What Are You Chef-ing Tonight, Dr?

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• EzraBrooks Posts: 356

  June 2022

  Chili 5 way. I don't like Cincinnati chili so just did my normal chili recipe. Hit the spot.
  
  
  

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• caliking Posts: 18,076

  June 2022

  @EzraBrooks I'd eat the heck outta that.  caliqueen isn't a fan, so I don't get to make it much.

  
  

  #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013

  A happy BGE family in Houston, TX.

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• GrateEggspectations Posts: 8,231

  June 2022 edited June 2022

  Indian feast. Butter chicken and palak paneer. Everything from scratch minus the naan (I’m not quite at @caliking level).
  
  
  

  
  

  (Edit: Wifey was liberal with the cilantro, which our neighbour said constituted “family-style.”)

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• pgprescott Posts: 14,480

  June 2022

  
  

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• caliking Posts: 18,076

  June 2022

  GrateEggspectations said:

  Indian feast. Butter chicken and palak paneer. Everything from scratch minus the naan (I’m not quite at @caliking level).
  
  
  

  
  

  …

  Looks like a home run from over here!

  
  

  #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013

  A happy BGE family in Houston, TX.

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• Legume Posts: 14,070

  June 2022

  Legume said:

  Tonight it’s roasted beet salad and for contrast Harlem bodega-style chopped cheese sandwiches.

  I wasn’t sure how this would be different from just cooking ground beef, but the crusting of the burger made all the difference.  Tasted like the best old school cheeseburger, comforting and grease running down your arm.
  

  
  

  
  

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• GrateEggspectations Posts: 8,231

  June 2022 edited June 2022

  Just worked with wifey to put together my son’s third birthday cake. He loves all types of heavy machinery.
  
  
  

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• shtgunal3 Posts: 5,353

  June 2022

  @GrateEggspectations that very well may be the coolest “little boy” birthday cake I have ever seen. Bravo sir!

  ___________________________________

   

   LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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• ColbyLang Posts: 2,914

  June 2022

  Awesome cake @Great_EGGspectations! Love the Kit Kats!

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• lousubcap Posts: 29,367

  June 2022

  @GrateEggspectations - beyond creative right there!  Great cake and "frosting."

  Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!

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• theyolksonyou Posts: 18,454

  June 2022

  @GrateEggspectations need remember those days.  Fun age.  Enjoy him while you can. 

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• Wooderson Posts: 317

  June 2022

  
  Tri tip.  Steak for the Nancys that can't handle the meat sweats

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• TideEggHead Posts: 1,335

  June 2022

  Caught a 15 in mangrove (PB mangrove snapper inshore) along with a sheepshead and some other mangroves last weekend. I Picked up some shrimp to go with it for Father’s Day.
  
  Dinner menu is:
  Blackened snapper & sheepshead
  Shrimp scampi
  Fried shrimp
  Scalloped potatoes
  Coconut ginger rice
  

  
  

  
  

  LBGE
  AL

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• TideEggHead Posts: 1,335

  June 2022

  
  

  LBGE
  AL

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• abtaylor260 Posts: 242

  June 2022

  TideEggHead said:

  
  

  Man! I’m in Oklahoma and I wish I had access to fresh seafood like this! Well done.

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• TideEggHead Posts: 1,335

  June 2022

  abtaylor260 said:

  TideEggHead said:

  
  

  Man! I’m in Oklahoma and I wish I had access to fresh seafood like this! Well done.

  Thanks brother! It is nice when your able to catch some for the dinner table. If it makes you feel any better, I wish we had the ducks yall do!

  LBGE
  AL

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• nolaegghead Posts: 41,966

  June 2022

  My buddy caught 30 mangrove snapper offshore yesterday.  I cooked em up simple to best enjoy the freshness.  

  ______________________________________________
  

  I love lamp..

