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What Are You Chef-ing Tonight, Dr?

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  • Foghorn
    Foghorn Posts: 9,927
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    Wow @ryantt.  That deserves it's own thread.

    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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  • lousubcap
    lousubcap Posts: 32,790
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    I was gonna say the same thing @ryantt.  Photo three is food porn magazine quality right there.  Was Chef NG involved?
    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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  • ryantt
    ryantt Posts: 2,541
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    lousubcap said:
    I was gonna say the same thing @ryantt.  Photo three is food porn magazine quality right there.  Was Chef NG involved?
    Yes sir, just a quick and easy cook for mom today.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Corv
    Corv Posts: 388
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    Outstanding!
    Somewhere on the Colorado Front Range
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  • lkapigian
    lkapigian Posts: 10,918
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    Dyal_SC said:
    Not @lkapigian worthy, but just finished an 18 day fermentation. Half gallon mason jar’s worth of japs, habs, carrots, onions and garlic. Used some plastic mini bottles that I found on Amazon. Flavor is very garlicky… it’ll keep the vampires away. Got some good heat but nothing crazy. 


    Looks fantastic!
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 32,790
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    @GrateEggspectations and @Thatgrimguy - totally impressive cooks right there.  Turning out great groceries. You each should consider the forum value of a stand alone cook thread next go-round. 
    Looking to boost engagement and your skill set as demonstrated above will enhance the appeal of new eggers.  
    (No corporate shill here-just trying to move this forum off life support.)
    Stay healthy and safe out 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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  • GrateEggspectations
    GrateEggspectations Posts: 9,501
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    @lousubcap

    Thanks, Cap. Appreciate the confidence you put in us. Had been getting a little better about not simply piling on the cooks here, but also don’t want to take disproportionate space on the recent discussions with my threads. 

    I should add that while I had a hand or two in this one, this cook was largely my partner’s idea and initiative. I left out the cookies she made this morning. When word of them got out at the kids’ bus stop, the parents were all clamouring for them and devoured them in short order. She’s on a roll. She was even talking about paella, a challenge we’ve never faced, earlier this week. 

    Speaking of standalones, I think you yourself might be due. 🙂
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  • Botch
    Botch Posts: 15,627
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    Thatgrimguy said:


    I need to try my hand at home-made bagels again; my first effort tasted okay but were lopsided, and made a real mess in the kitchen.  
     
    Also saw something on the 'net that caught my eye: I admit to often baking up a tube of Pilsbury rolls, crescents, grands, whatever they're called.  guy simply placed the tubed dough onto the baking sheet, then sprinkled "Everything Bagel" mixture onto them before baking.  How simple!  
    _____________

    "In the high school halls, in the shopping malls,

    Be cool, or be cast out"  

     -  Rush, Subdivisions 

     



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  • Thatgrimguy
    Thatgrimguy Posts: 4,732
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    Botch said:
    Thatgrimguy said:


    I need to try my hand at home-made bagels again; my first effort tasted okay but were lopsided, and made a real mess in the kitchen.  
     
    Also saw something on the 'net that caught my eye: I admit to often baking up a tube of Pilsbury rolls, crescents, grands, whatever they're called.  guy simply placed the tubed dough onto the baking sheet, then sprinkled "Everything Bagel" mixture onto them before baking.  How simple!  
    So this is my 2nd attempt ever at bagels and finally one I will actually repeat! I was able to use the same dough that the pizza shown was made with. I split half into bagels and half into pizza balls and both came out amazing!! 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • FrostyEgg
    FrostyEgg Posts: 590
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    caliking said:
     Too much to catch up with in this thread!

    potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

    Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.
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  • JohnInCarolina
    JohnInCarolina Posts: 31,242
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    FrostyEgg said:
    caliking said:
     Too much to catch up with in this thread!

    potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

    Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.
    Recipe for salted pots is here:

    https://eggheadforum.com/discussion/1202807/ot-sous-vide-salted-caramel-pots-de-creme/p1

    Just increase the time in the bath to two hours.  This change I’ve learned over time.  

    @caliking has the mango recipe - he will share for sure.  
    "I've made a note never to piss you two off." - Stike
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  • Campbell2N
    Campbell2N Posts: 70
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    DoubleEgger said:
    Not my best effort but it’ll eat. 


    Throw some butter on that and I’d embarrass everyone. Great job!
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  • Dyal_SC
    Dyal_SC Posts: 6,130
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    Pickled red onions are their own food group. I think I could eat them by themselves. Looks awesome @JohnnyTarheel .
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  • johnmitchell
    johnmitchell Posts: 6,643
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    Nice Johnny. No knife and fork needed. I would wolf that down 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • johnmitchell
    johnmitchell Posts: 6,643
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    @Dyal_SC. Craig that plate is crazy good 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • caliking
    caliking Posts: 18,750
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    FrostyEgg said:
    caliking said:
     Too much to catch up with in this thread!

    potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

    Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.
    Mango pots de creme:

    Cream 1.5 C
    Mango puree 1/2 C (maybe increase to 3/4 C?)
    Sugar 1/4 C
    Vanilla splash
    Egg yolks 5
    Pinch of table salt

    Ground cardamom seeds
    Chopped pistachio

    - set SV to 176F.
    - heat cream on medium heat, until it just starts to steam.
    - off the stove, whisk in sugar, vanilla, mango puree.
    - add the egg yolks, and whisk until completely blended. 
    - pour into 4oz mason jars. Screw lids on finger tight. 
    - gently place jars in water bath. SV for 2 hrs.
    - remove, and let cool to RT.
    - refrigerate for 3hrs prior to serving.

    When serving, top  with whipped cream, a pinch or two of ground pistachios, and a teeny smidge of ground cardamom. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TechsasJim
    TechsasJim Posts: 1,951
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    Been sitting on some Elk for a while.   With the Tornadoes that hit and lack of power, went ahead and purposed a couple ground packs for tacos.   
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • Foghorn
    Foghorn Posts: 9,927
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    GrateEggspectations said:
    4lb flat. Cooked sous vide 30 hrs before hitting it with some hickory smoke and spritzing with beer and worcestershire.


    @GrateEggspectations, that looks better on the outside than I would have expected from sous vide brisket.  Did it come out of the bath like that or was that accomplished on the BGE?

    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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  • GrateEggspectations
    GrateEggspectations Posts: 9,501
    edited May 20
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    Foghorn said:
    GrateEggspectations said:
    4lb flat. Cooked sous vide 30 hrs before hitting it with some hickory smoke and spritzing with beer and worcestershire.


    @GrateEggspectations, that looks better on the outside than I would have expected from sous vide brisket.  Did it come out of the bath like that or was that accomplished on the BGE?
    When it comes out of the sous vide, the meat is pretty grey and the fat is gelatinous. Not the most appetizing. The smoking on the Egg dries out the exterior, develops a little bark and imparts the smoke flavour. Also brings it up to temp. 

    As per my recent MO, this piece was a portion of packer that I trimmed, seasoned and vac sealed. Threw it frozen into the SV Friday morning. So convenient. 
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  • Foghorn
    Foghorn Posts: 9,927
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    Got it.  Thanks!

    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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