What Are You Chef-ing Tonight, Dr?

elpescadorzih

@lousubcap
Thanks!
It is definitely on our list to make again.
Just S&P. The skewer i made worked great.
Had a pc of pecan for smoke. 
Got it from Wild Fork foods.

GEAUX_CRNA

Canugghead

elpescadorzih said:

This was great. Tender beyond belief.

Very interesting/ingenious to have the small grate below fire ring for more head room. I'm thinking the bottom piece would get the most heat but it also has the benefit of basting fat from the pieces above. Any significant difference between the top and bottom, or did you pull the bottom off first?

I may steal this idea next time I smoke whole salmons.

elpescadorzih

Canugghead said:

elpescadorzih said:

This was great. Tender beyond belief.

Very interesting/ingenious to have the small grate below fire ring for more head room. I'm thinking the bottom piece would get the most heat but it also has the benefit of basting fat from the pieces above. Any significant difference between the top and bottom, or did you pull the bottom off first?

I may steal this idea next time I smoke whole salmons.

The bottom pc was done medium, the one cut in the last photo I posted was med rare.
I put the 2 thickest pcs on the bottom closest to the heat. I tried to keep them as high up as I could.
The top 2 were leftover and will have another night this week.
The bottom grate on the coals is just a leftover one from my bullet smoker, that I use for an air gap, below my drip pan. I purposed it for this cook to help the skewer stand upright.

JohnInCarolina

Doing a variation of Malcom’s brown sugar bourbon chicken skewers.  Going to be interesting to see if I can pull it off on the Egg.  I’ve actually got the Large and the MiniMax going so that I can move the skewers from the hot zone to a cool one.

JohnInCarolina

Update:

JohnInCarolina

And last one:



These were damn good.  May have redeemed chicken thighs for me.  

Buckwoody Egger

The thumb wizardry required to sequence pic uploads from a phone is beyond what the layman would consider hospitable. 

1

ABTs but with small sweet peppers and turkey bacon (1 slice per).  So maybe AJTs. Affable Jive Turkeys. 

2
Tried to steam them but the beer was empty.  WTF.  Not a hop was stirring, not even a mouse (it was not an Elsinore, eh)

3
Enter some par-nuked subterranean sour cream and butter vessels peering down at a flank steak with plenty of Kansas City Steak Co seasoning. 

4
Par excellence.  Ad astra per aspera. Grilling through the raindrops (-ala JMcMurtry). Playlist was Spotify Jerry Jeff Walker Radio

Have a great Sunday and week everyone. 

pgprescott

FarmingPhD said:

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.

Best looking silly putty I’ve ever seen! Nice. 

lousubcap

@Buckwoody Egger that is a great tale of a cook.  Nailed the finish.  Well played.

lousubcap

A small (10" pan on the SBGE) paella cook.  The process is always the same.
Waiting for the socarrat -
The spears are asparagus and in addition to the shrimp are some artichoke hearts and a whole lot of garlic.

Many thanks to @SciAggie for the fork tines method for nailing the finish.

The socarrat was great as the rest of the one dish banquet.  
Vampires vanquished for a bit-will definitely need to reload a few times before the end of the month.
Stay healthy and safe out there-

nolaegghead

BBQ shrimps 

GrateEggspectations

lousubcap said:

A small (10" pan on the SBGE) paella cook.  The process is always the same.
Waiting for the socarrat -
The spears are asparagus and in addition to the shrimp are some artichoke hearts and a whole lot of garlic.

Many thanks to @SciAggie for the fork tines method for nailing the finish.

The socarrat was great as the rest of the one dish banquet.  
Vampires vanquished for a bit-will definitely need to reload a few times before the end of the month.
Stay healthy and safe out there-

Beautiful cook, Frank. I have never done a paella and wouldn’t know where to start. 

Do you cook with the lid open for the whole time? Kinda looks that way, given those D handles are protruding beyond the Egg’s grate. 

lousubcap

I cook with the lid open but can get decent closure for the finish even with those handles; gap is a bit over an inch open in the front.
It is a fun cook.  

Botch

 

 
Green Chile Stew.  I normally use 28 oz chicken broth and 12 oz of fire-roasted tomatoes, but this time I swapped the amounts.  Much preferred the texture (more stew-like than soup) but the tomato overpowered.  Think next time I’ll try using a Russet for one of the potatoes, chop it fine and let it “dissolve” into the broth.  

caliking

Balsamic and brown sugar glazed baby backs. Inspired by @GrateEggspectations. Done turbo-ish. Turned out pretty good. 

But, dude... you need to talk to the folks who posted the pic in that recipe link. The pic you posted looked gorgeous. Theirs looked like shite, in comparison. 

Acn

Observed meatless Monday and went with veg fried rice.

GrateEggspectations

@caliking: Looks great. Never thought to use that on ribs, but I bet it would work well. I admire your appetite for taking bits and pieces of others’ cooks and then using them for your own purposes. For you, this thread title should read “what are you doctoring tonight, chef?”

dbCooper

Ribeye, just SPG and heat...

Split between the two of us.  Salad not shown.  It was all good.

lousubcap

@dbCooper - that is a great cut of beef that you did up right.  Sweet $$ shot and style points right there.  Congrats.  

nolaegghead

nolaegghead

ColbyLang

Trout on the trestles in Ponchatrain? Nice haul 

JohnInCarolina

nolaegghead said:

solid fork placement 

nolaegghead

ColbyLang said:

Trout on the trestles in Ponchatrain? Nice haul 

Shell Beach Lake Borgne

4TheGrillOfIt

fiber_induced_deuce

MasterC said:

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

Ahem.  Get some veg on that plate!  Your colon will love you.

nolaegghead

made some beef and egg tacos

GrateEggspectations

fiber_induced_deuce said:

MasterC said:

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

Ahem.  Get some veg on that plate!  Your colon will love you.

Did you not see the white starch bomb?!

nolaegghead

Bay scallops and langostinos