What Are You Chef-ing Tonight, Dr?

fishlessman

does cutting the chives for store bought crab stuffed shrooms count for chefing...anyways, breakfast

fishlessman

cooked up some korean tacos

fishlessman

mexican shrimp cocktail served with lime tostados

Canugghead

@fishlessman wins the week.

fishlessman

Canugghead said:

@fishlessman wins the week.

did i get the wok hot enough, thats the lowest setting

Canugghead

fishlessman said:

Canugghead said:

@fishlessman wins the week.

did i get the wok hot enough, thats the lowest setting

I have same problem with Edel Metall(sp), For low heat frying even the lowest setting gets too hot.

fishlessman

Canugghead said:

fishlessman said:

Canugghead said:

@fishlessman wins the week.

did i get the wok hot enough, thats the lowest setting

I have same problem with Edel Metall(sp), For low heat frying even the lowest setting gets too hot.

thinking of making a steel ring to block some of the outer nozzles and center the flame on the wok. its too hot for my speed. not a problem on an easy cook like this but i dont think i could add ingredients on the go.

Canugghead

Last night's dinner, lol
 

Foghorn

Cooked these last night.  Had the owner of the herd over and cooked his own angus/wagyu ribeyes for him and his wife.  The conversation was good so we just enjoyed and ate and I forgot to get any other pics.  But we had pineapple-bacon-shrimp with raspberry peach chipotle glaze for an appetizer.  It was good.  

bucky925

Venison backstop stuffed with goats cheese, sautéed onion, mushrooms and garlic wrapped in prosciutto.  A big honking poke chop for Ms Bucky.  

lousubcap

@Foghorn - I would expect nothing less from his cattle.  He delivered, great marbling.  Dang.  
Now about those  pineapple-bacon-shrimp appetizers, feel free to share the details here as I will definitely give them a go.
Thanks in advance.

Foghorn

Here you go @lousubcap.  Only I've modified them some since these pics were taken.  1) Use Argentina Red shrimp (larger than what I used to use - 21-30/lb).  2) The bigger shrimp allows a bigger slice of pineapple.  3) Use thin bacon.  The original recipe led to the shrimp being well overcooked before the bacon was done.  That was pointed out by some good folks here.  With this combination they probably still overcook a little but I'm OK with it.

The glaze can be any spicy fruit glaze.  Raspberry chipotle.  Peach habanero.  Whatever.  Mix that 2:1 with a standard BBQ sauce and gently brush it on when the bacon is about done.  Take them off a few minutes later.  You don't need a cooking utensil.  They will fall apart less if you just handle them by the toothpick. 

Pro tip:  Clean the grill grate very well and apply some Pam/oil/whatever before you put them on the egg - so the bacon doesn't stick.   

Cook them somewhere between 275 and 350 for 20 (at 350) to 45 (at 275) minutes - until the bacon is done. Enjoy.

lousubcap

Many thanks for the insights. Those look great. 
I enjoy a crab stuffed bacon wrapped shrimp appetizer and par-cook the bacon ( nuke the bacon in the microwave for around 2 1/2 mins +/-) before tossing them on the BGE.  
Always a winner when shrimp and bacon are front and center.  

texaswig

@fishlessman Mexican shrimp cocktail is one of my favorites. Any time I make it people go crazy for it. 

SonVolt

Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 

JohnInCarolina

@SonVolt - pie looks awesome man!

SonVolt

Thanks. This video really upped my stretching game in keeping a better circular shape and not thinning out the center so it tears. This has been the hardest part for me when dealing with larger pies. This dude is a beast. 

https://www.youtube.com/watch?v=GtAeKM_f2WU&ab_channel=ScotCosentino

Botch

SonVolt said:

Thanks. This video really upped my stretching game in keeping a better circular shape and not thinning out the center so it tears. This has been the hardest part for me when dealing with larger pies. This dude is a beast. 

https://www.youtube.com/watch?v=GtAeKM_f2WU&ab_channel=ScotCosentino

Wow; thanks for posting that!  

caliking

SonVolt said:

Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 

Noice!

What difference do you think decreasing  the oil %age made?

Botch

Today is 420.  AND it's Taco Tuesday.
Hmmm.  

SonVolt

caliking said:

SonVolt said:

Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 

Noice!

What difference do you think decreasing  the oil %age made?

The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 

nolaegghead

SonVolt said:

caliking said:

SonVolt said:

Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 

Noice!

What difference do you think decreasing  the oil %age made?

The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 

You're using that Trump flour?  (no relationship to F*ckface von Clownstick)

Gamecockeggman

Smoked a chuck roast on the Yoder.  Paired with mashed taters and used the drippings to make a gravy.

SonVolt

nolaegghead said:

SonVolt said:

caliking said:

SonVolt said:

Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 

Noice!

What difference do you think decreasing  the oil %age made?

The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 

You're using that Trump flour?  (no relationship to F*ckface von Clownstick)

Yep. Other than the oven, it probably made the biggest difference in dough handling and texture vs the King Arthur Bread Flour I've been using for the last decade. I noticed an immediate difference in how the dough felt during kneading & shaping, just silky smooth. . It's probably due to whatever conditioners are in it, whereas KA is straight unadulterated flour. 

Acn

Have to pick the kid up from rehearsal so it’s imitation Wendy’s chili for an easy dump & stir meal.

MasterC

Mini cheese stuffed smoked meatloaf and fried potatoes 

nolaegghead

Acn said:

Have to pick the kid up from rehearsal so it’s imitation Wendy’s chili for an easy dump & stir meal.

That's appropriates as Wendy's makes imitation chili also.

johnmitchell

Supper tonight. Left over short rib from the weekend with friends eggs😋

4TheGrillOfIt

Mattman3969

Salisbury Meatballs n Mashed Garlic Cauliflower