What Are You Chef-ing Tonight, Dr?

GrateEggspectations

@JohnInCarolina: Btw, meant to say that I see almost no gradient, hence my mention of great doneness. Did you do it on the grill, as APL calls for (if I am recalling correctly)? That uniform colour would almost lead me to suspect SV. 

JohnInCarolina

GrateEggspectations said:

@JohnInCarolina: Btw, meant to say that I see almost no gradient, hence my mention of great doneness. Did you do it on the grill, as APL calls for (if I am recalling correctly)? That uniform colour would almost lead me to suspect SV. 

Done on the BGE actually.  Sear then roast. There were a couple things I did differently that may have impacted the final result, as typically you will see more of a gradient this way.  I wasn’t actually trying to get that, just dumb luck.

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina: Btw, meant to say that I see almost no gradient, hence my mention of great doneness. Did you do it on the grill, as APL calls for (if I am recalling correctly)? That uniform colour would almost lead me to suspect SV. 

Done on the BGE actually.  Sear then roast. There were a couple things I did differently that may have impacted the final result, as typically you will see more of a gradient this way.  I wasn’t actually trying to get that, just dumb luck.

Paging @lousubcap.

lousubcap

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina: Btw, meant to say that I see almost no gradient, hence my mention of great doneness. Did you do it on the grill, as APL calls for (if I am recalling correctly)? That uniform colour would almost lead me to suspect SV. 

Done on the BGE actually.  Sear then roast. There were a couple things I did differently that may have impacted the final result, as typically you will see more of a gradient this way.  I wasn’t actually trying to get that, just dumb luck.

I'm not familiar with APl's techniques, but however you got there definitely worked!  Sear then roast aka Trex style?  Care to expand on the "...couple of things I did differently..." for us pedestrians? 

Legume

I had big plans, but life got on the way so I condensed a three day cook into one and took a lot of liberties.  1.5 lb lamb leg roast instead of a 5 lb shoulder.  SV at 135 for 3 hours then quick sear on a hot gas bbq aided by a harbor freight weed burner (didn’t need the bbq, torch was plenty and quick).  Skipped the brine.  Braise at 325 for several hours in water, pomegranate syrup and toasted fennel seeds. Added garbanzos after an hour. Added a quartered onion and sliced dried apricots after two hours.  Pulled the lamb and served with some broccoli and a few toasted pistachios.  Can’t wait to try the proper recipe.

CPFC1905

To celebrate the time of year,  we had turkey.   That time of year being 'freezer clearance week'.  
Last Christmas' reserve turkey crown got a couple of hours in the company of beech chips at 300F.   First image needs the Close Encounters theme in your mind.

MasterC

Egrets ham recipe 

SonVolt

SciAggie said:

We had paella last night for Good Friday. Sorry, no finished pics. 

I've asked you this before but I can't find the shortcut, but which Paella pan is that you're using? That looks super heavy duty. 

SonVolt

Grilled some Lamb T-Bones yesterday on the XL. Someone mentioned a technique of keeping the bottom vent closed and the dome open, that the fire spreads across the top instead of down.  It worked great for quick searing. Got ridiculously hot, but without the annoying jet engine up-draft that requires closing the dome.  

fishlessman

easter, i think half a sweet potato costs more than a serving of ham.

bourbon and grand marnier doaked raisins

then the left overs

weeks worth of sandwiches

future potato dish and soup 7 dollars goes along way

fishlessman

SonVolt said:

Grilled some Lamb T-Bones yesterday on the XL. Someone mentioned a technique of keeping the bottom vent closed and the dome open, that the fire spreads across the top instead of down.  It worked great for quick searing. Got ridiculously hot, but without the annoying jet engine up-draft that requires closing the dome.  

nice cook, probably my favorite cut. almost like eating candy

caliking

Canugghead said:

Looks wonderful! I've been wanting to make char siu for a looong time. Will give this a go.

GrateEggspectations

fishlessman said:

easter, i think half a sweet potato costs more than a serving of ham.

bourbon and grand marnier doaked raisins

then the left overs

weeks worth of sandwiches

future potato dish and soup 7 dollars goes along way

It all looks good, but those sandwiches are what have me drooling. 

fishlessman

GrateEggspectations said:

fishlessman said:

easter, i think half a sweet potato costs more than a serving of ham.

bourbon and grand marnier doaked raisins

then the left overs

weeks worth of sandwiches

future potato dish and soup 7 dollars goes along way

It all looks good, but those sandwiches are what have me drooling. 

first thing i ate this morning was another sandwich, the bark on the ham is really good with the sandwich. sweet with some dijon added

nolaegghead

nolaegghead

Ended up eating grilled cheese, SWMBO got home late and I got lazy.  I ate a slice off the flat.  Great test of the 16" vacuum sealer.  Will try to get a money shot tonight.

lousubcap

@nolaegghead - made good on your Friday Zoom comment about cooking that bad boy over the weekend.  Great bark.  I'm sure the flavor and texture were quite tasty.  

gmanrva

SonVolt said:

Grilled some Lamb T-Bones yesterday on the XL. Someone mentioned a technique of keeping the bottom vent closed and the dome open, that the fire spreads across the top instead of down.  It worked great for quick searing. Got ridiculously hot, but without the annoying jet engine up-draft that requires closing the dome.  

