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What Are You Chef-ing Tonight, Dr?
Comments
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Need to try these!lousubcap said:No cheffing skills ( and have never claimed) but given the soon to be close of the Florida Stone Crab Claw 5/1) season I smashed a few of these:
Wait for shipping deals as the overnight $$ are too far out there especially for flyover country.
However, we enjoy them on an infrequent basis even topping lobster claws and Alaskan king crab legs.
Considered a real reward here and always live up to the expectations. FWIW-I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Top sirloin and a box of Betty Crocker potatoes
Fort Wayne Indiana -
Some cubed steak and Mac n cheese. Made sliders on kings hawaiian rolls with the fried steak.
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@Dyal_SC Nice looking meal there. I can see your food amount growing to keep up with the twins!canuckland
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Mayo + Dijon mustard + lime juice for a dipping saucebubbajack said:
Need to try these!lousubcap said:No cheffing skills ( and have never claimed) but given the soon to be close of the Florida Stone Crab Claw 5/1) season I smashed a few of these:
Wait for shipping deals as the overnight $$ are too far out there especially for flyover country.
However, we enjoy them on an infrequent basis even topping lobster claws and Alaskan king crab legs.
Considered a real reward here and always live up to the expectations. FWIW-
destruction / cracking tips: wear an apron or “not your favorite shirt”. One person crack the whole batch outside for everyone on a wooden cutting board instead of everyone cracking at the dinner table simultaneously. hit first knuckle on the underside, rotate so middle knuckle is “vertical” and one hit does it, rotate so claw is on its side and one hit does it too. Crab claws and forks at the table if necessary. Favorite bite is is usually a knuckle but beginners and kids often prefer the pincher with the cartilage “fin”.
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Wow. Haven't had cubed steak in years. Looks great and brings back childhood memories.Dyal_SC said:Some cubed steak and Mac n cheese. Made sliders on kings hawaiian rolls with the fried steak.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Venison backstrap. A little over on finish temp but still very good and no leftovers.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Made with tenderloin scraps from portioning out. Cooked in bacon fat.
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@DoubleEgger , that’s one chig ol’ bicken. Looks voluptuous and scrumptious.
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Made an apple pie to take to my soon to be 97 year old grandmother in law. She was just released from the hospital and she told me the apple pie there sucked. She taught me how to make pies so I’ll gladly make one for her.
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Little bit of JD oak chips and cattleman’s gold. Trimmed them up a good bit so they were ugly, but very tender and moist. Some of the best country style strips I’ve had. They sliced like butter. Raised direct.
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Kai’s Favourite Sesame-Orange Chicken. Didn’t have any green onions for a garnish, which left me wanting.
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Cottage Pie
I would rather light a candle than curse your darkness.
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That is a pretty presentation! Sounds amazing.GrateEggspectations said:Kai’s Favourite Sesame-Orange Chicken. Didn’t have any green onions for a garnish, which left me wanting.I would rather light a candle than curse your darkness.
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Caveman bone-in sirloin. Looks like Michigan if you ask me -
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@Wooderson - Yes sir! Nailed that cook. Way to preach the caveman message with results like that.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.
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First time cooking beef ribs. They were way easier than I thought they would be. Tasted great, but man are they rich.
Midland, TX XLBGE -
Brisket on a stick right there.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.
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I would smash this. Nicely doneBattleborn said:
Do chopstick count the same as forks? -
Flying solo this week. Made a turkey meatloaf tonight. Took way too long to cook but delivered as usual.
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Ozzie_Isaac said:
I slide my finger under the skin then slowly work around to loosen it up. Then I work it till it is completely off and try to pull the stem out in one piece.Canugghead said:@Ozzie_Isaac curious how you slice your orange. Doing my part to keep the forum alive right @lousubcap?
Edit: I cut at the equator, then each hemisphere into three wedges. Better visual, easier to bite off and chew, less messy. Kind of like slicing beef against the grain.
Then I peel the wedges apart and enjoy. No slicing or tools required.
"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 -
Meatloaf
~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Not worthy of a standalone (certainly not with these photos). Just some maple/dijon salmon, rice and a homemade salad. Hit the spot.
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@GrateEggspectations - selling your photo skills short. Beautiful plate.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.
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@lousubcap
Thank you. Overly generous, as always.I keep meaning to find and watch a good food photo tutorial. Bet there are lots out there.
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