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What Are You Chef-ing Tonight, Dr?
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
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What Are You Buying Right Now? (non-OT version)
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
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Overloaded Paella this PM-
A quick back story: Paella was the cook of choice today. Asked the extended family (older son and wife with 3 granddaughters 2, 4, 6 yo), solo son and SWMBO what they would like: Below are the going-in groceries: Yep- a boat load of inputs: scallops, shrimp, sausage, chix, lots of veggies and garlic (no vampire action…
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OT - What are you doing now? (2025)
Sitting by the fire eating a charcuterie board and hanging out with the wife. This is our tradition :)
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Question on “recomended” IT on beef
Cooked a picanha (sp?) the other day and was told IT should be 125-130 for rare. i took it to 140-145 before pulling it, phone was out of range so didn’t get the alert for at least a half hour before I checked it. After wrapping and letting set for 30 mins or so, we cut into a very rare piece of beef. I enjoyed it, but my…
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In search of recently departed forum heavy contributors
Have not seen any posts from @RRP, @lkapigian, @BeanHead or @dbCooper for awhile. Time to reengage. The pace of this place is around a constant so hopefully nothing serious on the other side. FWIW-
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Daily Despot Update
Draw your own conclusions - is this the America you want? http://www.fs.usda.gov/r03/coronado
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Tom Kha Goong
My wife wanted this tonight, I felt more like wings but you know, happy Wife =
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Butter Keepers - Let The Lottery Begin!!! Plus Room For One More
The butter keepers arrived today. My Uncle ended up sending 11 butter keepers in case one broke. They all made it intact so I have one extra at $60 + shipping. The first to respond to this thread gets added to the bottom of the list, which is: @caliking @Gandolf @lousubcap (2) @kl8ton @Eggdicted_Dawgfan…
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What are you drinking....now?
Deep eddy vodka and tonic. Before that, Austin Amber. Thinking about my punch stogie. (@Fredflintstone thread will not update)
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Lump Charcoal and VOC's
I have found that different brands of Lump Charcoal taint the protein more than others. I just don't enjoy food where this taste exists. This nasty flavor in the meat can't be good on ones body let along of their digestive tract. Is there any data out there that shows what brand/brands of Lump Charcoal with the least VOC…
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Prime rib cooking question x2
Good morning! If I smoke a prime rib to 115, is it safe to pull it and put in the fridge overnight, then finish in the Sous Vide Christmas Day to get it up to 130ish, then a sear back on the egg? It’s a four bone roast so what would be your best guess at time in the water bath. Trying to get some idea on timing everything.…
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Anyone here use an “Instant Pot” for Sous Vide?
My 15-yr-old Aroma rice cooker gave up the ghost. It’s still available for $34, but I checked out some of the “Instant Pot” offerings; right now their smaller 6-qt model is on sale for $99 ($69 off) but it has three times the capacity/size of my Aroma, and only offers two additional functions that I don’t have:…
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16 Mesh Fresh Ground Pepper
Is anyone making their own 16 mesh fresh ground pepper? If so, what sieve are you using and where did you find it?
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Using pure roasted garlic spread in prime rib?
It's been a while since I have posted here. Always found folks here are both friendly and DEEPLY knowledgeable about all things eggy. I'm trying to up my Egging game on smoking prime rib for Christmas dinner. My fam has commented (i.e. complained) in previous years about the slivers of raw hard neck garlic I tucked inside…
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Chicken Stock from a 3-Star Michelin restaurant: 60 minutes, $6
This video was well worth posting in a separate thread: https://youtu.be/3k20zFlbFfE?si=Va9g6x09zQJorBEu Guy gave up on his Chemistry PhD, and got a job in an English restaurant called The Fat Duck, which subsequently was named the best restaurant in the world. The consommé that comes out of it is crystal-clear, and quite…
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whole beef tenderloin
OK gang, help! I am cooking whole beef tendeloin on the egg for christmas. There are not many recipes out there. I need a sure fire recipe for a whole tenderloin.
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Boneless ribeye roast
This was tagged as "roast beef". I think it qualifies as boneless ribeye roast. Coated generously with Badia Brisket Rub for a long 48 ours rest. Smoked for 3 hours at 200 F indirect until core temp reached 120 F. Just a few seconds in caveman style than rest until 135 F internal. Ready to serve. Served with sweet peppers,…
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Two Prime Rib Questions
Good morning everyone! Doing a prime rib for Christmas and have a couple of questions regarding the cut of meat. Is there a major difference between prime and choice with this cut and is the price difference worth it? Also do you prefer the chuck or loin end? Thank you so much for any advice…much appreciated!
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OT - What are you fixing right now?
With all the talent and DIY repair posts lately, I thought it appropriate to start this thread. Maybe it will encourage some to tackle a project. I enjoy seeing the posts! Let's go!