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What Are You Chef-ing Tonight, Dr?
Comments
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@lousubcap
Thanks!
It is definitely on our list to make again.
Just S&P. The skewer i made worked great.
Had a pc of pecan for smoke.
Got it from Wild Fork foods. -
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Very interesting/ingenious to have the small grate below fire ring for more head room. I'm thinking the bottom piece would get the most heat but it also has the benefit of basting fat from the pieces above. Any significant difference between the top and bottom, or did you pull the bottom off first?elpescadorzih said:
This was great. Tender beyond belief.
I may steal this idea next time I smoke whole salmons.canuckland -
The bottom pc was done medium, the one cut in the last photo I posted was med rare.Canugghead said:Very interesting/ingenious to have the small grate below fire ring for more head room. I'm thinking the bottom piece would get the most heat but it also has the benefit of basting fat from the pieces above. Any significant difference between the top and bottom, or did you pull the bottom off first?
I may steal this idea next time I smoke whole salmons.
I put the 2 thickest pcs on the bottom closest to the heat. I tried to keep them as high up as I could.
The top 2 were leftover and will have another night this week.
The bottom grate on the coals is just a leftover one from my bullet smoker, that I use for an air gap, below my drip pan. I purposed it for this cook to help the skewer stand upright. -
Doing a variation of Malcom’s brown sugar bourbon chicken skewers. Going to be interesting to see if I can pull it off on the Egg. I’ve actually got the Large and the MiniMax going so that I can move the skewers from the hot zone to a cool one."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 -
Update:
"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 -
And last one:
These were damn good. May have redeemed chicken thighs for me."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 -
The thumb wizardry required to sequence pic uploads from a phone is beyond what the layman would consider hospitable.1
ABTs but with small sweet peppers and turkey bacon (1 slice per). So maybe AJTs. Affable Jive Turkeys.
2
Tried to steam them but the beer was empty. WTF. Not a hop was stirring, not even a mouse (it was not an Elsinore, eh)
3
Enter some par-nuked subterranean sour cream and butter vessels peering down at a flank steak with plenty of Kansas City Steak Co seasoning.
4
Par excellence. Ad astra per aspera. Grilling through the raindrops (-ala JMcMurtry). Playlist was Spotify Jerry Jeff Walker Radio
Have a great Sunday and week everyone. -
Best looking silly putty I’ve ever seen! Nice.FarmingPhD said:Rolling pizzas in the hot box. Sourdough crust, I over hydrated, so felt like I was almost trying to stretch silly putty at times, but still good.
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@Buckwoody Egger that is a great tale of a cook. Nailed the finish. Well played.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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A small (10" pan on the SBGE) paella cook. The process is always the same.
Waiting for the socarrat -
The spears are asparagus and in addition to the shrimp are some artichoke hearts and a whole lot of garlic.
Many thanks to @SciAggie for the fork tines method for nailing the finish.
The socarrat was great as the rest of the one dish banquet.
Vampires vanquished for a bit-will definitely need to reload a few times before the end of the month.
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. -
BBQ shrimps
______________________________________________I love lamp.. -
Beautiful cook, Frank. I have never done a paella and wouldn’t know where to start.lousubcap said:A small (10" pan on the SBGE) paella cook. The process is always the same.
Waiting for the socarrat -
The spears are asparagus and in addition to the shrimp are some artichoke hearts and a whole lot of garlic.
Many thanks to @SciAggie for the fork tines method for nailing the finish.
The socarrat was great as the rest of the one dish banquet.
Vampires vanquished for a bit-will definitely need to reload a few times before the end of the month.
Stay healthy and safe out there-Do you cook with the lid open for the whole time? Kinda looks that way, given those D handles are protruding beyond the Egg’s grate. -
I cook with the lid open but can get decent closure for the finish even with those handles; gap is a bit over an inch open in the front.
It is a fun cook.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. -
Green Chile Stew. I normally use 28 oz chicken broth and 12 oz of fire-roasted tomatoes, but this time I swapped the amounts. Much preferred the texture (more stew-like than soup) but the tomato overpowered. Think next time I’ll try using a Russet for one of the potatoes, chop it fine and let it “dissolve” into the broth.___________"They're eating the checks! They're eating the balances!"
Ogden, UT
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Balsamic and brown sugar glazed baby backs. Inspired by @GrateEggspectations. Done turbo-ish. Turned out pretty good.
But, dude... you need to talk to the folks who posted the pic in that recipe link. The pic you posted looked gorgeous. Theirs looked like shite, in comparison.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Observed meatless Monday and went with veg fried rice.LBGE
Pikesville, MD
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@caliking: Looks great. Never thought to use that on ribs, but I bet it would work well. I admire your appetite for taking bits and pieces of others’ cooks and then using them for your own purposes. For you, this thread title should read “what are you doctoring tonight, chef?”
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Ribeye, just SPG and heat...
Split between the two of us. Salad not shown. It was all good.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
@dbCooper - that is a great cut of beef that you did up right. Sweet $$ shot and style points right there. 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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Trout on the trestles in Ponchatrain? Nice haul
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solid fork placementnolaegghead said:
"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 -
______________________________________________I love lamp..
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Ahem. Get some veg on that plate! Your colon will love you.MasterC said:Hickory Smoked chuck roast, macaroni and cheese, mashed potatoes and pan gravy
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made some beef and egg tacos
______________________________________________I love lamp.. -
Did you not see the white starch bomb?!fiber_induced_deuce said:Ahem. Get some veg on that plate! Your colon will love you. -
Bay scallops and langostinos
______________________________________________I love lamp..
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