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What Are You Chef-ing Tonight, Dr?

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Comments

  • zaphod
    zaphod Posts: 1,012
    I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

    not true :( 
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    zaphod said:
    I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

    not true :( 
    I hear you. While I have no direct evidence, anecdotally, I feel like some brands hold together much better than others. Two reasons I like to pan fry: i) If the cheese goes soft and gets melting, I don’t lose any of the goodness; and ii) the pan provides for a great, even browning. I still do them on the grill regularly without incident, but I know what you mean and I have had some make an escape through the grates. Did the halloumi at about 2 on my electric stove - though that’s a 15min preheat on a heavy cast iron, so plenty hot. 

    If it helps, this Saputo halloumi had great structural integrity throughout the cook and was from Costco.


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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    Stuffed chicken breast. Wow, so good. 
    XL BGE
    Plainfield, IL.
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  • zaphod
    zaphod Posts: 1,012
    GrateEggspectations said:
    zaphod said:
    I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

    not true :( 
    I hear you. While I have no direct evidence, anecdotally, I feel like some brands hold together much better than others. Two reasons I like to pan fry: i) If the cheese goes soft and gets melting, I don’t lose any of the goodness; and ii) the pan provides for a great, even browning. I still do them on the grill regularly without incident, but I know what you mean and I have had some make an escape through the grates. Did the halloumi at about 2 on my electric stove - though that’s a 15min preheat on a heavy cast iron, so plenty hot. 

    If it helps, this Saputo halloumi had great structural integrity throughout the cook and was from Costco.


    i also use saputo brand, but a different variant that Superstore sells. that might be related to the problem, but always get the same pkg with varying results, so who knows.

    I heard that some haloumi uses a goat and cow milk blend, just enough goat to be called haloumi, but not as good as the pure.  This is just a good reason for me to finally get to that greek deli :) 
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    zaphod said:
    son's final concert of the year, needed a quick and easy casserole that could be made in advance so that the egg can cool before we head out - M&C to the rescue. 


    That looks mighty good. What does your son play?
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  • zaphod
    zaphod Posts: 1,012
    trumpet, just like his old man. The difference in his band teacher vs the one last year is remarkable in the improvement we've seen in him - and the attitude he has.  still a ways to go (in both :) ) but as long as there is progress I can say work in progress.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • lousubcap
    lousubcap Posts: 36,662
    Top shelf groceries across the spectrum. Now for the shameless request going forward, in the interest of growing forum participation please take the extra effort to post a standalone thread about the cook.  
    You know the value of the enticement of exposure to something new. 
    Perhaps a few will be lured into the ever present rabbit hole vortex-topics random but with strong attraction!  And then get to experience the joy? of the sound of discretionary income being sucked from the wallet.   B)
    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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  • bubbajack
    bubbajack Posts: 1,166
    GrateEggspectations said:
    Used the point from Saturday’s brisket cook for some burnt ends. Served with salad and pan fried halloumi. 


    Yes Sir!
    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"


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  • DoubleEgger
    DoubleEgger Posts: 19,139

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  • shtgunal3
    shtgunal3 Posts: 6,134

    And baked taters on the pellet pooper

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lousubcap
    lousubcap Posts: 36,662
    @Foghorn - the above shapes up like your "welcome to campus and life" med student banquet.  
    Regardless, you should strongly consider a stand-alone finish thread but at least one for next year.  
    No, I am not the forum nazi police rep, just trying to entice more participants.   =)

    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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  • caliking
    caliking Posts: 19,779
    Foghorn said:
    Wagyu Picanha tonight. 

    3 briskets and 18 racks of ribs tomorrow. 
    Giddy up!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 7,355
    @Foghorn. Fantastic looking plate😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,223
    Thanks @johnmitchell.  You’ll likely appreciate it that we drank a pinotage with it. 

    The potatoes au gratin were amazing as was the panzanella that was made with tomatoes from our hosts’ garden.  I just cooked the meat.  It was phenomenal - from Palmaz Vineyard’s Brasas Beef collection.  By far, the most tender Picanha I’ve ever eaten.  

    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: 36,662
    Now that is enjoying the finer things in life right there @Foghorn.  Beautiful.  
    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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  • Dyal_SC
    Dyal_SC Posts: 6,526
    You guys have been busy!  Everything looks awesome. 

    Made some simple hibachi tonight. Fried rice not pictured.  

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  • johnmitchell
    johnmitchell Posts: 7,355
    @Dyal_SC Craig in this heat simple is good. Looks like a feast awaits 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Dyal_SC
    Dyal_SC Posts: 6,526
    johnmitchell said:
    @Dyal_SC Craig in this heat simple is good. Looks like a feast awaits 😋
    No kidding, humid too.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    GrateEggspectations said:
    (yoghurt marinated)


    Nod
    "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
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  • Dyal_SC
    Dyal_SC Posts: 6,526
    GrateEggspectations said:
    …orzo and veg for the kids.  

    I’ll give you a nod for this as well. Can’t get my kids to eat veggies currently … they’re little detectives for all things veggie. 
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