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What Are You Chef-ing Tonight, Dr?
Comments
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Thanks! tbh I'm still fumbling and have yet to settle on a go to recipe. Often go with Elements of Pizza Saturday morning same day recipe primarily due to lack of fridge space for individual dough ball containers. This time used the 24-48 hr recipe from same book, reduced hydration to 62.5%, 0.2% yeast, in fridge overnight, rested at RT 3+ hours before using. Next time will try longer fridge dwell if I can get my acts together.caliking said:
Those pies look perfect!Canugghead said:Also had sushi (ordered of course) and Adore pies. Blackstone grilled veg no pic.
Edit: just realised we had Canadian, Japanese and Italian, but missing Indian and Chinese
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Which dough recipe have you settled on?canuckland -
Bacon Wrapped Ribs
Stuffed Hatch Chile ( w pork )
Thai
Popper Sausage...jalapeni bacon powdered cream cheese sharp Chedder
Visalia, Ca @lkapigian -
You are killing me! You are dialed in fo sho!lkapigian said:Bacon Wrapped Ribs
Stuffed Hatch Chile ( w pork )
Thai
Popper Sausage...jalapeni bacon powdered cream cheese sharp ChedderI drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
@lkapigian - somebody/group is gonna enjoy a real banquet. Great creativity right there. Dang!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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OMFG @lkapigian#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Cranking out some tortillas for the fish tacos
later
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Pollo a la brasa
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Did those bacon wrapped brats with drunken peppers and onions:
"I've made a note never to piss you two off." - Stike -
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I can't get close to many of the above but the caveman has been dormant for too long. Spreading the word.
A little less than a half of a Porter Road bavette steak:
And the finish-don't look if you don't like it rare:
Beef heaven right there.
Thanks for lookin-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. -
Ribs and Elote, no plated pics...
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
SRF Kurobuta Tomahawk
XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
Give those sides the respect that they deserve and let us know how you prepped ‘em.4TheGrillOfIt said:SRF Kurobuta Tomahawk -
Splayed Chicken n COC
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Of course! We have some mashed potatoes that were steamed and ran through the ricer. Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.GrateEggspectations said:
Give those sides the respect that they deserve and let us know how you prepped ‘em.4TheGrillOfIt said:SRF Kurobuta TomahawkXL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
Neat idea to use the trimmings like that. I may have to steal that move!4TheGrillOfIt said:
Of course! We have some mashed potatoes that were steamed and ran through the ricer. Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.GrateEggspectations said:
Give those sides the respect that they deserve and let us know how you prepped ‘em.4TheGrillOfIt said:SRF Kurobuta Tomahawk -
caprese burgers, mixed some fresh pesto into the gound beef...good, pesto on top could have had a little mayo mixed in...next time
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.lousubcap said:I can't get close to many of the above but the caveman has been dormant for too long. Spreading the word.
A little less than a half of a Porter Road bavette steak:
And the finish-don't look if you don't like it rare:
Beef heaven right there.
Thanks for lookin-Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Mark_B_Good said:
Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.lousubcap said:I can't get close to many of the above but the caveman has been dormant for too long. Spreading the word.
A little less than a half of a Porter Road bavette steak:
And the finish-don't look if you don't like it rare:
Beef heaven right there.
Thanks for lookin-
not much sticks if you get it glowing orange, its all about getting it fully hot first and being able to get it out of the egg with so much heat. i dont do this in an egg anymore but do use the technique in an open campfire, leg of lamb is great seared in a roaring wood fire then sat next to the fire to finish roasting
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I smoked a couple chicken breasts in the BGE yesterday morning. Threw some nachos together for the Blackstone oven. Not pretty but good enough for a couple friends and I drinking beer and watching football in the garage.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@fishlessman nailed it. I have never had any grit feel or taste sensation. Trust me, I wouldn't use that method if I didn't like it. The crust finish is what makes it work for me.
Long tongs and a quick-read thermo are the tools.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. -
I second that with caveman. Anything that does stick can be easily brushed off.
______________________________________________I love lamp.. -
These look damn good. We've got a fair bit of basil, so this is on the list now.fishlessman said:caprese burgers, mixed some fresh pesto into the gound beef...good, pesto on top could have had a little mayo mixed in...next time#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Glazed tenderloin served with pasta, grilled veggies and salad.
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@GrateEggspectations no kidding with that glaze. That's as well shrunk appearance as any cryovac I have seen. But yours has colour, so there's that
Okay, did you happen to grab a Loonie shot?
I'm sure it was quite a banquet given you and your wife's prowess.
Stay healthy and safe out there-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. -
Ermagerd... that looks downright sexy. Outstanding.GrateEggspectations said:Glazed tenderloin served with pasta, grilled veggies and salad.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Hella glaze on that pacific sea slug. I'd hit it______________________________________________I love lamp..
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spiraling a dog for crispy all the way around...
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