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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcap
    lousubcap Posts: 36,706
    @texaswig - great looking Cubano.  One of, if not the top favourite (nod) sandwich for me.  
    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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  • caliking
    caliking Posts: 19,780
    texaswig said:
    @Acn We do a lot of pasta and the instantapot. So fast and easy clean up. instantapot mac and cheese is as easy as it gets. 
    Haven’t done many (any?) pasta in the IP, but have been meaning too. caliprince likes the creamy kind of mac now, so need to step up. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Acn
    Acn Posts: 4,490
    caliking said:
    texaswig said:
    @Acn We do a lot of pasta and the instantapot. So fast and easy clean up. instantapot mac and cheese is as easy as it gets. 
    Haven’t done many (any?) pasta in the IP, but have been meaning too. caliprince likes the creamy kind of mac now, so need to step up. 
    This was the one we did:

    These are a couple others we really like from the same book (Milk Street Fast and Slow)

    LBGE

    Pikesville, MD

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  • texaswig
    texaswig Posts: 2,682
    @lousubcap thanks man. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • caliking
    caliking Posts: 19,780
    Thanks @Acn! Much appreciated. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    @Dyal_SC

    Beauty plate. 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    @MasterC

    Great looking plate, as always. Love seeing them greens. 
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  • pgprescott
    pgprescott Posts: 14,544
    Canugghead said:
    pgprescott said:
    JohnfromKentucky said:
    pgprescott said:
    Gave the interwebz sensation of butterfly chicken legs a whirl. I cannot recommend this enough. Much easier than lollipops and eats very well. I was very surprised at how well they turned out moist and delicious and just way better eating experience. 


    Never heard of her. So share the details please! Those look good!
    Just carefully cut lengthwise on the bone then along side of it a bit on each side to splay the meat out. It doesn’t show up real good in that picture but the bottom side will show bare bone. Gives a bit more surface area to season and they eat much better than regular legs imo. I didn’t take a bunch of time removing tendons but did cut off ones that presented themselves. I did these at 275 for about an hour and then bumped to 350 for 15-20 minutes I believe. I will do it this way from now on most likely. Big fan. You never know about the stuff you see on YouTube or tik tok etc.., but this one is a winner. 
    Thanks for sharing, tried it today and I'm a fan now.

    I was shocked by how much I preferred them to traditional leg cooks. Glad you enjoyed them as well. 
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  • shtgunal3
    shtgunal3 Posts: 6,134
    GrateEggspectations said:
    Wagyu burgers, served on Portuguese sweet buns and featuring cream cheese, chipotle barbecue sauce, sweet onions and a smattering of mayo. 


    Damn son!!

    ___________________________________

     

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

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  • lousubcap
    lousubcap Posts: 36,706
    @GrateEggspectations - even at my age I have never gone down the cream cheese on a burger road.  But that looks like a winner right there. Congrats.
    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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,644
    chilli 

    I would rather light a candle than curse your darkness.

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  • JohnInCarolina
    JohnInCarolina Posts: 34,683
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    Requesting deetz on that chix dip when you get a chance!
    "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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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    I feel like now is a good time to formally invite you to the next World Cup finals at my place. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,644
    JohnInCarolina said:
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    Requesting deetz on that chix dip when you get a chance!
    Chicken + melty stuff + seasoning + fire.

    You're welcome.

    I would rather light a candle than curse your darkness.

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  • Canugghead
    Canugghead Posts: 13,661
    edited December 2022
    nvm  :)
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,683
    Ozzie_Isaac said:
    JohnInCarolina said:
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    Requesting deetz on that chix dip when you get a chance!
    Chicken + melty stuff + seasoning + fire.

    You're welcome.
    You are not the person I asked man!  And with good reason!
    "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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  • caliking
    caliking Posts: 19,780
    JohnInCarolina said:
    Ozzie_Isaac said:
    JohnInCarolina said:
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    Requesting deetz on that chix dip when you get a chance!
    Chicken + melty stuff + seasoning + fire.

    You're welcome.
    You are not the person I asked man!  And with good reason!
    He’s right, though!

    smoked the breasteses from a whole chix. Go heavy on the smoke (pecan in this case; DP Peruvian-ish for the rub). Pick the meat off the bone, and pulse in a food processor for a bit. 

    Recipes usually call for cream cheese 8oz, ranch dressing vs. mayo vs. sour cream 1 cup, vinegary hot sauce e.g. Frank’s 1 cup, cheddar cheese vs. mozz for meltiness, rub 1-2 tsp (sweeter rub works well, IMO). Then, bake until bubbly. I added some garlic, chopped GBP, cilantro. Subbed Crystal hot sauce. Baked until bubbly, in the toaster oven. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    GrateEggspectations said:
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    I feel like now is a good time to formally invite you to the next World Cup finals at my place. 
    Would be happy to come! 

    You’ll be hard pressed to find someone less interested in sports than I am. caliqueen is the soccer/football  and cricket fan in the house. I’m just in it for the eats, and the booze :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,683
    caliking said:
    JohnInCarolina said:
    Ozzie_Isaac said:
    JohnInCarolina said:
    caliking said:
    Fired up the large, bright and early, for simplified pig shots and smoked chix dip. Taking them to watch the World Cup finals at a friend's place. 


    Requesting deetz on that chix dip when you get a chance!
    Chicken + melty stuff + seasoning + fire.

    You're welcome.
    You are not the person I asked man!  And with good reason!
    He’s right, though!

    smoked the breasteses from a whole chix. Go heavy on the smoke (pecan in this case; DP Peruvian-ish for the rub). Pick the meat off the bone, and pulse in a food processor for a bit. 

    Recipes usually call for cream cheese 8oz, ranch dressing vs. mayo vs. sour cream 1 cup, vinegary hot sauce e.g. Frank’s 1 cup, cheddar cheese vs. mozz for meltiness, rub 1-2 tsp (sweeter rub works well, IMO). Then, bake until bubbly. I added some garlic, chopped GBP, cilantro. Subbed Crystal hot sauce. Baked until bubbly, in the toaster oven. 
    Yes I did understand that Ozzie was right (even if being a wise-ass - sigh) but mostly what I wanted to see was what your twists would be.  Which you have now provided - thanks!
    "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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  • Legume
    Legume Posts: 15,936
    I love the very causal mention of garlic, as if it was an afterthought.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • HeavyG
    HeavyG Posts: 10,380
    Legume said:
    I love the very causal mention of garlic, as if it was an afterthought.

    But when translated - " I added some garlic" = 3 heads of same.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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