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Jim
04-30-2012, 09:08 AM
Nice looking eats gents!

Duckfat
04-30-2012, 09:55 AM
I told my wife that when we buy a house, a BGE is part of the deal... no BGE = No House...

I want one soooo bad :p

LOL I just tell the my wife no kitchen goodies for me....... no shoes or purses for you! :D
Great looking food. I did some Mahi on the BGE the other night over apple wood.

Dave

Johnny.B.Good
04-30-2012, 12:42 PM
I hope you were having friends over Jason!

AFKitchenknivesguy
04-30-2012, 02:37 PM
Just the GF over, the rest is workday food. I think the biggest turn point for me with the BGE was when I started following tips from people here on how to maximize it's efficiency. I made lots of mistakes, but after many attempts I am learning the ebb and flow of how it works. My biggest issue right now is I am starting to wish I got the XL versus L model.

Deckhand
05-01-2012, 01:40 PM
Just did fish on the BGE tonight. To be honest, I'm not sure if I'm sold on the BGE yet. Have had it a month so far.

On the other hand, fava beans hit our market today.....made bruschetta with fava, peas, parm, mint and topped with Burrata....pretty much anything with grilled bread is a winner.

Might try alder or cedar planking like this
http://youvegottotastethis.myrecipes.com/taste_this/2010/07/tales-from-the-big-green-egg-planked-salmon.html

Or tossing some alder wood chips in.

Also, some people seem to like these seasonings.
http://www.dizzypigbbq.com/HTMLrubs/tsunami.html

Good luck.

add
05-01-2012, 02:43 PM
http://i1254.photobucket.com/albums/hh603/nitetrain16/100_0754.jpg

Smoked venison sausage w/raw serranos, olive oil and thyme baked potatoes/onions/yams, and egg...

SpikeC
05-01-2012, 03:46 PM
Drool worthy!

Jim
05-01-2012, 05:39 PM
OH my! thats right up my alley!

Johnny.B.Good
05-01-2012, 06:31 PM
Not sure what all is on that plate, but it looks fantastic.

ptolemy
05-01-2012, 06:38 PM
Not sure what all is on that plate, but it looks fantastic.
Looks like 2 eggs, sunny side up
cubed roasted potatoes with mushrooms?
blood sausage?
peppers?
spinach and scallions?>:)

Lucretia
05-01-2012, 06:43 PM
Now I'm starving, and it won't be time to eat for a couple of hours. Looks wonderful! Do you make your own venison sausage?

Description right under the photo.

Johnny.B.Good
05-01-2012, 06:47 PM
Description right under the photo.

:O

SpikeC
05-01-2012, 06:54 PM
I thought that the description was pretty clear......

Johnny.B.Good
05-01-2012, 07:13 PM
I thought that the description was pretty clear......

I just didn't see it.

Blinded by the photo I guess.

Namaxy
05-01-2012, 07:43 PM
Might try alder or cedar planking like this
http://youvegottotastethis.myrecipes.com/taste_this/2010/07/tales-from-the-big-green-egg-planked-salmon.html

Or tossing some alder wood chips in.

Also, some people seem to like these seasonings.
http://www.dizzypigbbq.com/HTMLrubs/tsunami.html

Good luck.

Thanks Deck!!

To be more specific, it's not the recipes, but the fire control. I'm not used to adjusting temps and flame level at the higher temp range with just air. I'm very comfortable using an offset smoker, and controlling the temps in the low 200's by adjusting the air inlet and the flue. And when I'm in the mood for 'easy-mode' I use my Cookshack (which I'll agree feels like cheating). In the past, when I wanted pure charcoal/wood grilling, I used a Cajun grill. I love how quickly you can raise and lower the flame...the downside is you use a boatload of charcoal, and it's hard to retain heat for long cooks. That's what attracted me to the BGE. I'm still in the learning mode.

ptolemy
05-01-2012, 08:06 PM
I thought that the description was pretty clear......
Assumption is thta Johnny and actually read past that deliciousness! :)

SpikeC
05-01-2012, 08:54 PM
Sorry no pictures, the battery died, butt I did some sockeye salmon on the BGE with some EVOO, chopped garlic, pepper and a pinch of herbs de province, and dished onto some cannellini bean stoup with BBQ rib meat.

Deckhand
05-01-2012, 09:09 PM
Sorry no pictures, the battery died, butt I did some sockeye salmon on the BGE with some EVOO, chopped garlic, pepper and a pinch of herbs de province, and dished onto some cannellini bean stoup with BBQ rib meat.

That makes me hungry without the pics. Sounds great!

SpikeC
05-01-2012, 09:14 PM
BURP!!

add
05-01-2012, 11:17 PM
Now I'm starving, and it won't be time to eat for a couple of hours. Looks wonderful! Do you make your own venison sausage?
I "harvest", ok... take/hunt, field dress, and on occasion, butcher my own deer.

In this case, the venison was rendered by a local shop where you are able to choose how you want the meat processed.
Choices include roasts, steaks, chops, maple or spicy sticks, jerky, brats, etc.


Description right under the photo.
Yep :):

Smoked venison sausage w/raw serranos, olive oil and thyme baked potatoes/onions/yams, and egg.

The potato, yam, and onion concoction is basically an idiot proof, healthy, and very tasty recipe.
They go over well in our busy household. It keeps & reheats well for breakfast, lunch, or dinner...
The best part of that dealio is all the cutting involved. :knife:

eshua
05-05-2012, 01:10 AM
Cell phone camera's and linking img I might fail...but morels + nigiri is an easy win.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/467047_10101328942086287_8648412_68285947_15122281 34_o.jpg

SpikeC
05-05-2012, 12:36 PM
Very stylish!

GlassEye
05-06-2012, 05:12 PM
Lunch at home today: gazpacho garnished with asparagus and chive flowers.
http://i821.photobucket.com/albums/zz133/glasseye72/Food/_DSC2390.jpg

GlassEye
05-06-2012, 05:15 PM
Cell phone camera's and linking img I might fail...but morels + nigiri is an easy win.

That looks quite good.

Johnny.B.Good
05-06-2012, 06:24 PM
GlassEye, I need your garnishing skills!

GlassEye
05-06-2012, 11:15 PM
GlassEye, I need your garnishing skills!
Haha, thanks.

Jim
05-07-2012, 02:30 PM
With all the wonderful plating posted recently- I offer this hot mess for your comic relief- Angus porterhouse reverse seared to Deliciousosity.

http://badgerandblade.com/gallery/displayimage.php?imageid=35405

Johnny.B.Good
05-07-2012, 03:02 PM
Is that a bunch of caramelized onions on top Jim?

Looks delicious.

Mucho Bocho
05-07-2012, 04:42 PM
I made MeatHeads www.amazingribs.com Steak Burgers. Reverse burger cooking technique. Starts with ground chuck steaks (30% fat), cubes, partially frozen, hand made into 10 OZ pattys. Cook off heat until internal is about 100, the flip carefully over to the high heat side for a quick flash. This is how they started. Note how dry and tight the meat is ground.

http://i1051.photobucket.com/albums/s426/dennismpintoii/groundchuck.jpg

Jim
05-07-2012, 04:57 PM
Is that a bunch of caramelized onions on top Jim?

Looks delicious.

Vidalia Onions and mushrooms indeed.

MB that meat looks great out of that grinder. Just pass me a bowl of it with a raw egg yolk on top.

Mucho Bocho
05-07-2012, 07:19 PM
Jim, Nothing like a properly chilled hand crank. In fact, I use my stones to flatten both the blade and die before grinding. Then crank the nut that holds the plate as hard as I can, then back off a little. People get so worked up about not having to do the "work" of grinding meat.

Five pounds took me ten minutes without one bit of meat smear. Try that KA attachments. Trick is well marbled cold meat that has been washed and pat dried. Use a cold/sharp manual grinder or dedicated metal grinder then move the ground meat back into the cold as quickly as possible. Then clean up. Keep it clean, quick and cold.

Crothcipt
05-08-2012, 01:43 AM
yep keeping everything cold is the biggest part. I had a friend that would do huge amounts of burger. When his die would get warm he would change it out for a new one. He had 3 or 4 in the fridge all the time.

Lucretia
05-08-2012, 11:58 AM
My perfect week of meals would be 2 nights at Jim's house, 2 nights at bieniek's house, and rotate the other 3 nights among everyone else.

bieniek
05-08-2012, 04:30 PM
Deal, but I go to Jims the two other nights with ya

Shinob1
05-08-2012, 04:40 PM
I just want to be at one of your houses when you cook something on the Big Green Egg. I keep reading all about those things and the food you all make looks so good!

