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What Are You Chef-ing Tonight, Dr?

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  • saluki2007
    saluki2007 Posts: 6,354
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    lousubcap said:
    Caveman steak one more time!  
    A cut I had never heard of but was part of a deal??   Zabuton (8 oz) American wagyu and quite rich.  It was great.
    Side one-

    Now for the flip-
    And the $$ shot-

    I will go again.  
    Thanks for lookin-

    You dun did good Capn’
    Large and Small BGE
    Central, IL

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  • SciAggie
    SciAggie Posts: 6,481
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    SonVolt said:
    SciAggie said:
    Panko crusted cod, bacon wrapped green beans, and green chili mashed potatoes. 


    I'm envious of your photography skills.  What camera are you using? Is it a hobby of yours? I'm curious where to get started. 
    This is just an iphone on the portrait setting. Photography is a hobby of mine. I got started many moons ago as a high school yearbook photographer. I had my own darkroom for many years. 
    I don't know that I'd be much help for where to start since it's been so long since I began. I'm sure there are many websites to wander through.
    Big helpers to good photos:
    #1 Get closer
    #2 Zoom with your feet and not the lens
    #3 Shoot from low/high - interesting angles
    #4 Learn composition and the rule of thirds
    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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  • Canugghead
    Canugghead Posts: 11,518
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    On #3, what bugs me is folks taking pictures of little kids and toddlers at adult's eye level from above.
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 9,272
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    Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

    (The sauce is The Last Dab XXX.)


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  • TrippleRipple
    TrippleRipple Posts: 100
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    GrateEggspectations said:
    Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

    (The sauce is The Last Dab XXX.)


    *Slight derailment*

    I bought all ten sauces from the 'Hot Ones' 2019 line up and for fun my youngest , 15, and I recreated the show. The audience was my wife, oldest son, BIL & SIL. It started tame and ramped up to "What is the name of the girl you have a crush on?" Then I called on his brother to ask him questions. This was after Da Bomb. It was hilarious. Anyway, what is your favorite sauce from THO's and which was hottest for you. I thought Da Bomb was hotter than The Last Dab.
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
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  • GrateEggspectations
    GrateEggspectations Posts: 9,272
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    TrippleRipple said:
    GrateEggspectations said:
    Veggie burger on my wife’s homemade buns. Stecca. Beautiful recipe. These are far from her best buns though. 

    (The sauce is The Last Dab XXX.)


    *Slight derailment*

    I bought all ten sauces from the 'Hot Ones' 2019 line up and for fun my youngest , 15, and I recreated the show. The audience was my wife, oldest son, BIL & SIL. It started tame and ramped up to "What is the name of the girl you have a crush on?" Then I called on his brother to ask him questions. This was after Da Bomb. It was hilarious. Anyway, what is your favorite sauce from THO's and which was hottest for you. I thought Da Bomb was hotter than The Last Dab.
    Sounds like you did it up in style. Funny you should say that…. I find that Da Bomb and Last Dab hit differently, but are not far from one another heat-wise, despite what the scoville units may say. Da Bomb was a first love of mine and I still love it as a daily dipper. Always have a bottle on hand…




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  • lousubcap
    lousubcap Posts: 32,343
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    @TrippleRipple and @GrateEggspectations - You are living the high heat life.  I have aged into the flavour profile and anything with habaneros is always available.  Enjoy.
    @TrippleRipple - that was creative genius right there.  You obviously had high standing with your kids to want to participate.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • GrateEggspectations
    GrateEggspectations Posts: 9,272
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    dbCooper said:
    St. Louie's...


    Second pic is magazine-worthy. 
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  • Botch
    Botch Posts: 15,471
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    Canugghead said:
    On #3, what bugs me is folks taking pictures of little kids and toddlers at adult's eye level from above.
    Heh, as a dog lover/owner I can relate.  The second-strongest force in the Universe (the first being Compound Interest, according to Einstein) is the attractive force between a dog's wet nose and a clean camera lens.  
    Don't argue with me on this, I'm right.  I did learn to get on my belly, with the lens cap on, and let Fido stick his nose everywhere; within 20 seconds he/she would start playing again, and I could shoot (mostly) unmolested.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • lousubcap
    lousubcap Posts: 32,343
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    Congrats on the celebration and B'day.  BTW at that milestone you can reasonably expect that more than half your life is in front of you.  That's the last big one where that thought has a chance.   B)
    Looks like your temperature probes are in the point.  If so, I recommend moving them to the thickest part of the flat as that is the finish-line driver.  When the thick part probes tender you are there.  Generally the point runs hotter than the flat and is just along for the ride as it has much more fat content.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • BigGreenKev
    BigGreenKev Posts: 253
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    lousubcap said:
    Congrats on the celebration and B'day.  BTW at that milestone you can reasonably expect that more than half your life is in front of you.  That's the last big one where that thought has a chance.   B)
    Looks like your temperature probes are in the point.  If so, I recommend moving them to the thickest part of the flat as that is the finish-line driver.  When the thick part probes tender you are there.  Generally the point runs hotter than the flat and is just along for the ride as it has much more fat content.  FWIW-
    Thanks for that info!  Only my 3rd and 4th I've done.  At this point the probes are just left over from the night to see how it progressed.  Now it's probing with thermapen
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  • saluki2007
    saluki2007 Posts: 6,354
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    Stealing this for pool parties. Thanks Matt!
    Large and Small BGE
    Central, IL

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  • Buckwoody Egger
    Buckwoody Egger Posts: 674
    edited June 2021
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    Siamese pork loin?  The 2 pack was like a huge filet of a deep water fish. Searing both sides then raised grid to temp. Wish me luck, Wish me pork, what’s the difference 

    Real happy with it. Thanks for the curveball. 

    Playlist was one of the Spotify Grateful Dead upbeat ones. Temp was around 425. Beer was cold. 

    Correction due to further research in celebration of this perfect execution. We bought a Hormel center cut pork loin filet that was 50% off at Target. So in summary the only curve ball was delivered post-acquisition about what I was grilling. Still ripped the seams off it. 
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  • lousubcap
    lousubcap Posts: 32,343
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    @GrateEggspectations- that is doing it up big time.  Congrats on the cook and a reduced level of parent watching this PM.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Canugghead
    Canugghead Posts: 11,518
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    @GrateEggspectations, love it. Fork porn on food porn! You’re brave to submerge the ziplock seal. 
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 9,272
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    Canugghead said:
    @GrateEggspectations, love it. Fork porn on food porn! You’re brave to submerge the ziplock seal. 
    Thanks, friend. I use a Ziplock when it’s too much trouble to get out the vac sealer. Haven’t had a single issue to date. To get the bag airtight, you should lower it into the water very slowly with a section of the lock still open. Once all the air has been purged, you lock it up and bombs away into the drink.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Chicken Fajita Salad 



    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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