What Are You Chef-ing Tonight, Dr?

lousubcap

@4TheGrillOfIt - that is a great finish.  He!! of a cook and plate right there.  Nailed that across the board.  

lousubcap

@MasterC - You did that loin up right.  Way to bring it home.  Congrats.

caliking

 Crab cakes with remoulade, and salad with Japanese - style ginger carrot dressing. 

GrateEggspectations

caliking said:

 Crab cakes with remoulade, and salad with Japanese - style ginger carrot dressing. 

Hot damn that looks good! I can taste the freshness of the salad, pop of the dressing and crunchy goodness of those cakes. Outstanding. 

Upon first glance, I thought those crab cakes were fried cheese. My wife takes hunks of goat cheese, dredges them in egg, coats them in panko and pan fries them. Excellent appetizer with a salad. 

Mattman3969

@caliking - Dámn!

caliking

GrateEggspectations said:

Hot damn that looks good! I can taste the freshness of the salad, pop of the dressing and crunchy goodness of those cakes. Outstanding. 

Upon first glance, I thought those crab cakes were fried cheese. My wife takes hunks of goat cheese, dredges them in egg, coats them in panko and pan fries them. Excellent appetizer with a salad. 

Thanks. It was all of those things, and we loved it. Have been trying to do more "summery" meals, so stealing your wife's crusted goat cheese idea!

caliking

Mattman3969 said:

@caliking - Dámn!

Thanks! The carrot ginger dressing was like what you get at many sushi or Japanese places. Very tasty.

Wooderson

Lollipops.....

Buckwoody Egger

Drumsticks and zucchini. 3 drumsticks are honey hog rub and Tomlin’s mustard sauce.  The other three drums are S&P.  Zucchini is running about 5 minutes late, nothing too bad and will give the drums a rest. They tried to apologize blaming it on traffic. I said that was BS you have been in the fridge since this morning.  So they said what happened to the mushrooms. I said we’re not having steak so who knows but this Al Franken Spotify playlist of the Grateful Dead is very good.  I don’t know what the morel is to this story. Have a great Sunday folks. 

lousubcap

@Wooderson - Those lollipops take a huge amount of prep work.  Hopefully all besides you appreciated the effort.  Beautiful finish right there.  

Mattman3969

Adobo Pork Tenderloin 

Botch

@Buckwoody, I see what you did there.  
I think.  

bubbajack

Celebrating a safe trip home from the beach.

DavidCrumpton

Buckwoody Egger said:

Drumsticks and zucchini. 3 drumsticks are honey hog rub and Tomlin’s mustard sauce.  The other three drums are S&P.  Zucchini is running about 5 minutes late, nothing too bad and will give the drums a rest. They tried to apologize blaming it on traffic. I said that was BS you have been in the fridge since this morning.  So they said what happened to the mushrooms. I said we’re not having steak so who knows but this Al Franken Spotify playlist of the Grateful Dead is very good.  I don’t know what the morel is to this story. Have a great Sunday folks. 

Is it Psilocybin you sautéed and ate the wrong shrooms?

caliking

bubbajack said:

Celebrating a safe trip home from the beach.

   There’s a lot to like on  that plate, Spence. 

NDG

Smash Burgs 

GrateEggspectations

Filet Mignon with a sautéed onion, mushroom and blue cheese. Side of roasted potatoes and a salad of tomato, garden-plucked basil, feta and balsamic. 

ColbyLang

GrateEggspectations said:

Filet Mignon with a sautéed onion, mushroom and blue cheese dressing. Side of roasted potatoes and a salad of tomato, garden-plucked basil, feta and balsamic. 

Solid meal there, executed perfectly. Well played sir, well played

lousubcap

@GrateEggspectations - That is worthy of its own thread.  Impressive across the board.  
You do great work when not out chasing car pics.  

GrateEggspectations

lousubcap said:

@GrateEggspectations - That is worthy of its own thread.  Impressive across the board.  
You do great work when not out chasing car pics.  

Thanks, Frank. Chasing cars is great and all, but word on the street is that chasing skirts brings a bigger grin to one’s face. 

caliking

Faak @GrateEggspectations… sounds, and looks, delicious. 

Wooderson

lousubcap said:

@Wooderson - Those lollipops take a huge amount of prep work.  Hopefully all besides you appreciated the effort.  Beautiful finish right there.  

It was a first for me since wing prices are intolerable right now.   They totally suck to prep!!!

Foghorn

The pics are crappy but last night we cooked:

Oklahoma onion smash burgers with ground axis meat with 20% wagyu fat from @The Cen-Tex Smoker.

Oklahoma onion smash burgers with ground wagyu/angus beef given to me by a friend from his herd. 

Tandooriwurst sausages given to me by @caliking.

Asparagus and storebought fajita chicken (not pictured).  

Yes, this is a lot more meat than we needed for 3 people but I don’t get a lot of chances to grill so we loaded up the refrigerator with enough protein for the week. 

Note that the axis meat is more red than the beef - partially because it is simply very red and partially because the wagyu beef probably has a fat content that is higher than 20%.

Acn

ColtsFan

Salmon tonight with Tsunami Spin

Battleborn

Salmon. It was good. 

Battleborn

Foghorn said:

The pics are crappy but last night we cooked:

Oklahoma onion smash burgers with ground axis meat with 20% wagyu fat from @The Cen-Tex Smoker.

Oklahoma onion smash burgers with ground wagyu/angus beef given to me by a friend from his herd. 

Tandooriwurst sausages given to me by @caliking.

Asparagus and storebought fajita chicken (not pictured).  

Yes, this is a lot more meat than we needed for 3 people but I don’t get a lot of chances to grill so we loaded up the refrigerator with enough protein for the week. 

Note that the axis meat is more red than the beef - partially because it is simply very red and partially because the wagyu beef probably has a fat content that is higher than 20%.

How is that Shiner? I just saw it at the gas station and nearly grabbed a pack. 

caliking

Melon lemon jam, with Sichuan peppercorns. First try,  but I think it’ll be good. 

fishlessman

just plating today, does that qualify as chefing

baba ganoush, labneh, and tabbouleh on some fresh out of the oven syrian bread from the local bakery this morning

Canugghead

First attempt at hot smoking whole wild salmon. Have to jury rig the WSM smoking rack with AR and chop off tails to fit in XL. 
Added drip pan after taking pic. Have to remove thermometer to open/close dome.