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What Are You Chef-ing Tonight, Dr?
Comments
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Ham and Brisket. Both turned out great! Had to FTC brisket followed by 150 degree oven until it got booted for the oven to bake other sides. Back on to 200 degre egg while still wrapped in foil. Brisket stayed between 155 and 165 while it was being "held." No sliced pics as I was gloved and slicing/ serving on demand.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
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Boeuf bourguignon with pearl onions and sautéed mushrooms. Served over gruyere grits.LBGE
Pikesville, MD
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@4TheGrillOfIt wish I could like that twice!!4TheGrillOfIt said:
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Had a really wild goose chase that ended well. Second one we have done and both times it cooked much faster than the instructions on the wrapper (350 degrees for 3+ hours). We cook indirect at 350 with the nice deep smokeware drip pan. Trim a lot of the skin and fat, kosher salt cavity and skin and prick the skin. Mid cook and at end of cook we empty the moisture pooling in the cavity into the drip pan. This was one done (195 in the legs) at around 2 hours so we had over almost an hour and a half to keep the goose at bay. Shut down the egg with the goose inside for probably 45 minutes. When I opened the egg (it was around 300) there was a rush of humid hot air like we did a post cook steam lol. The temp of the goose held without raising. The skin was soft and I was miserable expecting the worst. The goose rested in the house for another 20 minutes while the drip pan cooled outside of the egg. The drip pan then came inside to get some fat skimmed and start the gravy (cooked on stove in the drip pan). Raised the egg up to 400+, put the goose back in the egg for about 15 minutes with the fat brushed on the skin and a paella drip pan. At this point my I was tentative that we may have a Griswold exploding turkey. But it came out great. Legendary in most areas and acceptable everywhere else. Easy carving.
Will do a individual post for the next one, only got one pic of this one about 15 minutes in. I don’t think I will patent the double crisped après-steamed approach but won’t forget it. -
If this gif works, it is the Griswold turkey nightmare. -
Mom would roast a goose for one of the holidays each year; good eats!"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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Love the crust. I recall seeing similar cookware at an eggfest years ago, IIRC the young couple using it said it was from Ukraine.dbCooper said:Ribeyes...
canuckland -
The cookware is from Goodwill, think that I got it for $3. It's about 1/4" thick aluminum and branded as "Savemaster".
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
@Buckwoody Egger - way to document the cook and call the audibles at the line of scrimmage. Way to bring it home.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.
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Wings and salad -
My wife had to work Christmas this year, so we celebrated today with her family. Norah Grace made @lousubcap legendary brisket. This was a smaller brisket about 14lbs… we also had our favorite….monkey bread.
XL BGE, KJ classic, Joe Jr, UDS x2 -
@ryantt - You are blessed beyond words with your chef in residence, Norah Grace. Fantastic that she is continuing to find enjoyment and time for honing her cheffing skills. Nailed that brisket right there.
Congrats to you and Mrs ryantt for navigating the daily challenges of Norah Grace and helping her continue to enjoy and expand her demonstrated cooking skill set. Talented for sure.
Happy Boxing Day!
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. -
Egret ham for my wife's side.
Turkey on my parents egg.
I made some jerky for a bonus gift for my Dad and brother-in-law for Christmas.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@WeberWho - The ham looks great. I'm sure it was well received. I hadn't done a ham in years but used that recipe for one on Xmas. I had forgotten how great it tastes. I delayed the application of the paste until around 3 hours into the cook although this one finished in around 3 3/4 hrs (11 lbs at 250*F). Pig is taking lessons from the cow.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.
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Nice legs! diy or commercial rub?caliking said:For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear.canuckland -
Delicious Dutch Baby for
breakfast -
not sure what a Dutch Baby is, but it looks delicious!
I would rather light a candle than curse your darkness.
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An annual Christmas tradition. Kenji’s sticky cinnamon buns. They are really quite incredible.
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Christmas Breakfast for the Grandkids ( AKA - Gobbleguts)
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
That is beautiful. I bet they loved it.Mattman3969 said:Christmas Breakfast for the Grandkids ( AKA - Gobbleguts)How did you make the eggs?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
went with the traditional pork tourtiere, roast lamb with a reduced pan/wine sauce and a cheese cake. leftovers was a lamb french open face with aujus, heavily galiced the bulkie toast. best part was a bowl of the pan/wine sauce, what a great lamb broth
never made one of these, too easy
and then theres that gift you buy for yourself
is it spring yet
fukahwee maineyou can lead a fish to water but you can not make him drink it -
DIY. A riff on the goat chops I made a while back. The marinade has yogurt, mayo, lime juice, garam masala, cayenne, turmeric, mace, salt, cumin, coriander.Canugghead said:
Nice legs! diy or commercial rub?caliking said:For the first time in 14 years, made chicken tikka in the big clock. Turned out decently. Visiting my sis, so don’t have any of my usual gear.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Heckofa meal there, @fishlessman !"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 -
“Agree”.JohnInCarolina said:Heckofa meal there, @fishlessman !Can’t decide which of those I’d want to tuck into first.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:
“Agree”.JohnInCarolina said:Heckofa meal there, @fishlessman !Can’t decide which of those I’d want to tuck into first.
trust me....its the streamer flies come spring
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Thanks @caliking !! For the eggs it was the most difficult thing I’ve ever cooked but way worth the effort. Get ready. Scramble eggs, mix in parm and moz cheese,pour into egg molds then add cheddar on top,cover with foil and cook high pressure for 12 mins in the instant potcaliking said:
That is beautiful. I bet they loved it.Mattman3969 said:Christmas Breakfast for the Grandkids ( AKA - Gobbleguts)How did you make the eggs?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Green chile Mac & cheese with egg-smoked cheddar, Gouda, and pepper jack. Also threw in some leftover ham. Fantastic. Smoking the cheeses makes all the difference.
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