  

Canugghead

handolined cole slaw for Sunday dinner.

lousubcap

Another paella cook- tonight on the LBGE- passed thru the socarrat window on the far end.  (Likely tighter than a brisket finish window...)
But a few pics-
Warming up 12 " pan, LBGE (400*F or so on the dome)

Rolling the cook (mis en place is a given) (Shrimp, scallops, SWMBO likes the artichoke hearts and my green vegetable  is the jalapeño). Always garlic to deal with vampires.

And the afore mentioned a bit too toasty socarrat-but still a great banquet.

Thanks for lookin.

Legume

Botch

lousubcap said:

Another paella cook- tonight on the LBGE- passed thru the socarrat window on the far end.  (Likely tighter than a brisket finish window...)
But a few pics-
Warming up 12 " pan, LBGE (400*F or so on the dome)

Cap'n, if you have the means, a full-length, real-time video of your process would be appreciated by more forum members than just me, I'm sure.    

Canugghead

First pulled pork of the year... Chris Lilley injection, Elder Ward rub, never disappoints

lousubcap

Cheffing right now- 30 ABT's as youngest son requested for Friday night.  My calendar requires them to be cooked now.  Always good nuked!

Loaded with smoked cream cheese and chorizo.  

Battleborn

Dino Nuggies because my wife isn’t here to tell me no. 

Gulfcoastguy

Walked to the Chinese restaurant. I pick my car back up from the shop tomorrow.

Campbell2N

Gulfcoastguy said:

Walked to the Chinese restaurant. I pick my car back up from the shop tomorrow.

I am extremely jealous you can do that! Ours is close but still 10 miles away. 

Gulfcoastguy

Campbell2N said:

Gulfcoastguy said:

Walked to the Chinese restaurant. I pick my car back up from the shop tomorrow.

I am extremely jealous you can do that! Ours is close but still 10 miles away. 

16 minute walk just ambling along. The hospital and the hospice are just over the back fence, 3 grocery stores within a mile, bank a mile and a half, Ace Hardware right by the Chinese restaurant.

shtgunal3

Skirt

Thatgrimguy

JohnInCarolina

SRF Wagyu steak, marinated all day and then cooked on a Blackstone hot and fast:



Then into this.  Topped with burrata, arugula pesto, grilled corn, and pulled pork:

Dyal_SC

You’re on fire, JIC!

lousubcap

No way I would have added that steak to the above mix.  Nailed that beef.  Well played!

Legume

Flank steak last night.

MasterC

Beef and noodles over mashed potatoes 

Gulfcoastguy

4 tenderloins with 4 different rubs. From the left: Albukirky’s Casa Seasoning which is a SPG for control, next Sumptin for Autumn which is a BT Leigh’s apple flavored rub, Albukirky’s Red Chile rub, Albukirky’s Green Chile rub. All cooked raised direct. Make that from the top down.

ryantt

Just a few hunks of cow and some fresh corn.  

lousubcap

No comment on the corn-but definitely nailed the cow.  Great result right there.  

Campbell2N

Turkey breast, collard greens and potato salad. 

JohnInCarolina

Khorovats (Armenian kabobs)

Campbell2N

JohnInCarolina said:

Khorovats (Armenian kabobs)

Details please!

JohnInCarolina

Campbell2N said:

JohnInCarolina said:

Khorovats (Armenian kabobs)

Details please!

As easy as it gets:

https://www.seriouseats.com/khorovats-armenian-shish-kebabs-7091621

CPFC1905

If ever you want inspiration for a new cook, just do what @Stormbringer does.......

Double pork chop.

• Indirect to 55C (130F) which took about 45 minutes at 140 dome temp - foiled while the BGE got up to serious temp for a couple of minutes direct.    
• My prep was just coarse salt on the skin while in the fridge the day before, then a light dusting of Cabela's Sweet Rib Rub mixed with a savoury seasoning we use for chicken and pork.  Have another in the freezer and may follow Mr Storm's guide more carefully, see below for link.
• Served with Boulangere potato, leek and greens with lardons, apple sauce.  
• Accompanied by Sloe Royale, also known as sloegasms. 

https://thecooksdigest.co.uk/2016/07/21/glazed-double-cut-pork-chops-with-a-spice-rub/