What Are You Chef-ing Tonight, Dr?

saluki2007

lousubcap said:

Caveman steak one more time!  
A cut I had never heard of but was part of a deal??   Zabuton (8 oz) American wagyu and quite rich.  It was great.
Side one-

Now for the flip-
And the $$ shot-

I will go again.  
Thanks for lookin-

You dun did good Capn’

nolaegghead

Bernaise sauce is great on asparagus.  Takes some effort/science to make.

Mattman3969

Chops, chard n corn

SciAggie

SonVolt said:

SciAggie said:

Panko crusted cod, bacon wrapped green beans, and green chili mashed potatoes. 

I'm envious of your photography skills.  What camera are you using? Is it a hobby of yours? I'm curious where to get started. 

This is just an iphone on the portrait setting. Photography is a hobby of mine. I got started many moons ago as a high school yearbook photographer. I had my own darkroom for many years. 
I don't know that I'd be much help for where to start since it's been so long since I began. I'm sure there are many websites to wander through.
Big helpers to good photos:
#1 Get closer
#2 Zoom with your feet and not the lens
#3 Shoot from low/high - interesting angles
#4 Learn composition and the rule of thirds

Canugghead

On #3, what bugs me is folks taking pictures of little kids and toddlers at adult's eye level from above.

setdahook

Did pablano stuffed peppers with chorizo and and chicken sandwhich

GrateEggspectations

Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

(The sauce is The Last Dab XXX.)

TrippleRipple

GrateEggspectations said:

Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

(The sauce is The Last Dab XXX.)

*Slight derailment*

I bought all ten sauces from the 'Hot Ones' 2019 line up and for fun my youngest , 15, and I recreated the show. The audience was my wife, oldest son, BIL & SIL. It started tame and ramped up to "What is the name of the girl you have a crush on?" Then I called on his brother to ask him questions. This was after Da Bomb. It was hilarious. Anyway, what is your favorite sauce from THO's and which was hottest for you. I thought Da Bomb was hotter than The Last Dab.

GrateEggspectations

TrippleRipple said:

GrateEggspectations said:

Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

(The sauce is The Last Dab XXX.)

*Slight derailment*

I bought all ten sauces from the 'Hot Ones' 2019 line up and for fun my youngest , 15, and I recreated the show. The audience was my wife, oldest son, BIL & SIL. It started tame and ramped up to "What is the name of the girl you have a crush on?" Then I called on his brother to ask him questions. This was after Da Bomb. It was hilarious. Anyway, what is your favorite sauce from THO's and which was hottest for you. I thought Da Bomb was hotter than The Last Dab.

Sounds like you did it up in style. Funny you should say that…. I find that Da Bomb and Last Dab hit differently, but are not far from one another heat-wise, despite what the scoville units may say. Da Bomb was a first love of mine and I still love it as a daily dipper. Always have a bottle on hand…

lousubcap

@TrippleRipple and @GrateEggspectations - You are living the high heat life.  I have aged into the flavour profile and anything with habaneros is always available.  Enjoy.
@TrippleRipple - that was creative genius right there.  You obviously had high standing with your kids to want to participate.  Congrats.

dbCooper

St. Louie's...

GrateEggspectations

dbCooper said:

St. Louie's...

Second pic is magazine-worthy. 

TrippleRipple

lousubcap said: @TrippleRipple - that was creative genius right there.  You obviously had high standing with your kids to want to participate.  Congrats.

The Hot Ones recreation was this January. I just ordered the sauces from the episodes we had watched. (If any of you have never watched, or have, please watch the Jeff Goldblum episode. He is certifiably insane.) 

As for my kids, I was a single Dad for more than ten years. Cooking was a major part of connecting with them. They adore cooking in the egg. The people on this forum were instrumental in that. For that I thank you all.

For Fathers Day this year my youngest, the same 15 yo from the hot wing thing, cooked dinner on it. All on his own. I didn't even light it. It was fantastic. I was more than proud. 

Thank you for your kind words.

SkinnyV

Getting hot in Seattle . Summer time mix up with kids over.

