The Vegegrilltarian
The first rule of egg club is: you do NOT talk about egg club.
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What Are You Chef-ing Tonight, Dr?
Comments
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Poke Chop Nite
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^^^^Dude!!!!!^^^^
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Prep work for chili. Bacon, short ribs, shank, and chuck. Rustic, bone in
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Starting with a braise, do I need to chop the peppers
fukahwee maineyou can lead a fish to water but you can not make him drink it -
you seem to have a wok sitting in a [le crueset] dutch oven. Is that just for a wok stand or are you improvising a double boiler or what?~~
Large BGE, Jonesing for a MiniMax -
Seared the meat in a cast iron fry pan and drained it in a paellazaphod said:you seem to have a wok sitting in a [le crueset] dutch oven. Is that just for a wok stand or are you improvising a double boiler or what?fukahwee maineyou can lead a fish to water but you can not make him drink it -
thank you. today I learned something.~~
Large BGE, Jonesing for a MiniMaxThe Vegegrilltarian
The first rule of egg club is: you do NOT talk about egg club. -
Garlic Butter Shrimp with green and aleppo Peppers; just something I made up to use up things in the frig.
"First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
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Finger foods before trunk or treat tonight. First time making hot crab dip (I think). Best thing I’ve made in awhile!
Pic of the crab dip after I heated it back up. The charred cheese on top is the icing on the cake.
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Dish looks amazing, but even cooler is the fact your photos look like kodak prints you scanned in 1997 at Walgreens to post here. How you get that effect is so cool, must be a great photoshop filter.fishlessman said:Starting with a braise, do I need to chop the peppersI would rather light a candle than curse your darkness.
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It’s a Jitterbug phone @Ozzie_Isaac
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Just had the best rib cook of my life by accident.
I have the week off and ribs were sounding good but my freezer dive a couple of days ago yielded two racks...one spare and one baby back. Oh well, I thought I could just roll with it and see what happened.
A couple of hours into the cook I remembered seeing people foil boating ribs so I thought what the hell. Cut up half a stick of butter and a little more rub for each rack and then boated them meat side down for an hour.
Since I had the time, made my own sauce for the glaze. I took the ribs out of the foil, let them go another hour or so, then sauced and let go another hour.
Somehow both spare and baby back came out perfect. Came off the bone clean but not overly soft like foiled ribs. The wife, who before always said she liked baby backs the best, declared her new preference for spares. I'll be doing foil boat again for sure.
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That would be an upgradeDoubleEgger said:It’s a Jitterbug phone @Ozzie_Isaacfukahwee maineyou can lead a fish to water but you can not make him drink it -
I was going for 1975, my camp kitchen is circa 75Ozzie_Isaac said:
Dish looks amazing, but even cooler is the fact your photos look like kodak prints you scanned in 1997 at Walgreens to post here. How you get that effect is so cool, must be a great photoshop filter.fishlessman said:Starting with a braise, do I need to chop the peppersfukahwee maineyou can lead a fish to water but you can not make him drink it -
And the chili rustica
fukahwee maineyou can lead a fish to water but you can not make him drink it -
👆👌 @fishlessman____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@fishlessman - really great looking bowl of chili there.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Bone in ribeyes on the small___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Rack of back ribs, Dizzy Pig Red Eye Express and some hickory chunks. . .
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
@dbCooper- looks like beef back ribs which beat their pork cousins every time. Great bark as well.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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@shtgunal3 - Fabulous looking ribeyes. Hoping the one at the front was yours. 🙂@lousubcap - Yep, beef backs. Neglected to specify that in the post. And for sure better than pork cousins!LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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Made some Philly cheese steak sammies a couple of nights with some leftover boneless chuck short ribs and they were mighty tastey.Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
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My daughter had about 3 ounces of it and the rest was mine. Those beef ribs look amazing.dbCooper said:@shtgunal3 - Fabulous looking ribeyes. Hoping the one at the front was yours. 🙂@lousubcap - Yep, beef backs. Neglected to specify that in the post. And for sure better than pork cousins!___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Gochujang honey garlic wings and some thighs.
~ 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! -
salmon and potatoes will meet broccoli indoors
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ginger beef with snow peas
"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 -
Your freedom hating dishes always look very tasty!JohnInCarolina said:ginger beef with snow peasI would rather light a candle than curse your darkness.
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