What Are You Chef-ing Tonight, Dr?

ColbyLang

Sideways drums and flats. Meat Church VooDoo and Moore’s Buffalo sauce to finish them off. 

GrateEggspectations

Made a quadruple batch of Urvashi Pitre’s legendary butter chicken. Soooooooo good and so easy. Paired it with Pitre’s saag paneer recipe, some basmati and baked naan. Her recipes are incredible. Please don’t judge for that pound of butter. 

Foghorn

That looks like the right amount of butter to me.  

caliking

@GrateEggspectations - Nice!!

She's mostly known for that butter chix recipe, but she has other great stuff , from all over the world, on her website, too. I tried 2 Ethiopian recipes of hers, and they turned out well.

4TheGrillOfIt

texaswig

Onion jam. Garlic and chive goat cheese and baby arugula. On sourdough bun. 

4TheGrillOfIt

@texaswig wow! 

texaswig

@4TheGrillOfIt I made them for one of my oldest friends birthday. him and his wife were happy.

MasterC

Peach  glazed pulled pork sandwiches 

Acn

Tomato soup & grilled cheese

lousubcap

@MasterC - not skipping a beat right there.  Great finish and cook.  I'm sure those were much more appreciated than even the great banquet.
Take no prisoners.

MasterC

Thanks they were delicious. My wife gave a thumbs up on  the meater

keener75

Acn said:

Tomato soup & grilled cheese

This is one of my all time favorite combos!!
Looks amazing!

nolaegghead

Lamb

fishlessman

from the weekend, just finishing up the leftovers.  faux veal parm, buffalo

pork cutlets, and baked apples

Canugghead

Lunch is ready

Botch

Szechuan Pork with Gai Choy:
 

 
The main veg here should've been green beans, but my asian market didn't have regular or Chinese beans.  Looked around, and found this "gai choy" (also known as bamboo mustard), looks kinda like bok choy's taller, hawt sister.  Tasted fine.  

4TheGrillOfIt

unhinged jaw required,,,

JohnInCarolina

4TheGrillOfIt said:

unhinged jaw required,,,

Whoa

caliking

4TheGrillOfIt said:

unhinged jaw required,,,

Dang. You're not messing around there.

I've found that flipping the whole business over (so the domed half of the bun points down, and the flat half of the bun is on top),  makes for easier eating.

lousubcap

Can't touch the above burger (great cook right there!) but since it's been a while and caveman doesn't get enough love:
Tri-Tip (on the low heat-250*F on the dome)

Now on the rocks...

And the finish-

Rare is where it's at but to each their own-
Thanks for lookin'
Stay healthy and safe out there.

nolaegghead

Nice work Frank.  On first glance that tritip looked like a wild Pacific salmon filet.

MasterC

Boom-chaka-la, boom-chaka-laka



BOOM!

dmchicago

caliking said:

4TheGrillOfIt said:

unhinged jaw required,,,

Dang. You're not messing around there.

I've found that flipping the whole business over (so the domed half of the bun points down, and the flat half of the bun is on top),  makes for easier eating.

This guy gorges.

bubbajack

6 chicken wangs with Dizzy Pig, Dizzy Dust with ranch dressing.

texaswig

Braised Beef Ragu. Carrots, onions, celery, tomato paste,crushed tomatoes, garlic, beef broth, red wine. On pappardelle pasta. While cooking it had the house smelling good all day.

Buckwoody Egger

Calling the BGE hotline, something is wrong where this stout and beef fat is boiling my peppers and I heard you can’t boil water on an egg. Warranty issue maybe.

Buckwoody Egger

False alarm. Have a great weekend

lousubcap

Banquet awaits right there @Buckwoody Egger.  Congrats.

northGAcock

Tonight, I cooked some boneless breast (chicken), sliced thin lengthwise. I have been wantin to try the the Dukes (Mayo) Alabama BBQ Sauce, and saw it on impulse when last shoppin. I cooked on the MM over a cast iron placed setter (on the searing side)…….I’m no expert on Alabama Sauce, being from South Carolina an all…,,,.but really enjoyed my dinner. Interested to hear iffin any of you Alabama folks have tried it. Tell me where it stands on the local meter. 

No pictures…..the dog ate the last of it.