What Are You Chef-ing Tonight, Dr?

johnmitchell · January 2

Ashish you absolutely nailed that prime rib😋

Canugghead · January 2

@caliking What a money shot, looks like low and slow all the way? It's still moo'ing!

zaphod · January 2

Dyal_SC said:

That’s a sweet setup @zaphod !

thanks! it's only a 12 x 9 deck, but it's come together well for egging.

Canugghead · January 2

@GrateEggspectations Beautiful, did the kids help? btw, only two cheeses?

caliking · January 2

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn.

Canugghead · January 2

caliking said:

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn.

I learned that from @Little Steven, no brown band either. I pull around 125-128 since that's what my folks prefer.

GrateEggspectations · January 2

Canugghead said:

@GrateEggspectations Beautiful, did the kids help? btw, only two cheeses?

Three cheese blends are only introduced in the later, more advanced books in the series.

Dyal_SC · January 2

First time using 00 pizza flour. This one was Red Mill brand. A game changer for me at least, as it was one of my best attempts. Used the big square kitchen clock set at 525 deg f with the BGE pizza stone. The crackle of the bottom and the chew was very nice.

Made a double batch of the dough and made one big pie for us and two small pies for the boys.

Ragingirishman2 · January 2

caliking said:

Prime rib last night. Three-bone roast was way bigger than I thought it would be, so let it dry age for 2 days, then carved off a 1-bone roastlet. Turned out pretty darn good.

Served with maple glazed beets, garlic parm smashed taters, and zucchini. Didn’t get around to taking a pic of it all plated up.

That looks amazing.

Dyal_SC · January 2

Dibs on comment 10,000. Boo yow.

Foghorn · January 3

caliking said:

Thanks @johnmitchell and @Canugghead. Didn't quite need a knife to cut it

Yes, per @Foghorn 's recs from a long time ago, lo n slo to IT of 120F (ish), no hard sear to finish. I like the flavorful crust with this method. Whenever I've seared prime rib, the spices would burn.

That is the way.

Ozzie_Isaac · January 3

Bellavista52 said:

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.

Where was it from? That is a major bummer.

Bellavista52 · January 3

@Ozzie_Isaac - it was from the Fresh Market, where we've bought several of these that were great over the years. This was just bad one.

dbCooper · January 4

Hunk of tenderloin . . .

hoosier_egger · January 4

Seems like a ham and beans with cornbread type of weekend.

caliking · January 5

Profiteroles. Trying to get pâte à choux right, in prep for Valentine’s Day.

GrateEggspectations · January 5

caliking said:

Profiteroles. Trying to get pâte à choux right, in prep for Valentine’s Day.

Amazing. My M-I-L makes ones that look very similar. On point!

Canugghead · January 5

@caliking a dozen to go please!

lousubcap · January 5

caliking said:

Profiteroles. Trying to get pâte à choux right, in prep for Valentine’s Day.

@caliking -from the photos, you nailed 'em. Those look incredible. I would crush 'em.

Dyal_SC · January 5

@caliking , I don’t know what you said, but the pic looks delicioso.

MasterC · January 6

Quick, easy and not just for breakfast

caliking · January 6

Breakfast is my fav meal @MasterC ... any time of the day!

MasterC · January 6

I'm definitely in that camp

GrateEggspectations · January 6

@MasterC

Looks perfect.

Corv · January 6

I'd eat those Profiteroles in a flash. Yummy!

TechsasJim · January 6

MasterC said:

Quick, easy and not just for breakfast

Did something similar this morning for my daughter and her friends. I rarely eat breakfast but it’s my favorite thing to eat. The Mrs hammered out a pile of waffles in the kitchen.

Botch · January 6

PSA for January 2025: Don't try to cook potstickers and pay bills at the same time:

Image: https://us.v-cdn.net/5017260/uploads/editor/ap/vk20p1a6iog5.jpg

Gulfcoastguy · January 6

If I put that pot on the floor, my dogs wouldn’t stop until it was shiny. Then a trip through the dishwasher to get the slobber off.

Corv · January 7

I don't think the dogs would enjoy going on the trip through the dishwasher.

ColbyLang · January 7

Last night was chili with beans. Cus chili without beans is a hotdog condiment

What Are You Chef-ing Tonight, Dr?

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