Deckhand
05-08-2012, 07:48 PM
With all the wonderful plating posted recently- I offer this hot mess for your comic relief- Angus porterhouse reverse seared to Deliciousosity.

http://badgerandblade.com/gallery/displayimage.php?imageid=35405

Reverse seared sounds like BGE talk. How long at what temp and then what temp did you take it up to with times. Looks good. Want to try it on my favorite Martian.

SpikeC
05-08-2012, 07:59 PM
I'm cooking up some leftover pork from a small butt that I egged a few days ago, with some fingerling spuds, garlic, broccoli and scallion. The tip on the knife that I made works really well for peeling broccoli stems and mining garlic, BTW.

Deckhand
05-08-2012, 08:05 PM
I'm cooking up some leftover pork from a small butt that I egged a few days ago, with some fingerling spuds, garlic, broccoli and scallion. The tip on the knife that I made works really well for peeling broccoli stems and mining garlic, BTW.

I am egging a filet mignon on my mini tonight getting an xl when I get my tax return. I don't know how anyone would peel or mince without a good knife that does tip work.:biggrin:

Andrew H
05-08-2012, 08:12 PM
I am egging a filet mignon on my mini tonight getting an xl when I get my tax return. I don't know how anyone would peel or mince without a good knife that does tip work.:biggrin:

I'll take the mini off your hands when you're done with it :biggrin:

Deckhand
05-08-2012, 08:24 PM
I'll take the mini off your hands when you're done with it :biggrin:

It's a whole new world. Enjoying BGE forums. BBQ'd for years never thought of things like putting meat and vegetables on separate skewers for different cook times, red neck sous vide in crock pot before cooking steak, direct vs indirect, reverse sear etc. etc. lots of fun. Can't wait to get my woo ring and some pizza stones.

Jim
05-08-2012, 11:05 PM
Reverse seared sounds like BGE talk. How long at what temp and then what temp did you take it up to with times. Looks good. Want to try it on my favorite Martian.

"Getto dry aged" for a couple of days, then at 200 degrees for 16 minutes (oven) then out to a scalding hot lump fire on my weber kettle for a couple of minutes on each side. Perfect Medium and no grey ring. Good luck with your new Egg!


I'm cooking up some leftover pork from a small butt that I egged a few days ago, with some fingerling spuds, garlic, broccoli and scallion. The tip on the knife that I made works really well for peeling broccoli stems and mining garlic, BTW.

Mmmmm BBQ leftovers!

Kyle
05-09-2012, 12:27 AM
So I just moved to Texas about a month ago. My grandpa lives here and he has a small collection of Lodge camp Dutch ovens that he can't use because he's too old to mess with building a campfire. So myself and a buddy Surprised him by building him a steel table for the Dutch ovens. Yup, it's ugly but it was built using only free scrap my friend had on his property. It's also much sturdier than the table that Lodge sells for $250 and is wide enough for 3 ovens. I've always been a cast iron fan and wanted to build one of these tables so once I realized how much my grandpa would enjoy this I knew I had to do it. He was absolutely ecstatic when we showed it to him. The innagural cook was some simple baked beans to compliment some ribs we smoked and then the next morning I made a big ol one pot breakfast of eggs, homemade sausage, potatoes and onion. We all had a blast using it and look forward to experimenting with this method of cooking even more

http://i1262.photobucket.com/albums/ii611/muyautentico/95b5806e.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/fdf96a5d.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/f5fa665b.jpg

Eamon Burke
05-09-2012, 01:00 AM
Yesterday I smoked a butt.
https://lh5.googleusercontent.com/-x_QFS5FQfbk/T6kyQ-fw0VI/AAAAAAAAAp8/Ov_AKR2F_DI/s640/2012-05-07%252016.23.44.jpg
https://lh3.googleusercontent.com/-lQkC9kuv4yk/T6kySQIEdeI/AAAAAAAAApo/o8sSjyXZP0Q/s640/2012-05-07%252016.55.37.jpg

Real technical like. Here's my fancy rig, one hour in:
https://lh4.googleusercontent.com/-ripccX2lVZM/T6fD1H54GvI/AAAAAAAAAo0/e5e7dOiQSBs/s640/2012-05-07%252007.39.32.jpg

Deckhand
05-09-2012, 01:15 AM
[QUOTE=Jim;106503]"Getto dry aged" for a couple of days, then at 200 degrees for 16 minutes (oven) then out to a scalding hot lump fire on my weber kettle for a couple of minutes on each side. Perfect Medium and no grey ring. Good luck with your new Egg!

Thanks for the food advice and the egg congratulations.

Deckhand
05-09-2012, 01:16 AM
So I just moved to Texas about a month ago. My grandpa lives here and he has a small collection of Lodge camp Dutch ovens that he can't use because he's too old to mess with building a campfire. So myself and a buddy Surprised him by building him a steel table for the Dutch ovens. Yup, it's ugly but it was built using only free scrap my friend had on his property. It's also much sturdier than the table that Lodge sells for $250 and is wide enough for 3 ovens. I've always been a cast iron fan and wanted to build one of these tables so once I realized how much my grandpa would enjoy this I knew I had to do it. He was absolutely ecstatic when we showed it to him. The innagural cook was some simple baked beans to compliment some ribs we smoked and then the next morning I made a big ol one pot breakfast of eggs, homemade sausage, potatoes and onion. We all had a blast using it and look forward to experimenting with this method of cooking even more

http://i1262.photobucket.com/albums/ii611/muyautentico/95b5806e.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/fdf96a5d.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/f5fa665b.jpg

That is really cool and an even better story for your grandpa.

Deckhand
05-09-2012, 01:18 AM
Yesterday I smoked a butt.
https://lh5.googleusercontent.com/-x_QFS5FQfbk/T6kyQ-fw0VI/AAAAAAAAAp8/Ov_AKR2F_DI/s640/2012-05-07%252016.23.44.jpg
https://lh3.googleusercontent.com/-lQkC9kuv4yk/T6kySQIEdeI/AAAAAAAAApo/o8sSjyXZP0Q/s640/2012-05-07%252016.55.37.jpg

Real technical like. Here's my fancy rig, one hour in:
https://lh4.googleusercontent.com/-ripccX2lVZM/T6fD1H54GvI/AAAAAAAAAo0/e5e7dOiQSBs/s640/2012-05-07%252007.39.32.jpg

Wish I had the money to fly out for the gathering. That looks great!

AFKitchenknivesguy
05-09-2012, 01:20 AM
So you got a mini huh? I would get one, but they are pretty pricey considering how small they are. Look forward to seeing your XL and what you do with it.

BTW, I made some pizza on my egg and it is the b.est pizza i've had in forever. And I am from Philly

Deckhand
05-09-2012, 01:30 AM
So you got a mini huh? I would get one, but they are pretty pricey considering how small they are. Look forward to seeing your XL and what you do with it.

BTW, I made some pizza on my egg and it is the b.est pizza i've had in forever. And I am from Philly

Yes got a mini. Figured it was something I could fire up guilt free whenever and could take anywhere. I will definitely post photos of cooks when I get the xl including pizza. Part of the reason I want the xl is for ribs.
That is quite a statement on the pizza. California pizza is no good. Best I ever had was Genos east in the water tower district of Chicago then we would rent a car and go to Indy 500. Hey it was rough:biggrin:

Duckfat
05-09-2012, 01:14 PM
Chicago deep dish or stuffed pie is hard to beat but a really different beast. Welcome to the egghead clan Deckhand!
Jason does Philly do coal fired pizza with clams?

Dave

AFKitchenknivesguy
05-09-2012, 02:29 PM
Chicago deep dish or stuffed pie is hard to beat but a really different beast. Welcome to the egghead clan Deckhand!
Jason does Philly do coal fired pizza with clams?

Dave

Can't say they do, but it's a possibility.

Deckhand
05-09-2012, 02:34 PM
Chicago deep dish or stuffed pie is hard to beat but a really different beast. Welcome to the egghead clan Deckhand!
Jason does Philly do coal fired pizza with clams?

Dave

Thanks

stereo.pete
05-09-2012, 07:18 PM
My wife was in the mood for burgers so I figured, why not? Picked up some nice pretzel rolls from the local bakery, whipped a fresh batch of garlic aioli, and then grilled some ground chuck and at the same time roasted a couple of jalapeños. Added some boar's head vermont cheddar and topped them off with some red onion, they were absolutely delicious. Side was mashed with a whole lot of butter and chives from the garden, thank you spring!

http://img690.imageshack.us/img690/2885/img0374h.jpg (http://imageshack.us/photo/my-images/690/img0374h.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Duckfat
05-09-2012, 07:28 PM
Can't say they do, but it's a possibility.

Ahh I thought I had read an article about Philly being really into Coal fired pie with clams but maybe it was New Haven. I gotta try that on the BGE.

