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What Are You Chef-ing Tonight, Dr?
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It's a serious eats recipe I found. You also take the liquid and reduce it and then mix it into mayo for the buns. It was the first time and definitely not the last I'll do it's it's nice to because you can sous vide ahead of time and then broil the pork belly when read to eat.GrateEggspectations said: -
Nice! I've made that recipe, and its delicious. Did you make the bao, or buy them?BigGreenKev said:Not a great pic but sous vide pork belly with pickles and steamed buns. It was amazing!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Messing about with a paella this evening. 12" pan with a mixed bag as requested by an out of town guest who is here for two days: ( just a larger version of a personal pan paella). Asparagus as green beans are not an option.
And the finish-even got some socarrat along with shrimp, chix, sausage and the peppers. Answered the request.
Edit: Bomba rice 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. -
That looks amazing. Still yet to make paella, but I’ll work up the courage one of these days. A real treat for your guest, including customization, to be sure.lousubcap said:Messing about with a paella this evening. 12" pan with a mixed bag as requested by an out of town guest who is here for two days: ( just a larger version of a personal pan paella). Asparagus as green beans are not an option.
And the finish-even got some socarrat along with shrimp, chix, sausage and the peppers. Answered the request.
Edit: Bomba rice to bring it home. -
I hadn’t been in this thread all week. Just scrolled through all the posts I’d missed and all I can say is wow. You folks are putting out some world class meals!"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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I bought them. Didn't have the time to try to make them.caliking said:
Nice! I've made that recipe, and its delicious. Did you make the bao, or buy them?BigGreenKev said:Not a great pic but sous vide pork belly with pickles and steamed buns. It was amazing! -
Do you remember which brand you bought? And, did you like them?BigGreenKev said:
I bought them. Didn't have the time to try to make them.caliking said:
Nice! I've made that recipe, and its delicious. Did you make the bao, or buy them?BigGreenKev said:Not a great pic but sous vide pork belly with pickles and steamed buns. It was amazing!
I've wanted to try them from the store (Kenji claims they're good), but honestly, haven't been keen on investing time to do my own market research
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That looks pho-king delicious.nolaegghead said:
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I like your style. Dad joke level: 11.caliking said:
That looks pho-king delicious.nolaegghead said: -
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Don’t know if anyone else isn’t seeing my above text, but I’ve never had this problem before.
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Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. Delish
Keepin' It Weird in The ATX FBTX -
@Griffin that looks great and nice to see the prices coming back down.Btw- your venison sausage recipe has been getting a lot of love on r/sausagemaking over on reddit. Saw a couple of guys saying how great it was.Keepin' It Weird in The ATX FBTX
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Love this. Looks fantastic.The Cen-Tex Smoker said:Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. Delish -
It is and it’s easier to make than it sounds.GrateEggspectations said:
Love this. Looks fantastic.The Cen-Tex Smoker said:Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. DelishKeepin' It Weird in The ATX FBTX -
I would agree, except that “forbidden rice” sounds rather exclusive. 🙃The Cen-Tex Smoker said:
It is and it’s easier to make than it sounds.GrateEggspectations said:
Love this. Looks fantastic.The Cen-Tex Smoker said:Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. Delish -
Had some leftover sauce from the Thai curry crawfish, so made a red shrimp version tonight.
______________________________________________I love lamp.. -
There is some serious flavor in this sauce, bit of heat too. Dessert
______________________________________________I love lamp.. -
Outfrikkinstanding!The Cen-Tex Smoker said:Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. Delish#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Do you have a recipe for this? Sounds amazing!The Cen-Tex Smoker said:Gochujang glazed cod with spinach gomae (sautéed with sesame seeds), forbidden rice with shoyu broth. Delish -
Seafood night on last dinner on vacation. Also had grouper cheeks for snacks while doing dinner prep.
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Fired up the XL this morning and tossed on a small brisket 12lbs.Seasoned with SPG garlic from DizzyPig
XL BGE, KJ classic, Joe Jr, UDS x2 -
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Very nice. Crab’s legs rank very high on my list.FarmingPhD said:Seafood night on last dinner on vacation. Also had grouper cheeks for snacks while doing dinner prep. -
Quesadillas, but no pics. Just wrapped up a double cookie recipe. B&W chocolate chip and butterscotch almond pecan.
______________________________________________I love lamp.. -
Those cookies look awesome @nolaeggheadI know it's early, even so you have my vote for post of the day!LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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