What Are You Chef-ing Tonight, Dr?

TideEggHead

Roast beef poboys with some sautéed zucchini/squash.

bucky925

Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices.   This could be a interesting night.

GrateEggspectations

bucky925 said:

Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices.   This could be a interesting night.

Edibles?

bucky925

I just prefer to make mine with the fewest additives possible for a healthier snack.  

Botch

bucky925 said:

Ms. Bucky left for a couple nights (grand baby sitting) and left me to my own devices.   This could be a interesting night.

iPhone 13?  Or Australian syrup?  

GrateEggspectations

bucky925 said:

I just prefer to make mine with the fewest additives possible for a healthier snack.  

Don’t forget to post the recipe.

Lit

Skirt and brussels on the fire pit

nolaegghead

Lit

This thing really can cook. 3 hours in bark looked good so pappered them.

Buckwoody Egger

Buffalo drumsticks, Publix has them bogo this week. 

FarmingPhD

Strip steaks.

Canugghead

Pizza appetizer, followed by swmbo's chicken biryani  (no pic).
New favourite in our pizza rotation> Korean pulled pork kimchi

ColbyLang

Hen and sausage gumbo. Potato salad side, garlic bread as well. First one of the fall, at the request of my 4 year old 

stv8r

wow just wow. so many amazing cooks

lousubcap

@FarmingPhD - you win the day. Lookin like very high prime or wagyu right there and the closer, caveman for the win.
Great finish.  Congrats.  

FarmingPhD

lousubcap said:

@FarmingPhD - you win the day. Lookin like very high prime or wagyu right there and the closer, caveman for the win.
Great finish.  Congrats.  

Thanks, last of the prime grade short loin I got in December last year.  I fully posted that caveman pic knowing you would appreciate it.  I pulled the steaks and place setter after hitting 115, closed the lower vent, grabbed my dewalt leaf blower and brought the lump to inferno in maybe 45 seconds with the lowest airflow it would put out.

Acn

Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken

caliking

Acn said:

Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken

What’s 3 cup chicken? It looks good!

Acn

caliking said:

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Acn said:

Few recents, flank steak, pasta sauce, taco night (soft was the winner), 3 cup chicken

What’s 3 cup chicken? It looks good!

One of our favorite stir fries.  

caliking

Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.

Foghorn

caliking said:

Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.

And we know that you will probably double that when you make it @caliking - not that there's anything wrong with that.

Acn

caliking said:

Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.

You're welcome!  Especially when the 12 cloves only need to be halved, not minced.  

kl8ton

Foghorn said:

show previous quotes

caliking said:

Thanks @Acn! I think that would be a hit over here. And, I'm always down for a recipe that calls for 12 cloves of garlic.

And we know that you will probably double that when you make it @caliking - not that there's anything wrong with that.

You don't need to do complex math like that.   Just use heads of garlic instead of cloves.  Keep number the same! This ensures you have added plenty of garlic. 

lousubcap

Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
And the $$ shot:

I had not done any pork ribs in too long.  St Louis trimmed were a great banquet.
Stay healthy and safe out there-

caliking

lousubcap said:

Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
...

I had not done any pork ribs in too long.  St Louis trimmed were a great banquet.
Stay healthy and safe out there-

Farkin' gorgeous...

GrateEggspectations

@lousubcap: Throw a caveman into the mix and I might just have to fall off my chair. Beautiful cook. 

Mark_B_Good

lousubcap said:

Q'd but not cheffed or on a BGE: (Stick burner)
St Louis trimmed ribs-
And the $$ shot:

I had not done any pork ribs in too long.  St Louis trimmed were a great banquet.
Stay healthy and safe out there-

Looks incredible. Amazing smoke penetration. You didn't wrap those at all? How long, what temp?

lousubcap

@Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  

pgprescott

lousubcap said:

@Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  

They have a dizzy dust hot out now I haven’t had opportunity to sample. Curious if anyone else has. Might add that extra kiss of heat many of us add as an extra to our base rubs. Nice work Frank. 

REB17

pgprescott said:

show previous quotes

lousubcap said:

@Mark_B_Good The cook was done on a Lang 36.  I didn't wrap (never do, too lazy...).  The rub was Dizzy Pig Dizzy Dust with a touch of habanero death dust mixed in.  The cook ran around 4 1/2 hours with the chamber temp around 250-260*F.  

They have a dizzy dust hot out now I haven’t had opportunity to sample. Curious if anyone else has. Might add that extra kiss of heat many of us add as an extra to our base rubs. Nice work Frank. 

I use it often and has a nice kick.