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What Are You Chef-ing Tonight, Dr?

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,843
    edited February 11
    No photos, but a happy accident.

    Using up leftovers from the superbowl party:

    Monday rolled up leftover potato mix from potato skins into tortillas and deep fried them for a tasty dinner.

    Yesterday used a few remaining potatoes and leeks to make a potato and leek soup.  Didn’t realize I had no chicken/veggie stock but had a few containers of seafood stock. Added the seafood stock, some fried mushrooms, and leftover bacon bits to  the soup - tasted it and was shocked.  It tasted like a clam chowder instead of the potato and leek soup I aimed for, the mushrooms even gave a simulated clam texture!  Totally missed the mark on intent, but was a wonderful chowder 🤣🤣🤣

    I would rather light a candle than curse your darkness.

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  • GrateEggspectations
    GrateEggspectations Posts: 11,786
    poster said:
    Tried out the recipe that JFC posted a few weeks back
    J-F-C sounds about right! Looks great. 

    Paging, JIC (@johnincarolina).


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  • Corv
    Corv Posts: 586
    That looks dang good.
    Somewhere on the Colorado Front Range
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  • lousubcap
    lousubcap Posts: 37,065
    Way to excel at that cook.  Nailed it right there.  
    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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  • Mark_B_Good
    Mark_B_Good Posts: 1,657
    poster said:
    Tried out the recipe that JFC posted a few weeks back
    this is genius! Wow.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • Corv
    Corv Posts: 586
    How did you clean the vertical post and its base? Lovely food, by the way!
    Somewhere on the Colorado Front Range
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  • poster
    poster Posts: 1,360
    Corv said:
    How did you clean the vertical post and its base? Lovely food, by the way!
    It actually cleaned up easier than expected. I just scraped off the heavy stuff, let it soak in the sink for 15 minutes, then wiped the rest off with a dish cloth. The plate is 1/4" thick (all I had at the moment) and was sitting on a fire brick. I don't think it ever got hot enough to really get stuff burnt into it.  Temps were around 300-325 the whole cook.
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  • Canugghead
    Canugghead Posts: 13,869
    @poster Nice, when I saw JFC posted his trumpoKing I thought of you making your own since I've seen your metal works,  piece of cake.
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,939
    poster said:
    Tried out the recipe that JFC posted a few weeks back
    Nice!  I love that recipe, the flavors are so great and intense with the pork.  Your tacos look great!
    "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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  • GrateEggspectations
    GrateEggspectations Posts: 11,786
    JohnInCarolina said:
    poster said:
    Tried out the recipe that JFC posted a few weeks back
    Nice!  I love that recipe, the flavors are so great and intense with the pork.  Your tacos look great!
    Can someone please post (repost?) the recipe?
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  • JohnInCarolina
    JohnInCarolina Posts: 34,939
    GrateEggspectations said:
    JohnInCarolina said:
    poster said:
    Tried out the recipe that JFC posted a few weeks back
    Nice!  I love that recipe, the flavors are so great and intense with the pork.  Your tacos look great!
    Can someone please post (repost?) the recipe?
    Here:

    https://carnediem.blog/2022/trompo-al-pastor-tacos-on-your-grill/
    "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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  • GrateEggspectations
    GrateEggspectations Posts: 11,786
    @JohnInCarolina

    Thank you. Bookmarked for my wife’s birthday.
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  • Corv
    Corv Posts: 586
    edited February 14
    Cooked up a 3 lb Wagyu Tri-Tip. Here it is on the Large, bottom side up, with a baking potato.


    And her it is right side up. The potato's been pulled.


    This was the first time I'd cooked a baked potato, oiled in foil. It was excellent. The Sri-Tip was seared at about 700 F for 2 minutes per side. I removed it, cooled the LBGE, and put it back on at 400 F, flipping it every 4 minutes till 132 F internal. 

    The two Combustion remote thermometers worked perfectly.

    The Tri-Tip is in the fridge now. Tomorrow I'll slice it up for sandwiches.

    Incidentally, I started prep at 2 Pm and at 4:15 it was done and off the grill. Prep included adding fresh lump, cleaning the ash out, starting the coals and cleaning the grill. I like to have dinner around 4 Pm when I can.
    Somewhere on the Colorado Front Range
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  • lousubcap
    lousubcap Posts: 37,065
    Great looking beef right there.  Standing by for the $$$ shot.
    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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  • Corv
    Corv Posts: 586
    edited February 14
    I'll be slicing it later today. Should add that the interior was partly still frozen when I put it on the LBGE. I did no seasoning prep before putting it on.
    Somewhere on the Colorado Front Range
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  • JohnInCarolina
    JohnInCarolina Posts: 34,939
    Paolo said:
    Haven't been cooking on the Egg for a while. I've been busy on weekends with volonteering for the Olypics here in Milan.
    A plain, simple cook with what I had on hand: a pork shank, a veal roast and some turkey. 
    Have a great weekend everyone and enjoy the Olimpics!


    Very cool you’re a volunteer for that!  Please tell me you’re one of the drone pilots!
    "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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  • Paolo
    Paolo Posts: 217
    JohnInCarolina said:

    Very cool you’re a volunteer for that!  Please tell me you’re one of the drone pilots!
    Nope. That 'd be fun! I helping with sports equipment handling at the airport. Great fun. You get to see a lot of athletes and nice people.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,786
    Thats really cool, @Paolo. Let me know if you can sneak me into one of the events! 😉
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  • JohnInCarolina
    JohnInCarolina Posts: 34,939
    I’d hesitate to call it cheffing but I’m going to try an anchovy-garlic butter spread on a wagyu ribeye tonight.
    "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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  • GrateEggspectations
    GrateEggspectations Posts: 11,786
    JohnInCarolina said:
    I’d hesitate to call it cheffing but I’m going to try an anchovy-garlic butter spread on a wagyu ribeye tonight.
    Pics please.
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  • Canugghead
    Canugghead Posts: 13,869
    JohnInCarolina said:
    Very cool you’re a volunteer for that!  Please tell me you’re one of the drone pilots!
    Nay, I think delivering free sausage casings on demand can be more fun 😂 
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,939
    GrateEggspectations said:
    JohnInCarolina said:
    I’d hesitate to call it cheffing but I’m going to try an anchovy-garlic butter spread on a wagyu ribeye tonight.
    Pics please.


    Steak went a bit over due to the cut not being terribly thick (few options at the grocery) but the compound butter works very well.
    "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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  • lousubcap
    lousubcap Posts: 37,065
    I would crush that steak!  And anything with anchovies is a winner right out of the gate.  
    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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  • Corv
    Corv Posts: 586
    edited 2:18AM
    Here's that Tri-Tip I made yesterday getting sliced up.

    And here it is in its container, waiting for sandwiches. The sandwiches will be on homemade sourdough, nothing fancy, with a bit of store-bought mayo. As you can see, the Wagyu Tri-Tip is plenty fat; I'll trim some of that out for these cold sandwiches.


    Somewhere on the Colorado Front Range
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