What Are You Chef-ing Tonight, Dr?

Botch · March 23

BeanHead said:

Sweet and sour shrimp with rice cakes. Sadly not on the egg just on the stovetop.

Your rice cakes look extremely different from here, but I do live in white-bread Utah.

GrateEggspectations · March 23

Sous vide then torched pork chops, smashed salt and vinegar potatoes (sauce hidden underneath; to die for, and I’m not a potato guy), roasted Brussels sprouts and a homemade salad and vinaigrette. We had also begun prep for a mushroom and pepper sauce for the chops, but only realized we had forgotten it at the eleventh hour.

johnmitchell · March 23

Great looking meal for sure. The radishes look like they fresh out your garden 😋

GrateEggspectations · March 23

@johnmitchell

Thanks. Really like radishes. The crunch and pepper is so refreshing. Oddly enough, though surprisingly fresh, we bought these ones weeks ago. The greens were starting to turn, but they tasted like new.

I love produce that keeps!

BeanHead · March 23

@Botch yes the Asian rice cakes are quite a bit different from the American dry snack.

lousubcap · March 23

@GrateEggspectations - that plate is top shelf. You are cranking out some amazing groceries.

Canugghead · March 23

GrateEggspectations said:

@johnmitchell

Thanks. Really like radishes. The crunch and pepper is so refreshing. Oddly enough, though surprisingly fresh, we bought these ones weeks ago. The greens were starting to turn, but they tasted like new.

I love produce that keeps!

Like @lousubcap said you're on a roll!

Hope you didn't discard 'The greens' in the compost bin, or worse, in the garbage

Try stir frying it with wok seared smashed garlic, a splash of water and salt. Same with pepper plant leaves.

GrateEggspectations · March 23

@Canugghead

Thanks. The radishes themselves were fresh tasting, but the greens of the radishes were not so great. Too bad, as we’re wok’ing tonight. Thanks for the tip.

Canugghead · March 23

@GrateEggspectations too late now, I meant weeks ago!

poster · March 23

Corned beef leftovers from St. Patrick's day were on special. Made a pastrami and tried corned beef burnt ends. They turned out pretty good considering I left the house for 4 hours mid-cook and kinda rushed the finish. Salad was a cucumber/crab concoction. Tasted like a deconstructed California roll without the rice.

Image: https://us.v-cdn.net/5017260/uploads/editor/km/15hypmyfk1w3.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/xl/67w82gkzj2ao.jpg

GrateEggspectations · March 24

Green curry with squid. Sous vided the squid. Torch wasn’t cooperating, so no char.

Image: https://us.v-cdn.net/5017260/uploads/editor/aj/84szsxv78iej.jpeg

johnmitchell · March 24

Looks delicious. Was the squid tender?

GrateEggspectations · March 24

@johnmitchell

Thanks. Big pieces were especially tender, with some of the smaller pieces feeling a little more rubbery than I would have liked.

Canugghead · March 24

@GrateEggspectations Looks good, love the amount of garlic and ginger. btw, taking advantage of red-eye hydro pricing?

lousubcap · March 25

Got nothing on the above but if you like ABT's then give Texas Twinkies a go:
Hutchins BBQ-
https://www.texasmonthly.com/bbq/smoked-in-texas-texas-twinkies-at-hutchins-bbq/
yep-left over brisket and smoked cream cheese-

Image: https://us.v-cdn.net/5017260/uploads/editor/83/wmc72cahxzg3.jpg

And a weak $$ shot-

Image: https://us.v-cdn.net/5017260/uploads/editor/wb/7tjmd5vznbp2.jpg

Definitely a labour (nod) intensive effort but worth it.
This biggest challenge-finding the large jalas in flyover country.
Previous thread here-

Texas Twinkies-BGE style-

GrateEggspectations · March 25

@lousubcap

A true delicacy, right there. Do you par-cook the bacon? Looks to be dialed in on all fronts.

