What Are You Chef-ing Tonight, Dr?

JohnInCarolina

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?

shtgunal3

@botch  this is the best I have

Bellavista52

Recent dinner!

texaswig

@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. 

SonVolt

FarmingPhD said:

@SonVolt help out my lack of culinary knowledge, what are you eating?

@FarmingPhD - French Onion Soup. Had some leftover chicken stock I made last weekend, so cooked down a few pounds of onions, added the stock and a bit of sherry, topped with some toast and cheese and threw it under the broiler. 

https://www.seriouseats.com/2015/01/how-to-make-the-best-french-onion-soup-caramelization.html

texaswig

@SonVolt it looks crazy good. 

lousubcap

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-

GrateEggspectations

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

@lousubcap looks like it turned out great and hopefully no singed arm hair

FarmingPhD

Pit beef / French dip style sandwiches.  I made a variant of the tiger sauce from the pit beef thread.  This was stellar and is going to make more than a few meals for us as it was a 10lb chunk and there really isn’t much weight loss on a sirloin tip but is hard to beat @$3/lb.  Might have to bring home a couple of my staff engineers for lunch this week.

dmchicago

Hope my version holds up. 

lousubcap

@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.  
After action review next Friday at the Speakeasy for the advertising hook!!
Always leave 'em hanging 

dmchicago

lousubcap

@dmchicago - Great teaser right there. Dang! I am quite sure the taste was incredible.   Way to bring it home!  

nolaegghead

dmchicago said:

Great chef-ing, sub-par photography.  

Botch

FarmingPhD said:

I would've given this Two Thumb's-Up but someone pea'd all over your plate.  Ugh.    

bubbajack

Last night. 

Acn

Last night’s salmon, red peas, and turnip greens.  Leftover old bag aioli next to the salmon.

Tarpon65

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. 

buzd504

Cuban sandwich made with home made Italian bread in the style of a French croque madame. 

saluki2007

Grilled chicken on top of garlic, tomato angle hair pasta. Topped with shaved parm. 

MasterC

Left over meatloaf from last night 

FarmingPhD

@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.

SonVolt

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. 

buzd504

FarmingPhD said:

@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. 

buzd504

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. 

nolaegghead

Calzone that took 5 minutes to make in oven.  Kind of a side dish.

GrateEggspectations

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. 

nolaegghead

shtgunal3

Chicken tit tenderloins and venison backstrap kabobs on the small.