giovanni
Well-known member
Thank you so much! High praise coming from a professional!
What's for dinner?
- Thread starter Pauleo1214
- Start date
chris.knudson
Well-known member
So, nobody has had an interesting dinner since Monday? C'mon I have to live vicariously through you guys. What's cooking Chef @drgonzo1969 ?
jessenator
Well-known member
I had a bowl of porridge laced with turmeric and honey
Still no idea what's going on. It's infuriating, but I can't let it consume me.
Mentaltossflycoon
Well-known member
Best I can do is baked potato and kielbasa. Not the most exciting thing but it's 100% local, even the sausage is from Pendleton, OR.
chris.knudson
Well-known member
I don't care about the potato, but that kielbasa looks great. Thanks for sharing....
drgonzo1969
Well-known member
This was the staff meal today at the restaurant. Philly cheesesteak slider casserole.
chris.knudson
Well-known member
There it is.... Thank you!
drgonzo1969
Well-known member
Haha anytime!
jessenator
Well-known member
Some throwbacks then (apologies if repeats)
Standing rib roast:
Apple Pie:
Pastraaaaaaami:
Pizzzzzaaazz:
WELLINGTON
chris.knudson
Well-known member
OMG. Now we're talking...Some throwbacks then (apologies if repeats)
Standing rib roast:
Apple Pie:
Pastraaaaaaami:
Pizzzzzaaazz:
WELLINGTON
I might have to break out the sous vide this week. My girlfriend is off to the beach, and I'm a bachelor for the week. I won't tell her if you don't.
drgonzo1969
Well-known member
This was the cake for an engagement party tonight.
jessenator
Well-known member
I love that thing especially for beef. Also in-shell pasteurized some eggs a few times; kinda coagulates teh whites, but won't cook them.
Getchaself a nice choice or prime steak on clearance (one grocer near me does that) or buy ungraded (do that all the time for tenderloins and they're always fantastic).
*sigh* one day I'll be able to eat meat that has fat in it again
giovanni
Well-known member
Made a focaccia with tomatoes and smoked mozzarella (only on 2/3 because I thought the kids wouldn’t like it - I was right). Unfortunately my wife wasn’t feeling well so she didn’t have an appetite and for some reason the kids had no interest (after I had asked them if they wanted it before making it). So I ended up giving away about 1/3 of it and eating the rest almost entirely by myself. No regrets. It was delicious. So fluffy and soft.
drgonzo1969
Well-known member
Smoked perfection
Hoping so. Resting in foil for a bit but I'll have a little nibble before bed. There was soooo much fat that rendered out of those thighs! The whole grate is getting another 1/8in of seasoning tonight, haha!Smoked perfection
Also, anyone with a BGE/komodo style grill, getting a heat shield is a game changer. A while back, I got a simple cut and bent triangle from a metal shop out west for ~$40 and it's makes all the difference in the world. Don't get the stone. No need. I throw a pan on top to catch most of the drippings so they don't smoke/flare up. Works great.
chris.knudson
Well-known member
Unless you're making pizza or bread, then the stone is a
Yeah. But I have a baking steel for that. And also a pizza oven that's meant for gas ranges. Don't have a gas range but have a 72K BTU propane burner. This one. But with legs. I've heated the "oven"(just a dome with a stone in it) to over 900F before and cooked a pizza in 1.5 minutes.
660-680 seems to be the magic range though.
Also, I couldn't imagine trying to clean off all the burnt on fat on a stone insert, breakage, etc. Too many opportunities to mess it up. Why's this bread taste like bbq sauce?
