What Are You Chef-ing Tonight, Dr?

caliking · March 28

@Buckwoody Egger given the affinity that kids have for chix drumsticks, I've gotta try these!

Gulfcoastguy · March 28

GrateEggspectations said:

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.

There is a wheat free version of soy sauce, I used to keep it in the cabinet as I liked the flavor better.

Canugghead · March 28

Buckwoody Egger said:

show previous quotes

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!

Haha, fwiw the "double indirect" was invented by a fellow Canuck too

GrateEggspectations · March 28

@Gulfcoastguy

Thanks for the suggestion. I was aware there were some options out there but didn’t have the time to explore or shop. Give your comments re: taste, might have to try some.

Gulfcoastguy · March 28

It’s been a while but I remember that I liked the taste better. Just look on the ingredients label.

Gulfcoastguy · March 28

https://www.amazon.com/Kikkoman-Sauce-Tamari-Gluten-Free/dp/B01DZ6F6YA/ref=mp_s_a_1_9?crid=33HM4CU5LURSU&dib=eyJ2IjoiMSJ9.KYsbm8SgnkahC_Jb4JvCbpU4mQ4WaRZ8UH4h6E_803SVOnv4mPDx_U1HcuTlsASCBsBIzeNGyfXNZMEgm2ue0WnIMgVSrrtxB_3CiJFtHccT18cRs9SqzsWfdOiN2JzpuerP5--LMD6x-eL_-tU3W_1uuD8hCSA2dpwQINv58qUV94O5LfHlSQ6DJ0LzoUvymo2FG5RyvHVR7hlLDI1Fpg.WiXb39bvGVqZ9E7XQWwHwfgj2_NeLfimS-8W4JTPL2M&dib_tag=se&keywords=Tamari+sauce&qid=1743129972&sprefix=tamari+sauce%2Caps%2C122&sr=8-9 I think that this is the one that I used to buy but any Tanari sauce is supposed to be gluten free.

Buckwoody Egger · March 28

Canugghead said:
Haha, fwiw the "double indirect" was invented by a fellow Canuck too

wondering if double indirect would prevent scorching the bottom of my next batch of New Brunswick Stew.

@caliking my best efforts are on par with your basics! looking forward to seeing your elevation. the bacon wrapped ones @BeanHead did were pretty cool. i just get two 5 packs of drums when they are on sale and keep it simple for the palates at my house.

meat church offers a neat one: https://www.meatchurch.com/blogs/recipes/cowboys-lollipops

Buckwoody Egger · March 28

maybe worth noting before i forget. probably obvious but…. the meat church cook and pull temps are a good bit lower than mine. i like getting up there in both temps for not only the skin to crisp but also to cook thoroughly and clear around the bone. i also think seasoning under the skin is overdoing it a bit.

shtgunal3 · March 28

Cooking up some of the bacon I cured awhile back. Looks like it’s time to change the foil on the pellet popper.

GrateEggspectations · March 28

@shtgunal3 Looks great. Haven’t done that in a while.

Canugghead · March 29

@shtgunal3 Nice bacon! Sure you want to get rid of the petina on the foil?

I used to foil my Traeger tray in the beginning, but found that grease can still get under the foil and needed heavy scrapping; also the dry areas under the foil started to rust. Now I just leave the the tray naked and scrap occasionally, no more rust.

shtgunal3 · March 29

@Canugghead you are correct on the grease under the foil. I usually just wipe with paper towels and re-foil.

shtgunal3 · March 30

Short ribs and spares on the small

GrateEggspectations · March 30

Sans kids at the moment, so we’ve been knocking some things off of our to-do list. Quick lunch of avocado and egg on toast with kewpie, sriracha and a little Edam cheese. Simultaneously, my wife made some of her stecca for a dinner we’re attending later.

(Apologies for the dirty utensils. 🤫)

BeanHead · March 30

Charred okra that was tossed in olive oil and Cajun seasoning with a NY strip. Excuse the flair up, I topped the strip with some of the garlic clarified butter I smoked on the egg.

lousubcap · March 30

Some great chefing above. Congrats @shtgunal3, @GrateEggspectations and @BeanHead. Sweet cooks.

johnmitchell · March 30

Great looking meals everyone 😋 no penalty in my book for food covered cutlery @GrateEggspectations

johnmitchell · March 30

Moroccan lamb curry with bananas and fruit chutney

GrateEggspectations · March 30

@johnmitchell

Looks great. Lamb appears tender. True?

johnmitchell · March 30

@GrateEggspectations. Fall off the bone tender, in actual fact it was difficult to serve without making a huge mess 😂

Botch · March 30

Country ham, steamed bokchoy with garlic, and NOLA's au Gratin Potatoes. I substituted a wedge of chipotle gouda for what his recipe called for, came out pretty good.

GrateEggspectations · March 30

Looks great, @botch. Would devour. Where is that NOLA guy, anyway?

JohnInCarolina · March 30

GrateEggspectations · March 30

@JohnInCarolina

Nice. What are we looking at here?

Botch · March 30

That recent Sam TCG recipe, JiC? How were they? I printed it out and it's on my short list.

JohnInCarolina · March 31

GrateEggspectations said:

@JohnInCarolina

Nice. What are we looking at here?

Botch said:

That recent Sam TCG recipe, JiC? How were they? I printed it out and it's on my short list.

It is.

The flavor is incredible. That marinade is something I’ll be trying on lots of other things.

@Botch they were very good but the tenderness in the ribs was not where I wanted it to be. I was skeptical they would be, just based on the cooking method. Were I to do these again, I’d probably SV the ribs first.

Botch · March 31

JohnInCarolina said:
@Botch they were very good but the tenderness in the ribs was not where I wanted it to be. I was skeptical they would be, just based on the cooking method. Were I to do these again, I’d probably SV the ribs first.

I was suspecting that.

Dad almost always grilled hamburgers or hotdogs on his Sears grill (think a flatter version of a Weber kettle with no lid) on Saturday nights, and steaks or ribs on Sunday noons. Always hot-grilled over Kingsford's finest, lit with Texaco 87 Octane (and of course the spareribs still had their membranes in place, I thought that's just how ribs were).

It wasn't until 1984 or so when I was taken to a real barbeque spot in Austin, as a shiny-new Lieutenant, that I first experienced REAL brisket, and properly-Que'd pork ribs. That changed everything.