What Are You Chef-ing Tonight, Dr?

Legume

Smokingal (don't call her Al) posted some amazing sounding and looking cooks that were rich with multiple types of fat, decadent beyond what you could imagine, full of exotic ingredients and almost totally inaccessible. They made APL's recipes look simple.

Legume

I'll add, I don't think I ever saw anyone post that they had tried to replicate any of her cooks. Might've happened, I just don't recall that.

BeanHead

Sounds like I should’ve been friends with @smokingal

Legume

BeanHead said:

Sounds like I should’ve been friends with @smokingal

You can search for her cooks on here

JohnInCarolina

Legume said:

BeanHead said:

Sounds like I should’ve been friends with @smokingal

You can search for her cooks on here

This one is pretty representative:

https://eggheadforum.com/discussion/1222923/mediterranean-spiced-pit-beef-beef-tendon-crisps

BeanHead

Hot damn. My cardiologist would legit slay me if I was her!  

GrateEggspectations

BeanHead said:

Hot damn. My cardiologist would legit slay me if I was her!  

Based on what you’ve stated prior, it sounds like you wouldn’t need any help. 🙃

Yes, her cooks were phenomenal. There are some great cooks on here, but she just operated and documented on another level. 

lousubcap

Yep- @smokingal was an incredible chef.  She operated in a much higher orbit.  Her documented cooks here were far above us mortals as noted above.  Truly gifted.  This is a great teaser on A-5 brisket she posted:

Re: Breaking down the Japanese A5 packer brisket

BeanHead

BeanHead

Lunch today is crab on coals with garlic butter and grilled zucchini stuffed with basil and oregano spiced ricotta. 

lousubcap

Dang-That took lunch to another level.  I would crush that.  Beautiful plate.  

GrateEggspectations

Nice @beanhead. Love crab legs, and yours look great. 

I once had a buffet warn me closing time was coming as I tucked into yet another plate of crabs legs. Was both a proud and deeply embarrassing moment. Still ultimately ended up marrying my date regardless!

BeanHead

I can see that as another box checked for you being marriage worthy. DH and I stopped on a drive between TX and FL at an AUCE seafood buffet in a Biloxi casino and were in awe at a fella who (no joke) broke into 10+ sets of crab legs before eating anything. He cracked them all into a bowl and covered it in butter before chowing down. I don’t have that kind of will power, but I respect his ability to get his $ out of a meal. 

caliking

Nice plate @Beanhead. I'm stealing that side  

BeanHead

I used low fat ricotta mixed with a good handful of chopped fresh basil and oregano, a healthy shake (or three) of red pepper flakes and a whole crushed clove of garlic. It makes a cute appetizer if pinned together with a toothpick. I have also turned them sideways in a pan and smothered them with tomato sauce and topped with mozzarella for a low carb fake pasta bake. A bit like stuffed manicotti. 

GrateEggspectations

Agree that the zucchini side was also a star. You’re coming in hot, @beanhead!

DoubleEgger

BeanHead said:

I can see that as another box checked for you being marriage worthy. DH and I stopped on a drive between TX and FL at an AUCE seafood buffet in a Biloxi casino and were in awe at a fella who (no joke) broke into 10+ sets of crab legs before eating anything. He cracked them all into a bowl and covered it in butter before chowing down. I don’t have that kind of will power, but I respect his ability to get his $ out of a meal. 

Sounds like you may have inadvertently run into @SGH

GrateEggspectations

@DoubleEgger

😂

CPFC1905

I've let my cook posts slide, and first up is slightly adjacent.  I got two of the perforated grids late last year, just got around to using them - and they're great.

Marinated potatoes, part boiled and finished on the grid.  Not sure this is what BGE had in mind for a set-up but I got critic with Eggsapnder components.   I now use it a lot for lifting the stone in and out.




A more conventional deployment. 

CPFC1905

Yesterday's shoulder of lamb,  per the BGE recipe https://www.biggreenegg.co.uk/r/slow-cooked-lamb-shoulder







SIL just classified on Robinson R66,  so he flew up. 



Lottie on over-watch duty

GrateEggspectations

@CPFC1905

That lamb shoulder looks unreal. 

Looks like you are very much leveraging the perforated grids. 

CPFC1905

GrateEggspectations said:

@CPFC1905

That lamb shoulder looks unreal. 

Looks like you are very much leveraging the perforated grids. 

Really impressed with them.  The vegetables retained more moisture than a direct cook and retained the seasoning flavour, but achieved that all important char too. 

Will try oysters on them soon, they are caught very local to here and come in about $1 each. 

JohnInCarolina

CPFC1905 said:

I bet your roof makes it easy for him to spot where to land.  "Ah yes, there's the house!"

Lamb shoulder looks awesome by the way.  

lousubcap

That lamb shoulder is the winner in my book.
Quick study with those perforated grids right there.  Very creative use of BGE real estate as well.  

CPFC1905

JohnInCarolina said:

CPFC1905 said:

I bet your roof makes it easy for him to spot where to land.  "Ah yes, there's the house!"

Lamb shoulder looks awesome by the way.  

Ha!  In fact he did say exactly that,  and he took our neighbour for a spin and she said the same thing. 

So just for you, a screen grab from the in-flight video....

johnmitchell

@CPFC1905 lamb looks spectacular 😋

DoubleEgger

JohnInCarolina said:

I bet your roof makes it easy for him to spot where to land.  "Ah yes, there's the house!"

Lamb shoulder looks awesome by the way.  

dbCooper

@CPFC1905 - Great looking lamb and the chicken too.

caliking

Stupendous @CPFC1905 !

BeanHead

Lovely lamb @CPFC1905 I am now considering that for Easter instead of prime rib.