Dave

Johnny.B.Good
05-09-2012, 07:31 PM
Those look amazing Peter.

Starving now!

Deckhand
05-09-2012, 07:54 PM
Looks tasty.

stereo.pete
05-09-2012, 07:56 PM
Thinking back on it, I should have pickled the red onions. I guess I will save that for next time, thanks for the compliments guys.

K-Fed
05-09-2012, 11:42 PM
Nice n' simple... Red snapper piccata.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0133.jpg

Duckfat
05-10-2012, 09:16 AM
Nice lookin snappah!

Dave

Jim
05-14-2012, 11:51 AM
A family favorite for holidays, old school Deviled Eggs. Thanks to Glasseye for the chive flower inspiration.
http://badgerandblade.com/gallery/displayimage.php?imageid=35618 (http://badgerandblade.com/gallery/showimage.php?i=35618)

AFKitchenknivesguy
05-14-2012, 01:30 PM
Awesome pic Jim, could be a magazine cover pic.

Jim
05-15-2012, 11:58 AM
Awesome pic Jim, could be a magazine cover pic.

Thanks Jason, it's a homage to my grandmother who always made them for holidays.


My bride brought home a very small cryo-vaced beef tenderloin, unforgivably, it had little to recommend for itself. After removing all the connective tissue and whatnot there was so little left that I thought I would roll it into a roast.

After a few days of "dry aging" in the refridge-

http://badgerandblade.com/gallery/displayimage.php?imageid=35617 (http://badgerandblade.com/gallery/showimage.php?i=35617)

And after a reverse cook in the oven-

http://badgerandblade.com/gallery/displayimage.php?imageid=35621 (http://badgerandblade.com/gallery/showimage.php?i=35621)

Deckhand
05-15-2012, 12:41 PM
Chive flowers really take those eggs to another level. How long did you dry age 45 days?

Mike Davis
05-15-2012, 12:41 PM
Man, you guys really make me want to learn how to cook.....

welshstar
05-15-2012, 03:39 PM
What is a reverse sear or reverse cook ?

Deckhand
05-15-2012, 04:25 PM
What is a reverse sear or reverse cook ?

Cook meat first then crank heat up and sear vs sear then lower temp to cook. Rest meat during temp change. Big green egg guys use this lingo a lot but may be used elsewhere.
They have a couple active forums.

Andrew H
05-15-2012, 05:00 PM
What is a reverse sear or reverse cook ?

Like Deckhand said you cook the meat to just below your desired internal temp without searing the meat. A 250 degree oven for example. Then you sear the outside of the meat just before serving on a hot pan or grill, etc.

Jim
05-15-2012, 11:16 PM
Like Deckhand said you cook the meat to just below your desired internal temp without searing the meat. A 250 degree oven for example. Then you sear the outside of the meat just before serving on a hot pan or grill, etc.

That about covers it, in this case I cooked at 240 for quite a while then cranked up the oven to 500 on convection and threw it back in to finish. Juicy and tender.

Lucretia
05-15-2012, 11:39 PM
It's the only way I cook roast beef any more--put it in a 200-225 degree oven, let it get to the desired temperature, take it out to rest while the oven heats to 450, and then stick it back in to crisp up the outside. The beef gets really tender, and it's pretty forgiving. You also have meat that is pink throughout, without any gray ring.

This roast didn't get taken out in time, but you're cooking is so slowly that it's still pretty good when it's overcooked a little bit like this one was.

7169

Jim
05-16-2012, 12:25 AM
Chive flowers really take those eggs to another level. How long did you dry age 45 days?
Richard, sorry I just saw this. No just a few days in the fridge with a little salt to dry the meat up a little. Thanks for the nice comments on the eggs, GlassEye was the inspiration with the chive flowers.

GlassEye
05-16-2012, 01:35 AM
Richard, sorry I just saw this. No just a few days in the fridge with a little salt to dry the meat up a little. Thanks for the nice comments on the eggs, GlassEye was the inspiration with the chive flowers.

Glad to hear I was able to inspire.

Duckfat
05-16-2012, 10:59 AM
This roast didn't get taken out in time, but you're cooking is so slowly that it's still pretty good when it's overcooked a little bit like this one was.




The thing about reverse searing or what ever descriptive is used for the process is that it is easier (at least for me) to miss-judge the internal temp especially with steaks. If your doing roasts this way you might want to try a Polder thermometer so you can monitor the internal temperature constantly. I really think as long as you do your part the net difference between sear and roast or roast and sear is absolutely nominal.

Dave

Deckhand
05-16-2012, 12:33 PM
Richard, sorry I just saw this. No just a few days in the fridge with a little salt to dry the meat up a little. Thanks for the nice comments on the eggs, GlassEye was the inspiration with the chive flowers.
Hey, no problem. Thanks for the response on the dry aging and will definitely be looking for some chive flowers. Great finishing touch.

stereo.pete
05-16-2012, 04:32 PM
Guys,

I am addicted to burgers at the moment so here is another one.

King's Hawaiian burger rolls
Garlic aioli
Thinly sliced red onions
Hickory smoked bacon
Goat Cheese
Avacado

with a side of grilled asparagus.

http://img214.imageshack.us/img214/593/burger2.jpg (http://imageshack.us/photo/my-images/214/burger2.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Andrew H
05-16-2012, 04:38 PM
I don't think there's enough goat cheese on there, Pete.

Deckhand
05-16-2012, 05:19 PM
Some tasty looking burgers you have there. Looks identical to burgers I made for my wife last week. Just used Roquefort instead of goat cheese, applewood instead of hickory bacon,and tony cacheres creole salt for seasoning. Well now you have done it. I have to go to the market now.:biggrin:

Johnny.B.Good
05-16-2012, 05:30 PM
You should open a burger stand Pete.

This looks ridiculously good to me right now.

Lucretia
05-16-2012, 07:10 PM
Great looking burger. The only thing missing is a cold beer.

stereo.pete
05-17-2012, 12:18 AM
Great looking burger. The only thing missing is a cold beer.

Actually when I finally sat down to enjoy this burger I had just cracked open a Founder's All Day IPA. :hungry:

stereo.pete
05-17-2012, 12:20 AM
I don't think there's enough goat cheese on there, Pete.

I agree Andrew, I probably could of piled on a few more lumps of that delicious cheese.

bieniek
05-17-2012, 04:02 PM
http://i107.photobucket.com/albums/m310/carl00s/100_4168.jpg

Details here

http://www.kitchenknifeforums.com/showthread.php/5306-My-Gastronomy/page7?highlight=

Mucho Bocho
05-17-2012, 04:16 PM
The Ballontine chicken? Looks nice if not a little well-done? I like to sous vide mine at 130 for 12hrs, then pop in a 425 degree oven rubbed with salt, pepper and baking soda.

How long did it take you to bone it? I can bone a chicken in less than five munites with my trusty Moritake Honesuke and a chain mesh glove.

bieniek
05-17-2012, 04:19 PM
5 minutes with one pint and paring knife.
No glove.
Not much cutting.

bieniek
05-17-2012, 04:20 PM
Dont get me wrong but how can you tell if chick is overcooked from the outside? :)

Mucho Bocho
05-17-2012, 04:30 PM
Unless you were cooking with some magic (torch, cooled breast meat, baking soda, sous vide...) Just looks like it was finished above 160 degrees in the white meat) Given the good rendition, probably had the heat over 400 given the fond on the pan walls. Then unless you broiled it or cracked the oven while cooking, I've had a hard time getting that skin to crisp up.

Of course I have no idea and am total conjecturing. I'd eat it either way! I always say it's all good, unless its not. HA

bieniek
05-17-2012, 11:40 PM
Theres the trick with pouring smoking hot oil on the chicken... :), then for the first 10 minutes oven is set to 200 C with salamander. This is when the dish gets the crazy dirty look.
After that heat goes down to 180 and the chicken on lower level.
This depends on your oven really, before i wouldnt change the temp and would use 180 all the way.
Also salting chicken imho is very important for the flavour. I try to salt the skin at least 2-4 hours prior roasting.

every ten minutes i glaze it with chicken stock, and dont open the oven apart from those glazing moments.
Also rest it at least 30 minutes after roasting.

Ive ate it even though im allergic to chicken... oh well

VoodooMajik
05-20-2012, 04:42 PM
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash3/166002_384956658222584_100001247603807_1147738_120 2395874_n.jpg

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash3/550507_384956708222579_100001247603807_1147739_563 741822_n.jpg

I was only told the size of the salmon and what to plate on. $40.00 plate so I gave it some love.

Bourbon infused house smoked salmon rolled with horseradish aioli. Along with Dill, Micro Arugula, Creme Fraiche, Crispy Caper, Pickled onion, and paprika.