Those chops look awesome!!

SciAggie

@SonVolt It is a 22” Pata Negra pan. They are a bit thicker than a standard pan. The Pata Negra pans hold up well when cooking over live fire. If the fire gets a bit hot they don’t warp on you. 

https://www.paellapans.com/22-inch-Pata-Negra-Paella-Pan-p/pn-22.htm

SciAggie

@nolaegghead That looks like a mighty fine feast. 

Canugghead

caliking said:

Canugghead said:

Looks wonderful! I've been wanting to make char siu for a looong time. Will give this a go.

Really like this recipe and method. Oh, forgot to mention ... for 1.5 times the recipe I added roughly two heaped TBS of fermented/preserved bean(tofu) curd.

caliking

fishlessman said:

GrateEggspectations said:

fishlessman said:

easter, i think half a sweet potato costs more than a serving of ham.

bourbon and grand marnier doaked raisins

then the left overs

weeks worth of sandwiches

future potato dish and soup 7 dollars goes along way

It all looks good, but those sandwiches are what have me drooling. 

first thing i ate this morning was another sandwich, the bark on the ham is really good with the sandwich. sweet with some dijon added

I love ham. Need to try the raisins  soaked in Grand Marnier + bourbon. 

Do you reduce it, and make it syrupy?

SonVolt

SciAggie said:

@SonVolt It is a 22” Pata Negra pan. They are a bit thicker than a standard pan. The Pata Negra pans hold up well when cooking over live fire. If the fire gets a bit hot they don’t warp on you. 

https://www.paellapans.com/22-inch-Pata-Negra-Paella-Pan-p/pn-22.htm

Thx. Does the pan have a rolled edge, or thick cut edge like a traditional carbon steel skillet?

SciAggie

SonVolt said:

SciAggie said:

@SonVolt It is a 22” Pata Negra pan. They are a bit thicker than a standard pan. The Pata Negra pans hold up well when cooking over live fire. If the fire gets a bit hot they don’t warp on you. 

https://www.paellapans.com/22-inch-Pata-Negra-Paella-Pan-p/pn-22.htm

Thx. Does the pan have a rolled edge, or thick cut edge like a traditional carbon steel skillet?

It has a rolled edge. 

fishlessman

caliking said:

fishlessman said:

GrateEggspectations said:

fishlessman said:

easter, i think half a sweet potato costs more than a serving of ham.

bourbon and grand marnier doaked raisins

then the left overs

weeks worth of sandwiches

future potato dish and soup 7 dollars goes along way

It all looks good, but those sandwiches are what have me drooling. 

first thing i ate this morning was another sandwich, the bark on the ham is really good with the sandwich. sweet with some dijon added

I love ham. Need to try the raisins  soaked in Grand Marnier + bourbon. 

Do you reduce it, and make it syrupy?

i went with the ingrediants used on the ham, orange juice, bourbon, grand marnier, brown sugar, cloves, and ginger, plus added a little cornstarch. dont soak the raisins too long, they really soak up the alcohol, they were soaked separately

ColbyLang

Tonight’s meal is SRF filets. Sous Vide at 131° for an hour, then hard sear in butter with aromatics in a cast iron skillet. Glad I bought my parents 4 for Christmas. Nothing like getting invited to enjoy them

Botch

Went to the Commissary last week intending to pick up an Easter ham, but they were clearing out St P's corned beef, got one for < $10.  I love corned beef & cabbage, haven't had it in years and don't think I've ever made it before.  Was snowing this morning, and walking into the kitchen and smelling that in the slo cooker, yeah!  
 

 
The last CI had an article about "bone broths", they are darker, and have twice as much protein in them, as regular broth/stock.  I used a box of their winner, and I won't be buying regular broth again.  Two thumbs up.  

Mattman3969

Skirt Steak with Mango Black Bean salsa

ColbyLang

ColbyLang said:

Tonight’s meal is SRF filets. Sous Vide at 131° for an hour, then hard sear in butter with aromatics in a cast iron skillet. Glad I bought my parents 4 for Christmas. Nothing like getting invited to enjoy them

JohnInCarolina

Mattman3969 said:

Skirt Steak with Mango Black Bean salsa

Love that style of salsa.  The wife makes it on occasion and we like to eat it with lime chips.  It’s addictive.