What Are You Chef-ing Tonight, Dr?

SonVolt

SonVolt

I hate this forum so much. 

Buckwoody Egger

Beer can surf and surf. 

This is a truth in egging admission— the tuna steak was delicious but it was done too soon in the cook and hung out waiting on the lobster. 

 I tried to do the “indirect 375-400 and 1.5 minutes per oz with just evoo and smoked paprika” recipe for the lobster and also do a tuna steak but the lobster took way too long (over 15 minutes) to get to 140 degrees.  I even resorted to accelerating the tails on the foil meat side down briefly. The lobster texture was perfect and tasted phenomenally great.  The tuna tasted great and was moist but it was not the “seared sushi top of the food chain” trophy money shot cook. I have done several legendary tuna steak sears at higher temps and should have just done them separately.  Riced cauliflower side for a great meal. 

Mattman3969

Just some overcooked Ahi and just right Chili Scallops on the mini  with mango n mint salsa 

lousubcap

@Buckwoody Egger I have found that if you want a quicker lobster tail cook-just split the tails and go.  Generally 5-7 minutes tops.  Every time I go for the presentation cook/look they take around 15 minutes as I recall.  FWIW-

JohnInCarolina

SonVolt said:

I hate this forum so much. 

My sincere apologies for ruining it.

Botch

Buckwoody Egger said:

Beer can surf and surf. 

This is a truth in egging admission— the tuna steak was delicious but it was done too soon in the cook and hung out waiting on the lobster. 

 I tried to do the “indirect 375-400 and 1.5 minutes per oz with just evoo and smoked paprika” recipe for the lobster and also do a tuna steak but the lobster took way too long (over 15 minutes) to get to 140 degrees.  I even resorted to accelerating the tails on the foil meat side down briefly. The lobster texture was perfect and tasted phenomenally great.  The tuna tasted great and was moist but it was not the “seared sushi top of the food chain” trophy money shot cook. I have done several legendary tuna steak sears at higher temps and should have just done them separately.  Riced cauliflower side for a great meal. 

Not quite sure what purposed the beer can serves?    

kl8ton

It's 2021... pics should not be an orientation issue! 

kl8ton

@JohnInCarolina you did not ruin it!  We all love you except a few.   😁

JohnInCarolina

JohnInCarolina

much better

Buckwoody Egger

lousubcap said:

@Buckwoody Egger I have found that if you want a quicker lobster tail cook-just split the tails and go.  Generally 5-7 minutes tops.  Every time I go for the presentation cook/look they take around 15 minutes as I recall.  FWIW-

Cap this sounds good but how would I check the temp with my thermapen with the meat side down?  I would have to poke a hole in the shell. Kidding of course. This is the first attempt and your times match my experience— based on the final product being so good I will do this way again and have the right expectation for duration. 

Buckwoody Egger

Botch said:

Buckwoody Egger said:

Beer can surf and surf. 

Not quite sure what purposed the beer can serves?    

Saves me from also posting in the “what are you drinking” thread 

playlist was Hayes Carll radio 

bubbajack

Baby backs.

SciAggie

Reuben pizza. It was bomb diggity. Dessert apple pizza. We had some charcuterie for appetizer. Not a bad Saturday night.

TrippleRipple

Buckwoody Egger said:

Botch said:

Buckwoody Egger said:

Beer can surf and surf. 

Not quite sure what purposed the beer can serves?    

Saves me from also posting in the “what are you drinking” thread 

playlist was Hayes Carll radio 

What's your favorite Hayes Carll tune? Mine's in my tag line. I also really dig 'Drunken Poets Dream' that he wrote with Ray Wylie Hubbard (I like RWH's version a little better). 

JohnInCarolina

Last night’s meal - gratin, beef short rib with chimichurri, and asparagus:

caliking

SonVolt said:

That looks spectacular... the lamb, the setting, and the composition of the pic. Very nicely done. 

I hope you were able to get up off the floor in good time . 

Botch

^^^ Must be Australian lamb.  

mr toad

Tonight Chicken Legs on the Medium - 

johnmitchell

Beef ribs going on.  It’s a beautiful day in North Carolina.

SciAggie

@Botch That’s a good one. 

ColtsFan

Making meatloaf. One for us and the other for some friends whose Dad was just put on hospice for cancer of all things. So thankful my situation worked out like it did. 

Canugghead

Leftovers for lunch.  Paneer in cheater tikka masala sauce from a jar, curried cabbage potato, basmati, fermented carrots.

Buckwoody Egger

TrippleRipple said:

What's your favorite Hayes Carll tune? Mine's in my tag line. I also really dig 'Drunken Poets Dream' that he wrote with Ray Wylie Hubbard (I like RWH's version a little better). 

I have not listened to him enough to have a favorite but have enjoyed them all, usually hit repeat on "another like you".  He's fun like Todd Snider.  Had forgotten about him as an artist honestly until I came across where Steve Earle insulted 'his ex wifes new husband' and then realized he was showing up, if i recall correctly, on REK and Hubbard's radio on Spotify.  It's taken a while but i am 100% on board with subscription no-ad streaming, it's got enough content and they keep it as fresh or more as old school radio and the used cd store.  The other way to discover new music was by seeing who opened for who, etc.

SonVolt

Botch said:

^^^ Must be Australian lamb.  

Thanks @JohnInCarolina

@Botch - probably. It's whatever Costco carries. Pretty tasty.  Sitting behind it is half a tenderloin I've had in the freezer for 6 months. 

dbCooper

GrateEggspectations

SonVolt said:

Flagged for abuse... ‘cause who eats on the ceiling, really?

buzzvol

A little Souther comfort

Acn

Last night, fettuccine with mushroom and tomato ragu: