What Are You Chef-ing Tonight, Dr?

Canugghead said:

fishlessman said:

Surprised our three-lettered friend didn't comment on this^^^ 

LoL

Ozzie_Isaac said:

pgprescott said:

Ozzie_Isaac said:

Pastrami.



40hrs sous vide

Ice bath

1.5hr smoke at 225
Finish with 30min steam bath.

Looks lovely, did it pick up any smoke? 

Nope.  I think I went too heavy on the seasoning and too light on the smoke.  I rushed it, due to some mid-stream f*ups on my part.

The beef was good, but there are some things I will change on my next go around.

Oh well, corned beef is delicious as well. It's a win either way. Plus you get to try again for perfection. Win-Win-Win!

Dyal_SC said:

Going all out and testing my skills. Hot dogs and Pringles. 

im holding out for the hot dog with ketchup flavored pringles

Ozzie_Isaac said:

Dyal_SC said:

Going all out and testing my skills. Hot dogs and Pringles. 

How do you score your hotdogs?

I prefer a nice wide cross-hatch pattern, and little char.

I can’t really tell a difference when I’ve scored them, so I usually don’t do it. Just a hot skillet usually. Char is good. Costco’s Kirkland brand all beef hotdogs have become my favorite. 

Ozzie_Isaac said:

Dyal_SC said:

Ozzie_Isaac said:

Dyal_SC said:

Going all out and testing my skills. Hot dogs and Pringles. 

How do you score your hotdogs?

I prefer a nice wide cross-hatch pattern, and little char.

I can’t really tell a difference when I’ve scored them, so I usually don’t do it. Just a hot skillet usually. Char is good. Costco’s Kirkland brand all beef hotdogs have become my favorite. 

I think the cross-hatch holds condiments better too, but I often forget to score, and thankfully the hotdog gods are a very forgiving lot.  Much nicer than brisket gods.

You have apparently not met my 11 year old daughter. Forgiving is not the term for if her hot dog is not cooked to spec 

Pork tenderloin.  One at 135 and one at 140.  Plan to see which I like best.

JohnInCarolina said:

Ozzie_Isaac said:

Pork tenderloin.  One at 135 and one at 140.  Plan to see which I like best.

How long are you cooking them for?

2.5 hrs is the plan.

Canugghead said:

fishlessman said:

Canugghead said:

I made some wings... dusted with Dizzy Dust and cornstarch, smoked in Traeger 350F about 40 min, dunked in bbq sauce and cornstarch sucked up the sauce like sponge...


Pale in comparison to swmbo's salmon head curry from scratch... she collected pointers from multiple sources, ingredients include tomato, tamarind and coconut milk...

ive never done anything with the salmon head other than the cheeks.  do you braise or bake the whole thing down and flake out the meat or fillet it off first


swmbo did all the work. Clean head, split, leave the brain whole and bone in, set aside. Prep the spices and gravy, kind of runny like thin pea soup. Mix head in gravy, bring to boil and simmer. Deal with the bone as we eat

My Gran used to make a soup/ chowder-ish with catfish heads. I loved it as a kid. Miss her cooking.
Suggested trying to make it for my wife several times over the years, always get told that I would be the only one eating it.

PoppasGrill said:

Canugghead said:

fishlessman said:

Canugghead said:

I made some wings... dusted with Dizzy Dust and cornstarch, smoked in Traeger 350F about 40 min, dunked in bbq sauce and cornstarch sucked up the sauce like sponge...


Pale in comparison to swmbo's salmon head curry from scratch... she collected pointers from multiple sources, ingredients include tomato, tamarind and coconut milk...

ive never done anything with the salmon head other than the cheeks.  do you braise or bake the whole thing down and flake out the meat or fillet it off first


swmbo did all the work. Clean head, split, leave the brain whole and bone in, set aside. Prep the spices and gravy, kind of runny like thin pea soup. Mix head in gravy, bring to boil and simmer. Deal with the bone as we eat

My Gran used to make a soup/ chowder-ish with catfish heads. I loved it as a kid. Miss her cooking.
Suggested trying to make it for my wife several times over the years, always get told that I would be the only one eating it.

I often cook things that only I will eat.  Sometimes others join in once they see it is good, sometimes I toss it all.

JohnInCarolina said:

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Pork tenderloin.  One at 135 and one at 140.  Plan to see which I like best.

How long are you cooking them for?

2.5 hrs is the plan.

I doubt you’ll notice a huge difference between the two.  It’ll be fairly slight I think, but it might be enough where you have a clear preference.  

I preferred the 140.  135 was just a touch too pink and soft for my palate that was raised on shoe leather pork.  It is subtle, but not insignificant.

I seared them both in a pan with just butter.  I think the IT probably ended closer to 140 and 145 respectively.  I will stick with spus vide at 140 from now on.  Unless I try 137, but at that point I expect the little piggy to be more of a factor.

145F is as low as I can go when I cook tenderloin for my relatives. Last time that I did that I marinated them overnight with a wet rub. Then I let the nephew cook them on his Dad’s gasser, loaning him my meat thermometer. They all loved it and now he knows how to do it.

texaswig said:

@Acn looks good what spices did you use? 

@texaswig

Thank you.  The spice rub was tossed with eggplant and red onion prior to broiling them and then sautéed in the stew was made up of cumin, allspice, kosher salt, and pepper.  The stew also had minced cilantro stems and lemon zest and juice.  This is the full recipe:

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