What Are You Chef-ing Tonight, Dr?

Stormbringer · December 2024

Bellavista52 · December 2024

My egged standing rib roast was a dud! The meat was tough and grisly, nearly inedible. Made meatloaf out of it and that was still full of cartilage. I'm getting a refund.

poster · January 1

Need to work on my shucking skills. These winter east coast oysters are a challenge to open

shtgunal3 · January 1

Ribeyes

lousubcap · January 1

Nothing tonight but last day/evening I cranked out a SRF Black grade brisket for the small staff at the non-profit I volunteer for every Tuesday (they were closed Xmas eve). (Originally posted on the SRF Black Brisket: Is it me or I just have the wrong calculus/mojo? thread but got lost over there.).
So in keeping with self-promotion (not my forte) here is the deal-

This one rolled in at 13.7 lbs and rolled out at 9.9 lbs. Lots of hard fat but the proportions were solid and like prior SRF briskets. No issues with the final product once cleaned up.
Cooked great, rendered well and was a home-run finish. (Best finish I have nailed in a while-keeps one coming back!) Poor pics below:

Image: https://us.v-cdn.net/5017260/uploads/editor/k9/o00qwbe5zy78.jpg

I hosed the lighting with a maga light source.

Image: https://us.v-cdn.net/5017260/uploads/editor/sh/45awnxjuftfp.jpg

At the point/flat seam-sweet eats on the opening slice.

Slices of the flat getting ready to be separately zip-locked for tomorrow along with a separate bag of the point for each. (One lean, one moist is how it goes.)
The texture and flavour (nod) were right there as always but there was the noted excessive trimming required.
Happy New Year to all-
Cap

zaphod · January 1

prepped for last cook of 2024 - halloumi, saganaki and [veggie] brats.

Image: https://us.v-cdn.net/5017260/uploads/editor/o8/hzu2wtc98er0.jpg

and here we are - Thanks 2024, it's been good cooking with you. Last of the halloumi on the half plancha, brats on the SS grill

Image: https://us.v-cdn.net/5017260/uploads/editor/fv/ozqcu80dpy7n.jpg

CPFC1905 · January 1

Image: https://us.v-cdn.net/5017260/uploads/editor/tu/kh4qo4r2l9va.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/iu/7ama9s6punut.jpg

5lbs of short ribs and the eagle eyed will notice there is no money-shot.

Here'e the thing - I used my preferred method, nod to @Stormbringer but I over ran these.

I turn to to you, the collective for judgment about why, the facts;
1) the beef is ex-dairy herd and have been a success before
2) good fat seams through each, but I noted they reduced quickly - clearly so only 90 minutes in
3) Dome temp around 250F throughout, about ten degree swing either side but very slowly
4) Internal temp grew in linear fashion, no apparent stall
5) Pulled at around 205F
6) cook time about 8 hours.

Would I have been better to pull at 190/195 IT and wrap or maybe just rest?
Do some just do that? Probably a dozen prior rib cooks, only issue before has been pulling too soon and insufficient fat render time.

I do hope the rest of 2025 is not this traumatic?

Stormbringer · January 1

@CPFC1905I pull mine at 195F and rest them for 20 mins.

lousubcap · January 1

Happy New Year-I just go with the toothpick test for determining the finish line. Low 200's*F is the right landing zone for me.

Dyal_SC · January 1

Image: https://us.v-cdn.net/5017260/uploads/editor/dj/yxduy711q2du.jpeg

Pork belly burnt ends still a ways to go. Collards and rutabagas cooked with a smoked pork shank. Black eyed peas cooked with a ham hock.

zaphod · January 1

my wife (descended from a GRITS) has taught me of black eyed peas on New Year's day. She'll be making them later today.

Dyal_SC · January 1

caliking · January 1

Pakistani lamb chops last night. A very popular item at Pakistani joints here, but quite pricey. Took me a bit to clone the recipe, but feedback has been positive.

Wishing everyone a terrific 2025.

Dyal_SC · January 1

caliking said:

Pakistani lamb chops last night. A very popular item at Pakistani joints here, but quite pricey. Took me a bit to clone the recipe, but feedback has been positive.

Wishing everyone a terrific 2025.

Looks great! Little like praying skeleton hands. 🙏🏼

GrateEggspectations · January 1

Dyal_SC said:

caliking said:

Pakistani lamb chops last night. A very popular item at Pakistani joints here, but quite pricey. Took me a bit to clone the recipe, but feedback has been positive.

Wishing everyone a terrific 2025.

Looks great! Little like praying skeleton hands. 🙏🏼

…And he’s not wrong!

johnmitchell · January 1

@caliking. Is that the same recipe you served us at Butt Blast? Looks fantastic 😋

zaphod · January 1

First cook of the New Year - waffles for lunch!

smoke is curling, iron is waiting:

Image: https://us.v-cdn.net/5017260/uploads/editor/ap/jz7hvqw6aq2l.jpg

cooking production - it was a bit cold so we turned on spot:

Image: https://us.v-cdn.net/5017260/uploads/editor/uo/0yh4dnteluum.jpg

enjoying:

Dyal_SC · January 1

That’s a sweet setup @zaphod !

Canugghead · January 1

caliking said:

Pakistani lamb chops last night. A very popular item at Pakistani joints here, but quite pricey. Took me a bit to clone the recipe, but feedback has been positive.

Wishing everyone a terrific 2025.

Nice! Wishing you and family a great 2025 as well.
Tempted to try that but...

Image: https://us.v-cdn.net/5017260/uploads/editor/ld/uag1z7j7z97g.png

ColbyLang · January 1

Cubed pork butt and smoked sausage raw rice jambalaya. Vinegar slaw, black eyed peas and fresh cornbread as sides. Liquid in, raw rice in. Watching UT/ASU OT

caliking · January 1

johnmitchell said:

@caliking. Is that the same recipe you served us at Butt Blast? Looks fantastic 😋

It is indeed, sir

caliking · January 1

Back at you, @Canugghead. Hope you, and yours, have a wonderful 2025.

GrateEggspectations · January 1

Lazy day at home before making cheeseburger nachos, a dish detailed in a cookbook gifted to the kids for Christmas.

DoubleEgger · January 1

SRF ribs with DP Jamaican Firewalk

What Are You Chef-ing Tonight, Dr?

Comments

Categories