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What Are You Chef-ing Tonight, Dr?

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Comments

  • Canugghead
    Canugghead Posts: 11,936
    Few years ago our son (so did our S-I-L) refused to take a brand new Large from me, instead he bought a Weber gasser. He just bought a Traeger recently, sent me pic of his first ribs, TBH they look better than my first ribs from the egg  :) Blasphemy i know.

    canuckland
  • lousubcap
    lousubcap Posts: 33,436
    Take credit for training him well regarding the cook, judgment rejecting a BGE not so fast!  B)
    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.
  • shtgunal3
    shtgunal3 Posts: 5,800


    ___________________________________

     

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

  • dbCooper
    dbCooper Posts: 2,311
    Game time grub 




    Both items look just perfect.

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • johnmitchell
    johnmitchell Posts: 6,711
    Great looking spread Mike😋
    Greensboro North Carolina
    When in doubt Accelerate....
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,096
    Lots of apps and stuff being cooked.  Is Circket starting up again?

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


  • zaphod
    zaphod Posts: 173
    roasted corn and zucchini.  




    That's a 14" long platter and 6" tongs, the zucchini was about 15" long and 5"-6" in diameter. A proper sized one :) 



    Still trying to find the best way to do the corn.  Husk on gets good results, but is a PITA to get off the husks when the corn comes off at 400F. 
    ~~
    Walk softly, leave a good impression.
    large BGE, vegegrilltarian
  • dbCooper
    dbCooper Posts: 2,311
    @zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip.  And roasted in the husk like you did it is the best method, by far
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • CodyA88
    CodyA88 Posts: 152
    Dyal_SC said:
    Simple wedge salad and salmon. 

    beautiful, healthy, and delicious
    LBGE, 28" Blackstone
    Georgia
  • zaphod
    zaphod Posts: 173
    dbCooper said:
    @zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip.  And roasted in the husk like you did it is the best method, by far
    @dbCooper yep, we tried all sorts of ways last year, all with husk on and all with complaints about the difficulty of shucking 400F corn. Fair complaint on their part.  but we tried shucking the inner, shucking the outer. soaking first, soaking after, not soaking. read about (didn't try) coat the kernals with butter/mayo/... and then folding the husks back up. Tried tying the husk ends, not tying them.

    all i remember was that last September we had it down pat and now we can't remember what that was. I need to start writing things down...
    ~~
    Walk softly, leave a good impression.
    large BGE, vegegrilltarian
  • ColbyLang
    ColbyLang Posts: 3,751


    Hurricane eats. Thick cut pork chops with venison sausage. Homemade cream potatoes. Baby peas and French bread 
  • shtgunal3
    shtgunal3 Posts: 5,800
    ^^^stay safe brother^^^

    ___________________________________

     

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

  • ColbyLang
    ColbyLang Posts: 3,751
    shtgunal3 said:
    ^^^stay safe brother^^^
    Thx, turned into a total nonevent on our end. The rain was a drizzle most of the day. Very little wind. The SE Part of the state didn’t fair so well. 
  • Botch
    Botch Posts: 15,982
    Went to the Asian market this morning to get some ingredients I didn't have (including fermented black beans), to try out my new wok.  Every time I go there I try to buy something I've never eaten or even seen before, just to explore.  Today my eyes landed on a can of "Silk Worm Pupae".   :s  I decided the fermented black beans would count, for this trip.  
    They are fermented and come in a vacuum-sealed bag, are soft, and are shelf-stable.  I poured the bag into a mason jar and popped a couple in my mouth; very unique flavor with a funky slight bitterness, but salty!  I do remember reading they needed to be soaked in clean water before use, so I did that before cooking (and, PSA, they need more than ten minutes).  
     

     
    Dish had 4 oz ground pork, a cut-up baby bok choi (that market has 8 of them in a bag for $0.99!), Fresno chilies, dried Japanese chilies (which I'd bought but forgot to add), the beans (you don't need many of them), rice noodles and the usual aromatic/sauce suspects.  This one's a keeper.  
    Mandy of the "Chinese Cooking Demystified" channel just put out this and 4, 5 other recipes using Bok Choi, if anyone's interested.  Byyyyeeee!!      
    ___________

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


  • Canugghead
    Canugghead Posts: 11,936
    @Botch looking good. Soaking washes off the flavour! Use sparingly and chop up the black beans for more even distribution, biting whole beans gives you the extra salty taste.
    canuckland
  • Botch
    Botch Posts: 15,982
    @Botch looking good. Soaking washes off the flavour! Use sparingly and chop up the black beans for more even distribution, biting whole beans gives you the extra salty taste.
    Thanks for the tips, will give that a try tomorrow.  
    I'm amazed at how aromatic they were, I can still catch a whiff of them several hours later, even with a good range fan.  
    ___________

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


  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,096
    Double raw dogging some brats.  Gonna need a shot of penicillin afterwards!  No gasket and no thermo!


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


  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,096
    Getting color


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


  • caliking
    caliking Posts: 18,783
    Got mad at enchiladas, and finally made some that I liked. 

    Found my stash of Mexican chiles, so the sauce had ancho, guajillo, pequin, and chipotle chiles in it.  With a dash of oregano, and cinnamon. I could drink the sauce. 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,096
    Oregano I occasionally put in enchiladas if I don’t have marjoram, but haven’t tried cinnamon, except in desert enchiladas.  Will have to try it next time.

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