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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcap
    lousubcap Posts: 33,477
    @GrateEggspectations , that opening photo is definitely food magazine cover shot quality.  What a productive and enjoyable bike ride.  
    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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  • Dyal_SC
    Dyal_SC Posts: 6,224
    Awesome @GrateEggspectations !
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  • Dyal_SC
    Dyal_SC Posts: 6,224
    Looks great @U_tarded and @JohnnyTarheel !  Love the variety everyone is posting today. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,122
    Working on some Fondant Potatoes (thanks to @cmac610 ) … I will do this outside next time.  I have managed to splash hot oil on pretty much everything 😂


    It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard


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  • GrateEggspectations
    GrateEggspectations Posts: 9,800
    Ozzie_Isaac said:
    Working on some Fondant Potatoes (thanks to @cmac610 ) … I will do this outside next time.  I have managed to splash hot oil on pretty much everything 😂


    A splatter guard is your friend. 
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  • cmac610
    cmac610 Posts: 215
    GrateEggspectations said:
    Ozzie_Isaac said:
    Working on some Fondant Potatoes (thanks to @cmac610 ) … I will do this outside next time.  I have managed to splash hot oil on pretty much everything 😂


    A splatter guard is your friend. 
    Lookin’ good! How’d they turn out?
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • GrateEggspectations
    GrateEggspectations Posts: 9,800
    johnmitchell said:
    Tagliarelle extra thin pasta served with chuck roast, onions plenty of garlic and tomatoes.

    In a large pot brown the chuck roast
    8-10 onions (not finely chopped)
    Add garlic(a whole bulb)
    Italian herbs
    1 tin chopped tomatoes 
    S&P
    Bay leaf

    Leave to cook till meat is tender, stir every now and then
    Take meat out and slice move to a bowl and add a bit of sauce between every slice
    Continue cooking sauce for a little bit longer 
    Cook pasta of choice 
    Serve

    You had me at “whole bulb”. 
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  • lousubcap
    lousubcap Posts: 33,477
    @johnmitchell - Great plate right there.  Nailed the cook.  
    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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,122
    DoubleEgger said:
    First batch of jerky with the new equipment. Addictive is an understatement. 


    That slicer, I didn’t realize, has to be a game changer for jerky.

    It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard


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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,122
    Not dinner, and not a Dr, so probably wrong thread, but making omelets.  Eggs got a little brown on them, which I wanted to avoid.  So need to adjust temps a skosh.


    It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard


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  • DoubleEgger
    DoubleEgger Posts: 17,681
    Ozzie_Isaac said:
    DoubleEgger said:
    First batch of jerky with the new equipment. Addictive is an understatement. 


    That slicer, I didn’t realize, has to be a game changer for jerky.
    Yes sir. So easy to provide consistency. Every piece of jerky tastes and chews the exact same. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,595
    @johnmitchell  Awesome looking meal... you know I don't live that far from you....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • DoubleEgger
    DoubleEgger Posts: 17,681
    Salmon with a lavender based rub I bought at a Lavender Festival in Sequim WA. 


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  • lousubcap
    lousubcap Posts: 33,477
    Sequim is quite a hike from GA-they can do salmon extremely well in the PNW.   Looking good 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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  • DoubleEgger
    DoubleEgger Posts: 17,681
    edited August 12
    lousubcap said:
    Sequim is quite a hike from GA-they can do salmon extremely well in the PNW.   Looking good right there.  
    The wife and I recently spent some time at Olympic and Rainier National Parks to escape the miserable Georgia heat and humidity. Beautiful country out there. 
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  • Botch
    Botch Posts: 15,998
    DoubleEgger said:
    lousubcap said:
    Sequim is quite a hike from GA-they can do salmon extremely well in the PNW.   Looking good right there.  
    The wife and I recently spent some time at Olympic and Rainier National Parks to escape the miserable Georgia heat and humidity. Beautiful country out there. 
    I got to attend two separate two-week courses up there, both during the last 2 weeks of Aug/first 2 in September, when the rain mostly stops and it becomes the most beautiful area in the US.  Love it up there.  
    ___________

    Curry smells a hell of a lot better than a Big Mac, just sayin'  


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  • fishlessman
    fishlessman Posts: 33,191
    Ozzie_Isaac said:
    Tried making a French omelette.  Presentation not so great, but flavors and texture are great.  Need a proper non-stick pan I think.


    Julia childs used a shiny highly polished thick aluminum skillet.  Boston bean pot company used to sell them. You can't make beans without a proper bean pot anyways😁
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • booksw
    booksw Posts: 497
    Campbell2N said:

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

    Really good meal. 
    that looks like some good mustard!
    Johns Is, SC

    L/MiniMax Eggs
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  • GrateEggspectations
    GrateEggspectations Posts: 9,800
    Mark_B_Good said:
    Most rin racks I've ever done on the XL. Thought I would have to use the 2nd tier rack, but didn't. Could fit 8 racks easily on the base grid, and if I used a 2nd tier grid, could get another 3 or 4 on top. Couldn't believe how many I could get on the XL. 

    I tried a variant of my normal ribs, adding frank's hot sauce and sprinkled crushed chili flakes onto a few racks. Those were the absolute BEST! 

    Smoked for 3h, then wrapped for 1h15 min, then rested wrapped for about 30 min before serving. I skipped the final glaze because people were getting hungry, but they tasted fantastic. 




    Looks great. I often do ribs on the MM with good success. The only thing I find about the racks is that when saucing time comes, it’s less than ideal. Otherwise great. 
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  • shtgunal3
    shtgunal3 Posts: 5,802

    $10 worth of pork steaks. Hard to tell in the pic but they are fairly thick. All together just under 4lbs

    ___________________________________

     

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

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  • shtgunal3
    shtgunal3 Posts: 5,802


    ___________________________________

     

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

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