Crothcipt
05-20-2012, 10:36 PM
very nice. did you fry the caper your self?

AFKitchenknivesguy
05-21-2012, 12:09 AM
I was going to post pics of my BGE brisket, but I am disappointed my smoke ring is non existant. It's flavorful, tender, and cooked right, but the wood chips on the side never caught fire. Oh well, there is always next week :)

Deckhand
05-21-2012, 12:24 AM
I was going to post pics of my BGE brisket, but I am disappointed my smoke ring is non existant. It's flavorful, tender, and cooked right, but the wood chips on the side never caught fire. Oh well, there is always next week :)
Looking forward to it.

Jim
05-21-2012, 12:42 AM
The smoke ring is overrated and can be created artificially by using pink salt in your rub. It sounds like you hit a home run on your Brisket Jason, congratulations.

Lucretia
05-21-2012, 07:50 PM
GlassEye, those chive flowers are wonderful. I'd never tried them before. Looking for all sorts of ways to use them now--the only problem is the bees like them, too.

Locally smoked salmon with snofrisk cheese, cracked pepper, chives, and chive flowers on crackers:



http://i599.photobucket.com/albums/tt79/lucretia_02/ChiveFlowers.jpg

Herb & garlic marinated chicken tenders, grilled and drizzled with olive oil, chives, and chive flowers:


http://i599.photobucket.com/albums/tt79/lucretia_02/ChiveChicken.jpg

SpikeC
05-21-2012, 07:58 PM
I think that the puppies ate the chives.......

Johnny.B.Good
05-22-2012, 01:06 AM
I'm not sure I have ever seen chive flowers for sale in a grocery store...

Those chicken tenders look delicious Lucretia.

stereo.pete
05-22-2012, 08:57 AM
I'm not sure I have ever seen chive flowers for sale in a grocery store...

Those chicken tenders look delicious Lucretia.

+1, they look perfectly cooked.

Lucretia
05-22-2012, 10:45 AM
Thanks! They were even better cold the next day.

Chives grow really well here, and they're blooming right now. Just step out the front door and grab some. It might be my imagination, but the flowers seem to give you the worst. breath. EVER!!!

bieniek
05-22-2012, 03:24 PM
sexy looking chicken there Lucretia.

Sexy looking tasting there VoodooMajik

This thread blossoms. How cool is that :)

Lucretia
05-22-2012, 05:59 PM
No chive blossoms tonight--just a pork tenderloin, marinated all day in soy sauce and spices.

All ready to go in the oven:

http://i599.photobucket.com/albums/tt79/lucretia_02/PorkTender1.jpg

And 20-30 minutes later:

http://i599.photobucket.com/albums/tt79/lucretia_02/PorkTender2.jpg

Namaxy
05-26-2012, 04:14 PM
Sushi copy attempt:

My wife's favorite roll at a Sushi restaurant we go to in Boston is called Crispy Saki Maki. This is my attempt to duplicate it:

Inside the roll is cucumber, crispy tempura, spicy Tobiko and chili mayo. On top of the roll is salmon, mango puree, wasabi tobiko and a thin slice of lemon. I'm pleased with the attempt, although the mango puree set up while I was prepping other ingredients - I thinned it with some rice vinegar, and the result was too thin - it ran down the roll more than I wanted and looked a little sloppy.

7508

stereo.pete
05-27-2012, 12:03 AM
I dig it Neal, nice sushi!

Deckhand
05-27-2012, 12:58 AM
Seriously nice! Done that myself before trying to copy and make better versions of my wife's favorite restaurant dishes. That is an incredible and elaborate attempt there. Great job!

Namaxy
05-27-2012, 08:12 PM
Veal rib chop - stuffed with Fontina, Proscuitto and sage...grillled on the BGE....served with whipped potatoes, brussels sprouts and mushro7515oms.

Deckhand
05-27-2012, 09:29 PM
Every part of that looks sooo... Good! Did you sous vide that veal chop first or just grill it? That is one heck of an appetizing meal!

K-Fed
05-27-2012, 09:35 PM
Grilled pompano escabeche.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0152.jpg

And a smoked turkey I did on my day off...

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0144.jpg

Namaxy
05-27-2012, 11:34 PM
Every part of that looks sooo... Good! Did you sous vide that veal chop first or just grill it? That is one heck of an appetizing meal!

Thanks Deck! I just grilled the chop. I'm a fan of the reverse sear method...but these veal chops, although thick, cook quickly. With the BGE, I sear them at 500 plus on both sides, then kill the heat down to 350 or so, and it's less than 8 minutes to 140 internal. Very different than how I would cook a steak.

TamanegiKin
05-28-2012, 02:25 AM
Bread pudding tonight with extra bits that were laying around.
Basic custard base with the addition of coffee and cinnamon.
In with the bread there are toasted pecans, banana and semi sweet chocolate.
Boiling that can of condensed milk for a couple hours to make dulce de leche and add a bit of meyers dark rum and cinnamon to that.

http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120527_222503.jpg

TamanegiKin
05-28-2012, 02:26 AM
@K-Fed, that pompano with escabeche sounds and looks great.

Deckhand
05-28-2012, 02:37 AM
Bread pudding tonight with extra bits that were laying around.
Basic custard base with the addition of coffee and cinnamon.
In with the bread there are toasted pecans, banana and semi sweet chocolate.
Boiling that can of condensed milk for a couple hours to make dulce de leche and add a bit of meyers dark rum and cinnamon to that.

http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120527_222503.jpg

That sounds good. Love bread and rice pudding. Comfort food to me.

stereo.pete
05-28-2012, 09:54 AM
TamanegKin, did you instagram that photo? Where is the finished result, you can't just tease us with with your mise en place?

stereo.pete
05-28-2012, 09:56 AM
Veal rib chop - stuffed with Fontina, Proscuitto and sage...grillled on the BGE....served with whipped potatoes, brussels sprouts and mushro7515oms.


+1,837,083 !!!!!!

That sounds absolutely delicious

stereo.pete
05-28-2012, 09:57 AM
K-Fed,

Your grilled pompano escabeche, looks and sounds delicious. Did your pops catch it or is that from the local market for your restaurant?

Vertigo
05-28-2012, 10:17 AM
Boiling that can of condensed milk for a couple hours to make dulce de leche
Hot damn! Why didn't I think of that!

TamanegiKin
05-28-2012, 03:20 PM
TamanegKin, did you instagram that photo? Where is the finished result, you can't just tease us with with your mise en place? Yea, I used instagram for the effect, it's a fun app I must say.
Here's a pic of a piece I had this morning with some coconut ice cream on top, didn't turn out too shabby. The rest of it is headed to my Ma' in laws today for lunch.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120528_114654.jpg

Deckhand
05-28-2012, 03:27 PM
Yea, I used instagram for the effect, it's a fun app I must say.
Here's a pic of a piece I had this morning with some coconut ice cream on top, didn't turn out too shabby. The rest of it is headed to my Ma' in laws today for lunch.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120528_114654.jpg

That is just awesome! And cocunut ice cream topping. Serious eats!

Namaxy
05-28-2012, 07:38 PM
Beautiful!

stereo.pete
05-29-2012, 01:25 AM
I absolutely love coconut ice-cream!

bieniek
05-29-2012, 04:43 AM
That looks so sexylicious

ifor
05-29-2012, 07:42 AM
You guys ever check out Kenji's The Food Lab at Seriouseats.com? http://www.seriouseats.com/the-food-lab/

Kenji has done some awesome work and I have done a few of Kenji's recipes to great effect. I especially liked the porchetta. http://www.seriouseats.com/2011/12/the-food-lab-how-to-make-all-belly-porchetta-the-ultimate-holiday-roast-italian-roast-pork.html?ref=title

stereo.pete
05-29-2012, 10:14 AM
You guys ever check out Kenji's The Food Lab at Seriouseats.com? http://www.seriouseats.com/the-food-lab/

Kenji has done some awesome work and I have done a few of Kenji's recipes to great effect. I especially liked the porchetta. http://www.seriouseats.com/2011/12/the-food-lab-how-to-make-all-belly-porchetta-the-ultimate-holiday-roast-italian-roast-pork.html?ref=title

Thanks for the link, I will definitely try some of these recipes.

Lucretia
05-29-2012, 10:57 AM
Boiling that can of condensed milk for a couple hours to make dulce de leche and add a bit of meyers dark rum and cinnamon to that.

Bread pudding looks fantastic!

Safety tip:

Be aware boiling a can of condensed milk can be dangerous. Never tried it, but I've heard that you have to keep the can covered with water the whole time or it can burst. You also want to let the can cool before you open it. Found this (http://www.cookadvice.com/cooking_tips/sweetened_condensed_milk-78.htm) site that has a couple alternative approaches to boiling the can.

stereo.pete
05-29-2012, 11:07 AM
Bread pudding looks fantastic!

