What Are You Chef-ing Tonight, Dr?

caliking

MasterC said:

...
Mrs.C is going to be on her own after this cook. I was invited back to IU med for one more surgery, 5:30 am geez. 

I won't be cooking but I'll be looking at everyone else's 

Wishing you well for whatever it is that calls for surgery. Speedy recovery!

nolaegghead

4TheGrillOfIt

2BAMBAM4

nice little pot of my spin on Gumbo... yeah I know the roux could have been darker...  but I used smoked ribs for meat...

GrateEggspectations

Made some hickory-smoked sloppy joes with ground turkey.

MasterC

. Looks good. Perfect cook for the minimax 

MasterC

Mixed up 2tbsp roasted cumin, 1tbsp ground coriander and 1tsp each of oregano, garlic powder, onion powder and black pepper and half a tsp salt set aside
Rubbed the loin with Madagascar black pepper evoo then dusted with spice mix. 
Cooked indirect at 300° until reaching 132° then pulled and Rested while raising the temperature in the minimax.
Earlier I took the remaining spice and mixed 2tbs of Madagascar black pepper oil and jalapeno white balsamic vinegar and juice of half a lime. This was slathered over before reverse searing 

The guacamole is fresh made but the refried beans and tomatillo sauce was not. 

The first one was so good I had another.

Easy lunch

johnmitchell

@MasterC Spectacular!!!!

MasterC

Thank you, it beats hospital food any day 

1voyager

10 lb Kirkland spiral-cut ham.



250 - 275 degrees, indirect with cherry chunks.

Applied Egrets's super-secret glaze when the internal temperature hit 120 degrees, then removed the ham from BGE @ 130 degrees.

Tented with foil for 20 minutes, until carryover raised internal temperature to 138. I was aiming for 140, but it didn't get there.

(I stabbed two wooden skewers down through the beast before cooking. It helped keep the slices in place when I turned the ham on its side. First time I tried that method. It worked well.)

johnmitchell

Comfort food tonight. Oxtail mash and peas

dmchicago

Legume

Congrats bidet man.

lousubcap

@dmchicago - that is taking the 20th to another level.  Congrats and enjoy the evening.
I got no where close on #20 and I am confident I have missed on any follow-on anniversaries.  
Cheers-

GrateEggspectations

@dmchicago: May your continued union sparkle as brightly as your backside. Congrats!

dmchicago

A wonderful evening. 

ColbyLang

dmchicago said:

A wonderful evening. 

Wow, food looks incredible! Congrats on the anniversary. 

GrateEggspectations

Just gearing up to make a quadruple batch of butter chicken. The amount of garlic I tossed into there might even be enough to make @caliking blush!

JohnInCarolina

That is an awesome spread, Dennis.  Congrats to you and your wife!

caliking

@dmchicago I don't know what impresses me more- that she’s put up with you for this many years, or what looks  like the spectacular execution of a Michelin star worthy menu/meal. 

Bravo. Wishing your bride, and you, many many more celebrations like this. 

JohnInCarolina

chicken, with a bit of coffee rub

caliking

GrateEggspectations said:

Just gearing up to make a quadruple batch of butter chicken. The amount of garlic I tossed into there might even be enough to make @caliking blush!

I like the way you roll😀

caliking

Did some wangs for lunch. Air-dried in fridge overnight, DP Peruvianish, mesquite for smoke. 

Ozzie_Isaac

lousubcap

caliking said:

Did some wangs for lunch. Air-dried in fridge overnight, DP Peruvianish, mesquite for smoke. 

Way to go.  Separating before the cook makes consumption so much easier. 
BTW - I prefer flats/flappers.  Some sweet looking wings right there!

Langner91

French Onion Soup sounded good. It took two days, but it was worth it. Yesterday, I made stock from butcher shop soup bones. Roasted and then simmered at 190-200 for 8 hours. Got seven quarts and a bit.







Today, I started with the onions.  Three pounds of yellow and red.  Sliced from root to stem to make longer strands.  Carmelized for an hour and a half, used two quarts of my stock.

lousubcap

@Langner91 - Wow.  That is much more forward planning and executing than I could handle these days.  The end result looks great and I'm sure worth it.  Congrats.  

Botch

Now I want French Onion Soup!  Thanks for the pics!  

4TheGrillOfIt

nolaegghead