What Are You Chef-ing Tonight, Dr?

Canugghead

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.

lousubcap

Take credit for training him well regarding the cook, judgment rejecting a BGE not so fast! 

shtgunal3

DoubleEgger

Game time grub 

dbCooper

DoubleEgger said:

Game time grub 

Both items look just perfect.

johnmitchell

Great looking spread Mike😋

Ozzie_Isaac

Lots of apps and stuff being cooked.  Is Circket starting up again?

fishlessman

shrimp tacos, tossed the shrimp in the pan early this morning to take for lunch.  they didnt make the grill yesterday after the gameday shrimp, horseradish and prosciutto wraps and wings were served. looks like tacos tomorrow as well

zaphod

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. 

dbCooper

@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

CodyA88

Dyal_SC said:

Simple wedge salad and salmon. 

beautiful, healthy, and delicious

zaphod

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...

ColbyLang

Hurricane eats. Thick cut pork chops with venison sausage. Homemade cream potatoes. Baby peas and French bread 

shtgunal3

^^^stay safe brother^^^

ColbyLang

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

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".    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!!      

Canugghead

@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.

Botch

Canugghead said:

@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.  

Ozzie_Isaac

Double raw dogging some brats.  Gonna need a shot of penicillin afterwards!  No gasket and no thermo!

Ozzie_Isaac

Getting color

caliking

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. 

Ozzie_Isaac

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.

Dyal_SC

Tuscan Bean Soup. Saw an ad for it this morning, and went for it. Preparing myself for an overwhelming amount of advertisements now from that site. 😆 It is very good though. 👍🏽

johnmitchell

Craig that looks so good. Healthy to boot!!

DoubleEgger

King Salmon 

johnmitchell

Nice Mike😋

shtgunal3

DoubleEgger said:

King Salmon 

I’ve never really been a fan of grilled fish but that looks dam good

zaphod

Came together nicely tonight. simple but yummy

• burgers
• roasted corn
• grilled pears with ice cream

really only planned for burgers and corn, but something reminded me of a post about pears and a dollop of ice-cream (think it was @Ozzie_Isaac or @Botch, but I may be wrong).  Our pear tree has not had the best year for fruit, but I found a couple of reasonable size that seemed about ready, so I halved and scooped for 4 servings. 400F direct, face down for 4 or 5 and then face up for a couple more. Didn't really time. The charred edges were nicely caramelized bits. I think a bit of sherry or port would have topped it nicely, but dang good as is.

Dyal_SC

Nice @DoubleEgger and @zaphod … never would’ve thought about a pear boat!  

@johnmitchell , thx, made a lot for lunches. My body may go through fast food withdrawals this week. 

Botch

zaphod said:

...something reminded me of a post about pears and a dollop of ice-cream (think it was @Ozzie_Isaac or @Botch, but I may be wrong).  Our pear tree has not had the best year for fruit, but I found a couple of reasonable size that seemed about ready, so I halved and scooped for 4 servings. 400F direct, face down for 4 or 5 and then face up for a couple more. Didn't really time. The charred edges were nicely caramelized bits. I think a bit of sherry or port would have topped it nicely, but dang good as is.

Excellent job!  I've not tried pears, but I have grilled peaches every season; once face-up I pour a bit of Capt Morgan's Spiced Rum into the pit, and sprinkle with turbanado sugar.  Add a mint leaf with the ice cream.