What Are You Chef-ing Tonight, Dr?

JohnInCarolina · January 26

lousubcap said:

That's got to be the end game vertical presentation. No way you can fit that erect rig on a LBGE without serious rejiggering or I have been missing the mark for years.
Great outcome!
Once again another cook that deserves a stand-alone thread.

It fits inside a Large actually. You have to put it right on top of the plate setter and make sure it’s centered but it’s not too difficult.

lousubcap · January 26

No air gap to the platesetter? Bottom did not get burned?
Great cook right there @JohnInCarolina.

JohnInCarolina · January 26

lousubcap said:

No air gap to the platesetter? Bottom did not get burned?
Great cook right there @JohnInCarolina.

I did use a small air gap, but I’m not sure it’s needed. The very start of the pile is the bottom portion of a pineapple, which seems to provide a pretty good heat shield.

JohnInCarolina · January 27

Dirtied up some Momofuku noodles with some leftover al pastor pork, in the wok

Image: https://us.v-cdn.net/5017260/uploads/editor/1k/qzc5ik6tg4dj.jpeg

CodyA88 · January 27

looks incredible.

Hook_emHornsfan_74 · January 27

JohnInCarolina said:

Dirtied up some Momofuku noodles with some leftover al pastor pork, in the wok

I love their noodles. I always add whatever left over protein that's in the fridge plus some veggies.

LetsEat · January 31

Comfort cooks for my family as we avoid the cold and snow.

Image: https://us.v-cdn.net/5017260/uploads/editor/cc/ae77tnxzd9my.jpeg

WestAusEgg · February 1

First cook on my brand new large egg! Mediterranean spiced butterfly lamb.. forgot to take a plate photo in all the excitement!

Image: https://us.v-cdn.net/5017260/uploads/editor/9d/fiinh3ofcv8j.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/dx/uas0gmfbz33t.jpeg

JohnInCarolina · February 2

Filets

GrateEggspectations · February 2

JohnInCarolina said:

Filets

Controversial, I know, but they’re my favourite steak.

Yours looks great.

GrateEggspectations · February 2

Had some knockwurst, cabbage and veggies on hand, so soup it was.

MasterC · February 3

Sous vide carrots are the bomb

GrateEggspectations · February 3

MasterC said:

Sous vide carrots are the bomb

What a meal. Steak looks incredible.

How did you finish the carrots? I usually get them into a searing hot pan with honey and butter, which makes for a great result.

MasterC · February 3

Thank you.

WestAusEgg · February 4

Hi all, after my egg accessories spending spree this afternoon, I stopped by the butcher and picked up a bone in rib eye to reverse sear. I'm not the biggest reverse sear fan but thought I would try it out on the egg.

Coated the steak in Lane's BBQ Prime rub and then cooked it on the indirect side until medium rare. Then I took it out to rest while I opened both vents to get the egg ready for searing.

Seared it on both sides for a minute or so and then served it with some chips and kale, pea and zucchini salad.

Not too bad for my first try... 7 out of 10.

Photos not in order for some reason.

Image: https://us.v-cdn.net/5017260/uploads/editor/pg/s9qon5pq6lrc.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/rt/iq6so0r04hoj.jpeg

lousubcap · February 4

Way to get after it right there, @WestAusEgg. Beautiful crust as well.

MasterC · February 5

Looks delicious, awesome wait till you know what you're doing. Joking aside looks great

WestAusEgg · February 7

Beef ribs..very nice 😄

Image: https://us.v-cdn.net/5017260/uploads/editor/70/9ltrzecmpeak.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/oe/vb7fd9s0fctx.jpeg

lousubcap · February 7

Beef ribs beat their pork cousins every time. Great looking banquet right there @WestAusEgg!

johnmitchell · February 7

@WestAusEgg. Not sure if I said welcome but anyway Welcome!!! You are cranking out some great looking cooks. Enjoy and have fun👍

GrateEggspectations · February 7

You’re on a roll, @WestAusEgg

WestAusEgg · February 8

Thanks all! Time to expand my repertoire and learn how to use a wok and cast iron pot on the egg. Fun times ahead 🥳

Buckwoody Egger · February 8

flank steak and foil pouch soil oysters

GrateEggspectations · February 8

Burger from scraps of a tenderloin breakdown. Topped with crispy bacon and all the fixings. Side of salad and salt and vinegar smashed potatoes.

Image: https://us.v-cdn.net/5017260/uploads/editor/pb/ocivpqkigu20.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/wl/63mq5dy206br.jpeg

lousubcap · February 8

@GrateEggspectations - you really need to post these great cooks as stand-alone cooks to set the hook for more forum traffic. Middle photo for the magazine quality win. Sweet!

johnmitchell · February 8

@GrateEggspectations. That’s one tasty sounding burger and love the spuds😋

bluebird66 · February 8

@GrateEggspectations. That's one fine looking burger.

BeanHead · February 8

Image: https://us.v-cdn.net/5017260/uploads/editor/e0/x8q5b5k34x4c.jpeg

Was gonna make Cap happy with a stand alone thread on smoking cheddar… then a temp spike created a huge mess and a new menu item for this evening. My DH is excited about fondu.

GrateEggspectations · February 9

Korean wings (https://mykoreankitchen.com/air-fryer-chicken-wings/), Parmesan Brussels Sprouts (https://sammymontgoms.com/parmesan-brussels-sprouts/) and kettle chips.

SamIAm2 · February 10

After way too many sub 40 degree nights in my Florida location, I finally got out on the deck to cook two packages of Concuh Hickory Smoked sausages. Cut up several and added to Bush's Grillin' Beans (Burbon & Brown Sugar) for tonight's meal.

Image: https://us.v-cdn.net/5017260/uploads/editor/dr/0rin0o85lukw.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/05/vm0vmwtwk39e.jpg

Grass really stressed after all the sub freezing nights here. May come back in spring. Will turn the sprinkler system back on tomorrow.

What Are You Chef-ing Tonight, Dr?

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