What Are You Chef-ing Tonight, Dr?

TechsasJim

Lately nothing more than pedestrian cooks.   In a funk, or lazy, or ?? But is what it is.   People still get fed.   

Tonight was chicken sandwiches on the BS.   Bacon, lettuce, tomato on Dave’s bread.  

Clearly an amazing photographer, just turned down National Geographic 🤣

fishlessman

roasted red potatoes for a potato salad. never thought to roast them before, next time with some smoke in the egg

MasterC

Butterflied boneless center cut chops and baked potato

Buckwoody Egger

MasterC

Mrs.C won't take me to Costco often. But when she does



Dinner tonight, oh my

lousubcap

@MasterC- you prefer cooking them rolled or unrolled?  Great score.  

MasterC

Rolled and tied. Salt,  pepper and garlic for the seasoning 

MasterC

The second reason Mrs.C questioned my enthxusiasm of accompanying her to Costco   might have been the next thing I put in the cart after the steaks

DoubleEgger

great price on those @MasterC

zaphod

inspired by a recipe for roasted butternut squash on the BGE site. but we didn't have all the spices and only a white onion.  We did have the Vidalia Onion Sriracha BBQ sauce so there's that

ready for the fire...



with 20min left on the cook, I raised the squash and tossed in a quick and easy frozen pizza for a two level meal.



cooked, transferred to platter and Aioli sauce drizzled over the whole thing. 



halfway through the cook, my new inkbird IHT-1P thermometer arrived at the door - timing is everything.

GrateEggspectations

@zaphod

Looking good. We often roast sweet potato for adding cold to salads. 

GrateEggspectations

Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones. 

Campbell2N

GrateEggspectations said:

Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones. 

Do you need a son?

GrateEggspectations

Campbell2N said:

GrateEggspectations said:

Variations on a theme. Grilled Greek chicken sandwiches and a fennel, berry and burrata salad. Everyone ate well, including the little ones. 

Do you need a son?

Assuming you mean you, I’d have to perform some reference checks and also see how you stack up relative to the incumbent. 

LetsEat

Youngest daughter requested aebelskivers  for breakfast. 

DoubleEgger

Made some ABTs today. Rolled the cream cheese in “It’s My Rub” and added a piece of Conecuh Hot and Spicy sausage.  Conecuh makes everything better. 

Campbell2N

Scallops, risotto and salad 

Campbell2N

DoubleEgger said:

Made some ABTs today. Rolled the cream cheese in “It’s My Rub” and added a piece of Conecuh Hot and Spicy sausage.  Conecuh makes everything better. 

Anxiously awaiting my order of Conecuh!

Dobie

LetsEat said:

Youngest daughter requested aebelskivers  for breakfast. 

I learned something today

THEBuckeye

Go Dino or Go Home

Dobie

I would put a dirty fork in that 😎

Legume

Dobie said:

I would put a dirty fork in that 😎

😂

fishlessman

Sushi

Dyal_SC

LetsEat said:

Youngest daughter requested aebelskivers  for breakfast. 

@LetsEat , what brand aebleskiver skillet is that?  I have a Lodge one that I’ve had for years before I actually starting using it for aebleskivers.  Wife and kids love them. 

My first batch are always duds, but then the subsequent batches get better once the temperature dials in. Your stovetop is much nicer than mine — glass top electric here, so the heat distribution is finicky. 

Elijah

 200 and on the fence about pulling it or not 

lousubcap

@Elijah It's all about the feel.  Temperature is just a guide.  FWIW. BTW- sweet bark.

Elijah

@lousubcap I don't know the feel. It'll be good but I don't know until I try it if it's going to be where I want it. I ended up at 203. Pretty odd brisket. The point was the majority of it

DoubleEgger

I bet it smells great at your place. 

kl8ton

Elijah said:

@lousubcap I don't know the feel. It'll be good but I don't know until I try it if it's going to be where I want it. I ended up at 203. Pretty odd brisket. The point was the majority of it

Start poking it in the thickest part of the flat.  Use a thermometer to poke it.  Pretty much where your probe is currently installed.  Poke around there.  If it is easy to slide the thermometer in there....like poking a stick of butter - its ready!  This could happen at 199 internal - it could happen at 205 internal.  I will say that yes, some parts may always have more resistance because of some fat that didn't render/break down....but when the majority probes easily, you are ready.  Don't forget to let that thing sit on a cutting board in the kitchen for 30 minutes or so before slicing.....or holding in a cooler.

Elijah

Ended up pulling at 203. Should have pulled it when it felt right at 200  It was good and we almost ran out even with sides and 2 lbs of sausage