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What Are You Chef-ing Tonight, Dr?

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  • Canugghead
    Canugghead Posts: 11,512
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    caliking said:
    Canugghead said:
    Also had sushi (ordered of course) and Adore pies. Blackstone grilled veg no pic.
    Edit: just realised we had Canadian, Japanese and Italian, but missing Indian and Chinese  :|
    ...
    Those pies look perfect!

    Which dough recipe have you settled on?
    Thanks! tbh I'm still fumbling and have yet to settle on a go to recipe. Often go with Elements of Pizza Saturday morning same day recipe primarily due to lack of fridge space for individual dough ball containers. This time used the 24-48 hr recipe from same book, reduced hydration to 62.5%, 0.2% yeast, in fridge overnight, rested at RT 3+ hours before using. Next time will try longer fridge dwell if I can get my acts together. 
    canuckland
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  • lousubcap
    lousubcap Posts: 32,336
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    @lkapigian - somebody/group is gonna enjoy a real banquet.  Great creativity right there.  Dang!
    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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  • MasterC
    MasterC Posts: 1,373
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    Those .look absolutely delicious 
    Fort Wayne Indiana 
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  • Canugghead
    Canugghead Posts: 11,512
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    @lkapigian pork porn heavens 🐷
    canuckland
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  • caliking
    caliking Posts: 18,731
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    OMFG @lkapigian

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • FarmingPhD
    FarmingPhD Posts: 839
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    @lkapigian

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  • GrateEggspectations
    GrateEggspectations Posts: 9,260
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    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
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    GrateEggspectations said:
    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
    Of course!  We have some mashed potatoes that were steamed and ran through the ricer.  Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • GrateEggspectations
    GrateEggspectations Posts: 9,260
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    4TheGrillOfIt said:
    GrateEggspectations said:
    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
    Of course!  We have some mashed potatoes that were steamed and ran through the ricer.  Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.
    Neat idea to use the trimmings like that. I may have to steal that move!
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  • Mark_B_Good
    Mark_B_Good Posts: 1,516
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    lousubcap said:
    I can't get close to many of the above but the caveman has been dormant for too long.  Spreading the word.
    A little less than a half of a Porter Road bavette steak:

    And the finish-don't look if you don't like it rare:

    Beef heaven right there.
    Thanks for lookin-
    Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • fishlessman
    fishlessman Posts: 32,741
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    Mark_B_Good said:
    lousubcap said:
    I can't get close to many of the above but the caveman has been dormant for too long.  Spreading the word.
    A little less than a half of a Porter Road bavette steak:

    And the finish-don't look if you don't like it rare:

    Beef heaven right there.
    Thanks for lookin-
    Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.

    not much sticks if you get it glowing orange, its all about getting it fully hot first and being able to get it out of the egg with so much heat. i dont do this in an egg anymore but do use the technique in an open campfire, leg of lamb is great seared in a roaring wood fire then sat next to the fire to finish roasting
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 32,336
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    @fishlessman nailed it.  I have never had any grit feel or taste sensation.  Trust me, I wouldn't use that method if I didn't like it.  The crust finish is what makes it work for me.  
    Long tongs and a quick-read thermo are the tools.  
    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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  • nolaegghead
    nolaegghead Posts: 42,102
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    I second that with caveman.  Anything that does stick can be easily brushed off.
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 18,731
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    fishlessman said:
    caprese burgers,  mixed some fresh pesto into the gound beef...good,  pesto on top could have had a little mayo mixed in...next time


    These look damn good. We've got a fair bit of basil, so this is on the list now. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 32,336
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    @GrateEggspectations no kidding with that glaze.  That's as well shrunk appearance as any cryovac I have seen.  But yours has colour, so there's that  B)   
    Okay, did you happen to grab a Loonie shot?  
    I'm sure it was quite a banquet given you and your wife's prowess.  
    Stay healthy and safe out there-
    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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  • nolaegghead
    nolaegghead Posts: 42,102
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    Hella glaze on that pacific sea slug.  I'd hit it 
    ______________________________________________
    I love lamp..
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