What Are You Chef-ing Tonight, Dr?

Botch · August 6

Corv said:

I made a meatloaf, using a pound of ground bison, a pound of ground venison and a pound of ground chorizo. The meatloaf otherwise followed my usual recipe.

That line made me chuckle! When I read the first two proteins my brain went "uh, Dry" but then you added the chorizo; oh damn I bet that was good!

Gulfcoastguy · August 6

I have been looking through a chili cookbook. Made turkey pumpkin chili with pinto beans. Saw that a yankee wrote the recipe so I automatically doubled the Chile powder. Should have tripled it. Definitely edible but it looked like dog food so no pics. Next time will either be white chicken chili or one that uses pork tenderloin.

Ike · August 6

GrateEggspectations said:

@fishlessman

Perhaps presumptive on my part, but I’ve taken to buttering and salting my guests’ corn prior to serving. Ensures consistency and deliciousness, and saves them the work at the table.

Get a paint roller pan and put a few sticks of butter in it, melt it and let the guests roll it in and out.
Down here in KY we use elbow cups to catch all of the butter that runs down your arm.

Corv · August 6

After a similar bad experience from my dealer, I ordered directly from Rockwood. The small pieces are the same - it wasn't my dealer after all; it's just over-rated lump. But once I had the bottom and top vents open enough it cooked okay. It lights easily and burns okay, and there are a few large lumps in the bag. But it's mostly inch-sized pieces, more or less.

Incidentally, previously I'd cooked meatloaf direct, and about half the time the bottom would get burned. The rest of the time I'd get a nice crust overall. Indirect promises more consistency.

BeanHead · August 7

Corv · August 7

Nope. I'd bought a couple bags from teh dealer with the same results. People here suggested ordering it direct, which I did. No change.

fishlessman · August 7

BeanHead said:

nice. first time seeing the cut around here was last week, bought all they had and marinaded it, cook half last weekend, the rest goes on this weekend

Dyal_SC · August 7

GrateEggspectations · August 7

@Dyal_SC

Either the twins are getting mighty big, or you are hosting! Way to show the griddle some love.

Dyal_SC · August 7

GrateEggspectations said:

@Dyal_SC

Either the twins are getting mighty big, or you are hosting! Way to show the griddle some love.

They are hungry kiddos. String beans, but muscle heavy. They both eat regular sized meals these days. They started the 1st grade today!

johnmitchell · August 8

@Dyal_SC. Craig that looks amazing. I hope the boys have a great and happy year at school!!

BeanHead · August 8

@fishlessman our Asian market almost always has them frozen but I found these fresh at SAMs (and promptly froze them into smaller units).

caliking · August 8

Nice lookin’ vittles @Dyal_SC !

and, +1 to wishing your boys a great 1st Grade year.

caliking · August 8

Tanghulu test run. Turned out well, but need to figure out how to make the candy shell thinner.

Foghorn · August 8

caliking said:

Tanghulu test run. Turned out well, but need to figure out how to make the candy shell thinner.

I think that is about the 5,367th time that one of @caliking's posts sent me googling to learn something about food in some part of the world where I have not yet traveled.

BeanHead · August 8

Made some tiny lamb t-bones on the MM tonight to serve with salad. 225° F direct with hickory chips for smoke for about an hour. Covered in Italian seasoning, chili flakes, and an Italian flavored salt from one of our favorite butcher shops (loads of fennel pollen). Served with a balsamic glaze on the salad

Image: https://us.v-cdn.net/5017260/uploads/editor/w0/uawb0uz5gwoe.jpeg

caliking · August 8

Oustanding @BeanHead! Fennel pollen is good on so many things.

caliking · August 9

@Foghorn- I also had to google a fair bit to get started. Seems like they are like candy apples, but with other fruits. Had some recently that had an almost paper thin shell, so that's what I'm aiming for.

Paolo · August 9

Doing some improvised grill and s'mores in Shenandoah National Park.

GrateEggspectations · August 9

Paolo said:

Doing some improvised grill and s'mores in Shenandoah National Park.

Puts you in Virginia, no? Just a bit far from home! Do you often travel to the U.S.A.?

hoosier_egger · August 9

Oh yeah

lousubcap · August 9

@BeanHead - love lamb. Aren't all lamb T-Bones tiny?" Sweet plate right there.
@hoosier_egger nice find. Looks like two lefts and one right handed brisket right there. Enjoy!

johnmitchell · August 9

@BeanHead Beautiful plate. We love lamb!!

johnmitchell · August 9

@Paolo. Welcome to this side of the pond👍

johnmitchell · August 9

@hoosier_egger. John standing by for the stand alone thread. Have a great day.

Paolo · August 9

GrateEggspectations said:

Paolo said:

Doing some improvised grill and s'mores in Shenandoah National Park.

Puts you in Virginia, no? Just a bit far from home! Do you often travel to the U.S.A.?

Correct, Virginia. This counts as the fifth time in 3 years, so yes, quite often, as much as I can.
You guys should known that a part of my heart is with this country, as my mother is from Saint Louis MO. No other relatives or any other more worldly interest here, just a profound need to feel a connection to this country that came up strongly in the last few years.

Paolo · August 9

johnmitchell said:

@Paolo. Welcome to this side of the pond👍

Thank you, I love this side of the pond!

DoubleEgger · August 9

Paolo said:

johnmitchell said:

@Paolo. Welcome to this side of the pond👍

Thank you, I love this side of the pond!

I propose a trade…

Canugghead · August 9

Image: https://us.v-cdn.net/5017260/uploads/editor/fq/8qj2ti3d2jkt.jpg

caliking · August 9

Lookin' good, @Paolo !

Hope the weather is cooperating. Camping, and cooking outside, is such fun. I wish I got to do it more.

What Are You Chef-ing Tonight, Dr?

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