What Are You Chef-ing Tonight, Dr?

GrateEggspectations

2BAMBAM4 said:

spiraling a dog for crispy all the way around...

Looks good. I’m guessing the spiralling adds some crunchy texture? Grainy Dijon?

(If you squint while looking at those dogs, you start to see centipedes. No joke!)

2BAMBAM4

@GrateEggspectations
Now that made me laugh.   Centipedes,  I'll need another beverage to see that!  I like a German coarse mustard

 I read about spiral cutting dogs to give that crisp texture from the BBQ all the way around... I'll say it changes the flavor!   Use a  skewer and then angle the blade 45° and twist cutting the length... it's crazy good. 

nolaegghead

caliking

nolaegghead said:

No pizza party can be great without (a) fungi.

GrateEggspectations

GrateEggspectations said:

Glazed tenderloin served with pasta, grilled veggies and salad. 

Thanks for the comments, guys. Was a pretty pedestrian cool, but I’ll take the compliments where I can get them!

For those who are interested, the glaze was very good. https://www.allrecipes.com/recipe/275191/brown-sugar-and-balsamic-glazed-pork-tenderloin/

johnmitchell

Country style pork ribs braised in a bourbon apple sauce served with peas and mash

nolaegghead

5 for a dollar ramen noodles.

GrateEggspectations

johnmitchell said:

Country style pork ribs braised in a bourbon apple sauce served with peas and mash

Well done. A good looking menu at a time when increasingly, the chill is in the air. 

FarmingPhD

Burgers 

lousubcap

@FarmingPhD-
The fried egg is for the win-every time!
let me drop this here as I cannot verify the sources(s) but did thoroughly enjoy in my youth.
"The Boburger (that’s “BO-burger”), a hamburger topped with a fried egg and cheese, and often with the addition of fried onions, may not be as ubiquitous as the Whopper, but it can now be found all over the East Coast, especially in college towns. Even the infamous Paula Dean has published a “recipe” (do you really need one?) for the Boburger.

But it appears that at least the best known version did originate in Ithaca, NY, and while there are several restaurants in that college town (e.g., Louie’s Lunch) that are often cited as the birthplace, Obie’s Diner, a classic “railcar” emporium, seems to get the most votes and is consistent with the earliest dates of Boburger appearance in the memory of Cornell and Ithaca College alumni.

The Boburger is said to be named after Bo Roberson, an Olympic athlete and pro football player who excelled at multiple sports while at Cornell University where he graduated with a degree in Industrial and Labor Relations in 1958.

Every burger I cook for me is topped by a fried egg-been that way for many decades.  (old here!).  Thanks for the post!

GrateEggspectations

FarmingPhD said:

Burgers 

Lookin’ good, right there. The egg in particular looks top shelf. 

FarmingPhD

@lousubcap - thanks for the history lesson there, that’s pretty cool.

@Great_EGGspectations - taking full advantage of the new black stone, so easy to just drop an egg on a cooler spot at the end of the cook and dropped a pan on top with a little steam. Yolk poured all over the burger when I dug in, twas perfect.

GrateEggspectations

FarmingPhD said:

@lousubcap - thanks for the history lesson there, that’s pretty cool.

@Great_EGGspectations - taking full advantage of the new black stone, so easy to just drop an egg on a cooler spot at the end of the cook and dropped a pan on top with a little steam. Yolk poured all over the burger when I dug in, twas perfect.

That darn @Great_EGGspectations sabotages me once again. Happens all the time. Just my luck that he or she joins with a similar name, checks in only a handful of times over a relatively brief period and then leaves me with a lifetime of errant messages. I’d restart my Egghead life as @sexy_griller_69 but I hear that one’s already taken by that guy who posts under @JohnInCarolina.

FarmingPhD

Whoops @GrateEggspectations - well at least it wasn’t a confidential email I was sending….. like I’ve never mad that mistake before, errr I mean more than twice….

caliking

nolaegghead said:

5 for a dollar ramen noodles.

Farkin’ inflation. I remember when they used to be 10 for a dollar. 

And, I’m not even close to being as old as @lousubcap

Canugghead

All porked up, nothing new 
Steamed buns...


Curry...


Char siu...

nolaegghead

Some experimental wonton.  Mixed up scallops, langostinos and crab with some dumpling flour yeast this and that.  Not bad.  Not sure swmbo will like.  We'll find out.

2BAMBAM4

Doing my twist on ABT or what I'm thinking JAGT. Just Another Good Turd.

GrateEggspectations

FarmingPhD said:

Whoops @GrateEggspectations - well at least it wasn’t a confidential email I was sending….. like I’ve never mad that mistake before, errr I mean more than twice….

Not your fault. I blame @Great_EGGspectations only! Besides, although it happens often, I believe this is only your first offence. I was just funnin’ ya. But if @Great_EGGspectations makes a return (doubtful), I will most assuredly challenge him to a duel to settle this problem once and for all!

Botch

GrateEggspectations said:

FarmingPhD said:

Whoops @GrateEggspectations - well at least it wasn’t a confidential email I was sending….. like I’ve never mad that mistake before, errr I mean more than twice….

Not your fault. I blame @Great_EGGspectations only! Besides, although it happens often, I believe this is only your first offence. I was just funnin’ ya. But if @Great_EGGspectations makes a return (doubtful), I will most assuredly challenge him to a duel to settle this problem once and for all!

Ah, now I understand.  

4TheGrillOfIt

Smoked some meatballs on the small Egg.  Absolutely fantastic!

FarmingPhD

Pizza, gravity defying pizza

TideEggHead

Detroit style for dinner, sausage and pepperoni. Never disappoints!

texaswig

@TideEggHead that looks awesome. 

texaswig

Roasted poblano and quesadilla cheese with cilantro chili lime aioli. All served on a chaffle. 

caliking

texaswig said:

Roasted poblano and quesadilla cheese with cilantro chili lime aioli. All served on a chaffle. 

I don't know what a chaffle is, but I want some of that.

texaswig

@caliking Ive got 2 small cheap dash waffle makers. Low carb bread substitute. 1 egg 1/2 a cup of mozzarella or cheddar cheese makes 2. Surprisingly really good. 

sumoconnell

Finally cooked that wagyu sirloin flap. Man, cooks with the grain take a while. This thing was 2.5” thick or so, and took forever to get to mid-rare. I cut and split a small section for the in-laws that like well done as a minimum temp. 

Started with ABTs, moved to steak, finally lobster tails. 10 beers, 3 bottles of wine. Oof. 

Photo order up to the Internet gods. 

Eggpharmer

Eggpharmer

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