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What Are You Chef-ing Tonight, Dr?

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  • fishlessman
    fishlessman Posts: 32,776
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    Botch said:
    @smbishop's Hatch chile thread got my mouth watering, so a couple days ago I cooked up a batch of green chile again, made Huevos Rancheros the last two mornings.  
    As usual, it's not really very photogenic, but dayam its delicious!  
     

     
    Best Breakfast possible!  

    still have one of those plates in the rack, best plate i own. thats a killer breakfast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 18,731
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    That looks outstanding @Botch !

    #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: 18,731
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    Very nice @Canugghead. Good use of the Grillgrates :smile: Also, that's a pretty beefy looking grid/grate. 

    What did you think of the chokha? We had not had the eggplant version before, but liked it quite a bit. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 32,776
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    Ozzie_Isaac said:
    GrateEggspectations said:
    @Ozzie_Isaac

    Please keep us posted. 
    Flavors came out on point.  Doesn't look pretty, but super tender and flavorful.  I was worried because the harch chilis this year were very hot and my family doesn't like heat.  Confit really killed the heat.



    i have that plate too
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 11,541
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    caliking said:
    Very nice @Canugghead. Good use of the Grillgrates :smile: Also, that's a pretty beefy looking grid/grate. 

    What did you think of the chokha? We had not had the eggplant version before, but liked it quite a bit. 
    Choka is good, don't know how the 'real' thing tastes though.

    During my stint at the bbq place, I collected a pile of these 9mm SS grids. They were retrieved from retired Weber gassers (typically 15-20 yo) before they were scraped. Indestructible. I've retrofitted them on about half a dozen of gassers/pellet-poopers, still have enough for couple more.
    canuckland
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  • MasterC
    MasterC Posts: 1,375
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    Cheddar cheese stuffed Cheddar cheeseburger 

    Fort Wayne Indiana 
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  • lousubcap
    lousubcap Posts: 32,415
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    MasterC said:
    Cheddar cheese stuffed Cheddar cheeseburger 


    Hope you grabbed a $$$ shot of that burger.  The above pic is mouthwatering.  Beautiful.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • caliking
    caliking Posts: 18,731
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    Campbell2N said:
    Baguette pizzas, AKA the best bagel bites ever. GOAT pizza sauce I’ve ever made and fresh vinaigrette on the salad. 
    Beautiful!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MasterC
    MasterC Posts: 1,375
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    First run smoking on the meadow creek 




    Fort Wayne Indiana 
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  • lousubcap
    lousubcap Posts: 32,415
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    @MasterC - nailed it right out of the gate.  Nice ring as well.  Sweet!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TechsasJim
    TechsasJim Posts: 1,909
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    Been 105-108 for weeks.  Haven’t touched the Egg in a month.   Haven’t wanted to be near an oven/stove either.  However today begins college football so that moved the needle for me.  

    Simple baby backs and brisket flat.  

     
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 30,985
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    "I've made a note never to piss you two off." - Stike
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  • johnmitchell
    johnmitchell Posts: 6,583
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    On my travels I found some great pork products at a general store in Goldsboro NC. I plan to work these two together tonight.
    Served with a scalloped potato dish 



    Greensboro North Carolina
    When in doubt Accelerate....
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  • Canugghead
    Canugghead Posts: 11,541
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    johnmitchell said:
    On my travels I found some great pork products at a general store in Goldsboro NC. I plan to work these two together tonight.
    Served with a scalloped potato dish 



    Going to be a porky night! We got invited for dinner tonight, it'll be organic smoked ham from a local farm, and home grown lettuce-tomatoes-blackberries salad.
    canuckland
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  • shtgunal3
    shtgunal3 Posts: 5,663
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    Got a late start but this happening.

    ___________________________________

     

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

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  • lousubcap
    lousubcap Posts: 32,415
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    Those shorties are lookin great right there @JohnInCarolina.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 32,415
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    Brisket flat-nailed it.  Nice ring as well. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • shtgunal3
    shtgunal3 Posts: 5,663
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    JohnInCarolina said:

    Giddy Up

    ___________________________________

     

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

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  • Canugghead
    Canugghead Posts: 11,541
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    johnmitchell said:


    Pork chop, scalloped potato, Cherokee purple tomato off my vine and apple sauce on the side. Fantastic!!😋


    That's definitely fine China worthy.
    canuckland
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  • Ybabpmuts
    Ybabpmuts Posts: 943
    edited August 2023
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    My daughter worked at Ohana in town, it's a poke bowl place, and they had that spam masubi there too. I just couldn't do it. I know spam is a big thing in Hawaii, but it's too close to scrapple for me, which is made of beaks, lips, and various ass. It's ground fine and all that, but when you eat it you still get this whiff of ass, then lips, and then beaks, in that order. So you get a feeling that your eating a ground up animal from the ass to the head. Very unnerving.

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  • lousubcap
    lousubcap Posts: 32,415
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    Having spent a few years in Hawaii, spam is king.  Enjoy it for what it is and the many creative ways it is incorporated into food dishes.  The salt content is a bit heavy but there you are.  FWIW-
    @caliking - a beautiful plate right there. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Grogu
    Grogu Posts: 125
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    Ybabpmuts said:
    My daughter worked at Ohana in town, it's a poke bowl place, and they had that spam masubi there too. I just couldn't do it. I know spam is a big thing in Hawaii, but it's too close to scrapple for me, which is made of beaks, lips, and various ass. It's ground fine and all that, but when you eat it you still get this whiff of ass, then lips, and then beaks, in that order. So you get a feeling that you’re eating a ground up animal from the ass to the head. Very unnerving.

    Just ate at an Ohana recently in Portsmouth NH. Didn’t have the musubi, but I did have Spam in my poke bowl! It was great guilty pleasure food.
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