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What Are You Chef-ing Tonight, Dr?

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Comments

  • Paolo
    Paolo Posts: 195
    Dyal_SC said:
    Has anyone here ever smoked pork butts before?  About how long?  



    *edit… I’d feel bad if someone here was nice enough to spend the time to explain that. I kid*
    Nearly impossible to find a proper pork butt here except by ordering online (which I don't like). So I actually never smoked one!
    And I'm drooling in seeing your pics
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  • fishlessman
    fishlessman Posts: 34,573
    Paolo said:
    Dyal_SC said:
    Has anyone here ever smoked pork butts before?  About how long?  



    *edit… I’d feel bad if someone here was nice enough to spend the time to explain that. I kid*
    Nearly impossible to find a proper pork butt here except by ordering online (which I don't like). So I actually never smoked one!
    And I'm drooling in seeing your pics
    No pork shoulders.  Just as good. Not as clean of a pull but more flavor
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • bucky925
    bucky925 Posts: 2,052
    Chicken and vanilla pound cake ahead of the  arctic blast.



    The best things in life are not things.  

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  • zaphod
    zaphod Posts: 1,032
    yeah, my vegetarian brain said - "something out of my knowledge base  - flavoured with both chicken and vanilla ... is it chicken stock, or chunks?"
    ~~
    You keep using that word. I do not think it means what you think it means.
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  • DoubleEgger
    DoubleEgger Posts: 19,157
    I made three chicken pot pies with two uncooked ones heading to the freezer for future eats. No time to make them pretty. 


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  • Dyal_SC
    Dyal_SC Posts: 6,533
    Gawjis @DoubleEgger … that X looks like a good aiming spot for my fork. 
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  • Paolo
    Paolo Posts: 195
    edited December 15
    Proteins for lunch, pizza for dinner!



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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,649
    Riff on an Ottolenghi dish.  Stuffed portobello mushrooms - they were on manager special for $2.99 and we had everything else in the fridge - mushroom, onion, celery, habanero, Serrano, celery, oil, yogurt, fried sage leaves, thyme, salt, pepper, Parmesan,  English white cheddar.  Came out delectable.


    I would rather light a candle than curse your darkness.

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  • Corv
    Corv Posts: 565
    Looks pretty darn good. I'm a sucker for lavish, nicely-browned cheese. And mushrooms.
    Somewhere on the Colorado Front Range
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,471
    edited December 17


    4 blues hog rub and sauce
    4 salt pepper to get tossed in franks wing sauce
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  • lousubcap
    lousubcap Posts: 36,724
    Great simple banquet rounding into form right there.  Nice!
    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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  • Botch
    Botch Posts: 17,351
    Korean Hot-n-Spicy Chicken.  Realized I don't have the knife skills to properly julienne a carrot.
     

     

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • GrateEggspectations
    GrateEggspectations Posts: 11,548
    Botch said:
    Korean Hot-n-Spicy Chicken.  Realized I don't have the knife skills to properly julienne a carrot.
     

     

    Love it. Bet that was tasty. 

    Years back, I took a knife skills class that I really enjoyed. I like some recipes just because they allow me to practice. I am in awe of those who can really wield the steel!
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