What Are You Chef-ing Tonight, Dr?

dbCooper

Basic rack of spares trimmed down to St. Louie's.  Nothing of note other than the most wicked membrane I've ever removed.  Bet it came off in no less then 15 pieces.  Hoping his other side is not in my freezer!

Good hunk of flap for future use in baked beans.

Glazed with Sweet Baby Ray's 'cause Angie loves that and she gets her way sometimes.  Nothing special plated, just some brussel sprouts, so no pic.

MasterC

Chicken enchiladas for lunch.... finally the chicken is finished.

SonVolt

Chili. Can't taste anything anyway, my wife and I, both fully vaccinated with the Pfizer vaccine got breakthrough infections.  Turns out my son's kindergarten teacher was out with Covid the week before and the school, by policy, doesn't notify parents. A substitute just shows up the next day. Pretty safe bet that's how we got it. 

Symptoms are mild, but we've both lost our sense of smell and taste. Mild fatigue also. 

There's going to be a lot of spices in tonight's chili... 

lousubcap

@SonVolt - sorry to read that.  Hopefully the sensory nerves come back in short order.  Likely no way to know if the teacher was vax'd.  
I will stop now before I get on a roll.  

ColbyLang

SonVolt said:

Chili. Can't taste anything anyway, my wife and I, both fully vaccinated with the Pfizer vaccine got breakthrough infections.  Turns out my son's kindergarten teacher was out with Covid the week before and the school, by policy, doesn't notify parents. A substitute just shows up the next day. Pretty safe bet that's how we got it. 

Symptoms are mild, but we've both lost our sense of smell and taste. Mild fatigue also. 

There's going to be a lot of spices in tonight's chili... 

had a kid pop positive first week of my son’s school year in first grade. Every parent in the class notified by email immediately….seems like their policy sucks

Acn

lousubcap said:

@SonVolt - sorry to read that.  Hopefully the sensory nerves come back in short order.  Likely no way to know if the teacher was vax'd.  
I will stop now before I get on a roll.  

My daughter’s school has required all students, faculty, staff, and administrators over 16 to be fully vaxxed by 11/1.  If not, expulsion or termination of employment.  Also, if anyone over 12 wants to participate in winter athletics, also required to be jabbed.

Of course they have an 800+ acre campus to spread out, and other mitigation measures in place that had students in person part or full time since last October; and full time since this past April.  It’s high tuition, buts it’s been worth it these past couple years.

Eggpharmer

Lit

Made some burgers, dogs, and smores sandwiches.

4TheGrillOfIt

Pork steaks!  

JohnInCarolina

dbCooper said:

Basic rack of spares trimmed down to St. Louie's.  Nothing of note other than the most wicked membrane I've ever removed.  Bet it came off in no less then 15 pieces.  Hoping his other side is not in my freezer!

Good hunk of flap for future use in baked beans.

Glazed with Sweet Baby Ray's 'cause Angie loves that and she gets her way sometimes.  Nothing special plated, just some brussel sprouts, so no pic.

Great color on those!

nolaegghead

Chris took my boat out today, first time since before Ida.  Killer weather.  No fish all morning but he hung in there and scored in the afternoon. 

Fish and chips.

nolaegghead

dbCooper

nolaegghead said:

Nice!  That is living large in my neighborhood.

texaswig

@nolaegghead that looks killer. 

BigGreenKev

Home made french fries (joe Jr keeps house from smelling like fried oil) grilled corn and hamburgers.  

MasterC

Fired up the
 large and mini max 


Running 300° for ribs and 375° for cobbler 


Cobblers ready to rest. Bump temp to 400° and put the beans on.



Arrange ribs on grate and applied sweet bbq on one, hot bbq on 2 and peach preserves on 1

Then gathered it up 


Then ate it 
Tasty 
The end

..

johnmitchell

@MasterC Absolutely Stunning cook👏👏

Buckwoody Egger

Tuna steaks and crab cakes playing second and third fiddle to world class diced zucchini with onions. Kidding — it was a fun “all on the egg cook” and one of those “restaurant beater” outcomes. Mayo and chipotle mustard for one sauce and Mayo with sun dried tomato pesto for the other.  The egg was around 400ish at first for zuc/crab and then up to 550 for the tuna sear.  Zucchini was on while the ci got hot for the oil fry and to prevent burning the crab cakes went upstairs to get to 160 degrees. Really happy with the wicked good ww blend. No playlist, college football on. Cold sweetwater ipa 16oz cans. 

TideEggHead

nolaegghead said:

Chris took my boat out today, first time since before Ida.  Killer weather.  No fish all morning but he hung in there and scored in the afternoon. 

Fish and chips.

Looks like a great day on the water! How did the croaker taste?? I’ve heard they are pretty good.

Wooderson

JohnInCarolina said:

@Wooderson - details on the wings?  Those look incredible.

@JohnInCarolina normal way you cook wings.   Sauce is a secret that swmbo wants to keep secret.   But it might have browned garlic cloves with olive oil.  And some sesame seeds thrown in after the heat is removed from the garlic,  with some red pepper flakes.  Then put into a bowl with some more stubbs bbq sauce and some more franks red hot.    The wings are tossed in that concoction when done.   By some i mean a tsp.  By some more i mean tbsp.
So gooooood

Wooderson

Abt's 
bone marrow

And what's left of the tri tip.  Life was yummy today. 

nolaegghead

Mole chicken, salad (not shown)...pretty pedestrian compared to all the great cooks posted here

Botch

Wooderson said:
@JohnInCarolina normal way you cook wings.   Sauce is a secret that swmbo wants to keep secret.   But it might have browned garlic cloves with olive oil.  And some sesame seeds thrown in after the heat is removed from the garlic,  with some red pepper flakes.  Then put into a bowl with some more stubbs bbq sauce and some more franks red hot.    The wings are tossed in that concoction when done.   By some i mean a tsp.  By some more i mean tbsp.

So gooooood

I love how you keep secrets!
But, in my last few jobs, I'da never hired you.    

bubbajack

What the hell is going on around here.....ya'll are acting like chefs and doctors. Hot damn the food being turned out! Keep it up! Enjoying every picture.

nolaegghead

TideEggHead said:

nolaegghead said:

Chris took my boat out today, first time since before Ida.  Killer weather.  No fish all morning but he hung in there and scored in the afternoon. 

Fish and chips.

Looks like a great day on the water! How did the croaker taste?? I’ve heard they are pretty good.

I don't think I've ever eaten them.  My buddy saves the croaker and eels for his Vietnamese friend.   I heard the same.

Botch

Grilled sweet Italian sausages, and Feijoada on sourdough toast.  That’s a Brazilian black bean stew with onion, garlic, celery, green pepper, tomato, sweet potato, vinegar and paprika.  It was pretty good.
 

 
Took this with my phone and iOS 15, to see if the sideways anomaly is fixed; looks like it is.
 
 
EDIT:  …and why does my stupid phone, handheld, take a much better food pic than my DSLR, ‘spensive Nikkor macro lens, mounted on a tripod?!?    

Buckwoody Egger

Chicken—  Publix greenwise chicken - drumsticks and bogo breasts. Playlist was John Prine radio on Spotify. So grateful for his insights and contributions. 

GrateEggspectations

I don’t know what is going on here, but some very, very strong cooks.

sumoconnell

Simple salmon tonight, will be served with broccoli. 

fishlessman

these charsui ribs were terrible, im closing the take-out