What Are You Chef-ing Tonight, Dr?

kl8ton · April 29

caliking said:

Looks good @kl8ton. I wish we had more opportunities to eat freshly caught fish.

Once @sgh is done with that boat, I assume a forum fishing trip will be arranged!

lkapigian · April 29

Chuck Roll Again , did 6 of these over night about 160 pounds total, no trim no muss no fuss , salt pepper garlic , put in pan and covered about the 20 hour mark , served 300

Canugghead · April 30

Bombdiggity!

GrateEggspectations · April 30

This guy knows where it’s at.

lousubcap · April 30

Masterful! Great cook!

BeanHead · April 30

Bet you didn’t have any complaints in that line @lkapigian ! Makes my breakfast for dinner SV poached eggs with hollandaise on toast look sad.

kl8ton · April 30

BeanHead said:

Bet you didn’t have any complaints in that line @lkapigian ! Makes my breakfast for dinner SV poached eggs with hollandaise on toast look sad.

What is your poaching method?
Do you make your own hollandaise?

BeanHead · April 30

I use a modified Sous Vide hollandaise that cooks at the same SV temp as the eggs. Eggs- https://www.youtube.com/watch?v=jzTSyc6oRLg&pp=0gcJCdgAo7VqN5tD sauce- https://aducksoven.com/recipes/easy-sous-vide-hollandaise/

i don’t use the vinegar in the sauce I use all key lime juice, but that is the flavor profile I grew up with.

kl8ton · April 30

BeanHead said:

I use a modified Sous Vide hollandaise that cooks at the same SV temp as the eggs. Eggs- https://www.youtube.com/watch?v=jzTSyc6oRLg&pp=0gcJCdgAo7VqN5tD sauce- https://aducksoven.com/recipes/easy-sous-vide-hollandaise/

i don’t use the vinegar in the sauce I use all key lime juice, but that is the flavor profile I grew up with.

Thanks. I need a SV!

caliking · April 30

That's some poundage @lkapigian !

looks great. And, I'll bet, very appreciated.

BeanHead · April 30

Image: https://us.v-cdn.net/5017260/uploads/editor/e4/0zyz5lvv7pkh.jpeg

Korean(ish) chicken, hoisin and Old Mother chili crisp cauliflower, and eggplant with just salt and sesame oil. Chicken and cauliflower were 250° for about 2h on the cool side, with a crank to 400° at the end for 20min to crisp everything and cook the eggplant. DH isn’t a fan of cauliflower so he got rice. Finished the sides with a thick soy, green onion, and sesame seeds.

Ragingirishman2 · April 30

I had some brisket trim from 2 weeks ago that I had in the freezer. I opened up the grinder I bought and ground it up to about an 80/20 mix. I fried up a simple cheese burger and it was amazing. A brisket burger is amazing and it was the best burger I think I ever had.

GrateEggspectations · May 1

Ragingirishman2 said:

I had some brisket trim from 2 weeks ago that I had in the freezer. I opened up the grinder I bought and ground it up to about an 80/20 mix. I fried up a simple cheese burger and it was amazing. A brisket burger is amazing and it was the best burger I think I ever had.

Pics or it didn’t happen!

Sounds amazing.

caliking · May 1

Ragingirishman2 said:

I had some brisket trim from 2 weeks ago that I had in the freezer. I opened up the grinder I bought and ground it up to about an 80/20 mix. I fried up a simple cheese burger and it was amazing. A brisket burger is amazing and it was the best burger I think I ever had.

I do not believe you

Kidding. A cheeseburger like that may be on my list of last things to eat before I die.

caliking · May 1

Leftovers from the Japanese-ish cook from the weekend (the kushiyaki… bacon, mushrooms, scallions).

Didn’t skewer, or egg, the groceries as I would have preferred. Dressed with Bachan’s and some other stuff, then broiled in the big clock.

Ended up kinda wet, but turned out to make for a nice sauce for 7-minute eggs. I liked the colors, so thought I’d post it.

johnmitchell · May 1

@caliking I would inhale that probably just using a spoon 😋😋

BeanHead · May 1

Wow @caliking I want that on top of the brisket burger @Ragingirishman2 made.

Ragingirishman2 · May 1

caliking said:

Ragingirishman2 said:

I had some brisket trim from 2 weeks ago that I had in the freezer. I opened up the grinder I bought and ground it up to about an 80/20 mix. I fried up a simple cheese burger and it was amazing. A brisket burger is amazing and it was the best burger I think I ever had.

I do not believe you

Kidding. A cheeseburger like that may be on my list of last things to eat before I die.

It was really good, and the texture of the burger was next level. I didn’t think it was going to be anything special so I didn’t get a pic. I’m doing another one today so I’ll get one as “proof of cook”. 😀

Ragingirishman2 · May 1

Made another burger for lunch. 5.5oz patty pre-cook, with some W sauce and seasoned with Gibsons seasoned salt, slice of Kraft American cheese and some raw diced white onion. Toasted bun with a burger sauce I made. Ketchup, mayo, meat church voodoo and some cholula original hot sauce.

fishlessman · May 1

thats one mouthwatering juicy looking burger

caliking · May 1

Ragingirishman2 said:

Made another burger for lunch. 5.5oz patty pre-cook, with some W sauce and seasoned with Gibsons seasoned salt, slice of Kraft American cheese and some raw diced white onion. Toasted bun with a burger sauce I made. Ketchup, mayo, meat church voodoo and some cholula original hot sauce.
...

I want to eat my screen

GrateEggspectations · May 1

@Ragingirishman2

Love it.

Botch · May 2

Grilled Conecuh Sausage with Loubia (Moroccan white bean stew)

Image: https://us.v-cdn.net/5017260/uploads/editor/zd/v7ptwriju239.jpg

I went thru the sausage section of my Commissary carefully this week and found Conecuh-brand sausage, which I remember a couple folks here recommending. Also wanted to try the bean stew recipe, from the Spain on a Fork channel. Both were great.

GrateEggspectations · May 2

Looking good, @botch. Love the finish you got on those sausages.

johnmitchell · May 2

Beautiful plate @Botch

shtgunal3 · May 2

Botch said:

Grilled Conecuh Sausage with Loubia (Moroccan white bean stew)

I went thru the sausage section of my Commissary carefully this week and found Conecuh-brand sausage, which I remember a couple folks here recommending. Also wanted to try the bean stew recipe, from the Spain on a Fork channel. Both were great.

That’s Alabama sausage. I’m surprised you found it near you.

DoubleEgger · May 2

shtgunal3 said:

Botch said:

Grilled Conecuh Sausage with Loubia (Moroccan white bean stew)

I went thru the sausage section of my Commissary carefully this week and found Conecuh-brand sausage, which I remember a couple folks here recommending. Also wanted to try the bean stew recipe, from the Spain on a Fork channel. Both were great.

That’s Alabama sausage. I’m surprised you found it near you.

That’s LA sausage. The good stuff.

shtgunal3 · May 2

Lower Alabama….. you are correct. Made in Conecuh County

DoubleEgger · May 2

shtgunal3 said:

Lower Alabama….. you are correct. Made in Conecuh County

Both sides of my family are from LA. Conecuh and Snowdens were staples at my grandparents.

shtgunal3 · May 2

DoubleEgger said:

shtgunal3 said:

Lower Alabama….. you are correct. Made in Conecuh County

Both sides of my family are from LA. Conecuh and Snowdens were staples at my grandparents.

I’ve been through Conecuh a few times. The storefront has been closed every time. I’ll stop in someday but it is sold everywhere around here. I’m roughly 3 hours north of them.

What Are You Chef-ing Tonight, Dr?

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