What Are You Chef-ing Tonight, Dr?

caliking

Very nicely done, @GrateEggspectations. Kudos to your sous chef. 

caliking

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...



Only thing she changed was to add some dollops of homemade pesto at the end.  This is good.  She did it in the oven but I’m sure it could be adapted to the BGE, and the smoke might raise it to an eleven.

Good grief... that looks outstanding! Like a margherita skillet dish. Might give this a shot this weekend. 

shtgunal3

Cold weather food

Buckwoody Egger

Buckwoody Egger said:

gonna make the lipitor earn its keep one day this week 

todays the day. first time doing boneless beef ribs. gonna take them to 170 then put if a foil tray and add sauce. 

inspired by this method…
https://www.meatchurch.com/blogs/recipes/beef-party-ribs

potentially thread worthy will see

lousubcap

I vote for thread worthy.  Never have seen boneless beef ribs but I have also not looked for them.
Standing by. 

caliking

Tried Mrs. JIC’s gnocchi and burst tomato dish yesterday, and califam gave it high points 😀

presentation does not look as good, because I kinda swooned when the tomatoes were cooking in the garlic buttery goodness. And, I blitzed the pesto until it looked like baby poop. 

 Hardly any leftovers, so it must have been good. Will be making this again. 

johnmitchell

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

GrateEggspectations

johnmitchell said:

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

Wondering when she’ll get her own profile. 

JohnInCarolina

and tocino de cielo for dessert

Dyal_SC

GrateEggspectations said:

johnmitchell said:

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

Wondering when she’ll get her own profile. 

+1 !

johnmitchell

Home alone..T bone, roast potatoes and a side of horseradish.

Dyal_SC

Boy howdy!  @JohnInCarolina and @johnmitchell

caliking

@johnmitchell - in case SWMBO asks, I'll vouch that this counts as a salad... the cow was vegetarian, right?

caliking

JohnInCarolina said:

and tocino de cielo for dessert

i felt movement...

fishlessman

JohnInCarolina said:

Another winner from my lovely and talented spouse:




Only thing she changed was to add some dollops of homemade pesto at the end.  This is good.  She did it in the oven but I’m sure it could be adapted to the BGE, and the smoke might raise it to an eleven.

no pics but this was really good,  some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

Corv

Thank you for the recipe. This isn't something that would typically have crossed my path and I'm glad to see it.

CPFC1905

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 

lousubcap

Great cross-section especially for rolling at 170*C.  Thin sliced and horseradish...Away we go!

GrateEggspectations

@CPFC1905

Looks great. And love that you cooked it without knowing what it was. 

JohnInCarolina

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 

Gives new meaning to the phrase “mystery meat” !

GrateEggspectations

Chicken stock with a leftover carcass. Unfortunately, a hole sprung in the first sous vide bag, so about half of the liquid - 1.5L or so - went to the sewer rats. 

Pickles, because wifey thought we needed a crate of cucumbers. She thought our in-laws would take some, but they had a bunch already. Also had some fresh dill on the fritz. 

caliking

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 
...

I see sammiches... Glorious, delicious sammiches. 

caliking

fishlessman said:

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...

...
no pics but this was really good,  some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

If the recipe had called for searing the gnocchi in garlic and butter (brown butter!),  more would have made it into my belly vs. the actual dish. 

Gulfcoastguy

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

Gulfcoastguy

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 
...

I see sammiches... Glorious, delicious sammiches. 

French Dip.

JohnInCarolina

Gulfcoastguy said:

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

lol, brutal

Botch

Gulfcoastguy said:

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef 
Don’t know what cut.  3lbs. 90 minutes at about 170c, direct. 

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

Second-to-last...
 
Roses are red, violets are blue,
Horses that lose, Are soon made into glue.  

fishlessman

caliking said:

fishlessman said:

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...

...
no pics but this was really good,  some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

If the recipe had called for searing the gnocchi in garlic and butter (brown butter!),  more would have made it into my belly vs. the actual dish. 

i can see that, i did double the garlic and used way more red pepper flakes and went with the oiled and herbed fresh mozz

MasterC

Sum chicken wings 

MasterC

Getting ready to pull and rest before frying them up