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What Are You Chef-ing Tonight, Dr?

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Comments

  • calikingcaliking Posts: 15,666
    Moussaka!
    How’d it turn out? When I was a kid, a neighbor used to make this. It was darn good. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ryanttryantt Posts: 2,409
    @caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  


    XL BGE, KJ classic, Joe Jr, UDS x2 


  • lousubcaplousubcap Posts: 24,351
    Hopefully low rent bourbon but bourbon and habanero  sounds great.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • ColtsFanColtsFan Posts: 5,502
    Chicken quesadillas 

    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • FoghornFoghorn Posts: 8,908
    ryantt said:
    @caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  


    I don't want the recipe.  I'm too lazy for that.  I want to send my daughter by your house next weekend and have her pick up 2 jars - one for her and one for me.

    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

  • calikingcaliking Posts: 15,666
    lousubcap said:
    Hopefully low rent bourbon but bourbon and habanero  sounds great.  
    This is all I had on hand. Wasn't a total waste. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,666
    Wifey is scolding me for not having plated these, but here is a pic of my S-I-L’s handmade chocolates. Some are mango white chocolate, some are peanut butter, some are coffee and some are passion fruit. She’s pretty darn talented, IMO. 


    I flagged you for abuse. You should know better. 

    Those are artful. They deserve better. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,666
    Foghorn said:
    ryantt said:
    @caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  


    I don't want the recipe.  I'm too lazy for that.  I want to send my daughter by your house next weekend and have her pick up 2 jars - one for her and one for me.

    ryantt said:
    @caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream. 
    @Foghorn ...That could be arranged.

    Only because we like your kids, more than we like you.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking said:
    Wifey is scolding me for not having plated these, but here is a pic of my S-I-L’s handmade chocolates. Some are mango white chocolate, some are peanut butter, some are coffee and some are passion fruit. She’s pretty darn talented, IMO. 


    I flagged you for abuse. You should know better. 

    Those are artful. They deserve better. 
    Can’t argue there. Just agreed with you. 
  • calikingcaliking Posts: 15,666
    @ryantt:


     I've bought 2 jars of jam/marmalade from a store, in the last 3 yrs or so.

     Other references that ive found useful:
    https://www.seriouseats.com/jam-making-101-pectin-sugar-gel-point

    https://utia.tennessee.edu/humphrey/wp-content/uploads/sites/121/2020/05/Low-or-No-Sugar-in-Jams-Jellies-and-Preserves.pdf

    The Ball recipes are usually too sweet, and too "set" for my liking, so I typically add 20% less of the pectin,  and sugar,  that they call for.

    I don't understand all of the chemistry re: pectin, acid, sugar... but there's something to it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,666
    lousubcap said:
    Played with the the stick burner and the cow really did a number but it was a great protein feed.  SRF plate beef ribs;

    8 plus hours at around 250-275*F in the cooker.
    And the $$ shot:

    A late meat coma is on the way!
    Stay healthy and safe out there-
    This is what it looks like, when a smoker and meat have sexy time...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lousubcaplousubcap Posts: 24,351
    edited August 9
    @caliking - I need to get into the human rotation.   =)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • 4TheGrillOfIt4TheGrillOfIt Posts: 373
    @lousubcap holy cow!  🤤
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • @caliking - moussaka turned out great!  My wife love this stuff.  I usually double the spices listed in the recipe - including the serrano peppers.
    XL and Small BGEs in South Carolina
  • nolaeggheadnolaegghead Posts: 38,169
    Nice cheffing, Fish.  Especially like the sear on that rack of corn.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • fishlessmanfishlessman Posts: 28,076
    Nice cheffing, Fish.  Especially like the sear on that rack of corn.

    new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • nolaeggheadnolaegghead Posts: 38,169
    Nice cheffing, Fish.  Especially like the sear on that rack of corn.

    new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own =)
    so in other words, a reverse sear ;)

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • fishlessmanfishlessman Posts: 28,076
    Nice cheffing, Fish.  Especially like the sear on that rack of corn.

    new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own =)
    so in other words, a reverse sear ;)


    reverse sear med/rare rack of corn ribs
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • calikingcaliking Posts: 15,666
    @caliking - moussaka turned out great!  My wife love this stuff.  I usually double the spices listed in the recipe - including the serrano peppers.
     It looks delicious! Could you share the recipe? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @calikinghttps://www.foodnetwork.com/recipes/bobby-flay/moussaka-recipe-1923618.  This is the base recipe.  I bake the eggplant in the oven instead of frying it and double the meat spices, garlic and serranos.
    XL and Small BGEs in South Carolina
  • BotchBotch Posts: 11,821
    SonVolt said:
    Roasted some cherry tomatoes in the wood-fired oven this weekend, along with some Portobello and Artichokes.  Vegetables roasted over high-heat are on another level.  This kids enjoyed it, so mission accomplished. 




    love steamed artichokes, never once thought of roasting them.  Added to "the list".  :triumph:  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • CornfedMACornfedMA Posts: 447
    Green lightening shrimp and grilled spare rib “flap” meat. Presentation sucks, food didn’t. Should’ve left more seeds in the jalapeños, shrimp weren’t spicy enough. 

    I was cutting whole pares into St. Louis ribs today and kept a piece of the tips/flap meat. Hit it with the tenderizing mallet and some S & P. Cooked hot and fast. I was surprised at the tenderness. Cheers to Monday! 🍻 
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