What Are You Chef-ing Tonight, Dr?

Thanks @caliking , nicer than our own grillyard for sure 

@Dyal_SC

Beauty! One for each twin?

Thanks @caliking, actually mine was marinated with soy, white wine, Worcestershire, etc, then smoked lo n slo till very dry. I find gravlax more challenging 

You have a fine dining connoisseur in training for sure  

@Canugghead

Outstanding. You baked tomorrow’s pies today?

@Canugghead... Good lord! Fabulous!!

I need to try your version of lox. The gravlax is stupid easy (non-smoked version)...

Kosher salt 1 part + sugar 2 parts + zest of 1 lemon + stuff (dill, juniper berries, pepper, fennel... whatever strikes your fancy). Mix it all up. I've seen all kinds of variations for salt:sugar - 2:1, 1:1, etc. I don't think there's a wrong way to do it. 

Lay out a large piece of plastic wrap. Spread out 1/3rd of the mixture. Lay a salmon fillet skin-side down over that. Spread the rest of the mix over the salmon. Top with more dill. 

Wrap loosely, leaving the ends open,  so the goo can drain. Place in a glass dish, with weights on top.

 Into the fridge for 36hr-48 hrs (flip it once). Rinse... and done!

MasterC said:

Not wagyu but close

Reverse sear at 220° for forty minutes pulled at 128°

Rested for ten minutes while raising the temperature in the egg. Put the steaks back on, temperature at 600°, and seared about two minutes a side.

Pulled off after internal temperature hit 134°.


 

WOAH that looks so perfect!! I want to make classic steak frites so I have been searching for a cut like this (Deckle or Rib Cap or Ribeye Cap) but no luck

@NDG a locally owned steak house here makes steak frites with flat iron. It is really good.

@caliking, Thanks for the lox recipe.

This is more or less what I follow for lo n slo smoked salmon, like the author says I smoke at least six hours until very dry, forget IT. It tastes great fresh and hot, or cold. I usually make extra for freezing; great for salad, on bagel, or salmon dip.
https://www.nakedwhiz.com/smokedsalmon.htm

caliking said:

Canugghead said:

@caliking, Thanks for the lox recipe.

This is more or less what I follow for lo n slo smoked salmon, like the author says I smoke at least six hours until very dry, forget IT. It tastes great fresh and hot, or cold. I usually make extra for freezing; great for salad, on bagel, or salmon dip.
https://www.nakedwhiz.com/smokedsalmon.htm

Thanks! Its hot enough here, that I may be able to smoke salmon without the BGE Bookmarked to give this a whirl when its a bit cooler. 

Let me know how it goes whenever. fwiw, we are not big salt fans, so I cut it down and over soak/rinse after marinating.

Ragingirishman2 said:

Mississippi pot roast, mashed potatoes, and gravy. No veggies 

I know of at least two fine gentlemen who would fully endorse that approach.