What Are You Chef-ing Tonight, Dr?

caliking

Finally figured out how to work a Pullman loaf pan. Sandwich loaf, with cornmeal, honey, and wheat bran. Milk,  for a softer crumb. 

Coastal_OReggON

Some really amazing chefs on this forum and thread!  We have a lot to learn from you.

This was neither chef nor doctor quality, but it was tasty!   Almost didn't get the “plated” pic because, well we were hungry. 

Spicy brats - tomatoes and jalapenos from the garden.

lousubcap

@Coastal_OReggON -  welcome aboard and enjoy the journey.  Above all, have fun.
Great intro post and cook right there.  Keep 'em coming.  

Coastal_OReggON

@lousubcap - Thank you Frank!

Foghorn

I didn’t cook it but we had some A5 wagyu tenderloin and some “regular” wagyu tenderloin that we seared for a few seconds on some hot rocks. Appetizers.  

Lit

Some bison stuffed peppers with white american cheese on top. 

Lit

Jumped on the smoked cream cheese band wagon. Toasted almonds and honey on one and four fruit jam and toasted almonds on the other. Peach and apple for wood. Ran 250 for an hour and a half.

kl8ton

I was excited to try Wonderbird seasoning by Dizzy Pig. I did a spatchcock chicken... rubbed with Wonderbird. Refrigerated uncovered overnight. Cooked raised direct on medium.  Set on counter to rest while I ran a quick errand.  The above is what I came home to. My 12 year old boy really liked the rub. Skin completely gone as well as a thigh and leg and wing. I still am looking forward to trying the rub. 

nolaegghead

One andouille and one K-crab thin crust.  Delicious.   Jalapeños and truffle oil on mine.

nolaegghead

Last night.. SWMBO cooked up some crawfish pasta (heavy cream, cream cheese based sauce.  We killed it (friend stopped by and helped).

Acn

Few recent dinners; salmon, Burmese Chicken, burgers.

MasterC

Sirloin, peppers and onion with baked potatoe

caliking

nolaegghead said:

Last night.. SWMBO cooked up some crawfish pasta (heavy cream, cream cheese based sauce.  We killed it (friend stopped by and helped).

They serve a cr@ppy version of this at work. I'm sending them a link to this thread, so they can see how tis supposed to be done.

nolaegghead

Pulled some leftover brisket out of the freezer and made some brisket tacos.  Creole black beans.  They did not suck.

GrateEggspectations

nolaegghead said:

Pulled some leftover brisket out of the freezer and made some brisket tacos.  Creole black beans.  They did not suck.

Great looking cook there. I can almost taste the richness of the beans and brisket with the acidic lime and fresh cilantro. You’ve been putting out some good stuff, Carey. 

TideEggHead

Jerk chicken with some coconut ginger rice (stuff is really good!) and green beans. Green beans were just salt, pepper, and garlic. I cut the chicken breast in half for time, wish it was thighs but breasts were all we had. 

This is probably the some of the best jerk chicken I’ve done! 

lousubcap

Jerk chicken for the win.  What did you use to elevate it to that flavor profile?  Too many options for the how did you ....it thus the prior,  

TideEggHead

Cap that is a good question. Last go round I had it dialed in but this was slightly better. On some attempts I’ve been adding orange juice but I didn’t this time (thicker marinade without), so maybe that’s it? It also marinated for almost 24 hours instead of my normal 8-10 hours. Mixed the following two recipes. Which I believe @JohnInCarolina posted the second. 

nolaegghead

Made a couple cracker crust white (bechamel sauce) truffle fungi pizzas tonight. Terribly good old chaps.

GrateEggspectations

Smoked some butts yesterday and about to SV them for a family party. 

dbCooper

nolaegghead said:

Pulled some leftover brisket out of the freezer and made some brisket tacos.  Creole black beans.  They did not suck.

@nolaegghead

Great looking plate there.  Have a recipe for the beans you'd share?

nolaegghead

@dbCooper

In the spirit of cranking out slow-food fast, sometimes I cut corners and given I'm like a soccer mom burning the candle on both sides and SWMBO working a Tue-Fri noon-10PM job, in this case I used a hybrid approach that literally took the time to quickly chop and saute onion, cilantro and garlic and throw in a can of Blue Runner Creole Cream Style Black Beans. 

https://bluerunnerfoods.com/product/creole-cream-style-black-beans/

Not sure you can get them in your neck of the woods, but they are available on Amazon.  All their bean products are beyond excellent.   For a South American application I'll throw in some chili pepper and cumin.

Hard and long journey to make anything better from scratch and since the end product is more important than the journey, especially for a side, I consider this efficient.

Also, diced pickled jar jalapenos for the win.

elpescadorzih

Picahna

elpescadorzih

Coming along

lousubcap

@elpescadorzih - sweet looking picanha right there.  Nice rig as well.  
Money shot for the win.  Enjoy.

dbCooper

@nolaegghead

Thank you.  That recipe has a lot going for it for sure.

A local independent grocer is cooperative with trying to bring in special request items.  I'll see where a request for these go.

MasterC

Hickory Smoked chuck roast, macaroni and cheese, mashed potatoes and pan gravy 

FarmingPhD

Rolling pizzas in the hot box. Sourdough crust, I over hydrated, so felt like I was almost trying to stretch silly putty at times, but still good.

elpescadorzih

This was great. Tender beyond belief.

lousubcap

^^^^ way to bring it home!