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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcap
    lousubcap Posts: 36,706
    edited December 2022
    @TEXASBGE2018 - if you have confidence in your skills , then there are no worries.  Weather, or time of day have no bearing on what it takes.  And once you get good before even thinking about a crutch/controller, rolling blackouts don't matter either.  It's all in the cook.  And regardless of the protein, it's all about finish temp or feel.
    Merry Christmas-
    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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  • lousubcap
    lousubcap Posts: 36,706
    Looks great to me.  Great crust on the roast!
    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
    Canugghead said:
    Settled for outdoor oven aka pellet pooper. Started too early so reduced cook temp progressively 250-225-180, pulled at 126 and seared in gasser at 475, couldn’t get it over 500 due to the cold. Pulled at 132 and rested about 30 min. Probably too close to medium for most folks here but just right for us.

    That looks terrible! Kindly send the rest over, and we’ll take care of disposal for you =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,706
    @caliking - you are definitely living the life on both ends of the give and receive spectrum.  What a great spread.  Better to be lucky than good right there but well deserved.
    Merry Christmas-
    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
    lousubcap said:
    @caliking - you are definitely living the life on both ends of the give and receive spectrum.  What a great spread.  Better to be lucky than good right there but well deserved.
    Merry Christmas-
    i consider ourselves indeed fortunate to have a few good friends. including the inmates here :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,661
    @caliking that's what I call party of the season! Merry Christmas!
    canuckland
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  • Canugghead
    Canugghead Posts: 13,661
    caliking said:
    Chix biryani on deck today. Getting the spices ready while the protein marinates in the outdoor fridge. 






    Don't recognize some of the spices, mind labeling them please?

    Speaking of outdoor fridge, this is my favourite time of year  :)

    canuckland
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  • fishlessman
    fishlessman Posts: 34,570
    caliking said:
    Fairly busy day yesterday. Shared Christmas Eve dinner with Sri Lankan friends. We took some things over, and had a wonderful time. 

    I had forgotten how delicious, and simple, a baked brie appetizer can be. DP Pineapple Head + dark  brown sugar = yum!



    All kinds of Sri Lankan deliciousness thrown down. 




    And, a big pot of chix biryani. 



    Had been wanting to make that Nutella and puff pastry thing for some time. The other desserts are traditional Sri Lankan/Dutch Burgher… (top left, clockwise) breudher cake, love cake, steamed Christmas pudding, Nutella Christmas tree, ginger spiced brownie mini trifles. 



    The layout is so mind blowing, so precise, mind blowing. Incredible....I'm sure the flavors are there too
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    caliqueen’s handiwork. Christmasy ginger  spiced brownie mini trifles. 


    Mrs 3969 said yes please as she was lookin over my shoulder.   

    You and Caliqueen were talked about this mornin during our gift exchange. We have opted for y’all’s style.  Mrs3969 got a grease gun and I got a satin pillowcase. Lol. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Legume
    Legume Posts: 15,936
    Ham in the SV to be smoked, glazed and crusted shortly.  Nola au gratin potatoes.  Balsamic roasted broccoli and cauliflower. Roasted beet and goat cheese salad. Pumpkin and Dutch apple pies.  Waiting for one more child to arrive, but we may not wait the whole time.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Grogu
    Grogu Posts: 125
    Dyal_SC said:
    Steak and taters. Usually use a skillet for steaks. Can’t remember the last time I straight up grilled some. Nice change of pace. 



    Nailed the cross hatch on those! Taters look tasty too.
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  • caliking
    caliking Posts: 19,780
    Canugghead said:
    caliking said:
    Chix biryani on deck today. Getting the spices ready while the protein marinates in the outdoor fridge. 






    Don't recognize some of the spices, mind labeling them please?

    ...
    Ground spices - (top, clockwise) Madhur Jaffrey's garam masala, which has a good jolt of cardamom. More than typical garam masala mixes. Cayenne, cumin, turmeric, coriander in the middle. This was for the marinade for the chix, with yogurt, salt.  and mustard oil added

    The tray - (top left corner, clockwise) dagad or patthar ke phool (black stone flower), green cardamom, nutmeg, mace, star anise, dried sour plums, black cardamom, cinnamon, fennel seed, dried red chilies.

    Down the middle (top down) - whole cloves, shahi jeera, peppercorns.

    The stone flower has a slightly nutty vs. woody flavor. Kinda like bay leaf... hard to describe the flavor, you may not notice if it was omitted, but adds something subtle. 

    The shahi jeera (different from regular jeera, or black jeera)  has a different flavor compared to standard cumin. i primarily use it for biryani. Black jeera for garam masala type of blends. 

    #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
    @fishlessman - the hostess is a close friend, and we make sure to sign up early when she decides to have a party. We enjoy Sri Lankan food and she's an excellent cook. Being sweet folk is an absolute bonus. She indulges us more than anyone else we know, and  is very tolerant of me bringing an appetizer, main, and dessert, just because i want to try something out.

    #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
    Dyal_SC said:
    Steak and taters. Usually use a skillet for steaks. Can’t remember the last time I straight up grilled some. Nice change of pace. 


    ...
    Beautiful.

    #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
    Mattman3969 said:
    caliking said:
    caliqueen’s handiwork. Christmasy ginger  spiced brownie mini trifles. 


    Mrs 3969 said yes please as she was lookin over my shoulder.   

    You and Caliqueen were talked about this mornin during our gift exchange. We have opted for y’all’s style.  Mrs3969 got a grease gun and I got a satin pillowcase. Lol. 
    And, you were both happy, right? :) This is the way. 

    caliqueen received things like solostove accessories, an apron with my handle embroidered on it, etc. I received some fancy soap and lotion type stuff, and handmade Chinese teacups. Everyone wins =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,936
    Making “the potatoes” and had to audible a bit.  I used mozz as one of the cheeses and my sauce was so thick it didn’t leak down through the layers, so halfway through I punched some knife holes, made some thinner sauce and poured that on and wiggled some down into the potatoes.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • caliking
    caliking Posts: 19,780
    Legume said:
    Making “the potatoes” and had to audible a bit.  I used mozz as one of the cheeses and my sauce was so thick it didn’t leak down through the layers, so halfway through I punched some knife holes, made some thinner sauce and poured that on and wiggled some down into the potatoes.
    That sounds dirty naughty, in all the right ways.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,661
    @caliking thanks for taking the trouble to name and explain the spices, emailed link to myself.
    canuckland
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  • caliking
    caliking Posts: 19,780
    Canugghead said:
    @caliking thanks for taking the trouble to name and explain the spices, emailed link to myself.
    You're very welcome. A close friend of mine and I have been getting nerdy about  biryani for the past couple of years. The biryani here is usually Pakistani or Hyderabadi style, which are quite different from Kolkata style biryani (my preference). It's still a work in progress!

    #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
    Legume said:

    ...
    That's a purty looking ham!

    Looks pre-sliced. What did you think of it? Keep thinking to try one, as it would make cutting and serving easier, but worry about it turning out drier than the unsliced ones I usually do.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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