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• Canugghead Posts: 10,296

  June 2022

  Leaping frog jerk chicken, vac marinated with Walkerswood spicy + fresh ground allspice for few hours, cooked in Ranger pellet pooper about 45 min at 350. Easy and good.
  
  
  

  canuckland
  

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• caliking Posts: 18,076

  June 2022

  @Canugghead I like how the "leaping frog" cuts keeps the breast intact for carving. I need to try this.

  
  

  #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013

  A happy BGE family in Houston, TX.

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• lousubcap Posts: 29,367

  June 2022

  Learn something new dang near every day here.  Time to "leaping frog" a chix.  Thanks @Canugghead.

  Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!

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• Canugghead Posts: 10,296

  June 2022

  lousubcap said:

  Learn something new dang near every day here.  Time to "leaping frog" a chix.  Thanks @Canugghead.

  Thanks and agree with learning something new, next time I should carve the breast as @caliking said, instead of rough lopping it with scissors    Never thought of carving a chicken breast, this almost four pounder with huge breast was a perfect candidate for that.

  canuckland
  

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• Canugghead Posts: 10,296

  June 2022

  shtgunal3 said:

  
  

  Short ribs and bone in breasts on the Ranger at the campsite. The breasts will be shredded/chopped for tacos later.

  Beautiful.
  As you probably know I'm a big Ranger fan too, just want to share my experience re foiling the drip pan. I used to line the tray with foil, but noticed the dry clean tray started to develop minor surface rust. Before each cook I just scrape off the greasy gunk with a heavy metal dough scraper, haven't noticed any rust since but may be it's now hiding beneath the patina! Also, I use the same scraper and a big round spoon to remove ash, find it easier than hauling vacuum. Lots of elbow grease but my hands are usually dirty anyway.

  canuckland
  

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• nolaegghead Posts: 41,966

  June 2022

  
  

  ______________________________________________
  

  I love lamp..

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• Hook_emHornsfan_74 Posts: 1,298

  June 2022

  nolaegghead said:

  
  

  That looks really good.  Details on the pasta?

  Midland, TX XLBGE

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• GrateEggspectations Posts: 8,231

  June 2022 edited June 2022

  Homemade shrimp and tofu pad Thai with a side of Costco egg rolls. 🙃
  
  First time I’ve used raw leeks as a garnish. Sliced finely, they’re great. 
  
  
  
  
  

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• GrateEggspectations Posts: 8,231

  June 2022

  Not chef’d. Just ordered tonight. Daughter’s last day of school today, wife off work for the summer as of next week, and I’m off tomorrow. 

  
  

  
  

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• Ybabpmuts Posts: 371

  June 2022

  I cooked massive CAB steak tips that I marinated in Italian dressing, some hot sauce, garlic, paprika, salt and pepper. Left it in for two nights by accident. Thought I screwed the pooch doing that, and the last time I screwed the pooch they threw hot water on us and the steaks that night tasted an awful lot like alpo
  
  Threw them on heavy peach wood smoke on back of grid, kept heat low for maybe ten fifteen minutes, then took grid out and threw them direct on coals. Smaller one was medium, but larger ones I got off at about 135 and let them rest. Surprised they weren't over marinated after two days but nothing there to break down meat I suppose. Nothing like alpo.

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• Legume Posts: 14,070

  June 2022 edited June 2022

  Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.
  
  And sideways plate.
  
  
  

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• Ybabpmuts Posts: 371

  June 2022

  Legume said:

  Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.
  
  And sideways plate.
  
  
  

  I had a mango pico relish thing once. It was an accident and I'll be the first to admit I shouldn't have been running across the kitchen naked, while also carrying the jar so low like that. To be honest, I barely kept the golden raisins out of the thing, but turning the plate sideways like you did in that illustration is what saved my golden raisins, so thanks for that. Very visual.

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• theyolksonyou Posts: 18,454

  June 2022

  Legume said:

  Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.
  
  And sideways plate.
  
  
  

  No sous vide after all that. 

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