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What Are You Chef-ing Tonight, Dr?

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Comments

  • caliking
    caliking Posts: 19,779
    zaphod said:
    11 and 13. I was a late bloomer.  For a couple of years in my 60s I had a wife in her 40s.

    Math is fun, unless you are a waiter.

    11yo here, going on 30. Says he can drive, if only his longs were longer. I have tried explaining that life is not Mario Kart. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BeanHead
    BeanHead Posts: 734
    Kinda Korean flanken style angus ribs with stir fry carrots and peppers to be served over rice.  Ignore the gin and tonic… it has gotten over 100° here which indicates no more neat brown liquid for me for a few months. 
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  • BeanHead
    BeanHead Posts: 734
    Served with some pickled daikon and hot pepper sauce.  
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  • zaphod
    zaphod Posts: 1,012
    I gotta get me one or more of those cast iron boats you have the carrots in.   

    Late this August I'm going to cast iron heaven, the Aberfoyle Antique Market in Ontario. Went last year and just loved all the fun CI there. Going to keep an eye out for boats.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • BeanHead
    BeanHead Posts: 734
    @zaphod the little lodge woks are under $20 USD sure you can find one!
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  • caliking
    caliking Posts: 19,779
    Great looking meal, @BeanHead. Love it when the colors pop like that.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • BeanHead
    BeanHead Posts: 734
    Thanks @caliking!
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  • GrateEggspectations
    GrateEggspectations Posts: 11,513
    @Elijah

    Great eats. Great memories.
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  • lousubcap
    lousubcap Posts: 36,661
    Way to get him involved at a young age.  He will thank you for these experiences a few decades on!  Trust me on this!
    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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  • caliking
    caliking Posts: 19,779
    That chix looks terrific @Elijah. Kudos to the young chef!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    I'd chow down to that @shtgunal3. Did you have to adjust the cook time because the meat loaf was in smaller portions?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,661
    @BeanHead - what dome temp and what is your declare victory cook temp as I hot smoke at around 225-240*F indirect to 135-140*F?  Always looking for a different way to go any cook a go.  
    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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  • shtgunal3
    shtgunal3 Posts: 6,134
    caliking said:
    I'd chow down to that @shtgunal3. Did you have to adjust the cook time because the meat loaf was in smaller portions?
    Yes. It/they cook much faster this way. Everyone gets their own this way too. I didn’t really time it but I want to say they were done in roughly 30 minutes at 350.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • BeanHead
    BeanHead Posts: 734
    @lousubcap I shoot for 225° if it looks like there is a hotspot on the coals I shift the fish a bit to avoid scorching the bottom. The grill mats have been a game changer in regards to overcooking. I know I could use the deflector but that adds a good 10min to the warm up time for my MM setup. 
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  • Paolo
    Paolo Posts: 187
    Just some ribs and turkey legs on a rainy saturday morning. 4,5 hours indirect at 250 F, no foil. Simple but effective raincap in use.
    Last cook for a while as I'll be travelling to the US next week (DC, NC, VA)




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  • lousubcap
    lousubcap Posts: 36,661
    I would crush that!
    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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  • caliking
    caliking Posts: 19,779
    Looks tasty, JIC!

    #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: 13,630
    Viewers discretion is advised...























    Sushi grade fish heads, compliments of a neighbourhood sushi place...
    swmbo made curry from scratch, served with butter lettuce and pickled baby onions from the garden, leftover rice and homemade yogurt...

    canuckland
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  • zaphod
    zaphod Posts: 1,012
    man @Canugghead - that's the way to do it! lots of homemade/grown goodness on that plate!

    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • BeanHead
    BeanHead Posts: 734
    I want all of this food!!!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    BeanHead said:
    I want all of this food!!!
    This forum is kind of optimized to make your wallet shrink and your waist expand.  Think of it as the Egghead conservation of mass.
    "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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  • BeanHead
    BeanHead Posts: 734
    @JohnInCarolina I’m fighting the waist expansion but losing the wallet battle. 
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  • Canugghead
    Canugghead Posts: 13,630
    @zaphod wish I had some of your roasted cauliflower with my curry! I'm curious about the 'butter chicken', did you use the premade KFI butter chicken sauce? That reminds me of something funny... my wife recommended the KFI sauce to a vegetarian coworker who declined with 'but there's chicken in it'  =)   
    canuckland
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  • zaphod
    zaphod Posts: 1,012
    Canugghead said:
    @zaphod wish I had some of your roasted cauliflower with my curry! I'm curious about the 'butter chicken', did you use the premade KFI butter chicken sauce? That reminds me of something funny... my wife recommended the KFI sauce to a vegetarian coworker who declined with 'but there's chicken in it'  =)   
    we got a local powder mix from the farmers market. You add 6T tomato paste, 1.25c water, 1c milk, 1c half and half. mix it all up and cook the chicken in it.

    because we weren't doing chicken we just mixed it all up, but it was looking pretty thin so we skipped the milk. we then soaked the cauliflower in a bowl of it for 90 minutes or so with repeated bastings.

    The company is called "Amazing Foods BC" but I think that it's pretty local to farmers markets.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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