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What Are You Chef-ing Tonight, Dr?
Comments
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DP pork chop night. Mole for me, raging river for SWMBO Jr.LBGE
Pikesville, MD
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More brats and peppers, onions, just on the CI and not the BGE:
"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 -
Beautiful colours on that shot.JohnInCarolina said:More brats and peppers, onions, just on the CI and not the BGE:I am new to the barbecue lingo. Is this what they call a “sausage partay?” -
Needed to cook up some bacon...made a BLT. No fresh tomatoes so I used what I had, sun dried.
______________________________________________I love lamp.. -
A BLT is probably my favorite sammich.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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nolaegghead said:Needed to cook up some bacon...made a BLT. No fresh tomatoes so I used what I had, sun dried.
sub out the lettuce and pile turkey high and im on that
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I used to always do bacon in a pan until my wife showed me the way. Now, it’s almost exclusively microwaved with much, much better results for my tastes. Evenly crisp with no charring. About 90 seconds a slice, give or take. The only downside is that an appliance repairman once told me it was very bad for my microwave.nolaegghead said:Needed to cook up some bacon...made a BLT. No fresh tomatoes so I used what I had, sun dried. -
GrateEggspectations said:
I used to always do bacon in a pan until my wife showed me the way. Now, it’s almost exclusively microwaved with much, much better results for my tastes. Evenly crisp with no charring. About 90 seconds a slice, give or take. The only downside is that an appliance repairman once told me it was very bad for my microwave.nolaegghead said:Needed to cook up some bacon...made a BLT. No fresh tomatoes so I used what I had, sun dried.
@GrateEggspectations try the oven next time. You won't regret it.Midland, TX XLBGE -
I use the oven most of the time. In this case I had about 6 pounds of bacon and I had the stove and oven going to speed it up.Microwave bacon: We have a special bacon pan for the microwave. I should use it more often, just that the throughput of microwave bacon cooking is low and it can make a mess.Studies show microwaving bacon is one of the safer cooking methods insofar as generation of nitrosamines in bacon are lower and nitrosamines are a leading cause of GI tract cancer.______________________________________________I love lamp..
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Synchronicity. I also had the nitrosardines top of mind in suggesting the microwave.nolaegghead said:I use the oven most of the time. In this case I had about 6 pounds of bacon and I had the stove and oven going to speed it up.Microwave bacon: We have a special bacon pan for the microwave. I should use it more often, just that the throughput of microwave bacon cooking is low and it can make a mess.Studies show microwaving bacon is one of the safer cooking methods insofar as generation of nitrosamines in bacon are lower and nitrosamines are a leading cause of GI tract cancer.We have a cover for the microwave that is always employed with great success when cooking anything that splatters. -
We have a magnetic cover for our microwave that mostly lives in the microwave (sticks on the inside top). Unfortunately it's round and great for small things, but the microwave bacon cooker is a large rectangle. We cover with paper towel. Still hard to keep all grease from getting out.
______________________________________________I love lamp.. -
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Some chicken breast and homemade pesto with basil from the garden. Usually do pesto in a food processor and it has the usual grainy texture. Tried this time in the Vitamix and it is smooooth and I like the change in texture. Chicken has dizzy dust on it. Kids devoured it. -
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The cheffing is on tonight! Great cooks above and especially for mid-week.
Congrats to @MasterC, @BigGreenKev and @Acn. Congrats. Banquets across the board.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. -
Oh hell yes.MasterC said:Chicken
I can't look away from the perfect, circular, gravy-filled crater in the taters...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Anyone got a seafood au gratin recipe they wouldn't mind sharing??SWMBO has had a rough week at work so I was thinking about making her some seafood au gratin (probably shrimp and crab) this weekend. I've made it before but I feel it can be better.I've searched around a bit on the interwebs and haven't found a recipe that jumps out at me.
LBGE
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I'd consider posting this as a separate thread. You will likely get far more helpful input, as it will be more visible to folks.TideEggHead said:Anyone got a seafood au gratin recipe they wouldn't mind sharing??SWMBO has had a rough week at work so I was thinking about making her some seafood au gratin (probably shrimp and crab) this weekend. I've made it before but I feel it can be better.I've searched around a bit on the interwebs and haven't found a recipe that jumps out at me.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Cast iron pizza and ming zing wings -
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damnWooderson said:
Cast iron pizza and ming zing wings"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 -
Killing me @Wooderson. Pie looks great, wings look mouthwatering
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@Wooderson - details on the wings? Those look incredible."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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Rolling like a pro on soccer night.
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Small ribeye and king crab legs with a splash of sweet tater. Condo cooking as good as we can do.
I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Pork loin , mushrooms simmered in a Merlot reduction,roasted broccoli with bacon. The mushrooms were the star of the show for sure.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
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