What Are You Chef-ing Tonight, Dr?

nolaegghead

lousubcap said:

@dbCooper - I am quite sure you are in for quite a protein banquet with that cut.  You may want to venture into the caveman finish after a reverse sear.  Just suggestin' .  

"Protein banquet".....sounds like something I've seen on the internet before...

lkapigian

FarmingPhD said:

More ribs, best I’ve ever made, granted only the 3rd time I’ve done pork ribs. Paired with sweet corn.

And as they should be...great color ....just spg? Naked no sauce?

lousubcap

@nolaegghead - PM sent...

MasterC

Melting onions and the chef



Which will be done first?

FarmingPhD

lkapigian said:

FarmingPhD said:

More ribs, best I’ve ever made, granted only the 3rd time I’ve done pork ribs. Paired with sweet corn.

And as they should be...great color ....just spg? Naked no sauce?

I wish I could get that color with just spg, they did have a good smoke ring, but these were sauced with a homemade concoction.  They did have good color before saucing but I would guess the paprika is the likely source.  Kids eat them much better with some sweet bark on them.

lousubcap

@MasterC - I'm taking the onions as those sphere cubes have staying power.  That said, they also enable many pours without any new ice.  Enjoy the evening.
Stay healthy and safe out there.  

caliking

lkapigian said:

Some pretty amazing Beef Cheeks 

 dude... drool...

nolaegghead

Stuffed shrooms, cuke salad, some weird but tasty wrap I threw together.

nolaegghead

Munchies style dessert in a cat dish...

nolaegghead

poster said:

@nolaegghead

Thank you very much, will give this a shot soon

Further clarification after talking to the chef.  The chipotle salsa is actually a pureed can of chipotles or a can of the sauce which is basically the same thing.  That's one of those small cans 4-6 oz.

dbCooper

lousubcap said:

@dbCooper - I am quite sure you are in for quite a protein banquet with that cut.  You may want to venture into the caveman finish after a reverse sear.  Just suggestin' .  

@lousubcap

This one was just regular old grilling.  The freezer has a couple siblings to this on standby, I have never done caveman but want to, will give it serious consideration next time.  To be honest it scares me. 

ColtsFan

Chopped up some leftover tri-tip. Boom 🌮 

Mattman3969

Halal Cart Chicken with Turmeric Curry Rice for Wine Wednesday 

caliking

Mattman3969 said:

Halal Cart Chicken with Turmeric Curry Rice for Wine Wednesday 

Fvck. Now you're just showing off

Love the cook and presentation. Outstanding. 

caliking

Hastily plated, SV pork tenderloin with fennel tomato gravy. Steamed broccoli, leftover mukimo, and ‘maters from the garden. The gravy was the best part of it. 

Bellavista52

 

Bellavista52

The XL has a baby brother and we cooked burgers on it for it’s first cook!

4TheGrillOfIt

@Bellavista52 I like that XL “nest.”

GrateEggspectations

Not chef’d by me, but a product of one of my favourite hole-in-the-wall sandwich shops. Artisanal jalapeño bread from one of the city’s best bakeries. Topped with provolone, cold cuts, veggies, mayo and pickled eggplant. Served with a side of Renee’s Mighty Caesar (https://www.saveonfoods.com/sm/pickup/rsid/987/product/renees-gourmet-mighty-caesar-dressing-dip-00062287077502 - I cannot overstate how incredible it is) and a healthy dose of Da Bomb. Washed down with my fave IPA - Wicked Awesome, by Nickel Brook. Enjoyed with my best gal. 

Mattman3969

Mushroom n Swiss Burger on Brioche and Egg’d Tater Wedges for supper

Grilled Thighs and Veggie Salad for Lunch 

Botch

I've really been enjoying my chorizo/hashbrown breakfast thingie (inspired by STCG), and made a small change.  Instead of tossing about 10 tater tots into a small CI dish, I used frozen hash browns, oiling the dish well, and formed a bit of a bowl with the potato.  Toaster oven for 14 minutes @ 440˚, then poured in 1/3 tube of mex chorizo, topped with a raw egg.  The (pre-warmed) chorizo grease flows thru the spuds and sizzles on the metal, and crisps up the hashbrowns beautifully.  Four more minutes in the Breville, same temp, then the hashbrown "bowl", can be slid out onto a plate (so I won't burn myself on the CI like I had been).  Sprinkle w/cheese and green onion.  Good stuff, Maynard.
 

saluki2007

Lots of eggplant at the farmers market so decided to do some baba ganoush. 

lousubcap

@saluki2007 - bonus points for the caveman finish.  

saluki2007

lousubcap said:

@saluki2007 - bonus points for the caveman finish.  

Thanks Cap. It was actually a caveman start, but you know Vanilla gonna post in whatever order it wants to. 

The Cen-Tex Smoker

Smoked jalapeno/cheddar Axis Deer sausage (beef fat). I had this done with an Axis deer we took to a local processor. I don’t have my sausage making station set up at the new place. This was gooood. Sous vide 155 for an hour with 45 second sear on each side 

GrateEggspectations

The Cen-Tex Smoker said:

Smoked jalapeno/cheddar Axis Deer sausage (beef fat). I had this done with an Axis deer we took to a local processor. I don’t have my sausage making station set up at the new place. This was gooood. Sous vide 155 for an hour with 45 second sear on each side 

Outstanding. 

nolaegghead

Used the salamander broiler for the steak.

Bar

nolaegghead said:

Used the salamander broiler for the steak.

That looks awesome!  Was that a 1:30 each side?  I am still experimenting with mine.

nolaegghead

Bar said:

nolaegghead said:

Used the salamander broiler for the steak.

That looks awesome!  Was that a 1:30 each side?  I am still experimenting with mine.

I didn't time it but probably more like 2 min a side.  I just go with appearance.  I really like the convenience and final product.  Heats up fast, almost no mess except the cooking tray/handle.  I rinse that off or throw in dishwasher.

Bellavista52

Moussaka!