Safety tip:

Be aware boiling a can of condensed milk can be dangerous. Never tried it, but I've heard that you have to keep the can covered with water the whole time or it can burst. You also want to let the can cool before you open it. Found this (http://www.cookadvice.com/cooking_tips/sweetened_condensed_milk-78.htm) site that has a couple alternative approaches to boiling the can.

I was just hit with imagery of a boiling can of condense milk bursting with the contents flying through the air, landing on my face. :bigeek:

add
05-29-2012, 12:15 PM
S'more a la Pete

TamanegiKin
05-29-2012, 04:50 PM
Bread pudding looks fantastic!

Safety tip:

Be aware boiling a can of condensed milk can be dangerous. Never tried it, but I've heard that you have to keep the can covered with water the whole time or it can burst. You also want to let the can cool before you open it. Found this (http://www.cookadvice.com/cooking_tips/sweetened_condensed_milk-78.htm) site that has a couple alternative approaches to boiling the can.

Thanks! Yea no kidding, when I was working at Red O in l.a. we boiled cans every day.
One day the cans had been set aside to cool in the pot they'd been boiled in, the water had been dumped.
A prep cook came by and put them back on the flame as most of us were outside having staff meal.
Well less than ten minutes later there were a couple explosions and several cooks covered in hot ass condensed milk.
Luckily no one was hurt by the tin can bits flying about but it took a LONG time to get rid of the milk on the walls and ceilings. Lol, definitely something I'll never forget :)
Thanks for bringing this safety point up!

DwarvenChef
05-31-2012, 02:10 AM
http://i11.photobucket.com/albums/a190/DwarvenChef/IMG_1625.jpg

Bone in Ribeye on sale :) /drool

sachem allison
05-31-2012, 02:39 AM
Thanks! Yea no kidding, when I was working at Red O in l.a. we boiled cans every day.
One day the cans had been set aside to cool in the pot they'd been boiled in, the water had been dumped.
A prep cook came by and put them back on the flame as most of us were outside having staff meal.
Well less than ten minutes later there were a couple explosions and several cooks covered in hot ass condensed milk.
Luckily no one was hurt by the tin can bits flying about but it took a LONG time to get rid of the milk on the walls and ceilings. Lol, definitely something I'll never forget :)
Thanks for bringing this safety point up!

That is why I wrap them in a towel before I boil them and cover them with a plate.

Ernestz30
06-01-2012, 05:33 AM
Pork cutlets, baked taters,string beans.

http://badgerandblade.com/gallery/displayimage.php?imageid=25053

I love to learn cooking that's why I am here. I'd love the way it cook I for sure will surely enjoy eating that.hahahah!!!

Namaxy
06-04-2012, 07:01 PM
http://i11.photobucket.com/albums/a190/DwarvenChef/IMG_1625.jpg

Bone in Ribeye on sale :) /drool

Don't know how I missed that - one gorgeous piece of meat!!!

stereo.pete
06-05-2012, 12:43 AM
Just finished making a poultry brine and cut up four chickens for Thomas Keller's buttermilk fried chicken tomorrow. Pictures will be posted when I finish cooking dinner tomorrow.

DwarvenChef
06-05-2012, 02:36 AM
Don't know how I missed that - one gorgeous piece of meat!!!

I seared the ribeye and put it in the oven on a different pan. I pan fried the potatoes in the same pan I seard the ribeye in... Sooo gooood :p

Deckhand
06-05-2012, 02:47 AM
I seared the ribeye and put it in the oven on a different pan. I pan fried the potatoes in the same pan I seard the ribeye in... Sooo gooood :p

Yep looks good. Love meat and potatoes. Interesting shape on the potatoes. Looks like the skin was knife cut off instead of peeled kind of hexagon almost like a tourne then sliced.

DwarvenChef
06-05-2012, 03:01 AM
Yep looks good. Love meat and potatoes. Interesting shape on the potatoes. Looks like the skin was knife cut off instead of peeled kind of hexagon almost like a tourne then sliced.

Ya was feeling lazy lol plus I have been working on a knife I have had sence I moved out on my own. A Chicago Cutlery parry that has a plastic contured handle, think it was 5 bucks at the time and it was my first purchased knife as a solo person. It doesn't hold an edge for crap but I LOVE the handle shape and blade combo. Seriously thinking of sending it to a custom maker that would copy it for me in a real steel :p But that will be later on.

stereo.pete
06-06-2012, 10:48 AM
Ok, so I haven't had the chance to do much cooking at home the last two weeks and was really in the mood to put my cookery skills to use. Last Wednesday, my best friend's dad came in from out of town so we all went out for some beers. I decided this would be a perfect storm for some solid cookery so I invited both my friend and his wife, and his parents to dinner the next week. I gave them the choice of "the best fried chicken ever" or "an amazing filet mignon." My friend leaned over and whispered into his Dad's ear that he should go with the chicken and that was the final decision. Fast forward to Monday night after work, I set out to making a poultry brine and then broke down four chickens with my Fujiwara FKH Honesuki.

The chicken brined for 12 hours total, which gave me and the wife a chance to tidy up the house. I made some mashed potatoes with lots 'o butter, half and half, and chives from the garden. The second side was grilled asparagus, prosciutto, sea salt, freshly ground pepper and then drizzled with some extra virgin olive oil. The star of the evening was the fried chicken, which was coated with a buttermilk coating and fried to a rich golden brown in my turkey fryer. No body was injured and the house remains intact. I hope you enjoy because I know we did. This is the second time I made this fried chicken and every time not only do I blow the minds of my guests but I even impress myself, which is tough to do when I am the one cooking.

http://img703.imageshack.us/img703/5691/chix1.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-06-06

http://img41.imageshack.us/img41/7562/chix2.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-06-06

P.S. All recipes are from Thomas Keller's Ad Hoc cook book.

K-Fed
06-06-2012, 07:57 PM
Cajun shrimp and sausage, and saffron "grits"

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0173.jpg

Eamon Burke
06-06-2012, 07:59 PM
Pete, that chicken looks divine.

Deckhand
06-06-2012, 08:57 PM
Damn I want that Cajun shrimp and grits!

stereo.pete
06-06-2012, 11:31 PM
Nice work K-Fed, that looks nom nom!

Johnny.B.Good
06-07-2012, 01:08 AM
That looks incredible Pete (your dish looks tasty too K-Fed, but Peter is a tough act to follow!).

Namaxy
06-07-2012, 07:35 AM
Very nice Pete and K-Fed!

S-Pete...I've been using a different chicken recipe for years, but you've inspired me to try the Ad-Hoc recipe.

stereo.pete
06-07-2012, 08:41 AM
Thanks guys, @Namaxy, you will not be disappointed.

Namaxy
06-07-2012, 09:41 AM
Hehe - this is hardly Pete's fried chicken, but my family (kids) always want grilled chicken. It's has been raining in the Northeast for days, so I oven roasted this for dinner.

7682

stereo.pete
06-07-2012, 11:41 AM
Neal is that wild rice or dirty rice? P.S. The whole plate looks delicious!

Namaxy
06-07-2012, 01:11 PM
Pete - I blend long grain brown rice, wild rice and a medium grained red rice together. No herbs/spices - just cooked in stock and a little olive oil.

The Edge
06-09-2012, 02:03 AM
Here's last nights dinner. Chicken with black bean salsa.

http://farm8.staticflickr.com/7084/7166068053_fd1fcd9377.jpg (http://www.flickr.com/photos/30658974@N03/7166068053/)

stereo.pete
06-09-2012, 01:21 PM
That chicken looks cooked perfectly!

The Edge
06-09-2012, 01:53 PM
Thanks Pete!

stereo.pete
06-11-2012, 09:04 PM
I'm dropping bombs!!!

http://img43.imageshack.us/img43/5372/dn1et.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-06-11

http://img38.imageshack.us/img38/3208/dn2s.jpg
By chicagopete (http://profile.imageshack.us/user/chicagopete) at 2012-06-11

Absolutely Delicious!!!! :cooking::cookingdinner::saythat::thebbq::dance:

stereo.pete
06-12-2012, 08:52 AM
@ the above post...

I had perhaps one too many beers last night and forgot to mention some important details. What you have above is a pot roast that I made in my dutch oven. To change things up I added roasted poblanos and shitake mushrooms besides the usual carrots, onions, celery and potatoes. I used red wine from a winery in TN that my parents live near. The pot roast turned out absolutely fantastic, the best that I can remember. The usual mashed potatoes covered with a simple gravy of reduced cream and the leftover sauce from the pot roast. Finally I needed something acidic to break up the richness so I grilled asparagus and tomatoes with olive oil, black pepper and sea salt with a splash of lemon juice on the top.

