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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcap
    lousubcap Posts: 32,314
    I love beef back ribs when I can find them with no shiners.  Those look great.  
    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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  • lkapigian
    lkapigian Posts: 10,749
    lousubcap said:
    I love beef back ribs when I can find them with no shiners.  Those look great.  
    Straight up Costco @lousubcap
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 32,314
    Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  
    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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  • Botch
    Botch Posts: 15,463
    lousubcap said:
    Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  
    I see what you did there.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • GrateEggspectations
    GrateEggspectations Posts: 9,249
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    Thanks for lookin'
    Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 
    Too beautiful for even the finest of goat lockers. No way this cook is going submerged and undetected. 
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  • dmchicago
    dmchicago Posts: 4,516
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    Thanks for lookin'
    Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 
    Dude!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • caliking
    caliking Posts: 18,731
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)
    ...

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    ...
    This pic easily belongs in Texas Monthly

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • littlerascal56
    littlerascal56 Posts: 2,104
    Just a 24 Oz flat iron steak for fajitas tonight.  My buddy that does comps told me to take it to 155+  IT.  Would be the best flavor….and so tender.  I pulled it at 155, rested 10 minutes, and it was tender, juicy, and really good.  Will do this again!
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  • TideEggHead
    TideEggHead Posts: 1,338
    dmchicago said:
    Chicken enchiladas 
    Tomatillos sauce 

    I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

    LBGE
    AL
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  • TideEggHead
    TideEggHead Posts: 1,338
    dmchicago said:
    TideEggHead said:
    dmchicago said:
    Chicken enchiladas 
    Tomatillos sauce 

    I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

    My pleasure:

    The Best Creamy Chicken Enchiladas Recipe (seriouseats.com)

    Good stuff, thank you!
    LBGE
    AL
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  • Legume
    Legume Posts: 14,607
    What kind of salad is that?
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  • Botch
    Botch Posts: 15,463
    Legume said:
    What kind of salad is that?
    Assume you're addressing me?  
    No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Acn
    Acn Posts: 4,424

    LBGE

    Pikesville, MD

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  • Legume
    Legume Posts: 14,607
    edited September 2022
    Botch said:
    Legume said:
    What kind of salad is that?
    Assume you're addressing me?  
    No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  
    Yep, it was looking kind of salad-y and given your sig, I thought I’d ask.
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  • dmchicago
    dmchicago Posts: 4,516
    Beautiful!

    Nice wine paring, too!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • StillH2OEgger
    StillH2OEgger Posts: 3,745
    That looks terrific!
    Stillwater, MN
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  • GrateEggspectations
    GrateEggspectations Posts: 9,249
    @paqman

    Did you confit, or pre-made? No shame in the latter; I find them great. 
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  • paqman
    paqman Posts: 4,669
    GrateEggspectations said:
    @paqman

    Did you confit, or pre-made? No shame in the latter; I find them great. 
    Cured in a salty brine with celery juice for about a week (equilibrium but I don’t recall the ratio, I’ll need to look it up).

    Cooked sous-vide 36 hours @ 155F

    Let it rest in the fridge for a couple of days.

    Froze it (that was back in December 2019).

    Took it out of the freezer a couple of days ago.  Boiled 10-15 minutes in the bag and then transferred to a ceramic pot to roast it for about 10 minutes.

    Seasoned with Schwartz’s poultry seasoning and Chinese 5 spices.

    It was pretty good for a pre-pandemic bird!  It is not as good as the traditional way but it is much cheaper than getting 50$ of duck fat.  I am not sure that it is worth the effort, Costco sells a 2 pack that is already cooked for about the same price that I pay for 1 leg and it is as good if not better…

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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