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What Are You Chef-ing Tonight, Dr?

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Comments

  • JohnInCarolina
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    texaswig said:


    I'm impressed by just how quickly you've ramped up to speed on the pizza making in the dedicated pizza oven.  Pretty large step up from what you were pumping out on the Egg, huh?

    What are you using for a dough recipe these days?
    "I've made a note never to piss you two off." - Stike
  • Bellavista52
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    Recent dinner!
    XL and Small BGEs in South Carolina
  • texaswig
    texaswig Posts: 2,682
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    @JohnInCarolina thanks buddy. I've had a couple of fails but I'm getting better. This is a 70 percent hydration. 24/48 recipe from Essentials of pizza book. This one is 48 hours . I really like the method. After mixing you knead for one minute in the bowl or bucket. Let it rest for 20 minutes. Come back and knead it for another minute. rest for 2 hours. Then ball up and put in fridge. Some of the biggest things that have really helped are using semolina to stretch and launch the dough and dough boxes. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
  • texaswig
    texaswig Posts: 2,682
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    @SonVolt it looks crazy good. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
  • GrateEggspectations
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    lousubcap said:
    The below simple and beautiful boneless ribeye from SRF (Xmas gift) took on a life of its own, thanks to a self-generated challenge.  Reverse seared to around 115-120*F (running around 250-260*F on the SBGE).  Then into the LBGE  for the caveman finish- It's there, lower right-

    I keep my trusty firefighter gloves inside in the winter so that they are pliable when needed.  Of course I fail to bring them out when time to extract (earlier the flip went fine...) so despite the long tongs the flames off the marbling are winning and I am thinking, "I just trashed this awesome steak".  Finally got the steak to the side of the raging fire and extracted it.
    Turned out the char was great and not too much sun tan on the finish-

    Better to be lucky than good any day!  The taste and texture were off the chart!
    Thanks for your patience and giving this a look.  
    Stay healthy and safe out there-
    Have never done a caveman, but damn if this doesn’t inspire me to. 


  • FarmingPhD
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    @lousubcap looks like it turned out great and hopefully no singed arm hair ;)
  • dmchicago
    dmchicago Posts: 4,516
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    Hope my version holds up. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • lousubcap
    lousubcap Posts: 33,021
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    @dmchicago - No worries!  You've got this although this has your better half and her skills all over this independent of your nailing the filet.   B)
    After action review next Friday at the Speakeasy for the advertising hook!!
    Always leave 'em hanging  B)
    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.
  • lousubcap
    lousubcap Posts: 33,021
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    @dmchicago - Great teaser right there. Dang! I am quite sure the taste was incredible.   Way to bring it home!  
    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.
  • nolaegghead
    nolaegghead Posts: 42,102
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    dmchicago said:

    Great chef-ing, sub-par photography.  
    ______________________________________________
    I love lamp..
  • Botch
    Botch Posts: 15,726
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    I would've given this Two Thumb's-Up but someone pea'd all over your plate.  Ugh.  :tongue:  
    ___________
     

    "May ya live as long as ya want, and not want for as long as ya live" is an Irish toast.  "Bread, cinnamon, eggs, and maple syrup" is a French toast.



  • Acn
    Acn Posts: 4,436
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    Last night’s salmon, red peas, and turnip greens.  Leftover old bag aioli next to the salmon.

    LBGE

    Pikesville, MD

  • Tarpon65
    Tarpon65 Posts: 205
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    Getting the large setup with the Egg Genius to smoke some beef ribs.  Not the meatiest, but there will be enough good eats for the two of us. 

  • MasterC
    MasterC Posts: 1,400
    edited January 2021
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    Left over meatloaf from last night 


    Fort Wayne Indiana 
  • FarmingPhD
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    @Botch my wife required a vegetable for the kids which then requires me to have some along with the kids.  Prevents the “well dad didn’t have to eat peas” arguments.
  • buzd504
    buzd504 Posts: 3,836
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    @Botch my wife required a vegetable for the kids which then requires me to have some along with the kids.  Prevents the “well dad didn’t have to eat peas” arguments.
    Peas aren’t food. 
    NOLA
  • buzd504
    buzd504 Posts: 3,836
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    SonVolt said:





    I'm about as close as I'll ever get to reverse engineering Pizza Hut's pan pizza circa '80s/'90s. The taste - and most importantly - texture, is spot on.  Why though? Well, Pizza Hut was my first love as a child and I get an occasional craving for that greasy fried dough that's somehow both crunchy and soft at the same time. Still makes me wanna vomit after over-eating. 
    That is both glorious and kind of disgusting. 
    NOLA
  • nolaegghead
    nolaegghead Posts: 42,102
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    Calzone that took 5 minutes to make in oven.  Kind of a side dish.
    ______________________________________________
    I love lamp..
  • GrateEggspectations
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    SonVolt said:





    I'm about as close as I'll ever get to reverse engineering Pizza Hut's pan pizza circa '80s/'90s. The taste - and most importantly - texture, is spot on.  Why though? Well, Pizza Hut was my first love as a child and I get an occasional craving for that greasy fried dough that's somehow both crunchy and soft at the same time. 
    Love it. 

    This hits close to home. I’m a Canadian who took many trips up and down the Eastern coast of the U.S. when young. Often, the first evening of a long road trip was a dinner at a Pizza Hut, in celebration. Good memories. 
  • shtgunal3
    shtgunal3 Posts: 5,753
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    Chicken tit tenderloins and venison backstrap kabobs on the small.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .