What Are You Chef-ing Tonight, Dr?

lousubcap

@Gamecockeggman - great cooks but more info on the 'loney please.

4TheGrillOfIt

Wing shortage be damned!

Gamecockeggman

lousubcap said:

@Gamecockeggman - great cooks but more info on the 'loney please.

Sorry Cap….  Boston butt, short ribs with cherry from the egg, finished with a red wine beef broth reduction.  And just for fun some smoked bologna.  Butt and bologna were done on the Yoder.  Halfway through my short rib cook on the xl egg my band gave out….  Not a fun time

WeberWho

Gamecockeggman said:

Looks great! What's the smoker you're working with? @Gamecockeggman

caliking

lousubcap said:

@Gamecockeggman - great cooks but more info on the 'loney please.

+1

nolaegghead

nolaegghead

Acn

Gamecockeggman

WeberWho said:

Gamecockeggman said:

Looks great! What's the smoker you're working with? @Gamecockeggman

It’s a Yoder YS1500

Mattman3969

Garlicky Lemon Chicken and Avocado,Tomato and Corn Salad

SamIAm2

SWMBO's Cranberry Orange Chicken over Jasmine rice. 

NDG

Picanha - wish I could play the video - fat cap drippings hitting the coals then flames up - the taste was great !! 

caliking

Chef-ed over the weekend. Sort of a redux of char siu bao, but with a spicy lamb and acorn squash filling this time. 

Legume

Following you sucks @caliking

but here’s some wings

sideways

Foghorn

Legume said:

Following you sucks @caliking

but here’s some wings

sideways

Actually @legume, that's the perfect plate with which to follow @caliking.  He has come in last place in every chicken wing cooking contest he has ever entered.

nolaegghead

BigGreenKev

nolaegghead said:

That looks like Pho with brisket in upper right and not sure on the protein on the left side?  MN is awesome for Pho.

nolaegghead

BigGreenKev said:

nolaegghead said:

That looks like Pho with brisket in upper right and not sure on the protein on the left side?  MN is awesome for Pho.

We ordered 2 large Pho tai and some spring rolls from a local Vietnamese place.  We used Waitr.  Got the order delivered and no spring rolls, and 1 weird large pho (broth was dark and reddish) with, looks like brisket and tendon.

We complained we got nothing that we ordered and just one of something we didn't.  They refunded all our money. 

I turned that one weird pho into two by augmenting the broth, cooking more rice sticks, cutting up more meat (sirloin is what you see and pho *tai* is thinly cut eye of round).

Anyway, we ate and it was good and saved $35.  But I would have rather had the order right.

Mattman3969

Sorta Blackened Tilapia and Cilantro Lime Rice 

johnmitchell

Cooked over the weekend  served tonight. Oxtail over Tagliarelle pasta.

Gamecockeggman

johnmitchell said:

Cooked over the weekend  served tonight. Oxtail over Tagliarelle pasta.

Standing ovation!!!  I will take two plates please.

nolaegghead

taco (something)-day.  I forgot the saying.

caliking

Foghorn said:

Legume said:

Following you sucks @caliking

but here’s some wings

sideways

Actually @legume, that's the perfect plate with which to follow @caliking.  He has come in last place in every chicken wing cooking contest he has ever entered.

 Technically, that's the absolute truth.

 But, only technically...

poster

Acn said:

Is that a cottage roll? or just a small roast. Haven't seen or had a cottage roll in years

fishlessman

poster said:

Acn said:

Is that a cottage roll? or just a small roast. Haven't seen or had a cottage roll in years

never heard the term cottage roll, the google explanation sounds like the smoked and corned pork shoulder used in a new england boiled dinner but deboned and no smoke

fishlessman

tuna salad for sandwiches. made the usual, then added capers, cilantro, garlic scapes, and some fresh lime juice

Acn

poster said:

Acn said:

Is that a cottage roll? or just a small roast. Haven't seen or had a cottage roll in years

I’ve never heard of a cottage roll, it’s a small lamb leg roast.

DatilpepperBBQ

Oil Drum Chicken.

DatilpepperBBQ

Oil Drum Chicken

4-5 lbs. of chicken pieces
½ cup red wine vinegar
½ cup apple cider vinegar
½ cup olive oil
¼ cup Worcestershire sauce
1 tablespoon Kosher salt
1 tablespoon sugar
3-4 cloves garlic
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon celery salt
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes

Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until they are well-combined. This makes just under 2 cups of marinade. Reserve a half cup for basting the chicken.

Put the chicken in a freezer bag and coat with the remaining marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is best.

Set your grill up for a direct cook over medium-high (400°F) heat. Put the chicken on the grill and close the lid. Cook for about 5 minutes, then flip and baste with the reserved marinade using a basting brush or mop. Flip and baste every five minutes. Cook for about 30 to 40 minutes, until the juices run clear and the meat is no longer pink in the center, or until you reach 170°F in the breast and 180°F in the thickest part of the thigh.

poster

fishlessman said:

poster said:

Acn said:

Is that a cottage roll? or just a small roast. Haven't seen or had a cottage roll in years

never heard the term cottage roll, the google explanation sounds like the smoked and corned pork shoulder used in a new england boiled dinner but deboned and no smoke

I guess its a Canadian thing. Never knew until i just looked at Google too. Basically a corned pork. I will have to find one soon and give it a go. Its been years. Maybe even try a pork pastrami.