Buckwoody Egger · March 25

holy cow man those look great Cap

and so many other preceding recent cooks are just knockouts. great stuff

Foghorn · March 25

lousubcap said:

Got nothing on the above but if you like ABT's then give Texas Twinkies a go:
Hutchins BBQ-
https://www.texasmonthly.com/bbq/smoked-in-texas-texas-twinkies-at-hutchins-bbq/
yep-left over brisket and smoked cream cheese-

And a weak $$ shot-

Definitely a labour (nod) intensive effort but worth it.
This biggest challenge-finding the large jalas in flyover country.
Previous thread here-
Texas Twinkies-BGE style-

Those are among the best bites of food I've ever had. The competition BBQ team I hang out with makes them when there is an "appetizer" category and they do quite well with them. Similar to the linked article, they look for uniform size (although probably not as big) so that's a challenge. They use competition brisket that has been frozen (when they tried it once with fresh brisket everything got too soggy) and they use a 2:1 ratio of brisket to cream cheese. They do not parcook the bacon. When it is done, the pepper is cooked just right and the filling is warm. Then they glaze them with raspberry chipotle sauce. Highly recommended. Thanks for posting @lousubcap!

lousubcap · March 25

GrateEggspectations said:

@lousubcap

A true delicacy, right there. Do you par-cook the bacon? Looks to be dialed in on all fronts.

I don't par-cook the bacon. the twinkies are "done" when the bacon is rendered to my liking-same method with ABT's.

MasterC · March 25

Great minds think alike. Preparing these for dinner tonight

Cook up some chorizo to mix with the cream cheese seasoned with flatiron garlic jalapeño onion

Stuffed, capped and wrapped in bacon

Dusted with Dr. Grill

Will be using this as the base of my finishing glaze

DoubleEgger · March 25

Looking good @MasterC.

Here’s a piece of unsolicited advice. If you let the bacon get to room temp, it’ll stick to itself so you won’t have to bother with the toothpicks.

lousubcap · March 25

Waiting for the $$ shot with those twinkies. Great eats await!

MasterC · March 25

Marinated mushrooms are on the menu as well.

Buckwoody Egger · March 26

mix of some frenched and regular, either salt + pepper or meat church holy cow then hit with a worcestershire centric marinade sauce thickened up with honey

cook is 450+. i pull around 195+ around 45 minutes. crispy and juicy

CGS spider with a pizza stone helps do higher temp indirect and also not melt the foil.

hit the four on the left with sauce around 175+ t-minus 10 minutes

if anyone wants you to have any less than a hell of a great day, tell ‘em to kiss your ass. thanks for looking

Canugghead · March 27

Nice lollipops @Buckwoody Egger. Love the 'double indirect' execution, got rid of my two Large's and the spider doesn't fit the XL, will have to try using a grid between the firebox and fire ring to hold the stone.

lousubcap · March 27

Great documentation and cook right there. Bonus points for a mid-week banquet.

Buckwoody Egger · March 27

Canugghead said:

Nice lollipops @Buckwoody Egger. Love the 'double indirect' execution, got rid of my two Large's and the spider doesn't fit the XL, will have to try using a grid between the firebox and fire ring to hold the stone.

the “sandwiched grid” double indirect method, assuming no diameter / tolerance issues, is hereby patented for @Canugghead worldwide in all nations imperial or otherwise, current and future forms thereby inheriting the power to enforce all royalties and penalties at the sole discretion of the patent holder and, if applicable, heirs.

on a roll tonight!

dbCooper · March 27

St. Louie ribs from last night. Expected the top rack to be done first, but the bottom two finished about 45 min before the top . . .

caliking · March 28

Righteous, @dbCooper ! I'd house that plate. It has the essentials.

GrateEggspectations · March 28

Had a gluten-free, pescatarian family member among other guests for dinner tonight. Had all the makings of a tuna tataki poke bowl, with the GF version omitting the soy.

What Are You Chef-ing Tonight, Dr?

Comments

Texas Twinkies-BGE style-

Texas Twinkies-BGE style-

Welcome!

Welcome!

Quick Links

Categories