Kyle
06-12-2012, 11:14 AM
Wow, that pot roast looks incredible!

Jim
06-13-2012, 07:37 AM
Pass the potroast please!

Nice eats.

Namaxy
06-13-2012, 07:44 AM
Very nice! Love grilling the asparagus.

apicius9
06-13-2012, 07:54 AM
Oh boy, I shouldn't have looked. I skipped dinner, now it's 2am and I am hungry...

Stefan

The Edge
06-13-2012, 11:08 AM
That looks absolutely delicious Pete! Time to make something to eat.

Namaxy
06-14-2012, 03:54 PM
Pork Belly - Good and Bad.

So when my butcher has fresh pork belly, I pretty much buy it every time, promising to try something different. Inevitably, I just cure it and smoke it into bacon. This week I actually tried something different. I brined it in a wet brine, then roasted it - high heat for an hour then very low for several hours, basting it along the way. I compressed it overnight in the fridge like everyone seems to advise, then tried a couple of ideas.

The first was was crisping it by frying it with a dust of Wondra, then serving it over pureed butternut squash, some brussels leaves and a pork jus that I sweetened with maple. Everyone liked this, including my kids who actually ate the brussels leaves...forgetting that they were once part of an actual brussels sprout.

7997

My second idea, if you can call it that, was 'bacon and eggs'. I soft cooked an egg in a brioche round, served it with warmed slices of pork belly, a potato croquette and the same sweetened pork jus. The taste was fine - but it looked blah - very monocromatic. In fact when my daughter asked for ketchup I added it to the plate just to have some color. Wouldn't do this again.

7998

Deckhand
06-14-2012, 04:17 PM
What a great post. Very nice.

stereo.pete
06-14-2012, 05:37 PM
Namaxy,

I love both of those dishes, that egg in the brioche looks like it was made in heaven! For the second dish some a nice salad of either arugula, pea sprouts or some sort of micro-greens with an acidic dressing would liven that plate up big time, maybe smack dab in the center.

Namaxy
06-18-2012, 01:35 PM
My family bought and cooked many treats for Father's Day yesterday, but none finer than these HUGE ribeyes my wife had me grill. Here they are on a large BGE....

8090

SpikeC
06-18-2012, 01:54 PM
Holy macaroni! Those are enormous! You really have that grill down there, don't 'cha?

Deckhand
06-18-2012, 02:19 PM
Very nice ribeyes! Makes my father's day blue cheese filets look tiny. Your posts are always inspiring.

Namaxy
06-18-2012, 03:02 PM
Holy macaroni! Those are enormous! You really have that grill down there, don't 'cha?

Not sure Spike. My BGE is all stock and the grill sits right on the ceramic fire ring - just as they assembled it. I know lot's of folks use aftermaket modified table setters and grill set ups, but I haven't dabbled yet. I'm interested in your thoughts, as the BGE occupies a tenuous spot on my patio...I still prefer the Cajun grill for charcoal grilling, and the wood fired oven for roasting. But I'm trying to like it and giving it time...:biggrin:

SpikeC
06-18-2012, 04:18 PM
Maybe it's the angle of the picture, my grill sits 3 inches below the rim of the egg, it looks like yours is lower. Optical illusion?
How hot did you get it before you started cooking?

Kyle
06-18-2012, 04:23 PM
Maybe it's the angle of the picture, my grill sits 3 inches below the rim of the egg, it looks like yours is lower. Optical illusion?
How hot did you get it before you started cooking?

Yeah, I thought they looked pretty low compared to mine as well, must be an optical illusion.

But those ribeyes must be MASSIVE because when I saw the pic I thought, "Man, I really need a medium BGE..." I was surprised to see those are in a large!

Namaxy
06-18-2012, 05:48 PM
You guys have great eyes! Curious from your comments, I went and measured things. My grill is just shy of 4.5 inches from the rim of the Egg. I went to the BGE website looking for any data possible on dimensions. They don't list that dimension....nor do they state how tall a firebox or fire ring are supposed to be. However, another interesting note - they list the grill as 18.25 inches in diameter. It would be a stretch to call mine 18....not a lot smaller than 18, but certainly in no direction could you ever conclude it was larger than 18 inches. That's a very small difference, but the whole situation has me wondering if my internal components are from an outdated production (with different dimensions) or from the wrong grill altogether.

Back to the steaks - When I fire the grill it hits the 600's, but I bring it to about 475/500 to start cooking. I used to start higher...I have a Fire Magic Gas grill with an infrared burner on one side that hits 700 plus. I used to start on the infrared and finish indirect at lower heat. Now - since I actually prefer slow roasted meats - I've been tinkering with the temps on the grill.

Deckhand
06-18-2012, 06:42 PM
Your egg should run much higher than that especially with daisy wheel off and draft door open all the way.You should be able to get much hotter than your gas grll.Must be running with holes in fire grate clogged. A High-que grate will get it hotter too. I am really surprised you don't have a plate setter for indirect low and slows. Hope you stick with it. A woo from ceramic grill store would raise your grate if it bothered you.

Namaxy
06-18-2012, 08:07 PM
Deck - it get's much hotter as you suggest it should - I just throttle it back before it does...not the grill but me that keeps it in check. I have the plate setter as well as the pizza stone. The only time I tried pizza in the BGE, I used both the setter and the stone. I let it run at 700 plus for a long while, but the dough still didn't dance off the stone the way it does in a wood fired oven. In my oven, although I'm in the same temp range, a pizza will cook in 2 mins - in the BGE it took 10. I'll try to do a side by side comparison - I have an infrared thermo to check the stone temp.

Having said all that, I'm not anti BGE - I've seen and tasted good results with it.

Deckhand
06-18-2012, 09:07 PM
Deck - it get's much hotter as you suggest it should - I just throttle it back before it does...not the grill but me that keeps it in check. I have the plate setter as well as the pizza stone. The only time I tried pizza in the BGE, I used both the setter and the stone. I let it run at 700 plus for a long while, but the dough still didn't dance off the stone the way it does in a wood fired oven. In my oven, although I'm in the same temp range, a pizza will cook in 2 mins - in the BGE it took 10. I'll try to do a side by side comparison - I have an infrared thermo to check the stone temp.

Having said all that, I'm not anti BGE - I've seen and tasted good results with it.

I am certainly not sensitive to the BGE comment. On the contrary I like mine, but would love to have my own wood fired oven. Very nice! Neapolitan pizza!

Namaxy
06-18-2012, 09:40 PM
All the same, my bad on my post - I didn't intend for it to sound critical.

Deckhand
06-18-2012, 11:44 PM
All the same, my bad on my post - I didn't intend for it to sound critical.
Not even slightly bothered. I consider you a friend and like minded in cooking styles which isn't easy to find. I have enjoyed our conversations on threads and off. No worries here.

Namaxy
06-22-2012, 09:43 AM
Salmon is permanently at the top of my wife's wish list. I don't mind making it, and our kids will eat it too, but I'm always looking for different ways to serve it. Here I served it with swiss chard, aparagus, morels, spaetzle and a few pancetta lardons.

8137

stereo.pete
06-22-2012, 09:48 AM
That looks quite tasty, especially the morels.

Deckhand
06-22-2012, 12:01 PM
Looks good. Looks like a photo for the new modernist cuisine at home edition.

mhlee
06-22-2012, 12:17 PM
Make sure you check to see if your thermometer is accurate. Mine (I haven't adjusted it yet) shows a temperature that is actually 40 degrees less than actual (I tested it by sticking it into hot water that I had my Thermapen in as well).

One more thing, the BGE thermometer is reading at the top of the dome, not actual temperature at the gril or plate setter. I would recommend using a laser thermometer to gauge your actual pizza stone/grill temp.

And I would imagine there's always going to be a big difference between the BGE platesetter/pizza stone set up vs. your wood fired oven. The wood fired oven has so much more mass so it won't lose a fraction of the amount of heat that the platesetter/pizza stone set up will when you put an item on it.

steeley
06-23-2012, 01:29 AM
:chef:
Salmon is permanently at the top of my wife's wish list. I don't mind making it, and our kids will eat it too, but I'm always looking for different ways to serve it. Here I served it with swiss chard, aparagus, morels, spaetzle and a few pancetta lardons.

8137
you sir have talent

Johnny.B.Good
06-23-2012, 01:41 AM
Salmon is not my favorite fish, but I must say, that looks incredible!

Well done.

bieniek
06-23-2012, 04:06 AM
Yeah Namaxy, you plate your dishes up in very clever manner. It looks beatiful, the colour on the fish is very good, nice and golden brown.

