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What Are You Chef-ing Tonight, Dr?

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Comments

  • BeanHead
    BeanHead Posts: 319
    edited April 8
    Just salt, pepper, and garlic rubbed cut St. Louis ribs. Cooked about an hour hot 450-500° with lots of apple wood chunks. Served with Alabama white sauce, cheap sliced white bread, and thin lays chips, just like one of my fave BBQ joints, no full plate pictures. The pregame was starting and this girl has priorities. #GoGators 
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  • lousubcap
    lousubcap Posts: 35,106
    That's a high speed cook right there.  Spritz often?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • kl8ton
    kl8ton Posts: 6,091
    BeanHead said:
    Just salt, pepper, and garlic rubbed cut St. Louis ribs. Cooked about an hour hot 450-500° with lots of apple wood chunks. Served with Alabama white sauce, cheap sliced white bread, and thin lays chips, just like one of my fave BBQ joints, no full plate pictures. The pregame was starting and this girl has priorities. #GoGators 
    Taking notes on  @Mickey cooking methods?  Looks great. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • BeanHead
    BeanHead Posts: 319
    I’m not a spritz fan @lousubcap I saw a PBS show with Steven R making these on an egg and he spritzed his then covered them with some goo, but I don’t like opening and closing the dome so often when I am looking for heavy smoke flavor. 

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  • BeanHead
    BeanHead Posts: 319
    edited April 9
    @kl8ton I need to find the @Mickey posts! Hopefully her/his white sauce recipe is a bit more exciting than mine. 
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  • kl8ton
    kl8ton Posts: 6,091
    BeanHead said:
    @kl8ton I need to find the @Mickey posts! Hopefully her/his white sauce recipe is a bit more exciting than mine. 
    He is just more of a hot and fast cooker.  I don't think he low and slows anything.  He may not even have gaskets.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Canugghead
    Canugghead Posts: 12,822
    BeanHead said:
    @kl8ton I need to find the @Mickey posts! Hopefully her/his white sauce recipe is a bit more exciting than mine. 
    I believe he was referring to Mickey's renowned hot-and-fast method.
    canuckland
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  • Mickey
    Mickey Posts: 19,740
    kl8ton said:
    BeanHead said:
    @kl8ton I need to find the @Mickey posts! Hopefully her/his white sauce recipe is a bit more exciting than mine. 
    He is just more of a hot and fast cooker.  I don't think he low and slows anything.  He may not even have gaskets.  
    True. 6 Eggs zero gaskets. Nothing over a 3 hour cook. Found you can turbo anything. At 77 not sure i will finish a long cook
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • DoubleEgger
    DoubleEgger Posts: 18,655
    Canugghead said:
    I believe he was referring to Mickey's renowned hot-and-fast method.
    Are we still talking about egging? 
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  • JohnInCarolina
    JohnInCarolina Posts: 33,941
    DoubleEgger said:
    Canugghead said:
    I believe he was referring to Mickey's renowned hot-and-fast method.
    Are we still talking about egging? 
    burn
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • caliking
    caliking Posts: 19,338
    bubbajack said:
    My annual azalea cook. Wings and corn.
    …
    1. I’d hit that. 
    2. Beautiful pic. 
    3. Where’ve ya been?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 12,822
    Good to see you @bubbajack. Holy moly, just noticed you have nine eggs!
    canuckland
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  • Foghorn
    Foghorn Posts: 10,149
    BeanHead said:
    I’m just me, don’t mind comparisons (wish I had the metabolism to have more lard in my recipes). @Foghorn I would guess we are probably related 🤣.  In the way back my people were lighthouse keepers along the coast and settled for a couple generations in Miami (police and plumbers). Dad went to Gainesville for school so I was raised outside Gainesville and ended up staying there for school and eventually being a professor there before coming to A&M to teach. As you can imagine I’m pretty damn excited about the Gators playing Monday!
    @BeanHead, it's my mom's side of the family that is from Florida, from the Wauchula area.  I was raised in a Seminole household because my mom went to FSU in the 1950's.  We ended up in Orlando. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • BeanHead
    BeanHead Posts: 319
    edited April 11
    My bro is in the Orlando area now, but he and his kids are the first of our kin in the area. He also went to FSU, but the fam didn’t disown him 😍
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  • Canugghead
    Canugghead Posts: 12,822
    Great looking dinner @botch, right up our alley.
    canuckland
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  • caliking
    caliking Posts: 19,338
    Looks delicious, @Botch !

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 7,008
    @Botch looks delicious 
    @poster movement 😉
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GrateEggspectations
    GrateEggspectations Posts: 10,716
    Making me hungry, @Botch.

    Nice score, @poster. Where’d ya source it? 
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  • BeanHead
    BeanHead Posts: 319
    @Botch your plate pattern always makes me smile, my BFFs grandma had that pattern and he has been collecting bits here and there for the last 50years because it reminds him of her. It always catches my eye in thrift shops because it reminds me of him (and now I will also think of your beautiful food). 
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  • BeanHead
    BeanHead Posts: 319
    Well @GrateEggspectations I ended up with a smaller smoke ring, 8.5 inches. It sits perfectly in the kickash can of the MiniMax. Trying to cold smoke a couple cheeses over applewood pellets. We shall see. Thanks for the inspiration to buy more gadgets. My grate was a bit gross so I sent the cheese on some grill mesh. 
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  • poster
    poster Posts: 1,316
    GrateEggspectations said:
    Making me hungry, @Botch.

    Nice score, @poster. Where’d ya source it? 
    Local butcher shop carries them. I didn't see the $/lb, but that little strip loin was $95. Definitely a different experience for sure. Will likely do it again, but special occasions only at that cost,lol.  Just noticed a giant chip in my plate too...damn
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  • Canugghead
    Canugghead Posts: 12,822
    @BeanHead, since you're in Texas, can't hurt to rest the mesh over a pan of ice. You can also harvest the smoked water for cocktails! While you're at it, smoke some butter too.
    canuckland
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  • Legume
    Legume Posts: 15,694
    Canugghead said:
    @BeanHead, since you're in Texas, can't hurt to rest the mesh over a pan of ice. You can also harvest the smoked water for cocktails! While you're at it, smoke some butter too.
    I was thinking this might be cooler on a larger egg, dissipate the heat more.
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  • Canugghead
    Canugghead Posts: 12,822
    Legume said:
    Canugghead said:
    @BeanHead, since you're in Texas, can't hurt to rest the mesh over a pan of ice. You can also harvest the smoked water for cocktails! While you're at it, smoke some butter too.
    I was thinking this might be cooler on a larger egg, dissipate the heat more.
    Good point, I believe she has an XL too.
    canuckland
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  • BeanHead
    BeanHead Posts: 319
    I do have an XL but it is gonna be busy here in a second 🤣. I have been watching the temp and if I get close to 90 I will add the deflector with a pan of ice under the cheese. That is what I do when I smoke hard boiled eggs and it seems to be a good system for regulating the heat. 
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  • BeanHead
    BeanHead Posts: 319
    @DoubleEgger ☺️ thank you, I have several hobbies but cooking is definitely my primary energy outlet. 
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