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    What Are You Chef-ing Tonight, Dr?

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    Comments

    • Posts: 46
      @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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    • Posts: 12,608
      elpescadorzih said:

      This was great. Tender beyond belief.
      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.
      canuckland
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    • Posts: 46
      Canugghead said:
      show previous quotes
      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.
      The bottom pc was done medium, the one cut in the last photo I posted was med rare.
      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.
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    • Posts: 33,596
      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
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    • Posts: 14,544
      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.

      Best looking silly putty I’ve ever seen! Nice. 
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    • Posts: 34,676
      @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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    • Posts: 10,435
      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-
      Beautiful cook, Frank. I have never done a paella and wouldn’t know where to start. 

      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. 
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    • Posts: 34,676
      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.
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    • Posts: 10,435
      @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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    • Posts: 34,676
      @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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    • Posts: 42,109

      ______________________________________________
      I love lamp..
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    • Posts: 4,066
      Trout on the trestles in Ponchatrain? Nice haul 
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    • Posts: 33,596
      nolaegghead said:

      solid fork placement 
      "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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    • Posts: 42,109
      ColbyLang said:
      Trout on the trestles in Ponchatrain? Nice haul 

      Shell Beach Lake Borgne
      ______________________________________________
      I love lamp..
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    • Posts: 270
      MasterC said:
      Hickory Smoked chuck roast, macaroni and cheese, mashed potatoes and pan gravy 


      Ahem.  Get some veg on that plate!  Your colon will love you.
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    • Posts: 10,435
      fiber_induced_deuce said:
      show previous quotes
      Ahem.  Get some veg on that plate!  Your colon will love you.
      Did you not see the white starch bomb?!
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