Great dish altogether. And the previous one, the one with carrots sticking outta plate :)

Thanks for sharing~!

stereo.pete
06-23-2012, 10:34 AM
Well, I couldn't help myself this morning since I had short ribs in the sous vide machine for the last 72 hours. I decided to make a play on steak and eggs and here is what I did. I cooked some couscous and dressed it with lemon juice, salt, pepper and olive oil. Then I seared the short ribs and while I was doing that I fried up a couple of eggs and picked a couple of pea sprouts from the garden. Everything was very tasty!

http://img507.imageshack.us/img507/1904/stek.jpg (http://imageshack.us/photo/my-images/507/stek.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Johnny.B.Good
06-23-2012, 11:54 AM
Speaking of plating dishes well...

Now that's a breakfast!

Namaxy
06-23-2012, 12:01 PM
Wow...breakfast of champions!!

Deckhand
06-23-2012, 12:09 PM
That really looks good!

Jim
06-23-2012, 12:11 PM
You cant have a Pastrami sandwich without a pickle right?

http://badgerandblade.com/gallery/displayimage.php?imageid=36232 (http://badgerandblade.com/gallery/showimage.php?i=36232)

40 lbs total, my first try PDG

mhlee
06-23-2012, 12:14 PM
Nice, Jim. How are those pickles seasoned?

Jim
06-23-2012, 12:47 PM
Just Dill, Garlic and some generic pickling spices. A few peppercorns as well.

Deckhand
06-23-2012, 01:28 PM
Pickles look good. Hope to one day do that with a chamber vacuum sealer.

Lucretia
06-23-2012, 07:28 PM
The local farmers' market is up and running for the summer, and my favorite fish monger is back.

Halibut sandwich. Sublimely fresh, rubbed with olive oil and blackening spices then grilled. On a toasted multigrain roll with garlic butter.

Served with a salad of baby greens (picked this morning) and at least one glass of rose.


8168

SpikeC
06-23-2012, 07:56 PM
Show off! I bought some snow peas and some Hood strawberries from my farmer's market today. It's an itty bitty one a half mile from my house.

stereo.pete
06-23-2012, 10:49 PM
Very nice Lucretia, I am excited since my I will be able to pick up my first CSA basket next week!!!

Namaxy
06-23-2012, 10:59 PM
Very nice.....I'm with you S..Pete....first CSA was last week for us.

GlassEye
06-23-2012, 11:04 PM
Oyakodon tonight, but only had Jasmine rice.

Namaxy
06-23-2012, 11:14 PM
Oyakodon tonight, but only had Jasmine rice.

Nice...how do you do your sauce?

GlassEye
06-23-2012, 11:29 PM
Nice...how do you do your sauce?

I just did dashi, mirin, shoyu; about 4:1:1. Toss in some chives with the chicken, sprinkled shichimi togarashi on before eating.

sw2geeks
06-23-2012, 11:34 PM
Boy that looks good!

Lucretia
06-23-2012, 11:44 PM
Show off! I bought some snow peas and some Hood strawberries from my farmer's market today. It's an itty bitty one a half mile from my house.

I wish we had one that close! We got some strawberries today, too. I found the dreaded half of a worm in one of mine. :puke:

DarrenSwerid
06-23-2012, 11:50 PM
I wish we had one that close! We got some strawberries today, too. I found the dreaded half of a worm in one of mine. :puke:

A little extra protein never killed anyone! ;)

SpikeC
06-26-2012, 10:55 PM
I don't have beef often, butt tonight I had a New York strip, put on some EVOO on it and some chopped garlic, coarse ground pepper and salt. Cooked it on the BGE and had it with some brown basmati rice cooked with garlic, ginger root and tumeric. Some broccoli stems and Bob's your mother's brother. My tummy is happy.

Deckhand
06-27-2012, 12:19 AM
Sounds really good!

TamanegiKin
06-27-2012, 01:21 AM
Spicy Tuna burger, maybe country fried J-style?
Seared then panko crusted and deep fried, yuzu wasabi aoli, pickled daikon, avocado on multigrain.

http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0012.jpg

http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120626_215710.jpg

SpikeC
06-27-2012, 03:37 PM
Yummy burger!

SpikeC
06-27-2012, 03:40 PM
Speaking of pressure cookers, long grain brown rice takes an hour in a pan on the stove, but I did my last batch in the pressure cooker in 25 minutes. It came out perfect. High pressure for 15 minutes then turn off the heat and let sit for 10, by then the pressure has dropped and the rive is ready!

Namaxy
06-27-2012, 05:26 PM
Nice!..especially for long grain which always takes a while.

Deckhand
06-29-2012, 06:06 PM
Looks good and now I need to add your fryer to my list of wants.

mpukas
06-29-2012, 10:07 PM
Monster frittata in a monster De Buyer carbon pan

http://i143.photobucket.com/albums/r141/mpukas/frittata_06-24-12_1.jpg

mpukas
06-29-2012, 10:10 PM
Cheat Day - Ultimate hot dogs

all beef all natural hot dog
pillowey soft steamed whole wheat buns

Cheater kimchi
olive - cherry tomato - herb salsa

http://i143.photobucket.com/albums/r141/mpukas/ultimate-hot-dogs_06-24-12_2.jpg

Pabloz
07-01-2012, 12:08 AM
Por todos ustedes (all y'all) mi comida esta noche, Chuletas Adobadas, tostones con mojito, arroz y ensalada...:hungry:

8308

PZ

Eamon Burke
07-01-2012, 12:12 AM
¡Que bueno, Pablo!

Vertigo
07-01-2012, 12:39 AM
¡A la verga, tu pinche cabron! ¡Dame un pedazo, ahorita!

Pabloz
07-01-2012, 01:16 AM
¡A la verga, tu pinche cabron! ¡Dame un pedazo, ahorita!


ROFLMFAO.....aqui esta tu pedazo wey.....:happy2:

Vertigo
07-01-2012, 01:23 AM
Jajaja, yo chiste, yo chiste. ¡Otro vez!

Eamon Burke
07-01-2012, 10:48 AM
Vertigo, quizas que usted necesita mas practica afuera su cocina.

Pabloz
07-01-2012, 12:17 PM
OK...uno mas y YA!!

Café Cubano en la mañana.

Café espresso con ESPUMITA! .....And you thought you could only get head with beer!

8321

Tengan un buen dia!!

Hasta,
PZ

steeley
07-01-2012, 07:34 PM
dang now i what some Cuban coffee.

Deckhand
07-01-2012, 09:17 PM
dang now i what some Cuban coffee.
You can. TJ is close. I have bought it there. Excellente!

Lucretia
07-02-2012, 01:07 AM
Trying this again in the right thread....

Too many hours working in the yard today, so leftovers for dinner. Fish tacos, made with leftover salmon (fresh from the farmer's market yesterday), mixed baby lettuce, tomatoes, and a little sauce whipped up from mayo, lime juice, cumin, minced garlic, minced jalepenos, cilantro, & scallions, all wrapped up in a tortilla. With some Old Guardian Barleywine, it was pretty darn good.

Tristan
07-02-2012, 04:15 AM
Don't usually upload - a bit intimidating with all the talent here. But had a dinner party last weekend, and all the food disappeared fast enough.

Thought I'd share :hungry:

Vichyssoise
http://farm9.staticflickr.com/8006/7485426224_e6e0713a63.jpg

Warm Balsamic Salad
http://farm9.staticflickr.com/8013/7485428676_82c51271a4.jpg

Braised Chicken
http://farm8.staticflickr.com/7272/7485429988_f0ebf4d796.jpg

Mustard Crust Lamb
http://farm9.staticflickr.com/8027/7485434764_b7732ece4e.jpg

Mac N Cheese
http://farm9.staticflickr.com/8157/7485435444_71fb769326.jpg

Sticky Date Pudding & Hot Toffee Sauce
http://farm9.staticflickr.com/8165/7485436882_5465cec383.jpg

sw2geeks
07-02-2012, 05:35 AM
Very nice! Looks like a great dinner.

Jim
07-02-2012, 09:47 AM
Looking good Tristan!

Johnny.B.Good
07-02-2012, 10:33 AM
Impressive Tristan.

I hope your guests were appreciative!

stereo.pete
07-02-2012, 10:59 AM
Very nice Tristan, your vichyssoise looks amazing. I have a recipe from Chef Adria that I have been meaning to try sooner or later.

Deckhand
07-02-2012, 03:46 PM
Wow,great job!

Johnny.B.Good
07-02-2012, 03:49 PM
Nice photography too Tristan, those dishes look like they are going to jump out of my screen.

Tristan
07-02-2012, 09:20 PM
Thanks guys! :D Coming from you lot, it is high praise. Guests (new colleagues) were surprised that a corporate monkey could cook anything at all.

