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What are the “forum regulars” cooking this weekend?

13

Comments

  • pescadorzih
    pescadorzih Posts: 926
    Pork roast on Sunday.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • GrillSgt
    GrillSgt Posts: 2,507
    Reverse sear prime Creekstone strip. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    GrillSgt said:
    Damn nice looking pies. 

    Reverse sear Creekstone prime strips. Farmer’s Market new red potatoes and yellow tomatoes. I bought the steaks after checking with you guys. Two thumbs up for Creekstone. Couple of Creekstone prime tri-tips in the freezer and really looking forward to them. It has been unusually warm here and the produce is still great. Might not look it but that’s a perfect 125 rare.
    I think it’s just the lighting.  Nice looking plate. I’d crush that.
    "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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  • lousubcap
    lousubcap Posts: 36,789
    You're supposed to consider lighting when taking pics??  When did that become a requirement?  =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Tspud1
    Tspud1 Posts: 1,514
    Chilli in the pot now
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  • jabam
    jabam Posts: 1,829
    Cooking a couple of sirloins for tonight, then going to put a butt on later tonight for tomorrow. Did reverse sear a different way tonight. Put them on raised direct until they get to 105,then going to take off the raised grate and finish on the lower grate. 
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • gonepostal
    gonepostal Posts: 722
    @bucky925 I just can't do the greens but i would kill the rest of that plate...
    Wetumpka, Alabama
    LBGE and MM
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  • bucky925
    bucky925 Posts: 2,053
    gonepostal said:
    @bucky925 I just can't do the greens but i would kill the rest of that plate...
    Honestly I have no idea why the change in my pallet.  54 years and I have never tasted a collard/mustard/anyother green.  Now I love them.  Go figure 

    The best things in life are not things.  

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  • gonepostal
    gonepostal Posts: 722
    @JohnInCarolina I can't tell you how much that straight thin crust cheese would go over in this household. It wouldn't last long...
    Wetumpka, Alabama
    LBGE and MM
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  • SciAggie
    SciAggie Posts: 6,481
    JohnInCarolina said:
    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 normally just use KA bread flour. I like the way the OO flour worked though - very soft and supple at 71% hydration. 
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    edited October 2018
    SciAggie said:
    JohnInCarolina said:
    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 normally just use KA bread flour. I like the way the OO flour worked though - very soft and supple at 71% hydration. 
    Whoa that’s a lot higher than I usually cook at with 00.  The pies I made tonight were at 60%.  What temp are you cooking at?
    "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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  • SciAggie
    SciAggie Posts: 6,481
    JohnInCarolina said:
    Whoa that’s a lot higher than I usually cook at with 00.  The pies I made tonight were at 60%.  What temp are you cooking at?
    675 on the floor - 900ish dome temp. Pies cook in 90-120 seconds. 
    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,733
    SciAggie said:
    JohnInCarolina said:
    Whoa that’s a lot higher than I usually cook at with 00.  The pies I made tonight were at 60%.  What temp are you cooking at?
    675 on the floor - 900ish dome temp. Pies cook in 90-120 seconds. 
    Interesting.  My floor is usually above 850.
    "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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  • SciAggie
    SciAggie Posts: 6,481
    @JohnInCarolina My bread is usually about 80% hydration. I like pizza dough about 70%. 
    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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  • theyolksonyou
    theyolksonyou Posts: 18,459
    The Cen-Tex Smoker said:
    Homemade Masalwurst (grilled on LGBE)
    Saag
    Batata Cham (spiced pan-seared potato pancake)
    naan




    That deserves its own thread
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    theyolksonyou said:
    The Cen-Tex Smoker said:
    Homemade Masalwurst (grilled on LGBE)
    Saag
    Batata Cham (spiced pan-seared potato pancake)
    naan




    That deserves its own thread
    The taters were good. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    edited October 2018
    The Cen-Tex Smoker said:
    Homemade Masalwurst (grilled on LGBE)
    Saag
    Batata Cham (spiced pan-seared potato pancake)
    naan


    *Cen-Tex drops mic*

    Holy shite, dude.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
    edited October 2018
    caliking said:
    The Cen-Tex Smoker said:
    Homemade Masalwurst (grilled on LGBE)
    Saag
    Batata Cham (spiced pan-seared potato pancake)
    naan


    *Cen-Tex drops mic*

    Holy shite, dude.
    You said what I was thinking. Great cook @The Cen-Tex Smoker
    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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  • Foghorn
    Foghorn Posts: 10,227
    Man.  This thread and the newbie thread that are going on this weekend should be combined into "what's a typical weekend if you own an egg?" advertisement.  

    I'm away from home and traveling but I'm tempted to just buy another egg - you know - just because it can put out food like I'm seeing here.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    I don't cook.  I'm here for the assholery.

    I would rather light a candle than curse your darkness.

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