What Are You Chef-ing Tonight, Dr?

Ragingirishman2

I smoked up some ribs for a late lunch/early dinner. 

GrateEggspectations

Last night. Filets with kale, roasted cauliflower and sweet potato and peanut dressing. Topped with roasted peanuts. 

The only cross cut I got was a child’s plate….

GrateEggspectations

Tonight. Sea bass, rice and homemade salad. Only got pics of the fish. 

Cooked on the gasser. 

lousubcap

Liven the good life right there @GrateEggspectations.  Both look great.  

Gulfcoastguy

Conehcuh hotdog with Louisiana mustard and dill relish.

EzraBrooks

I was taught from a young age not to waste food. My wife did not receive that same education. I was told tonight that if I didn't finish the BBQ leftovers she was going to throw them out. Challenge accepted. So I went fridge diving. Found the brisket, my homemade baked beans, some leftover tater tots, and some pickled veg I made for banh mi. The concept of BBQ totchos was born.

 


Surprised by how good this combo was. Cleaned my plate and no more leftovers.

ColtsFan

Salmon, squash and potatoes 

Campbell2N

ColtsFan said:

Salmon, squash and potatoes 

I’ve been meaning to do cedar plank salmon for a bit. Looks great!

Gulfcoastguy

EzraBrooks said:

I was taught from a young age not to waste food. My wife did not receive that same education. I was told tonight that if I didn't finish the BBQ leftovers she was going to throw them out. Challenge accepted. So I went fridge diving. Found the brisket, my homemade baked beans, some leftover tater tots, and some pickled veg I made for banh mi. The concept of BBQ totchos was born.

 


Surprised by how good this combo was. Cleaned my plate and no more leftovers.

Leftover potato salad myself. Stopped for a Blizzard Blast at Sonic so not very hungry. Plenty of leftovers in the fridge.

Dyal_SC

Topped a bagel with mozzarella pearls, chopped prosciutto, chopped pepperoni, capers and sun-dried tomatoes with EVOO. Air fried at 375 deg f for 4.5 minutes. 

So good I did it twice. This was the second one.

Botch

Gulfcoastguy said:

Conehcuh hotdog with Louisiana mustard and dill relish.

Why three (four?) grates?  

Gulfcoastguy

Botch said:

Gulfcoastguy said:

Conehcuh hotdog with Louisiana mustard and dill relish.

Why three (four?) grates?  

It’s a holder for an oval stone from ceramic grill store on bottom my full sized grill on the next layer was still greasy from pork tenderloins. So I put it on to burn off. But I put the grill from the CGS on top to keep the sausage off of the old grease. Was in a bit of a hurry between rain.

GrateEggspectations

Carbonara, garden salad with a fresh strawberry vinaigrette and vanilla crème brûlée. I was only the sous chef. 

Campbell2N

GrateEggspectations said:

Carbonara, garden salad with a fresh strawberry vinaigrette and vanilla crème brûlée. I was only the sous chef. 

Can I move in with you? The crème brûlée looks delicious. 

Awesome meal!

ColbyLang

Nice eats @GrateEggspectations

DoubleEgger

ColbyLang said:

Nice eats @GrateEggspectations

He’s been cooking like a retired man lately.  Looks great. 

GrateEggspectations

Thanks all. 

@DoubleEgger

My wife has been responsible for the last few, as she has summers off (more like “off”, as the kids are home) and has been doing a lot of cooking. 

lousubcap

DoubleEgger said:

ColbyLang said:

Nice eats @GrateEggspectations

He’s been cooking like a retired man lately.  Looks great. 

No way I could crank out groceries like @GrateEggspectations is enjoying (love carbonara) and I am into the "every day is Saturday" lifestyle. However, I credit my self with volunteering 2 days / week so that must be worth some credit.  

Canugghead

Campbell2N said:

GrateEggspectations said:

Carbonara, garden salad with a fresh strawberry vinaigrette and vanilla crème brûlée. I was only the sous chef. 

Can I move in with you? The crème brûlée looks delicious. 

Awesome meal!

Take a number.

Campbell2N

Conecuh original on a poppyseed bun with organic farm collard greens and candy stripe beets. 

Really good meal. 

Wooderson

We've got an airshow going on close to our house.  Couple of butts to feed the masses

Campbell2N

Some bbq chicken and farm veggies. 

JohnInCarolina

lousubcap

Great cook and ring as well @JohnInCarolina.  I need to get off my beef horse.  The "the other white meat" calls.  

Canugghead

dbCooper

Basic baby backs last night . . .

NDG

Great looking cooks!  I have missed this forum . . 

lousubcap

Another no BGE points cook.
Hadn't fired up the SM grill in quite a while as I need two consecutive days of good weather and no outside commitments on the lead day.  Window of opportunity today.  So with 95*F temperature away we go.

As the cook is winding down.  (the white crumbly stuff is canned lump crab meat.) Main goodies are shrimp (in there somewhere) and scallops.  12 " pan.  Cook temp around 400*F.  
And the weak $$ shot-

Soccarat was decent but definitely could have been better.
Beer was flowing to keep hydrated.  
Thanks for lookin.

GrateEggspectations

@lousubcap

Looks pretty great from where I stand. 

Why do you need two consecutive days of good weather for the SM?

What was your bubbly hydration of choice?

lousubcap

The two days are driven by day one (ideally anything calm after noon) for the fire (depending, can be pushing two hours to get the coal bed self-sustaining) and cook and then over to day two (clear before noon for the clean up (ash removal, protective spray coating and then covering).  
Beer-not light/lite but cold.     Nothing fancy as the rate of consumption today was pushing my limit.
Thanks for asking.