What Are You Chef-ing Tonight, Dr?

Botch

BeanHead said:

Sweet and sour shrimp with rice cakes. Sadly not on the egg just on the stovetop. 

Your rice cakes look extremely different from here, but I do live in white-bread Utah.  

GrateEggspectations

Sous vide then torched pork chops, smashed salt and vinegar potatoes (sauce hidden underneath; to die for, and I’m not a potato guy), roasted Brussels sprouts and a homemade salad and vinaigrette. We had also begun prep for a mushroom and pepper sauce for the chops, but only realized we had forgotten it at the eleventh hour. 

johnmitchell

Great looking meal for sure. The radishes look like they fresh out your garden 😋

GrateEggspectations

@johnmitchell

Thanks. Really like radishes. The crunch and pepper is so refreshing. Oddly enough, though surprisingly fresh, we bought these ones weeks ago. The greens were starting to turn, but they tasted like new. 

I love produce that keeps!

BeanHead

@Botch yes the Asian rice cakes are quite a bit different from the American dry snack. 

lousubcap

@GrateEggspectations - that plate is top shelf.  You are cranking out some amazing groceries.  

Canugghead

GrateEggspectations said:

@johnmitchell

Thanks. Really like radishes. The crunch and pepper is so refreshing. Oddly enough, though surprisingly fresh, we bought these ones weeks ago. The greens were starting to turn, but they tasted like new. 

I love produce that keeps!

Like @lousubcap said you're on a roll!

Hope you didn't discard 'The greens' in the compost bin, or worse, in the garbage Try stir frying it with wok seared smashed garlic, a splash of water and salt. Same with pepper plant leaves.

GrateEggspectations

@Canugghead

Thanks. The radishes themselves were fresh tasting, but the greens of the radishes were not so great. Too bad, as we’re wok’ing tonight. Thanks for the tip. 

Canugghead

@GrateEggspectations too late now, I meant weeks ago!

poster

Corned beef leftovers from St. Patrick's day were on special. Made a pastrami and tried corned beef burnt ends. They turned out pretty good considering I left the house for 4 hours mid-cook and kinda rushed the finish. Salad was a cucumber/crab concoction. Tasted like a deconstructed California roll without the rice.

GrateEggspectations

Green curry with squid. Sous vided the squid. Torch wasn’t cooperating, so no char. 

johnmitchell

Looks delicious. Was the squid tender?

GrateEggspectations

@johnmitchell

Thanks. Big pieces were especially tender, with some of the smaller pieces feeling a little more rubbery than I would have liked.

Canugghead

@GrateEggspectations Looks good, love the amount of garlic and ginger. btw, taking advantage of red-eye hydro pricing? 

lousubcap

Got nothing on the above but if you like ABT's then give Texas Twinkies a go:
Hutchins BBQ-
https://www.texasmonthly.com/bbq/smoked-in-texas-texas-twinkies-at-hutchins-bbq/ 
yep-left over brisket and smoked cream cheese-


And a weak $$ shot-

Definitely a labour (nod) intensive effort but worth it.
This biggest challenge-finding the large jalas in flyover country.  
Previous thread here- 

Texas Twinkies-BGE style-

GrateEggspectations

@lousubcap

A true delicacy, right there. Do you par-cook the bacon? Looks to be dialed in on all fronts.

Buckwoody Egger

holy cow man those look great Cap

and so many other preceding recent cooks are just knockouts. great stuff

Foghorn

lousubcap said:

Got nothing on the above but if you like ABT's then give Texas Twinkies a go:
Hutchins BBQ-
https://www.texasmonthly.com/bbq/smoked-in-texas-texas-twinkies-at-hutchins-bbq/ 
yep-left over brisket and smoked cream cheese-


And a weak $$ shot-

Definitely a labour (nod) intensive effort but worth it.
This biggest challenge-finding the large jalas in flyover country.  
Previous thread here- 

Texas Twinkies-BGE style-

Those are among the best bites of food I've ever had.  The competition BBQ team I hang out with makes them when there is an "appetizer" category and they do quite well with them.  Similar to the linked article, they look for uniform size (although probably not as big) so that's a challenge.  They use competition brisket that has been frozen (when they tried it once with fresh brisket everything got too soggy) and they use a 2:1 ratio of brisket to cream cheese.  They do not parcook the bacon.  When it is done, the pepper is cooked just right and the filling is warm.  Then they glaze them with raspberry chipotle sauce. Highly recommended.  Thanks for posting @lousubcap!

lousubcap

GrateEggspectations said:

@lousubcap

A true delicacy, right there. Do you par-cook the bacon? Looks to be dialed in on all fronts.

I don't par-cook the bacon.  the twinkies are "done" when the bacon is rendered to my liking-same method with ABT's.  

MasterC

Great minds  think alike. Preparing these for dinner tonight

Cook up some chorizo to mix with the cream cheese seasoned with flatiron garlic jalapeño onion





Stuffed, capped and wrapped in bacon 





Dusted with Dr. Grill


Will be using this as the base of my finishing glaze

DoubleEgger

Looking good @MasterC. 

Here’s a piece of unsolicited advice. If you let the bacon get to room temp, it’ll stick to itself so you won’t have to bother with the toothpicks. 

lousubcap

Waiting for the $$ shot with those twinkies.  Great eats await!

MasterC

Marinated mushrooms are on the menu as well.

Buckwoody Egger

 
mix of some frenched and regular, either salt + pepper or meat church holy cow then hit with a worcestershire centric marinade sauce thickened up with honey 

cook is 450+. i pull around 195+ around 45 minutes. crispy and juicy

CGS spider with a pizza stone helps do higher temp indirect and also not melt the foil.





hit the four on the left with sauce around 175+ t-minus 10 minutes



if anyone wants you to have any less than a hell of a great day, tell ‘em to kiss your ass. thanks for looking

Canugghead

Nice lollipops @Buckwoody Egger.  Love the 'double indirect' execution, got rid of my two Large's and the spider doesn't fit the XL, will have to try using a grid between the firebox and fire ring to hold the stone.

lousubcap

Great documentation and cook right there.  Bonus points for a mid-week banquet.  

Buckwoody Egger

Canugghead said:

Nice lollipops @Buckwoody Egger.  Love the 'double indirect' execution, got rid of my two Large's and the spider doesn't fit the XL, will have to try using a grid between the firebox and fire ring to hold the stone.

the “sandwiched grid” double indirect method, assuming no diameter / tolerance issues, is hereby patented for @Canugghead worldwide in all nations imperial or otherwise, current and future forms thereby inheriting the power to enforce all royalties and penalties at the sole discretion of the patent holder and, if applicable, heirs. 

on a roll tonight!

dbCooper

St. Louie ribs from last night.  Expected the top rack to be done first, but the bottom two finished about 45 min before the top . . .

caliking

Righteous, @dbCooper ! I'd house that plate. It has the essentials.

GrateEggspectations

Had a gluten-free, pescatarian family member among other guests for dinner tonight. Had all the makings of a tuna tataki poke bowl, with the GF version omitting the soy.