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What are the “forum regulars” cooking this weekend?

24

Comments

  • RRP
    RRP Posts: 26,455
    lkapigian said:
    RRP said:
    Well, Sir...tonight was my "make ahead" burnt ends of pork belly reheated for 90 min sous vide at 134. (I refuse to call great meals with delicious not eaten pieces "left overs")

    Sat night will be prime rib on the BGE.

    Sunday (NO - I don't hang my head in shame!) is a delicious chicken "casserole" which I already have an hour into prep. Yes, it will be baked in the oven. I've only been making this meal for maybe 40 years! 
    Awesome, I SV mine but 10 hours 160 then press overnight with weights ...keeps the neat 
    Hmmmm - you go that high and that long for already cooked chicken?
    Re-gasketing the USA one yard at a time 
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  • caliking
    caliking Posts: 19,780
    DMW said:
    Have family visiting, taking them to see Statue of Liberty, Freedom Tower, Ground Zero, and whatever else we have time for tomorrow. Sunday morning planning some scrapple, eggs, pancakes on the Blackstone. Not sure what for the rest of the day yet. 
    I miss scrapple...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    RRP said:
    lkapigian said:
    RRP said:
    Well, Sir...tonight was my "make ahead" burnt ends of pork belly reheated for 90 min sous vide at 134. (I refuse to call great meals with delicious not eaten pieces "left overs")

    Sat night will be prime rib on the BGE.

    Sunday (NO - I don't hang my head in shame!) is a delicious chicken "casserole" which I already have an hour into prep. Yes, it will be baked in the oven. I've only been making this meal for maybe 40 years! 
    Awesome, I SV mine but 10 hours 160 then press overnight with weights ...keeps the neat 
    Hmmmm - you go that high and that long for already cooked chicken?
    Ha ha , my bad @RRP some how thought you were SV pork belly burnt ends #eggonmyface
    Visalia, Ca @lkapigian
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  • DMW
    DMW Posts: 13,836
    caliking said:
    DMW said:
    Have family visiting, taking them to see Statue of Liberty, Freedom Tower, Ground Zero, and whatever else we have time for tomorrow. Sunday morning planning some scrapple, eggs, pancakes on the Blackstone. Not sure what for the rest of the day yet. 
    I miss scrapple...
    Come for a visit my friend. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • TN_Egger
    TN_Egger Posts: 1,120
    If I'm in town, Sunday is wings on the egg.  Preceded by 18 holes.  Almost always.
    Signal Mountain, TN
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  • northGAcock
    northGAcock Posts: 15,173
    I made pienento cheese for tailgate tomorrow. Gonna make some Sammies and cut the crustesies off the edges. Cut in 1/4’s.....and chase it with some Bloody Mary’s. Cheers!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YEMTrey
    YEMTrey Posts: 6,835
    Making some stuffed peppers on Sunday.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • RRP
    RRP Posts: 26,455
    lkapigian said:
    RRP said:
    lkapigian said:
    RRP said:
    Well, Sir...tonight was my "make ahead" burnt ends of pork belly reheated for 90 min sous vide at 134. (I refuse to call great meals with delicious not eaten pieces "left overs")

    Sat night will be prime rib on the BGE.

    Sunday (NO - I don't hang my head in shame!) is a delicious chicken "casserole" which I already have an hour into prep. Yes, it will be baked in the oven. I've only been making this meal for maybe 40 years! 
    Awesome, I SV mine but 10 hours 160 then press overnight with weights ...keeps the neat 
    Hmmmm - you go that high and that long for already cooked chicken?
    Ha ha , my bad @RRP some how thought you were SV pork belly burnt ends #eggonmyface
    I'm now confused more than you are! Yes, I used SV for reheating the nearly 2 pounds of porkbelly "burnt ends" from the 3+ pounds I had from the other night.
    Re-gasketing the USA one yard at a time 
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  • Legume
    Legume Posts: 15,936
    Allow me to help.  Pork belly is generally from a pig, not a chicken.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lkapigian
    lkapigian Posts: 11,549
    I was thinking cooking not reheating Pork Belly 
    Visalia, Ca @lkapigian
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  • Wolfpack
    Wolfpack Posts: 3,552
    Hopefully A little Eagle- thinking about a braise to soften Baldwin up before we throw him directly on the coals. 





    Greensboro, NC
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  • Fredb
    Fredb Posts: 98
    Standing rib roast on the Joetisserie.
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    edited October 2018
    turkey 
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  • YukonRon
    YukonRon Posts: 17,261
    Wings, ribs. Steaks, mac n cheese w/chicken, tatertots with cheese with peach smoked pulled pork as well as roasted garlic and roasted onions, onion soup with Brulee'd gruyere cheese.
    Leftovers will be awesome as firetruck.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    Well the leftover turkey thighs. I had marinated them in buttermilk and Albukirky’s Anchero Rub using my enameled cast iron Dutch oven but they refused to thaw in time. I added kale, rotel, water, lentils, and more rub then plopped it in the oven for several hours. Pretty good for a non Egg meal.
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    YukonRon said:
    Wings, ribs. Steaks, mac n cheese w/chicken, tatertots with cheese with peach smoked pulled pork as well as roasted garlic and roasted onions, onion soup with Brulee'd gruyere cheese.
    Leftovers will be awesome as firetruck.
    DUDE! 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    I’m an irregular. 

    Cooking for the princess and her court. Steaks (I think). Prob reverse sear ribeyes or fillet. And, there was a request for latkes from one of the friends, who remembers when I used to visit their class and make them there many years ago.  It’s not really the season, but I’m gonna honor the ask since I’m being favored with the presence of the HS senior troublemaking girls, who will be out of harm’s way at least for dinner. 
    It's a 302 thing . . .
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Baked a loaf of cranberry and toasted walnut sourdough early on this Saturday AM.
    Next up Butternut Squash and chicken quarters...
    Mañana....Beer Brats, maybe steaks, ABTs and beers.
    Cheers 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GATraveller
    GATraveller Posts: 8,207
    bgebrent said:
    ColtsFan said:
    Ribs and SRF skirt steak. Thinking fajitas on the Blackstone 
    I like your thinking.  Gonna cook up some baby backs with Mac n cheese.
    I don't do ribs nearly enough.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • flexfusion
    flexfusion Posts: 245
    13 pound turkey.....getting ready for Thanksgiving.  
    Auburn, Alabama
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  • SciAggie
    SciAggie Posts: 6,481
    Pizza for tonight. Trying oo Tipo flour. We’ll see how that goes. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,261
    SciAggie said:
    Pizza for tonight. Trying oo Tipo flour. We’ll see how that goes. 
    Very curious on how that turns out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GATraveller
    GATraveller Posts: 8,207
    SciAggie said:
    Pizza for tonight. Trying oo Tipo flour. We’ll see how that goes. 
    I'd just like to work the Forno.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    SciAggie said:
    Pizza for tonight. Trying oo Tipo flour. We’ll see how that goes. 
    I would’ve assumed you’d been using 00.  What do you normally use?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Cuban mojo chop with mofongo last night.  Got the plantains too crisp so it didn’t hold together.  Still good. 

    Wings for lunch, smash burgers tonight.  

    Tomorrow, who knows. 

    Had lambchops for tonight, but the boys are home, so called an audible.  
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  • GATraveller
    GATraveller Posts: 8,207
    edited October 2018
    Tailgating and watching the Kavanaugh vote. There's a first for everything. 


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @GATraveller 🍺🍻😁😂😂😂
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • DoubleEgger
    DoubleEgger Posts: 19,170
    Time to tap that keg 


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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