Photos were taken from an iphone - with an app called "monotori camera" which gives a nice depth of field blur effect, even if it is fake :)

Thanks pete, fifth time making it - really consistent results and lots of things to cut up. Great dish for knife nuts. Someone on this forum kept going on about 5:10 eggs, so i tried those and that's what is sitting in there, and that lifts the soup too (thanks!). Nice that it can be served cold along with the soup, and still be squishy and runny in the middle.

Johnny.B.Good
07-03-2012, 01:05 AM
Photos were taken from an iphone - with an app called "monotori camera" which gives a nice depth of field blur effect, even if it is fake. :)

Wow! Just downloaded the app to my iPhone; will have to play with it and see if I can get anything close to your results.

Crothcipt
07-04-2012, 04:41 AM
I had sushi tonight.

This is called winter roll. Not sure about the fish, but I think they said it was yellow tail. the green on the top of the roll is a mix of cilantro and jalapeno and in the sauce on the bottom of the roll.
8381

I was asking the chef what was in the box in the cooler and she told me sea urchin and asked if I wanted to try some. so sea urchin with quail egg. It was ok needed some salt though.
8382

SpikeC
07-04-2012, 04:12 PM
Why does everything have to be ruined with cilantro??????

Crothcipt
07-04-2012, 06:35 PM
It is often used to much giving a bad flavor, and a ton of people not liking it. It should only be a enhancer. This dish was very spicy, and the cilantro just enhanced it, almost giving it a sweet taste.

My mom has a reaction to cilantro, so when I cook with it for her I put very little in (a few leaves). At that rate she loves it.

Eamon Burke
07-04-2012, 08:56 PM
MMMM uni and egg...
:hungry:

Vertigo
07-04-2012, 09:20 PM
Vertigo, quizas que usted necesita mas practica afuera su cocina.

Que?

Eamon Burke
07-04-2012, 09:49 PM
Que?

Lo siento, pero quizas tu empleados no les gusta ti. Solo me opinión.

Tu Espanol es muy ... especializado.

Vertigo
07-04-2012, 10:13 PM
Entiendo qué tu dice, pero no entiendo porqué tu lo dices. Mis palabras son mio. He aprendido mis Español en muchas lugares. Lol.

(I hate digging around for the stupid accent marks.)

Jim
07-04-2012, 10:49 PM
Firecracker Pastrami today.

http://badgerandblade.com/gallery/displayimage.php?imageid=36426 (http://badgerandblade.com/gallery/showimage.php?i=36426)

SpikeC
07-04-2012, 11:20 PM
That just looks sooooo tasty!

SpikeC
07-04-2012, 11:22 PM
Once again I neglected to do pics, butt I did a batch of marinated chicken drumsticks on the BGE with Japanese style cucumber salad and orzo salad. Fairly festive!

sw2geeks
07-04-2012, 11:56 PM
That pastrami looks great!

steeley
07-05-2012, 02:43 AM
Firecracker Pastrami today.

http://badgerandblade.com/gallery/displayimage.php?imageid=36426 (http://badgerandblade.com/gallery/showimage.php?i=36426)

I think i teared up a little when I saw this . great job Jim

apicius9
07-05-2012, 08:19 AM
Great pics in the past few weeks! That pastrami looks perfect, makes me hungry again and it is 2am... Oh, and I also realized how much my rudimentary Spanish is fading away. Need to go to Spain again, better sooner than later.

Stefan

stereo.pete
07-05-2012, 09:20 AM
I was in the mood for steak frites so here's what I did.

http://img546.imageshack.us/img546/7444/steakfrites.jpg (http://imageshack.us/photo/my-images/546/steakfrites.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Johnny.B.Good
07-05-2012, 09:26 AM
That looks absolutely delicious Peter!

Details please. :)

Namaxy
07-05-2012, 10:13 AM
Both the pastrami and the steak frites look fantastic! Very inspiring gents!

Johnny.B.Good
07-05-2012, 10:39 AM
Both the pastrami and the steak frites look fantastic! Very inspiring gents!

I failed to mention the pastrami, which looks incredible as well. Well done Jim.

K-Fed
07-05-2012, 10:56 AM
I had another "chopped" day at work. In my kitchen at the CC ( we've got two ) I often have to utilize left overs from our main kitchen and the days that the exec comes to me and just tells me to make something up are my "chopped days" which I love. This one wasn't so bad, The sauce was left over from another special a couple days earlier in the main kitchen and having limited things to work with and minimal amount of time to dedicate to plating during service we've got to keep it simple for the most part ( most of the residents are 80+ years old and are either very difficult to please or just don't give a sh!t ) so anything overly fancy is lost on this crowd. So0o0o0o.....

Pan roasted tilapia newburg, with roasted corn and shrimp relish dressed with a sweet n' sour sherry vinaigrette.

http://i98.photobucket.com/albums/l267/LetsKillKevy/555862_443455899008420_441213818_n.jpg

Nothing too fancy but a fun day none the less.

Deckhand
07-05-2012, 04:07 PM
Both the pastrami and the steak frites look fantastic! Very inspiring gents!

Ditto!

Namaxy
07-05-2012, 04:47 PM
We're overloaded with squash.....

8395

That means fried squash blossoms!

8396

Crothcipt
07-05-2012, 11:48 PM
:slaphead: something wrong with pics

stereo.pete
07-06-2012, 12:32 AM
That looks absolutely delicious Peter!

Details please. :)

Well Johnny,

The piece of meat, which I hate to admit was a london boil from Walmart's new selection of "premium" meats. To be honest, I will not be buying their premium meat again. Nothing special with the frites except they were salted and sprinkled with Old Bay. The greens on top of the steak were "musin" or something like that, it came with our first CSA basket. It has the texture of Frisee and a peppery flavor like that of arugula. The small rings were another gift from our CSA basket, they are the tops of "walking onions" finely diced and fried in butter. I was trying to see if they would "melt" down like leeks but they just crisped up. All in all it was pretty good but the biggest gap in the meal was the quality of the meat.

Johnny.B.Good
07-06-2012, 01:27 AM
Thanks Pete.

You may have inspired me to subscribe to a local farm. I think it would be fun to try to incorporate new (and super fresh) ingredients into my cooking.

Great looking plate, though I'm sorry the meat wasn't all that it was cracked it up to be!

Jay
07-06-2012, 08:46 AM
Firecracker Pastrami today.

http://badgerandblade.com/gallery/displayimage.php?imageid=36426 (http://badgerandblade.com/gallery/showimage.php?i=36426)

Hey, look who showed up here.

I've been eating like a pig for the last several days, but nothing that looked as good as that.

Namaxy
07-06-2012, 09:13 AM
:slaphead: something wrong with pics

Yes...just noticed that. Loaded them the usual way....or so I thought....cleary user error on my end:O

Jim
07-06-2012, 10:09 AM
Hey, look who showed up here.

I've been eating like a pig for the last several days, but nothing that looked as good as that.
Haha... I have a bucket of those pickles for you when I see you next week!

Jay
07-06-2012, 10:20 AM
Haha... I have a bucket of those pickles for you when I see you next week!

I almost fainted when I saw we got a response from Scotto. :bliss:

schanop
07-10-2012, 06:42 AM
Having fun with aji-kiri.

https://lh3.googleusercontent.com/-I-rlMoA-9w0/T_wFx-apJgI/AAAAAAAAAlE/sOCUaDHvZ1U/s640/aji_tataki.jpg

Tristan
07-10-2012, 06:57 AM
Beautiful, but I must be part of the 1% of the world that still prefers my fish grilled.

stereo.pete
07-10-2012, 10:50 AM
Schanop,

Beautiful work on those fish, I have a couple of questions for you.

1. Is that Mackerel?
2. Did you use freshly grated wasabi?
3. What are the white finely cut strips?

schanop
07-10-2012, 11:29 AM
Hi Pete,

it is not Mackerel (Saba). In Australia the fish is called yellow tail (scud) which I think is very similar to Japanese Aji and/or Horse Mackerel.

Freshly grated wasabi is a bit expensive around here, minimum order is about four heads, so not viable for home use. I use freeze dry natural wasabi powder instead. It works pretty much the same way as the one with horse radish mixed in -- a couple of cold drops of water and good to go, but it tastes much milder and sweeter.

However, what you saw in the picture is minced spring onion (your scallion) and ginger, a typical accompaniment to Horse Mackerel sashimi, sushi, and tataki.

White mound is daikon or big white radish. It is of a Chinese/Korean variety today. Sometimes, we can get a hold of the Japanese ones sold directly by the farmers.

And Tristan, grilled horse mackerel is very tasty too. It's a bit too cold to grill outside nowadays, not a very good option for the moment.