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What Are You Chef-ing Tonight, Dr?
Comments
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Late lunch with just one of them.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
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@MasterC - I didn't get the food out of the egg when it was finished because I was busy but the finish IT of 155 degrees F was right where I wanted it to be.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Not the best pic, but shrimp tacos from last night. Made with a corn salad, avocado and Tapatio. Simple and delicious.
Las Vegas, NV -
I think it just uses linear extrapolation and that’s relatively useless for Q.
Bumper sticker material there!Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Put it in your sig!kl8ton said:I think it just uses linear extrapolation and that’s relatively useless for Q.
Bumper sticker material there!"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 -
braised in apple juice this year with herbs and mustard seeds. seems to remove alot of the salt flavor. will do it again
it dont get much more messy than that
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Trying out these butterflied chicken legs that y’all have been talking about. Mac n cheese in the oven.
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Opening act. Prelude to basic lemon/herb chicken breasts.
LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
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Beautiful. Don’t forget that gorgeous money shot!4TheGrillOfIt said:
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@GrateEggspectations and these were juicy—pulled them at 138F.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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Fail because you don’t have a 12 foot pepper grinder. Love me a caprese thoughTechsasJim said:Opening act. Prelude to basic lemon/herb chicken breasts. -
When you’re all by your lonesome, and your egg is an XL, but you feel like firing it up anyway
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Planning ahead, just bought myself a chimney starterGrogu said:When you’re all by your lonesome, and your egg is an XL, but you feel like firing it up anyway canuckland -
@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason. 😉XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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Taco Tuesday. Finally got Carne Picada (minced steak that is usually pretty chewy) to the consistency I was shooting for. Braised it over a hour with evoo, s&p, onion powder, tiny bit of chili powder, lime juice, orange juice and a little Chimichurri. Finished it at a medium high heat to get some additional caramelization. Flavor was very good and the meat was tender.
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My wife was gracious enough to let me get one, I’m not pushing my luck… yet4TheGrillOfIt said:@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason. 😉
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If you buy a little one you can just shrug and tell her it hatched all on its ownGrogu said:
My wife was gracious enough to let me get one, I’m not pushing my luck… yet4TheGrillOfIt said:@Grogu @Canugghead BGE just happens to have make additional Eggs for this very reason. 😉Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum. -
Messing about with a reverse sear caveman finish-A boneless American wagyu rib eye from Sakura Farms (linked here: https://sakurawagyufarms.com/collections/steaks)Ordered a couple (help the small businesses) as they source from Bearded Butcher (which does not ship direct) and I am not remotely close to local. It was definitely a great flavourful (nod) cut and the marbling was all there. I will have to do a side-by-side (lucky me) with SRF to more fully evaluate. Meanwhile, we ate well.
Into the pit...And the $$ shot-after the flip-crust for the crunch.
Yep-Worth the experiment. To properly run the side-by-side I will have to acquire a few more. I will enjoy that!No affiliation with any products here. FWIW-
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. -
Big bowl of coconut miso ramen with some pork belly burnt ends and asst veg.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
I don't think I can quite convey how farkin' awesome that looks. Bravo!Legume said:Big bowl of coconut miso ramen with some pork belly burnt ends and asst veg.
...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Old-Time Beef Stew from our 1971 Better Homes and Gardens Cookbook.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Early supper. Going to let the rest cool and then food saver most of it.
Edit - I finally figured out that if you have thoroughly cleaned your Smoke Ware Chimney Cap, use the resting time of your following cooks to clean both parts with a partially wet paper towel. Inside and outside of both pieces are so much easier to keep clean that way.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
SSDD. Actually a little different in that this salmon still had skin on. So it could take being closer to the heat and temps were 350ish. Diced zucchini with evoo, s&p in SS baskets. Meets up with rice at the table for a welcome staple. I also find several PBS shows to be very good.
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@Buckwoody Egger - The char on those two pieces of Salmon is making me drool. Also, please share details on that long thin spatula.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
That is bringing it home right there. Nailed it @Buckwoody Egger .
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. -
Noodles, veg and tofu tonight in a massaman curry. Thai basil frozen since summer looks like hell, but has the taste.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Many thanks Cap and Sam. Can’t remember where I got the spatula but looking at the markings and searching a bit I think it is an American metalcraft LT14. 8” of spatula with a slight angle— I love it and let it rest inside the grill when I need to “heat sanitize” if you will. Combine it with long SS tongs and you can work a lot of situations.SamIAm2 said:Also, please share details on that long thin spatula.
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Quick weeknight cook. This is 1/3 of a pork loin marinated and then frozen. Pulled at noon, sous vide to thaw. This is an APL recipe I've shared before.
Used the weber genesis... To light coal.
Smoked about 200 F grate for an hour with some apple chunks.
Pics are reverse order. I had a tiny amount of Mac n cheese shells with Cole slaw.
JW black and water to wash it down.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 |
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