What Are You Chef-ing Tonight, Dr?

lousubcap · January 11

Bellavista52 · January 11

I never thought of it that way, but I see the point.

Dobie · January 11

WeberWho · January 12

Over the top a$$ blaster chili.

Corv · January 13

This is my second cook on my new Large. The first one was a whole chicken on the Joetiseorie.

This one is the first non-rotisserie cook. I’ve got a tri-tip going. I’d cooked lots of these on my previous Medium before it was broken; it's probably my favorite steak. Here’s the trip-tip on the cast iron grate. It’s the first time for that grate, too, of course.

After resting for 45 minutes, salted, while the LBGE heated up, the tri-tip was seared at 600 for 2 minutes per side - this was the first time I had the Large above 400 - and then cooked at 375-400 for 4 minutes per side until it reached 132 internal. I let it rest for plenty of time and then put it in the fridge. The next day, I removed it and sliced it for sandwiches while it was still cold.
I set the slicer for 1.5mm.

Naturally, I had some on sourdough with mayo, salt and garlic powder. It sure was good!

TechsasJim · January 13

Corv said:

This is my second cook on my new Large. The first one was a whole chicken on the Joetiseorie.
This one is the first non-rotisserie cook. I’ve got a tri-tip going. I’d cooked lots of these on my previous Medium before it was broken; it's probably my favorite steak. Here’s the trip-tip on the cast iron grate. It’s the first time for that grate, too, of course.
After resting for 45 minutes, salted, while the LBGE heated up, the tri-tip was seared at 600 for 2 minutes per side - this was the first time I had the Large above 400 - and then cooked at 375-400 for 4 minutes per side until it reached 132 internal. I let it rest for plenty of time and then put it in the fridge. The next day, I removed it and sliced it for sandwiches while it was still cold.
I set the slicer for 1.5mm.
Naturally, I had some on sourdough with mayo, salt and garlic powder. It sure was good!

Well played! Tri tip is one of my favorites. Never intentionally done one for next day sandwiches but have repurposed leftovers for exactly that. Looks wonderful.

lousubcap · January 13

@Corv Creative cook right there. The sliced pic is great. Way to work your LBGE.

TechsasJim · January 13

Well it doesn’t fit the “tonight” aspect of this thread but this morning. Nothing better than being around a hot griddle when it’s hovering around freezing.

Corv · January 13

It was either -4 or -6 or -7 when I went out to get the paper this morning, depending upon which thermometer to believe. No outside cooking here today!

DoubleEgger · January 13

I love Persian food so I picked up a Pars persian rice cooker. The was my first attempt at tahdig.

Me: Look! There’s another rabbit hole. Let’s go take a peek.

Canugghead · January 13

Damn @DoubleEgger Now I want to visit the local Iranian supermarkets to kick the tires on the real McCoy, not made in China imitation. OTOH the hacker in me is thinking: can I modify one of our many rice cookers to produce the crust?
Edit: Also wondering...cook rice in IP, when ready turn it to Saute and figure out the duration by trials and errors!
Edit2: https://www.foodnetwork.ca/article/instant-pot-sticky-rice/

DoubleEgger · January 13

Canugghead said:

Damn @DoubleEgger Now I want to visit the local Iranian supermarkets to kick the tires on the real McCoy, not made in China imitation. OTOH the hacker in me is thinking: can I modify one of our many rice cookers to produce the crust?
Edit: Also wondering...cook rice in IP, when ready turn it to Saute and figure out the duration by trials and errors!
Edit2: https://www.foodnetwork.ca/article/instant-pot-sticky-rice/

You can get the tahdig in a large nonstick pot. Most of the recipes I found involved using the pot. I bought the cooker because I didn’t have a nonstick pot.

Botch · January 13

DoubleEgger said:
You can get the tahdig in a large nonstick pot. Most of the recipes I found involved using the pot. I bought the cooker because I didn’t have a nonstick pot.

I saw a method to do it in a pot, I think in Cooks Illustrated, but it was kind've involved, balling the rice up in the center, poking holes into it with your fingertip, etc. Haven't tried it myself yet.

GrateEggspectations · January 13

This one’s for @Canugghead.

Canugghead · January 13

@GrateEggspectations Why do you need two ash removal tools? And who cares if the Benzomatic hit the deck since it comes with lifetime warranty, right

Campbell2N · January 14

GrateEggspectations said:

This one’s for @Canugghead.

I am very jealous of your setup. For real looks like a lot like what I saw on my work trips in Europe. Tons of snow here too the last two days! What are you cooking?

Campbell2N · January 14

Whole wheat sourdough loaf. Has flaws but will eat.

DoubleEgger · January 14

Pecan smoked ribs for dinner this evening.

Wooderson · January 14

Way too damn cold out. Cast iron roasted chicken and hassleback potatoes in the oven

Canugghead · January 14

By my better half. Ramen in shrimp shell broth, with homemade shrimp wonton and chili oil.

Image: https://us.v-cdn.net/5017260/uploads/editor/9i/tvx7cyo8i1o7.jpg

lousubcap · January 14

Canugghead said:

By my better half. Ramen in shrimp shell broth, with homemade shrimp wonton and chili oil.

I would crush that-kinda like everything you post here. Congrats to your better half. Nailed that cook and presentation.

Foghorn · January 14

Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.

Canugghead · January 14

@lousubcap thank you kindly...better be lucky than good

Botch · January 14

Foghorn said:

Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.

Just.... dayam....

bluebird66 · January 14

Foghorn said:

Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.

Wow, that looks fantastic!

Ybabpmuts · January 14

Nice chair.

lousubcap · January 14

Foghorn said:

Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.

Way to bring it home! That is quite a photo right there! Meat lovers dish...

My take on paella is just like pizza and the dough, get the rice right and then anything goes.

Foghorn · January 14

Botch said:

Foghorn said:

Texas paella. With homemade venison bratwurst we made 81 pounds today), fajita chicken, competition style pork ribs, a short rib broth and a beef rib on top.

Just.... dayam....

Thanks. It was the near final act of a work retreat at a friend’s ranch. After we got the work done we had a good couple of days of “team building” - making sausage… exploring new beverages… and making the paella.

The paella was a dry run for a rehearsal dinner that were catering in March. My buddy who makes it will use his 37” pan for that one as it makes enough to feed 60. Here are some more pics from yesterday.

Image: https://us.v-cdn.net/5017260/uploads/editor/6r/vnyyuhsu8vtf.jpeg

DoubleEgger · January 14

Lots of awesome in those pics @Foghorn. Need a love button. Likes don’t do this proper justice.

I can’t stop laughing at the “Come at me Bro” look on her face while wielding the knife.

lousubcap · January 14

@Foghorn - Wow, just wow. What a day. Go big or go home right there.

Edit-37 inch pan means one he!! of a paella cooker. Pure Texas style! 🥘

What Are You Chef-ing Tonight, Dr?

Comments

Categories