What Are You Chef-ing Tonight, Dr?

Legume

Mikee’s chicken

nolaegghead

Chicken chili I made the other day 

caliking

nolaegghead said:

Chicken chili I made the other day 

Neat twist. Looks terrific. How did the chili crisp go with it?

nolaegghead

caliking said:

nolaegghead said:

Chicken chili I made the other day 

Neat twist. Looks terrific. How did the chili crisp go with it?

Great, I licked the bowl clean.

This chili was about 20% hatch chilis by volume and I wasn't shooting for hot, but it came out that way.  Mrs Nola needed extra sour cream to cut the heat.  Mellowed a bit after a couple days in the fridge.

ColtsFan

Direct or indirect?

FarmingPhD

ColtsFan said:

Direct or indirect?

If it’s sushi grade you have a 3rd option.  John the Baptist like them with honey I guess.

Acn

ColtsFan said:

Direct or indirect?

I’d start with breaded and fried 

dbCooper

@ColtsFan

The species in this area emerge annually, not the fancy 17 year type, so nothing real special other than a marker that Summer is here.

As regards eating I have no experience.  The beagles occasionally snag one, they seem to be a delicacy eaten sushi style, for them.  For your consideration, they leave the head and wings behind.

kl8ton

Frozen pizza.  Oven hasn't worked for a while.  Igniter went out. I swapped the broiler igniter for oven ignitor a while back.  That went out.  Meh. 

Pizza soon.  

In unrelated news.  . . That picture is right side up! 

lousubcap

The evening plum escaped me/us.  So I had a Double RR  prime boneless rib eye on the menu.  I am not deterred.
Reverse seared to around 120*F and then into the fire pit (aka caveman) on the SBGE. Around 1 minute/side to set the crust.  Give it a go.
Dang it was good.  The delayed banquet may have influenced the comments.  
Into the fire-

And the $$ shot-

It was even better than the pics.  
Thanks for lookin'.
Stay healthy and safe out there-

Acn

Brisket chili and cornbread 

nolaegghead

Tritip and ratatouille

Canugghead

After 11-day cure I smoked the MSM for 10.5 hrs low n slow till IT 175, cooling down for steaming before service tomorrow. I may have cut down the cure n salt too much, chef's sample tasted on the mild side, the centre of the thickest part may not be fully cured   

Launched it with Weber kettle grid over XL grid for easy removal, as evidenced by the foil footprint the 18+ lb (pre trim) packer shrunk over 2" at each end.

Legume

Made a pile of Nashville hot wings, minus the fryer.  No dredge, but heavily dusted with gram and rice flours, corn starch, salt, granulated garlic and Kashmiri pepper.  Oil had Kashmiri pepper, turbinado sugar, garlic, cumin, a hot pepper flake blend (ghost, hab, etc),   The last time I made these they weren’t that hot, it seems I fixed that this time.  Cooked them hot @ 400+ to cook the flour to crispy, brushed near the end and again when plated.

nolaegghead

123 cookies

caliking

Legume said:

Dang... these look and sound phenomenal. 

Canugghead

GrateEggspectations

@Canugghead: You piqued my interest. Wat dat? Whatever it is, I have seen enough of your posts to know that it will be epic!

Canugghead

Thanks @GrateEggspectations, nothing epic, just a makeshift steamer for the same old MSM I smoked yesterday. ETA three hours on gentle steam.

ColtsFan

Burgers 

Acn

Flank steak with rice and a charred corn salad.

marcdc

lousubcap said:

Once that finished it was on to the chargrilled oyster chase since enjoyed at Drago's (@nolaegghead's crawfish boil tipped the scale).  I ran them a bit too long (BGE heat retention and adult supervisory beverages were the culprits) but I am good with the experimenting.  

The technique and fine tuning for these make the holy grail quite elusive but fun to chase! 
They were quite enjoyable.
Thanks for looking.
Stay healthy and safe out there-

care to share the recipe you used for the chargrilled oysters? I'm dying to make them!

lousubcap

@marcdc -
Here's a youtube video that mentions the ingredients but not the quantity:
https://www.youtube.com/watch?v=Y06JMupjtw4  
And here's a ball-park recipe with some details:
Butter Sauce:  (the quantity of each obviously depends on the number of oysters)
melt unsalted butter in a pan and add the following:
a lot of finely minced or chopped fresh garlic 
lemon juice
dried oregano
fresh ground pepper to taste

Cheese Mixture - in a bowl mix the following:
finely grated Parmesan or Asiago cheese
finely grated Romano Cheese
finely chopped Italian (flatleaf) parsley 

How to cook:
Egg at about 450 raised direct
Place some oysters on the grid, doing your best to balance them where they sit as level as possible
Let them cook for about a minute or two
When you see the oyster starting to curl up on the edges, add a bit of the butter sauce to each oyster and be ready, because not all the butter will stay in the shell and there will be some flame-ups.  This is what you want to add some flavor and toast the oyster.
Allow to cook another minute or so in the butter sauce. 
When the oysters starts to turn brown around the edges and sizzle then add the cheese mixture to each oyster.  I also go back and put a bit more of the butter sauce in too.
Pull them with some long tongs when the cheese has melted.

Chasing the right combination of the above is the challenge.  Enjoy the cook!

marcdc

@lousubcap thank you! gotta try this for Memorial Day cookout

nolaegghead

We had some friends from out of town over for a dinner party last night with the fancy silverware and goblets out.   But didn't take any pics. 

SonVolt

Shocked at how well the pizza oven roasts meat.  I was worried I wouldn't get much browning before the inside over cooked, so I jacked the temp way up. Boy was I wrong. At 800F+ these lamb chops started browning and sputtering fat in a matter of seconds, a little too quickly. I started basting in butter to help cool it down. Turned out really well. 




Grilled some baby backs and at tri-tip on the egg Sunday. I pulled the Tri-Tip at 115F. Seemed a little chewy. Not sure if I should have taken it to 125-130F or I just got a dud. 

4TheGrillOfIt

Teriyaki marinated chicken breasts…

Mattman3969

Throw whatever at it curry. Chicken,garlic,ginger,shallots,carrot,peas and potatoes with massaman curry paste and some water later on to make a sauce 

FarmingPhD

Fried chicken breast sandwich with some wing hot sauce and may plus a few veggies.  Then some smashed potatoes that are ridiculously good in my opinion.

setdahook

Did wings and x2 smoked Mac yesterday