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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcap
    lousubcap Posts: 33,795
    Kiddos win.  Quite a sugar high waiting to be consumed right there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Wooderson
    Wooderson Posts: 370
    MasterC said:
    Thanks to cazzy and JohninCarolina for the monster chop recipe. I couldn't wait.


    Indirect at 220° for forty minutes. Pulled when reaching 135°, rested for 10 minutes. 
    Placed in a hot cast iron skillet pooled with bacon grease for the sear.


     I just couldn't help myself and made some gravy

    Delicious 
    I would smash this. Nice showing
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  • Legume
    Legume Posts: 15,122
    MasterC said:
    Sausage sandwiches with peppers, onions and cheddar cheese.






    Nice! But is that skinny sausage or monster bread?
    Not a felon
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  • MasterC
    MasterC Posts: 1,413
    Spicy and hot is smaller in diameter than the original conecuh. Yeah the breads thick but it soaks up all the cayenne infused evoo the peppers and onion were cooked in. Twas tasty 
    Fort Wayne Indiana 
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  • lousubcap
    lousubcap Posts: 33,795
    @MasterC - as always, a banquet right there.  I would crush one of those.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,687
    MasterC said:
    Sausage sandwiches with peppers, onions and cheddar cheese.






    Got a pack of that sausage in the fridge.
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  • Campbell2N
    Campbell2N Posts: 175
    edited June 28
    MasterC said:
    Sausage sandwiches with peppers, onions and cheddar cheese.






    I’ve looked up where I can buy this sausage I’ve seen so often on this site here locally. I found a few stores (I NEVER would have expected they’d have it). Can’t wait to try it. That sandwich looks incredible. 
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    Nice y’all.  

    Sort of a lame plan tonight, but I’ve recently discovered that I’ve been missing out on the convenience of the air fryer. Got one several weeks ago and have not been disappointed yet. Doing traditional chicken wings tonight and they’re looking good. Don’t expect them to turn out amazing, but for the small effort involved I’m impressed. Only wish it would do more wings at once. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,934
    Dyal_SC said:
    Nice y’all.  

    Sort of a lame plan tonight, but I’ve recently discovered that I’ve been missing out on the convenience of the air fryer. Got one several weeks ago and have not been disappointed yet. Doing traditional chicken wings tonight and they’re looking good. Don’t expect them to turn out amazing, but for the small effort involved I’m impressed. Only wish it would do more wings at once. 
    Jealous. I love wings in the air fryer. Though I can’t complain, as I did some earlier this week. 🙂

    I love crispy wings and have found that browning them at higher temps and then turning down for a long fat rendering gives me sensational results. 
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    edited June 28
    One batch with Buffalo wild wing asian zing sauce.  Made 4 batches with different flavors.  Pretty spot on. 
     


    @GrateEggspectations, what do you find is your sweet spot on time and temp?  These were dried off with paper towels, dusted with baking powder, little bit of Lawry’s, at 400 deg f, sprayed with some PAM canola, for about 20-22 minutes, shaking a coupla times during the cook. Tossed with sauce when they came out. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,934
    Dyal_SC said:
    One batch with Buffalo wild wing asian zing sauce.  Made 4 batches with different flavors.  Pretty spot on. 
     


    @GrateEggspectations, what do you find is your sweet spot on time and temp?  These were dried off with paper towels, dusted with baking powder, little bit of Lawry’s, at 400 deg f, for about 22 minutes, shaking a coupla times during the cook. Tossed with sauce when they came out. 
    Kinda like @caliking and ingredients, I do it by feel and don’t really recall cook times. Next time I do it, I’ll try to remember to make a note. But I usually go 400 or maybe 425 on air fry (maybe 10mins per side, but that’s a guess) and then lower it to 300 until it’s in the sweet spot. I find this gives me the results I am seeking much more so than the wings setting on the air fryer (Gourmia). Even just with S&P, I can’t get enough. 
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    Nice, this is the small instapot version of the air fryer.  Less than $100. Used the air fry setting as well. Was hesitant about another appliance gadget on the counter to be honest, but use it almost daily for the kids’ French fry habit. 
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    DoubleEgger said:

    lol that one’s a classic and it does look like grandma Dyal. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,934
    Dyal_SC said:
    Nice, this is the small instapot version of the air fryer.  Less than $100. Used the air fry setting as well. Was hesitant about another appliance gadget on the counter to be honest, but use it almost daily for the kids’ French fry habit. 
    Agree re: counter space. I aspire to minimalism in terms of the kitchen. We store it in the pantry between uses. 

    What were the other flavours, and was there a favourite?
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    @GrateEggspectations , one batch of Asian zing, 2 batches of Parmesan garlic, and a batch of plain for the kids that they dipped in ketchup. Wife’s fave is the parm garlic. Those store bought BWW sauces are good, so are the kinders flavors. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,934
    Ketchup dipped for the win! 🙃 Bet the boys loved them. 
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  • lousubcap
    lousubcap Posts: 33,795
    Great cut going in and ever better after the cook.  Sweet.  Rib eye-my favourite (nod) steak cut and you nailed it.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • shtgunal3
    shtgunal3 Posts: 5,841
    @MasterC Yes Sir!!!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JohnInCarolina
    JohnInCarolina Posts: 32,338
    Going to give this pork meatball banh mi sandwich recipe a go tonight:

    https://www.bonappetit.com/recipe/pork-meatball-banh-mi

    Will riff on it a bit, add some sliced cucumber.  
    "I've made a note never to piss you two off." - Stike
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  • Corv
    Corv Posts: 430
    edited June 30
    A local restaurant has something like that but with pulled pork. It's very good, but a bit of pickle would improve it.
    Somewhere on the Colorado Front Range
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  • Corv
    Corv Posts: 430
    edited June 30
    Just a single, modest NY Strip on the Mini. That thing is ideal for cooking for just myself, although the probe sticks out into the edge of the gasket a bit. 
    The first photo was taken about 20 or 30 seconds before pulling it at 133 F.
    The next one shows the internal temperature history. It was taken after it rested for about 10 minutes or so and was on the way down. I used a BlueDot graphing temperature device for this.

    Finally, proof that it was indeed edible, although a skosh too well-done for my own taste. But no complaints.




    Somewhere on the Colorado Front Range
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  • Botch
    Botch Posts: 16,167
    Corv said:
    Just a single, modest NY Strip on the Mini. That thing is ideal for cooking for just myself, although the probe sticks out into the edge of the gasket a bit. 
    For both probe electronics, and skewer handles, this is a good thing.   ;)  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • GrateEggspectations
    GrateEggspectations Posts: 9,934
    JohnInCarolina said:
    Not bad!



    Please banh mi from stuffing my face with those!

    *Seeing myself out*
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