Botch

Canugghead said:

On #3, what bugs me is folks taking pictures of little kids and toddlers at adult's eye level from above.

Heh, as a dog lover/owner I can relate.  The second-strongest force in the Universe (the first being Compound Interest, according to Einstein) is the attractive force between a dog's wet nose and a clean camera lens.  
Don't argue with me on this, I'm right.  I did learn to get on my belly, with the lens cap on, and let Fido stick his nose everywhere; within 20 seconds he/she would start playing again, and I could shoot (mostly) unmolested.  

BigGreenKev

30 lbs of brisket before trimming. 14 hours in with this photo.  Wife loves hosting people and hasn't for over a year because of covid.  I turn 40 next week and she decided that was a reason to have people over.

lousubcap

Congrats on the celebration and B'day.  BTW at that milestone you can reasonably expect that more than half your life is in front of you.  That's the last big one where that thought has a chance.  
Looks like your temperature probes are in the point.  If so, I recommend moving them to the thickest part of the flat as that is the finish-line driver.  When the thick part probes tender you are there.  Generally the point runs hotter than the flat and is just along for the ride as it has much more fat content.  FWIW-

BigGreenKev

lousubcap said:

Congrats on the celebration and B'day.  BTW at that milestone you can reasonably expect that more than half your life is in front of you.  That's the last big one where that thought has a chance.  
Looks like your temperature probes are in the point.  If so, I recommend moving them to the thickest part of the flat as that is the finish-line driver.  When the thick part probes tender you are there.  Generally the point runs hotter than the flat and is just along for the ride as it has much more fat content.  FWIW-

Thanks for that info!  Only my 3rd and 4th I've done.  At this point the probes are just left over from the night to see how it progressed.  Now it's probing with thermapen

Mattman3969

Veggie Pasta Salad for a pool party 

Hit the veggies with a dressing of EVOO, White Wine Vinegar, Fresh Thyme and Tarragon and a couple cloves of garlic Then egg’ drill tender crisp 

Chopped up and added to bow tie past with parm, feta and fresh basil.  

saluki2007

Stealing this for pool parties. Thanks Matt!

Buckwoody Egger

Siamese pork loin?  The 2 pack was like a huge filet of a deep water fish. Searing both sides then raised grid to temp. Wish me luck, Wish me pork, what’s the difference 

Real happy with it. Thanks for the curveball. 

Playlist was one of the Spotify Grateful Dead upbeat ones. Temp was around 425. Beer was cold. 

Correction due to further research in celebration of this perfect execution. We bought a Hormel center cut pork loin filet that was 50% off at Target. So in summary the only curve ball was delivered post-acquisition about what I was grilling. Still ripped the seams off it. 

GrateEggspectations

Wifey and I having our first night with at least one child sleeping somewhere other than at home since the outset of the pandemic. 

Bought some lobsters to make lobster rolls. Cooked sous vide and served on fresh, homemade stecca bread and served with a side of salt and vinegar chips. 

lousubcap

@GrateEggspectations- that is doing it up big time.  Congrats on the cook and a reduced level of parent watching this PM.  

WeberWho

My sister and brother-in-law are in town. I put together a stuffed pork tenderloin at the house and smoked it over some apple wood on my parents BGE. 

Acn

Yesterday’s day was molletes and dinner was chicken thighs with a salad of arugula, kale, black eyed peas, peaches, and pecans.

Canugghead

@GrateEggspectations, love it. Fork porn on food porn! You’re brave to submerge the ziplock seal. 

GrateEggspectations

Canugghead said:

@GrateEggspectations, love it. Fork porn on food porn! You’re brave to submerge the ziplock seal. 

Thanks, friend. I use a Ziplock when it’s too much trouble to get out the vac sealer. Haven’t had a single issue to date. To get the bag airtight, you should lower it into the water very slowly with a section of the lock still open. Once all the air has been purged, you lock it up and bombs away into the drink.

caliking

Busted out one of the big comals yesterday, for chix fajitas. 

I had forgotten how good DP Molé tastes on chicken. 

Gamecockeggman

Mattman3969

Chicken Fajita Salad