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What Are You Chef-ing Tonight, Dr?

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Comments

  • JonWesson
    JonWesson Posts: 165
    nolaegghead said:
    I'm just wondering if any of these "#BGETeamGreen" people are actually on this forum helping ordinary schlubs like myself out.



    38 of forty looks like priv white peoples.      those will not help you or me.
    large small and mini all in legal proceedings but i can use them for now no more, all gone                                                                                                                        usa somewhere on the road
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  • dmourati
    dmourati Posts: 1,291
    Hey, @Botch, glad to hear you made this and liked it! As it turns out, I'm making it again tonight. Of course, this is Sam the Cooking guy recipe, I just found it and shared it here.
    Plymouth, MN
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  • GrateEggspectations
    GrateEggspectations Posts: 10,005
    caliking said:
    Chicken caprese. SV chix breast, seared, sauce in the same skillet (EVOO, onions, star anise, wine, garlic, etc.). Sliced the chix, dumped it in the sauce, topped with mozz. Under the broiler for a few mins. Drizzle of EVOO. 



    You are killing me these days. Great cooks, one after the next. Wifey over my shoulder: “ohhh… that looks good!!!”
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  • lousubcap
    lousubcap Posts: 33,913
    The cheffing here seems to be amping up.  Impressive cooks.  Keep 'em coming.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
    @caliking That’s a very attractive dish. Chicken caprese is one of my favorites. Those are classic flavors that always work together. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,896
    GrateEggspectations said:
    You are killing me these days. Great cooks, one after the next. Wifey over my shoulder: “ohhh… that looks good!!!”
    Thanks. Trying desperately to catch up with @Mattman3969. But, failing miserably :)

    #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: 18,896
    SciAggie said:
    @caliking That’s a very attractive dish. Chicken caprese is one of my favorites. Those are classic flavors that always work together. 
    Thanks. Never get tired of this flavor combo, but don't make it nearly enough. So good, in so many forms (pizza, appetizer, entree, etc.). 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,005
    @dmourati: Looks beautiful. Love the colour on that chicken skin. 
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  • caliking
    caliking Posts: 18,896
    johnmitchell said:
    Lamb Korma will be served with Basmati rice. House smells insane!! I used lamb shanks.


    Holy shite! We need a "frikkin' outstanding" button. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dmourati
    dmourati Posts: 1,291
    GrateEggspectations said:
    @dmourati: Looks beautiful. Love the colour on that chicken skin. 
    Thanks! I liked it too so I took that pic.

    The chicken is the backbone (no pun intended) for this dish as you cook it first and make a stock. You reduce it down several steps in making the vegetable base, use its drippings, and ultimately cook the final dish in the stock as well. The skin is the only part that gets discarded.

    This chicken was just S&P + cherry wood, right out of the plastic bag from the butcher.
    Plymouth, MN
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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    GrateEggspectations said:
    You are killing me these days. Great cooks, one after the next. Wifey over my shoulder: “ohhh… that looks good!!!”
    Thanks. Trying desperately to catch up with @Mattman3969. But, failing miserably :)
    Naw naw @caliking.  Totally the other way around.  That pan of goodness looks outstanding my friend 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnmitchell
    johnmitchell Posts: 6,758
    johnmitchell said:
    Lamb Korma will be served with Basmati rice. House smells insane!! I used lamb shanks.

    It was good. 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 33,913
    @GrateEggspectations - Nachos look great.  You feeding an army with that quantity??  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 33,913
    That's quite a shrimp load right there.  Looks like different seasonings based on profiling. B)   Lookin great.  Enjoy.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 33,913
    @Gamecockeggman - Lookin good.  Banquet right there.  What is that non circular rig you worked the cook magic on?  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Gamecockeggman
    Gamecockeggman Posts: 1,335
    lousubcap said:
    @Gamecockeggman - Lookin good.  Banquet right there.  What is that non circular rig you worked the cook magic on?  
    Cap it is the Yoder YS1500

    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • caliking
    caliking Posts: 18,896
    SciAggie said:
    Cedar smoked salmon, fresh green beans, grilled potatoes. 
    That's a picture-perfect plate, right there. Looks delicious.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • sumoconnell
    sumoconnell Posts: 1,932
    Plz help me unsubscribe, thread makes me hungry even after eating food. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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